Pecan Praline Coffee Cake Recipe

Introduction

These Chicken Enchiladas with Sour Cream White Sauce offer a creamy and flavorful twist on a classic favorite. Filled with tender shredded chicken and melted Monterey Jack cheese, they’re perfect for a comforting dinner that’s easy to prepare.

Ingredients

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 8 small flour tortillas (6-inch size)
• 2 cups shredded Monterey Jack cheese (divided)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish (optional)

Instructions

1. Step 1: In a large bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and black pepper, and stir to mix the seasonings evenly.
2. Step 2: Lay one tortilla flat and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with remaining tortillas and filling.
3. Step 3: To make the sour cream sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute to form a roux.
4. Step 4: Gradually whisk in the chicken broth, stirring continuously to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
5. Step 5: Remove the pan from heat and stir in the sour cream and diced green chilies until smooth. Taste the sauce and adjust seasoning if needed.
6. Step 6: Pour the sour cream sauce evenly over the arranged enchiladas in the baking dish.
7. Step 7: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top of the sauce-covered enchiladas.
8. Step 8: Preheat the oven to 350°F (175°C) and bake the enchiladas uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
9. Step 9: Garnish with fresh cilantro before serving, if desired.

Tips & Variations

• For extra spice, add a pinch of cayenne pepper or swap diced green chilies for jalapeños.
• Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
• Leftover chicken can be substituted with cooked turkey or even beans for a vegetarian variation.
• Make the dish a day ahead; the flavors deepen well overnight before baking.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15 minutes. Avoid microwaving to keep the sauce creamy and the tortillas tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these enchiladas?

Yes, you can freeze unbaked enchiladas assembled with sauce and cheese. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

What cheese can I substitute for Monterey Jack?

Queso Asadero, mozzarella, or a mild cheddar work well as substitutes. Choose a cheese that melts smoothly for the best texture.

Pecan Praline Coffee Cake Recipe

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★★★★★

4.8 from 73 reviews

• Author: Sarah
• Total Time: 45 minutes
• Yield: 8 enchiladas (serves about 4–6 people) 1x

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Description

This Chicken Enchiladas with Sour Cream White Sauce recipe features tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy, flavorful sour cream and green chili sauce, topped with melted Monterey Jack cheese, and baked to perfection. It’s a comforting and delicious Tex-Mex dish that combines creamy sauce with savory chicken and cheese for a satisfying meal perfect for family dinners or entertaining guests.

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Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Main

• 8 small flour tortillas (6-inch size)
• 2 cups shredded Monterey Jack cheese (divided)

Sour Cream White Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies

Garnish

• Fresh cilantro (optional)

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Instructions

1. Prepare the Filling: In a large mixing bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Add garlic powder, onion powder, ground cumin, salt, and black pepper. Stir well to evenly season the filling.
2. Assemble the Enchiladas: Lay a flour tortilla flat on a clean surface. Spoon approximately 1/4 cup of the seasoned chicken mixture into the center of the tortilla. Roll the tortilla tightly around the filling and place seam-side down in a greased 9×13-inch baking dish. Repeat this step with the remaining tortillas and filling.
3. Prepare the Sour Cream White Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk continuously for about 1 minute until a roux forms. Gradually whisk in the chicken broth, continuing to stir to avoid lumps. Cook the sauce for 3 to 4 minutes until it thickens.
4. Incorporate Sour Cream and Chilies: Remove the sauce from the heat and stir in the sour cream and diced green chilies until smooth. Taste the sauce and adjust seasoning if necessary.
5. Assemble and Bake: Pour the sour cream sauce evenly over the arranged enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top. Preheat the oven to 350°F (175°C) and bake uncovered for 20 to 25 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve: Remove the enchiladas from the oven and sprinkle with fresh cilantro if desired. Serve warm and enjoy a creamy, cheesy Tex-Mex classic.

Notes

• Rotisserie chicken makes a quick and convenient option for shredded chicken.
• Use mild or hot diced green chilies based on your preferred spice level.
• Leftovers can be stored covered in the refrigerator for 3-4 days and reheated in the oven.
• For a gluten-free option, substitute flour tortillas with corn tortillas and use gluten-free flour for the roux.
• Make sure to not overfill the tortillas to avoid tearing when rolling.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Entree
• Method: Baking
• Cuisine: Tex-Mex

Keywords: Chicken enchiladas, sour cream white sauce, Tex-Mex, baked enchiladas, shredded chicken recipe, Monterey Jack cheese, creamy enchiladas