Chicken Enchiladas with Sour Cream White Sauce Recipe
Introduction
Chicken enchiladas with sour cream white sauce offer a creamy, flavorful twist on a classic Mexican dish. Tender shredded chicken is wrapped in soft flour tortillas, bathed in a rich white sauce, and topped with melted Monterey Jack cheese for a comforting meal the whole family will enjoy.
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
- Step 1: In a large mixing bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and black pepper. Stir well to evenly season the mixture.
- Step 2: Lay a flour 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.
- Step 3: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to form a smooth paste (roux).
- Step 4: Gradually add chicken broth while whisking continuously. Continue to cook and stir for 3-4 minutes until the sauce thickens.
- Step 5: Remove the pan from heat and stir in sour cream and diced green chilies until smooth. Taste and adjust seasoning if needed.
- Step 6: Pour the sour cream sauce evenly over the arranged enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
- Step 7: Preheat the oven to 350°F (175°C) and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- Step 8: Remove from oven and garnish with fresh cilantro if desired. Serve warm and enjoy.
Tips & Variations
- Use rotisserie chicken to save time, or roast or boil chicken breasts for homemade shredded chicken.
- Swap flour tortillas for corn tortillas for a more traditional flavor and texture.
- Add diced jalapeños or a pinch of cayenne pepper to the sauce for extra heat.
- Top with sliced avocado, diced tomatoes, or a spoonful of salsa for added freshness.
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 for about 15 minutes until heated through. Avoid microwaving to keep the sauce from separating and the tortillas from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and prepare the sauce ahead of time, then refrigerate the unbaked dish for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking chilled.
What can I use instead of Monterey Jack cheese?
Mild cheddar or a Mexican cheese blend works well as substitutes. Choose a cheese that melts nicely and complements the creamy sauce.
Print
Chicken Enchiladas with Sour Cream White Sauce Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
Chicken Enchiladas with Sour Cream White Sauce are a creamy, flavorful Mexican-inspired dish featuring tender shredded chicken wrapped in soft flour tortillas, smothered in a rich sour cream and green chili sauce, then baked to perfection with melted Monterey Jack cheese.
Ingredients
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 cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Enchiladas:
- 8 small flour tortillas (6-inch size)
- 1 cup shredded Monterey Jack cheese (for topping)
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 (optional):
- Fresh cilantro
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken and 1 cup of shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and black pepper, stirring well to distribute the seasonings evenly throughout the mixture.
- Assemble the Enchiladas: Lay out a flour tortilla flat on a clean surface. Spoon about 1/4 cup of the chicken mixture into the center of the tortilla. Roll it tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat this process for all 8 tortillas, arranging them evenly in the dish.
- Prepare the Sour Cream Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the all-purpose flour and whisk constantly for about 1 minute, forming a roux paste. Gradually whisk in the chicken broth, continuing to stir to prevent lumps. Cook the mixture for 3-4 minutes until the sauce thickens.
- Finish the Sauce: Remove the saucepan from heat and stir in the sour cream and diced green chilies until the sauce is smooth and well combined. Taste and adjust seasoning if necessary.
- 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 on top.
- Bake: Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven and sprinkle fresh cilantro over the enchiladas if desired. Serve hot, optionally accompanied by Spanish rice, refried beans, or a light salad.
Notes
- Rotisserie chicken is a convenient option, but boiled or roasted chicken breasts can be used as a substitute.
- Flour tortillas provide a softer texture; however, corn tortillas can be used for a more traditional flavor, though they may be less pliable.
- Adjust the seasoning of the sauce to taste, especially the salt level and spiciness from the green chilies.
- To save time, the chicken filling can be prepared the day before and refrigerated.
- For a dairy-free variation, substitute sour cream with a plant-based alternative and use vegan cheese.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, sour cream sauce, baked enchiladas, Mexican casserole, shredded chicken recipe, Monterey Jack cheese, green chili sauce
