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
Scale
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
