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.
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 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
