Name: Chicken Enchiladas with Sour Cream White Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken (rotisserie chicken works great); 1 cup shredded Monterey Jack cheese (divided from total); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 small flour tortillas (6-inch size); 1 cup shredded Monterey Jack cheese (remaining from total); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chilies; Fresh cilantro for garnish (optional)

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Introduction

Chicken enchiladas with sour cream white sauce offer a delicious twist on a classic Mexican dish. Tender shredded chicken wrapped in warm tortillas, topped with a creamy, flavorful sauce and melted cheese, make for a comforting and satisfying meal.

A close-up view of four rolled enchiladas placed side by side in a white plate, each tube showing a golden-yellow soft tortilla base soaked slightly with creamy white cheese sauce spread thickly over the top, melted and bubbling with browned spots. Scattered finely chopped bright green herbs add a fresh touch on the smooth, velvety cheese layer. The tortillas have a slightly textured surface and are covered generously with the creamy sauce that pools slightly at the edges. Photo taken with an iphone --ar 4:5 --v 7

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 Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and black pepper, then stir well to evenly season the filling.
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: To prepare the sauce, melt butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute until it forms a smooth paste.
Step 4: Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Cook the sauce for 3–4 minutes until it thickens.
Step 5: Remove the sauce from heat and stir in the sour cream and diced green chilies until smooth. 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 Monterey Jack cheese on top.
Step 7: Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
Step 8: Garnish with fresh cilantro before serving to add brightness and a pop of color.

Tips & Variations

For added flavor, use homemade shredded chicken or add a splash of lime juice to the filling.
Swap the flour tortillas for corn tortillas for a more traditional texture.
Mix in chopped jalapeños if you prefer a spicier enchilada.
Use pepper jack cheese for a slight kick and extra creaminess.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or until warmed through to maintain the best texture and flavor.

How to Serve

The dish shows four rolled yellow pasta tubes lined side by side on a white plate, each topped with a thick layer of creamy white cheese sauce that is melted and slightly browned in spots, creating a smooth and shiny texture. Finely chopped green herbs are sprinkled evenly across the cheese layer, adding a pop of color and freshness. The edges of the pasta are slightly visible under the sauce, showing a soft and tender texture. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt or crème fraîche for a similar creamy texture and tangy flavor in the sauce.