Chicken Enchiladas with Sour Cream White Sauce Recipe
These Chicken Enchiladas with Sour Cream White Sauce are a delicious twist on traditional enchiladas, featuring tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy, flavorful sour cream and green chili sauce, and topped with melted Monterey Jack cheese. Perfectly baked to bubbly perfection, they make a comforting and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Filling
- 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
Enchiladas
- 8 small flour tortillas (6-inch size)
- 1 cup shredded Monterey Jack cheese (remaining from total)
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 for garnish (optional)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the 2 cups of shredded chicken with 1 cup of shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and black pepper to the mixture and stir thoroughly to evenly distribute the seasonings.
- Assemble the Enchiladas: Lay one flour tortilla flat and spoon about 1/4 cup of the seasoned chicken mixture into its center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9×13-inch baking dish. Repeat this process for all eight tortillas, arranging them closely in the dish.
- Prepare the Sour Cream Sauce: Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the all-purpose flour and continue whisking constantly for approximately one minute to form a smooth roux. Gradually pour in the chicken broth while whisking continuously to avoid lumps. Cook this mixture for 3-4 minutes until it thickens into a creamy sauce. Remove the pan from heat and stir in the sour cream and diced green chilies until the sauce is smooth. Taste the sauce and adjust seasoning if necessary.
- Assemble and Bake: Pour the prepared sour cream sauce evenly over the assembled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top. Preheat your oven to 350°F (175°C) and bake the enchiladas uncovered for 20-25 minutes, or until the cheese on top is fully melted and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and sprinkle with fresh cilantro for an optional burst of flavor and a pleasant presentation. Serve warm and enjoy.
Notes
- Rotisserie chicken is an excellent shortcut for this recipe, but any cooked shredded chicken will work.
- For a spicier version, consider adding chopped jalapeños or substituting the green chilies with a hotter variety.
- Use corn tortillas if you prefer a gluten-free option, but the texture and softness might differ.
- Be careful not to overfill the tortillas to prevent tearing while rolling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
Keywords: chicken enchiladas, sour cream sauce, Mexican casserole, baked enchiladas, creamy chicken enchiladas
