Chicken Enchiladas with Sour Cream White Sauce Recipe
Introduction
These chicken enchiladas with sour cream white sauce offer a creamy, flavorful twist on a classic favorite. Loaded with shredded chicken and melted Monterey Jack cheese, they make a comforting meal perfect for any night of the week.
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 shredded chicken with 1 cup of Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and pepper, then stir until evenly mixed.
- Step 2: Lay one tortilla flat and spoon about 1/4 cup of the chicken mixture into the center. Roll it tightly and place seam-side down in a greased 9×13-inch baking dish. Repeat with remaining tortillas.
- Step 3: To make the sauce, melt butter in a medium saucepan over medium heat. Stir in flour and whisk constantly for about 1 minute to form a paste.
- Step 4: Gradually whisk in chicken broth, stirring continuously to avoid lumps. Cook for 3-4 minutes until the sauce thickens slightly.
- Step 5: Remove 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 rolled enchiladas. Sprinkle with the remaining 1 cup of Monterey Jack cheese.
- Step 7: Preheat the oven to 350°F (175°C) and bake uncovered for 20-25 minutes, or until cheese is melted and bubbly.
- Step 8: Garnish with fresh cilantro before serving, if desired.
Tips & Variations
- For extra flavor, use homemade shredded chicken seasoned with cumin and chili powder.
- Swap flour tortillas for corn tortillas for a different texture and taste.
- Add chopped onions or jalapeños to the chicken mixture for extra heat.
- Use pepper jack cheese in place of Monterey Jack for a spicier kick.
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 about 10-15 minutes until warmed through, or microwave individual portions covered for 1-2 minutes.
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 refrigerate them covered for up to 24 hours before baking. This makes for a convenient meal prep option.
Can I freeze chicken enchiladas with sour cream sauce?
Freezing is possible but not ideal because sour cream sauce may separate when thawed. If you freeze, wrap tightly and thaw in the fridge overnight before reheating gently.
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Chicken Enchiladas with Sour Cream White Sauce Recipe
- Total Time: 50 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
Description
These Chicken Enchiladas with Sour Cream White Sauce are a creamy, flavorful twist on a classic Mexican dish. Filled with seasoned shredded chicken and cheese, wrapped in soft flour tortillas, and smothered in a rich sour cream-based white sauce with green chilies, they are baked to bubbly perfection. This comforting recipe is perfect for a family dinner or a festive gathering, offering a delicious balance of creamy, cheesy, and mildly spiced flavors.
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)
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
Topping
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro for garnish (optional)
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 to the chicken mixture and stir well to evenly distribute the seasonings.
- Assemble the Enchiladas: Lay one flour tortilla flat on a clean surface. Spoon about 1/4 cup of the seasoned chicken mixture into the center of the tortilla. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat this process for all tortillas until the dish is filled with rolled enchiladas.
- Prepare the Sour Cream Sauce: Melt the butter in a medium saucepan over medium heat. Stir in the all-purpose flour and whisk constantly for about 1 minute to create a roux. Gradually whisk in the chicken broth, continuing to stir to prevent lumps. Cook the mixture for 3-4 minutes until the sauce thickens sufficiently.
- Incorporate Sour Cream and Chilies: Remove the saucepan from the heat. Stir in the sour cream and the 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 arranged enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly on top. Preheat your oven to 350°F (175°C), then bake the enchiladas uncovered for 20-25 minutes, or until the cheese topping is melted and bubbly.
- Garnish and Serve: Once baked, sprinkle fresh cilantro over the enchiladas for added flavor and a fresh presentation. Serve warm and enjoy your creamy, cheesy chicken enchiladas.
Notes
- Rotisserie chicken is recommended for convenience but cooked shredded chicken breast or thighs can also be used.
- If you prefer a spicier sauce, you can add additional diced green chilies or a pinch of cayenne pepper.
- Flour tortillas are preferred in this recipe for their softness, but corn tortillas can be substituted if desired, though they may be less pliable.
- For a thicker sauce, cook the roux and broth mixture a bit longer until your desired consistency is reached before adding sour cream.
- If sour cream is unavailable, you can substitute with Greek yogurt, but add it off the heat to prevent curdling.
- Make sure to grease the baking dish well to prevent tortillas from sticking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, sour cream sauce, Mexican recipe, baked enchiladas, creamy chicken enchiladas
