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
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)
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
