Description
This recipe for Chicken Enchiladas with Sour Cream White Sauce features tender shredded chicken rolled in soft flour tortillas, smothered in a creamy, flavorful sour cream and green chili sauce, then baked until bubbly and cheese-topped. Perfectly seasoned with garlic, onion, and cumin, these enchiladas are a comforting Mexican-inspired dish that’s easy to prepare and sure to please the whole family.
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
Assembly
- 8 small flour tortillas (6-inch size)
- 1 cup shredded Monterey Jack cheese (for topping)
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 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 well to evenly distribute the seasonings.
- Assemble the Enchiladas: Lay a 6-inch flour tortilla flat on a clean surface. Spoon about 1/4 cup of the seasoned chicken mixture into the center of the tortilla, then roll it tightly. Place the rolled tortilla seam-side down in a greased 9×13-inch baking dish. Repeat with remaining tortillas and filling until the dish is filled.
- Prepare the Sour Cream Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk continuously for about 1 minute to form a smooth paste (roux). Gradually pour in the chicken broth while whisking constantly to prevent lumps. Cook the sauce for 3 to 4 minutes until it thickens.
- Incorporate Sour Cream and Chilies: Remove the saucepan from heat and stir in the sour cream and diced green chilies until the sauce is smooth. Taste the sauce and adjust seasoning if needed.
- Assemble and Bake: Pour the sour cream sauce evenly over the assembled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly on top.
- Bake the Enchiladas: Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the baking dish from the oven and sprinkle freshly chopped cilantro over the enchiladas before serving to add color and fresh flavor.
Notes
- You can substitute rotisserie chicken with homemade shredded chicken or leftover cooked chicken.
- If you prefer a spicier sauce, use canned diced green chilies labeled as hot or add a pinch of cayenne pepper.
- For a gluten-free version, use gluten-free tortillas and substitute all-purpose flour with a gluten-free flour blend in the sauce.
- To make ahead, assemble the enchiladas and refrigerate before baking. Add a few extra minutes to the baking time if baking from cold.
- Fresh cilantro is optional but adds a bright, fresh flavor to the finished dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Chicken Enchiladas, Sour Cream Sauce, Mexican Dinner, Baked Enchiladas, Monterey Jack Cheese, Comfort Food
