Chicken Enchiladas with Sour Cream White Sauce Recipe

Introduction

These Chicken Enchiladas with Sour Cream White Sauce offer a creamy twist on a classic favorite. Filled with tender chicken and cheese, then smothered in a tangy sour cream sauce, they make a comforting meal perfect for any night of the week.

Ingredients

• 2 cups shredded cooked chicken
• 8 flour tortillas
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced tomatoes (optional for topping)
• 1/4 cup chopped fresh cilantro (optional for topping)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a bowl, mix the shredded chicken with 1/2 cup of the shredded cheese and half of the diced green chiles.
3. Step 3: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes to form a roux.
4. Step 4: Gradually whisk in the chicken broth, bringing the mixture to a simmer until it thickens.
5. Step 5: Remove the sauce from heat, then stir in the sour cream and the remaining green chiles until smooth.
6. Step 6: Spoon the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
7. Step 7: Pour the sour cream sauce evenly over the arranged enchiladas.
8. Step 8: Sprinkle the remaining shredded cheese on top.
9. Step 9: Bake uncovered for 20 to 25 minutes until the cheese is bubbly and golden.
10. Step 10: Garnish with diced tomatoes and fresh cilantro if desired. Let the enchiladas rest for 5 minutes before serving.

Tips & Variations

• For a spicier version, add chopped jalapeños or use pepper jack cheese instead of Monterey Jack.
• To lighten the dish, substitute Greek yogurt for sour cream in the sauce.
• Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
• Add black beans or corn to the chicken filling for extra texture and flavor.

Storage

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15 minutes, to keep the sauce creamy and the tortillas tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, assemble the enchiladas and cover the baking dish with foil. Refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

What can I substitute for sour cream in the white sauce?

You can use plain Greek yogurt as a healthier alternative or cream cheese for a richer texture. Just be sure to stir it in off the heat to prevent curdling.

Chicken Enchiladas with Sour Cream White Sauce Recipe

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4.9 from 124 reviews

Delicious Chicken Enchiladas smothered in a creamy sour cream white sauce, filled with shredded chicken, cheese, and mild green chiles. This comforting Tex-Mex favorite is baked until bubbly and golden, then garnished with fresh tomatoes and cilantro for a perfect family meal.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican/Tex-Mex

Ingredients

Scale 1x2x3x

Filling

• 2 cups shredded cooked chicken
• 1/2 cup shredded Monterey Jack cheese
• 2 oz diced green chiles (half of a 4 oz can)

Tortillas

• 8 flour tortillas

Sour Cream White Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup sour cream
• 2 oz diced green chiles (remaining half of 4 oz can)

Toppings (Optional)

• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups shredded Monterey Jack cheese (remaining from 2 cups total)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
2. Prepare Filling: In a bowl, mix the shredded cooked chicken with 1/2 cup of shredded Monterey Jack cheese and half of the diced green chiles to create the flavorful filling.
3. Make Sauce Roux: In a saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes to form a roux.
4. Add Broth: Slowly whisk in 1 1/2 cups of chicken broth and bring the mixture to a simmer, allowing it to thicken into a smooth sauce.
5. Finish Sauce: Remove the saucepan from heat and stir in 1 cup of sour cream and the remaining diced green chiles until the sauce is smooth and creamy.
6. Assemble Enchiladas: Spoon the chicken filling into each flour tortilla, roll them up, and arrange seam-side down in a greased baking dish.
7. Top with Sauce: Pour the creamy sour cream sauce evenly over the rolled enchiladas in the baking dish.
8. Add Cheese: Sprinkle the remaining 1 1/2 cups shredded Monterey Jack cheese evenly on top of the sauced enchiladas.
9. Bake: Bake uncovered in the preheated oven for 20-25 minutes until the enchiladas are bubbly, the cheese is melted, and the tops are golden brown.
10. Garnish and Serve: Remove from oven, garnish with diced tomatoes and fresh cilantro if desired, and let rest for 5 minutes before serving to allow flavors to meld.

Notes

• Use cooked chicken such as rotisserie or leftover roast chicken for convenience.
• Flour tortillas can be warmed slightly before filling to make rolling easier and prevent cracking.
• If you prefer a spicier dish, use canned diced green chiles labeled as hot or add jalapeños.
• For a gluten-free version, substitute flour tortillas and all-purpose flour with gluten-free alternatives.
• Letting the enchiladas rest after baking improves sliceability and flavor distribution.

Keywords: chicken enchiladas, sour cream sauce, Mexican casserole, baked enchiladas, Tex-Mex chicken recipe