Chicken Enchiladas with Sour Cream White Sauce Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- 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.
- 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.
- 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.
- 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.
- Assemble Enchiladas: Spoon the chicken filling into each flour tortilla, roll them up, and arrange seam-side down in a greased baking dish.
- Top with Sauce: Pour the creamy sour cream sauce evenly over the rolled enchiladas in the baking dish.
- Add Cheese: Sprinkle the remaining 1 1/2 cups shredded Monterey Jack cheese evenly on top of the sauced enchiladas.
- 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.
- 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
