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Chicken Enchiladas with Sour Cream White Sauce Recipe

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4.5 from 149 reviews

These Chicken Enchiladas with Sour Cream White Sauce combine tender shredded chicken with a creamy, tangy sauce, rolled in soft flour tortillas and baked to perfection. Topped with melted Monterey Jack cheese and optional fresh diced tomatoes and cilantro, this comforting Mexican-inspired dish is perfect for a family dinner or casual gathering.

Ingredients

Filling

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

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)

Assembly & Topping

  • 8 flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese (remaining 1 1/2 cups from 2 cups total)
  • 1/2 cup diced tomatoes (optional for topping)
  • 1/4 cup chopped fresh cilantro (optional for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it's ready for baking the enchiladas.
  2. Prepare Chicken Filling: In a medium bowl, combine the shredded cooked chicken with 1/2 cup of shredded Monterey Jack cheese and half of the diced green chiles, mixing well to combine all flavors.
  3. Make White Sauce: In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux, ensuring the flour is cooked but not browned.
  4. Add Broth and Thicken: Gradually whisk in the chicken broth, continuing to stir constantly to avoid lumps. Bring the mixture to a gentle simmer until it thickens to a creamy sauce consistency.
  5. Finish Sauce with Sour Cream and Chiles: Remove the sauce from the heat and stir in the sour cream along with the remaining diced green chiles. Mix until the sauce is smooth and well combined.
  6. Assemble Enchiladas: Spoon an equal amount of the chicken filling onto each flour tortilla. Roll up each tortilla tightly and place seam-side down in a greased baking dish, lining them up closely but not overlapping too much.
  7. Pour Sauce and Add Cheese: Evenly pour the prepared sour cream white sauce over the arranged enchiladas, spreading it to cover all rolls. Sprinkle the remaining shredded Monterey Jack cheese generously on top.
  8. Bake: Place the baking dish uncovered into the preheated oven and bake for 20-25 minutes until the sauce is bubbly and the cheese on top is melted and beginning to turn golden brown.
  9. Garnish and Serve: Remove from oven and let the enchiladas rest for 5 minutes. Garnish with diced tomatoes and chopped fresh cilantro if using before serving for a fresh, colorful touch.

Notes

  • Use cooked shredded chicken from rotisserie or leftover roast chicken for convenience.
  • Flour tortillas work best for softness; corn tortillas can be used but may require warming to prevent cracking.
  • If preferred, substitute Monterey Jack cheese with a mild cheddar or a Mexican cheese blend.
  • Sour cream adds tang and creaminess; for a lighter option, try Greek yogurt.
  • Optional toppings like diced tomatoes and cilantro add freshness but can be omitted based on preference.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.

Find it online: https://alinacooks.com/chicken-enchiladas-with-sour-cream-white-sauce-recipe/