Chicken Enchiladas with Sour Cream White Sauce Recipe
These Chicken Enchiladas with Sour Cream White Sauce are a creamy, cheesy, and comforting Mexican-inspired dish featuring tender shredded chicken rolled in soft flour tortillas, smothered in a rich sour cream and green chili sauce, then baked to bubbly perfection. Perfect for a family dinner, this recipe combines simple ingredients with a luscious white sauce that elevates traditional enchiladas with a mild, tangy twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Filling and Assembly
- 2 cups cooked, shredded chicken
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
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
- Salt and pepper to taste
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking during baking.
- Assemble Enchiladas: Lay each flour tortilla flat, spoon in a portion of shredded chicken and approximately 1 ½ cups of shredded Monterey Jack cheese distributed evenly among them. Roll each tortilla tightly and place them seam-side down in the prepared baking dish, arranging them close together.
- Make the White Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux and cook for about 1-2 minutes without browning. Gradually add the chicken broth while whisking continuously to avoid lumps. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon.
- Finish Sauce and Pour: Remove the sauce from heat, then stir in the sour cream and diced green chilies until well combined. Season with salt and pepper to taste. Pour this creamy white sauce evenly over the rolled tortillas in the baking dish, ensuring good coverage.
- Add Cheese and Bake: Sprinkle the remaining shredded Monterey Jack cheese evenly over the top of the sauced enchiladas. Bake in the preheated oven for 20 to 25 minutes until the cheese is melted, bubbly, and lightly golden around the edges. Remove from oven and let cool slightly before serving.
Notes
- Using freshly shredded cooked chicken provides more tender texture than pre-packaged chicken.
- For a spicier kick, substitute mild green chilies with hot diced chilies or add a dash of cayenne pepper to the sauce.
- To make ahead, assemble the enchiladas and refrigerate covered; bake just before serving.
- Flour tortillas are preferred for softness and pliability; corn tortillas can be used but may require warming to prevent cracking.
- Leftovers keep well refrigerated for up to 3 days and reheat covered in the oven for best texture.
