Name: Chicken Enchiladas with Sour Cream White Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 1/2 cup shredded Monterey Jack cheese; 1 (4 oz) can diced green chiles, divided; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1 cup sour cream; Remaining 1/2 can diced green chiles; 8 flour tortillas; 2 cups shredded Monterey Jack cheese (for topping); 1/2 cup diced tomatoes (optional for topping); 1/4 cup chopped fresh cilantro (optional for topping)

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Introduction

These chicken enchiladas with a creamy sour cream white sauce are a comforting twist on a classic favorite. Tender shredded chicken wrapped in soft tortillas, smothered in a rich, tangy sauce and melted cheese makes for a delicious meal that’s perfect for any night of the week.

The dish shows two rolled tortillas filled with a creamy sauce, placed side by side on a white plate. Each tortilla is covered with a thick layer of white sauce that looks smooth and slightly shiny. On top of the sauce, there are small pieces of bright red tomato scattered evenly, adding fresh color. Finely chopped green herbs are sprinkled all over the dish, giving a fresh and vibrant look. The white plate sits on a white marbled surface, making the colors of the food stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For extra flavor, add a pinch of cumin or chili powder to the chicken filling before assembling.
Substitute corn tortillas for a gluten-free option, but warm them first to prevent cracking.
Use rotisserie chicken to save time on preparation.
If you like it spicy, add chopped jalapeños or hot sauce to the sauce or filling.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, or microwave covered for 1-2 minutes.

How to Serve

A white plate holds three rolled enchiladas covered with melted white cheese and light brown sauce. On top of the cheese layer, there are small bright red tomato pieces and finely chopped green herbs scattered across the dish, adding fresh color. The edges of the enchiladas are slightly crispy and golden, showing a warm, baked texture underneath. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.

Can I freeze chicken enchiladas?

Absolutely. Assemble the enchiladas and freeze before baking. Wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.