Chicken Enchiladas with Sour Cream White Sauce Recipe
These Chicken Enchiladas with Sour Cream White Sauce offer a creamy, flavorful twist on a classic Mexican dish. Tender shredded chicken is mixed with cheese and green chiles, rolled into flour tortillas, and baked with a rich sour cream-based white sauce. Finished with melted Monterey Jack cheese and optional fresh toppings, this comforting recipe is perfect for weeknight dinners or entertaining.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling:
- 2 cups shredded cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 1 (4 oz) can diced green chiles, divided
Sauce:
- 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
Assembly:
- 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)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature while you prepare the enchiladas.
- Prepare Filling: In a mixing bowl, combine the shredded cooked chicken with 1/2 cup of shredded Monterey Jack cheese and half of the diced green chiles. Mix well to evenly distribute ingredients.
- Make White Sauce: Melt the butter in a saucepan over medium heat. Once melted, whisk in the all-purpose flour and cook for 1 to 2 minutes to eliminate the raw flour taste, stirring continuously.
- Thicken Sauce: Slowly whisk in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, about 3 to 5 minutes.
- Finish Sauce: Remove the saucepan from heat and stir in the sour cream along with the remaining diced green chiles. Mix until the sauce is smooth and creamy.
- Assemble Enchiladas: Spoon the chicken filling evenly onto each flour tortilla. Roll each tortilla tightly and place seam-side down in a greased baking dish.
- Add Sauce and Cheese: Pour the prepared sour cream white sauce evenly over the rolled enchiladas, ensuring full coverage. Sprinkle the remaining 2 cups of shredded Monterey Jack cheese over the top.
- Bake: Bake the enchiladas uncovered in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Garnish and Serve: Remove from oven and let rest for 5 minutes. Garnish with optional diced tomatoes and chopped fresh cilantro before serving.
Notes
- You can use rotisserie chicken to save time.
- Flour tortillas can be lightly warmed before filling to make them more pliable and less likely to tear.
- For added spice, consider adding a pinch of cayenne pepper or jalapeños to the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
Keywords: chicken enchiladas, enchiladas with sour cream sauce, Mexican casserole, baked enchiladas, easy chicken dinner
