Chicken Enchiladas with Creamy White Sour Cream Sauce Recipe
Introduction
These Chicken Enchiladas with Sour Cream White Sauce offer a creamy and flavorful twist on a classic favorite. Tender shredded chicken wrapped in soft tortillas, smothered in a rich, tangy sauce, and baked until bubbly makes a comforting meal perfect for any night.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 small flour tortillas (6-inch size)
- 2 cups shredded Monterey Jack cheese (divided)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish (optional)
Instructions
- Step 1: In a large mixing bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and black pepper, then stir until well mixed.
- Step 2: Lay one flour tortilla flat, spoon about 1/4 cup of the chicken mixture into the center, and roll it tightly. Place the rolled tortilla seam-side down in a greased 9×13-inch baking dish. Repeat for all tortillas.
- Step 3: To make the sauce, melt butter in a medium saucepan over medium heat. Stir in flour and whisk constantly for 1 minute to form a roux.
- Step 4: Gradually whisk in chicken broth, stirring continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
- Step 5: Remove from heat and stir in sour cream and diced green chilies until smooth. Taste and adjust seasoning if needed.
- Step 6: Pour the sour cream sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
- Step 7: Preheat the oven to 350°F (175°C) and bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
- Step 8: Garnish with fresh cilantro if desired and serve warm.
Tips & Variations
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the chicken mixture.
- Swap Monterey Jack cheese with a Mexican blend or cheddar for different flavors.
- Use corn tortillas for a gluten-free alternative.
- Leftover enchiladas can be reheated in the oven to maintain their texture.
Storage
Store 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 to preserve the sauce’s creaminess and the cheese’s meltiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance and keep them covered in the refrigerator. Bake them fresh when ready to serve for the best texture.
Can I freeze chicken enchiladas with sour cream sauce?
Yes, they freeze well. Freeze before baking, wrapped tightly. Thaw overnight in the refrigerator before baking as directed.
Print
Chicken Enchiladas with Creamy White Sour Cream Sauce Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Halal
Description
These Chicken Enchiladas with Sour Cream White Sauce offer a creamy, flavorful twist on the classic Mexican dish. Tender shredded chicken seasoned with aromatic spices is rolled in soft flour tortillas, smothered in a luscious sour cream and green chili sauce, then baked to bubbly perfection with melted Monterey Jack cheese. Perfect for a family dinner or entertaining guests, this recipe blends rich, comforting flavors with easy preparation.
Ingredients
Filling:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup shredded Monterey Jack cheese (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Enchiladas:
- 8 small flour tortillas (6-inch size)
- 1 cup shredded Monterey Jack cheese (for topping)
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
Garnish:
- Fresh cilantro (optional)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and black pepper, then stir thoroughly to evenly distribute the seasoning throughout the chicken mixture.
- Assemble the Enchiladas: Lay one flour tortilla flat on your work surface. Spoon approximately 1/4 cup of the seasoned chicken mixture into the center of the tortilla. Roll the tortilla tightly and arrange it seam-side down in a greased 9×13-inch baking dish. Repeat this process with the remaining tortillas and filling until the dish is full.
- Prepare the Sour Cream Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for about 1 minute, forming a smooth paste (roux). Gradually whisk in the chicken broth, continuing to stir to prevent any lumps. Cook the mixture for 3-4 minutes until the sauce thickens.
- Incorporate Sour Cream and Chilies: Remove the saucepan from heat, then stir in the sour cream and diced green chilies until the sauce is smooth. Taste and adjust the seasoning if necessary.
- Assemble and Bake: Pour the sour cream white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly on top. Preheat the oven to 350°F (175°C) and bake the enchiladas uncovered for 20-25 minutes, or until the cheese is melted, golden, and bubbly.
- Garnish and Serve: Remove the enchiladas from the oven and garnish with fresh cilantro if desired. Serve warm and enjoy the rich, creamy flavors.
Notes
- Rotisserie chicken makes this recipe quick and easy, but any cooked, shredded chicken will work.
- For a spicier version, add chopped jalapeños or increase the amount of diced green chilies.
- To make ahead, assemble the enchiladas and refrigerate covered for up to 24 hours before baking.
- Flour tortillas are traditionally used in this recipe for their softness and flexibility; corn tortillas can be substituted but may require warming to prevent tearing.
- Fresh cilantro adds a bright flavor but can be omitted if you prefer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: chicken enchiladas, sour cream sauce, Mexican casserole, baked enchiladas, creamy chicken recipe
