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
Scale
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
