Name: Chicken Enchiladas with Sour Cream White Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken (rotisserie chicken works great); 1 cup shredded Monterey Jack cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 small flour tortillas (6-inch size); 1 cup shredded Monterey Jack cheese (for topping); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chilies; Fresh cilantro

Introduction

Chicken Enchiladas with Sour Cream White Sauce offer a creamy, comforting twist on a classic Mexican favorite. Tender shredded chicken wrapped in soft tortillas is smothered in a rich white sauce and melted cheese, creating a deliciously satisfying meal. Perfect for weeknight dinners or entertaining guests.

The image shows three rolled crepes arranged side by side on a white plate. Each crepe has a golden-brown surface with slight browning spots, creating a soft, slightly crisp texture. The crepes are covered in a thick, creamy white sauce that drapes over them smoothly, pooling slightly around the edges. Small chopped green herbs, likely parsley, are scattered across the sauce, adding a fresh color contrast. The dish rests on a white marbled surface that adds a clean and elegant feel to the presentation. photo taken with an iphone --ar 4:5 --v 7

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 and 1 cup of the shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and black pepper, then stir to distribute the seasonings evenly.
Step 2: Lay one tortilla flat and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with remaining tortillas and filling.
Step 3: To make the sour cream sauce, melt butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute until it forms a smooth paste.
Step 4: Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
Step 5: Remove from heat and stir in the sour cream and diced green chilies until smooth. Taste and adjust seasoning if needed.
Step 6: Pour the sour cream sauce evenly over the assembled enchiladas. Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
Step 7: Preheat oven to 350°F (175°C) and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
Step 8: Garnish with fresh cilantro before serving, if desired.

Tips & Variations

Use rotisserie chicken for convenience, or substitute with boiled or roasted chicken breasts.
For a more authentic taste, swap flour tortillas with corn tortillas.
Add diced jalapeños or hot sauce to the filling for extra heat.
Make the sauce thicker by adding extra cheese or a tablespoon of cream cheese.
Try different cheeses like cheddar, Pepper Jack, or Colby Jack for varied flavors.
For a vegetarian version, substitute chicken with sautéed mushrooms, spinach, or black beans.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven covered with foil at 350°F until warmed through, or microwave individual servings with a splash of chicken broth to keep the sauce creamy. To freeze, assemble the enchiladas without baking, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 350°F for 40-45 minutes.

How to Serve

Three rolled crepes with a light golden-brown color lie side by side on a white plate. They are covered with a thick, creamy white sauce that drips thoughtfully over the edges, adding a smooth and rich texture. Fresh green parsley leaves are scattered on top, providing a pop of color and freshness. The plate rests 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 use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a healthier alternative that offers similar creaminess and tangy flavor.

How do I keep tortillas from cracking when rolling enchiladas?

Warm tortillas slightly in the microwave, oven, or on a skillet to make them more pliable. Brushing lightly with oil or water can also help prevent drying out and cracking.

Chicken Enchiladas with Sour Cream White Sauce Recipe

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★★★★★

4.9 from 90 reviews

Chicken Enchiladas with Sour Cream White Sauce is a comforting and creamy Mexican-inspired dish featuring shredded chicken and Monterey Jack cheese rolled in soft flour tortillas, baked under a rich sour cream and green chili sauce. Perfect for weeknight dinners or festive gatherings, this recipe offers a luscious blend of tangy, savory flavors with an easy-to-make white sauce that sets it apart from traditional red or green enchiladas.

Author: Dana
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 enchiladas (serves 4-6) 1x
Category: Main Course
Method: Baking
Cuisine: Mexican

Ingredients

Scale

Filling

2 cups cooked, shredded chicken (rotisserie chicken works great)
1 cup shredded Monterey Jack cheese
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 (optional)

Fresh cilantro

Instructions

Prepare the Filling: In a large mixing bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Add the garlic powder, onion powder, cumin, salt, and black pepper to season the mixture evenly, stirring well to combine.
Assemble the Enchiladas: Lay a flour tortilla flat and spoon about 1/4 cup of the prepared chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas and filling until the dish is full.
Prepare the Sour Cream White Sauce: In a medium saucepan, melt butter over medium heat. Stir in the all-purpose flour and whisk constantly for about 1 minute to form a roux. Gradually whisk in the chicken broth, cooking for 3-4 minutes until the sauce thickens and is smooth. Remove from heat and stir in the sour cream and diced green chilies until fully combined. Adjust seasoning if necessary.
Assemble and Bake: Pour the sour cream sauce evenly over the assembled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the top. Preheat the oven to 350°F (175°C) and bake the enchiladas uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Once baked, garnish with fresh cilantro if desired. Serve hot with your choice of sides such as Spanish rice, refried beans, or a fresh salad.

Notes

Rotisserie chicken is a convenient option but boiled or roasted chicken breast can be used instead.
Flour tortillas provide softness; corn tortillas can be used for a more authentic taste.
Add diced jalapeños or hot sauce for extra heat.
Assemble enchiladas a day ahead and refrigerate to save time; bake before serving.
For a thicker sauce, add extra cheese or a tablespoon of cream cheese.
Swap Monterey Jack with cheddar, Pepper Jack, or Colby Jack for different cheese flavors.

Keywords: Chicken Enchiladas, Sour Cream Sauce, Mexican Recipe, Baked Enchiladas, Comfort Food