Chicken Enchiladas with Sour Cream White Sauce Recipe
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.
- 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
