Name: Creamy Chicken Enchiladas with Sour Cream White Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken (rotisserie chicken recommended); 1 cup shredded Monterey Jack cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon ground 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 (optional)

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Introduction

Chicken Enchiladas with Sour Cream White Sauce offer a creamy, comforting twist on a Mexican classic. Tender shredded chicken is wrapped in soft flour tortillas, smothered in a rich, tangy white sauce, and baked until bubbly and golden. This versatile dish is perfect for weeknight dinners or festive gatherings.

The image shows three rolled crepes placed side by side on a white plate. Each crepe is golden brown with a light crispy texture on the edges. They are covered generously with a smooth, creamy, white sauce that flows over the crepes and pools slightly around them. Sprinkled on top of the sauce are small pieces of fresh green herbs, adding color and freshness to the dish. The plate is set on a white marbled surface that enhances the softness and warmth of the food. 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 shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and black pepper. Stir well to evenly distribute the seasonings.
Step 2: Lay a flour 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: In a medium saucepan, melt butter 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 chicken broth, stirring continuously to prevent lumps. Cook for 3-4 minutes until thickened.
Step 5: Remove the pan 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 arranged enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
Step 7: Preheat oven to 350°F (175°C) and bake the enchiladas uncovered for 20-25 minutes, or until cheese is melted and bubbly.
Step 8: Garnish with fresh cilantro before serving for a burst of color and flavor.

Tips & Variations

Warm tortillas briefly before assembling to prevent cracking and make rolling easier.
Use rotisserie chicken for a quick, flavorful filling or cook your own chicken breasts for freshness.
Swap Monterey Jack with cheddar or Pepper Jack cheese for a different flavor profile.
Add diced jalapeños or hot sauce for a spicy kick.
Prepare enchiladas a day ahead, refrigerate, and bake just before serving for convenience.
For a thicker sauce, add extra cheese or a tablespoon of cream cheese to the white sauce.
Try vegetarian options by substituting 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 at 350°F until heated through, or microwave individual portions with a splash of chicken broth to keep the sauce creamy. To freeze, assemble but do not bake. Cover tightly with foil and freeze up to 3 months. Bake from frozen at 350°F for 40-45 minutes before serving.

How to Serve

The image shows three rolled crepes arranged side by side on a white plate, each crepe light golden brown with subtle spots of darker brown where they have been cooked. The crepes are covered evenly with a creamy, smooth white sauce that has a few small browned spots from being lightly baked or broiled. Scattered on top of the sauce are small, fresh green herb pieces adding a pop of color and contrast. The plate rests on a surface with a white marbled texture in soft focus behind it. 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 provides similar creaminess and tangy flavor for the sauce.

How do I keep tortillas from cracking when rolling?

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 while assembling.