Creamy Chicken Enchiladas with Sour Cream White Sauce Recipe
These Chicken Enchiladas with Sour Cream White Sauce provide a creamy, flavorful twist on classic enchiladas. Tender shredded chicken mixed with Monterey Jack cheese is wrapped in soft flour tortillas, smothered in a rich sour cream-based white sauce with mild green chilies, then baked until bubbly and golden. This versatile dish is perfect for weeknight dinners or festive gatherings, offering a comforting and satisfying meal that can be customized with your favorite toppings and sides.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 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 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
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 and 1 cup of shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and black pepper. Mix thoroughly to evenly season the chicken mixture.
- Assemble the Enchiladas: Lay one flour tortilla flat and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9×13-inch baking dish. Repeat with remaining tortillas and filling to fill the dish.
- Prepare the Sour Cream White Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly for about 1 minute, forming a roux. Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens. Remove the pan from heat, then stir in the sour cream and diced green chilies until smooth. Taste and adjust seasoning if necessary.
- Assemble and Bake: Pour the sour cream white sauce evenly over the arranged enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top. Preheat the oven to 350°F (175°C) and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove enchiladas from the oven and optionally sprinkle fresh cilantro on top for added flavor and presentation. Serve warm with your choice of sides.
Notes
- Rotisserie chicken is a convenient option, but boiled or roasted chicken breasts work well too.
- For a more authentic flavor, corn tortillas can be used instead of flour tortillas, though flour tortillas are softer.
- Add diced jalapeños or hot sauce to the filling or sauce for a spicier version.
- You can prepare and assemble the enchiladas up to one day in advance; refrigerate and bake just before serving.
- For a thicker sauce, add extra cheese or a tablespoon of cream cheese when preparing the white sauce.
- Substitute Monterey Jack cheese with cheddar, Pepper Jack, or Colby Jack for different taste profiles.
- Freeze assembled, unbaked enchiladas covered tightly with foil for up to 3 months; bake from frozen at 350°F for 40-45 minutes when ready to eat.
- Reheat leftovers in the microwave or oven, adding a splash of chicken broth to keep the sauce creamy.
- Warm tortillas before filling to prevent cracking by microwaving briefly or heating on a skillet.
Keywords: Chicken Enchiladas, Sour Cream Sauce, Mexican Recipe, Enchiladas Recipe, Creamy Enchiladas, Baked Enchiladas
