Name: 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 shredded cooked chicken; 1/2 cup shredded Monterey Jack cheese; 2 tablespoons diced green chiles (from the 4 oz can, divided); 8 flour tortillas; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1 cup sour cream; Remaining 1 1/2 tablespoons diced green chiles; 1 1/2 cups shredded Monterey Jack cheese (divided); 1/2 cup diced tomatoes; 1/4 cup chopped fresh cilantro

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Introduction

These Chicken Enchiladas with Sour Cream White Sauce offer a creamy and flavorful twist on a classic dish. Filled with tender shredded chicken and topped with a rich, tangy sauce, they make a perfect weeknight dinner or a crowd-pleasing meal for gatherings.

The dish features two rolled enchiladas placed side by side on a white plate, each wrapped in a golden, slightly browned tortilla shell. They are covered with a thick, creamy white sauce that glistens with a smooth texture. On top, there are small, bright red pieces of diced tomato and fresh green cilantro leaves scattered evenly, adding a fresh contrast in color. The creamy white sauce slightly pools around the edges of the enchiladas, and the filling inside the tortillas appears to be a mixture of light-colored shredded meat or chicken. The background is a white marbled surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cooked chicken
8 flour tortillas
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
2 cups shredded Monterey Jack cheese
1/2 cup diced tomatoes (optional for topping)
1/4 cup chopped fresh cilantro (optional for topping)

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a bowl, combine the shredded chicken with 1/2 cup of the shredded cheese and half of the diced green chiles.
Step 3: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
Step 4: Slowly whisk in the chicken broth and bring the mixture to a simmer until it thickens.
Step 5: Remove the saucepan from heat and stir in the sour cream and remaining green chiles until smooth.
Step 6: Spoon the chicken mixture into each tortilla, roll them up, and place seam-side down in a greased baking dish.
Step 7: Pour the sour cream sauce evenly over the rolled tortillas.
Step 8: Sprinkle the remaining shredded cheese on top.
Step 9: Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is golden.
Step 10: Garnish with diced tomatoes and chopped cilantro if desired. Let rest for 5 minutes before serving.

Tips & Variations

For extra flavor, add a pinch of ground cumin or smoked paprika to the chicken mixture.
Use corn tortillas for a gluten-free option, but warm them first to prevent cracking.
Substitute Monterey Jack with a Mexican cheese blend or cheddar for a different taste.
Add black beans or corn to the filling for additional texture and nutrition.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the sauce’s creamy texture. Avoid microwaving to keep the tortillas from becoming soggy.

How to Serve

Two rolled crepes with a light golden-brown crust lie side by side on a white plate filled with creamy white sauce that covers most of the crepes and pools around the base. The crepes are topped with small, chunky red tomato pieces and chopped dark green herbs scattered evenly across the surface, adding contrast and freshness. The texture of the sauce is smooth and glossy, with hints of melted cheese blending into the creamy layer, while the crepes show faint grill marks on the edges. The background has a white marbled texture that softly reflects light, enhancing the dish’s rich and vibrant colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day before baking. Keep them covered in the refrigerator and bake just before serving, adding a few extra minutes to the cooking time if chilled.

What can I use instead of sour cream in the sauce?

You can substitute sour cream with Greek yogurt or crema for a similar tangy creaminess. Just make sure to add it off the heat to prevent curdling.