Chicken Enchiladas with Sour Cream White Sauce Recipe
Delicious Chicken Enchiladas smothered in a creamy sour cream white sauce, filled with shredded chicken, cheese, and green chiles, then baked to golden perfection. This comforting Mexican-inspired dish is perfect for a satisfying family dinner and can be topped with fresh tomatoes and cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 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
Sour Cream White Sauce
- 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)
Toppings (Optional)
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Prepare Filling: In a bowl, combine the shredded cooked chicken with 1/2 cup of shredded Monterey Jack cheese and half of the diced green chiles. Mix well to distribute the flavors evenly.
- Make Roux: Melt butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to create a roux, which will thicken the sauce.
- Add Broth: Gradually whisk in the chicken broth, continuing to stir until the mixture simmers and thickens into a smooth sauce.
- Finish Sauce: Remove the saucepan from heat, then stir in the sour cream and the remaining diced green chiles until the sauce is smooth and creamy.
- Assemble Enchiladas: Spoon the chicken mixture evenly into each of the flour tortillas, then roll them up tightly. Place each rolled tortilla seam-side down into a greased baking dish to prevent them from unrolling.
- Add Sauce: Pour the sour cream white sauce over the arranged enchiladas in the baking dish, spreading it evenly to cover them all.
- Add Cheese: Sprinkle the remaining shredded Monterey Jack cheese on top of the sauced enchiladas for a cheesy, golden crust.
- Bake: Bake the enchiladas uncovered in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
- Garnish and Serve: Remove from the oven and optionally top with diced tomatoes and chopped fresh cilantro. Let the enchiladas rest for 5 minutes before serving for the best flavor and texture.
Notes
- Using leftover cooked chicken or rotisserie chicken makes this dish quick and easy.
- If you prefer a spicier version, add more diced green chiles or include some diced jalapeños.
- Flour tortillas are recommended for softness, but corn tortillas can be used if preferred.
- To make ahead, assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.
- Adding toppings like sour cream, avocado slices, or hot sauce can enhance the dish.
Keywords: chicken enchiladas, sour cream sauce, Mexican food, baked enchiladas, easy dinner, shredded chicken recipe
