Print

Chicken Enchiladas with Sour Cream White Sauce Recipe

Chicken Enchiladas with Sour Cream White Sauce Recipe
Print Recipe

★★★★★

5.2 from 12 reviews

Chicken Enchiladas with Sour Cream White Sauce offer a creamy and flavorful twist on a classic Mexican favorite. Tender shredded chicken is wrapped in warm flour tortillas, smothered in a rich sour cream-based white sauce with green chiles and melted Monterey Jack cheese, then baked to perfection. This comforting dish is garnished with fresh tomatoes and cilantro to add brightness and freshness, making it a perfect family dinner or casual gathering meal.

Ingredients

Scale

Filling

  • 2 cups shredded cooked chicken
  • 2 cups shredded Monterey Jack cheese

Tortillas

  • 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
  • 1 (4 oz) can diced green chiles

Toppings (Optional)

  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Prepare the Sauce: In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until lightly golden, whisking constantly to avoid lumps.
  2. Add Chicken Broth: Slowly whisk in chicken broth and continue to whisk until the sauce thickens and is smooth, about 3-5 minutes.
  3. Incorporate Sour Cream and Chiles: Remove the sauce from heat and gently stir in the sour cream and diced green chiles until fully combined. Set aside.
  4. Assemble Enchiladas: Preheat oven to 350°F (175°C). Lightly grease a baking dish. Place about 1/4 cup of shredded chicken and some cheese onto each tortilla, roll it up tightly, and place seam side down in the prepared dish.
  5. Pour Sauce and Add Cheese: Pour the sour cream white sauce evenly over the rolled tortillas in the dish, then sprinkle the remaining shredded cheese on top.
  6. Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is melted, bubbly, and slightly golden on top.
  7. Add Toppings and Serve: Remove from oven, let cool slightly. Garnish with diced tomatoes and chopped fresh cilantro if desired. Serve warm.

Notes

  • Shredded cooked chicken can be from rotisserie or boiled chicken breasts for convenience.
  • Flour tortillas work best for rolling enchiladas and absorbing the sauce.
  • Sour cream adds a tangy creaminess that balances the mild heat from green chiles.
  • Optional toppings like tomatoes and cilantro add color and freshness but can be omitted or replaced with sliced olives or green onions.
  • For a spicier version, add some chopped jalapeños or a dash of cayenne pepper to the sauce.
  • Can be prepared a day ahead and refrigerated; bake just before serving.

Nutrition

Keywords: chicken enchiladas, sour cream white sauce, Mexican dinner, baked enchiladas, creamy enchiladas, Monterey Jack cheese, green chiles, easy enchiladas

Find it online: https://kitchenbynora.com/chicken-enchiladas-with-sour-cream-white-sauce-recipe-2/