Chicken Enchiladas with Sour Cream White Sauce Recipe

If you are craving a comforting dish that feels like a warm hug on your plate, then look no further than these Chicken Enchiladas with Sour Cream White Sauce. This recipe brings together tender shredded chicken wrapped in soft flour tortillas, all smothered in a creamy, tangy white sauce enriched with green chiles and melted Monterey Jack cheese. The combination of textures and flavors is simply irresistible, making it a standout meal perfect for weeknight dinners or casual gatherings. Each bite delivers just the right balance of richness and spice, making these enchiladas a new favorite you’ll keep coming back to.

Ingredients You’ll Need

Gathering the right ingredients is surprisingly simple for this recipe, but each element plays an essential role in achieving that perfect taste, texture, and vibrant look. From creamy sour cream to the subtle kick of diced green chiles, every ingredient brings its own magic to these enchiladas.

• 2 cups shredded cooked chicken: This is the hearty base of the filling, perfect for soaking up the flavors.
• 8 flour tortillas: Soft and pliable, ideal for wrapping the delicious filling without cracking.
• 2 tablespoons butter: Adds richness and helps create the base for the creamy sauce.
• 2 tablespoons all-purpose flour: Works as a thickening agent for the white sauce, making it smooth and luscious.
• 1 1/2 cups chicken broth: Provides depth of flavor and thins the sauce to just the right consistency.
• 1 cup sour cream: The star of the white sauce, lending tanginess and creaminess that ties everything together.
• 1 (4 oz) can diced green chiles: Offers a mild heat and brightens the sauce with subtle spice notes.
• 2 cups shredded Monterey Jack cheese: Melts beautifully over the enchiladas, adding gooey, cheesy goodness.
• 1/2 cup diced tomatoes (optional for topping): Adds freshness and a burst of color to the final presentation.
• 1/4 cup chopped fresh cilantro (optional for topping): Provides herbal brightness and a pretty garnish.

How to Make Chicken Enchiladas with Sour Cream White Sauce

Step 1: Prepare the Chicken Filling

Start by mixing the shredded cooked chicken with half of the shredded Monterey Jack cheese and half of the diced green chiles in a bowl. This blend is the heart of your enchiladas, packed with cheesy, slightly spicy flavors that will make your taste buds sing.

Step 2: Make the Sour Cream White Sauce

Melt the butter in a medium saucepan over medium heat, then whisk in the all-purpose flour. Cook this mixture gently for 1 to 2 minutes, stirring constantly to avoid lumps, until it turns a light golden color. Slowly whisk in the chicken broth and bring the sauce to a simmer, letting it thicken up to a creamy consistency. Remove the pan from heat and stir in the sour cream along with the remaining green chiles for a luscious, tangy, and mildly spicy sauce.

Step 3: Assemble the Enchiladas

Spoon the chicken filling evenly down the center of each flour tortilla, then roll each one up tightly and place them seam-side down in a greased baking dish. This careful placement ensures they hold their shape and soak up all the goodness from the sauce.

Step 4: Pour the Sauce and Add Cheese

Now for the best part! Pour the creamy sour cream white sauce over the rolled enchiladas, spreading it evenly so each bite gets coated with velvety flavor. Sprinkle the remaining shredded Monterey Jack cheese over the top, promising an irresistible, bubbly cheese crust after baking.

Step 5: Bake to Perfection

Place your dish in a preheated 375°F (190°C) oven and bake uncovered for 20 to 25 minutes. You’ll know it’s ready when the sauce is bubbling and the cheese is melted and lightly golden. The aroma filling your kitchen will have you counting down the minutes!

Step 6: Garnish and Rest

Once out of the oven, garnish with diced tomatoes and fresh cilantro if you like a pop of color and herbaceous freshness. Allow the enchiladas to rest for about five minutes to set, making them easier to serve and even more enjoyable to eat.

How to Serve Chicken Enchiladas with Sour Cream White Sauce

Garnishes

Brighten the serve with fresh diced tomatoes and chopped cilantro. These garnishes add a refreshing contrast to the rich and creamy Chicken Enchiladas with Sour Cream White Sauce, bringing bursts of color and a touch of freshness that lift the entire dish.

Side Dishes

Pair your enchiladas with simple sides like a crisp green salad or Mexican-style rice. Black beans or corn on the cob are also fantastic choices to round out the meal with complementary textures and flavors.

Creative Ways to Present

Try serving this dish family-style in the baking dish for a cozy, casual vibe. For a bit of fun, spoon the filling onto smaller tortillas to create individual portions, perfect for parties or tapas-style meals. A dollop of guacamole or sliced avocado on the side also enhances the creamy elements beautifully.

Make Ahead and Storage

Storing Leftovers

After enjoying your Chicken Enchiladas with Sour Cream White Sauce, store any leftovers in an airtight container in the refrigerator for up to 3 days. This ensures the flavors deepen and you can quickly reheat a satisfying meal when needed.

Freezing

If you want to keep them longer, these enchiladas freeze wonderfully. Assemble the dish but don’t bake it, then wrap tightly with plastic wrap and foil before freezing for up to 2 months. When ready, thaw overnight in the fridge and bake as usual.

Reheating

Reheat uncovered in a preheated 350°F (175°C) oven until warmed through, approximately 15–20 minutes. You can also microwave individual portions but baking helps maintain the sauce’s creamy texture and cheese’s melty perfection.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas provide a different texture and authentic flavor, but be gentle when rolling as they can be more fragile than flour tortillas.

How spicy are the green chiles in this recipe?

The diced green chiles used here have a mild to medium heat, adding a gentle kick without overpowering the creamy sauce, making the dish approachable for most palates.

Can I make the sour cream white sauce ahead of time?

Yes, you can prepare the sauce a few hours in advance and refrigerate it. Just give it a good whisk before pouring over the enchiladas to bring back its smoothness.

What’s the best cheese substitute if I don’t have Monterey Jack?

Cheddar or a mild mozzarella work well as substitutes, bringing gooeyness and a pleasant flavor that complements the sour cream white sauce.

Is this recipe suitable for a gluten-free diet?

To make it gluten-free, substitute the flour tortillas with gluten-free tortillas and use a gluten-free flour or cornstarch for the sauce thickener.

Final Thoughts

Trying these Chicken Enchiladas with Sour Cream White Sauce is like discovering a cozy new favorite meal that never gets old. With simple ingredients coming together in the most delicious way, this recipe is a sure-fire hit for any occasion. I encourage you to make it soon and enjoy the creamy, cheesy comfort that only these enchiladas can deliver.

Print