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Chicken Enchiladas with Sour Cream White Sauce Recipe

Chicken Enchiladas with Sour Cream White Sauce Recipe
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★★★★★

4.8 from 15 reviews

These Chicken Enchiladas with Sour Cream White Sauce are a creamy, cheesy twist on classic enchiladas. Tender shredded chicken mixed with diced green chiles and cheese is wrapped in flour tortillas, smothered in a luscious sour cream-based white sauce, and baked until bubbly and golden. This comforting Mexican-inspired casserole is perfect for a satisfying weeknight dinner.

Ingredients

Scale

Filling

  • 2 cups shredded cooked chicken
  • 1/2 cup shredded Monterey Jack cheese
  • 2 oz (half can) diced green chiles

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
  • 2 oz (half can) diced green chiles

Toppings (optional)

  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 cups shredded Monterey Jack cheese (remaining cheese for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the enchiladas evenly.
  2. Prepare Filling: In a mixing bowl, combine the shredded cooked chicken with 1/2 cup of shredded Monterey Jack cheese and half of the diced green chiles, mixing thoroughly to distribute flavors.
  3. Make Roux: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour, cooking for 1-2 minutes until it forms a smooth paste and loses its raw flour taste.
  4. Add Broth: Gradually whisk in the chicken broth, stirring constantly. Bring the mixture to a simmer and cook until thickened to a creamy sauce consistency.
  5. Incorporate Sour Cream & Chiles: Remove the saucepan from heat. Stir in the sour cream and remaining diced green chiles until the sauce is smooth and well combined.
  6. Assemble Enchiladas: Spoon an equal amount of the chicken filling into each flour tortilla, roll them tightly, and place them seam-side down in a greased 9×13 inch baking dish.
  7. Add Sauce: Pour the prepared sour cream white sauce evenly over the rolled enchiladas, ensuring they are well coated.
  8. Add Cheese Topping: Sprinkle the remaining shredded Monterey Jack cheese evenly on top of the sauced enchiladas for a delightful cheesy crust.
  9. Bake: Place the baking dish uncovered in the preheated oven. Bake for 20-25 minutes until the sauce is bubbling and the cheese topping is golden and melted.
  10. Garnish and Serve: Remove from the oven, garnish with diced tomatoes and chopped fresh cilantro if desired. Let the enchiladas rest for 5 minutes before serving to allow flavors to set.

Notes

  • You can use rotisserie chicken to save time on shredding cooked chicken.
  • For spicier enchiladas, add jalapeños or use spicy diced chiles.
  • Flour tortillas work best for rolling; corn tortillas might crack but can be used if warmed properly.
  • Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
  • To make it gluten-free, substitute the flour tortillas with gluten-free tortillas and use a gluten-free flour blend for the sauce.

Nutrition

Keywords: chicken enchiladas, sour cream sauce, Mexican casserole, baked enchiladas, easy dinner, creamy enchiladas

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