Chicken Enchiladas with Sour Cream White Sauce Recipe

If you love the cozy, comforting flavors of Mexican cuisine with a creamy twist, you are going to fall head over heels for this Chicken Enchiladas with Sour Cream White Sauce Recipe. It’s a deliciously rich take on classic enchiladas, where tender shredded chicken meets a luscious sour cream white sauce, wrapped inside soft flour tortillas and topped with melty Monterey Jack cheese. Every bite is a creamy, savory celebration that’s perfect for weeknight dinners or special gatherings when you want to impress effortlessly. Get ready to bring a little extra warmth and flavor to your table with this unforgettable dish.

Ingredients You’ll Need

Gathering the right ingredients is the first step to making these Chicken Enchiladas with Sour Cream White Sauce Recipe shine. Each component is simple but plays a crucial role in creating that perfect texture, balance of flavors, and inviting aroma that enchiladas are known for.

• 2 cups shredded cooked chicken: The hearty, tender protein base that soaks up all the delicious sauce and spices beautifully.
• 8 flour tortillas: Soft and pliable, these make the perfect canvas for rolling up your flavorful filling.
• 2 tablespoons butter: Adds richness and helps build the creamy sauce’s texture.
• 2 tablespoons all-purpose flour: The thickening agent that gives the sour cream white sauce its silky consistency.
• 1 1/2 cups chicken broth: Provides the savory liquid base that creates depth in the sauce.
• 1 cup sour cream: The star ingredient that brings tangy creaminess to the white sauce.
• 1 (4 oz) can diced green chiles: Offers a mild kick and fresh flavor contrast in both the filling and sauce.
• 2 cups shredded Monterey Jack cheese: Delightfully melty and mild, perfect for mixing inside and topping the enchiladas.
• 1/2 cup diced tomatoes (optional for topping): Adds a pop of freshness and a splash of color on the finished dish.
• 1/4 cup chopped fresh cilantro (optional for topping): Brightens and enhances the overall flavor with its herbal notes.

How to Make Chicken Enchiladas with Sour Cream White Sauce Recipe

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 combination ensures each enchilada is bursting with cheesy, slightly spicy, and tender chicken goodness.

Step 2: Make the Sour Cream White Sauce

In a saucepan over medium heat, melt the butter, then whisk in the flour to create a smooth roux. Cook the roux for 1-2 minutes until it develops a subtle nutty aroma, which will add depth to your sauce. Slowly whisk in the chicken broth and bring it to a gentle simmer, stirring until it thickens. Remove from heat, then stir in the sour cream and the remaining diced green chiles, blending everything until silky and smooth. This sauce is the creamy magic that sets these enchiladas apart.

Step 3: Assemble the Enchiladas

Warm the flour tortillas just enough to make them flexible. Spoon a generous amount of the chicken filling into each tortilla, then roll it up tightly and place each seam-side down into a greased baking dish. This step sets the stage for a beautifully layered dish where every enchilada stays snug and full.

Step 4: Dress and Bake

Pour the sour cream white sauce evenly over the rolled enchiladas, covering them completely. Sprinkle the remaining shredded Monterey Jack cheese on top for that irresistible golden melt. Bake in a preheated 375°F (190°C) oven for 20-25 minutes, until the sauce is bubbly and the cheese has turned a gorgeous golden color. The aroma filling your kitchen at this point is pure enchantment.

Step 5: Garnish and Rest

After baking, let the enchiladas rest for about five minutes so everything sets nicely. Sprinkle diced tomatoes and chopped fresh cilantro over the top if you like, adding a fresh, vibrant finish to your creation.

How to Serve Chicken Enchiladas with Sour Cream White Sauce Recipe

Garnishes

Don’t underestimate the power of a good garnish! A sprinkle of freshly chopped cilantro and diced tomatoes takes your enchiladas from delicious to dazzling. The herbs add a fresh herbal note, while the tomatoes add juiciness and color contrast that makes every plate pop.

Side Dishes

Pair your enchiladas with simple sides like a crisp green salad, Mexican-style rice, or refried beans to round out the meal without stealing the spotlight. Fresh avocado slices or guacamole also complement the creamy white sauce beautifully, giving you a series of rich and fresh textures to enjoy in each bite.

Creative Ways to Present

For a fun twist, you can serve the enchiladas family-style right from the baking dish, encouraging everyone to dig in and share the joy. Alternatively, try plating individual enchiladas with an artistic drizzle of extra sour cream sauce and a lime wedge for a restaurant-worthy presentation that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Enchiladas with Sour Cream White Sauce Recipe are just as delightful the next day! Cover and refrigerate them in an airtight container for up to 3 days. The flavors even mellow and deepen wonderfully overnight.

Freezing

This recipe freezes beautifully. Assemble the enchiladas but don’t bake them. Wrap the baking dish tightly with foil and freeze for up to 2 months. When ready, bake from frozen, adding extra time to ensure they are heated through.

Reheating

To reheat, cover the enchiladas with foil to prevent drying out and warm in a 350°F (175°C) oven for about 15-20 minutes. You can also microwave individual portions covered loosely with a microwave-safe lid, heating in short bursts until warmed evenly.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas add a slightly different texture and a bit more traditional flavor. Just be sure to soften them well before rolling, as they tend to be less flexible than flour tortillas and can crack.

Is it possible to make this recipe vegetarian?

Yes, simply swap the shredded chicken for sautéed vegetables like mushrooms, zucchini, and bell peppers, or use beans for protein. The sour cream white sauce remains just as delicious and creamy without the meat.

Can I make the sauce ahead of time?

You can prepare the sour cream white sauce a day ahead and refrigerate it. Just reheat gently on the stove, whisking to bring it back to a smooth consistency before pouring it over the assembled enchiladas.

What type of cheese works best for topping?

Monterey Jack is perfect for its meltiness and mild flavor, but you can also try mild cheddar or a mix of cheeses. Just avoid very strong or crumbly cheeses that don’t melt well.

How spicy is this Chicken Enchiladas with Sour Cream White Sauce Recipe?

It’s mild to medium in spice, mainly coming from the green chiles. The sour cream sauce balances the heat with creaminess, making it approachable for most palates. You can always adjust the amount or type of chiles if you prefer more or less kick.

Final Thoughts

This Chicken Enchiladas with Sour Cream White Sauce Recipe is a true crowd-pleaser that brings together creamy tang, tender chicken, and melty cheese in one harmonious dish. Whether you’re cooking for your family or sharing with friends, these enchiladas promise comfort and delight in every bite. Go ahead and give this recipe a try—once you do, it will surely become one of your favorite dishes to cook and savor again and again!

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