Chicken Enchiladas with Sour Cream White Sauce Recipe
These Chicken Enchiladas with Sour Cream White Sauce offer a creamy, cheesy twist on a classic Mexican favorite. Tender shredded chicken mixed with Monterey Jack cheese and mild green chiles is rolled in soft flour tortillas, topped with a rich sour cream sauce, and baked to bubbly perfection. Garnished with fresh tomatoes and cilantro, this comforting casserole makes a satisfying meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas (serves 4-6)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Filling
- 2 cups shredded cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 2 oz (half of 4 oz can) diced green chiles
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 2 oz (remaining half of 4 oz can) diced green chiles
Assembly
- 8 flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese (remaining 1 1/2 cups after 1/2 cup used in filling)
- 1/2 cup diced tomatoes (optional for topping)
- 1/4 cup chopped fresh cilantro (optional for topping)
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 chicken, 1/2 cup of the shredded Monterey Jack cheese, and half of the diced green chiles, mixing well to distribute flavors evenly.
- Make Sauce: In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux without browning it.
- Add Broth: Slowly whisk in the chicken broth, continuing to stir until the mixture comes to a simmer and thickens to a creamy consistency.
- 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 well combined.
- Assemble Enchiladas: Spoon the chicken filling evenly onto each flour tortilla. Roll them up tightly and place them seam-side down in a greased baking dish to prevent unrolling during baking.
- Add Sauce and Cheese: Pour the sour cream white sauce evenly over the arranged enchiladas in the dish. Sprinkle the remaining shredded Monterey Jack cheese generously on top.
- Bake: Bake the enchiladas uncovered in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
- Garnish and Serve: After baking, garnish the enchiladas with diced tomatoes and chopped fresh cilantro if desired. Let them rest for 5 minutes before serving to allow flavors to meld and serve warm.
Notes
- You can substitute corn tortillas for a gluten-free option, but they are more fragile and benefit from warming before rolling.
- For spicier enchiladas, use hot diced green chiles or add a pinch of cayenne to the sauce.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Adding a squeeze of fresh lime juice before serving can brighten up the flavors.
- If you prefer, shredded cheddar cheese can be used instead of Monterey Jack for a sharper flavor.
