Name: Chicken Enchiladas with Sour Cream White Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 1/2 cup shredded Monterey Jack cheese; 1 (4 oz) can diced green chiles, divided; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1 cup sour cream; Remaining 1/2 can diced green chiles; 8 flour tortillas; Remaining 1 1/2 cups shredded Monterey Jack cheese; 1/2 cup diced tomatoes (optional for topping); 1/4 cup chopped fresh cilantro (optional for topping)

Jump to Recipe

Introduction

Chicken enchiladas with sour cream white sauce offer a creamy, comforting twist on a classic Mexican favorite. This dish combines tender shredded chicken and melted Monterey Jack cheese wrapped in soft tortillas, all baked under a luscious tangy sauce. It’s perfect for a satisfying weeknight dinner or casual gathering.

The image shows two rolled crepes on a white plate, covered with a smooth, creamy white sauce. The crepes are slightly golden and soft, with the sauce pooling gently around them. On top, there are small diced red tomatoes, chopped green herbs, and some green onions, adding bright colors and a fresh look. The dish sits on a white marbled surface, and a woman's hand is reaching towards the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cooked chicken
8 flour tortillas
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
2 cups shredded Monterey Jack cheese
1/2 cup diced tomatoes (optional for topping)
1/4 cup chopped fresh cilantro (optional for topping)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a bowl, combine the shredded chicken with 1/2 cup of shredded cheese and half of the diced green chiles. Mix well.
Step 3: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Step 4: Slowly whisk in the chicken broth and simmer until the sauce thickens, stirring frequently.
Step 5: Remove the sauce from heat and stir in the sour cream and remaining green chiles until smooth.
Step 6: Spoon the chicken mixture evenly into each tortilla, then roll them up and place seam-side down in a greased baking dish.
Step 7: Pour the sour cream sauce evenly over the rolled enchiladas.
Step 8: Sprinkle the remaining shredded cheese on top of the sauce.
Step 9: Bake uncovered for 20-25 minutes until the sauce is bubbly and the cheese is golden.
Step 10: Garnish with diced tomatoes and chopped cilantro if desired. Let the enchiladas rest for 5 minutes before serving.

Tips & Variations

For extra flavor, add a pinch of cumin or smoked paprika to the chicken mixture.
Use corn tortillas for a gluten-free option, but warm them first to prevent cracking when rolling.
If you like it spicy, substitute mild green chiles with hot or medium green chiles.
Leftover enchiladas can be topped with avocado slices or a squeeze of lime for added freshness.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes or until heated through. Alternatively, microwave individual portions until warm.

How to Serve

The dish shows two filled crepes placed side by side on a white plate, covered with a thick, creamy white sauce that looks smooth and slightly glossy. On top, there is a colorful mix of chopped fresh tomatoes, green onions, and cilantro, adding bright red and vibrant green colors as a fresh garnish. The crepes underneath have a warm golden-brown color with slightly crispy edges peeking out from under the sauce. The background features a white marbled surface, and the photo captures the dish closely with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. This helps the flavors meld and makes dinner prep easy.

What can I use instead of sour cream in the white sauce?

You can substitute sour cream with Greek yogurt for a tangy flavor and creamy texture. Be sure to add it off the heat to prevent curdling.