Print

Chicken Enchiladas with Sour Cream White Sauce Recipe

Print Recipe

★★★★★

5 from 109 reviews

This Chicken Enchiladas recipe features tender shredded chicken rolled in soft flour tortillas, smothered in a creamy sour cream white sauce enhanced with diced green chiles, and topped with melted Monterey Jack cheese. Baked to golden perfection, these enchiladas offer a deliciously rich and comforting Tex-Mex meal perfect for family dinners or casual entertaining.

Ingredients

Scale

Filling

  • 2 cups shredded cooked chicken
  • 1/2 cup shredded Monterey Jack cheese
  • 1 (4 oz) can diced green chiles, divided

Sauce

  • 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

Assembly

  • 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)

Instructions

  1. Preheat Oven. Preheat your oven to 375°F (190°C) to get it ready for baking the enchiladas.
  2. Combine Filling Ingredients. In a bowl, mix the shredded cooked chicken with 1/2 cup of shredded Monterey Jack cheese and half of the diced green chiles until evenly combined.
  3. Melt Butter and Make Roux. In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux and to eliminate the raw flour taste.
  4. Add Broth and Thicken Sauce. Slowly whisk in the chicken broth, bringing the mixture to a simmer and continue whisking until the sauce thickens slightly.
  5. Finish Sauce with Sour Cream and Chiles. Remove the saucepan from heat and stir in the sour cream and the remaining diced green chiles, mixing until the sauce is smooth and creamy.
  6. 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 keep them intact while baking.
  7. Pour Sauce Over Enchiladas. Evenly pour the sour cream white sauce over the rolled enchiladas, making sure they are well coated.
  8. Add Cheese Topping. Sprinkle the remaining shredded Monterey Jack cheese evenly on top of the sauced enchiladas.
  9. Bake. Bake the enchiladas uncovered in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is melted and golden brown on top.
  10. Garnish and Serve. Remove the baking dish from the oven, garnish with diced tomatoes and chopped fresh cilantro if desired. Let the enchiladas rest for 5 minutes before serving to allow the flavors to meld and to cool slightly.

Notes

  • You can substitute flour tortillas with corn tortillas for a gluten-free option, but make sure to warm them before rolling to prevent cracking.
  • For extra heat, add diced jalapeños or a pinch of cayenne pepper to the filling or sauce.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
  • For a richer sauce, you may add a little shredded cheese into the sauce before pouring over the enchiladas.
  • If sour cream is not available, substitute with Greek yogurt for a tangier flavor and added protein.

Keywords: chicken enchiladas, sour cream sauce, baked enchiladas, Monterey Jack cheese, Tex-Mex, easy dinner

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