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Chicken Enchiladas with Sour Cream White Sauce

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Chicken enchiladas with sour cream white sauce are a creamy, flavorful twist on a classic Mexican favorite. This recipe combines tender shredded chicken, melted Monterey Jack cheese, and soft flour tortillas, all smothered in a velvety sour cream-based white sauce with a hint of green chiles and warm spices. Perfect for weeknight dinners, family gatherings, or potlucks, these enchiladas are both easy to prepare and customizable, offering a mild yet indulgent flavor profile that’s sure to please everyone at the table.

Ingredients

Scale

For the enchiladas:

  • 2 cups cooked and shredded chicken (rotisserie chicken works well)
  • 2 cups shredded Monterey Jack cheese (divided)
  • 8 small flour tortillas

For the sour cream white sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chiles (mild or hot, depending on preference)
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. In a bowl, combine the shredded chicken and 1 cup of the shredded Monterey Jack cheese.
  3. Fill each tortilla with the chicken and cheese mixture, roll them up tightly, and place them seam-side down in the prepared baking dish.
  4. To make the sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
  5. Gradually whisk in the chicken broth until smooth. Continue cooking for 3-4 minutes until the sauce begins to thicken.
  6. Reduce the heat to low and stir in the sour cream, green chiles, garlic powder, cumin, salt, and pepper. Mix well and cook for another 2-3 minutes, but do not let the sauce boil.
  7. Pour the sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
  8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro, if desired.

 

 

Notes

  • Ingredient Customization:
    • Swap chicken with shredded beef, ground turkey, or black beans for variety.
    • Use your favorite cheese blend (cheddar or queso fresco) to suit your preferences.
    • Opt for corn tortillas for a gluten-free option, ensuring they are warmed before use.
  • Make-Ahead Tips:
    • Assemble the enchiladas up to 24 hours in advance. Store them covered in the refrigerator and bake fresh before serving.
    • Freeze the unbaked enchiladas for up to three months for a convenient, ready-to-bake meal.
  • Cooking Tips:
    • Avoid boiling the sour cream sauce to prevent curdling. Keep the heat low when adding sour cream.
    • For an extra golden, bubbly topping, broil the enchiladas for 1-2 minutes after baking.
  • Serving Suggestions:
    • Garnish with fresh cilantro, diced tomatoes, sliced avocado, or a dollop of guacamole for added flavor and presentation.
    • Pair with Mexican rice, refried beans, or a crisp salad for a complete meal.
  • Spice Level Adjustments:
    • Use mild or hot green chiles depending on your spice tolerance.
    • Add diced jalapeños, cayenne pepper, or hot sauce for more heat.

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