Name: Chicken Enchiladas with Sour Cream White Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 8-10 small flour tortillas; 3 cups cooked, shredded chicken (rotisserie chicken works well); 3 cups shredded Monterey Jack cheese, divided; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4-ounce) can diced green chilies; Salt and freshly ground black pepper, to taste; Chopped fresh cilantro or sliced green onions

Jump to Recipe·Print Recipe

If you’re craving something creamy, cheesy, and absolutely soul-satisfying, you’re going to fall in love with Chicken Enchiladas with Sour Cream White Sauce. This dish is the perfect blend of tender chicken, gooey Monterey Jack cheese, and a luscious, tangy sauce that brings everything together in one irresistible bite. Whether you’re gathering around the table with family or treating yourself to a cozy weeknight dinner, these enchiladas promise comfort with every forkful.

Chicken Enchiladas with Sour Cream White Sauce Recipe - Recipe Image

Ingredients You’ll Need

What makes Chicken Enchiladas with Sour Cream White Sauce such a favorite is how each ingredient plays a starring role. The simple, everyday items come together in a way that feels special, creating layers of flavors and textures you’ll want to savor.

Flour Tortillas: Soft flour tortillas are the perfect wrap, holding in all that delicious filling and sauce without falling apart.
Cooked, Shredded Chicken: Rotisserie chicken is a game changer for both flavor and convenience, but any cooked chicken will do the trick.
Shredded Monterey Jack Cheese: This cheese melts beautifully and adds a rich, creamy element to both the filling and the topping.
Unsalted Butter: Provides the base for your roux, giving your sauce a silky, luxurious texture.
All-Purpose Flour: Combined with butter, it thickens the sauce just the right amount.
Chicken Broth: Adds savory depth to the white sauce, infusing it with extra flavor.
Sour Cream: The star of the sauce, making it tangy and creamy without being too heavy.
Diced Green Chilies: These bring a gentle heat and a pop of color, balancing out all the creamy goodness.
Salt and Freshly Ground Black Pepper: Season to taste; a little goes a long way to enhance all the other flavors.
Chopped Fresh Cilantro or Sliced Green Onions: Optional, but they add a fresh, colorful finish to your enchiladas.

How to Make Chicken Enchiladas with Sour Cream White Sauce

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F (175°C). Give your 9×13-inch baking dish a light coating of cooking spray so nothing sticks, and you’ll have an easier time serving later.

Step 2: Mix the Filling

In a medium bowl, combine your shredded chicken with 1 cup of shredded Monterey Jack cheese. This savory duo will be the heart of your enchiladas, promising every bite is packed with flavor and gooey cheese.

Step 3: Fill and Roll the Tortillas

Spoon a generous amount of the chicken and cheese mixture onto each tortilla. Roll them up tightly, tucking in the sides if you like, and arrange them seam-side down in your prepared baking dish. This keeps everything together as they bake.

Step 4: Make the Sour Cream White Sauce

In a medium saucepan over medium heat, melt the butter and stir in the flour to make a roux. Let it cook for about a minute—this gets rid of any raw flour taste. Gradually whisk in the chicken broth until the mixture thickens. Remove the pan from heat, then stir in the sour cream and green chilies. Season the sauce with salt and freshly ground black pepper to taste. The sauce should be creamy, slightly tangy, and flecked with vibrant green chilies.

Step 5: Assemble and Top

Pour your fragrant sour cream white sauce evenly over the rolled enchiladas, making sure to cover every nook and cranny. Sprinkle the remaining 2 cups of Monterey Jack cheese all over the top, ensuring a bubbly, golden finish.

Step 6: Bake to Perfection

Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly. If you want that irresistible golden top, pop the dish under the broiler for 2-3 minutes, keeping a close eye so it doesn’t burn.

Step 7: Garnish and Serve

Once out of the oven, add a sprinkle of fresh cilantro or green onions for a burst of color and freshness. Serve the Chicken Enchiladas with Sour Cream White Sauce piping hot—you won’t want to wait!

How to Serve Chicken Enchiladas with Sour Cream White Sauce

Garnishes

Finishing your Chicken Enchiladas with Sour Cream White Sauce with the right garnish makes all the difference. Try a handful of chopped cilantro for a fresh, bright pop, or sliced green onions for a mild oniony crunch. If you’re feeling adventurous, a few diced tomatoes or sliced jalapeños can also take things up a notch.

Side Dishes

Pair these enchiladas with classic Mexican sides to round out your meal. Fluffy Spanish rice, refried beans, or a crisp green salad all work beautifully. A little fresh guacamole or salsa on the side can add a fun contrast to the richness of the enchiladas.

Creative Ways to Present

For a festive touch, serve each enchilada in individual ramekins, or arrange them on a platter with colorful garnishes and lime wedges for a party spread. You can even drizzle extra sour cream in a zigzag over the top, or sprinkle with pomegranate seeds for a pop of unexpected color and tang.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Enchiladas with Sour Cream White Sauce store incredibly well. Simply cover the baking dish tightly with foil or transfer leftovers to an airtight container. They’ll keep in the refrigerator for up to three days while maintaining their creamy texture and flavor.

Freezing

If you want to get ahead, these enchiladas are freezer-friendly! Assemble everything (but hold off on baking), cover tightly, and freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge before baking as directed.

Reheating

To reheat, place the enchiladas in an oven-safe dish and cover with foil. Warm them in a 350°F oven for about 20 minutes, or until heated through. For single servings, a quick microwave zap works as well—just cover to keep in the moisture.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas add a slightly different texture and flavor, and are great if you want a gluten-free option. Just make sure to warm them first so they’re pliable and don’t crack when rolling.

What can I substitute for Monterey Jack cheese?

If Monterey Jack isn’t available, pepper jack, mozzarella, or even cheddar will work in a pinch. Each cheese brings its own twist to the dish, so feel free to experiment based on your preferences.

Is there a way to make this dish spicier?

Yes! To kick up the heat, use hot diced green chilies instead of mild, or add a dash of cayenne pepper to the sauce. You could also sprinkle some sliced jalapeños on top before baking.

Can I make Chicken Enchiladas with Sour Cream White Sauce ahead of time?

Definitely. You can assemble the enchiladas and sauce up to a day ahead, store covered in the refrigerator, and bake them fresh when you’re ready to serve. This makes dinner a breeze when you’re short on time.

How do I keep the sauce from curdling?

To ensure a smooth sauce, make sure to take the pan off the heat before adding the sour cream. Stir gently and don’t let the sauce boil once the sour cream is in—this keeps it silky and lump-free.

Final Thoughts

There’s just something magical about a bubbling pan of Chicken Enchiladas with Sour Cream White Sauce straight from the oven. From the creamy sauce to the cheesy filling, every bite is pure comfort. Give this recipe a try and watch it become a new favorite at your table!

Chicken Enchiladas with Sour Cream White Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 10 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Delicious and creamy Chicken Enchiladas with a tangy sour cream white sauce, filled with tender shredded chicken and melted Monterey Jack cheese. This comforting Mexican-inspired casserole is perfect for a family dinner and comes together in just 45 minutes.

Ingredients

Scale

Enchiladas

8–10 small flour tortillas
3 cups cooked, shredded chicken (rotisserie chicken works well)
3 cups shredded Monterey Jack cheese, divided

Sour Cream White Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can diced green chilies
Salt and freshly ground black pepper, to taste

Garnish (optional)

Chopped fresh cilantro or sliced green onions

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
Prepare Filling: In a mixing bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese, mixing well to blend flavors for the enchilada filling.
Assemble Enchiladas: Place a generous amount of the chicken and cheese mixture onto each tortilla, then roll them up tightly and arrange seam-side down in the prepared baking dish for an even bake.
Make Sauce Base: In a medium saucepan over medium heat, melt the butter. Stir in the flour to form a roux and cook for about 1 minute, whisking constantly to avoid lumps.
Add Liquids and Seasoning: Gradually whisk in the chicken broth until the mixture thickens to a smooth sauce. Remove from heat and stir in the sour cream and diced green chilies. Season with salt and freshly ground black pepper to taste.
Top Enchiladas: Pour the sour cream white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 2 cups of Monterey Jack cheese over the top for a cheesy crust.
Bake: Bake the enchiladas in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. For a golden, lightly browned top, broil for an additional 2-3 minutes, watching closely to prevent burning.
Garnish and Serve: Remove from the oven and garnish with chopped cilantro or sliced green onions if desired. Serve hot and enjoy your creamy chicken enchiladas.

Notes

Use rotisserie chicken to save time and add extra flavor.
Flour tortillas work best for soft enchiladas; corn tortillas can be used but may require warming to prevent cracking.
Adjust the amount of green chilies to control the spiciness of the sauce.
For a lighter version, substitute sour cream with Greek yogurt.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American