If you are craving something comforting, flavorful, and a bit different from the usual, this Chicken Enchiladas with Sour Cream White Sauce Recipe is your new best friend in the kitchen. These enchiladas bring together tender shredded chicken wrapped in soft flour tortillas, bathed in a luscious, creamy white sauce made with sour cream and a hint of green chilies. Every bite is a perfect balance of savory, tangy, and cheesy delight that makes this dish truly unforgettable. Whether you’re cooking for a family dinner or looking to impress friends, this recipe offers warmth and richness that will have everyone asking for seconds.
Ingredients You’ll Need
This recipe relies on simple, wholesome ingredients that each play a crucial role in creating its signature flavors and textures. From the shredded chicken that provides hearty protein to the Monterey Jack cheese that melts into gooey goodness, every item is essential for the perfect enchilada experience.
- Flour tortillas (8-10 small): Soft and pliable, ideal for rolling up the filling without tearing.
- Cooked, shredded chicken (3 cups): Rotisserie chicken works wonderfully for convenience and flavor.
- Monterey Jack cheese (3 cups, shredded): Divided for mixing with the chicken and topping the enchiladas for melty richness.
- Unsalted butter (3 tablespoons): Creates the base of the creamy white sauce.
- All-purpose flour (3 tablespoons): Thickens the sauce to the perfect consistency.
- Chicken broth (2 cups): Adds depth and moisture to the sauce.
- Sour cream (1 cup): Gives the sauce its signature tangy creaminess.
- Diced green chilies (4-ounce can): Provide a gentle kick and subtle smoky flavor.
- Salt and freshly ground black pepper: Customize the seasoning to your taste.
- Chopped fresh cilantro or sliced green onions (optional): Bright, fresh garnishes to elevate presentation and flavor.
How to Make Chicken Enchiladas with Sour Cream White Sauce Recipe
Step 1: Prepare Your Baking Dish and Chicken Filling
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish to prevent sticking and make cleanup a breeze. In a bowl, mix the shredded chicken with 1 cup of shredded Monterey Jack cheese. This combination creates a cheesy, hearty filling that melts beautifully inside the tortillas.
Step 2: Roll the Enchiladas
Lay out each flour tortilla and spoon a generous amount of the chicken and cheese mixture onto it. Roll each tortilla tightly, making sure to seal the seam side down when placing it in the baking dish. This helps keep everything snug during baking and ensures the flavors meld perfectly.
Step 3: Make the Sour Cream White Sauce
Now for the sauce that makes this dish stand out. In a medium saucepan over medium heat, melt the butter, then whisk in the flour to create a roux—a thick, smooth paste. Cook this for about a minute to eliminate the raw flour taste. Gradually whisk in the chicken broth, stirring constantly until the sauce thickens. Remove from heat and fold in the sour cream and diced green chilies, seasoning with salt and pepper to taste. This sauce is creamy, slightly tangy, and just the right amount of spicy.
Step 4: Assemble and Bake
Pour the luscious sour cream white sauce evenly over the rolled enchiladas in your baking dish. Sprinkle the remaining 2 cups of shredded Monterey Jack cheese on top for a golden, bubbly crust. Bake for 20 to 25 minutes until the cheese melts and the sauce starts bubbling. For an extra touch of golden perfection, broil for 2 to 3 minutes but keep an eye on it to prevent burning.
Step 5: Garnish and Serve
Once out of the oven, garnish with freshly chopped cilantro or sliced green onions if you like a fresh, herbal note that cuts through the richness. Serve these enchiladas piping hot for the ultimate comfort food experience.
How to Serve Chicken Enchiladas with Sour Cream White Sauce Recipe
Garnishes
Adding fresh herbs like cilantro or green onions as a garnish is a simple way to brighten the dish visually and flavor-wise. You can also add a dollop of sour cream or a squeeze of fresh lime to enhance the tang and complement the creamy sauce.
Side Dishes
These enchiladas pair beautifully with light, fresh sides to balance the richness. Consider a crisp green salad with a zesty vinaigrette, Mexican rice, or a simple refried beans side to round out the meal comfortably and satisfyingly.
Creative Ways to Present
For a fun twist, try serving individual portions in small casserole dishes or large ramekins. You could also add a colorful topping such as diced tomatoes, avocado slices, or pickled jalapeños to add layers of texture and visual appeal that delight guests at any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas with Sour Cream White Sauce Recipe keep well in an airtight container in the refrigerator for up to 3 days. This makes it an excellent choice for meal prep or enjoying a second helping without extra effort.
Freezing
You can freeze the assembled but unbaked enchiladas in a freezer-safe dish for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed for a convenient, home-cooked meal that feels freshly made.
Reheating
Reheat leftovers by covering with foil and warming in a 350°F (175°C) oven until heated through, about 15-20 minutes. If you want that melty top, uncover for the last 5 minutes or pop under the broiler briefly, but watch carefully to avoid burning.
FAQs
Can I use chicken breast instead of rotisserie chicken?
Absolutely! Cooking and shredding your own chicken breast works perfectly. Just make sure to season and cook it well to maintain moisture and flavor in your enchiladas.
What if I don’t have green chilies on hand?
You can substitute with mild diced jalapeños or even skip the chilies for a gentler flavor. The sauce will remain creamy and delicious, though the mild heat adds a lovely touch.
Can I make this recipe dairy-free?
For a dairy-free version, try using plant-based sour cream and cheese alternatives. Keep in mind that the sauce’s texture might differ slightly, but it will still be tasty and satisfying.
Is it possible to make these enchiladas gluten-free?
Yes! Use gluten-free flour tortillas and substitute all-purpose flour with a gluten-free thickener like cornstarch or a gluten-free flour blend for the sauce to keep everything safe and delicious.
Can I prepare this dish in advance for a party?
Definitely! You can assemble the enchiladas and make the sauce ahead of time, then refrigerate until ready to bake. This makes hosting easier and lets you enjoy the company instead of spending all your time in the kitchen.
Final Thoughts
There is something truly special about the comforting creaminess and cheesy goodness of this Chicken Enchiladas with Sour Cream White Sauce Recipe. It’s the kind of dish that warms hearts and fills bellies with pure joy. I can’t recommend it enough if you want to bring a little extra love and flavor to your family table. Give it a try, and I promise it will become one of your favorite go-to meals for both everyday dinners and special occasions.
Print
Chicken Enchiladas with Sour Cream White Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Delicious and creamy Chicken Enchiladas with a rich sour cream white sauce, filled with shredded chicken and Monterey Jack cheese, baked to perfection and topped with melted cheese and fresh cilantro or green onions.
Ingredients
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
- Chopped fresh cilantro or sliced green onions, optional
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking and ease cleanup.
- Mix Chicken and Cheese: In a medium bowl, combine the shredded cooked chicken with 1 cup of shredded Monterey Jack cheese ensuring they are well incorporated.
- Assemble Enchiladas: Place a generous amount of the chicken and cheese mixture onto each tortilla. Roll them up tightly and arrange each roll seam-side down in the prepared baking dish to keep them intact during baking.
- Make the Roux: In a medium saucepan over medium heat, melt the butter. Stir in the flour to form a roux and cook for about 1 minute to eliminate the raw flour taste.
- Prepare the Sauce: Gradually whisk in the chicken broth to the roux until the mixture thickens, creating a smooth sauce. Remove from heat, then stir in sour cream and diced green chilies. Season the sauce with salt and freshly ground black pepper to your taste.
- Top Enchiladas with Sauce and Cheese: Pour the prepared sour cream white sauce evenly over the assembled enchiladas in the baking dish. Then sprinkle the remaining 2 cups of shredded Monterey Jack cheese evenly on top.
- Bake Enchiladas: Bake in the preheated oven for 20-25 minutes until the cheese is fully melted and bubbly. For an extra golden and slightly crispy top, broil for an additional 2-3 minutes, watching carefully to avoid burning.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh cilantro or sliced green onions if desired. Serve the enchiladas hot for best flavor and texture.
Notes
- You can substitute chicken broth with vegetable broth for a milder flavor.
- Use rotisserie chicken for a quick and flavorful option.
- Adjust the amount of green chilies according to your preferred spice level.
- To make this recipe gluten-free, substitute flour tortillas with corn tortillas and use a gluten-free flour for the roux.
- Leftovers can be stored in an airtight container in the refrigerator 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
