Name: Chicken Enchiladas with Creamy White Sour Cream Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken (rotisserie chicken works great); 1 cup shredded Monterey Jack cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 small flour tortillas (6-inch size); 1 cup shredded Monterey Jack cheese (for topping); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chilies; Fresh cilantro (optional)

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Introduction

Chicken enchiladas with sour cream white sauce are a creamy, flavorful twist on a classic Mexican favorite. Filled with tender shredded chicken and melted Monterey Jack cheese, these enchiladas are smothered in a rich, tangy sauce that makes every bite irresistible.

Two rolled tortillas filled with light brown shredded chicken are placed side by side on a white plate with a shallow rim. The tortillas are covered with a creamy, pale yellow sauce layered with crumbled white cheese and garnished with chopped fresh green cilantro leaves scattered on top and around the edges. In the background, there is a glass baking dish with more of the same dish, all set on a white marbled texture, giving a clean and bright look to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked, shredded chicken (rotisserie chicken works great)
8 small flour tortillas (6-inch size)
2 cups shredded Monterey Jack cheese (divided)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro for garnish (optional)

Instructions

Step 1: In a large mixing bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and pepper, then stir to mix the seasonings evenly.
Step 2: Lay a tortilla flat and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with remaining tortillas and filling.
Step 3: In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk constantly for about 1 minute until it forms a smooth paste.
Step 4: Gradually whisk in the chicken broth, stirring continuously to avoid lumps. Cook for 3 to 4 minutes until the sauce thickens slightly.
Step 5: Remove the pan from heat and stir in sour cream and diced green chilies until the sauce is smooth. Taste and adjust seasoning if needed.
Step 6: Pour the sour cream sauce evenly over the arranged enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
Step 7: Preheat the oven to 350°F (175°C) and bake the enchiladas uncovered for 20 to 25 minutes, until the cheese is melted and bubbly.
Step 8: Remove from oven and garnish with fresh cilantro before serving, if desired.

Tips & Variations

Use rotisserie chicken for a quick and flavorful shortcut.
Substitute Monterey Jack with a mild cheddar or a Mexican cheese blend for variation.
Add chopped jalapeños to the filling for extra heat.
For a lighter version, use low-fat sour cream and reduce the cheese slightly.
Warm tortillas before filling to make rolling easier and prevent cracking.

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. You can also microwave individual portions until hot, though oven reheating helps maintain texture.

How to Serve

A white baking dish holds five rolled enchiladas side by side, covered in a creamy white sauce mixed with small green and red bits, likely chopped peppers. The top layer is melted golden cheese that is slightly browned in spots, sprinkled with small pieces of fresh green herbs for garnish. The sauce pools around the edges of the enchiladas, giving a smooth and rich texture contrast with the soft tortillas underneath. The dish rests on a white marbled surface with colorful cloth visible in the background. 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 prepare the sauce a day ahead. Cover and refrigerate them before baking. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.

Can I use corn tortillas instead of flour tortillas?

While this recipe calls for flour tortillas, you can use corn tortillas if preferred. To prevent cracking, warm them before filling and rolling. The texture will be slightly different but still delicious.