Chicken Enchiladas with Creamy White Sour Cream Sauce Recipe
Delicious and creamy chicken enchiladas smothered in a rich sour cream white sauce and topped with melted Monterey Jack cheese. This comforting Mexican-inspired dish features shredded chicken seasoned with aromatic spices, wrapped in soft flour tortillas, baked to perfection, and garnished with fresh cilantro. Perfect for a family dinner or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Chicken Filling
- 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
Enchiladas
- 8 small flour tortillas (6-inch size)
- 1 cup shredded Monterey Jack cheese (for topping)
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 chilies
Garnish
- Fresh cilantro (optional)
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded cooked chicken and 1 cup of shredded Monterey Jack cheese. Add the garlic powder, onion powder, cumin, salt, and black pepper. Stir well to evenly distribute the seasonings throughout the chicken mixture.
- Assemble the Enchiladas: Lay one flour tortilla flat on a clean surface. Spoon about 1/4 cup of the seasoned chicken mixture into the center. Carefully roll the tortilla tightly around the filling and place it seam-side down in a greased 9×13-inch baking dish. Repeat this process for all tortillas, arranging them snugly in the dish.
- Prepare the Sour Cream White Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour, whisking constantly for about 1 minute until it forms a smooth paste (roux). Gradually add the chicken broth while continuing to whisk to prevent lumps. Cook the sauce for 3-4 minutes until it thickens slightly. Remove the pan from heat and stir in the sour cream and diced green chilies until the sauce is smooth and well combined. Taste the sauce and adjust seasoning if necessary.
- Assemble and Bake: Pour the sour cream white sauce evenly over the arranged enchiladas, making sure they are fully coated. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the top. Preheat your oven to 350°F (175°C) and bake the enchiladas uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove the baked enchiladas from the oven and let them cool for a few minutes. Sprinkle freshly chopped cilantro on top for a burst of color and fresh flavor if desired. Serve warm and enjoy your creamy chicken enchiladas with sour cream white sauce.
Notes
- Use rotisserie chicken for a quick and flavorful short-cut.
- For a spicier version, add chopped jalapeños or a pinch of cayenne pepper to the filling.
- Flour tortillas provide a soft texture, but corn tortillas can also be used if preferred.
- Make sure the sauce is smooth to avoid lumps; whisk continuously while adding the broth.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Garnish with fresh cilantro or chopped green onions for added freshness and color.
Keywords: chicken enchiladas, sour cream sauce, Mexican casserole, baked enchiladas, cheesy chicken enchiladas
