Chicken Enchiladas with Sour Cream White Sauce

A Creamy, Flavor-Packed Mexican Comfort Dish

Enchiladas are a staple in Mexican cuisine, offering bold flavors wrapped in tender tortillas and smothered in sauce. This Chicken Enchiladas with Sour Cream White Sauce recipe takes the classic enchilada and elevates it with a creamy, tangy white sauce that perfectly complements the tender, shredded chicken filling.

Ideal for family dinners, casual gatherings, or festive occasions, these enchiladas are comforting, satisfying, and packed with flavor. The combination of rotisserie chicken, Monterey Jack cheese, green chilies, and sour cream sauce creates a harmonious dish that’s both creamy and slightly spicy, pleasing every palate.

In this guide, we’ll walk through the ingredients, step-by-step method, tips for perfect enchiladas, and answer frequently asked questions to ensure a delicious result every time.

Why You’ll Love This Recipe

• Quick & Convenient: Use leftover or rotisserie chicken for a fast meal.
• Crowd-Pleaser: Perfect for feeding family or friends.
• Rich & Creamy: The sour cream white sauce adds a luxurious texture and mild tang.
• Customizable: Easily adjust spice levels or add veggies for variation.

Ingredients You’ll Need

For the Enchiladas

• 2 cups cooked, shredded chicken – Rotisserie chicken works perfectly, saving time while adding flavor.
• 8 small flour tortillas (6-inch size) – Soft and pliable for easy rolling.
• 2 cups shredded Monterey Jack cheese, divided – One cup for filling, one cup for topping.

For the Sour Cream White Sauce

• 3 tablespoons butter – Base for the roux, giving the sauce richness.
• 3 tablespoons all-purpose flour – Thickens the sauce.
• 2 cups chicken broth – Provides depth of flavor and moisture.
• 1 cup sour cream – Adds creaminess and tang.
• 1 (4 oz) can diced green chilies – Mild heat and flavor.
• 1 teaspoon garlic powder – Enhances savory notes.
• 1 teaspoon onion powder – Adds depth.
• ½ teaspoon cumin – Classic Mexican flavor.
• ½ teaspoon salt – Enhances all the ingredients.
• ¼ teaspoon black pepper – Mild spice for balance.

Optional Garnish

• Fresh cilantro – Adds freshness and color.

Step-by-Step Instructions

These enchiladas are simple to assemble and bake, with rich flavors at every step.

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or lightly spray with cooking oil to prevent sticking.

Step 2: Prepare the Sour Cream White Sauce

1. In a medium saucepan, melt 3 tablespoons butter over medium heat.
2. Stir in 3 tablespoons flour and cook for 1–2 minutes to make a roux, ensuring it does not brown.
3. Gradually whisk in 2 cups chicken broth until smooth.
4. Reduce heat to low and stir in 1 cup sour cream, diced green chilies, garlic powder, onion powder, cumin, salt, and black pepper.
5. Simmer gently for 3–5 minutes until the sauce is creamy and slightly thickened. Taste and adjust seasoning if needed.

Tip: Whisk constantly to avoid lumps and ensure a silky smooth sauce.

Step 3: Prepare the Chicken Filling

In a medium bowl, combine 2 cups shredded chicken with 1 cup shredded Monterey Jack cheese. Mix well so the chicken is evenly coated with cheese.

Optional: Add sautéed onions or bell peppers for extra flavor and texture.

Step 4: Assemble the Enchiladas

1. Lay a flour tortilla flat on a clean surface.
2. Spoon approximately 2–3 tablespoons of the chicken and cheese mixture down the center of the tortilla.
3. Roll the tortilla tightly and place seam-side down in the prepared baking dish.
4. Repeat with the remaining tortillas and filling.

Step 5: Top with Sauce and Cheese

Pour the sour cream white sauce evenly over the rolled enchiladas, ensuring each is covered generously. Sprinkle the remaining 1 cup shredded Monterey Jack cheese on top for a bubbly, golden finish.

Step 6: Bake

Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and the enchiladas are heated through. For a lightly golden top, you can broil for the last 2–3 minutes, keeping a close eye to prevent burning.

Step 7: Garnish and Serve

Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with fresh cilantro if desired. Serve warm, ideally with rice, beans, or a side salad.

Tips for Perfect Chicken Enchiladas

1. Use Moist Chicken: Leftover rotisserie chicken is ideal because it’s juicy and flavorful. Avoid dry chicken by adding a splash of chicken broth when mixing the filling.
2. Warm Tortillas: Lightly warming the tortillas makes them more pliable and prevents cracking when rolling.
3. Customize Spice Level: Add chopped jalapeños or hot sauce to the filling if you prefer a spicier dish.
4. Make Ahead: You can assemble enchiladas ahead of time, cover, and refrigerate for up to 24 hours before baking.
5. Cheese Options: Monterey Jack melts beautifully, but you can combine it with cheddar or pepper jack for a richer flavor.

Serving Suggestions

These enchiladas are hearty enough to stand alone, but pairing them with sides enhances the meal:

• Mexican Rice or Cilantro Lime Rice – Complements the creamy filling.
• Refried Beans or Black Beans – Adds protein and fiber.
• Fresh Salsa or Pico de Gallo – Brings brightness and acidity.
• Guacamole or Sliced Avocado – Adds richness and a creamy texture.
• Corn Tortilla Chips – Perfect for scooping sauce and extras.

Storage and Reheating

• Refrigerator: Store leftover enchiladas in an airtight container for up to 3–4 days.
• Freezer: Freeze baked enchiladas for up to 2 months. Wrap tightly with foil or store in a freezer-safe dish. Thaw overnight before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes, or microwave individual servings until hot.

Nutritional Information (Approximate per Serving, 2 enchiladas)

• Calories: 420
• Protein: 28g
• Carbohydrates: 34g
• Fat: 18g
• Fiber: 2g
• Sodium: 720mg

Values vary depending on the brand of tortillas, cheese, and sour cream used.

Frequently Asked Questions (FAQs)

1. Can I use corn tortillas instead of flour?

Yes. Corn tortillas are traditional in Mexican cuisine, but they may crack when rolling. Lightly warming or dipping them in the sauce before rolling can help.

2. Can I make this recipe vegetarian?

Absolutely. Replace the chicken with sautéed vegetables, beans, or a plant-based protein, and use vegetable broth in the sauce.

3. Can I make this recipe ahead of time?

Yes. Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake directly from the fridge.

4. Can I freeze before baking?

Yes. Assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze. Bake from frozen, adding 10–15 minutes to the cooking time.

5. Can I use a different cheese?

Monterey Jack melts beautifully, but cheddar, mozzarella, or pepper jack can be used alone or in combination for different flavors.

6. How spicy are these enchiladas?

This recipe is mild due to the sour cream white sauce. Add diced green chilies with heat or jalapeños for a spicier dish.

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Conclusion

These Chicken Enchiladas with Sour Cream White Sauce offer a creamy, comforting twist on a Mexican classic. With tender shredded chicken, melty Monterey Jack cheese, and a luscious sour cream sauce, they are perfect for weeknight dinners, family gatherings, or festive occasions.

The recipe is versatile, easy to make, and can be customized to suit your taste preferences. Serve them with rice, beans, and fresh garnishes to complete the meal. Once you try this recipe, it’s sure to become a go-to dish for cozy, flavorful dinners that everyone will love.