Name: Chicken Enchiladas with Sour Cream White 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 for garnish

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Introduction

Chicken Enchiladas with Sour Cream White Sauce are a creamy, comforting twist on a classic favorite. Tender shredded chicken wrapped in soft flour tortillas is baked under a luscious, tangy white sauce and melted cheese. This dish is perfect for family dinners or gatherings where everyone craves rich, satisfying flavors.

Four rolled yellow tortillas are placed side by side on a white plate, each topped with a creamy white sauce that looks smooth and slightly melted, covering most of the tortillas but leaving some edges visible. Small green herb pieces are sprinkled evenly over the sauce, adding contrast and a fresh look. The sauce has a few light brown spots that show it was lightly browned or baked. The white plate sits on a white marbled surface. 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 black pepper. Stir well to evenly coat the chicken mixture with seasonings.
Step 2: Lay one flour tortilla flat and spoon about 1/4 cup of the chicken filling 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 until the dish is full.
Step 3: To make the sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute until a smooth paste forms.
Step 4: Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens slightly.
Step 5: Remove the sauce from heat and stir in the sour cream and diced green chilies until smooth. Taste and adjust seasoning if necessary.
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). Bake the enchiladas uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
Step 8: Garnish with fresh cilantro if desired and serve warm.

Tips & Variations

Use rotisserie chicken for convenience, or cook and shred your own chicken breasts.
Substitute flour tortillas with corn tortillas for a more traditional flavor.
Add diced jalapeños or hot sauce to the filling or sauce for extra heat.
Make the sauce thicker by adding extra cheese or a tablespoon of cream cheese.
Try different cheeses like cheddar, Pepper Jack, or Colby Jack for a new twist.
Prepare and assemble enchiladas up to a day ahead, refrigerate, and bake when ready.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven, adding a splash of chicken broth if the sauce has thickened. For longer storage, assemble enchiladas without baking, cover tightly with foil, and freeze for up to 3 months. Bake from frozen at 350°F for 40-45 minutes until heated through.

How to Serve

A close-up of three rolled golden-yellow pasta tubes laid side by side on a white plate, covered generously with a creamy, smooth white sauce that has slightly browned spots, indicating it was baked or broiled. Small green herb pieces are scattered on top, adding color contrast. The sauce is thick and glossy, pooling softly around the pasta edges. The image shows the texture of the pasta, its slight folds, and the melted sauce with a rich stretch. The setting is a white marbled surface softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt is a great healthier alternative that provides similar creaminess and a tangy flavor. Use the same amount as sour cream.

How do I keep tortillas from cracking when rolling?

Warm the tortillas slightly in the microwave, oven, or on a skillet before rolling to make them more pliable. Brushing them lightly with oil or water can also help prevent drying out.