Chicken Enchiladas with Sour Cream White Sauce Recipe
Chicken Enchiladas with Sour Cream White Sauce feature tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy, tangy white sauce made from sour cream, chicken broth, and green chilies, then baked with melted Monterey Jack cheese until bubbly and golden. This versatile Mexican-inspired casserole offers a rich and comforting meal perfect for weeknight dinners or festive gatherings, with options to customize spice levels and fillings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
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
Other Ingredients
- 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
Optional Garnishes
- Fresh cilantro for garnish
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Add the garlic powder, onion powder, cumin, salt, and black pepper, mixing thoroughly to evenly distribute the seasonings.
- Assemble the Enchiladas: Lay one flour tortilla flat, spoon about 1/4 cup of the chicken and cheese mixture into the center, and roll the tortilla tightly. Place the rolled tortilla seam-side down in a greased 9×13-inch baking dish. Repeat this process with all tortillas until the dish is filled.
- Make the Sour Cream White Sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour continuously, cooking for about 1 minute until it forms a smooth paste. Gradually whisk in the chicken broth, stirring constantly to avoid lumps, and cook for 3 to 4 minutes until the sauce thickens.
- Finish the Sauce: Remove the saucepan from heat. Stir in the sour cream and diced green chilies until the sauce is smooth and well combined. Taste and adjust seasonings if necessary.
- Assemble and Bake: Pour the prepared white sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top. Preheat the oven to 350°F (175°C) and bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from oven and let cool slightly before garnishing with fresh cilantro. Serve warm with your choice of sides.
Notes
- Rotisserie chicken saves time, but boiled or roasted chicken breasts work well too.
- Flour tortillas are soft and pliable; corn tortillas can be substituted for a more authentic flavor.
- Add jalapeños or hot sauce for extra spice.
- To thicken the sauce, add extra cheese or a tablespoon of cream cheese while preparing the sauce.
- Cheese variations such as cheddar, Pepper Jack, or Colby Jack can be used.
- Enchiladas can be assembled a day ahead and refrigerated before baking.
- For gluten-free options, substitute flour tortillas with gluten-free ones and replace flour with cornstarch or rice flour in the sauce.
- Freeze assembled enchiladas (unbaked) for up to 3 months; bake from frozen at 350°F for 40-45 minutes.
- Warm tortillas before rolling to prevent cracking, either in the microwave, oven, or on a skillet.
Keywords: chicken enchiladas, sour cream sauce, white sauce enchiladas, Mexican casserole, baked enchiladas, rotisserie chicken recipe, creamy enchiladas, Monterey Jack cheese
