Chicken Enchiladas with Sour Cream White Sauce Recipe
Delicious Chicken Enchiladas with a creamy sour cream white sauce, filled with shredded chicken, cheese, and green chiles. Baked until bubbly and golden, topped with fresh tomatoes and cilantro for a flavorful Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas (serves 4 to 6) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 2 cups shredded cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 2 oz diced green chiles (half of 4 oz can)
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 2 oz diced green chiles (remaining half of 4 oz can)
Other
- 8 flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese (remaining cheese after filling)
- 1/2 cup diced tomatoes (optional for topping)
- 1/4 cup chopped fresh cilantro (optional for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the enchiladas.
- Prepare Filling: In a bowl, mix the shredded cooked chicken with 1/2 cup of shredded Monterey Jack cheese and half of the diced green chiles. This mixture will fill the tortillas.
- Make Sauce Base: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes to create a roux, which will thicken the sauce.
- Add Broth: Slowly whisk in the chicken broth and bring the mixture to a simmer, stirring continuously until it thickens slightly.
- Finish Sauce: Remove the saucepan from heat. Stir in the sour cream and the remaining diced green chiles until the sauce is smooth and creamy.
- Assemble Enchiladas: Spoon the chicken filling into each flour tortilla, roll them up tightly, and place them seam-side down in a greased baking dish to prevent unrolling while baking.
- Add Sauce: Pour the prepared sour cream white sauce evenly over the rolled enchiladas in the baking dish, making sure they are well coated.
- Top with Cheese: Sprinkle the remaining shredded Monterey Jack cheese over the top to add a cheesy crust once baked.
- Bake: Place the dish uncovered in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.
- Garnish and Serve: Remove from oven and garnish with diced tomatoes and chopped fresh cilantro if desired. Let the enchiladas rest for 5 minutes before serving to set.
Notes
- For added heat, use spicy canned green chiles or add diced jalapeños to the filling.
- You can substitute Monterey Jack cheese with a Mexican cheese blend for more authentic flavor.
- If you want a gluten-free option, use gluten-free tortillas and substitute the all-purpose flour with a gluten-free flour mix.
- Leftover enchiladas can be stored covered in the refrigerator for 2-3 days and reheated in the oven.
- To make ahead, assemble the enchiladas but bake them just before serving.
Keywords: chicken enchiladas, sour cream sauce, Mexican recipe, baked enchiladas, creamy enchiladas
