Chicken Enchiladas with Sour Cream White Sauce Recipe

If you’re craving a comforting Mexican-inspired meal that feels like a warm hug on a plate, you’re going to fall head over heels for these Chicken Enchiladas with Sour Cream White Sauce. This dish brings together tender shredded chicken wrapped in soft flour tortillas, all drenched in a luscious, creamy sour cream white sauce that’s flavored with just a touch of green chiles for a subtle kick. The melty Monterey Jack cheese on top adds that irresistible golden finish, creating a perfect balance of textures and flavors. Whether you’re cooking for a cozy weeknight dinner or impressing friends at a casual gathering, these enchiladas deliver undeniable satisfaction and keep everyone asking for seconds.

Ingredients You’ll Need

Getting started with these Chicken Enchiladas with Sour Cream White Sauce means gathering some simple—but incredibly flavorful—ingredients. Each one has a special role: the chicken brings protein and heartiness, the sour cream makes the sauce decadently smooth, and the green chiles add a mild zestiness that wakes up the whole dish.

• 2 cups shredded cooked chicken: Use leftover or rotisserie chicken for a time-saving, juicy base.
• 8 flour tortillas: Soft and pliable, perfect for wrapping all that delicious filling.
• 2 tablespoons butter: Adds richness and helps form a silky roux for the sauce.
• 2 tablespoons all-purpose flour: The thickening power behind that creamy white sauce.
• 1 1/2 cups chicken broth: Brings depth and moisture to the sauce without overpowering it.
• 1 cup sour cream: Provides tanginess and luxurious creaminess to the white sauce.
• 1 (4 oz) can diced green chiles: For a subtle heat and bright flavor that complements the richness.
• 2 cups shredded Monterey Jack cheese: Melts beautifully for gooey, savory goodness.
• 1/2 cup diced tomatoes (optional for topping): Adds freshness and a burst of color when serving.
• 1/4 cup chopped fresh cilantro (optional for topping): Brightens the dish with herbal, citrusy notes.

How to Make Chicken Enchiladas with Sour Cream White Sauce

Step 1: Prep Your Oven and Chicken Mixture

Start by preheating your oven to 375°F (190°C), so it’s ready to bake your enchiladas to bubbly perfection. In a mixing bowl, toss together the shredded chicken with half a cup of Monterey Jack cheese and half of the diced green chiles. This flavorful filling sets the stage for all the creamy goodness to come.

Step 2: Make the Creamy White Sauce

Melt butter in a saucepan over medium heat, then whisk in the flour until combined, cooking it for 1 to 2 minutes to form a smooth roux. Gradually whisk in chicken broth, allowing the mixture to come to a simmer and thicken into a velvety sauce. Once thickened, remove from heat and stir in the sour cream along with the remaining diced green chiles. The key here is to get a perfectly smooth, tangy white sauce that will coat every bite with love.

Step 3: Assemble the Enchiladas

Spoon a generous amount of the chicken filling onto each tortilla, roll them up tightly, and arrange them seam-side down in a greased baking dish. This careful placement keeps everything intact during baking and creates that beautiful layered look once finished.

Step 4: Pour Sauce and Add Cheese

Pour your luscious sour cream white sauce evenly over the rolled-up enchiladas, making sure every inch gets covered in that creamy goodness. Then sprinkle the remaining Monterey Jack cheese on top to bake into a golden, melty crust that pulls everything together.

Step 5: Bake to Perfection

Bake the enchiladas uncovered for 20 to 25 minutes, until the sauce is bubbly and the cheese is beautifully golden. Once out of the oven, let them rest for about 5 minutes—this helps everything settle and makes it easier to serve with all the flavors melding just right.

How to Serve Chicken Enchiladas with Sour Cream White Sauce

Garnishes

To elevate your Chicken Enchiladas with Sour Cream White Sauce even more, fresh garnishes are your best friend. Diced tomatoes scatter a juicy, vibrant pop of color on top while fresh cilantro adds a burst of herbal brightness that cuts through the richness. These simple touches make your plate look irresistible and add layers of fresh flavor.

Side Dishes

Complement your enchiladas with classic Mexican sides like Mexican rice, refried beans, or a crisp green salad with zesty lime dressing. Each side brings out different aspects of the dish—rice provides comforting starch, beans add creamy earthiness, and the salad refreshes the palate for another delicious bite.

Creative Ways to Present

Want to impress your guests? Serve your enchiladas in individual ramekins for a charming personal touch. Alternatively, layer the enchiladas in a casserole dish for a communal, family-style presentation that encourages sharing. Top with dollops of guacamole or a drizzle of salsa verde for an unexpected twist that will have everyone raving.

Make Ahead and Storage

Storing Leftovers

If you have any enchiladas left (though they rarely last long!), cover them tightly with foil or plastic wrap and store in the refrigerator for up to 3 days. Reheat gently to maintain that creamy texture and melty cheese goodness.

Freezing

These enchiladas freeze beautifully if you want to make a batch ahead of time. Assemble the enchiladas without baking, cover them with foil, and freeze for up to 2 months. When ready, bake from frozen, adding extra bake time, until heated through and bubbly.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes, covered to prevent drying out, until warmed through. You can also microwave individual portions, but low and slow heating keeps the sour cream sauce from breaking.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas add a traditional touch and delicious texture, but they can be a bit more fragile. To prevent cracking, warm them before rolling and handle gently as you fill and assemble the enchiladas.

Is there a way to make the sauce dairy-free?

You can substitute the sour cream with a dairy-free alternative like coconut yogurt or cashew cream, and use a vegetable broth instead of chicken broth for a vegan twist. The texture and flavor will be slightly different but still delightful.

Can I add vegetables to the filling?

Definitely! Sautéed bell peppers, onions, or corn kernels make fantastic additions, adding sweetness and crunch to the filling. Just be sure to cook them through before mixing with the chicken and cheese.

What type of cheese works best if I can’t find Monterey Jack?

Monterey Jack melts beautifully and has a mild flavor, but mozzarella or mild white cheddar can be great substitutes. Just pick a cheese that melts well and won’t overpower the sauce’s creamy tang.

How spicy are these enchiladas?

These Chicken Enchiladas with Sour Cream White Sauce have a gentle kick from the green chiles, balancing creaminess with a touch of heat. If you prefer spicier food, feel free to add chopped jalapeños or a dash of hot sauce to the filling or sauce.

Final Thoughts

You really can’t go wrong with these Chicken Enchiladas with Sour Cream White Sauce—they’re the kind of meal that feels special without fussing over complicated steps or ingredients. Creamy, cheesy, and perfectly balanced with a hint of chile warmth, they’ll quickly become your go-to weeknight favorite or your secret weapon for feeding a crowd. So go ahead, dive in and savor every comforting bite!

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