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Chicken Enchiladas with Sour Cream White Sauce Recipe

Chicken Enchiladas with Sour Cream White Sauce Recipe
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★★★★★

5 from 27 reviews

Delicious and creamy Chicken Enchiladas with a tangy sour cream white sauce, filled with shredded chicken and melted Monterey Jack cheese, topped with a smooth sauce and baked to golden perfection. Ideal for a comforting dinner with a delightful blend of flavors and textures.

Ingredients

Scale

Filling

  • 2 cups shredded cooked chicken
  • 1 cup shredded Monterey Jack cheese (divided)
  • 1 (4 oz) can diced green chiles (divided)

Enchiladas

  • 8 flour tortillas

Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream

Toppings (Optional)

  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
  2. Prepare Filling: In a bowl, combine the shredded cooked chicken with 1/2 cup shredded Monterey Jack cheese and half of the diced green chiles, mixing well to evenly distribute the ingredients.
  3. Make Sauce Roux: Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly to create a smooth roux without browning.
  4. Add Broth: Slowly whisk in 1 1/2 cups of chicken broth, continuing to whisk until the mixture simmers and thickens into a creamy sauce base.
  5. Finish Sauce: Remove the saucepan from heat and stir in 1 cup of sour cream and the remaining diced green chiles, mixing until the sauce is smooth and well combined.
  6. Assemble Enchiladas: Spoon the chicken filling evenly onto each flour tortilla, then roll each tortilla up tightly and place seam-side down in a greased baking dish to prevent unrolling during baking.
  7. Add Sauce and Cheese: Pour the sour cream white sauce evenly over the assembled enchiladas, spreading it out to cover all. Sprinkle the remaining shredded Monterey Jack cheese on top.
  8. Bake: Bake the enchiladas uncovered in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese on top is melted and starting to turn golden.
  9. Garnish and Serve: Remove from the oven and garnish with optional diced tomatoes and chopped fresh cilantro. Allow the enchiladas to rest for 5 minutes before serving to let the flavors meld.

Notes

  • Use leftover rotisserie chicken or pre-cooked chicken breasts shredded for convenience.
  • Substitute corn tortillas to make this recipe gluten-free, adjusting cooking times as needed.
  • For spicier enchiladas, add jalapeños or extra green chiles.
  • To make the sauce dairy-free, use a sour cream alternative and ensure butter substitute is used in the roux.
  • Leftovers keep well refrigerated for up to 3 days and reheat in the oven for best texture.

Nutrition

Keywords: chicken enchiladas, sour cream sauce, baked enchiladas, Mexican casserole, creamy enchiladas

Find it online: https://messykitchenmagic.com/chicken-enchiladas-with-sour-cream-white-sauce-recipe/