Chicken Enchiladas with Sour Cream White Sauce Recipe
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4.5 from 11 reviews
Delicious homemade chicken enchiladas smothered in a creamy sour cream white sauce, combining shredded chicken, cheese, and mild green chiles for a comforting Mexican-inspired dish.
Total Time:45 minutes
Yield:8 servings
Ingredients
Filling
2 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese
1 (4 oz) can diced green chiles, divided
Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup sour cream
Assembly
8 flour tortillas
1 cup shredded Monterey Jack cheese (remaining from original 2 cups)
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 ensure it's ready for baking the enchiladas later.
Prepare Filling: In a bowl, mix the shredded cooked chicken with half of the shredded Monterey Jack cheese and half of the diced green chiles to create the enchilada filling.
Make Sauce Base: Melt the butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux, which will thicken the sauce.
Add Broth and Simmer: Gradually whisk in the chicken broth, stirring constantly, and bring the mixture to a simmer until it thickens to a creamy consistency.
Finish Sauce: Remove the sauce from heat and stir in the sour cream and the remaining diced green chiles. Mix thoroughly until the sauce is smooth.
Fill Tortillas: Spoon the chicken filling into each flour tortilla, then roll them up tightly and place them seam-side down in a greased baking dish to prevent unraveling.
Add Sauce and Cheese: Pour the prepared sour cream white sauce evenly over the rolled enchiladas, then sprinkle the remaining shredded Monterey Jack cheese on top for a cheesy crust.
Bake: Bake the enchiladas uncovered in the preheated oven for 25 minutes until the sauce is bubbly and the cheese is golden brown.
Garnish and Serve: Remove from the oven and garnish with optional diced tomatoes and fresh cilantro. Allow the enchiladas to rest for 5 minutes before serving to set the flavors.
Notes
For a spicier sauce, use green chiles with added heat or include a pinch of cayenne pepper.
Leftover rotisserie chicken works great for quick preparation.
Flour tortillas can be lightly warmed before filling to make them more pliable.
Sour cream can be substituted with Greek yogurt for a tangier sauce with less fat.
If desired, add sautéed onions or jalapeños to the filling for extra flavor.
