Description
This Chicken Enchiladas with Sour Cream White Sauce recipe features tender shredded chicken wrapped in warm flour tortillas, smothered in a creamy, tangy white sauce made with sour cream and green chilies, then baked with melted Monterey Jack cheese for a comforting and flavorful Mexican-inspired dish perfect for weeknight dinners.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
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
- Salt and pepper to taste
Instructions
- Prepare the Sauce: In a medium saucepan, melt the butter over medium heat.
- Create a Roux: Stir in the all-purpose flour and cook for 1-2 minutes until golden, stirring constantly to avoid burning.
- Add Chicken Broth: Gradually whisk in the chicken broth and continue stirring until the sauce thickens to a creamy consistency.
- Finish the Sauce: Stir in the sour cream, diced green chilies, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Baking Dish: Spread a thin layer of the sour cream white sauce on the bottom of a baking dish to prevent sticking.
- Assemble Enchiladas: Place a few spoonfuls of shredded chicken and a sprinkle of Monterey Jack cheese in the center of each tortilla.
- Roll Tortillas: Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
- Top Enchiladas: Pour the remaining sour cream white sauce evenly over the rolled enchiladas.
- Add Cheese: Sprinkle the remaining shredded Monterey Jack cheese over the sauce-covered enchiladas.
- Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is melted, bubbly, and the sauce slightly golden around the edges.
- Serve: Remove from oven and let cool for a few minutes before serving. Garnish with fresh cilantro or extra sour cream as desired.
Notes
- Use cooked chicken that is freshly shredded or leftover rotisserie chicken for convenience.
- Substitute flour tortillas with corn tortillas for a gluten-free alternative if desired.
- Adjust the amount of green chilies to control the spiciness of the white sauce.
- For a richer taste, you can add a pinch of cumin or garlic powder to the sauce.
- Leftover enchiladas reheat well in the oven or microwave.
