Chicken Enchiladas with Sour Cream White Sauce Recipe
Delicious and creamy Chicken Enchiladas with a tangy sour cream white sauce, filled with shredded chicken, cheese, and green chiles, then baked to bubbly perfection and topped with fresh tomatoes and cilantro for a flavorful Mexican-inspired meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Filling
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese
- 1 (4 oz) can diced green chiles
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- Remaining diced green chiles from the can
Additional
- 8 flour tortillas
- 1/2 cup diced tomatoes (optional for topping)
- 1/4 cup chopped fresh cilantro (optional for topping)
- Remaining 1 cup shredded Monterey Jack cheese 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, combine 2 cups shredded cooked chicken with 1/2 cup shredded Monterey Jack cheese and half of the diced green chiles. Mix well to evenly distribute the ingredients.
- Make sauce: Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes to make a roux without browning.
- Add broth: Slowly whisk in 1 1/2 cups chicken broth, continuing to whisk until the mixture begins to simmer and thickens into a smooth sauce.
- Finish sauce: Remove the saucepan from heat and stir in 1 cup sour cream and the remaining diced green chiles until the sauce is smooth and creamy.
- Fill tortillas: Spoon the chicken filling into each of the 8 flour tortillas. Roll them up tightly and place them seam-side down in a greased baking dish to keep them from unraveling.
- Assemble enchiladas: Pour the prepared sour cream sauce evenly over the rolled enchiladas, ensuring each one is well coated with sauce. Then sprinkle the remaining shredded Monterey Jack cheese on top.
- Bake: Bake the enchiladas uncovered in the preheated oven for 25 minutes until the sauce is bubbly and the cheese is golden and melted.
- Garnish and serve: Remove from the oven and garnish with optional diced tomatoes and chopped fresh cilantro. Let the enchiladas rest for 5 minutes before serving to allow flavors to meld.
Notes
- For extra spice, add diced jalapeños or hot sauce to the filling or sauce.
- Use corn tortillas for a gluten-free variation if desired.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for up to 2 months.
- To reheat, bake covered at 350°F until warmed through.
- Sour cream sauce can be made ahead and stored separately to pour just before baking.
