Chicken Enchiladas with Sour Cream White Sauce Recipe
Delicious Chicken Enchiladas smothered in a creamy sour cream white sauce, layered with tender shredded chicken, diced green chiles, and melted Monterey Jack cheese. Perfectly baked to a golden bubbly finish and garnished with fresh tomatoes and cilantro for a flavorful Mexican-inspired dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Filling
- 2 cups shredded cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 1 (4 oz) can diced green chiles, divided
White Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- Remaining 1/2 can diced green chiles
Assembly
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese (remaining for topping)
- 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 prepare for baking the enchiladas.
- Prepare Filling: In a bowl, mix the shredded cooked chicken with 1/2 cup of shredded Monterey Jack cheese and half of the diced green chiles to create a flavorful filling.
- Make White Sauce: Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1 to 2 minutes to form a roux.
- Simmer Sauce: Slowly whisk in 1 1/2 cups chicken broth and bring the mixture to a simmer, stirring until the sauce thickens nicely.
- Add Sour Cream and Chiles: Remove the saucepan from the heat. Stir in 1 cup sour cream and the remaining diced green chiles until the sauce is smooth and creamy.
- Assemble Enchiladas: Spoon the chicken filling evenly onto each of the 8 flour tortillas, roll them up, and place them seam-side down in a greased baking dish to keep them intact during baking.
- Add Sauce: Pour the prepared sour cream white sauce evenly over the rolled enchiladas, coating them thoroughly.
- Top with Cheese: Sprinkle the remaining 1 1/2 cups shredded Monterey Jack cheese generously on top of the sauced enchiladas.
- Bake: Bake the dish uncovered in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is golden brown.
- Garnish and Serve: After baking, optionally garnish with diced tomatoes and chopped fresh cilantro. Let the enchiladas rest for 5 minutes before serving to set.
Notes
- You can substitute the flour tortillas with corn tortillas for a gluten-free option.
- To make ahead, assemble enchiladas and refrigerate for up to 24 hours before baking.
- Adding jalapeños or hot sauce can increase the spiciness if desired.
- Leftovers store well in the fridge for 2-3 days and can be reheated in the oven or microwave.
- For a richer sauce, you may add a little cream cheese with the sour cream.
Keywords: Chicken Enchiladas, Sour Cream White Sauce, Mexican Dinner, Baked Enchiladas, Comfort Food
