If you are craving a comforting Tex-Mex meal that feels like a warm hug on a plate, look no further than this Chicken Enchiladas with Sour Cream White Sauce Recipe. It combines tender shredded chicken wrapped in soft flour tortillas, all smothered in a luscious sour cream white sauce and gooey Monterey Jack cheese. Every bite bursts with creamy, savory, and lightly spicy flavors, making it a true crowd-pleaser for family dinners or casual get-togethers. Once you make this recipe, it will quickly become one of your go-to dishes that you’ll want to share with everyone you love.
Ingredients You’ll Need
The beauty of this Chicken Enchiladas with Sour Cream White Sauce Recipe lies in its straightforward ingredients that come together to create layers of irresistible flavor. Each component plays a vital role, whether it’s the creamy sauce, the flavorful chicken, or the melty cheese that ties it all together.
- 8 soft flour tortillas (8-inch): These provide the tender, pliable wraps that hold all the delicious fillings perfectly.
- 2 cups cooked, shredded chicken: A great source of protein that adds hearty texture and subtle flavor.
- 2 cups shredded Monterey Jack cheese: This cheese melts beautifully with a mild, buttery taste that complements the sauce.
- 3 tablespoons butter: Essential for making the roux, it adds richness and depth to the sauce.
- 3 tablespoons all-purpose flour: The thickening agent that ensures your sour cream white sauce has a wonderful creamy consistency.
- 2 cups chicken broth: This liquid base gives the sauce a savory backbone, enhancing overall flavor.
- 1 cup sour cream: It brings tanginess and smoothness that make the sauce luxuriously creamy.
- 1 can (4 ounces) diced green chilies: Adds a mild kick and a lovely pop of color.
- Salt and pepper, to taste: Simple seasonings that balance and enhance all the flavors.
- Fresh cilantro or green onions for garnish (optional): Bright, fresh herbs to finish off your dish with a burst of color and flavor.
How to Make Chicken Enchiladas with Sour Cream White Sauce Recipe
Step 1: Preheat and Prepare the Baking Dish
Start the process by heating your oven to 350°F (175°C), setting the stage for perfectly baked enchiladas. Grease your preferred 9×13 inch baking dish well with cooking spray or butter, which prevents sticking while ensuring the enchiladas bake evenly.
Step 2: Fill and Roll the Tortillas
Lay out your soft flour tortillas and evenly distribute the cooked, shredded chicken over each. Sprinkle a generous layer of shredded Monterey Jack cheese right on top to add melty, cheesy goodness inside. Roll each tortilla tightly to keep all the filling intact and place them seam-side down into your prepared baking dish, creating a neat and inviting arrangement.
Step 3: Make the Roux for the White Sauce
In a medium saucepan over medium heat, melt your butter and then stir in the all-purpose flour to create a roux. Keep stirring for about a minute until it begins to bubble, this step is crucial for eliminating the raw flour taste and forming the base of your silky sour cream white sauce.
Step 4: Add Chicken Broth and Thicken the Sauce
Slowly whisk in the chicken broth, blending it smoothly with the roux. Continue stirring until the mixture thickens and reaches a gentle simmer. This thickened sauce will coat your enchiladas beautifully and keep them wonderfully moist throughout baking.
Step 5: Finish the Sauce with Sour Cream and Green Chilies
Remove the pan from the heat and give it a few minutes to cool slightly—this prevents the sour cream from curdling. Stir in the sour cream and diced green chilies until the sauce is perfectly combined. The chilies add a subtle heat and vibrant flavor, while the sour cream lends creaminess that’s just irresistible.
Step 6: Assemble and Bake
Pour the creamy white sauce evenly over the rolled tortillas in your baking dish, making sure every inch is covered. Sprinkle the remaining shredded Monterey Jack cheese generously on top. Pop the dish into the oven and bake for 20 to 25 minutes until everything is bubbly and the cheese is beautifully golden.
Step 7: Let Cool and Garnish
Once baked, allow your enchiladas to cool slightly so the sauce can set for easier serving. Finish with a sprinkle of freshly chopped cilantro or green onions if you like a fresh herbaceous kick that brightens every bite.
How to Serve Chicken Enchiladas with Sour Cream White Sauce Recipe
Garnishes
Add a final flourish with garnishes like fresh cilantro, sliced green onions, or even a squeeze of lime for layered flavor and vibrancy. These simple touches lift up the dish visually and taste-wise, adding brightness against the creamy richness.
Side Dishes
Pair your enchiladas with classic Mexican side dishes such as Spanish rice, refried beans, or a crisp avocado salad. These sides bring complementary textures and flavors that round out the meal perfectly.
Creative Ways to Present
For a fun twist, try serving individual enchiladas on colorful plates topped with dollops of guacamole or fresh salsa. You could also turn the leftovers into enchilada stacks or even a hearty casserole for casual family brunches or lunches.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Chicken Enchiladas with Sour Cream White Sauce Recipe, store them in an airtight container in the refrigerator. They stay fresh for up to 3 days and remain just as flavorful and creamy when reheated gently.
Freezing
This recipe is freezer-friendly whether assembled or baked. For the best results, freeze before baking by wrapping the dish tightly or portioning individual enchiladas in freezer-safe containers. They can last up to 2 months and are a lifesaver for quick, make-ahead meals.
Reheating
To reheat, warm the enchiladas slowly in the oven at 350°F (175°C) until heated through and bubbly once again. You can also microwave individual portions covered loosely with a damp paper towel to preserve moisture and prevent drying out.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas bring a more traditional flavor and texture to enchiladas, though they can be a bit less pliable. To avoid cracking, soak them briefly in warm water before rolling.
Is sour cream the only option for the white sauce?
Sour cream is key for this particular recipe because of its tangy richness, but you could substitute with Greek yogurt for a slightly different but still creamy finish. Just be sure not to boil the sauce after adding it to prevent curdling.
Can I add other fillings besides chicken?
Yes, this recipe is very versatile! Try swapping in cooked ground beef, shredded pork, or a medley of sautéed vegetables for a delicious vegetarian option.
How spicy is this dish?
The green chilies add a gentle heat and mild peppery flavor, making this dish suitable for most palates. If you prefer it spicier, feel free to add diced jalapeños or hot sauce to the filling or sauce.
What cheese works best in Chicken Enchiladas with Sour Cream White Sauce Recipe?
Monterey Jack is fantastic for its melting qualities and mellow flavor, but you can also use mild cheddar or a combination of cheeses for extra richness and depth.
Final Thoughts
This Chicken Enchiladas with Sour Cream White Sauce Recipe is the kind of dish that brings joy with every bite — creamy, cheesy, and packed with comforting flavor. It’s straightforward enough for any weeknight yet special enough for entertaining guests. Trust me, once you make it, you’ll want to keep this recipe close at hand for many meals to come. Give it a try and experience the magic yourself!
Print
Chicken Enchiladas with Sour Cream White Sauce Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 25m
- Total Time: 0h 45m
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Delicious and creamy Chicken Enchiladas with a rich sour cream white sauce, filled with tender shredded chicken and Monterey Jack cheese, baked to golden perfection. This comforting Mexican-inspired dish features soft flour tortillas rolled with savory chicken and topped with a smooth, tangy sauce and melted cheese.
Ingredients
Enchiladas
- 8 soft flour tortillas (8-inch)
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
Sour Cream White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces) diced green chilies
- Salt and pepper, to taste
Garnish (optional)
- Fresh cilantro or green onions
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Baking Dish: Grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
- Assemble Enchiladas: Evenly distribute the shredded chicken onto each of the tortillas. Sprinkle some Monterey Jack cheese over the chicken. Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
- Make Roux: In a medium saucepan over medium heat, melt the butter. Add the all-purpose flour and stir continuously for about 1 minute until the mixture bubbles, forming a roux.
- Add Chicken Broth: Gradually whisk in the chicken broth to the roux, stirring constantly until smooth. Continue to stir until the mixture thickens and gently simmers.
- Incorporate Sour Cream and Chilies: Remove the saucepan from heat and allow it to cool slightly for about 3 minutes. Stir in the sour cream and diced green chilies gently until fully combined. Avoid boiling the sauce after adding sour cream to prevent curdling.
- Pour Sauce Over Enchiladas: Evenly pour the sour cream white sauce over the rolled enchiladas in the baking dish, covering all surfaces.
- Add Cheese Topping: Sprinkle the remaining shredded Monterey Jack cheese over the sauced enchiladas.
- Bake: Bake in the preheated oven for 20 to 25 minutes, until the sauce is bubbly and the cheese is golden brown on top.
- Cool and Garnish: Let the enchiladas cool slightly before serving. Garnish with freshly chopped cilantro or green onions if desired.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Use corn tortillas for a gluten-free option, though the texture will vary.
- For extra heat, add chopped jalapeños or use queso fresco instead of Monterey Jack cheese.
- Ensure not to boil the sauce after adding sour cream to avoid curdling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
