The Best Chicken Enchiladas With Sour Cream White Sauce Recipe

Chicken enchiladas with sour cream white sauce refine ordinary dinner into an extraordinary culinary adventure.

Rich, creamy textures blend seamlessly with tender, seasoned meat nestled inside warm tortillas.

Complex layers of flavor dance across your palate, promising a meal that feels simultaneously familiar and exciting.

Soft cheese melts into silky sauce, creating a harmonious blend that speaks to comfort and innovation.

Mexican-inspired cuisine reaches new heights with this delectable dish that balances traditional techniques and modern twists.

Home cooks can elevate their meal preparation with these enchiladas that promise satisfaction in every single bite.

Why These Enchiladas Deserve a Standing Ovation

• Creamy Comfort Delight: Experience a mouthwatering blend of tender shredded chicken wrapped in soft tortillas, smothered with a velvety sour cream white sauce that delivers pure comfort food satisfaction.
• Quick Weeknight Winner: Whip up this delicious meal in under an hour, making it perfect for busy families seeking a hassle-free dinner that doesn't compromise on flavor or quality.
• Cheesy Flavor Explosion: Monterey Jack cheese creates a rich, melty texture throughout the enchiladas, adding depth and indulgence to every single bite with its smooth, tangy profile.
• Balanced Nutritional Punch: Packed with protein and a moderate balance of carbohydrates, these enchiladas offer a satisfying meal that provides essential nutrients without feeling overly heavy.

Ingredients That Make This Creamy Sauce Sing

• Chicken: Tender, shredded meat as the main filling with rich protein content and classic enchilada flavor.
• Monterey Jack Cheese: Mild, melty cheese that provides creamy texture and delicious binding for the filling and topping.

• Butter: Essential for creating a smooth, rich roux base for the white sauce.
• Flour: Helps thicken the sauce and create a silky, consistent texture.
• Chicken Broth: Adds depth of flavor and helps create a smooth, liquid sauce base.
• Sour Cream: Provides tangy richness and creamy consistency to the white sauce.
• Green Chilies: Introduces a subtle, mild heat and bright flavor to the sauce.

• Tortillas: Soft, flexible wraps that hold the chicken and cheese filling, forming the enchilada structure.

Wrapping, Filling, Smothering—You’re in for a Treat

Step 1: Prepare the Oven

Preheat the oven to 350°F and get ready to create a delicious meal.

Step 2: Mix Chicken Filling

• Shredded chicken
• Monterey Jack cheese

Ensure ingredients are well blended.

Step 3: Roll the Enchiladas

Take each tortilla and fill with chicken-cheese mixture, rolling tightly. Place seam-side down in a greased 9×13-inch baking dish.

Step 4: Create the Sauce Base

Melt butter in a saucepan over medium heat. Add flour, stirring constantly for 1-2 minutes until smooth.

Step 5: Build the Sauce

Slowly add chicken broth to the mixture, stirring continuously to prevent lumps. Cook until the sauce thickens.

Step 6: Finish the Sauce

• Sour cream
• Diced green chilies

Blend until smooth and creamy.

Step 7: Cover Enchiladas

Pour the creamy sauce evenly over the rolled enchiladas, ensuring complete coverage.

Step 8: Add Final Cheese Topping

Sprinkle remaining Monterey Jack cheese generously over the top of the enchiladas.

Step 9: Bake to Perfection

Place in the preheated oven and bake until the cheese is melted and slightly golden.

Tricks That Turn “Pretty Good” Into “Pure Heaven”

• Shred Like a Pro: Use two forks to pull apart warm, cooked chicken for the most tender and consistent texture in your filling.
• Tortilla Technique: Warm tortillas briefly in a skillet or microwave to prevent cracking when rolling enchiladas, ensuring smooth, tight wraps.
• Sauce Smoothness: Whisk continuously while adding broth to prevent lumps and create a silky, creamy white sauce that coats enchiladas perfectly.
• Cheese Melting Magic: Let enchiladas rest for 5-10 minutes after baking to allow cheese to set and sauce to slightly thicken for easier serving.
• Flavor Boost: Consider adding a pinch of cumin or smoked paprika to the chicken mixture for an extra layer of depth and southwestern flair.

Leftovers That Reheat Like They Just Came Out Fresh

• Refrigerator Storage: Transfer leftover enchiladas to an airtight container within 2 hours of cooking. Carefully layer enchiladas with plastic wrap or parchment paper between them to prevent sticking. Refrigerated enchiladas will stay fresh for 3-4 days when stored properly.
• Freezer Method: Wrap individual enchiladas tightly in aluminum foil or plastic wrap before placing inside a freezer-safe container. Freeze for up to 2 months without losing flavor or texture. Label the container with the date to track storage time.
• Reheating Technique: Restore delicious warmth by preheating the oven to 350°F. Place refrigerated or thawed enchiladas in an oven-safe dish, covering with aluminum foil to prevent drying. Warm for 15-20 minutes until heated through completely.

The Best Sidekicks for Your Enchilada Night

• Sip Crisp Mexican Margarita: A zesty lime margarita complements the creamy enchiladas perfectly, cutting through the rich sour cream sauce with bright, tangy notes.
• Pair Refreshing Cilantro-Lime Rice: Light, herbal cilantro-lime rice balances the enchiladas' intense flavors, providing a clean, fresh counterpoint to the cheesy, creamy dish.
• Match Vibrant Mexican Beer: A cold Corona or Modelo Especial offers a crisp, light contrast to the heavy, creamy enchiladas, cleansing the palate between each delicious bite.
• Serve Crisp Green Salad: A simple mixed green salad with a light vinaigrette adds freshness and cuts through the richness, bringing balance to the hearty main course.

Saucy Switch-Ups to Keep Things Exciting

• Spicy Southwest Chicken Enchiladas: Add diced jalapeños to the chicken mixture and mix in chipotle powder for a fiery kick. Replace green chilies with roasted poblano peppers in the sauce for deeper flavor complexity.
• Green Chile Chicken Enchiladas: Substitute Monterey Jack with pepper jack cheese for extra heat. Incorporate more roasted green chiles throughout the filling and sauce for an intense green chile profile.
• Creamy Salsa Verde Chicken Enchiladas: Replace white sauce with a homemade salsa verde. Mix salsa verde directly into shredded chicken and top enchiladas with additional sauce before baking. Garnish with fresh cilantro and crumbled queso fresco for authentic Mexican flair.
• Slow Cooker Chicken Enchiladas: Prepare chicken filling by slow cooking chicken breasts with taco seasoning for tender, deeply flavored meat. Assemble enchiladas using pre-cooked shredded chicken for a more convenient preparation method.

Chicken Enchiladas With Sour Cream White Sauce Recipe

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4.8 from 39 reviews

• Total Time: 38 minutes
• Yield: 6 1x

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Description

Creamy chicken enchiladas from Mexican cuisine blend hearty flavors with rich, tangy sour cream sauce. Melted cheese and tender chicken rolled in warm tortillas create a comforting meal that delights dinner companions with each delectable bite.

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Ingredients

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Main Ingredients:

• 2.5 cups shredded, cooked chicken (such as rotisserie chicken)
• 3 cups shredded Monterey Jack cheese
• 10 small soft flour tortillas

Sauce and Liquid Ingredients:

• 2 cups chicken broth
• 1 cup sour cream
• 3 tablespoons butter
• 3 tablespoons all-purpose flour

Seasoning Ingredient:

• 1 can (4 ounces / 113 grams) diced green chilies

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Instructions

1. Preheat the oven to 350°F (175°C), positioning the rack in the middle for even heating.
2. Shred the cooked chicken using two forks, creating tender, bite-sized pieces for the filling.
3. Mix the shredded chicken with of Monterey Jack cheese, incorporating the ingredients thoroughly to distribute the cheese evenly.
4. Warm the tortillas slightly to make them more pliable and easier to roll without cracking.
5. Place a portion of the chicken and cheese mixture in the center of each tortilla, carefully rolling them into compact cylinders.
6. Arrange the rolled enchiladas seam-side down in a greased 9×13-inch (23×33 centimeters) baking dish, ensuring they are snugly positioned.
7. In a medium saucepan, melt the butter over medium heat until it becomes smooth and slightly foamy.
8. Gradually whisk in the flour, stirring constantly to create a smooth roux that prevents any lumpy texture.
9. Slowly pour in the chicken broth, continuing to whisk vigorously to create a silky, lump-free sauce.
10. Cook the sauce until it thickens and coats the back of a spoon, indicating it has reached the right consistency.
11. Remove the sauce from heat and gently fold in the sour cream and diced green chilies until fully incorporated.
12. Pour the creamy white sauce evenly over the rolled enchiladas, ensuring complete coverage.
13. Sprinkle the remaining Monterey Jack cheese over the top, creating a golden, melty layer.
14. Bake in the preheated oven for 20-25 minutes, or until the cheese is completely melted and slightly golden brown.

Notes

• Elevate your weeknight dinner with these creamy, cheesy chicken enchiladas that’ll transport your taste buds to flavor paradise.
• Prep time is minimal, making this recipe perfect for busy home cooks craving a delicious Mexican-inspired meal.
• Shredding chicken yourself ensures maximum freshness and allows you to control seasoning and texture.
• Pro tip: Let the enchiladas rest for 5-10 minutes after baking to help the sauce set and make serving easier.
• Leftover enchiladas keep well in the refrigerator for 3-4 days and can be reheated in the oven to maintain their crispy edges.
• Customize the heat level by choosing mild or spicy green chilies based on your family’s preference.

• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Category: Dinner, Lunch
• Method: Baking, Broiling
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 469 kcal
• Sugar: 3g
• Sodium: 778mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 1g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 94mg