Chicken Enchiladas with Sour Cream White Sauce

why make this recipe

Chicken Enchiladas with Sour Cream White Sauce are a classic dish that brings comfort and flavor to the dinner table. This recipe stands out because it combines tender shredded chicken with gooey cheese, all wrapped in soft tortillas and topped with a rich sour cream sauce. Not only is it delicious, but it’s also versatile, allowing you to add your favorite ingredients or adjust the spice levels based on your preference. This dish is perfect for family gatherings, weeknight dinners, or meal prep for the week ahead. Plus, who can resist a warm, cheesy enchilada smothered in a creamy sauce?

how to make Chicken Enchiladas with Sour Cream White Sauce

Ingredients:

• 8-10 small flour tortillas
• 3 cups cooked chicken, shredded or chopped
• 3 cups Monterey Jack cheese, shredded (divided)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies (mild)
• 2-3 tablespoons green onions, sliced

Directions:

1. Preheat the Oven: Start by preheating your oven to 350°F (177°C). This allows the enchiladas to cook evenly and get thoroughly heated when they go in.

2. Prepare the Baking Dish: Spray a 9×13-inch baking dish with nonstick cooking spray. This step is essential to prevent the enchiladas from sticking to the bottom of the dish while baking.

3. Mix the Filling: In a small bowl, combine the shredded chicken and 1 cup of Monterey Jack cheese. Ensure that the cheese is evenly distributed throughout the chicken. This mixture will be used to fill the tortillas.

4. Fill the Tortillas: Take a flour tortilla and lay it flat. Spoon some of the chicken and cheese mixture onto the center of the tortilla. Roll the tortilla tightly, ensuring that the filling stays inside. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat this step for each tortilla until you’ve filled all of them.

5. Make the White Sauce: In a skillet, melt unsalted butter over medium heat. Once the butter is melted, sprinkle the all-purpose flour over it. Use a whisk to combine the butter and flour and cook this mixture for about 1 minute. This helps to eliminate the raw taste of the flour.

6. Add Chicken Broth: Remove the skillet from the heat and slowly whisk in the chicken broth. Whisking helps prevent lumps from forming. Return the skillet to the heat and cook the mixture until it thickens and is bubbly. This should take about 3-5 minutes. Keep stirring occasionally to ensure even thickening.

7. Incorporate Sour Cream and Chilies: Allow the sauce to cool for a few minutes before adding sour cream. This helps to prevent curdling. Stir in the sour cream and the diced green chilies until the mixture is smooth and well combined.

8. Top the Enchiladas: Pour the creamy sauce evenly over the rolled enchiladas in the baking dish. Make sure to cover all tortillas generously. Then, sprinkle the remaining 2 cups of Monterey Jack cheese on top of the sauce. This will create a delicious, cheesy crust on the enchiladas when baked.

9. Bake the Enchiladas: Place the baking dish in the preheated oven. Bake for about 20-25 minutes or until the enchiladas are heated through and the sauce is bubbly. For an extra touch, if you prefer a golden top, turn on the broiler for 1-2 minutes at the end, watching closely to avoid burning.

10. Garnish and Serve: Once baked, remove the enchiladas from the oven and top with sliced green onions. These add a fresh, crunchy element that brightens the dish. Serve warm, and enjoy the cheesy goodness!

how to serve Chicken Enchiladas with Sour Cream White Sauce

Chicken Enchiladas are best served warm right out of the oven. You can plate them individually, cutting them in half for a beautiful presentation that shows off the layers. For added flavor, serve them with a side of refried beans, Mexican rice, or a fresh green salad. You might also consider offering extra toppings on the side, such as avocado slices, salsa, or more green onions to allow guests to customize their meal. A dollop of guacamole or sour cream can enhance the flavor even more. Enjoy this dish with your family and friends for a satisfying meal!

how to store Chicken Enchiladas with Sour Cream White Sauce

If you have leftovers or want to make the dish ahead of time, storing them properly is key to keeping them fresh. Allow the enchiladas to cool completely after baking. Then, transfer them to an airtight container. Place a layer of plastic wrap over the enchiladas before sealing the container to provide extra protection from freezer burn if you store them in the freezer.

In the refrigerator, your enchiladas will last for about 3-4 days. If you want to freeze them, they can be stored for up to 2-3 months. When you’re ready to enjoy the frozen enchiladas, thaw them overnight in the refrigerator, then reheat in the oven until warmed through.

tips to make Chicken Enchiladas with Sour Cream White Sauce

• Use Leftover Chicken: This recipe is an excellent way to use up leftovers from rotisserie chicken or any cooked chicken you have on hand. Just shred it up, and it’s ready to go!

• Adjust Spice Levels: If you prefer more heat, consider using a spicier green chili or adding some chopped jalapeños to the filling. You can also serve hot sauce on the side for those who like it fiery.

• Experiment with Cheese: While Monterey Jack is a great choice for its meltability, feel free to mix and match with other cheeses like cheddar or pepper jack for added flavor.

• Make it Vegetarian: To adapt this recipe for a vegetarian option, simply omit the chicken and load the tortillas with sautéed bell peppers, onions, and spinach. You can also add black beans for more protein.

variation

There are many variations you can try with this enchilada recipe. Here are a few:

• Different Proteins: Besides chicken, you can use shredded beef, pork, or even shrimp. Each protein will bring a different flavor profile to the dish.

• Add Veggies: Incorporate ingredients like diced bell peppers, corn, or spinach into the filling for added nutrition and flavor.

• Change the Sauce: Instead of a sour cream white sauce, you could use a red enchilada sauce for a bolder taste.

• Make it Spicy: For those who love spice, add diced jalapeños or use spicy salsa in the filling or as a topping.

FAQs

Can I make Chicken Enchiladas with Sour Cream White Sauce ahead of time?

Yes, you can assemble the enchiladas and prepare the sauce in advance. Place everything in the baking dish, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. When you’re ready, simply bake as directed.

Can I use corn tortillas instead of flour tortillas?

Yes, you can substitute corn tortillas for flour tortillas if you prefer. Keep in mind that corn tortillas can be more fragile, so you might want to warm them up slightly in a skillet to make them less likely to tear when rolling.

What side dishes go well with Chicken Enchiladas?

Chicken Enchiladas pair wonderfully with refried beans, rice, guacamole, or a fresh salad. You can also serve a light Mexican corn salad or chips and salsa for a complete meal.

How do I reheat leftover Chicken Enchiladas?

To reheat, cover the enchiladas with aluminum foil and place them in a 350°F (177°C) oven for about 15-20 minutes until heated through. You can also microwave them, but be careful not to overdo it to avoid drying them out.

Can I freeze Chicken Enchiladas with Sour Cream White Sauce?

Absolutely! Be sure to cool the enchiladas completely before wrapping them tightly in plastic wrap and placing them in an airtight container. They can be frozen for 2-3 months. When you’re ready to eat, thaw overnight and reheat in the oven.

Chicken Enchiladas with Sour Cream White Sauce

Print Recipe

Comfort food classic with tender shredded chicken, gooey cheese, and a rich sour cream sauce.

• Author: lila-monroe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: None

Ingredients

Scale 1x2x3x

• 8–10 small flour tortillas
• 3 cups cooked chicken, shredded or chopped
• 3 cups Monterey Jack cheese, shredded (divided)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies (mild)
• 2–3 tablespoons green onions, sliced

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (177°C).
2. Prepare the Baking Dish: Spray a 9×13-inch baking dish with nonstick cooking spray.
3. Mix the Filling: In a small bowl, combine the shredded chicken and 1 cup of Monterey Jack cheese.
4. Fill the Tortillas: Spoon some of the chicken and cheese mixture onto the center of the tortilla and roll it tightly.
5. Make the White Sauce: In a skillet, melt unsalted butter over medium heat.
6. Add Chicken Broth: Whisk in the chicken broth and cook until thickened.
7. Incorporate Sour Cream and Chilies: Stir in the sour cream and the diced green chilies until smooth.
8. Top the Enchiladas: Pour the creamy sauce over the enchiladas in the baking dish.
9. Bake the Enchiladas: Bake for about 20-25 minutes or until heated through and bubbly.
10. Garnish and Serve: Top with sliced green onions before serving warm.

Notes

Great for family gatherings, and can be made ahead of time. Customize with your favorite toppings.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 80mg

Keywords: enchiladas, chicken, sour cream, cheese, Mexican