Description
This Chicken Enchiladas with Sour Cream White Sauce recipe offers a creamy and flavorful twist on traditional enchiladas. Tender shredded chicken is mixed with cheese and mild green chiles, all wrapped in warm flour tortillas, then baked under a luscious sour cream and chicken broth-based white sauce. Topped with melted Monterey Jack cheese and fresh garnishes, this dish is perfect for a family dinner or casual gathering, ready in just 45 minutes.
Ingredients
Filling
- 2 cups shredded cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 2 oz diced green chiles (half of a 4 oz can)
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 2 oz diced green chiles (remaining half of a 4 oz can)
Assembly & Topping
- 8 flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese (remaining cheese)
- 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, combine the shredded cooked chicken with 1/2 cup of shredded Monterey Jack cheese and half of the diced green chiles. Mix well to evenly distribute the ingredients.
- Make White Sauce Roux: Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes until it forms a smooth golden roux.
- Add Chicken Broth: Slowly whisk in 1 1/2 cups chicken broth, continuing to whisk until the sauce begins to simmer and thickens slightly.
- Incorporate Sour Cream and Chiles: Remove the saucepan from 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 into each flour tortilla evenly, then roll them up tightly. Place each rolled tortilla seam-side down in a greased baking dish to prevent unrolling during baking.
- Add Sauce: Pour the sour cream white sauce evenly over the arranged enchiladas, making sure all are covered for moisture and flavor.
- Top with Cheese: Sprinkle the remaining shredded Monterey Jack cheese over the top of the sauced enchiladas.
- Bake: Bake uncovered in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is melted and golden brown.
- Garnish and Serve: Remove the enchiladas from oven, garnish with optional diced tomatoes and chopped fresh cilantro. Allow to rest for 5 minutes before serving to set the filling and make serving easier.
Notes
- You can substitute corn tortillas for a gluten-free option if desired.
- Use mild or spicy diced green chiles according to your heat preference.
- The sour cream white sauce can be made ahead and reheated gently before assembling.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- For extra crispiness, broil the enchiladas for 2-3 minutes at the end of baking.
