Chicken Enchiladas with Sour Cream White Sauce Recipe

If you’re searching for a comforting, crowd-pleasing meal that dazzles with creamy, savory goodness, these Chicken Enchiladas with Sour Cream White Sauce are an absolute knockout. Imagine tender shredded chicken wrapped in soft flour tortillas, nestled under a luxuriously smooth, tangy white sauce that perfectly balances the cheeses and mild green chiles. Every bite is a delightful hug of flavors, textures, and warmth that feels like it was made just for cozy evenings or festive gatherings with friends. Get ready to fall in love with this recipe that brings a fresh twist to classic enchiladas with its rich, creamy sauce and irresistible melt-in-your-mouth appeal.

Ingredients You’ll Need

This recipe combines simple, wholesome ingredients that come together in a harmony of flavors and textures. Each component adds depth and charm, from the tender chicken and melted Monterey Jack cheese to the zingy green chiles and that signature sour cream white sauce that ties everything together.

• 2 cups shredded cooked chicken: The hearty base providing protein and a tender texture that absorbs all the delicious sauce.
• 8 flour tortillas: Soft and pliable wraps that hold the filling, perfect for rolling without breaking.
• 2 tablespoons butter: Adds richness and helps create the silky roux for the white sauce.
• 2 tablespoons all-purpose flour: The essential thickening agent for that velvety sauce consistency.
• 1 1/2 cups chicken broth: Deepens the flavor and thins the sauce to the perfect pourable texture.
• 1 cup sour cream: The star ingredient that gives the white sauce its creamy tang and smooth finish.
• 1 (4 oz) can diced green chiles: Adds just the right amount of mild heat and vibrant color.
• 2 cups shredded Monterey Jack cheese: Melts gorgeously, binding the filling and topping into a gooey, cheesy dream.
• 1/2 cup diced tomatoes (optional for topping): Freshness and a pop of color to brighten the final presentation.
• 1/4 cup chopped fresh cilantro (optional for topping): Earthy herbaceous notes that elevate each bite.

How to Make Chicken Enchiladas with Sour Cream White Sauce

Step 1: Prepare the Filling

Start by mixing the shredded cooked chicken with half of the shredded Monterey Jack cheese and half of the diced green chiles in a bowl. This combination ensures each enchilada is packed with flavor and a cheesy, slightly spicy bite inside. It’s the perfect balance that makes every mouthful satisfying.

Step 2: Make the Sour Cream White Sauce

In a saucepan over medium heat, melt the butter and whisk in the all-purpose flour. Cook this mixture for about 1 to 2 minutes to remove any raw flour taste and create a smooth roux, which is the foundation for the sauce. Gradually whisk in the chicken broth and bring it to a gentle simmer until the mixture thickens into a luscious, creamy base. Remove from heat and stir in the sour cream along with the remaining diced green chiles to infuse the sauce with its signature tangy, mildly spicy character. The key here is to mix until ultra-smooth – this sauce is what sets these enchiladas apart.

Step 3: Assemble the Enchiladas

Lay out each flour tortilla and spoon a generous amount of the chicken mixture onto the center. Roll them up tightly and place each seam-side down in a greased baking dish to keep them intact while baking. This careful assembly guarantees that your enchiladas hold their shape and the filling stays beautifully nestled inside.

Step 4: Add Sauce and Cheese

Pour the creamy sour cream white sauce evenly over the rolled enchiladas, letting it seep into every crevice and envelop them in silky goodness. Sprinkle the remaining shredded Monterey Jack cheese on top to create a golden, bubbling cheesy crust once baked. This final touch not only adds flavor but creates an irresistible contrast of textures.

Step 5: Bake to Perfection

Bake the enchiladas uncovered at 375°F (190°C) for about 20 to 25 minutes until the sauce is bubbly and the cheese turns an inviting golden color. This baking time melds all the flavors while heating everything through evenly. Once out of the oven, let them rest for 5 minutes to set before serving – this rest makes slicing and plating a breeze.

How to Serve Chicken Enchiladas with Sour Cream White Sauce

Garnishes

For a fresh contrast, top your warm chicken enchiladas with diced tomatoes and a sprinkle of chopped fresh cilantro. These add a burst of color and brightness that lifts the creamy richness of the dish. A dollop of extra sour cream on the side also never hurts and enhances the tangy sauce flavor even more.

Side Dishes

Pair your enchiladas with simple sides like Mexican rice or a crisp green salad to balance the creamy, cheesy heft. Black beans or refried beans make excellent hearty accompaniments that complement the flavors without overshadowing them.

Creative Ways to Present

If you’re serving guests, consider plating each enchilada with a drizzle of extra white sauce and an artistic sprinkle of cilantro leaves and tomatoes on top. You can also place a small wedge of lime on the side to add a squeeze of fresh citrus, enhancing the flavors with light acidity. Serving in rustic cast iron skillets straight from the oven adds cozy charm and retains heat beautifully.

Make Ahead and Storage

Storing Leftovers

Chicken Enchiladas with Sour Cream White Sauce store wonderfully in the refrigerator, making them a fantastic option for meal prep. Simply cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days. The flavors meld even more over time, so leftovers taste fantastic the next day.

Freezing

To freeze, assemble the enchiladas but hold off on baking. Wrap the baking dish tightly in plastic wrap and aluminum foil or transfer to a freezer-safe container. Frozen enchiladas keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking according to directions.

Reheating

Reheat leftovers covered in the oven at 350°F (175°C) for 15-20 minutes until warmed through and bubbly. Microwaving works for quick fixes, but the oven preserves the sauce’s creamy texture and ensures even heating for that fresh-baked feel. Be sure to let them rest a couple of minutes after reheating before serving.

FAQs

Can I use corn tortillas instead of flour tortillas in this recipe?

Absolutely! Corn tortillas will give your enchiladas an authentic texture and flavor twist, though they can be more fragile when rolling. To prevent cracking, warm them briefly before assembling to make them pliable.

Is it possible to make this recipe vegetarian?

Yes! Swap the shredded chicken for roasted vegetables like zucchini, bell peppers, and mushrooms or use cooked black beans. The sour cream white sauce and cheese will still create a rich, satisfying dish without the meat.

Can I make the sour cream white sauce ahead of time?

Definitely. The sauce can be prepared a day ahead and refrigerated. When ready to use, warm it gently on the stove while stirring to bring back its creamy texture before assembling the enchiladas.

What cheese can I substitute for Monterey Jack?

Monterey Jack melts beautifully and has a mild flavor, but you can use mozzarella or mild white cheddar as alternatives. Avoid cheeses that are too sharp or dry, as they might overpower or change the dish’s creamy balance.

How spicy are the enchiladas with the green chiles?

This recipe uses mild diced green chiles, which add subtle heat and great flavor without overwhelming spice. If you prefer spicier food, feel free to add some chopped jalapeños or a pinch of cayenne pepper to the filling or sauce.

Final Thoughts

Chicken Enchiladas with Sour Cream White Sauce are truly a heartwarming meal that brings together cozy, creamy, and vibrant flavors in every bite. This recipe is perfect for anyone looking to impress with a comforting yet unique twist on a classic favorite. Don’t hesitate to give it a try—you’ll quickly see why it earns a cherished spot in weeknight dinners and special occasions alike!

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