CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE Recipe

If you’re looking for a dish that’s rich, comforting, and packs plenty of flavor, look no further than CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE. This recipe wraps juicy shredded chicken and melty cheese in soft flour tortillas, then bathes the whole thing in a creamy, tangy white sauce that’s spiked with green chilies. Every bite is pure satisfaction, making it a weeknight staple and a dinner party favorite alike.

Ingredients You’ll Need

What makes these enchiladas so irresistible is how a handful of familiar ingredients comes together in the most delicious way. Each component adds something special, from the tenderness of the chicken to the subtle heat from the chilies to that luscious, cheesy sauce blanketing everything.

• Cooked, shredded chicken: Rotisserie chicken makes this step a breeze and adds depth of flavor.
• Flour tortillas: Soft and pliable, perfect for rolling and soaking up all that delicious sauce.
• Monterey Jack cheese: Melts beautifully and delivers the dreamiest creamy texture.
• Butter: The base of your roux for a silky white sauce.
• All-purpose flour: Thickens the sauce for that signature creamy consistency.
• Chicken broth: Infuses the sauce with seasoned depth and keeps it from being too heavy.
• Sour cream: The star ingredient providing tang and creaminess.
• Diced green chilies: A mild kick of heat and loads of flavor.
• Garlic powder: Rounds out the savory notes in both the filling and the sauce.
• Onion powder: Adds a subtle, sweet onion flavor without the effort of chopping.
• Cumin: That little earthy something that makes Mexican-inspired dishes so warm and inviting.
• Salt: Essential for boosting all the other flavors in the dish.
• Black pepper: Brings gentle heat and sharpness to balance the creamy sauce.
• Fresh cilantro for garnish (optional): A fragrant, green pop to finish things off beautifully.

How to Make CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE

Step 1: Combine Chicken and Cheese

Start by mixing your shredded chicken with half of the shredded Monterey Jack cheese in a large bowl. This ensures that every bite of your enchiladas is melt-in-your-mouth creamy, with juicy chicken tucked inside. Feel free to use rotisserie chicken here — it’s a total time-saver and delivers heaps of flavor.

Step 2: Season the Filling

Sprinkle the chicken mixture with garlic powder, onion powder, cumin, salt, and black pepper. These pantry spices blend together quickly and evenly, making the filling savory, fragrant, and totally irresistible inside those tortillas.

Step 3: Fill and Roll the Tortillas

Lay each flour tortilla flat, spoon a generous scoop (about 1/4 cup) of the chicken mixture into the center, then roll it up tightly. Place each rolled tortilla seam-side down in a greased baking dish, arranging them snugly so they keep their shape and soak up the sauce later.

Step 4: Repeat the Process

Continue filling and rolling until all the tortillas are used up and nestled side by side in your dish. This part is a little assembly line in your own kitchen — and honestly, it’s kind of fun!

Step 5: Prepare the Sour Cream White Sauce

Melt butter in a medium saucepan, then whisk in the flour to create a roux. After a minute of stirring (let it cook just until it loses its raw taste), slowly pour in the chicken broth. Whisk constantly so your sauce stays glossy and lump-free. Cook until the sauce thickens and coats the back of a spoon.

Step 6: Add Sour Cream and Chilies

Once your sauce has thickened, remove the pan from the heat and stir in the sour cream and diced green chilies. The sour cream mellows the heat from the chilies and creates a dreamy, velvety texture. Give it a quick taste and adjust the salt or pepper if you like.

Step 7: Assemble and Bake

Pour the entire pan of sour cream white sauce over the rolled enchiladas. Use a spatula or the back of a spoon to make sure every corner is covered — you want that sauce soaking into every tortilla. Sprinkle on the remaining Monterey Jack cheese, then bake uncovered at 350°F until everything is bubbling and perfectly golden.

Step 8: Garnish and Serve

When your CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE emerge from the oven, sprinkle them with freshly chopped cilantro for a burst of color and flavor. This final touch makes the whole dish pop and brings all those creamy flavors to life.

How to Serve CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE

Garnishes

Fresh cilantro is a classic, but you can also top your enchiladas with sliced green onions, diced tomatoes, or even a dollop of extra sour cream. If you like things spicy, a few sliced jalapeños or a sprinkle of chopped pickled onions will keep your taste buds dancing.

Side Dishes

CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE pair beautifully with classic sides like Mexican rice, refried or black beans, and a crisp, refreshing coleslaw. Try serving with a side of guacamole, pico de gallo, or even some seasoned corn elote style to round out the meal.

Creative Ways to Present

If you’re serving a crowd, bake your enchiladas in a cast iron skillet for a rustic look. For a weeknight dinner, serve each person two enchiladas over a bed of shredded iceberg lettuce and add a wedge of lime for a zesty finish. Or, make them mini by using street taco-sized tortillas and serve as party finger food with toothpicks!

Make Ahead and Storage

Storing Leftovers

Leftover CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE keep wonderfully in an airtight container in the refrigerator for up to three days. The sauce may thicken a bit, but the flavors meld and get even better as they sit.

Freezing

If you want to prep ahead, you can assemble the enchiladas fully (without baking), wrap tightly, and freeze for up to three months. Wait until you’re ready to bake before adding the final layer of cheese so it stays melty and soft.

Reheating

To reheat, cover the dish with foil and bake in a 325°F oven until hot all the way through, about 20-25 minutes. Individual portions can be microwaved in a pinch, but the oven keeps the texture best and helps the cheese re-melt to gooey perfection.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! While flour tortillas are luxuriously soft and soak up the white sauce, corn tortillas offer a slightly different flavor and a more toothsome bite. Warm and soften them first to make filling and rolling easier.

What type of chicken works best?

Rotisserie chicken provides ease and lots of flavor, but any cooked, shredded chicken works great. Leftover grilled, roasted, or poached chicken all shine in this dish, making it versatile for using up what you have.

How spicy is the dish?

CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE are mild, thanks to the sour cream and Monterey Jack cheese. Diced green chilies add a gentle, subtle warmth rather than heat, making the dish family-friendly — but you can crank up the heat with extra chilies or hot sauce if you like!

Can I make this dish ahead of time?

Yes! Assemble the enchiladas and sauce up to a day in advance and refrigerate. When you’re ready to bake, simply add the final layer of cheese and pop them in the oven. Perfect for busy nights or entertaining guests.

What can I use instead of Monterey Jack cheese?

If you can’t find Monterey Jack, try mozzarella for meltiness or a mild cheddar for a bit more sharpness. Just be sure whatever cheese you use is good at melting to achieve that signature creamy texture.

Final Thoughts

When you’re craving something creamy, cheesy, and downright comforting, CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE are guaranteed to hit the spot. Make a tray for your next family dinner or share with friends — everyone will want seconds! Give them a try, and don’t be surprised if they become a regular favorite in your kitchen.

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