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Chicken Enchiladas with Sour Cream White Sauce Recipe

Chicken Enchiladas with Sour Cream White Sauce Recipe
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★★★★★

4.8 from 7 reviews

Delicious Chicken Enchiladas with a creamy sour cream white sauce, filled with shredded chicken, green chiles, and melted Monterey Jack cheese. Perfectly baked until bubbly and golden, garnished with fresh tomatoes and cilantro for a flavorful Mexican-inspired dinner.

Ingredients

Scale

Filling

  • 2 cups shredded cooked chicken
  • 1/2 cup shredded Monterey Jack cheese
  • 2 oz diced green chiles (half of a 4 oz can)

Tortillas

  • 8 flour tortillas

Sour Cream White 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 the 4 oz can)

Toppings (optional)

  • 1/2 cup diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 cups shredded Monterey Jack cheese (remaining 1 1/2 cups from total 2 cups)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the enchiladas evenly.
  2. Prepare Filling: In a mixing 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 distribute the ingredients evenly.
  3. Make White Sauce: In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook the mixture for 1-2 minutes, allowing the flour to lightly brown and form a roux.
  4. Add Broth: Gradually whisk in the chicken broth, stirring constantly until the sauce simmers and thickens to a creamy consistency.
  5. Finish Sauce: Remove the sauce from heat, then stir in the sour cream and the remaining diced green chiles. Mix until the sauce is smooth and well combined.
  6. Assemble Enchiladas: Spoon an even amount of the chicken filling onto each flour tortilla. Roll each tortilla tightly and place them seam-side down in a greased baking dish to prevent unraveling.
  7. Top with Sauce and Cheese: Pour the prepared sour cream sauce evenly over the rolled enchiladas, then sprinkle the remaining shredded Monterey Jack cheese on top to add richness and help seal the dish.
  8. Bake: Bake the enchiladas uncovered for 20-25 minutes, until the cheese on top is melted, bubbly, and golden brown.
  9. Garnish and Serve: Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with diced tomatoes and chopped fresh cilantro if desired before serving to add fresh flavor and color.

Notes

  • Use cooked chicken from a rotisserie or boiled chicken for convenience.
  • Flour tortillas work best as they are more pliable and less likely to crack when rolled.
  • For a spicier version, add additional diced green chiles or jalapeños.
  • Sour cream sauce can be substituted with a mild white cheese sauce for a different flavor profile.
  • To make ahead, assemble the enchiladas and refrigerate for up to 24 hours before baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Chicken Enchiladas, Sour Cream Sauce, Mexican Dinner, Baked Enchiladas, Monterey Jack Cheese

Find it online: https://tastybynova.com/chicken-enchiladas-with-sour-cream-white-sauce-recipe-2/