If you’re craving a comforting and flavorful meal that feels like a warm hug on a plate, then you absolutely have to try this Chicken Enchiladas with Sour Cream White Sauce Recipe. The tender shredded chicken wrapped in soft tortillas, smothered in a luscious, tangy sour cream white sauce, and topped with gooey melted Monterey Jack cheese creates a perfect harmony of flavors and textures. This dish strikes the ideal balance between richness and freshness, making it a delightful choice for family dinners or casual get-togethers. Trust me, once you make these enchiladas, they’ll quickly become a beloved staple in your recipe collection.
Ingredients You’ll Need
These ingredients are simple, straightforward, and when combined, they bring the Chicken Enchiladas with Sour Cream White Sauce Recipe to life. Every component contributes a unique element — from the creaminess of sour cream to the mild heat of green chilies, and that cheesy finish that pulls it all together.
- 2 cups cooked, shredded chicken: Use rotisserie chicken for convenience and extra flavor.
- 8 flour tortillas: Flour tortillas work best here for their soft texture and ability to roll without cracking.
- 2 cups shredded Monterey Jack cheese, divided: This cheese melts beautifully, giving you that satisfyingly stretchy texture.
- 3 tablespoons butter: The base of the white sauce, it adds richness and depth.
- 3 tablespoons all-purpose flour: Creates the roux that thickens the sauce to perfection.
- 2 cups chicken broth: Adds savory flavor and helps achieve the right sauce consistency.
- 1 cup sour cream: Gives the sauce its signature tangy creaminess.
- 1 (4 oz) can diced green chilies: Adds a mild kick and subtle smokiness to the sauce.
- Salt and pepper to taste: Essential for seasoning and balancing the flavors.
How to Make Chicken Enchiladas with Sour Cream White Sauce Recipe
Step 1: Prepare the Sauce
Start by melting the butter in a medium saucepan over medium heat. This step is key because the butter forms the flavorful base of your sauce, ensuring it’s rich and smooth. Once melted, it’s time to create our roux, which thickens the sauce beautifully.
Step 2: Make the Roux
Stir the flour into the melted butter and cook for 1 to 2 minutes, stirring constantly. You’re looking for a golden color here, which means the raw flour taste has cooked out, laying the foundation for a silky sauce.
Step 3: Whisk in the Chicken Broth
Gradually add the chicken broth while whisking to avoid lumps. Keep stirring until the sauce thickens up nicely — this should take just a few minutes. This step is what transforms your roux into a luscious sauce ready to embrace the shredded chicken.
Step 4: Add the Final Sauce Ingredients
Lower the heat, then stir in the sour cream, diced green chilies, and season with salt and pepper. Cook for 2 to 3 minutes until everything is warmed through and perfectly blended. This sour cream white sauce is what makes these enchiladas stand out, offering tang and creaminess in every bite.
Step 5: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Before you begin rolling, spread a little of the sour cream white sauce on the bottom of your baking dish — this prevents sticking and adds flavor from the start.
Step 6: Fill and Roll the Tortillas
Lay out each flour tortilla and spoon a few generous spoonfuls of the shredded chicken into the center. Sprinkle some Monterey Jack cheese over the chicken for melty goodness inside. Roll the tortilla up tightly, then place it seam-side down in your baking dish. This keeps the enchiladas nice and neat during baking.
Step 7: Top with Sauce and Cheese
Pour the remaining sour cream white sauce evenly over the lined-up enchiladas, ensuring every bite will be smothered in that delicious sauce. Then sprinkle the rest of the Monterey Jack cheese on top. This final cheesy layer melts into a golden crown of goodness as the dish bakes.
Step 8: Bake to Perfection
Pop your dish into the oven and bake for 20 to 25 minutes. You’re aiming for bubbly, melted cheese and a slightly golden sauce that’s begging to be devoured. Once out of the oven, let it cool for a few minutes — patience here pays off with better, less messy slices.
How to Serve Chicken Enchiladas with Sour Cream White Sauce Recipe
Garnishes
Fresh garnishes take this dish up a notch. I love sprinkling chopped cilantro over the top for a pop of color and fresh brightness. A dollop of sour cream on the side adds a creamy cool contrast, while some sliced green onions or a squeeze of lime can add extra zing if you want to experiment.
Side Dishes
This recipe pairs wonderfully with simple side dishes that balance the richness. A crisp green salad with a tangy vinaigrette gives a refreshing crunch, while Mexican rice or black beans offer hearty, complementary flavors that round out the meal beautifully.
Creative Ways to Present
For a fun twist, try serving these enchiladas in individual ramekins or mini cast-iron skillets, perfect for dinner parties or casual family meals. You can also sprinkle some crushed tortilla chips on top after baking for a delightful crunch, or add sliced avocado and fresh pico de gallo on the side for bursts of fresh flavor and vibrant color.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Chicken Enchiladas with Sour Cream White Sauce Recipe keep really well in an airtight container in the fridge for up to 3 days. The flavors actually meld nicely overnight, so if you have time to wait, the next-day taste can be even better.
Freezing
If you want to save your leftovers longer, these enchiladas freeze wonderfully. Assemble the dish as usual but don’t bake it. Wrap tightly with foil and freeze for up to 2 months. When you’re ready to enjoy, bake from frozen, adding 15-20 minutes to the baking time for perfect results.
Reheating
To reheat, simply cover the dish with foil and warm in the oven at 350°F (175°C) for about 15-20 minutes. This helps maintain the sauce’s creamy texture and keeps the cheese from drying out. Alternatively, microwave individual portions, but watch out for uneven heating.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas provide a more traditional texture and flavor, but they can be a bit more delicate to roll. If you choose corn tortillas, warm them slightly before assembling to prevent cracking.
Is it possible to make this recipe vegetarian?
Yes! You can substitute the shredded chicken with sautéed vegetables like mushrooms, zucchini, and bell peppers or use beans for protein. Just keep the sour cream white sauce as the delicious topping.
What can I substitute for Monterey Jack cheese?
Great alternatives include mozzarella or a mild cheddar, both of which melt beautifully. For a spicier kick, pepper jack is also a fun option!
How spicy is the dish?
This recipe is mildly spicy thanks to the green chilies, but you can adjust the heat by adding more or less chilies, or serve with jalapeños on the side for those who love it hotter.
Can I prepare the sauce ahead of time?
Definitely! The sour cream white sauce can be made a day in advance and refrigerated. When ready to use, gently warm it on the stove while stirring to keep it smooth.
Final Thoughts
I truly hope you give this Chicken Enchiladas with Sour Cream White Sauce Recipe a try — it’s a cozy, crowd-pleasing dish that feels both special and comforting. Whether you’re cooking for family or friends, this recipe brings warmth, flavor, and smiles to the table. Once you taste that creamy sauce mingling with juicy chicken and melted cheese, you’ll understand why it’s such a favorite in my kitchen.
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Chicken Enchiladas with Sour Cream White Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings (4-6 servings depending on portion size)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Description
Delicious Chicken Enchiladas smothered in a creamy sour cream white sauce and topped with melted Monterey Jack cheese. These enchiladas are baked to perfection, offering a comforting meal that combines tender shredded chicken with a rich, tangy sauce and gooey cheese, perfect for family dinners or casual gatherings.
Ingredients
For the Enchiladas
- 2 cups cooked, shredded chicken
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
For the Sour Cream White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- Salt and pepper to taste
Instructions
- Prepare the Sauce: In a medium saucepan, melt the butter over medium heat.
- Create the Roux: Stir in the flour to form a roux and cook for 1-2 minutes, until it turns golden, which helps thicken the sauce.
- Add Broth: Gradually whisk in the chicken broth, stirring constantly, and cook until the sauce thickens and is smooth.
- Finish the Sauce: Stir in the sour cream, diced green chilies, and season with salt and pepper. Cook for another 2-3 minutes, then remove from heat to prevent curdling.
- Preheat the Oven: Set your oven to 350°F (175°C) to get ready for baking the enchiladas.
- Prepare Baking Dish: Spread a small amount of the sour cream white sauce on the bottom of a baking dish to prevent sticking.
- Fill Tortillas: Place several spoonfuls of shredded chicken and a sprinkle of Monterey Jack cheese in the center of each tortilla.
- Roll Enchiladas: Roll up the tortillas tightly to encase the filling, then place them seam-side down in the prepared baking dish.
- Top with Sauce: Pour the remaining sour cream white sauce evenly over the enchiladas, covering them completely.
- Add Cheese: Sprinkle the remaining Monterey Jack cheese over the top for a bubbly, golden finish.
- Bake: Bake in the preheated oven for 20-25 minutes until the cheese melts, bubbles, and the sauce slightly browns.
- Serve: Remove from oven, let cool slightly for a few minutes, and garnish with fresh cilantro or extra sour cream if desired. Serve warm.
Notes
- Use freshly shredded chicken for the best texture and flavor.
- Flour tortillas work best for rolling and baking, but corn tortillas can be substituted for a gluten-free option if desired.
- Monitor the sauce carefully while cooking to avoid curdling when adding sour cream.
- Garnish with fresh cilantro, green onions, or avocado slices for added freshness.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
