Description
These Chicken Enchiladas with Sour Cream White Sauce are a comforting Mexican-inspired dish featuring tender shredded chicken wrapped in flour tortillas, smothered with a creamy, tangy sour cream sauce, and topped with melted Monterey Jack and cheddar cheese. Baked to perfection, this recipe offers a delightful blend of flavors and textures that’s perfect for family dinners or entertaining guests.
Ingredients
Scale
Chicken and Filling
- 3-4 boneless, skinless chicken breasts
- 8 flour tortillas
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
Sour Cream White Sauce
- 1 cup sour cream (full-fat)
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles (optional)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1 tsp garlic powder
Other
- 2 tsp olive oil
- Cooking spray (for greasing the baking dish)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking.
- Cook Chicken: In a skillet over medium heat, heat 2 tsp olive oil. Season the chicken breasts with salt and pepper. Cook them until golden brown on each side, about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat, let cool slightly, then shred the chicken using two forks.
- Prepare Sour Cream Sauce: In a saucepan over medium heat, melt 2 tbsp unsalted butter until bubbly. Stir in 2 tbsp all-purpose flour and cook until smooth. Gradually whisk in 1 cup low-sodium chicken broth and 1 cup sour cream until fully combined. Add salt, pepper, and 1 tsp garlic powder to taste. Simmer the sauce for about 5 minutes until it thickens slightly. Stir in the diced green chiles if using.
- Assemble Enchiladas: Spread a thin layer of the sour cream sauce on the bottom of the prepared baking dish. Fill each flour tortilla with a generous amount of shredded chicken and shredded cheese. Roll each tortilla tightly and place seam-side down in the baking dish. Pour the remaining sour cream sauce evenly over the enchiladas, then sprinkle additional shredded cheese on top.
- Bake Enchiladas: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10 minutes until the cheese is bubbly and lightly golden. Remove from oven and let cool slightly before serving.
Notes
- Using a blend of Monterey Jack and cheddar cheese adds depth in flavor and smooth melting texture.
- If you prefer spicier enchiladas, consider adding diced jalapeños or substituting the green chiles with a hotter variety.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a lower-fat option, use reduced-fat sour cream and cheese.
- Make sure to not overfill the tortillas to avoid bursting during baking.
- Chicken can be cooked ahead of time and shredded to save prep time on the day of cooking.
