If you’re craving a comforting, flavorful Mexican-inspired meal that feels like a warm hug on a plate, then you’re in for a treat with the Chicken Enchiladas with Sour Cream White Sauce Recipe. This dish takes tender, shredded chicken wrapped in soft flour tortillas, smothered in a luscious sour cream white sauce that’s both creamy and tangy, then baked to bubbly perfection with gooey Monterey Jack cheese on top. It’s a crowd-pleaser that marries ease with elegant flavors, perfect for cozy family dinners or impressing friends without fuss.
Ingredients You’ll Need
Gathering these straightforward but essential ingredients means you’re halfway to a scrumptious meal. Each component plays a crucial role — from the tender chicken and melty cheese to the silky sour cream sauce that ties it all together with a touch of spice and creaminess.
- Flour tortillas (8-inch): These soft wraps hold the chicken filling beautifully without falling apart.
- Cooked, shredded chicken: Provides the hearty protein base, making every bite satisfying.
- Monterey Jack cheese: Adds a mild, creamy melt that complements the sauce perfectly.
- Butter: Creates the rich foundation for the white sauce’s roux.
- All-purpose flour: Thickens the sauce for that perfect creamy texture.
- Chicken broth: Brings depth and subtle savory flavor to the sauce.
- Sour cream: The star of the white sauce, giving it tangy creaminess and smoothness.
- Diced green chilies: Adds a gentle kick and a hint of zest without overpowering the dish.
- Salt and pepper: Essential seasonings that balance and enhance all flavors.
- Fresh cilantro or green onions: Optional garnish that brings fresh color and brightness to the final presentation.
How to Make Chicken Enchiladas with Sour Cream White Sauce Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). While it warms up, grease a 9×13 inch baking dish using cooking spray or butter. This simple prep prevents sticking and ensures your enchiladas will come out clean and intact.
Step 2: Assemble the Enchiladas
Evenly distribute the cooked shredded chicken across each tortilla, then sprinkle a generous amount of shredded Monterey Jack cheese on top. Roll each tortilla tightly and place them seam-side down in the greased baking dish. This step keeps the filling secure and ready to soak up that luscious sauce.
Step 3: Make the Sour Cream White Sauce
In a medium saucepan over medium heat, melt the butter and stir in the flour to create a roux. Keep stirring for about 1 minute until bubbly to cook out the raw flour taste. Slowly whisk in the chicken broth, blending it until smooth. Continue stirring until the sauce thickens and simmers gently.
Step 4: Finish the Sauce
Remove the saucepan from heat and let the sauce cool for roughly three minutes. Next, stir in the sour cream and diced green chilies until fully combined. Avoid boiling once the sour cream is added to keep the sauce silky and prevent curdling.
Step 5: Coat and Bake
Pour your creamy sauce evenly over the rolled enchiladas in the baking dish, making sure every inch is covered. Sprinkle the remaining Monterey Jack cheese on top for that golden, bubbly finish. Bake in the preheated oven for 20 to 25 minutes until the sauce is bubbling and the cheese turns beautifully golden.
Step 6: Rest and Garnish
After baking, allow the enchiladas to cool slightly — this helps the sauce to set and makes serving easier. Finish with a sprinkle of fresh chopped cilantro or green onions for a pop of color and fresh flavor.
How to Serve Chicken Enchiladas with Sour Cream White Sauce Recipe
Garnishes
Adding fresh cilantro or sliced green onions on top brings a brightness that beautifully contrasts the creamy saucy richness. You can also add a dollop of sour cream or a squeeze of fresh lime to elevate the flavors even more.
Side Dishes
Serve these enchiladas with simple sides like Mexican rice, refried beans, or a crisp green salad. The balance of creamy, cheesy, and zesty elements pairs perfectly with fresh or lightly spiced accompaniments.
Creative Ways to Present
If you want to get a bit fancy, serve the enchiladas on rustic wooden boards or colorful plates for a festive touch. Layering with avocado slices or a sprinkle of toasted pumpkin seeds can also add texture and make your presentation pop.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas with Sour Cream White Sauce Recipe store wonderfully in an airtight container in the refrigerator for up to three days. The flavors deepen after resting, making it just as enjoyable, if not more, the next day.
Freezing
If you want to save enchiladas for longer, wrap the baking dish tightly with foil and plastic wrap, then freeze for up to one month. Freeze before baking for best texture retention, and thaw overnight in the refrigerator before cooking.
Reheating
Reheat leftovers covered in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave portions for a quick and easy meal, just be sure to cover to keep moisture in.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas offer a different texture and a slightly more authentic Mexican flavor. Just be sure to warm them first so they roll easily without cracking.
Is there a way to make this recipe vegetarian?
Yes! Simply substitute the shredded chicken with sautéed vegetables like mushrooms, zucchini, and bell peppers or use beans as a protein source for a delicious vegetarian twist.
How spicy is the dish?
The diced green chilies add a mild, pleasant heat that most people find approachable. If you prefer it spicier, feel free to add more chilies or a dash of hot sauce in the sauce.
Can I prepare the sauce in advance?
Yes, you can make the sour cream white sauce ahead and refrigerate it. Gently reheat it on the stove before pouring over the enchiladas to maintain that silky smooth texture.
What type of cheese works best for this recipe?
Monterey Jack is perfect thanks to its mild flavor and excellent melting qualities, but you can also mix in some mild cheddar or a Mexican blend if you want a bit more complexity.
Final Thoughts
The Chicken Enchiladas with Sour Cream White Sauce Recipe is an absolute joy to make and savor. It’s a perfect recipe to keep in your culinary repertoire when you want something both comforting and special without complicated steps. Give it a try and watch it become a beloved favorite at your table!
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Chicken Enchiladas with Sour Cream White Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Chicken Enchiladas with Sour Cream White Sauce combine tender shredded chicken and melted Monterey Jack cheese wrapped in soft flour tortillas, baked in a creamy, tangy sauce made with sour cream, chicken broth, and diced green chilies. This comforting Mexican-inspired casserole is perfect for a family dinner or casual gathering and garnished with fresh cilantro or green onions for a burst of freshness.
Ingredients
Enchiladas
- 8 soft flour tortillas (8-inch)
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
Sour Cream White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces) diced green chilies
- Salt and pepper, to taste
Garnish (optional)
- Fresh cilantro or green onions
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas later.
- Prepare baking dish: Grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
- Assemble enchiladas: Evenly distribute the shredded chicken onto each tortilla, sprinkle with Monterey Jack cheese, then roll tightly and place seam-side down in the prepared baking dish.
- Make the roux: In a medium saucepan over medium heat, melt the butter. Add the all-purpose flour and stir continuously for about 1 minute until the mixture is bubbling and lightly golden.
- Add chicken broth: Gradually whisk in the chicken broth until smooth. Continue stirring until the sauce thickens and starts to gently simmer.
- Incorporate sour cream and chilies: Remove the saucepan from heat and let it cool for about 3 minutes. Stir in the sour cream and diced green chilies, mixing until combined. Avoid boiling at this stage to prevent curdling.
- Pour sauce over enchiladas: Evenly spread the sour cream white sauce over the rolled tortillas in the baking dish.
- Add remaining cheese: Sprinkle the remaining shredded Monterey Jack cheese over the sauce-covered enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, until the sauce is bubbly and the cheese on top is golden.
- Garnish and serve: Allow the enchiladas to cool slightly before serving. Garnish with freshly chopped cilantro or green onions if desired.
Notes
- Use cooked, shredded chicken for convenience or prepare your own by poaching chicken breasts.
- Ensure the sauce does not boil after adding sour cream to avoid curdling and maintain a smooth texture.
- For a spicier twist, add jalapeños or hot sauce to the sauce mixture.
- Flour tortillas work best for soft enchiladas; corn tortillas may break during rolling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
