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
Scale
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.
