Chicken Enchiladas with Sour Cream White Sauce are a comforting and flavorful take on traditional enchiladas. With tender shredded chicken, melted cheese, and a creamy sour cream sauce, these enchiladas are sure to become a favorite for family dinners or gatherings. The white sauce adds a smooth, rich flavor that perfectly complements the spicy filling, making every bite absolutely irresistible.
Table of Contents
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 flour tortillas
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
- Chopped fresh cilantro, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Prepare the Filling: In a large bowl, combine the shredded chicken, 1/2 cup Monterey Jack cheese, and 1/2 cup cheddar cheese. Mix well to distribute the cheese evenly through the chicken.
- Assemble the Enchiladas: Lay out each tortilla and spoon about 1/4 cup of the chicken and cheese mixture onto the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- Make the White Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, until slightly golden and bubbly. Slowly whisk in the chicken broth until the mixture is smooth and begins to thicken, about 3-4 minutes.
- Add the Sour Cream and Chilies: Remove the saucepan from the heat and stir in the sour cream, diced green chilies, garlic powder, onion powder, cumin, salt, and black pepper. Mix until the sauce is creamy and well combined.
- Pour the Sauce: Pour the sour cream white sauce evenly over the enchiladas in the baking dish. Make sure all of the tortillas are covered to ensure they stay moist while baking.
- Add the Cheese: Sprinkle the remaining Monterey Jack cheese and cheddar cheese over the top of the enchiladas.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with chopped fresh cilantro, if desired, and serve the enchiladas warm. Enjoy them on their own or with rice, beans, or a fresh green salad.
Cooking Notes and Tips
- Chicken Options: Rotisserie chicken is a great time-saver for this recipe, but you can also use any leftover cooked chicken. Poached or grilled chicken breasts work well.
- Tortillas: Flour tortillas are used for this recipe, but you can also use corn tortillas if preferred. Be sure to warm the corn tortillas before rolling to prevent them from cracking.
- Spice Level: The green chilies add a mild spice. If you like it spicier, add chopped jalapeños or a pinch of cayenne pepper to the sauce.
Variations
- Add Veggies: For a more substantial filling, add sautéed bell peppers, onions, or spinach to the chicken mixture.
- Use Different Cheeses: Swap out the Monterey Jack or cheddar for pepper jack cheese for a little extra kick, or use mozzarella for a creamier texture.
- Make It Vegetarian: Replace the chicken with black beans and corn for a vegetarian version. The creamy white sauce pairs just as well with these ingredients.
Frequently Asked Questions (FAQs)
1. Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and pour the sauce over them up to 24 hours in advance. Cover and refrigerate until ready to bake. You may need to add an extra 5-10 minutes to the baking time if baking directly from the refrigerator.
2. Can I freeze Chicken Enchiladas with Sour Cream White Sauce?
Absolutely! Assemble the enchiladas, cover tightly, and freeze before baking. When ready to bake, thaw in the refrigerator overnight and bake as directed. You may need to increase the baking time slightly.
3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave.
4. What should I serve with these enchiladas?
Chicken Enchiladas with Sour Cream White Sauce pair wonderfully with Mexican rice, black beans, or a fresh salad. You can also add some avocado slices or guacamole for extra flavor.
Chicken Enchiladas with Sour Cream White Sauce are a creamy, comforting dish that’s perfect for any night of the week. The rich and flavorful sauce, combined with tender chicken and melty cheese, makes this dish an instant family favorite. Whether you’re making it for a weeknight meal or a gathering with friends, these enchiladas are sure to impress. Give them a try, and enjoy the delightful blend of creamy, cheesy goodness in every bite!
