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Chicken Enchiladas with Sour Cream White Sauce Recipe

Chicken Enchiladas with Sour Cream White Sauce Recipe
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★★★★★

5 from 16 reviews

Delicious Chicken Enchiladas with a creamy sour cream white sauce, filled with tender shredded chicken and melted Monterey Jack cheese, baked to golden perfection and topped with fresh tomatoes and cilantro for a flavorful Mexican-inspired meal.

Ingredients

Scale

Filling

  • 2 cups shredded cooked chicken
  • 4 oz shredded Monterey Jack cheese (half of 2 cups)
  • 2 oz diced green chiles (half of 4 oz can)

Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 2 oz diced green chiles (remaining half of 4 oz can)

Assembly & Topping

  • 8 flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese (remaining 1 1/2 cups of the original 2 cups)
  • 1/2 cup diced tomatoes (optional for topping)
  • 1/4 cup chopped fresh cilantro (optional for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the enchiladas.
  2. Prepare Filling: In a bowl, mix the shredded cooked chicken with half of the shredded Monterey Jack cheese and half of the diced green chiles until well combined.
  3. Make Sauce Base: Melt the butter in a medium saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to form a roux.
  4. Add Broth: Slowly whisk in the chicken broth, bringing the mixture to a simmer. Continue stirring until the sauce thickens, about 3 to 5 minutes.
  5. Incorporate Sour Cream and Chiles: Remove the sauce from heat and stir in the sour cream and the remaining diced green chiles until the sauce is smooth and creamy.
  6. Assemble Enchiladas: Spoon the chicken filling onto each flour tortilla, roll them up tightly, and place them seam-side down in a greased baking dish.
  7. Pour Sauce: Evenly pour the sour cream white sauce over the rolled enchiladas, ensuring all are covered well.
  8. Add Cheese: Sprinkle the remaining shredded Monterey Jack cheese on top of the sauced enchiladas to create a cheesy crust.
  9. Bake: Bake the enchiladas uncovered in the preheated oven for 20 to 25 minutes, until the sauce is bubbly and the cheese turns golden brown.
  10. Garnish and Serve: Remove from oven and let rest for 5 minutes. Garnish with optional diced tomatoes and chopped fresh cilantro before serving for added freshness and color.

Notes

  • For extra spice, add diced jalapeños or a pinch of cayenne pepper to the filling.
  • Flour tortillas can be substituted with corn tortillas for a gluten-free option.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
  • Use shredded rotisserie chicken to save time on preparation.
  • To make ahead, assemble enchiladas and refrigerate before baking.

Nutrition

Keywords: Chicken Enchiladas, Sour Cream Sauce, Mexican Recipe, Baked Enchiladas, Monterey Jack Cheese

Find it online: https://trendytasterecipes.com/chicken-enchiladas-with-sour-cream-white-sauce-recipe/