If you are craving a comforting and flavorful Mexican-inspired dish, this Chicken Enchiladas with Sour Cream White Sauce Recipe will become your new favorite. Soft flour tortillas stuffed with tender shredded chicken and melty Monterey Jack cheese are nestled in a creamy, tangy white sauce made with sour cream and green chilies that adds just the right hint of spice. Baked until bubbly and golden on top, these enchiladas combine rich textures and fresh flavors that invite joyful sharing around the dinner table. Whether for a casual family meal or serving guests, this recipe is both impressive and surprisingly simple to pull together.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step toward creating that irresistible Chicken Enchiladas with Sour Cream White Sauce Recipe. Each element plays a vital role—from the tender chicken and creamy cheese to the silky sauce that brings everything together with luscious smoothness and a lively kick.
- Flour tortillas: Small and soft, perfect for rolling and encasing the savory filling without overpowering it.
- Cooked shredded chicken: Rotisserie chicken works beautifully for convenience and flavor, providing moist and tender meat.
- Monterey Jack cheese: Mild, creamy, and melts wonderfully, offering both gooey texture inside and a golden crust on top.
- Unsalted butter: The base for the roux, adding richness without excess saltiness so you can control seasoning better.
- All-purpose flour: Used to thicken the sauce, creating that velvety consistency that clings perfectly to every enchilada.
- Chicken broth: Adds savory depth to the sauce, enhancing the chicken flavor in every bite.
- Sour cream: The star ingredient in the white sauce, lending tanginess and creaminess that balance the mild cheese well.
- Diced green chilies: Adds a gentle zipped heat and subtle smoky freshness without overwhelming the dish.
- Salt and freshly ground black pepper: To taste, bringing all the flavors into harmonious balance.
- Fresh cilantro or sliced green onions (optional): Bright garnishes that provide herbal freshness and a pop of color when serving.
How to Make Chicken Enchiladas with Sour Cream White Sauce Recipe
Step 1: Prepare the Baking Dish and Chicken Filling
Start by heating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. In a medium bowl, mix the shredded chicken with one cup of the Monterey Jack cheese. This blend creates a rich, cheesy filling that ensures every bite is delightfully moist and flavorful.
Step 2: Assemble the Enchiladas
Place a generous spoonful of the chicken and cheese mixture onto each flour tortilla. Roll each one tightly and arrange them seam-side down in the prepared baking dish. This careful placement keeps the filling intact during baking and creates an inviting layered look once plated.
Step 3: Make the Sour Cream White Sauce
In a medium saucepan over medium heat, melt the butter and stir in the flour to make a roux. Cook it for about one minute to remove the raw flour taste, creating a smooth base for the sauce. Slowly whisk in the chicken broth to avoid lumps and cook until the sauce thickens to a creamy consistency. Remove from heat, then stir in the sour cream and diced green chilies. Season with salt and pepper to enhance the flavors.
Step 4: Pour the Sauce and Add Cheese
Pour the luscious white sauce evenly over the rolled enchiladas in the baking dish. This sauce not only moistens the tortillas but also infuses them with creamy tang and a touch of heat. Sprinkle the remaining two cups of shredded Monterey Jack cheese on top, which will melt beautifully and form a golden, bubbly crust upon baking.
Step 5: Bake to Perfection
Bake the enchiladas for 20 to 25 minutes until the cheese is melted and bubbling. For an irresistible golden finish, broil for an additional 2-3 minutes—just keep a close eye to prevent burning. This final step gives the dish that picture-perfect appearance and irresistible aroma that will have everyone at the table ready to dig in.
Step 6: Garnish and Serve
Once out of the oven, garnish with freshly chopped cilantro or sliced green onions if you like a fresh herbal note and a burst of green color. These subtle touches really brighten the dish just before serving, making every plate look as good as it tastes.
How to Serve Chicken Enchiladas with Sour Cream White Sauce Recipe
Garnishes
Adding a sprinkle of chopped fresh cilantro or thinly sliced green onions lifts the flavor profile with a fragrant, herbal brightness that cuts through the creamy richness of the sauce. A wedge of lime on the side can also add a lively citrus zing that pairs wonderfully if you’re feeling a touch adventurous.
Side Dishes
This hearty enchilada dish pairs beautifully with simple sides like a crisp garden salad dressed lightly with lime vinaigrette or classic Mexican rice to soak up any extra sauce. Refried beans or a fresh avocado salsa can bring added textures and flavors that round out the meal perfectly.
Creative Ways to Present
To impress guests, try serving these enchiladas on colorful plates or rustic platters with a drizzle of extra sour cream sauce or a dollop of guacamole on the side. Layering the enchiladas with fresh toppings such as diced tomatoes, sliced jalapeños, or even a handful of crunchy tortilla strips makes each bite exciting and visually inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas with Sour Cream White Sauce Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day meal just as delicious, if not better.
Freezing
To freeze, bake the enchiladas without the final broil step and let them cool completely. Wrap the dish tightly in foil or transfer to a freezer-safe container. They can be frozen for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before reheating.
Reheating
Reheat refrigerated or thawed enchiladas in a preheated oven at 350°F (175°C) until warmed through and bubbly — about 15-20 minutes. You can add a few minutes under the broiler to refresh the melted cheese topping’s perfectly golden and slightly crisp texture.
FAQs
Can I use corn tortillas instead of flour tortillas in this recipe?
Absolutely! Corn tortillas can be used if you prefer their flavor and texture. Just warm them slightly before filling to make them pliable and prevent cracking when rolling.
Is it possible to make this recipe vegetarian?
Yes. Swap the chicken for sautéed vegetables like bell peppers, mushrooms, and zucchini, or use beans for protein. Just adjust the seasonings accordingly to maintain flavor balance.
How spicy is the sauce with the diced green chilies?
The diced green chilies provide a mild heat that adds depth without overwhelming the dish. If you want more spice, add a pinch of cayenne pepper or use spicier chilies.
Can I prepare the enchiladas entirely ahead of time and bake later?
You can assemble the enchiladas and make the sauce in advance, then cover and refrigerate for up to 24 hours before baking. This makes dinner prep quick and stress-free.
What type of cheese works best in this Chicken Enchiladas with Sour Cream White Sauce Recipe?
Monterey Jack is ideal because it melts smoothly and has a mild flavor that complements the sauce. You can substitute with mild cheddar or a Mexican blend if needed.
Final Thoughts
Now that you have this fantastic Chicken Enchiladas with Sour Cream White Sauce Recipe in your cooking arsenal, I encourage you to make it soon and share the joy it brings. It’s a true crowd-pleaser with comforting flavors and textures that feel like a warm hug on a plate. Plus, it’s easy enough to whip up on any weeknight but special enough to impress family and friends. Enjoy every creamy, cheesy bite!
Print
Chicken Enchiladas with Sour Cream White Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Delicious and creamy chicken enchiladas baked to perfection with a rich sour cream white sauce and Monterey Jack cheese, perfect for a comforting family dinner.
Ingredients
Enchiladas
- 8–10 small flour tortillas
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 cup shredded Monterey Jack cheese
Sour Cream White Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
- Salt and freshly ground black pepper, to taste
For Topping and Garnish
- 2 cups shredded Monterey Jack cheese
- Chopped fresh cilantro or sliced green onions (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Prepare Filling: In a bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese, mixing well for a cheesy filling.
- Assemble Enchiladas: Place a generous amount of the chicken and cheese mixture onto each tortilla. Roll up tightly and arrange seam-side down in the prepared baking dish to keep them intact during baking.
- Make Roux: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour to form a roux and cook for 1 minute to eliminate raw flour taste.
- Prepare Sauce: Gradually whisk in the chicken broth until the mixture thickens and becomes smooth. Remove from heat and stir in sour cream and diced green chilies. Season with salt and freshly ground black pepper to taste.
- Add Sauce and Cheese: Pour the sour cream white sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 2 cups of shredded Monterey Jack cheese on top for a cheesy crust.
- Bake: Bake the enchiladas in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and the sauce is hot. For a golden top, broil for an additional 2-3 minutes, watching carefully to avoid burning.
- Garnish and Serve: Garnish the enchiladas with chopped fresh cilantro or sliced green onions if desired. Serve hot and enjoy!
Notes
- You can use rotisserie chicken for convenience and extra flavor.
- If you prefer a spicier sauce, add a pinch of cayenne pepper or use spicy diced green chilies.
- For a lighter option, substitute sour cream with Greek yogurt.
- Make sure to roll tortillas tightly to prevent them from unrolling while baking.
- Broiling time is short, so watch closely to achieve a perfectly golden cheese topping without burning.
