Description
These Chicken Enchiladas with Sour Cream White Sauce are a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken wrapped in flour tortillas, smothered in a creamy sour cream and chicken broth sauce, then baked to perfection with a cheesy topping. Perfect for a hearty family dinner, this recipe combines simple ingredients to create a rich and satisfying meal in just 45 minutes.
Ingredients
Scale
Chicken and Filling
- 3-4 boneless, skinless chicken breasts
- 8 flour tortillas
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
Sour Cream White Sauce
- 1 cup sour cream (full-fat)
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles (optional)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1 tsp garlic powder
- 2 tsp olive oil (for cooking chicken)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking.
- Cook Chicken: Heat 2 teaspoons of olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder, then cook them in the skillet until golden brown and the internal temperature reaches 165°F (75°C), about 6-7 minutes per side. Remove and shred the chicken once cooked.
- Prepare Sauce: In a medium saucepan over medium heat, melt the butter until bubbly. Stir in the flour to create a smooth roux, then gradually whisk in the chicken broth and sour cream until combined. Add diced green chiles if using, then season with salt, pepper, and garlic powder. Simmer the sauce for about 5 minutes until it thickens slightly.
- Assemble Enchiladas: Spread a thin layer of the sauce on the bottom of the prepared baking dish. Place a portion of shredded chicken and some shredded cheese onto each tortilla, roll them up tightly, and arrange seam-side down in the dish. Pour the remaining sauce evenly over the enchiladas and sprinkle additional cheese on top.
- Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes until the sauce is bubbly and the cheese on top is melted and slightly golden.
Notes
- Use full-fat sour cream for a richer, creamier sauce.
- Optional diced green chiles add a subtle, spicy kick – adjust according to preference.
- You can substitute flour tortillas with corn tortillas for a gluten-sensitive option, but soften them before rolling to prevent cracking.
- The cheese blend of Monterey Jack and cheddar provides a perfect balance of meltiness and flavor.
- This dish can be prepared a day ahead and baked before serving for convenience.
