Chicken Enchiladas with Sour Cream White Sauce

If you’re craving a comforting and indulgent dish, Chicken Enchiladas with Sour Cream White Sauce is exactly what you need. This dish combines the richness of a creamy white sauce with tender, juicy shredded chicken wrapped in soft flour tortillas, all baked to golden perfection. The tangy, cheesy sour cream sauce takes these enchiladas to a whole new level, creating a luxurious dish that’s both satisfying and full of flavor.

What makes this recipe special is the velvety texture of the sour cream white sauce that coats the chicken, offering a delightful contrast to the gooey melted cheese. With a hint of spice from the green chilies and the savory depth from the chicken broth, every bite is a comforting experience. Whether you’re feeding a family or entertaining guests, these enchiladas will quickly become a favorite. They’re easy to prepare and guaranteed to be a crowd-pleaser.

Why You’ll Love This Recipe

1. Creamy and Flavorful Sauce

The sour cream white sauce is rich, tangy, and creamy, providing a delicious contrast to the tender chicken and soft tortillas.

2. Quick and Easy to Make

With simple ingredients and a straightforward cooking process, this recipe is both beginner-friendly and quick to prepare, perfect for a weeknight dinner.

3. Cheesy and Comforting

The melted Monterey Jack cheese adds gooey, cheesy goodness that everyone loves, creating the ultimate comfort food.

4. Customizable

You can easily adjust the spice level by adding more or less green chilies, or even adding other seasonings like cumin or chili powder for extra depth.

5. Great for Meal Prep

These enchiladas store well, making them perfect for meal prep. Make them in advance and enjoy them later in the week for an effortless dinner.

this RECIPE

Ingredients

• Cooked, shredded chicken
• Flour tortillas
• Shredded Monterey Jack cheese
• Butter
• All-purpose flour
• Chicken broth
• Sour cream
• Canned diced green chilies
• Salt and pepper to taste

Variations

• Spicy Enchiladas: Add extra jalapeños or a dash of hot sauce to the sour cream white sauce to kick up the heat.
• Vegetarian Option: Replace the chicken with sautéed vegetables such as bell peppers, onions, and zucchini for a vegetarian twist.
• Add Beans: Include a layer of black beans or pinto beans inside the tortillas for added texture and protein.
• Taco Seasoning: Add taco seasoning to the chicken for a burst of flavor and a spicier kick.
• Cheese Variety: Swap Monterey Jack cheese for cheddar, or use a blend of different cheeses for a unique flavor.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Step 2: Prepare the Sauce

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes to form a roux. Gradually whisk in the chicken broth, ensuring the mixture is smooth. Bring the sauce to a simmer, allowing it to thicken for 3-5 minutes. Once thickened, remove from heat and stir in the sour cream and diced green chilies. Season with salt and pepper to taste.

Step 3: Assemble the Enchiladas

Place a spoonful of shredded chicken and a generous amount of shredded Monterey Jack cheese in the center of each flour tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.

Step 4: Pour the Sauce

Pour the sour cream white sauce evenly over the top of the rolled enchiladas. Sprinkle the remaining shredded cheese over the sauce.

Step 5: Bake

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the tortillas are golden brown.

Step 6: Serve

Remove from the oven and allow the enchiladas to rest for a few minutes before serving. Garnish with chopped cilantro or green onions if desired.

Tips for Making the Recipe

• Shred the Chicken Yourself: For the best flavor and texture, shred your own chicken from a rotisserie chicken or poach chicken breasts instead of using pre-shredded chicken.
• Don’t Overfill the Tortillas: Be careful not to overstuff the tortillas, as it can make them harder to roll up.
• Use Warm Tortillas: Warm the tortillas before filling them to make them more pliable and easier to roll.
• Customize the Sauce: Add a squeeze of lime juice or a sprinkle of chili powder to the sauce to customize the flavor profile.
• Make it Extra Cheesy: For extra cheesy enchiladas, add some cheese between the layers of tortillas as well as on top.

How to Serve

Serve these Chicken Enchiladas with Sour Cream White Sauce with a side of Mexican rice, black beans, or a fresh salad for a complete meal. Top with sour cream, guacamole, and salsa for an extra burst of flavor. They also pair wonderfully with a chilled margarita or a refreshing iced tea.

Make Ahead and Storage

Storing Leftovers

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

Freezing

These enchiladas freeze wonderfully. To freeze, prepare the enchiladas up until baking, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to bake, let them thaw overnight in the fridge and bake as instructed.

Reheating

To reheat, simply microwave individual servings or bake the entire dish at 350°F (175°C) for 15-20 minutes until heated through.

FAQs

1. Can I use corn tortillas instead of flour?

Yes, you can substitute corn tortillas for flour tortillas, though they may be a bit more fragile. Be sure to warm them before rolling to prevent cracking.

2. Can I make this recipe without sour cream?

You can substitute the sour cream with Greek yogurt for a slightly tangy alternative or use heavy cream for a richer sauce.

3. Can I use store-bought enchilada sauce?

Yes, you can use store-bought enchilada sauce instead of the sour cream white sauce, but the flavor will be different. The homemade white sauce is creamier and milder.

4. How do I make these enchiladas spicier?

Add more diced green chilies or include some jalapeños in the filling or sauce. You could also add a bit of hot sauce to the sour cream mixture.

5. Can I use rotisserie chicken?

Yes, rotisserie chicken is a great time-saving option for this recipe and adds extra flavor.

6. How do I make this dish gluten-free?

To make the recipe gluten-free, use gluten-free flour tortillas and substitute the flour in the white sauce with a gluten-free flour blend.

7. Can I add vegetables to the enchiladas?

Yes, you can add sautéed onions, bell peppers, or even spinach to the chicken mixture for extra flavor and nutrition.

8. Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. Simply bake them when you’re ready to serve.

9. Can I use a different type of cheese?

Yes, Monterey Jack cheese can be substituted with cheddar, pepper jack, or a blend of cheeses, depending on your preference.

10. Can I make these enchiladas vegetarian?

Yes, replace the chicken with beans, roasted vegetables, or a combination of both for a vegetarian version.

Conclusion

Chicken Enchiladas with Sour Cream White Sauce are the ultimate comfort food. The creamy, tangy sauce and gooey melted cheese make for a dish that’s satisfying and indulgent, while the shredded chicken adds the perfect amount of protein and flavor. Whether you’re feeding a family or impressing guests, these enchiladas are sure to be a hit. Quick to prepare, customizable, and absolutely delicious, this recipe is one you’ll want to keep in your weeknight rotation.

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