These Chicken Enchiladas with Sour Cream White Sauce are stuffed with tender chicken and ooey-gooey Monterey Jack cheese, tucked inside soft flour tortillas, then slathered with a creamy, tangy sour cream and green chili sauce. This hearty meal is great for weeknight suppers, family gatherings or whenever you just feel like tucking into a stunningly cheesy Mexican-inspired feast.Serve warm, topping with fresh herbs, diced tomato or slices of avocado, if you want a little more flavor and freshness. Take every sinful, cheesy mouthful!
Why You’ll Love This Recipe:
So Creamy: The sour cream-based white sauce stays rich and velvety, coating each enchilada with deliciousness.
Quick & Easy: This is a very simple weeknight dinner option since we’re using rotisserie chicken.
Crowd-Pleaser: Cheesy, comforting goodness in every bite, this one is great for family dinner or when you have friends over.
Optional: Top with fresh toppings such as cilantro, diced tomatoes, or avocado for added color and freshness.
Key Ingredients:
Every one of the ingredients in this recipe has a major role in developing the flavors and textures of the dish. Here’s what you need to do to get the most from your ingredients:
Soft Flour Tortillas: Flour tortillas have a softer texture that pairs well with the creamy filling. If you like a little more structure, you can use small corn tortillas, though be sure to warm them first so they don’t crack when you roll them.
Shredded, Cooked Chicken: Rotisserie chicken is a wonderful time-saving ingredient, adding both flavor and tenderness. Seasoned poached or roasted chicken works well, too, if you’d like to cook your own.
Monterey Jack Cheese: Having a creamy, mild flavor, Monterey Jack melts really well and is perfect for this recipe. Or if you prefer more of a kick, you can use pepper jack.
Chicken Broth: Forms the base of the white sauce, adding flavor and moisture If you are on a low-salt diet, low-sodium broth is also good.
Diced Green Chilies: A very mild green chili that packs a subtle punch without being too spicy. If you prefer it on the spicier side, toss in some chopped jalapeños or a sprinkling of cayenne.
Full ingredients with amounts and instructions are in the recipe card below
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Instructions:
Step 1: Prepare and Assemble The Enchilladas
Preheat the Broiler: Broil the oven on 350°F (175°C) as you prepare the enchiladas.
Prepare the Chicken Filling:
In a bowl, mix shredded chicken with 1 cup of shredded Monterey Jack cheese.
Mix well to ensure the cheese is well-distributed among the chicken.
Fill and Roll the Tortillas:
Place some of the chicken-cheese mixture in the center of each tortilla.
Toss together the tortillas and filling, and roll each tortilla snugly around the filling, seam side down in a greased 9×13-inch baking dish.
Repeat with remaining tortillas until all are filled and in dish.
Step 2: Make the Creamy Sauce
Make the Roux:
In a medium-high heat saucepan, melt the butter.
You are add the flour and keep stirring to a smooth paste, about 1-2 minutes to cook out the flour taste.
Add Chicken Broth:
Gradually pour in the chicken broth, a little at a time, stirring the whole time to prevent clumps from forming.
Cook and stir a few more minutes, until the sauce is thickening, and bubbles.
Sour Cream and Green Chilies:
Remove from heat and mix in sour cream and diced green chilies until smooth.
Adjust seasoning to taste.
Step 3: Assemble, layer, and bake the enchiladas
Pour Sauce Over Enchiladas:
Unceremoniously spread the creamy sauce over the rolled enchiladas, rolling them in it so they’re well-coated.
Top with Cheese:
Top with the remaining shredded Monterey Jack for cheesiness.
Bake:
Carefully slide the dish into the hot oven and bake for 20 to 23 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
Optional Top: A Lite Broil
If you prefer yours with a little color, you can broil the tops for the final 2 to 3 minutes, careful not to burn them.
Step 4: Serve and Enjoy!
Serve Warm:
Remove the enchiladas from the oven and let cool for a few minutes before serving.
Add fresh cilantro, diced tomatoes or sliced avocado, if you want.
Serving Suggestions:
These chicken enchiladas are tasty alone, but here are some perfect sides that go with them:
Mexican Rice: Serve on the side to create a complete meal with fresh, complementary flavors.
Refried Beans or Black Beans: Adding an extra dose of protein and fiber makes the meal more satiating.
Finish your enchiladas with copious amounts of fresh salsa or creamy guacamole. These colorful toppings provide a refreshing crunch and burst of flavor that balances the richness of the dish in each mouthful.
For tacos, try serving alongside a crisp side salad with a spirited lime dressing. That zing and crunch brings exactly the right balance and brightness to your meal.
Storage and Meal Prep Tips:
This dish keeps well, so it’s easy to make ahead or to eat the leftovers later.
Storage: Any leftovers should be kept in an airtight container in the fridge for up to 3 days. Microwave individual servings, or heat the whole dish in the oven to 350°F (175°C) until hot throughout.
Freezing: The enchiladas hold up to freezing for up to 2 months. Individually wrap each enchilada in plastic wrap, then put in a freezer-safe container. When you’re ready to eat, take them out of the freezer and let them thaw overnight in the refrigerator, then bake according to instructions, adding a few more minutes to ensure they’re heated through.
Make-Ahead Tip: Prepare enchiladas and sauce separately, then assemble just before baking for freshest taste. Or you can piece the dish together the day before, pop it (covered) in the fridge, and bake when it’s time to serve.
Recipe Variations:
If you want to spice up these chicken enchiladas, here are some delicious ways you can modify them:
Spicy: For a spicier version, add chopped jalapeños or a sprinkle of cayenne in the sauce.
Cheese Swap: Yes, cheese, like Monterey Jack, but if you are stepping away from it, try cheddar, pepper jack or a Mexican-style cheese blend.
Vegetarian Option: Replace the chicken with a combination of black beans, corn, and sautéed bell peppers for a veggie enchilada. You can always throw in spinach for added greens.
Green Enchilada Sauce: For a tangy twist, swap the sour cream sauce for a green tomatillos sauce, or replace the diced chilies with green salsa.
Conclusion:
These creamy chicken enchiladas with sour cream white sauce are perfect for when you’re in the mood for something warm, cheesy and comforting. Easy to make, maximum flavor and the perfect amount of satisfaction, they will quickly become a staple in your recipe roster. So let’s get your ingredients together and pamper yourself with this super comfy, super tasty meal—you won’t regret it!
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
- 10 small soft flour tortillas
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 1/2 cups shredded, cooked chicken such as rotisserie chicken
- 3 cups shredded Monterey Jack cheese divided
- 3 tbsp butter
- 1 4 oz can diced green chilies
Instructions
- Set your oven broiler to 350°F (175°C) while you prep the enchiladas.
- In a bowl, combine shredded chicken with 1 cup of shredded Monterey Jack cheese. Stir well to distribute the cheese.
- Place a portion of the chicken-cheese mixture in the center of each tortilla. Roll each tortilla tightly around the filling and place seam-side down in a greased 9x13-inch baking dish.
- In a saucepan, melt butter over medium heat. Add flour and stir constantly for about 1-2 minutes until smooth.
- Gradually add chicken broth, stirring continuously to avoid lumps, and cook until the sauce thickens.
- Remove from heat and stir in sour cream and diced green chilies until smooth.
- Evenly pour the creamy sauce over the rolled enchiladas in the baking dish.
- Sprinkle the remaining shredded Monterey Jack cheese over the sauce for a cheesy topping.
- Place the dish in the preheated oven and bake for 20-23 minutes, until the cheese is melted and bubbly.
- Broil for the last 2-3 minutes for a golden finish, watching closely to prevent burning.
- Garnish with fresh cilantro, diced tomatoes, or avocado slices, if desired, and serve warm.