These Chicken Enchiladas with Sour Cream White Sauce are filled with tender chicken, gooey Monterey Jack cheese, and wrapped into soft flour tortillas, which are then slathered in a luscious sour cream and green chili sauce. This satisfying meal is ideal for weeknight dinners, family get-togethers or whenever you’re in the mood for a creamy, cheesy Mexican-inspired dish. Serve warm and top with fresh herbs, diced tomato, or avocado slices as desired for a little extra flavor and freshness. Savor every creamy, cheesy bite!
Why You’ll Love This Recipe:
So Creamy: The sour cream white sauce is rich and velvety, bathing 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 ENCHILADAS
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:
Put some of the chicken-cheese mixture in the center of each tortilla.
Mix together the tortillas and filling, and roll each tortilla tightly around the filling, placing it seam-side down in a greased 9×13-inch baking dish.
Repeat with remaining tortillas until all are filled and in dish.
Step 2: Prepare the Creamy Sauce
Make the Roux:
Melt butter in saucepan over medium heat.
Add the flour and continually stir to form a smooth paste, aproximately 1-2 minutes to cook off the raw flour taste.
Add Chicken Broth:
Carefully add chicken broth in small batches, stirring constantly to assure no lumps are formed.
Cook and stir for a few more minutes, until the sauce thickens and bubbles.
Add Sour Cream and Green Chilies:
Remove from heat, then stir in sour cream and diced green chilies until smooth.
Adjust seasoning to taste.
Step 3: Assemble and bake the enchiladas
Pour Sauce Over Enchiladas:
Distribute the creamy sauce evenly over the rolled enchiladas, ensuring they’re well-coated.
Top with Cheese:
Top with the remaining shredded Monterey Jack for cheesiness.
Bake:
Transfer the dish to the hot oven and bake for 20 to 23 minutes, until the enchiladas are warmed through and the cheese is melted and bubbly.
Optional Top: A Lite Broil
If you want your tops slightly golden, you can broil them for the last 2-3 minutes, keeping a close watch so they don’t burn.
Step 4: Serve and Enjoy!
Serve Warm:
Take the enchiladas out of the oven and allow to cool for a few minutes before serving.
Top with fresh cilantro, diced tomatoes or sliced avocado, if desired.
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.
Fresh Salsa or Guacamole: A dollop of fresh salsa or guacamole spooned over the top of the enchiladas adds freshness and hints of acidity to counter the richness.
Side Salad: Nothing pairs better with tacos than a crunchy green salad topped with a vibrant lime dressing.
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’d like to jazz up these chicken enchiladas, here are some tasty variations you can try out:
Spicy: Add chopped jalapeños or a sprinkle of cayenne in the sauce for a spicier version.
Cheese Swap: Step away from Monterey Jack and try cheddar, pepper jack or a Mexican-style cheese blend for different flavors.
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.