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These Chicken Enchiladas with Sour Cream White Sauce are the ultimate comfort food, combining tender shredded chicken, gooey cheese, and a rich, creamy sauce that takes this dish to the next level.
Perfect for a family dinner or a casual get-together, these enchiladas are bursting with flavor and are sure to satisfy everyone at the table.
The homemade white sauce adds a unique twist to traditional enchiladas, making this dish a favorite that you’ll want to make again and again.
Ingredients
For the Enchiladas:
- 2 cups cooked chicken, shredded
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1/2 cup shredded cheddar cheese
- 8 flour tortillas
- 1/2 cup chopped green onions (optional)
- 1/2 cup diced green chiles (optional)
For the Sour Cream White Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- Salt and pepper to taste
Directions
Preheat Your Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter to prevent the enchiladas from sticking.
Assemble the Enchiladas
In a large mixing bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, cheddar cheese, green onions, and diced green chiles (if using). Place about 1/4 cup of the chicken mixture into the center of each flour tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
Prepare the Sour Cream White Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the chicken broth, continuing to stir until the sauce thickens and becomes smooth. Remove the saucepan from the heat and stir in the sour cream and diced green chiles. Season with salt and pepper to taste.
Pour the Sauce and Bake
Pour the sour cream white sauce evenly over the assembled enchiladas in the baking dish, ensuring they are fully covered. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Serve and Enjoy
Once baked, remove the enchiladas from the oven and let them cool slightly before serving. Garnish with additional chopped green onions, cilantro, or a dollop of sour cream if desired. Serve hot, and enjoy the creamy, cheesy goodness of these Chicken Enchiladas with Sour Cream White Sauce.
Tips
- Chicken Options: For convenience, you can use rotisserie chicken, leftover cooked chicken, or even canned chicken in this recipe.
- Make Ahead: These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.
- Spice Level: If you like your enchiladas with a bit more kick, you can add a dash of hot sauce to the chicken mixture or use spicy diced green chiles in the sauce.
- Serving Suggestions: Pair these enchiladas with a side of Mexican rice, refried beans, or a fresh salad for a complete meal.
These Chicken Enchiladas with Sour Cream White Sauce are a delicious twist on a classic dish, offering rich flavors and a creamy texture that will have everyone asking for seconds. Enjoy!
