Chicken Enchiladas with Sour Cream White Sauce Recipe

Introduction

These Chicken Enchiladas with Sour Cream White Sauce offer a creamy, comforting twist on a classic favorite. Filled with tender shredded chicken and melted cheese, they’re perfect for a cozy dinner that feels special yet easy to prepare.

Ingredients

• 2 cups shredded cooked chicken
• 8 flour tortillas
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced tomatoes (optional for topping)
• 1/4 cup chopped fresh cilantro (optional for topping)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a bowl, mix the shredded chicken with 1/2 cup of shredded cheese and half of the diced green chiles.
3. Step 3: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes to form a roux.
4. Step 4: Gradually whisk in the chicken broth and simmer until the sauce thickens.
5. Step 5: Remove the saucepan from heat and stir in the sour cream and the remaining diced green chiles until smooth.
6. Step 6: Spoon the chicken mixture evenly onto each tortilla, roll them up, and place seam-side down in a greased baking dish.
7. Step 7: Pour the sour cream sauce over the enchiladas, spreading it evenly across the top.
8. Step 8: Sprinkle the remaining shredded cheese over the sauce.
9. Step 9: Bake uncovered for 20 to 25 minutes, until the sauce is bubbly and the cheese is golden.
10. Step 10: Garnish with diced tomatoes and fresh cilantro if desired. Let the enchiladas rest for 5 minutes before serving.

Tips & Variations

• For extra flavor, add a pinch of cumin or chili powder to the chicken mixture.
• Substitute corn tortillas if you prefer a gluten-free option.
• Use cooked rotisserie chicken to save time.
• Add black beans or corn to the filling for more texture and heartiness.
• Top with sliced avocado or a squeeze of lime for a fresh finish.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the creamy sauce and prevent sogginess. You can also microwave individual portions, but be sure to cover to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I use instead of sour cream in the sauce?

You can substitute Greek yogurt or crema for sour cream to keep the creamy texture with a slightly different tang. Just avoid using low-fat versions as they may curdle when heated.