Description
These Chicken Enchiladas with Sour Cream White Sauce are a creamy, cheesy, and comforting Mexican-inspired dish made with tender shredded chicken, soft tortillas, and a rich sour cream sauce baked to perfection.
Ingredients
- 2 cups cooked shredded chicken
- 8 small flour tortillas
- 2 cups shredded Monterey Jack cheese (divided)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken broth until smooth and slightly thickened (about 3–5 minutes).
- Remove from heat and stir in sour cream, green chiles, garlic powder, onion powder, salt, and pepper. Do not let it boil.
- In a large bowl, combine shredded chicken with 1 cup of cheese.
- Fill each tortilla with chicken and cheese mixture, roll tightly, and place seam side down in the prepared baking dish.
- Pour the sour cream sauce evenly over the enchiladas, making sure to cover all edges.
- Top with the remaining 1 cup of shredded cheese.
- Bake uncovered for 25–30 minutes, or until bubbly and slightly golden on top.
- Garnish with fresh cilantro before serving.
Notes
- Use rotisserie chicken for an easy shortcut.
- For extra heat, add a few chopped jalapeños or a dash of cayenne pepper to the sauce.
- You can substitute Greek yogurt for sour cream for a lighter version.
- Serve with Mexican rice, refried beans, or a simple green salad.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican-American