Chicken Enchiladas with Sour Cream White Sauce Recipe

If you’re searching for a meal that blends creamy comfort with just the right hint of Tex-Mex flair, Chicken Enchiladas with Sour Cream White Sauce are here to make your dinner plans shine. Picture this: juicy shredded chicken, tender flour tortillas, and an utterly luscious white sauce that’s smooth, tangy, and packed with just enough green chile for a little excitement—topped off with golden, melty Monterey Jack. Whether it’s a cozy weeknight or a cheerful gathering with friends, this dish brings everyone running to the table. Trust me, you’ll want an extra helping!

Ingredients You’ll Need

Don’t you love a recipe where each ingredient truly matters? Chicken Enchiladas with Sour Cream White Sauce only ask for kitchen staples, but each one plays an important role in creating that crave-worthy blend of creamy sauce, tender chicken, and gooey cheese. Here’s what you’ll need, plus a few tips to make them shine:

• Shredded cooked chicken: Rotisserie chicken or leftover roast chicken both work beautifully and save time.
• Flour tortillas: Go for soft, 8-inch tortillas—they roll up easily and soak in all the saucy goodness.
• Butter: Just a couple tablespoons bring richness that’s the backbone of the sauce.
• All-purpose flour: This thickens the sauce to the perfect creamy consistency, never gloopy!
• Chicken broth: A good-quality broth adds depth and ties together all the savory flavors.
• Sour cream: The star! Its tanginess makes the white sauce luxuriously smooth and bright.
• Diced green chiles: Mild heat and zippy flavor, plus a little color that wakes up every bite.
• Shredded Monterey Jack cheese: Melts into a golden, stretchy topping—don’t skimp!
• Diced tomatoes (optional): Perfect for a fresh, juicy garnish right before serving.
• Chopped fresh cilantro (optional): Adds an herbal kick that contrasts the creamy sauce for extra flair.

How to Make Chicken Enchiladas with Sour Cream White Sauce

Step 1: Prepare the Filling

Start by combining the shredded chicken, half a cup of Monterey Jack cheese, and half of your green chiles in a mixing bowl. This mix is hearty and packed with both flavor and texture—think juicy chicken cloaked in tender cheese with a flicker of heat from the chiles. This simple combo will be the heart of every rolled tortilla.

Step 2: Create the Creamy White Sauce

Melt butter in a saucepan over medium heat, then gently whisk in the flour. This quick roux gives your sauce irresistible body. Once it’s just lightly golden, start adding the chicken broth gradually, whisking constantly until you have a thick, velvety sauce without lumps. Remove it from the heat and stir in the sour cream along with the remaining diced green chiles. The result? Silky, tangy, and delicately spiced white sauce—the signature of Chicken Enchiladas with Sour Cream White Sauce!

Step 3: Roll the Enchiladas

Lay each flour tortilla flat, spoon in a generous strip of that chicken and chile mixture, then roll snugly. Arrange the filled tortillas seam-side down in a greased baking dish to keep them tidy and ready for saucing. It’s oddly satisfying to see them lined up, ready for their creamy makeover.

Step 4: Pour and Top

Pour the sour cream white sauce over your rolled enchiladas, making sure to cover every inch—this keeps the tortillas soft and saturated with flavor. Top everything with the remaining shredded cheese so your Chicken Enchiladas with Sour Cream White Sauce emerge from the oven gorgeously golden and bubbling.

Step 5: Bake and Garnish

Slide your baking dish (uncovered!) into a preheated 375°F oven. Bake for 20–25 minutes, until the cheese is melted and everything is bubbling with anticipation. Let them rest for five minutes before serving, allowing the flavors and texture to settle. Garnish with a sprinkle of diced tomatoes and fresh cilantro if you like, giving a pop of color and freshness with each bite.

How to Serve Chicken Enchiladas with Sour Cream White Sauce

Garnishes

Craving a bit of freshness alongside all that cheesy greatness? Top your Chicken Enchiladas with Sour Cream White Sauce with bright diced tomatoes and chopped cilantro, or even sliced green onions for extra crunch. A quick hit of lime juice over the top right before serving adds a zesty kick that will wake up all those flavors.

Side Dishes

Round out your plate with classic sides like Mexican rice and beans, or go lighter with a crisp green salad tossed in lime vinaigrette. Roasted corn or sautéed peppers can add a colorful, sweet contrast to the creamy richness of the enchiladas. Don’t forget a basket of warm tortilla chips for scooping up any leftover sauce!

Creative Ways to Present

For dinner parties or potlucks, try assembling mini versions in a muffin tin for individual servings, or bake a double batch in a large casserole dish for easy self-service. Plating each enchilada with a drizzle of sauce, a handful of queso fresco, and a fresh cilantro leaf is an elegant touch sure to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Enchiladas with Sour Cream White Sauce tightly covered in the refrigerator. The sauce keeps the enchiladas beautifully moist for up to three days. Just be sure to cool them to room temperature before refrigerating to prevent sogginess.

Freezing

Chicken Enchiladas with Sour Cream White Sauce are freezer-friendly! Assemble them up to the point of baking, wrap the dish tightly with foil, and freeze for up to two months. Thaw overnight in the fridge before baking as usual. Alternatively, freeze individual portions for convenient, quick lunches.

Reheating

For best results, reheat covered in a 350°F oven until warmed through and bubbly, about 15–20 minutes. You can also pop individual servings in the microwave, though the oven method keeps the cheese topping more satisfyingly melty and less rubbery.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! While flour tortillas offer a soft, pliable bite, corn tortillas bring a traditional flavor and slight chew that’s fantastic. Just warm them to avoid cracking when you roll.

How spicy are these Chicken Enchiladas with Sour Cream White Sauce?

The heat level is quite mild since the diced green chiles are subtle. If you like more kick, toss in a dash of hot sauce or a sprinkle of chopped jalapeños with the chicken.

Can I use a different cheese?

Monterey Jack melts smoothly and has a gentle flavor, but feel free to swap in pepper Jack for more heat or cheddar for a sharper bite. A mozzarella blend also works if that’s what’s in your fridge!

Is it possible to make this dish ahead for parties?

Yes, it’s a lifesaver for entertaining! Assemble everything, pour on the sauce, and refrigerate until you’re ready to bake. Wait to add the final cheese topping just before baking for the best melty finish.

What’s the best way to shred the chicken?

For super tender shreds that soak up the sauce, use two forks to pull apart chicken breasts or thighs just after cooking—or, shortcut with ready-made rotisserie chicken from the store.

Final Thoughts

There you have it—everything you need to bring Chicken Enchiladas with Sour Cream White Sauce to your family table or a lively get-together with friends. This dish is a true crowd-pleaser, with melt-in-your-mouth textures and cheerful flavors that always make people smile. Give it a try and watch it become an instant favorite!

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