Chicken Enchiladas with Sour Cream White Sauce Recipe

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Cozy Chicken Enchiladas with Sour Cream White Sauce Recipe, Made Simple

There’s something incredibly comforting about biting into warm, cheesy enchiladas smothered in a creamy white sauce. I love how this Chicken Enchiladas with Sour Cream White Sauce Recipe brings a smooth, tangy richness that perfectly balances the tender chicken filling. It’s the kind of dish that feels like a hug on a plate—just right for a calm weekend dinner or sharing with friends.

If you’ve ever felt intimidated by enchiladas, this recipe breaks it down into achievable steps that anyone can follow. You’ll find the sauce easy to whip up, and the overall process is forgiving for variations and personal touches. Plus, that golden, bubbling cheese topping? Always worth the wait!

One of my favorite things is how the sour cream sauce adds a subtle tang and silky texture that lightens the dish without losing richness. This recipe quickly became a go-to when I want cozy food with a fresh twist.

Ingredient Lowdown

• 2 cups shredded cooked chicken: A tender, protein-rich base. Rotisserie chicken works beautifully.
• 8 flour tortillas: Soft, pliable shells that hold the filling and soak up sauce without falling apart.
• 2 tablespoons butter: For a silky, buttery white sauce foundation.
• 2 tablespoons all-purpose flour: Creates the roux that thickens the sauce just right.
• 1 1/2 cups chicken broth: Adds savory depth and moisture to the sauce.
• 1 cup sour cream: Brings the signature tang and creamy texture to the sauce.
• 1 (4 oz) can diced green chiles: Adds subtle heat and brightness throughout.
• 2 cups shredded Monterey Jack cheese: Melts with a gentle creaminess, key for stuffing and topping.
• 1/2 cup diced tomatoes (optional): Freshness and color as topping for a bright finish.
• 1/4 cup chopped fresh cilantro (optional): Adds herbal brightness and contrast to rich flavors.

Set Up for Success

Before diving into the cooking, set your oven to 375°F (190°C) and grease a baking dish so everything slides out effortlessly later. Get all your ingredients measured and ready—mise en place really smooths the whole process. Shredding the chicken finely helps it mix evenly in the filling, and shredding the cheese yourself adds that fresh melt you just can’t beat.

Step-by-Step: Chicken Enchiladas with Sour Cream White Sauce Recipe

1. Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
2. Combine the filling: In a medium bowl, mix the shredded chicken with ½ cup of shredded Monterey Jack cheese and half of the diced green chiles. You’ll notice the cheese adds a lovely creaminess that helps bind everything together.
3. Make the roux: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook gently for 1-2 minutes until it turns a light golden hue—this toasty base brings depth without bitterness.
4. Stir in chicken broth: Slowly whisk the broth into the roux, stirring constantly. Bring to a gentle simmer and cook until thickened to a silky, smooth sauce that coats the back of your spoon.
5. Finish the white sauce: Remove the pan from heat and whisk in the sour cream along with the remaining diced green chiles. Mix until silky and lump-free. This is your signature sour cream white sauce—rich, tangy, and fragrant.
6. Assemble the enchiladas: Spoon a generous amount of the chicken mixture down the center of each tortilla. Roll them up snugly and place seam-side down in the prepared baking dish, nesting them close to each other.
7. Pour the sauce: Ladle the creamy sour cream sauce evenly over the enchiladas, watching it pool beautifully between them. This coating keeps the enchiladas moist and adds vibrant flavor.
8. Top with cheese: Sprinkle the remaining shredded Monterey Jack cheese generously on top. It melts down into a golden, bubbly crust that makes the dish irresistible.
9. Bake uncovered: Place the dish in your preheated oven and bake for 20-25 minutes until the cheese is bubbly and starts to turn a gorgeous golden-brown. The sauce will be thickened and rich at this point.
10. Garnish and serve: If you like, sprinkle fresh diced tomatoes and chopped cilantro over the top. Let the enchiladas rest for about 5 minutes before serving to help them set and make slicing easier.

Flavor Twists for Chicken Enchiladas with Sour Cream White Sauce Recipe

• Add roasted poblano peppers for a smoky layer that pairs beautifully with the creamy sauce.
• Swap Monterey Jack cheese for a mix of sharp cheddar and mozzarella for a bolder, stringier cheese pull.
• Stir in sautéed mushrooms or zucchini to sneak in some veggies without overpowering the flavors.
• For a zesty touch, sprinkle fresh lime juice over the enchiladas just before serving.
• Mix in a touch of chipotle chili powder into the white sauce to introduce a gentle smoky heat.
• Use corn tortillas if you’d prefer a more traditional texture and a slight sweetness.

Storage & Make-Ahead Tips

• Assemble the enchiladas in a baking dish, cover tightly, and refrigerate up to 24 hours before baking.
• Leftovers store well in an airtight container in the fridge for 3-4 days—reheat gently in the oven to keep sauce creamy.
• Freeze fully assembled, unbaked enchiladas for up to 2 months. Thaw overnight in the fridge before baking as directed.
• If freezing, avoid adding fresh toppings like tomatoes and cilantro until day of serving for best freshness.
• Reheat portions in the microwave covered with a damp paper towel to retain moisture without drying out.

Chicken Enchiladas with Sour Cream White Sauce Recipe FAQs

• Can I use chicken thighs instead of breast? Absolutely! Shredded chicken thighs add extra juiciness and flavor to your filling.
• Is there a way to make this recipe vegetarian? Swap the chicken for roasted veggies or beans, and use vegetable broth instead of chicken broth.
• Can I prepare the sauce ahead of time? Yes, the sour cream white sauce can be made a day ahead and gently reheated before assembling.
• Do I have to use flour tortillas? No, corn tortillas work well too—just warm them gently to make rolling easier and prevent cracking.
• How spicy is this dish? It has a mild kick from the green chiles, but you can adjust by using milder or hotter varieties to taste.

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