Chicken Enchiladas with Sour Cream White Sauce offer a creamy, indulgent take on classic Mexican flavors. The rich, velvety white sauce enhances the savory blend of chicken and cheese, creating a dish that’s both comforting and flavorful.
As it bakes, the irresistible aroma fills your kitchen, making every meal feel a little more special. Whether you’re preparing a cozy family dinner or a dish for a festive gathering, these enchiladas are sure to be a crowd-pleaser.
Ingredients:
- 2 cups shredded cooked chicken (rotisserie or poached)
- 1 small onion, finely chopped
- ¾ cup sour cream, divided
- 1 can (4 ounces) diced green chilies
- 8 small flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ¾ cups chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Directions:
Step 1: Preheat the oven to 350°F (175°C). Lightly grease a baking dish.
Step 2: In a bowl, mix shredded chicken, chopped onion, ½ cup sour cream, and diced green chilies. Stir until well combined.
Step 3: Divide the mixture evenly among the tortillas, sprinkling a little cheese inside each. Roll them up and place seam-side down in the prepared baking dish.
Step 4: Prepare the sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until lightly golden.
Step 5: Gradually whisk in the chicken broth, stirring continuously until the sauce thickens. Add garlic powder, cumin, salt, and pepper.
Step 6: Remove from heat and stir in the remaining ¼ cup sour cream.
Step 7: Pour the sauce evenly over the enchiladas, then sprinkle with the remaining cheese.
Step 8: Bake for 20-25 minutes until the cheese is melted and slightly golden.
Step 9: Garnish with chopped cilantro and serve warm.
Print Chicken Enchiladas with Sour Cream White Sauce
Indulge in the rich, cheesy delight of these chicken enchiladas—a surefire hit for any family dinner or gathering.
- Total Time: 1 hour
- Yield: 6 serving 1x
Ingredients
- 2 cups shredded cooked chicken (rotisserie or poached)
- 1 small onion, finely chopped
- ¾ cup sour cream, divided
- 1 can (4 ounces) diced green chilies
- 8 small flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ¾ cups chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Equipment: Mixing bowl, saucepan, baking dish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish.
- In a bowl, mix shredded chicken, chopped onion, ½ cup sour cream, and diced green chilies. Stir until well combined.
- Divide the mixture evenly among the tortillas, sprinkling a little cheese inside each. Roll them up and place seam-side down in the prepared baking dish.
- Prepare the sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute until lightly golden.
- Gradually whisk in the chicken broth, stirring continuously until the sauce thickens. Add garlic powder, cumin, salt, and pepper.
- Remove from heat and stir in the remaining ¼ cup sour cream.
- Pour the sauce evenly over the enchiladas, then sprinkle with the remaining cheese.
- Bake for 20-25 minutes until the cheese is melted and slightly golden.
- Garnish with chopped cilantro and serve warm.
- Prep Time: 15 minutes
- Cook Time: 55 minutes