Chicken Enchiladas with Sour Cream White Sauce
Creamy, cheesy, and packed with flavor, these Chicken Enchiladas with Sour Cream White Sauce are a comforting Tex-Mex favorite made with tender chicken, soft tortillas, and a rich sour cream sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas
- Category: Main Course
- Method: Baked
- Cuisine: Tex-Mex
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. Preheat oven to 375°F (190°C).
2. In a bowl, combine shredded chicken with 1/2 cup shredded Monterey Jack cheese and half of the diced green chiles.
3. Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes.
4. Slowly whisk in the chicken broth and simmer until the sauce thickens.
5. Remove from heat and stir in sour cream and the remaining green chiles until smooth.
6. Spoon the chicken mixture into each tortilla, roll them up, and place seam-side down in a greased baking dish.
7. Pour the sour cream sauce evenly over the enchiladas.
8. Sprinkle the remaining shredded cheese over the top.
9. Bake uncovered for 20–25 minutes until hot, bubbly, and lightly golden.
10. Garnish with diced tomatoes and chopped cilantro if desired, then let rest for 5 minutes before serving.
Notes
Rotisserie chicken works great for this recipe and saves time.
You can substitute Monterey Jack with Pepper Jack for a little extra heat.
Corn tortillas can be used instead of flour tortillas, but warm them first so they roll easily.
For extra flavor, add sautéed onions or bell peppers to the chicken filling.