Chicken Enchiladas with Sour Cream White Sauce

Nothing beats a comforting dish of Chicken Enchiladas with Sour Cream White Sauce after a long day. This recipe is not only simple and delicious, but it also allows for plenty of customization based on your tastes and what’s in your pantry. Whether you’re cooking for the family on a busy weeknight or hosting a special dinner, these enchiladas are sure to impress.

Recipe Information

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information (per serving)

Calories: 420
Protein: 32g
Carbohydrates: 30g
Fat: 21g
Fiber: 2g
Sugar: 1g
Sodium: 760mg

Why Make Chicken Enchiladas with Sour Cream White Sauce

Chicken Enchiladas with Sour Cream White Sauce are a fantastic way to combine flavors, nutrition, and ease of cooking. The combination of tender chicken, creamy sauce, and melted cheese creates a dish that feels indulgent yet can be prepared in under an hour. Plus, the use of shredded chicken makes this recipe especially convenient, allowing you to use leftovers or rotisserie chicken. The white sauce adds a rich creaminess that elevates the dish, making it not only tasty but also a crowd-pleaser.

How to Make Chicken Enchiladas with Sour Cream White Sauce Step by Step

Ingredients

8-10 small flour tortillas
3 cups cooked chicken, shredded
3 cups Monterey Jack cheese, divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream

Directions

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute.
3. Gradually add the chicken broth, whisking continuously until the mixture thickens.
4. Stir in the sour cream and half of the Monterey Jack cheese. Remove from heat.
5. In each tortilla, place a portion of shredded chicken and a little of the cheese mixture. Roll up the tortillas and place seam-side down in a baking dish.
6. Pour the remaining sauce over the enchiladas and top with the rest of the Monterey Jack cheese.
7. Bake for 25-30 minutes until bubbly and golden.
8. Serve hot.

How to Serve Chicken Enchiladas with Sour Cream White Sauce

These Chicken Enchiladas with Sour Cream White Sauce are perfect on their own, but pair beautifully with a fresh salad, guacamole, or Mexican rice for a complete meal. You can also serve them with a side of bean dip or salsa for an added flavor burst. For an elevated touch, drizzle with fresh cilantro or extra sour cream just before serving.

How to Store Chicken Enchiladas with Sour Cream White Sauce

You can store leftover Chicken Enchiladas with Sour Cream White Sauce in an airtight container in the refrigerator for up to three days. To reheat, simply place them in the oven at 350°F (175°C) until heated through. If you want to freeze them, wrap the uncooked enchiladas tightly before pouring the sauce over. They’ll keep well for up to three months. When you’re ready to eat, bake from frozen, allowing an extra 10-15 minutes for cooking time.

Expert Tips for Cooking Chicken Enchiladas with Sour Cream White Sauce

• Use store-bought rotisserie chicken to save time on prep.
• If you like a bit of spice, add diced jalapeños or a sprinkle of chili powder to the filling.
• Don’t hesitate to experiment with different cheeses, such as pepper jack or cheddar, for a unique flavor twist.
• For a lighter version, substitute low-fat sour cream and reduced-fat cheese.
• Make it a one-pan meal by adding sautéed veggies, like bell peppers or onions, to the filling.

Delicious Variations of Chicken Enchiladas with Sour Cream White Sauce

For those looking to shake things up, try these variations:

• Spicy Enchiladas: Add diced green chilies or a splash of hot sauce to the chicken mixture for a kick.
• Herbed Delight: Incorporate fresh herbs like cilantro or parsley into the sauce for a fresh flavor.
• Vegetarian Twist: Swap the chicken for black beans, corn, and bell peppers for a hearty vegetarian version.

Conclusion

Chicken Enchiladas with Sour Cream White Sauce are a delightful dish that balances flavor and ease of preparation. Their versatility and creamy texture make them ideal for family dinners or gatherings. Give this recipe a try, and watch how it becomes a favorite in your household!

Chicken Enchiladas with Sour Cream White Sauce

A comforting and customizable dish of Chicken Enchiladas with a creamy sour cream white sauce, perfect for family dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 420

Ingredients Method Notes

Ingredients

  

For the enchiladas

• 8-10 pieces small flour tortillas
• 3 cups cooked chicken, shredded You can use leftovers or rotisserie chicken.
• 3 cups Monterey Jack cheese, divided Use the remaining cheese for topping.

For the white sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute.
3. Gradually add the chicken broth, whisking continuously until the mixture thickens.
4. Stir in the sour cream and half of the Monterey Jack cheese. Remove from heat.

Assembly

1. In each tortilla, place a portion of shredded chicken and a little of the cheese mixture.
2. Roll up the tortillas and place seam-side down in a baking dish.
3. Pour the remaining sauce over the enchiladas and top with the rest of the Monterey Jack cheese.

Baking

1. Bake for 25-30 minutes until bubbly and golden.
2. Serve hot.

Notes

These enchiladas pair well with a fresh salad, guacamole, or Mexican rice. Enhance the dish with cilantro or extra sour cream before serving. Leftover enchiladas can be stored in an airtight container for up to three days, or frozen for three months.