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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.