Why Make This Recipe
Delightful Chicken Enchiladas with Sour Cream White Sauce are a perfect choice for a family dinner or a casual gathering with friends. They combine tender chicken and gooey cheese wrapped in soft tortillas, all smothered in a creamy, flavorful sauce. This dish is satisfying, easy to prepare, and loved by both kids and adults alike. Plus, it’s a fantastic way to use leftover chicken!
How to Make Delightful Chicken Enchiladas with Sour Cream White Sauce
Ingredients:
- 8-10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded (divided)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
- 2-3 tablespoons green onions, sliced
Directions:
- Preheat your oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- In a mixing bowl, combine the shredded chicken and 1 cup of Monterey Jack cheese.
- Fill each tortilla with the chicken and cheese mixture, rolling them up tightly, and placing them seam-side down in the prepared baking dish.
- In a skillet, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk to combine. Cook for about 1 minute to remove the raw flour taste.
- Remove the skillet from heat and slowly whisk in the chicken broth. Return to heat and cook until thickened and bubbly, about 3-5 minutes.
- Let the sauce cool for a few minutes before adding the sour cream to prevent curdling. Stir in the sour cream and diced green chilies until smooth.
- Pour the sour cream sauce evenly over the enchiladas and sprinkle the remaining 2 cups of Monterey Jack cheese on top.
- Bake for 20-25 minutes or until heated through and bubbly. For a golden top, turn on the broiler for 1-2 minutes until lightly browned.
- Top with sliced green onions and serve warm.
How to Serve Delightful Chicken Enchiladas with Sour Cream White Sauce
Serve the enchiladas hot from the oven, garnished with extra green onions if desired. You can pair them with a side of rice, refried beans, or a fresh salad. They are great for lunch, dinner, or even as a comforting snack.
How to Store Delightful Chicken Enchiladas with Sour Cream White Sauce
If you have leftovers, allow the enchiladas to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (177°C) for about 15-20 minutes, or until heated through.
Tips to Make Delightful Chicken Enchiladas with Sour Cream White Sauce
- Use rotisserie chicken for a quick and easy option. It saves cooking time and adds great flavor.
- Feel free to add your favorite spices, like cumin or chili powder, to the chicken for extra flavor.
- If you want a little heat, use spicy diced green chilies instead of mild.
Variation
For a vegetarian version, you can replace the chicken with sautéed vegetables like bell peppers, zucchini, and mushrooms. You can also use black beans for added protein.
FAQs
1. Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas and cover them tightly. Store them in the refrigerator for up to 24 hours before baking.
2. Can I freeze these enchiladas?
Absolutely! You can freeze the assembled enchiladas unbaked. Just cover them well, and they can last up to 2 months. When ready to bake, thaw them in the refrigerator overnight and then bake as usual.
3. What can I serve with chicken enchiladas?
Chicken enchiladas go well with sides like Mexican rice, refried beans, or a simple green salad. You can also serve them with chips and salsa for an added treat!
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
For the Enchiladas
- 8-10 pieces small flour tortillas
- 3 cups cooked chicken, shredded or chopped Using rotisserie chicken for convenience is recommended.
- 3 cups Monterey Jack cheese, shredded Divide this amount as instructed.
- 2-3 tablespoons green onions, sliced For garnish.
For the Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream Let cool before adding.
- 1 can diced green chilies (4 oz) Mild or spicy according to your preference.
Instructions
Preparation
- Preheat your oven to 350°F (177°C) and spray a 9x13-inch baking dish with nonstick cooking spray.
- In a mixing bowl, combine the shredded chicken and 1 cup of Monterey Jack cheese.
- Fill each tortilla with the chicken and cheese mixture, rolling them up tightly, and placing them seam-side down in the prepared baking dish.
Making the Sauce
- In a skillet, melt the butter over medium heat. Sprinkle the flour over the melted butter and whisk to combine. Cook for about 1 minute to remove the raw flour taste.
- Remove the skillet from heat and slowly whisk in the chicken broth. Return to heat and cook until thickened and bubbly, about 3-5 minutes.
- Let the sauce cool for a few minutes before adding the sour cream to prevent curdling. Stir in the sour cream and diced green chilies until smooth.
Baking
- Pour the sour cream sauce evenly over the enchiladas and sprinkle the remaining 2 cups of Monterey Jack cheese on top.
- Bake for 20-25 minutes or until heated through and bubbly. For a golden top, turn on the broiler for 1-2 minutes until lightly browned.
- Top with sliced green onions and serve warm.