If you’ve never had chicken enchiladas with a rich sour cream white sauce, you’re in for a treat. This dish is pure comfort food at its finest, combining creamy textures with cheesy goodness and flavorful chicken all wrapped up in soft tortillas. It’s the kind of meal that brings people together and leaves everyone asking for seconds. Whether you’re feeding a crowd or simply looking for a family-friendly weeknight dinner, these chicken enchiladas are sure to hit the spot.
The recipe has a special place in many households. Imagine a warm, bubbling dish of enchiladas emerging from the oven, filling your home with mouthwatering smells. It’s like wrapping yourself in a culinary hug, especially during colder months or on those days when you need a little extra comfort. The creamy sauce adds a luxurious twist to the usual enchilada fare, making it an unforgettable dish that will quickly become a go-to in your recipe arsenal.
Why You’ll Love This Recipe
- Creamy and Cheesy: The sour cream white sauce is luscious and pairs perfectly with the shredded Monterey Jack and cheddar cheeses.
- Customizable: Add green chilies for a bit of heat or leave them out for a milder dish.
- Great for Families: This recipe makes a hearty meal that pleases adults and kids alike.
- Easy to Make: With simple ingredients and easy-to-follow steps, you can have a comforting meal on the table in no time.
Ingredients You’ll Need:
- 3 cups cooked, shredded chicken: A rotisserie chicken works great for convenience.
- 8 flour tortillas: Soft, warm tortillas are essential for perfect enchiladas.
- 2 cups shredded Monterey Jack cheese: Melts beautifully and has a mild, creamy flavor.
- 1/2 cup shredded cheddar cheese: Adds a touch of sharpness to balance the flavors.
- 1 1/2 cups sour cream: The base for the creamy sauce that coats every enchilada.
- 2 cups chicken broth: Helps create a smooth sauce when combined with the roux.
- 4 tbsp butter: For the roux, which thickens the sauce.
- 4 tbsp all-purpose flour: Combined with butter to create the perfect base for the white sauce.
- 1 tsp garlic powder: Adds a subtle, savory depth.
- 1/2 tsp cumin: A hint of earthy warmth typical in Mexican cuisine.
- 1/2 tsp black pepper: For a bit of spice.
- 1/4 tsp salt: Enhances the flavors.
- 1/4 cup chopped green chilies (optional): For a spicy kick, but totally optional if you prefer mild flavors.
- 2 tbsp chopped fresh cilantro: A fresh, vibrant garnish to finish the dish.
How to Make Chicken Enchiladas with Sour Cream White Sauce
Step-by-Step Instructions:
- Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven is heating up, grease a large baking dish to prevent the enchiladas from sticking. - Assemble the Enchiladas
Take each tortilla and fill it with a portion of the shredded chicken. Sprinkle a little Monterey Jack cheese over the chicken, then roll the tortilla tightly. Place it seam-side down in the prepared baking dish. Continue with the remaining tortillas, snuggling them close together in the dish. - Make the Sour Cream White Sauce
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, cooking it for 1-2 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth, whisking constantly to ensure no lumps form. As the sauce thickens, stir in the sour cream, garlic powder, cumin, salt, and black pepper. If you’re using green chilies, now’s the time to add them. Let the sauce heat through until it’s creamy and smooth, but be careful not to let it boil. - Pour the Sauce Over the Enchiladas
Carefully pour the sour cream white sauce over the assembled enchiladas, ensuring that each one is covered. Sprinkle the remaining Monterey Jack and cheddar cheeses over the top. - Bake
Cover the dish with aluminum foil and place it in the oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. - Garnish and Serve
Once out of the oven, sprinkle the enchiladas with freshly chopped cilantro for a burst of freshness. Serve hot, alongside Spanish rice or refried beans for a complete meal.
Helpful Tips:
- Use Rotisserie Chicken: For a quick meal, use a store-bought rotisserie chicken. It saves time and adds a bit of extra flavor to your enchiladas.
- Don’t Overfill the Tortillas: A small amount of chicken and cheese goes a long way, and overfilling could cause the tortillas to burst open while baking.
- Customize the Heat: If you like it spicy, add more green chilies or even a dash of hot sauce to the white sauce. For a milder version, skip the chilies altogether.
- Cheese Tip: Grate your own cheese for better melting and a creamier texture—pre-shredded cheeses sometimes have additives that prevent them from melting as smoothly.
Details:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4-6
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Kid-friendly, family-friendly
Notes:
Feel free to experiment with different cheeses! A mix of Pepper Jack or Colby could add new flavors to the dish. You can also swap the flour tortillas for corn tortillas if you prefer a more traditional enchilada base, though the texture may differ slightly.
Nutritional Information:
Per serving (based on 6 servings):
- Calories: ~450
- Fat: 28g
- Carbohydrates: 23g
- Protein: 28g
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can assemble the enchiladas and prepare the sauce a day ahead. Simply refrigerate them separately, then pour the sauce over the enchiladas right before baking.
What’s the best way to reheat leftovers?
The best way to reheat enchiladas is in the oven. Preheat your oven to 350°F and heat for 15-20 minutes, or until warmed through. Cover with foil to keep them from drying out. You can also microwave individual servings for a quicker option.
Can I freeze chicken enchiladas?
Absolutely! To freeze, assemble the enchiladas but don’t bake them. Wrap the dish tightly in plastic wrap, followed by foil, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight, then bake as directed.
Storage Instructions:
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Loaded Chicken Nachos
Conclusion
Chicken enchiladas with sour cream white sauce are a crowd-pleasing dish that’s both comforting and easy to make. The creamy, flavorful sauce paired with the cheesy chicken filling makes this recipe a winner every time. Whether you’re hosting a dinner party or looking for a weeknight family meal, these enchiladas will quickly become a favorite. Give it a try, and don’t forget to share the love by making extra for leftovers!
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Chicken Enchiladas with Sour Cream White Sauce
Description
If you’ve never had chicken enchiladas with a rich sour cream white sauce, you’re in for a treat. This dish is pure comfort food at its finest, combining creamy textures with cheesy goodness and flavorful chicken all wrapped up in soft tortillas. It’s the kind of meal that brings people together and leaves everyone asking for seconds. Whether you’re feeding a crowd or simply looking for a family-friendly weeknight dinner, these chicken enchiladas are sure to hit the spot.
The recipe has a special place in many households. Imagine a warm, bubbling dish of enchiladas emerging from the oven, filling your home with mouthwatering smells. It’s like wrapping yourself in a culinary hug, especially during colder months or on those days when you need a little extra comfort. The creamy sauce adds a luxurious twist to the usual enchilada fare, making it an unforgettable dish that will quickly become a go-to in your recipe arsenal.
Ingredients
- 3 cups cooked, shredded chicken: A rotisserie chicken works great for convenience.
- 8 flour tortillas: Soft, warm tortillas are essential for perfect enchiladas.
- 2 cups shredded Monterey Jack cheese: Melts beautifully and has a mild, creamy flavor.
- 1/2 cup shredded cheddar cheese: Adds a touch of sharpness to balance the flavors.
- 1 1/2 cups sour cream: The base for the creamy sauce that coats every enchilada.
- 2 cups chicken broth: Helps create a smooth sauce when combined with the roux.
- 4 tbsp butter: For the roux, which thickens the sauce.
- 4 tbsp all-purpose flour: Combined with butter to create the perfect base for the white sauce.
- 1 tsp garlic powder: Adds a subtle, savory depth.
- 1/2 tsp cumin: A hint of earthy warmth typical in Mexican cuisine.
- 1/2 tsp black pepper: For a bit of spice.
- 1/4 tsp salt: Enhances the flavors.
- 1/4 cup chopped green chilies (optional): For a spicy kick, but totally optional if you prefer mild flavors.
- 2 tbsp chopped fresh cilantro: A fresh, vibrant garnish to finish the dish.
Instructions
- Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven is heating up, grease a large baking dish to prevent the enchiladas from sticking. - Assemble the Enchiladas
Take each tortilla and fill it with a portion of the shredded chicken. Sprinkle a little Monterey Jack cheese over the chicken, then roll the tortilla tightly. Place it seam-side down in the prepared baking dish. Continue with the remaining tortillas, snuggling them close together in the dish. - Make the Sour Cream White Sauce
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, cooking it for 1-2 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth, whisking constantly to ensure no lumps form. As the sauce thickens, stir in the sour cream, garlic powder, cumin, salt, and black pepper. If you’re using green chilies, now’s the time to add them. Let the sauce heat through until it’s creamy and smooth, but be careful not to let it boil. - Pour the Sauce Over the Enchiladas
Carefully pour the sour cream white sauce over the assembled enchiladas, ensuring that each one is covered. Sprinkle the remaining Monterey Jack and cheddar cheeses over the top. - Bake
Cover the dish with aluminum foil and place it in the oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. - Garnish and Serve
Once out of the oven, sprinkle the enchiladas with freshly chopped cilantro for a burst of freshness. Serve hot, alongside Spanish rice or refried beans for a complete meal.
Notes
Feel free to experiment with different cheeses! A mix of Pepper Jack or Colby could add new flavors to the dish. You can also swap the flour tortillas for corn tortillas if you prefer a more traditional enchilada base, though the texture may differ slightly.