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

Scale

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.