Chicken Enchiladas with Sour Cream White Sauce – Creamy & Cheesy Recipe

Introduction

If you’re craving a creamy, cheesy, and utterly delicious dish, look no further than these Chicken Enchiladas with Sour Cream White Sauce. This recipe takes classic chicken enchiladas to the next level with a rich and flavorful white sauce made with sour cream, green chilies, and melted cheese. Whether you’re making dinner for the family, meal prepping for the week, or hosting a gathering, these enchiladas will be the highlight of the meal!

Enchiladas are a staple in Mexican-inspired cuisine, and this version with sour cream white sauce brings a velvety richness that sets it apart from traditional red or green sauce enchiladas. With tender shredded chicken, melty Monterey Jack cheese, and an irresistibly creamy sauce, every bite is a comforting delight.

Get ready to impress your taste buds and your guests with the best Chicken Enchiladas with Sour Cream White Sauce—let’s dive into the recipe!

Why You’ll Love These Chicken Enchiladas with Sour Cream White Sauce

• Creamy and Flavorful: The combination of sour cream, green chilies, and cheese creates an incredibly rich and tangy sauce.
• Easy to Make: With simple ingredients and step-by-step instructions, even beginners can master this dish.
• Perfect for Any Occasion: Whether it’s a weeknight dinner, potluck, or family gathering, these enchiladas are always a crowd-pleaser.
• Customizable: You can adjust the heat level, add different cheeses, or include extra toppings like avocado, jalapeños, or salsa.

Ingredients You’ll Need

To make this easy yet indulgent enchilada dish, gather the following ingredients:

For the Enchiladas:

• 2 cups cooked shredded chicken (rotisserie chicken works great!)
• 1 cup shredded Monterey Jack cheese
• 8 small flour tortillas

For the Sour Cream White Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (for topping)
• Fresh cilantro (optional, for garnish)

Step-by-Step Cooking Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.

Step 2: Assemble the Enchiladas

Divide the shredded chicken and Monterey Jack cheese evenly among the 8 tortillas. Roll them up tightly and place them seam-side down in the prepared baking dish.

Step 3: Prepare the White Sauce

1. In a saucepan over medium heat, melt the butter.
2. Stir in the flour and cook for about 1 minute, whisking continuously to form a roux.
3. Slowly whisk in the chicken broth, stirring constantly until the mixture thickens (about 3-4 minutes).
4. Reduce the heat to low and stir in the sour cream, diced green chilies, garlic powder, onion powder, salt, and black pepper.
5. Continue to stir for another 2 minutes, ensuring the sauce is smooth and well combined. Do not let it boil.

Step 4: Pour and Bake

Pour the creamy sour cream sauce evenly over the enchiladas, ensuring they are well coated. Sprinkle the shredded cheddar cheese on top for that golden, cheesy finish.

Step 5: Bake Until Perfection

Bake the enchiladas uncovered for 20-25 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with fresh cilantro, if desired, and serve warm.

Nutritional Information

Each serving provides approximately:

• Calories: ~350 kcal
• Protein: ~20g
• Carbohydrates: ~25g
• Fats: ~18g

Tips and Variations

• Spice It Up: Add chopped jalapeños or a dash of hot sauce to the sour cream sauce for extra heat.
• Use Corn Tortillas: Swap out flour tortillas for corn tortillas to make it more authentic.
• Make It Ahead: Assemble the enchiladas and refrigerate up to 24 hours before baking.
• Add Veggies: Toss in sautéed bell peppers, onions, or mushrooms for added texture and nutrients.

Frequently Asked Questions (FAQs)

1. Can I use store-bought rotisserie chicken?

Yes! Using rotisserie chicken is a great way to save time while still getting tender, flavorful meat.

2. Can I make this dish gluten-free?

Absolutely! Simply substitute the flour tortillas for gluten-free tortillas and use gluten-free flour for the roux.

3. Can I freeze these enchiladas?

Yes, you can freeze the enchiladas before or after baking. Wrap tightly in foil and store for up to 3 months. Thaw overnight before reheating.

4. What sides pair well with chicken enchiladas?

Great options include Mexican rice, refried beans, guacamole, or a fresh garden salad.

5. How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.

Conclusion

These Chicken Enchiladas with Sour Cream White Sauce are the perfect blend of creamy, cheesy, and savory flavors. Whether you’re making them for a family dinner or a special occasion, this dish is sure to impress. The homemade white sauce adds a rich and tangy twist to traditional enchiladas, making them extra comforting and delicious.

So, why wait? Try this recipe today and enjoy a plateful of creamy, cheesy enchilada goodness!

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