Description

Indulge in the rich and creamy flavors of Chicken Enchiladas with Sour Cream White Sauce, a comforting twist on the traditional enchilada recipe. Tender shredded chicken is wrapped in soft tortillas and covered with a tangy, luscious white sauce made from sour cream, cream of chicken soup, and melted cheese. The result is a bubbly, golden-baked dish that’s both flavorful and satisfying. Perfect for a family dinner or a gathering with friends, these enchiladas offer a creamy alternative to the typical red or green sauce versions, making them an instant hit with everyone at the table.

Ingredients

Scale

10 small soft flour tortillas
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
2 ½ cups shredded cooked chicken such as rotisserie chicken
3 cups shredded Monterey Jack cheese
3 tablespoons butter
1 4 oz can diced green chilies

Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) while preparing the enchiladas.
Prepare the Chicken Filling: In a mixing bowl, combine shredded chicken with 1 cup of shredded Monterey Jack cheese.
Fill and Roll the Tortillas: Spoon the chicken and cheese mixture into each tortilla, roll tightly, and place seam-side down in a greased 9×13 inch baking dish.
Make the Roux: In a medium saucepan, melt butter over medium heat, add flour, and stir continuously to form a smooth paste; cook for 1-2 minutes.
Add Chicken Broth: Gradually pour in chicken broth, stirring constantly until the mixture thickens and bubbles.
Incorporate Sour Cream and Green Chilies: Remove from heat, stir in sour cream and diced green chilies until well combined.
Pour Sauce Over Enchiladas: Pour the creamy sauce evenly over the enchiladas in the baking dish.
Top with Remaining Cheese: Sprinkle the remaining 2 cups of shredded Monterey Jack cheese over the enchiladas.
Bake in the Oven: Bake for 20-23 minutes until heated through and the cheese is melted and bubbly.
Broil for Crispy Top (Optional): Broil for an additional 2-3 minutes for a golden, crispy topping if desired.
Serve Warm: Let cool slightly before serving; garnish with cilantro, diced tomatoes, or avocado slices if desired.

Notes

Avoid Soggy Tortillas: Lightly frying the tortillas in oil before filling helps prevent sogginess during baking. If using flour tortillas, they will naturally absorb more sauce.
Smooth Sauce: To keep the sour cream sauce lump-free, make sure the sour cream is at room temperature and stir constantly as you incorporate it into the warm liquid. Avoid boiling to prevent curdling.
Customizable Heat: For a spicier version, add chopped jalapeños or a dash of hot sauce to the chicken filling or sauce. Green chilies are a great option for a milder but still flavorful kick.
Make Ahead: This dish can be assembled up to 24 hours in advance. Simply cover and refrigerate, then bake as directed when ready.