Chicken enchiladas with sour cream white sauce are a creamy, cheesy, and comforting meal, perfect for family dinners or gatherings. This recipe uses soft tortillas filled with tender shredded chicken, covered in a rich sour cream sauce, and baked until bubbly and golden.
Ingredients
To make these delicious chicken enchiladas with sour cream white sauce, you’ll need the following ingredients:
For the Enchiladas:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8-10 flour tortillas
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Sour Cream White Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 can (4 oz) diced green chilies (optional for mild spice)
For Garnishing:
- Chopped fresh cilantro
- Sliced jalapeños (optional)
- Diced tomatoes or avocado
Instructions
Follow these simple steps to make these creamy and tasty enchiladas.
1: Prepare and Assemble the Enchiladas
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a bowl, mix the shredded chicken with 1 cup of shredded cheese, garlic powder, onion powder, cumin, salt, and black pepper.
- Place about ¼ cup of the chicken mixture in the center of each tortilla, roll it up, and place it seam-side down in the baking dish. Repeat with all tortillas.
2: Make the Creamy Sauce
- Melt the butter in a saucepan over medium heat. Add the flour and stir constantly for 1 minute to make a smooth paste.
- Slowly add the chicken broth while whisking to avoid lumps. Let it cook for 2-3 minutes until it thickens slightly.
- Remove from heat and stir in the sour cream, shredded cheese, and diced green chilies. Mix until smooth.
Step 3: Bake the Enchiladas
- Pour the sour cream sauce evenly over the enchiladas. Use a spatula to spread the sauce over them.
- Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake uncovered for 20-25 minutes until the cheese melts and bubbles. For a golden top, broil for 2-3 minutes.
Variations and Substitutions
Change the Protein: Use shredded beef, ground turkey, or cooked shrimp instead of chicken.Different Cheese Options: Try pepper jack, mozzarella, or a Mexican blend.Make it Spicy: Add jalapeños, hot sauce, or chipotle peppers for extra heat.Gluten-Free: Use gluten-free flour and swap flour tortillas for corn tortillas.Dairy-Free: Replace butter with oil, use dairy-free cheese, and swap sour cream for a plant-based alternative.
FAQs
1. Can I make enchiladas ahead of time?
Yes! Assemble them, cover, and refrigerate for up to 24 hours before baking. If baking cold, add 5-10 extra minutes.
2. Can I freeze chicken enchiladas with sour cream sauce?
Yes, but freeze them before adding the sauce. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight, add the sauce, and bake.
3. How do I keep enchiladas from getting soggy?
Toast the tortillas before filling them or spread a thin layer of sauce before rolling. Don’t use too much sauce.
4. Can I use corn tortillas instead of flour?
Yes! Corn tortillas work well but may break. Warm them in a pan or microwave first to make them easier to roll.
Conclusion
Chicken enchiladas with sour cream white sauce are a creamy, cheesy, and easy meal that’s always a hit. Whether for a cozy dinner or a special gathering, this recipe is simple to make and full of flavor. Try different variations and enjoy!