Chicken Enchiladas Sour Cream

Chicken enchiladas with sour cream white sauce are my go to dish for cozy family dinners or when I need comfort food that impresses without fuss. Creamy tangy sauce and juicy shredded chicken tucked in soft tortillas become irresistible when baked together until bubbly. This recipe is on regular rotation at my house especially when leftovers from a roasted chicken need new life.

From my first attempt years ago on a snowy night these enchiladas became the dish my friends always beg me to make whenever they visit. Once you try them they might make it onto your regular meal plan too.

Ingredients

• Small flour tortillas: choose ones that feel soft and flexible for easy rolling
• Cooked shredded chicken: use the juiciest you can find rotisserie chicken is a time saver
• Monterey Jack cheese: freshly shredded melts smoothly and brings creamy flavor
• Unsalted butter: adds richness to the sauce look for sweet cream butter for best flavor
• All purpose flour: helps thicken your sauce make sure it is fresh for the best roux
• Chicken broth: buy low sodium to better control saltiness in your sauce
• Sour cream: full fat works best for tangy richness and creamy texture
• Canned diced green chilies: these add subtle heat and a classic Tex Mex flavor choose mild or hot
• Sliced green onions: for garnish pick bunches with crisp fresh looking tops
• Salt and pepper to taste: taste as you go for best results

Step-by-Step Instructions

Prepare the baking dish:

Grease a 9 by 13 inch baking dish well so nothing sticks later on

Mix the filling:

In a large bowl combine shredded chicken with one cup of the cheese and season with salt and pepper to your taste

Roll and arrange the enchiladas:

Spoon chicken mixture onto each tortilla roll tightly and place seam side down in your prepared dish keeping them snug but not squishing

Make the white sauce:

In a saucepan over medium heat melt butter then stir in flour cooking for about one minute until it bubbles and smells toasty this step makes your roux and should not be rushed

Add broth and thicken:

Slowly whisk in chicken broth making sure there are no lumps cook over medium heat stirring often until sauce starts to thicken to coat a spoon

Finish sauce with dairy and chilies:

Remove pan from heat and let it cool for a minute whisk in sour cream until fully blended then add green chilies keep stirring gently for a creamy smooth texture

Assemble the dish:

Pour the sauce carefully and evenly over rolled enchiladas making sure all edges are covered

Cheese topping and bake:

Top with the remaining cheese for an irresistible golden layer bake uncovered for about twenty five minutes until cheese is melted and bubbly broil for another minute or two if you want a golden top

Garnish and serve:

Sprinkle sliced green onions just before serving for fresh flavor and color serve hot and enjoy every creamy bite

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Every time I make this I am reminded how transformative a simple rotisserie chicken can be paired with the creamy sauce and bubbly cheese my kitchen quickly fills with smells that bring everyone to the table. Monterey Jack cheese is my favorite for this recipe because it melts beautifully and never turns greasy.

Storage Tips

Leftovers keep well for up to three days in an airtight container in the fridge. Reheat gently in the oven or microwave. If you want to freeze build the filled enchiladas but wait to add the sauce until baking.

Ingredient Substitutions

Swap Monterey Jack for Pepper Jack if you want a little more kick or use sharp cheddar for deeper flavor. Corn tortillas can work for a gluten free version just warm them to prevent cracking.

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Serving Suggestions

These enchiladas make a meal on their own but try serving with Mexican rice or a crisp green salad. I like to add a scoop of guacamole or a dash of hot sauce for extra flair.

Cultural Context

This Tex Mex classic brings together American and Mexican flavors in a way that feels both nostalgic and fresh. While you will not always find white sauce enchiladas in Mexico this style has become a staple in home kitchens across the US Southwest.

Recipe FAQs

→ How do I prevent soggy enchiladas?

Use cooked shredded chicken and avoid overfilling tortillas with sauce before baking. Pour sauce evenly over the rolled tortillas right before baking to help maintain structure.

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas may be used, though they can be more delicate. Briefly warm them to increase pliability and prevent tearing.

→ What’s the best cheese for this dish?

Monterey Jack melts smoothly and delivers a creamy, mild flavor, making it ideal. You may also blend in a bit of Cheddar for extra depth.

→ How do I store leftovers?

Cover and refrigerate leftovers for up to three days. Reheat gently in the oven or microwave until warmed through.

→ Can I make this meal in advance?

Yes, assemble the enchiladas including sauce, then cover and refrigerate. Bake just before serving for best results.

→ Is it possible to add vegetables?

Certainly. Sautéed bell peppers, corn, or spinach make tasty, colorful additions to the chicken mixture.