Chicken Enchiladas with Sour Cream White Sauce
Creamy, cheesy, and packed with flavor, these chicken enchiladas with sour cream white sauce are the ultimate comfort food favorite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Enchiladas:
3 cups cooked, shredded chicken (rotisserie or grilled chicken works great)
10 small flour tortillas (or corn tortillas for a gluten-free version)
1 cup shredded cheese (cheddar or Monterey Jack, or a blend)
1/2 cup green onions, chopped (for garnish)
1/4 cup fresh cilantro, chopped (optional, for garnish)
For the Sour Cream White Sauce:
1 tbsp olive oil or butter
1/4 cup all-purpose flour
1 cup chicken broth (low-sodium)
1 cup sour cream
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1/4 cup milk (adjust for desired thickness)
Instructions
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare the Sour Cream White Sauce:
In a medium saucepan, heat olive oil or butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux (paste).
Gradually whisk in the chicken broth and bring to a simmer. Once it thickens, stir in the sour cream, garlic powder, onion powder, cumin, salt, pepper, and milk. Cook for another 2-3 minutes, adjusting the sauce thickness by adding more milk if needed. Set aside.
Assemble the Enchiladas:
Lay out the flour tortillas and spoon about 1/4 cup of the shredded chicken into the center of each tortilla. Roll up each tortilla tightly, placing the seam side down in the prepared baking dish.
Top with Sauce and Cheese:
Pour the sour cream white sauce evenly over the rolled enchiladas. Sprinkle the shredded cheese over the top, covering the sauce.
Bake the Enchiladas:
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is slightly golden.
Garnish and Serve:
Remove the enchiladas from the oven and garnish with chopped green onions and cilantro. Serve hot with additional sour cream, salsa, or guacamole on the side.
Notes
For a spicier kick, you can add a can of diced green chilies or a chopped jalapeño to the chicken mixture before rolling the tortillas.
To make this recipe even more flavorful, marinate the shredded chicken with taco seasoning or enchilada sauce before assembling.
You can substitute sour cream with Greek yogurt for a lighter version of the sauce.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
