Irresistible Creamy Chicken Enchiladas with Sour Cream White Sauce Recipe

Crafting delectable chicken enchiladas with a silky sour cream white sauce can transport you straight to a cozy Mexican kitchen.

Layers of tender chicken nestled in soft tortillas promise pure comfort.

Authentic flavors dance across your palate with each carefully rolled bite.

Melted cheese creates a golden blanket that seals in savory goodness.

Ingredients blend seamlessly, creating a meal that feels like a warm embrace.

Fragrant spices whisper stories of tradition and home-cooked love.

Creamy Chicken Enchiladas That Melt in Your Mouth

• Crafting Comfort: Dive into a homemade Mexican-inspired dish that wraps you in warm, cheesy goodness with minimal kitchen effort.
• Quick Family Pleaser: Perfect for busy weeknights, this recipe transforms simple ingredients into a crowd-pleasing meal that satisfies both kids and adults.
• Customizable Delight: Easily adapt the recipe by swapping chicken for beef, turkey, or even a vegetarian protein to match your family's taste preferences.
• Stress-Free Cooking: With straightforward steps and common pantry ingredients, even novice cooks can whip up a restaurant-quality meal without breaking a sweat.

Chicken Enchiladas with Sour Cream Sauce Ingredients

• Chicken: Tender and flavorful protein for the enchiladas.
• Flour Tortillas: Soft wraps to hold the chicken filling.
• Cheddar Cheese, Monterey Jack Cheese: Melty and rich cheese for topping and filling.

• Butter: Creates a rich base for the white sauce.
• Flour: Helps thicken the sauce.
• Chicken Broth: Adds depth of flavor to the sauce.
• Sour Cream: Provides creamy tanginess to the sauce.
• Green Chilies: Adds a mild, slightly spicy kick.

• Salt, Pepper: Enhances the overall flavor of the dish.

Creamy Chicken Enchiladas with White Sauce Step by Step Instructions

Step 1: Warm Up the Oven

Get your oven ready by heating it to 350°F. Grab a baking dish and give it a light spray of cooking oil to prevent sticking.

Step 2: Mix Chicken and Cheese

• Cheddar cheese
• Monterey Jack cheese

Stir the ingredients until well blended.

Step 3: Roll the Enchiladas

Take flour tortillas and divide the chicken-cheese mixture among them. Carefully roll each tortilla tightly, placing them seam-side down in the prepared baking dish.

Step 4: Create the Creamy Sauce Base

In a saucepan over medium heat, melt butter. Sprinkle in flour and whisk to create a smooth roux. Cook for about a minute, stirring constantly.

Step 5: Build the Sauce

Slowly pour in chicken broth, whisking continuously until the mixture thickens and becomes smooth.

Step 6: Finish the Sauce

• Sour cream
• Diced green chilies

Season with salt and pepper to your liking.

Step 7: Cover the Enchiladas

Pour the creamy sauce evenly over the rolled tortillas in the baking dish.

Step 8: Add Final Cheese Layer

Sprinkle the remaining cheddar and Monterey Jack cheeses on top of the enchiladas.

Step 9: Bake to Perfection

Place the baking dish in the oven and bake for 20-25 minutes. Look for melted, bubbly cheese as your signal that the enchiladas are ready. Serve immediately and enjoy the delicious meal!

Enchilada Prep Tips for Creamy Chicken Bake

Shred Chicken Like a Pro: Use two forks to pull apart warm, cooked chicken for perfectly tender, even pieces that mix smoothly with cheese.

Prevent Soggy Tortillas: Lightly warm tortillas before filling to prevent cracking and make rolling easier without breaking the delicate wrap.

Balance Sauce Thickness: Whisk chicken broth slowly into roux and continue stirring to create a smooth, lump-free white sauce with perfect consistency.

Boost Flavor Depth: Add a pinch of cumin or chili powder to the chicken mixture for an extra layer of authentic Mexican-inspired taste that elevates the entire dish.

Make-Ahead Magic: Assemble enchiladas up to 24 hours in advance, cover tightly with foil, and refrigerate – then bake directly from the fridge for a convenient meal prep option.

Chicken Enchiladas With White Sauce Best Leftover Tips

• Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days. Seal tightly to prevent moisture loss and maintain freshness.
• Wrap individual enchiladas or the entire dish in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. Label with the date for easy tracking.
• Place enchiladas on a microwave-safe plate. Cover with a damp paper towel to prevent drying. Heat in 30-second intervals, stirring between each, until thoroughly warmed.
• Preheat oven to 350°F. Place enchiladas in a baking dish, cover with foil to prevent burning. Warm for 15-20 minutes, removing foil in the last 5 minutes to crisp the cheese.

Chicken Enchiladas Companion Suggestions

• Elevate Flavor Harmony: Perfect Pairings
• Crisp Mexican Lager: Light, refreshing beer complements the creamy enchiladas, cutting through the rich cheese and sour cream sauce while enhancing the spicy green chili notes.
• Zesty Citrus Margarita: Bright lime and tequila cocktail balances the dish's creaminess, providing a tangy counterpoint that awakens the palate and adds a festive Mexican touch.
• Fresh Cilantro-Lime Salad: Bright, crisp green salad with cilantro and lime vinaigrette offers a cool, fresh contrast to the warm, cheesy enchiladas, creating a balanced meal experience.
• Roasted Corn Salsa: Charred corn salsa with jalapeños adds a smoky, fresh element that highlights the enchiladas' creamy texture and brings additional layers of traditional Mexican flavor.

Creamy Sauce Options for Chicken Enchiladas

• Gluten-Free Chicken Enchiladas: Replace flour tortillas with corn tortillas and use gluten-free all-purpose flour for the roux to make this dish celiac-friendly.
• Dairy-Free Version: Swap sour cream with coconut cream and use dairy-free cheese alternatives like vegan cheddar and cashew-based jack cheese.
• Low-Carb Option: Use large lettuce leaves or low-carb tortillas instead of traditional flour tortillas, and replace chicken with shredded rotisserie chicken for added flavor.
• Vegetarian Adaptation: Substitute chicken with black beans, roasted vegetables like bell peppers and zucchini, or plant-based protein crumbles to create a meatless enchilada dish.

FAQs

• What type of tortillas work best for this recipe?

Flour tortillas are ideal because they’re soft, pliable, and can hold the chicken filling without breaking easily.

• Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a quick and convenient way to get shredded chicken that’s already seasoned and tender.

• Is this dish spicy?

The green chilies add a mild heat, but the recipe isn’t particularly spicy. You can adjust the heat by using mild or hot green chilies depending on your preference.

• How can I make this dish healthier?

Use low-fat cheese and sour cream, opt for whole wheat tortillas, and add extra vegetables like spinach or bell peppers to the chicken filling for more nutrients.

Creamy Chicken Enchiladas With Sour Cream White Sauce Recipe

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4.6 from 14 reviews

• Total Time: 55 minutes
• Yield: 4 1x

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Description

Creamy chicken enchiladas bring Mexican comfort straight to dinner tables with silky white sauce and tender shredded chicken. Melted cheese and rich sour cream embrace each rolled tortilla, promising a delightful meal you’ll savor from first bite to last.

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Ingredients

Scale 1x2x3x

Protein Base:

• 2 cups cooked, shredded chicken

Cheese:

• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Other Ingredients:

• 8 flour tortillas
• 3 tablespoons (tbsp) butter
• 3 tablespoons (tbsp) flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can (4 ounces/oz) diced green chilies
• Salt to taste
• Pepper to taste

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Instructions

1. Warm the oven to 350°F and prepare a baking dish with a light coating of oil to prevent sticking.
2. Shred the cooked chicken and blend with a combination of cheddar and Monterey Jack cheeses, creating a rich, flavorful filling.
3. Carefully distribute the chicken and cheese mixture along the center of each flour tortilla, ensuring an even spread.
4. Roll the tortillas tightly, tucking in the edges to secure the filling, and arrange them seam-side down in the greased baking dish.
5. Craft the signature white sauce by melting butter in a saucepan and creating a smooth roux with flour, stirring continuously to prevent burning.
6. Slowly incorporate chicken broth into the roux, whisking consistently to develop a velvety, lump-free sauce.
7. Reduce heat and gently fold in sour cream and diced green chilies, allowing the sauce to become creamy and harmonious.
8. Season the sauce with salt and pepper, tasting to achieve a balanced flavor profile.
9. Cascade the luxurious white sauce over the assembled enchiladas, ensuring complete and even coverage.
10. Generously sprinkle the remaining cheese blend across the top, creating a golden, melty crust.
11. Transfer the baking dish to the preheated oven and bake until the cheese transforms into a bubbly, slightly golden blanket.
12. Remove from the oven and let rest briefly before serving to allow the enchiladas to set and cool slightly.

Notes

• Swap flour tortillas with corn tortillas for a gluten-free version that adds authentic Mexican flavor and extra texture.
• Keep chicken mixture moist by adding a splash of salsa or enchilada sauce during mixing to prevent dryness.
• Reduce calories by using Greek yogurt instead of sour cream and choosing lower-fat cheese varieties without compromising rich taste.
• Customize heat levels by adjusting green chili quantity or adding jalapeños for spice enthusiasts who love bold flavors.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 34 g
• Cholesterol: 90 mg