Chicken Enchiladas with Sour Cream White Sauce

If you’re looking for a delicious, comforting meal that feels like a warm hug, you’ve come to the right place! These Chicken Enchiladas with Sour Cream White Sauce are one of my all-time favorites. They are creamy, cheesy, and wrapped in soft flour tortillas that just melt in your mouth. This recipe is perfect for busy weeknights when you want something hearty and satisfying, as well as for family gatherings where everyone can gather around the table and enjoy a plateful of goodness.

What makes these enchiladas truly special is the rich sour cream white sauce that ties everything together. It’s tangy, smooth, and oh-so-delicious! I love how versatile this dish is; whether you’re cooking for a crowd or just whipping up something quick for dinner, these enchiladas never disappoint.

Why You’ll Love This Recipe

• Easy to prepare: With simple steps and straightforward ingredients, you can have this dish on the table in no time.
• Family-friendly: Kids and adults alike will dig into these cheesy enchiladas without any fuss!
• Make-ahead convenience: Prepare them ahead of time and pop them in the oven when you’re ready to eat.
• Delicious flavor: The combination of chicken, spices, and creamy sauce creates an explosion of flavor in every bite.

Ingredients You’ll Need

These are simple, wholesome ingredients that come together beautifully. You may even have some of these staples in your pantry already!

• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 8 flour tortillas (8-inch size)
• 2 cups shredded Monterey Jack cheese (divided)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream (full-fat recommended)
• 1 can (4 oz) diced green chilies
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro (for garnish, optional)

Variations

One of the things I love about this recipe is how flexible it is! Feel free to get creative with your ingredients based on what you have at home or your personal tastes.

• Swap the protein: Use shredded turkey or even black beans for a vegetarian option.
• Add veggies: Toss in some sautéed bell peppers or spinach for extra nutrition.
• Spice it up: Add jalapeños or a sprinkle of cayenne pepper to kick up the heat.
• Cheese alternatives: If Monterey Jack isn’t your favorite, try using cheddar or pepper jack cheese instead!

How to Make Chicken Enchiladas with Sour Cream White Sauce

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures it’s hot enough to melt that cheese into gooey perfection while baking!

Step 2: Season the Chicken

In a large mixing bowl, combine your cooked shredded chicken with garlic powder, onion powder, cumin, salt, and pepper. Mixing these seasonings into the chicken helps infuse every bite with flavor.

Step 3: Add Cheese

Add one cup of shredded Monterey Jack cheese into the seasoned chicken mixture. This not only enhances the flavor but also adds creaminess when baked. Mix it well and set aside!

Step 4: Warm Tortillas

Warm up those tortillas by wrapping them in a damp paper towel and microwaving for about 30-45 seconds. This makes them pliable and prevents tearing when you fill them.

Step 5: Fill the Tortillas

Lay each tortilla flat and spoon about a quarter cup of the chicken mixture into the center. Roll them tightly and place seam-side down in your greased baking dish. Repeat until all tortillas are filled!

Step 6: Make the Sauce

In a medium saucepan over medium heat, melt butter. Stir in flour to create a smooth paste—this forms the base of our creamy sauce! Whisking constantly is key here; we want it lump-free!

Step 7: Create Your White Sauce

Gradually whisk in chicken broth while stirring continuously until smooth. Cook until thickened enough to coat your spoon—about three to four minutes—and then remove from heat.

Step 8: Mix in Sour Cream

Stir in sour cream and diced green chilies until everything is blended beautifully. Taste it! If needed, adjust seasoning for extra zing.

Step 9: Cover with Sauce

Pour that luscious sour cream sauce evenly over all enchiladas in your baking dish—no tortilla left uncovered!

Step 10: Top with Cheese

Sprinkle your remaining cup of Monterey Jack cheese generously over the top. Who doesn’t love extra cheese?

Step 11: Bake Away!

Pop those enchiladas into your preheated oven uncovered for about 20-25 minutes until bubbly and golden brown on top.

Step 12: Serve & Enjoy!

Once out of the oven, let it rest for five minutes before serving. Garnish with fresh cilantro if you like—a little pop of color adds charm!

Now you’re ready to dig into a plateful of homemade chicken enchiladas with sour cream white sauce that will leave everyone asking for seconds! Enjoy!

Pro Tips for Making Chicken Enchiladas with Sour Cream White Sauce

Making chicken enchiladas is a delightful experience, and with a few helpful tips, you can elevate your dish even further!

• Use Rotisserie Chicken: This saves time and adds incredible flavor. Rotisserie chicken is juicy and seasoned, which enhances the overall taste of your enchiladas.

• Warm Your Tortillas: Softening the tortillas makes them more pliable and easier to roll. This helps prevent tearing and ensures they hold all that delicious filling without falling apart.

• Don’t Skip the Resting Time: Allowing the enchiladas to rest for a few minutes after baking lets the flavors meld together and makes serving easier. It also gives the sauce time to settle a bit.

• Experiment with Cheese: While Monterey Jack is fantastic, mixing in some cheddar or pepper jack can add an extra depth of flavor. Feel free to customize based on what you love!

• Make It Ahead: Assemble your enchiladas a day in advance and store them in the refrigerator. Just pour on the sauce and cheese before baking for an easy weeknight meal!

How to Serve Chicken Enchiladas with Sour Cream White Sauce

Presenting your chicken enchiladas beautifully can turn a simple dinner into an impressive feast! Here are some ideas to make your dish shine.

Garnishes

• Chopped Fresh Cilantro: A sprinkle of fresh cilantro adds a pop of color and freshness that complements the creamy sauce beautifully.
• Sliced Avocado: Creamy avocado slices bring richness and a lovely contrast to the tangy sour cream sauce.
• Diced Tomatoes: Fresh diced tomatoes not only add vibrant color but also provide a refreshing crunch that balances the creaminess.

Side Dishes

• Mexican Rice: Fluffy rice cooked with tomatoes, onions, and spices is a classic pairing that soaks up any extra sauce from your enchiladas.
• Refried Beans: Smooth refried beans provide protein and a creamy texture that pairs perfectly with the bold flavors of enchiladas.
• Corn Salad: A zesty corn salad with lime dressing offers sweetness and brightness, making it a delightful side dish alongside your rich main course.
• Guacamole and Tortilla Chips: Crunchy chips paired with creamy guacamole create a fun appetizer or side that everyone will love.

With these serving suggestions, your Chicken Enchiladas with Sour Cream White Sauce will be not only delicious but also visually enticing! Enjoy every bite!

Make Ahead and Storage

This Chicken Enchiladas with Sour Cream White Sauce recipe is perfect for meal prep! You can easily prepare it ahead of time for a quick family dinner or a cozy gathering. Here are some practical tips for storing, freezing, and reheating your delicious enchiladas.

Storing Leftovers

• Allow the enchiladas to cool completely before storing.
• Place leftovers in an airtight container in the refrigerator.
• Enjoy within 3-4 days for the best flavor and texture.

Freezing

• Prepare the enchiladas but do not bake them.
• Wrap each enchilada tightly in plastic wrap and then place them in a freezer-safe bag or container.
• Freeze for up to 2-3 months. Label with the date for easy tracking.

Reheating

• To reheat from refrigerated: Preheat your oven to 350°F (175°C) and bake uncovered for about 15-20 minutes until warmed through.
• To reheat from frozen: Remove plastic wrap, cover with foil, and bake at 350°F (175°C) for 30-40 minutes, removing the foil during the last 10 minutes to melt the cheese.

FAQs

Here are some common questions readers have about this recipe!

Can I make Chicken Enchiladas with Sour Cream White Sauce ahead of time?

Absolutely! You can prepare everything in advance and assemble the enchiladas. Just store them in the refrigerator or freezer until you’re ready to bake.

What is the best way to store Chicken Enchiladas with Sour Cream White Sauce?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them before baking.

Can I substitute other cheeses in Chicken Enchiladas with Sour Cream White Sauce?

Yes! While Monterey Jack is delicious, you can use other cheeses like cheddar or a blend of cheeses according to your preference.

How can I make Chicken Enchiladas with Sour Cream White Sauce spicier?

Add some diced jalapeños or spicy salsa to the chicken mixture for an extra kick that will complement the creamy sauce beautifully!

Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work well too! Just be sure to warm them properly; they tend to crack more easily than flour tortillas.

Final Thoughts

I hope you find joy in making these delightful Chicken Enchiladas with Sour Cream White Sauce! This dish is not just a meal; it’s a comforting experience that brings friends and family together. Whether it’s a busy weeknight or a relaxed weekend gathering, these enchiladas are sure to impress. Enjoy every cheesy bite, and don’t hesitate to share your experience with me!