Why Make This Recipe
Creamy Chicken Enchiladas with Sour Cream White Sauce is a delicious and comforting dish that is perfect for any occasion. This recipe combines tender chicken, gooey cheese, and a rich, creamy sauce all wrapped in soft flour tortillas. It’s easy to make and sure to please the whole family. Plus, it’s a great way to use leftover chicken!
How to Make Creamy Chicken Enchiladas with Sour Cream White Sauce
Ingredients
- 8–10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded (divided)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
- 2–3 tablespoons green onions, sliced
Directions
- Preheat oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick spray.
- In a bowl, mix the shredded chicken and 1 cup of the cheese.
- Fill each tortilla with the chicken-cheese mixture, roll up, and place seam-side down in the baking dish.
- In a skillet, melt the butter over medium heat. Whisk in flour and cook for 1 minute.
- Remove from heat and slowly whisk in chicken broth. Return to heat and cook until thickened, about 3–5 minutes.
- Let cool slightly, then stir in sour cream and green chilies until smooth.
- Pour the sauce evenly over enchiladas and top with remaining 2 cups cheese.
- Bake uncovered for 20–25 minutes, or until bubbly and heated through.
- Broil for 1–2 minutes if a golden top is desired.
- Garnish with sliced green onions and serve warm.
How to Serve Creamy Chicken Enchiladas with Sour Cream White Sauce
Serve your creamy chicken enchiladas hot from the oven. You can pair them with some fresh side dishes like guacamole, salsa, or a simple green salad. Enjoy them with your favorite beverage for a complete meal.
How to Store Creamy Chicken Enchiladas with Sour Cream White Sauce
To store leftovers, let the enchiladas cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. Just thaw in the fridge overnight before reheating.
Tips to Make Creamy Chicken Enchiladas with Sour Cream White Sauce
- Use rotisserie chicken for a quicker option.
- Feel free to add black beans or corn for extra flavor and texture.
- If you like spice, try adding jalapeños to the filling or sauce.
Variation
You can switch up the cheese and use cheddar or pepper jack for a different flavor. You can also make these enchiladas with beef or a vegetarian option like mushrooms or spinach.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas and sauce ahead of time. Assemble everything and store it in the fridge. Just bake before serving.
What can I serve with creamy chicken enchiladas?
They go well with rice, beans, chips and salsa, or a fresh salad.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work well too, though they may need to be warmed slightly to prevent cracking while rolling.
Creamy Chicken Enchiladas with Sour Cream White Sauce
Ingredients
Enchiladas
- 8–10 pieces small flour tortillas
- 3 cups cooked chicken, shredded or chopped Use rotisserie chicken for a quicker option.
- 3 cups Monterey Jack cheese, shredded (divided) Feel free to switch to cheddar or pepper jack for different flavors.
White Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can diced green chilies (4 oz, mild)
- 2–3 tablespoons green onions, sliced Garnish before serving.
Instructions
Preparation
- Preheat oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick spray.
- In a bowl, mix the shredded chicken and 1 cup of the cheese.
- Fill each tortilla with the chicken-cheese mixture, roll up, and place seam-side down in the baking dish.
Making the Sauce
- In a skillet, melt the butter over medium heat. Whisk in flour and cook for 1 minute.
- Remove from heat and slowly whisk in chicken broth. Return to heat and cook until thickened, about 3–5 minutes.
- Let cool slightly, then stir in sour cream and green chilies until smooth.
Baking
- Pour the sauce evenly over enchiladas and top with remaining 2 cups cheese.
- Bake uncovered for 20–25 minutes, or until bubbly and heated through.
- Broil for 1–2 minutes if a golden top is desired.
- Garnish with sliced green onions and serve warm.