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chicken-enchiladas-sour-cream-white-sauce-baked

Chicken Enchiladas with Sour Cream White Sauce

Soft flour tortillas stuffed with shredded chicken and Monterey Jack cheese, smothered in a creamy homemade sour cream white sauce, and baked until golden and bubbly. A comforting Tex-Mex dinner ready in 45 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup shredded cooked chicken rotisserie chicken recommended
  • 8 flour tortillas 8-inch size
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cup chicken broth
  • 1 cup sour cream full-fat recommended to prevent curdling
  • 4 oz diced green chiles 1 can, divided
  • 2 cup shredded Monterey Jack cheese divided, freshly grated recommended
  • 0.5 cup diced tomatoes optional, for topping
  • 0.25 cup fresh cilantro chopped, optional for topping

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • Large mixing bowl
  • Whisk

Method
 

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine shredded chicken with 0.5 cup of the shredded cheese and half of the diced green chiles. Mix until combined.
  3. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly, until the mixture turns light golden and smells slightly nutty.
  4. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens. Remove from heat and cool for 2 minutes.
  5. Stir the sour cream and remaining green chiles into the sauce until completely smooth.
  6. Warm tortillas in the microwave for 20 to 30 seconds to make them pliable. Spoon chicken filling into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
  7. Pour the sour cream sauce evenly over all the enchiladas, covering every tortilla completely. Sprinkle remaining Monterey Jack cheese over the top.
  8. Bake uncovered for 20 to 25 minutes until the sauce is bubbling and the cheese is melted and lightly golden. Broil for 2 to 3 minutes for extra browning if desired. Let rest 5 minutes before serving. Top with diced tomatoes and cilantro if using.

Notes

Use full-fat sour cream and let the sauce cool slightly off the heat before adding it to prevent curdling. Assemble up to 24 hours ahead and refrigerate unbaked. Add sauce and cheese just before baking and add 5 to 10 extra minutes to the cook time. Reheat leftovers covered with foil at 350 degrees F for 15 to 20 minutes.