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

Chicken Enchiladas with Sour Cream White Sauce

Creamy, cheesy chicken enchiladas smothered in a homemade sour cream white sauce with green chilies. Ready in 45 minutes and perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken rotisserie chicken recommended
  • 8 small flour tortillas 6-inch size
  • 2 cups shredded Monterey Jack cheese divided
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream full-fat preferred
  • 1 4 oz can diced green chilies
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • fresh cilantro for garnish, optional

Equipment

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

Method
 

  1. Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine shredded chicken, 1 cup of Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and pepper. Stir until evenly mixed.
  3. Lay a tortilla flat. Spoon about 1/4 cup of chicken filling down the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas. Warm tortillas for 20 seconds if they crack during rolling.
  4. Melt butter in a medium saucepan over medium heat. Whisk in flour and stir constantly for 1 minute until a smooth paste forms.
  5. Gradually whisk in chicken broth. Cook for 3 to 4 minutes, stirring continuously, until the sauce thickens enough to coat the back of a spoon.
  6. Remove from heat. Stir in sour cream and diced green chilies until smooth and fully combined. Taste and adjust seasoning.
  7. Pour sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
  8. Bake uncovered for 20 to 25 minutes until cheese is melted and golden in spots and sauce is bubbling at the edges. Garnish with fresh cilantro and serve immediately.

Notes

Always add sour cream off the heat to prevent curdling. Rotisserie chicken saves time and adds great flavor. Warm tortillas before rolling to prevent cracking. Make ahead: assemble, cover, and refrigerate up to 24 hours before baking. Freeze unbaked for up to 3 months.