Chicken Enchiladas Sour Cream

Creamy, comforting, and oh so satisfying, these Chicken Enchiladas with Sour Cream White Sauce take simple ingredients and turn them into a crowd-pleasing dinner. The tender chicken tucked inside soft tortillas gets blanketed with a tangy white sauce and a melt of cheese that will have everyone reaching for seconds.

These enchiladas hit my table the first time on a chilly weeknight as a last-minute solution for leftover rotisserie chicken. Now it is the recipe I turn to when I want something both cozy and reliable.

Ingredients

• Shredded cooked chicken: for juicy filling and protein prep ahead with rotisserie or poach your own for extra flavor
• Flour tortillas: soft and pliable for easy rolling select the freshest you can
• Butter: creates a rich roux base for the sauce choose unsalted for more control
• All-purpose flour: thickens the sauce and gives a silky texture go for unbleached when possible
• Chicken broth: adds homey depth to the sauce an easy way to sneak in extra chicken flavor use low sodium for a lighter touch
• Sour cream: brings creamy tang that defines the sauce use full fat for best results and a luxuriously rich texture
• Diced green chiles: add gentle heat and Tex-Mex character opt for fire-roasted if you like a deeper flavor
• Monterey Jack cheese: melts beautifully and gives mild creamy flavor freshly grated cheese is best for meltability
• Diced tomatoes: for a bright juicy finish as an optional topping look for ripe and vibrant ones
• Fresh cilantro: for a pop of freshness as an optional garnish chop right before serving for the best aroma

Step-by-Step Instructions

Cook the Roux:

Melt butter in a saucepan over medium heat then sprinkle in flour whisking constantly Cook for about two minutes to remove the raw flour taste This base will ensure your sauce is thick and lump free

Make the Sauce:

Slowly pour in chicken broth whisking the whole time Keep cooking on medium until the sauce thickens and gently simmers Remove from heat and stir in sour cream and half the green chiles The result should be glossy creamy and smooth

Prep the Filling:

In a bowl combine shredded chicken with half a cup of cheese and the rest of the green chiles Toss until everything is evenly coated This step infuses the chicken with extra flavor and keeps the filling moist

Fill the Tortillas:

Spoon about one eighth of the chicken mixture onto the lower third of each tortilla Roll up tightly and arrange them seam-side down in a greased baking dish The snug fit helps all the enchiladas cook evenly

Top and Bake:

Pour the warm sour cream sauce over the arranged tortillas making sure every crevice is covered Sprinkle the remaining cheese over top for a bubbly crust Slide into a 375 degree oven and bake uncovered until the sauce is bubbling and the cheese is turning golden usually about twenty five minutes

Garnish and Serve:

Let the enchiladas stand five minutes for easier serving Scatter with diced tomatoes and cilantro if you like and dig in while hot

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I adore Monterey Jack cheese here for its creamy melt and subtle tang My kids love helping with the cheese topping and it always leads to some silly flour fights in the kitchen before dinner

Storage Tips

Leftover enchiladas keep well in an airtight container in the fridge for up to three days Allow them to fully cool before storing To reheat cover with foil and warm in the oven at 350 degrees until hot or microwave in single portions for quick lunches Freeze assembled unbaked enchiladas for up to two months thaw overnight in the fridge before baking as usual

Ingredient Substitutions

Cooked turkey or rotisserie chicken can be used in place of fresh chicken and works just as well For a gluten free version try corn tortillas and swap all purpose flour for a measure for measure gluten free blend Pepper Jack cheese adds a kick in place of Monterey Jack and Greek yogurt stands in for sour cream in a pinch just expect a tangier note

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Serving Suggestions

Serve with a side of Spanish rice or a simple green salad for freshness A sprinkle of sliced jalapenos or pickled onions will add zip If you like a little crunch top with chopped scallions or even a handful of crushed corn chips before serving

Cultural Notes

Chicken enchiladas have roots in Mexican cuisine but this Tex Mex version with sour cream sauce was popularized in the American Southwest The creamy sauce and flour tortillas speak to comforting American adaptations while the chiles and cheese hold onto their vibrant Mexican inspiration

Recipe FAQs

→ What type of chicken is best to use?

Shredded rotisserie or leftover cooked chicken works best for easy preparation and tender filling.

→ Can I substitute corn tortillas for flour?

Yes, you may use corn tortillas. Warm them first to prevent cracking when rolling up the filling.

→ Is there a way to make this dish ahead?

Assemble the enchiladas and sauce separately, refrigerate, then bake when ready to serve to keep the texture just right.

→ How can I make it spicier?

Add diced jalapeños or include more green chiles in the filling and sauce according to your preferred heat level.

→ What sides pair well with this meal?

Serve with Mexican rice, refried beans, or a simple leafy salad for a balanced, satisfying table.

→ How do I store leftovers?

Cool completely, cover, and refrigerate up to 3 days. Reheat in the oven until hot and bubbly before enjoying again.