Chicken Enchiladas Sour Cream Sauce

Chicken Enchiladas with Sour Cream White Sauce make a cozy weeknight dinner the whole family will ask for again and again. Creamy and cheesy yet loaded with Tex-Mex flavor, each tortilla is packed with juicy chicken and smothered in a velvety sour cream white sauce that turns this dish into true comfort food.

When I made these for my book club, the whole pan vanished before I could snag seconds. Nothing beats comforting enchiladas on a chilly evening.

Ingredients

• Shredded cooked chicken: provides the hearty filling and absorbs flavors well Cooked rotisserie chicken makes prep quick
• Flour tortillas: make the rolling easy and hold up well to saucy fillings Choose fresh for best texture
• Butter: gives richness to the sauce Use real unsalted butter for classic taste
• All purpose flour: helps thicken the sauce Always scoop and level for precise measurement
• Chicken broth: brings savory depth Opt for low sodium if watching salt
• Sour cream: creates the signature tangy creamy sauce Look for full fat for best results
• Diced green chiles: add gentle heat and Southwestern flavor Choose fire roasted if you like a smoky vibe
• Shredded Monterey Jack cheese: melts perfectly and offers mild creamy flavor Freshly shredded cheese melts best
• Diced tomatoes and fresh cilantro: are optional toppings for freshness and color Use ripe tomatoes and bright greens for garnish

Step-by-Step Instructions

Prep the Filling:

Mix the shredded chicken with half a cup of cheese and half the green chiles This lets the chiles infuse the chicken with a subtle zesty taste

Make the White Sauce:

Melt butter over medium heat in a saucepan Whisk in the flour until the mixture is smooth and cooks to a pale golden color This step removes raw flour taste so do not rush it

Thicken the Sauce:

Slowly whisk in chicken broth letting it come to a gentle simmer Stir constantly as it thickens to a creamy texture

Finish the Sauce:

Take the pan off the heat and stir in sour cream and the remaining green chiles Mix until completely smooth for the silkiest sauce

Fill and Roll the Tortillas:

Spoon chicken mixture down the center of each tortilla Roll tightly and place seam side down in your greased baking dish This keeps the enchiladas from opening during baking

Sauce and Cheese the Enchiladas:

Pour the white sauce evenly over the rolled tortillas Make sure to coat every nook so they bake up moist Top with remaining cheese for a bubbly golden crust

Bake:

Bake at 375 degrees uncovered for about 20 to 25 minutes The enchiladas should be hot through with melted cheese and lightly golden edges

Garnish and Rest:

Sprinkle with diced tomatoes and cilantro if desired Let the enchiladas rest five minutes so the filling sets before serving

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My favorite touch is the gentle heat from the green chiles paired with the cooling creamy sauce My little ones always ask for extra cheese and love helping roll up the tortillas building their own dinner memories

Storage Tips

Let enchiladas cool completely before storing in an airtight container Refrigerate for three to four days To reheat cover with foil and bake at 350 degrees until hot or microwave individual portions The sauce keeps the tortillas soft even after a day or two

Ingredient Substitutions

Corn tortillas can be used for a gluten free version Pepper Jack cheese is great if you want more spice Greek yogurt works as a sour cream alternative Diced cooked turkey or even roasted veggies can replace chicken if needed

Serving Suggestions

Serve with Spanish rice and seasoned black beans for a Tex-Mex feast A side green salad with lime vinaigrette balances the richness Top with avocado wedges or extra cilantro for a garden fresh finish

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Cultural Roots

Enchiladas are a classic comfort dish rooted in Mexican cuisine with many North American variations This Tex-Mex version swaps in a creamy white sauce which became popular in the Southwest during the mid twentieth century It blends Mexican tradition with a cozy American casserole vibe

Recipe FAQs

→ How do you get the sour cream sauce smooth?

Remove the saucepan from heat before stirring in sour cream to prevent curdling and ensure a glossy, smooth sauce.

→ Can you use corn tortillas instead of flour?

Absolutely! Corn tortillas add traditional flavor and can be swapped in, just warm them to prevent breaking while rolling.

→ What cheese pairs best with these enchiladas?

Monterey Jack melts beautifully and provides a mild creaminess, but you can substitute with pepper jack or cheddar for added flavor.

→ How can you make these enchiladas ahead?

Assemble and refrigerate the dish up to one day in advance, then bake just before serving for best texture and flavor.

→ How do you store leftovers?

Cover and refrigerate any remaining enchiladas for up to three days. Reheat in the oven or microwave until warmed through.