Description
These Chicken Enchiladas with Sour Cream White Sauce are creamy, cheesy, and irresistibly comforting. Tender chicken is wrapped in soft tortillas, smothered with a rich sour cream and green chili sauce, then baked until bubbly and golden. A cozy twist on a Mexican classic, this dish is perfect for busy weeknights or family gatherings.
Ingredients
8–10 small flour tortillas (20–25 cm)
420 g (3 cups) cooked chicken, shredded or chopped
340 g (3 cups) Monterey Jack cheese, shredded, divided
42 g (3 Tbsp) unsalted butter
24 g (3 Tbsp) all-purpose flour
480 ml (2 cups) chicken broth
240 g (1 cup) sour cream
115 g (1 can, 4 oz) diced green chilies (mild)
2–3 Tbsp green onions, sliced, for garnish
Instructions
Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish.
Make filling: Mix chicken with 1 cup Monterey Jack cheese.
Assemble enchiladas: Spoon filling into tortillas, roll tightly, and place seam-side down in dish. Repeat with remaining tortillas.
Make the sauce: In a skillet, melt butter over medium heat. Whisk in flour; cook 1 minute. Remove from heat, whisk in broth slowly. Return to heat, cook 3–5 minutes until thickened. Cool 2 minutes, then stir in sour cream and green chilies until smooth.
Bake: Pour sauce over tortillas. Top with remaining cheese. Bake uncovered 20–25 minutes until bubbly. Broil 1–2 minutes for a golden top.
Serve: Garnish with green onions and serve warm.
Notes
Let the sauce cool slightly before stirring in sour cream to prevent curdling.
Warm tortillas in the microwave to prevent cracking.
Swap in pepper jack for extra spice, or cheddar for richness.
Assemble ahead of time and refrigerate up to 24 hours before baking.
For freezer prep: freeze rolled tortillas without sauce, then add sauce before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner / Main Course
- Method: Baked / Skillet Sauce
- Cuisine: Mexican-Inspired