Description
These Chicken Enchiladas with Sour Cream White Sauce are a comforting and creamy twist on a classic Mexican favorite. Tender shredded chicken is wrapped in warm flour tortillas, smothered in a rich sour cream-based sauce, and baked until bubbly and golden. Perfect for a family dinner or entertaining guests, this recipe balances savory flavors with a creamy texture for a deliciously satisfying meal.
Ingredients
Scale
Chicken Filling
- 3-4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tsp garlic powder
- 2 tsp olive oil
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
Sour Cream White Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup sour cream (full-fat)
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 can (4 oz) diced green chiles (optional)
- Cooking spray (for baking dish)
Others
- 8 flour tortillas
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking.
- Cook Chicken: Heat 2 teaspoons of olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder, then cook them until golden brown, about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). After cooking, shred the chicken using two forks.
- Prepare Sauce: In a saucepan over medium heat, melt the butter until it’s bubbly. Stir in the flour and cook until smooth to create a roux. Gradually whisk in the chicken broth and sour cream, adding salt, pepper, and garlic powder for seasoning. If desired, stir in the diced green chiles. Simmer the sauce gently until it thickens slightly, about 5 minutes.
- Assemble Enchiladas: Spread a thin layer of the white sauce on the bottom of the prepared baking dish. Lay out each flour tortilla and spoon a generous amount of shredded chicken and cheese onto it. Roll each tortilla tightly and place them seam-side down in the dish. Pour the remaining sauce over the top and sprinkle with additional cheese.
- Bake: Cover the baking dish with foil and bake in the oven for 20 minutes. Remove the foil and bake an additional 10 minutes until the cheese on top is bubbly and golden brown.
Notes
- For extra flavor, add diced green chiles to the sauce to give a slight kick.
- Use a blend of Monterey Jack and cheddar cheese for the best melting and flavor combination.
- If you prefer spicier enchiladas, add chopped jalapeños or a sprinkle of chili powder to the chicken seasoning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- To save time, rotisserie chicken can be used instead of cooking chicken breasts.
