Chicken Enchiladas with Sour Cream White Sauce
Imagine tender shredded chicken and melted cheese, wrapped in soft tortillas, and smothered in a luxuriously creamy, subtly tangy white sauce. These Chicken Enchiladas with Sour Cream White Sauce are the epitome of hearty and comforting food. Unlike their red sauce counterparts, this version boasts a milder, richer, and incredibly velvety character. The sauce, a beautiful blend of sour cream, broth, and green chiles, bakes into a golden-brown blanket that is both decadent and surprisingly balanced. This dish is perfect for when you want to serve something impressive that doesn’t require complicated techniques—ideal for a Sunday family dinner or a casual gathering with friends where you want the food to speak for itself.
**Perfect for:**
* Cozy Family Dinners
* Casual Weekend Entertaining
* Potluck Contributions
* Comfort Food Cravings
* Make-Ahead Weeknight Meals
**Why You’ll Love This Chicken Enchiladas Recipe**
**Incredibly Creamy & Flavorful:** The star is the silky sour cream white sauce, infused with mild green chiles and spices. It creates a luxurious coating that’s far more interesting than a simple cheese sauce, offering a delightful tang that cuts through the richness.
**Surprisingly Straightforward:** While the result looks restaurant-worthy, the process is approachable. It involves simple steps: cooking the filling, making the sauce, rolling, and baking. The active time is minimal for such a rewarding payoff.
**Customizable Foundation:** This recipe is a perfect canvas. Start with this classic version, then easily adapt the protein, spice level, and add-ins to suit your taste, making it a versatile staple in your recipe collection.
**Excellent for Making Ahead:** You can assemble the entire dish hours or even a day before you need to bake it. This makes it a stress-free option for entertaining or for planning a seamless weeknight dinner.
**Preparation and Cooking Time**
**Total Time:** 1 hour 15 minutes
**Preparation Time:** 30 minutes
**Cooking Time:** 45 minutes
**Servings:** 6 servings (2 enchiladas per person)
**Nutritional Information (Per Serving – Estimate):**
* **Calories:** 520-570 kcal
* **Protein:** 32g
* **Carbohydrates:** 35g
* **Fat:** 28g
* **Fiber:** 3g
* **Sugar:** 4g
**Nutritional Disclaimer**
aileenrecipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
**For the Filling:**
* 3 cups cooked chicken, shredded (from about 1.5 lbs boneless, skinless breasts or thighs)
* 2 tablespoons vegetable oil
* 1 medium yellow onion, diced
* 1 (4 oz) can diced green chiles
* 1 teaspoon ground cumin
* ½ teaspoon garlic powder
* Salt and black pepper to taste
* 2 cups (8 oz) shredded Monterey Jack cheese, divided
* 1 cup (4 oz) shredded mild cheddar cheese, divided
**For the Sour Cream White Sauce:**
* 3 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* 2 cups low-sodium chicken broth
* 1 cup full-fat sour cream
* ½ teaspoon salt
* ¼ teaspoon white pepper (black pepper is fine)
**For Assembly:**
* 12 (6-inch) soft corn or flour tortillas
* Cooking spray or extra oil
* Chopped fresh cilantro, for garnish
* Diced avocado or tomato, for garnish (optional)
**Step-by-Step Instructions**
**1. Prepare the Filling:**
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the shredded chicken, diced green chiles, cumin, garlic powder, salt, and pepper. Cook for another 2-3 minutes until heated through and fragrant. Remove from heat and stir in 1 cup of the Monterey Jack and ½ cup of the cheddar cheese. Set aside.
**2. Make the White Sauce:**
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture is bubbly and light golden, creating a roux. Gradually whisk in the chicken broth, ensuring no lumps form. Continue to cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and let cool for 2-3 minutes. This step is crucial to prevent the sour cream from curdling. Whisk in the sour cream, salt, and white pepper until completely smooth.
**3. Assemble the Enchiladas:**
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or oil. Spread about ½ cup of the white sauce evenly across the bottom of the dish.
Warm the tortillas briefly (about 15 seconds each in a microwave or 10 seconds per side in a dry skillet) to make them pliable. Place a heaping ⅓ cup of the chicken filling down the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling, arranging them snugly in the dish.
**4. Sauce and Bake:**
Pour the remaining white sauce evenly over the top of the rolled enchiladas, spreading to cover the ends. Sprinkle the remaining 1 cup of Monterey Jack and ½ cup of cheddar cheese over the top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is fully melted and the edges are bubbly.
**5. Rest and Garnish:**
Let the enchiladas stand for 10 minutes after removing them from the oven. This allows the sauce to set slightly, making them much easier to serve. Garnish generously with chopped fresh cilantro and other desired toppings.
**How to Serve Chicken Enchiladas**
* **As a Complete Main Course:** Serve two enchiladas per person alongside a simple side of Mexican rice and refried beans for a classic, satisfying plate.
* **With a Fresh Contrast:** A crisp green salad with a lime-cilantro vinaigrette or a simple slaw provides a perfect refreshing counterpoint to the rich, creamy enchiladas.
* **Top with Brightness:** Offer bowls of diced avocado, pico de gallo, sliced jalapeños, and a squeeze of fresh lime juice so everyone can customize their plate.
* **Perfect for a Gathering:** Bring the entire baking dish straight to the table for a family-style meal that encourages sharing and conversation.
**Additional Tips for Chicken Enchiladas**
* For the most flavorful chicken, poach breasts or thighs in well-seasoned broth, or use the meat from a store-bought rotisserie chicken for ultimate convenience.
* To prevent the sour cream from curdling in the sauce, always temper it by letting the thickened broth mixture cool slightly before whisking it in.
* If using corn tortillas, a quick dip in hot oil (about 10 seconds per side) will make them even more pliable and prevent cracking during rolling.
**Recipe Variations of Chicken Enchiladas**
* **Green Chile & Chicken Version:** Replace half the white sauce with a 10-oz can of green enchilada sauce for a tangy, vibrant twist.
* **Spicy Version:** Add 1 finely diced jalapeño to the onion while sautéing. Incorporate ½ teaspoon of chipotle powder into the sauce for a smoky heat.
* **Vegetarian Version:** Substitute the chicken with 3 cups of a mixture of black beans, corn, and sautéed zucchini or spinach. Use vegetable broth in the sauce.
**Freezing and Storage for Chicken Enchiladas**
**Storage:** Store leftover baked enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the dish with foil and reheat in a 300°F oven until warmed through.
**Freezing:** Assemble the enchiladas up to the point of baking (sauced and cheesed). Cover the unbaked dish tightly with plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the covered baking time if needed.
**FAQ Section about Chicken Enchiladas**
**Can I use low-fat sour cream?**
Full-fat sour cream is highly recommended for the creamiest, most stable sauce that won’t separate. Low-fat varieties may result in a thinner, less luxurious texture.
**My sauce seems too thick. What should I do?**
If the sauce becomes too thick before assembling, simply whisk in a few additional tablespoons of chicken broth until it reaches a pourable, gravy-like consistency.
**Can I prepare these ahead of time?**
Absolutely. You can assemble the entire dish, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if starting from cold.
**Conclusion of Chicken Enchiladas Recipe**
Chicken Enchiladas with Sour Cream White Sauce are a guaranteed crowd-pleaser, offering a comforting, creamy alternative to traditional recipes. The process is a rewarding kitchen project that yields a spectacular result, perfect for both everyday meals and special occasions. With its make-ahead flexibility and endless options for customization, this dish is destined to become a treasured recipe in your home cooking repertoire. Gather your ingredients, preheat the oven, and get ready to create a meal that is as delightful to make as it is to devour.