Creamy Chicken Enchiladas

This hearty Chicken Enchiladas with Sour Cream White Sauce has become my family's ultimate comfort food over the years. The combination of tender shredded chicken wrapped in soft tortillas and smothered in a velvety white sauce creates an irresistible meal that disappears quickly whenever I serve it.

I first made these enchiladas during a particularly hectic week when I needed something satisfying that wouldn't keep me in the kitchen all evening. The moment my family tasted them, they immediately requested I add them to our regular dinner rotation. Now they've become our go to comfort food for everything from casual family dinners to special occasions.

Ingredients

• Shredded chicken provides the hearty protein base choose rotisserie chicken for maximum flavor and convenience
• Flour tortillas create the perfect vessel for holding all the delicious filling look for 6 inch size for ideal portions
• Monterey Jack cheese melts beautifully and provides the ideal mild creamy flavor that complements the sauce
• Butter and flour create the essential roux that thickens the sauce to velvety perfection
• Chicken broth adds depth and savory notes to the sauce use low sodium if watching salt intake
• Sour cream delivers the signature tangy creaminess that makes this sauce special full fat provides the best texture
• Diced green chilies add mild heat and authentic flavor without overwhelming the dish
• Spices including garlic powder onion powder and cumin build layers of flavor throughout the dish

Step-by-Step Instructions

Prepare the Filling

Combine the shredded chicken with half the Monterey Jack cheese in a large mixing bowl. This forms the base of your filling with the cheese helping to bind everything together while adding rich creaminess to every bite. The cheese will partially melt during baking creating pockets of gooey goodness throughout the enchiladas.

Season the Mixture

Add the garlic powder onion powder cumin salt and pepper to your chicken mixture. Stir thoroughly to ensure even distribution of seasonings throughout the filling. This step is crucial for building flavor within each enchilada not just in the sauce. Take time to taste and adjust seasonings if needed.

Fill and Roll Tortillas

Place approximately 1/4 cup of the chicken mixture in a line down the center of each tortilla. Roll each tortilla tightly ensuring the filling stays inside and place seam side down in your prepared baking dish. Arrange them snugly against each other to prevent unrolling during baking and to help them maintain their shape.

Create the Sour Cream Sauce

Melt butter in a saucepan over medium heat then whisk in flour until smooth creating a blonde roux. Cook this mixture for about 60 seconds to eliminate the raw flour taste but avoid browning. This roux forms the thickening base of your sauce giving it body and silky texture.

Develop the Sauce

Gradually whisk in chicken broth a little at a time maintaining constant whisking to prevent lumps. Allow the sauce to simmer for 3 to 4 minutes until noticeably thickened to a gravy like consistency. The sauce should coat the back of a spoon but still flow smoothly.

Finish the Sauce

Remove from heat and gently stir in sour cream and green chilies until fully incorporated and smooth. The residual heat will warm the sour cream without curdling it. This technique ensures a perfectly smooth sauce with a pleasant tanginess from the sour cream.

Assemble and Bake

Pour the completed sauce evenly over your rolled enchiladas ensuring they're completely covered. Sprinkle the remaining cheese over the top and bake at 350°F for 20 to 25 minutes until the cheese is melted and beginning to bubble and brown at the edges.

Bookmark

The green chilies are my secret weapon in this recipe. They add just enough flavor without overwhelming heat which makes this dish perfect for everyone including those who typically shy away from Mexican cuisine. My daughter who normally avoids anything remotely spicy asks for seconds every time I make these enchiladas.

Make Ahead Tips

These enchiladas can be fully assembled up to 24 hours before baking. Simply cover tightly with plastic wrap then aluminum foil and refrigerate. When ready to bake remove the plastic wrap but keep the foil on for the first 15 minutes of baking then uncover to allow the cheese to brown properly. You may need to add 5 to 10 minutes to the baking time if cooking directly from the refrigerator.

For longer storage prepare the enchiladas without the sauce and freeze in a baking dish. Prepare the sauce fresh on the day you plan to serve then pour over the frozen enchiladas and bake adding approximately 15 to 20 minutes to the cooking time.

Perfect Pairings

These enchiladas pair wonderfully with simple sides that complement without competing. A light green salad with citrus vinaigrette offers a refreshing contrast to the rich creaminess. Spanish rice absorbs any extra sauce making every bite delicious. For a complete Mexican inspired feast add black beans seasoned with cumin and lime or elote corn salad on the side.

For beverages consider serving with a crisp white wine like Sauvignon Blanc or a light beer. For non alcoholic options horchata or fresh lime agua fresca provides a pleasant counterpoint to the rich flavors.

Troubleshooting Tips

If your sauce seems too thick whisk in additional chicken broth one tablespoon at a time until you reach your desired consistency. Conversely if your sauce is too thin return it to the heat and simmer for a few more minutes.

To prevent soggy enchiladas lightly fry each tortilla in a small amount of oil for about 5 seconds per side before filling. This creates a barrier that helps maintain the tortilla integrity while still allowing it to absorb some of the delicious sauce.

Recipe Q&A

→ Can I make these enchiladas ahead of time?

Yes! Assemble the enchiladas and prepare the sauce up to 24 hours ahead, but store them separately in the refrigerator. Pour the sauce over the enchiladas just before baking, adding a few extra minutes to the baking time if cooking from cold.

→ What's the best chicken to use for enchiladas?

Rotisserie chicken provides the best flavor and convenience, but any cooked, shredded chicken works well. You can also poach chicken breasts or use leftover roasted chicken. The key is ensuring the chicken is moist and well-seasoned.

→ Can I freeze these chicken enchiladas?

Absolutely! Freeze them either before or after baking. If freezing unbaked, assemble completely including sauce and cheese, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Add 10-15 minutes to the baking time if still cold.

→ What can I substitute for the green chilies?

If you can't find canned green chilies, substitute with 1/4 cup diced jalapeños (seeds removed for less heat), 1/4 cup roasted and diced poblano peppers, or 2-3 tablespoons of salsa verde. Each will provide a different flavor profile but work well with the creamy sauce.

→ How can I make these enchiladas spicier?

To add heat, mix in 1/2 teaspoon cayenne pepper or red pepper flakes to the chicken filling, use pepper jack cheese instead of Monterey Jack, add a diced jalapeño (with seeds) to the sauce, or serve with hot sauce on the side. You can adjust the spice level to your preference.

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas provide a more authentic flavor but require different handling. Warm them slightly first to prevent cracking, either by heating briefly in a dry skillet or wrapping a stack in damp paper towels and microwaving for 30 seconds. The flavor pairs beautifully with the sour cream sauce.