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These creamy Chicken Enchiladas with Sour Cream White Sauce are the ultimate comfort meal for nights when you want something warm filling and easy to make at home. Each tortilla is loaded with juicy chicken and melty cheese all blanketed by a velvety white sauce that brings it all together. The result is pure Tex-Mex coziness that feels like it belongs at a family table.
The first time I made these my husband asked for seconds before he even finished his first plate now it is what I make to welcome new neighbors.
Ingredients
- Shredded cooked chicken: brings savory richness pick rotisserie or poached chicken for best flavor and tenderness
- Flour tortillas: hold everything together choose fresh and soft ones for easy rolling
- Butter: creates the base for the roux which thickens the sauce opt for high quality if possible
- All-purpose flour: thickens the sauce without overpowering flavor fresher flour will always yield a smoother sauce
- Chicken broth: adds depth and seasoning homemade or low sodium is best to control salt
- Sour cream: makes the sauce extra creamy and tangy use full fat for the richest texture
- Diced green chiles: infuse a gentle heat and Tex-Mex flavor choose fire-roasted if available for a smokier twist
- Monterey Jack cheese: melts beautifully and adds mild creamy flavor always grate your own for best melt
- Diced tomatoes: add freshness and acidity for garnish look for ripe cherry or Roma tomatoes
- Chopped fresh cilantro: balances the richness and adds a burst of color select bright green fragrant bunches
Step-by-Step Instructions
- Prepare the Filling:
- In a medium bowl mix the shredded chicken with half a cup of Monterey Jack cheese and half of the diced green chiles blend gently until evenly combined
- Make the Sour Cream Sauce:
- Melt butter over medium heat in a small saucepan let it foam but not brown whisk in flour and stir continuously until the mixture is golden and smells nutty about two minutes pour in chicken broth slowly whisking constantly to ensure no lumps form let this simmer until it thickens enough to coat the back of a spoon remove from heat and gently stir in the sour cream and the remaining green chiles whisk until the sauce is completely smooth taste and adjust seasoning if desired
- Assemble the Enchiladas:
- Lay out a tortilla fill the center with a generous scoop of the chicken mixture tuck in the edges and roll tightly place seam side down in a greased baking dish repeat until all tortillas are filled
- Sauce and Cheese:
- Pour the warm sour cream sauce over the stuffed tortillas spreading it to cover every inch sprinkle the rest of the cheese evenly on top
- Bake to Bubbly Perfection:
- Place the dish in a preheated oven at 375 degrees and bake uncovered for about twenty to twenty five minutes the cheese should be melted and lightly golden and the edges of the sauce bubbling remove and let rest for five minutes before serving
- Top and Serve:
- Scatter diced tomatoes and chopped cilantro over the enchiladas if you like for a pop of color and flavor
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I adore the sour cream in this recipe it takes the entire dish to creamy new heights Every time I pull this bubbling pan from the oven my whole family gathers around eagerly sometimes sneaking a taste straight from the dish
Storage Tips
Keep leftover enchiladas in an airtight container in the fridge for up to three days Reheat in the oven or microwave until thoroughly warmed To freeze wrap tightly and store for up to two months then bake directly from frozen adding ten extra minutes to the cooking time
Ingredient Substitutions
No chicken on hand Try shredded turkey or rotisserie pork Want a healthier version Greek yogurt stands in for sour cream beautifully and cheddar works if Monterey Jack is not available You can use corn tortillas for a gluten free version just warm them a bit before rolling to prevent cracks
Serving Suggestions
Serve with a side of black beans or simple Spanish rice For a zesty touch add fresh lime wedges and sliced jalapenos A tossed green salad with a tangy vinaigrette balances out the richness perfectly
Cultural and Historical Context
Tex-Mex enchiladas are a fusion of Mexican and Texan flavors evolving over generations While traditional versions often feature a red chile sauce the sour cream white sauce proves that comfort food evolves to fit every family’s taste and pantry
Recipe FAQs
- → How can I keep the enchiladas from getting soggy?
Ensure tortillas are rolled tightly with filling and placed seam-side down. Avoid using excess sauce inside the tortillas, reserving it for topping instead.
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas offer a slightly different flavor and texture. Warming them before rolling helps prevent cracking.
- → What cheese works well for this dish?
Monterey Jack melts smoothly, but you can substitute with mozzarella or cheddar for a different flavor profile.
- → Can these enchiladas be assembled ahead of time?
Absolutely. You can prepare and refrigerate them up to 24 hours in advance, then bake just before serving.
- → How can I add extra flavor to the filling?
Mix in sautéed onions, bell peppers, or add a touch of cumin and chili powder to the chicken mixture.
- → Is it possible to freeze leftover enchiladas?
Yes! Bake, cool completely, then wrap tightly and freeze. Reheat in the oven until warmed through.