Creamy Chicken Enchiladas with Sour Cream White Sauce

If there’s one dish that brings comfort with every bite, it’s these Chicken Enchiladas with Sour Cream White Sauce! Imagine tender, shredded chicken wrapped in soft flour tortillas, smothered in a creamy, tangy white sauce, and topped with gooey melted cheese. This recipe is a true crowd-pleaser, perfect for a cozy family dinner or even a casual get-together with friends.

A Recipe Worth Sharing

I’m thrilled to share this recipe with you because it’s one of those meals that hits all the right notes. It’s rich, flavorful, and has just the right amount of zest, thanks to the diced green chilies. Plus, it’s super easy to put together – perfect for those busy weeknights when you want something hearty and satisfying without spending hours in the kitchen.

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Why You’ll Love These Chicken Enchiladas

These Chicken Enchiladas with Sour Cream White Sauce are:

• Creamy and comforting: The sauce is rich and velvety, with a slight tang from the sour cream that complements the mild heat from the green chilies.
• Easy to make: With simple ingredients and straightforward steps, this dish is perfect for both novice and seasoned cooks.
• Family-friendly: Kids and adults alike love the cheesy, creamy goodness of these enchiladas.
• Versatile: You can easily switch up the ingredients to suit your taste or what you have on hand.

What Do They Taste Like?

These enchiladas are a symphony of flavors and textures. The chicken is juicy and tender, the tortillas are soft yet slightly crisp around the edges, and the sauce – oh, the sauce! It’s creamy, cheesy, and just a tad spicy, making every bite irresistible. The combination of cheddar and Monterey Jack cheeses adds a perfect gooey, cheesy layer that takes this dish to the next level.

Ingredients You’ll Need

To whip up these delicious enchiladas, here’s what you’ll need:

• 2 cups cooked, shredded chicken
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 8 flour tortillas
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can (4 oz) diced green chilies
• Salt and pepper to taste

Tools You’ll Need

• Baking dish
• Medium saucepan
• Whisk
• Mixing bowls
• Measuring cups and spoons

Ingredient Additions and Substitutions

• Spice it up: Add a diced jalapeño or a dash of hot sauce to the sauce for extra heat.
• Switch the protein: Try using shredded turkey or even beef for a different take.
• Cheese options: Feel free to use pepper jack, mozzarella, or even a Mexican blend for a unique flavor twist.
• Vegetarian version: Replace the chicken with black beans, corn, and sautéed bell peppers.

Step-by-Step Instructions

1. Prepare the Filling

Preheat your oven to 350°F (175°C) and lightly grease a baking dish. In a mixing bowl, combine the shredded chicken with ½ cup of cheddar cheese and ½ cup of Monterey Jack cheese.

2. Fill and Roll

Divide the chicken mixture among the flour tortillas. Roll each tortilla up tightly and place them seam-side down in the prepared baking dish.

3. Make the Sauce

In a medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux, and cook for about 1 minute. Gradually whisk in the chicken broth, continuing to stir until the mixture thickens.

4. Add the Flavor

Remove the saucepan from heat, then stir in the sour cream and diced green chilies. Season with salt and pepper to taste.

5. Assemble and Bake

Pour the creamy sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining cheddar and Monterey Jack cheeses on top. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

What to Serve with These Enchiladas

These enchiladas pair wonderfully with:

• Mexican rice: A side of fluffy, flavorful rice is a classic choice.
• Refried beans: Creamy and satisfying, they complement the enchiladas perfectly.
• Fresh salad: A crisp salad with a tangy vinaigrette balances the richness of the dish.
• Guacamole and chips: Add some crunch and creaminess with this dynamic duo.

Tips for Perfect Enchiladas

• Don’t overfill the tortillas: This ensures they stay rolled and don’t burst open while baking.
• Let the sauce cool slightly: Stirring in the sour cream after the sauce cools a bit prevents it from curdling.
• Broil for extra crispiness: For a crispy, golden top, broil the enchiladas for the last 2-3 minutes of baking.

Storage Instructions

These enchiladas store well in the fridge for up to 3 days. To reheat, cover with foil and warm them in the oven at 350°F until heated through. You can also freeze them for up to 2 months – just be sure to thaw them overnight in the fridge before reheating.

Frequently Asked Questions (FAQ)

Can I make these enchiladas ahead of time?

Absolutely! Assemble the enchiladas and cover them tightly with plastic wrap or foil. Store in the fridge for up to 24 hours. When you’re ready to bake, just pour the sauce over and add the cheese.

Can I use corn tortillas instead of flour?

Yes, corn tortillas will work, but they tend to be smaller and more delicate. You might want to lightly fry them first to prevent tearing.

How can I make this dish spicier?

Add more diced chilies, jalapeños, or even a splash of hot sauce to the sauce for an extra kick.

Wrapping It Up

These Chicken Enchiladas with Sour Cream White Sauce are everything you could want in a meal: comforting, flavorful, and easy to make. Whether you’re cooking for family or friends, this dish is sure to impress.

If you loved this recipe, be sure to check out our other fan-favorite dishes like Peach Salsa or Grilled Chicken Tacos!

Let’s Stay Connected!

Did you make these enchiladas? I’d love to hear how they turned out! Share your photos and tag me on Pinterest Plus, leave a review below – your feedback means the world to me!

Nutritional Information

Approximate nutritional details per serving:

• Calories: 420
• Protein: 25g
• Carbs: 20g
• Fat: 25g

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