Description
Make these comforting, creamy chicken enchiladas with a tangy sour cream sauce. This family-friendly recipe uses simple ingredients for a satisfying, balanced weeknight meal.
Ingredients
Scale
- 2 ½ cups cooked shredded chicken
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp cumin
- ½ tsp chili powder
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp flour
- 1 ½ cups chicken broth
- 1 can mild green chiles (4 oz)
- ½ tsp garlic powder
- Salt to taste
- 8–10 flour tortillas
- Additional Monterey Jack cheese for topping
- Cilantro for garnish
Instructions
- Prepare the chicken filling: In a large bowl, combine the shredded chicken, sour cream, Monterey Jack cheese, cheddar cheese, diced onion, minced garlic, cumin, salt, pepper, and chili powder if you are using it. Mix until the filling is creamy and fully incorporated.
- Make the sour cream white sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute to create a roux. Slowly pour in the chicken broth while whisking constantly. Simmer for 2–3 minutes until the sauce slightly thickens. Reduce the heat to low. Add the sour cream, green chiles, garlic powder, and salt. Stir gently; do not boil the sauce or the sour cream may curdle. The sauce should be pale, creamy, smooth, and pourable.
- Assemble the enchiladas: Warm the tortillas for 20 seconds so they roll without tearing. Spoon a generous amount of the chicken filling into each tortilla. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat until the dish is full.
- Add sauce and cheese: Pour all the sour cream sauce evenly over the assembled enchiladas. Sprinkle generously with the additional Monterey Jack cheese for topping.
- Bake: Bake at 350°F (175°C) for 25–30 minutes. The cheese should melt and bubble, and the edges should look lightly golden. You can broil for 1–2 minutes for a toasted finish if desired.
- Serve: Top the baked enchiladas with fresh cilantro. Serve with a spoon of sour cream and optional diced green onions. These go well with rice, beans, or a fresh salad.
Notes
- Warming the chicken before mixing it into the filling helps the sour cream blend more smoothly.
- Do not boil the sour cream sauce after adding the sour cream to prevent curdling.
- These enchiladas are mild and kid-friendly, perfect for families.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
- Cholesterol: 110
Keywords: Cheesy Sour Cream Chicken Enchiladas, Dinner Ideas Recipes, Easy Weeknight Dinners, Kid Friendly Dinners, Chicken Casserole, White Enchiladas, Family Dinner