Description
These Chicken Enchiladas with Sour Cream White Sauce combine tender, seasoned shredded chicken wrapped in soft flour tortillas, smothered in a creamy, cheesy white sauce made with sour cream and chicken broth. Baked to bubbly perfection, this comforting Mexican-inspired dish offers a delightful balance of rich flavors and creamy textures, perfect for a flavorful family dinner.
Ingredients
Scale
Chicken and Tortillas
- 3-4 boneless, skinless chicken breasts
- 8 flour tortillas
Cheese
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
Sour Cream White Sauce
- 1 cup full-fat sour cream
- 1 cup low-sodium chicken broth
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 can (4 oz) diced green chiles (optional)
- 2 tsp olive oil (for cooking chicken)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking and prepare it for baking the enchiladas.
- Cook Chicken: Heat 2 teaspoons of olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder, then cook them for about 6-7 minutes on each side until they are golden brown and reach an internal temperature of 165°F (75°C). Once cooked, shred the chicken using two forks or your hands.
- Prepare White Sauce: In a saucepan over medium heat, melt the unsalted butter until bubbly. Stir in the all-purpose flour and mix until smooth to create a roux. Gradually whisk in the chicken broth and sour cream; if desired, stir in the diced green chiles. Season the sauce with salt, pepper, and garlic powder. Simmer the mixture for about 5 minutes until it slightly thickens.
- Assemble Enchiladas: Spread a thin layer of the prepared sour cream white sauce on the bottom of the baking dish. Lay out each flour tortilla, place a portion of shredded chicken and a sprinkle of shredded cheese onto each, then roll them tightly and place seam-side down in the baking dish.
- Bake Enchiladas: Pour the remaining sauce evenly over the rolled enchiladas and top with the remaining cheese. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and lightly golden. Serve warm.
Notes
- For extra spice, add diced green chiles directly into the sauce.
- Use Monterey Jack and cheddar for a perfect balance of meltiness and sharpness in cheese.
- You can substitute flour tortillas with corn tortillas for a gluten-free option, but they may be more fragile.
- Let the chicken rest for a few minutes before shredding for juicier and more tender texture.
- This dish can be prepared a day ahead and baked before serving for convenience.
