Description

There's something undeniably comforting about a plate of enchiladas, with their soft tortillas wrapped around a savory filling and smothered in a rich, flavorful sauce. This recipe for Chicken Enchiladas with Sour Cream White Sauce takes the traditional enchilada to new heights, replacing the usual red or green sauce with a creamy, tangy white sauce that adds a deliciously rich twist. The combination of tender chicken, gooey cheese, and the luscious sour cream sauce makes these enchiladas a dish that's sure to become a favorite in your home. Whether you're looking to impress guests or simply want to treat yourself to a satisfying meal, these enchiladas are the perfect choice.

Ingredients

• For the Enchiladas:
• 2 cups cooked chicken, shredded
• 2 cups shredded Monterey Jack cheese, divided
• 8 small flour tortillas
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can (4 ounces) diced green chilies
• Salt and pepper, to taste
• For Garnish:
• Fresh cilantro, chopped
• Sliced green onions
• Sliced jalapeños (optional)

Preparation Method

Prepare the Filling:

In a large mixing bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Mix until well combined.
Season the mixture with salt and pepper to taste. Set aside.
Assemble the Enchiladas:

Preheat your oven to 350°F (175°C).
Lightly grease a 9x13 inch baking dish.
Lay a tortilla flat on a clean surface and place about ¼ cup of the chicken and cheese mixture in the center of the tortilla.
Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Prepare the Sour Cream White Sauce:

In a medium saucepan, melt the butter over medium heat.
Once melted, whisk in the flour, stirring constantly until a thick paste forms.
Gradually add the chicken broth, continuing to whisk until the sauce is smooth and begins to thicken, about 3-5 minutes.
Remove the saucepan from heat and stir in the sour cream and diced green chilies. Season with salt and pepper to taste.
Pour the sour cream sauce evenly over the enchiladas in the baking dish.
Bake:

Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:

Once baked, remove the enchiladas from the oven and let them cool for a few minutes.
Garnish with fresh cilantro, sliced green onions, and jalapeños if desired.
Serve hot, and enjoy the creamy, cheesy goodness of these Chicken Enchiladas with Sour Cream White Sauce.

Tips and Conclusion

Bonus Tip: Add a Touch of Smokiness
For an extra depth of flavor, try adding a teaspoon of smoked paprika or chipotle powder to the sour cream sauce. The smoky notes will enhance the richness of the sauce and add a subtle kick that complements the creamy texture perfectly. This small addition can take your enchiladas from delicious to unforgettable.

Conclusion: A Comforting Dish for Any Occasion
Chicken Enchiladas with Sour Cream White Sauce is more than just a meal—it's a comforting experience that brings warmth and satisfaction with every bite. The creamy white sauce offers a delightful alternative to traditional enchilada sauces, making this dish stand out as a unique and flavorful option for any dinner table. Whether you're cooking for a weeknight family dinner or a special gathering, these enchiladas are sure to impress with their rich flavors and comforting textures. Serve them with a side of rice and beans, or enjoy them on their own as a complete, satisfying meal. This recipe is a surefire way to bring the delicious taste of Mexican cuisine into your home, with a creamy twist that everyone will love.