Chicken Enchiladas Sour Cream White Sauce

Chicken Enchiladas Sour Cream White Sauce

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Ever crave a meal that’s quick to whip up, doesn't compromise on flavor, and is actually pretty good for you? Let me introduce you to Chicken Enchiladas Sour Cream White Sauce. As a busy mom, I needed something that didn't taste like the speedy weeknight dinners it was, and these enchiladas deliver! They’re creamy, cheesy, and packed with delicious chicken – a total family favorite.

Why You Will Love This Recipe

My grandmother, a true Texas matriarch, always had some version of enchiladas on hand. They were comfort food personified, a symbol of family gatherings and shared laughter. While her recipe was (and remains!) top secret, this Chicken Enchiladas Sour Cream White Sauce recipe is my attempt to recapture that same warmth and flavor she brought to our table. It's a celebration of simple ingredients coming together to create something truly special.

Ingredients

For the Chicken Filling:

  • 2 cups cooked chicken, shredded
  • 1/2 cup onion, chopped
  • 1 (4 ounce) can green chilies, diced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper to taste

For the Sour Cream White Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup sour cream
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Other Ingredients:

  • 8-10 corn tortillas
  • 1 cup Monterey Jack cheese, shredded, for topping
  • Optional: Chopped cilantro for garnish

Step-by-Step Instructions for Making the Recipe

  1. Prepare the Chicken Filling: In a bowl, mix together the shredded chicken, chopped onion, green chilies, chili powder, cumin, salt, and pepper. Set aside.
  2. Make the White Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
  3. Thicken the Sauce: Gradually whisk in milk, ensuring there are no clumps. Continue stirring until the sauce thickens, about 3-5 minutes.
  4. Add Flavor: Remove from heat and stir in the sour cream, shredded Monterey Jack cheese, and garlic powder. Season with salt and pepper to taste. Stir until the cheese is melted and the sauce is smooth.
  5. Assemble the Enchiladas: Preheat oven to 350°F (175°C). Lightly coat a 9×13 inch baking dish with cooking spray.
  6. Fill the Tortillas: Warm tortillas slightly to make them more pliable. Spoon about 1/4 cup of the chicken mixture into each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
  7. Cover with Sauce: Pour the sour cream white sauce evenly over the enchiladas.
  8. Add Cheese: Sprinkle the remaining shredded Monterey Jack cheese over the top of the sauce.
  9. Bake: Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
  10. Serve: Garnish with chopped cilantro (if desired) and serve hot. Enjoy your Chicken Enchiladas Sour Cream White Sauce
    Chicken Enchiladas Sour Cream White Sauce

    Chicken Enchiladas Sour Cream White Sauce

    Creamy, cheesy chicken enchiladas with a comforting sour cream white sauce. A quick and easy family favorite!
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings: 8 tortillas
    Course: Main Course
    Cuisine: Tex-Mex
    Ingredients Equipment Method

    Ingredients
      

    Chicken Filling
    • 2 cups cooked chicken, shredded
    • 1/2 cup onion, chopped
    • 1 (4 ounce) can green chilies, diced
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon cumin
    • Salt and pepper to taste
    Sour Cream White Sauce
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 2 cups milk
    • 1 cup sour cream
    • 1/2 cup Monterey Jack cheese, shredded
    • 1/4 teaspoon garlic powder
    • Salt and pepper to taste
    Other Ingredients
    • 8-10 corn tortillas
    • 1 cup Monterey Jack cheese, shredded, for topping
    • Chopped cilantro for garnish Optional

    Equipment

    • Bowl
    • Saucepan
    • Whisk
    • 9×13-inch Baking Dish

    Method
     

    1. Prepare the Chicken Filling: In a bowl, mix together the shredded chicken, chopped onion, green chilies, chili powder, cumin, salt, and pepper. Set aside.
      2 cups cooked chicken, shredded, 1/2 cup onion, chopped, 1 (4 ounce) can green chilies, diced, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, Salt and pepper to taste
    2. Make the White Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
      2 tablespoons butter, 2 tablespoons all-purpose flour
    3. Thicken the Sauce: Gradually whisk in milk, ensuring there are no clumps. Continue stirring until the sauce thickens, about 3-5 minutes.
      2 cups milk
    4. Add Flavor: Remove from heat and stir in the sour cream, shredded Monterey Jack cheese, and garlic powder. Season with salt and pepper to taste. Stir until the cheese is melted and the sauce is smooth.
      1 cup sour cream, 1/2 cup Monterey Jack cheese, shredded, 1/4 teaspoon garlic powder, Salt and pepper to taste
    5. Assemble the Enchiladas: Preheat oven to 350°F (175°C). Lightly coat a 9×13 inch baking dish with cooking spray.
    6. Fill the Tortillas: Warm tortillas slightly to make them more pliable. Spoon about 1/4 cup of the chicken mixture into each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
      8-10 corn tortillas
    7. Cover with Sauce: Pour the sour cream white sauce evenly over the enchiladas.
    8. Add Cheese: Sprinkle the remaining shredded Monterey Jack cheese over the top of the sauce.
      1 cup Monterey Jack cheese, shredded, for topping
    9. Bake: Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
    10. Serve: Garnish with chopped cilantro (if desired) and serve hot. Enjoy your **Chicken Enchiladas Sour Cream White Sauce**
      Chopped cilantro for garnish

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