Craving restaurant-style Mexican food? These Authentic Sour Cream Chicken Enchiladas are the answer. Unlike the red sauce variety, these easy chicken enchiladas feature a rich, creamy white sauce made with sour cream and green chiles. They are cheesy, comforting, and mild enough for the whole family to enjoy.
Why You’ll Love This Recipe
Creamy & Cheesy
The white sauce is the star of this dish. It is velvety smooth and perfectly complements the tender chicken filling. Combined with plenty of melted Monterey Jack cheese, every bite is pure comfort.
Great for Meal Prep
This casserole-style dish is perfect for making ahead. You can assemble it in the morning or even the night before and just pop it in the oven when you are ready to eat. It also freezes beautifully.
Ingredients
- 8 large Flour tortillas
- 3 cups Cooked chicken, shredded
- 2 cups Monterey Jack cheese, shredded
- 3 tbsp Butter
- 3 tbsp Flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 4 oz Diced green chiles
Instructions
- Preheat oven to 350°F (175°C).
- Make a roux with butter and flour; whisk in broth to thicken.
- Stir in sour cream and chiles off heat.
- Fill tortillas with chicken and cheese, roll, and place in dish.
- Top with sauce and cheese. Bake for 25 mins.
Ingredient Highlights & Substitutions
Essential Ingredients
You will need flour tortillas, cooked shredded chicken, butter, flour, chicken broth, sour cream, diced green chiles (canned), and Monterey Jack cheese. The green chiles add a subtle tang without overwhelming heat.
Smart Substitutions
Corn tortillas can be used for a gluten-free option (fry them briefly first so they don’t crack). Rotisserie chicken is a great shortcut for the filling. If you want a bit more spice, use Pepper Jack cheese instead of Monterey Jack or add some jalapeños to the chicken mixture.
Step-by-Step Instructions
Prep Phase
Preheat oven to 350°F (175°C). Grease a 9×13 baking dish. Mix the shredded chicken with one cup of cheese. Have your tortillas ready.
Cooking Phase
Make the sauce by melting butter in a saucepan, whisking in flour, and then adding broth. Cook until thickened, then remove from heat and stir in the sour cream and green chiles. Roll the chicken mixture into the tortillas and place them seam-side down in the dish. Pour the sauce over the enchiladas and top with remaining cheese. Bake for 20-25 minutes until bubbly.
Pro Tips for Perfect Results
Technique Secrets
Do not let the sauce come to a boil after adding the sour cream, as it may curdle. Stir it in gently off the heat. Also, ensure the sauce covers the edges of the tortillas so they don’t dry out and become hard in the oven.
Common Mistakes to Avoid
Avoid overfilling the tortillas, which makes them difficult to roll and messy to serve. Use about 1/3 cup of filling per enchilada.
Serving Ideas & Pairings
Presentation & Plating
Garnish with fresh cilantro, diced tomatoes, or avocado slices. A wedge of lime adds a nice zest.
Pairing Suggestions
Serve with Spanish rice and refried beans. If you are looking for another delicious chicken dinner to add to your rotation, try this Parmesan Crusted Chicken which is a family favorite.
Frequently Asked Questions
Q1? Can I use low-fat sour cream?
You can, but full-fat sour cream gives the best texture and is less likely to separate.
Q2? Is this spicy?
No, the green chiles are very mild. It is very kid-friendly.
Q3? How long can I store leftovers?
Leftovers keep well in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.
Conclusion
These Authentic Sour Cream Chicken Enchiladas are a delightful twist on a classic. They are easy to make, packed with flavor, and sure to become a regular in your dinner rotation.
| Spicy | Add Jalapeños & Pepper Jack |
|---|---|
| Veggie | Add Spinach & Corn to Filling |
| Light | Use Greek Yogurt & Low Carb Tortillas |
