Chicken Enchiladas with Sour Cream White Sauce – Easy Family Favorite
These creamy chicken enchiladas with sour cream white sauce are the perfect comfort food for a cozy night in. Easy to make, full of flavor, and kid-approved.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Ingredients
2 cups cooked, shredded chicken (rotisserie chicken works great)
8 small flour tortillas (6-inch size)
2 cups shredded Monterey Jack cheese (divided)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro for garnish (optional)
Instructions
1. In a large bowl, combine shredded chicken and 1 cup of cheese.
2. Season with garlic powder, onion powder, cumin, salt, and pepper.
3. Spoon 1/4 cup of the mixture into each tortilla. Roll and place seam-side down in a greased 9×13-inch dish.
4. In a saucepan, melt butter and stir in flour to make a roux.
5. Gradually whisk in chicken broth. Cook until thickened, about 3–4 minutes.
6. Remove from heat and stir in sour cream and green chilies.
7. Pour sauce over the enchiladas. Sprinkle remaining cheese on top.
8. Bake at 350°F for 20–25 minutes or until cheese is melted and bubbly.
9. Garnish with cilantro and serve.
Notes
Make ahead and refrigerate up to 24 hours before baking.
For added spice, use hot green chilies or pepper jack cheese.
Store leftovers in an airtight container in the fridge up to 3 days.