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Chicken Enchiladas with Sour Cream White Sauce

Creamy, cheesy, and incredibly gooey chicken enchiladas smothered in a rich, tangy homemade sour cream white sauce. Perfect comfort food!
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-inspired
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling
  • 3 cups cooked chicken shredded
  • 1 cup shredded Monterey Jack cheese
  • 1 can (4 oz) diced green chiles drained
  • 0.25 tsp salt
  • 0.25 tsp black pepper
For the Gooey Sour Cream White Sauce
  • 0.5 cup unsalted butter
  • 0.5 cup all-purpose flour
  • 4 cups chicken broth
  • 1 can (4 oz) diced green chiles undrained
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1.5 cups sour cream full-fat recommended
For Assembly
  • 12 (8-inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese for topping

Equipment

  • 9x13 inch Baking Dish
  • Large saucepan or Dutch oven
  • Whisk
  • Mixing bowls

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, combine shredded chicken, 1 cup Monterey Jack cheese, drained green chiles, 1/4 tsp salt, and 1/4 tsp pepper. Mix well.
  3. In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in 1/2 cup flour for 1-2 minutes to form a roux.
  4. Gradually whisk in chicken broth until smooth. Bring to a simmer, whisking, until thick. Stir in undrained green chiles, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp pepper. Remove from heat.
  5. Let sauce cool for 5 minutes, then whisk in sour cream until combined. This is your thick, gooey white sauce.
  6. Spread 1/2 cup of the white sauce on the bottom of the baking dish.
  7. Fill each tortilla with 1/4 cup of chicken mixture. Roll tightly and place seam-side down in the dish. Repeat with remaining.
  8. Pour remaining white sauce over enchiladas, covering completely. Sprinkle with 1 cup Monterey Jack cheese.
  9. Bake for 25-30 minutes, until bubbly and golden brown.
  10. Let rest 10 minutes before serving. Garnish with cilantro/green onions if desired.

Notes

Warm tortillas slightly for easier rolling. Ensure sauce cools slightly before adding sour cream to prevent curdling. Let enchiladas rest for 10 minutes after baking for best serving.