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Irresistible Chicken Enchiladas Recipe with Creamy Sauce

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These chicken enchiladas with sour cream sauce are a comforting, crowd-pleasing dish featuring tender chicken, gooey cheese, and a rich, tangy sauce.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken (or cooked chicken breast)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup diced onion (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon chili powder (optional)
  • 8–10 medium-sized flour tortillas
  • Fresh cilantro or green onions (for garnish)

Instructions

  1. Prepare the chicken filling: In a large mixing bowl, combine shredded chicken, 1 cup of cheddar cheese, 1 cup of Monterey Jack cheese, diced onion, garlic powder, ground cumin, salt, and pepper. Mix well to combine.
  2. Make the sour cream sauce: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1 minute to form a roux. Slowly pour in the chicken broth while whisking to avoid lumps. Cook for 3-4 minutes until the sauce thickens slightly.
  3. Add the sour cream and cheese: Reduce the heat to low and stir in the sour cream and 1 cup of shredded Monterey Jack cheese. Continue stirring until the cheese melts and the sauce is smooth. Season with chili powder (if using) and a pinch of salt.
  4. Assemble the enchiladas: Preheat your oven to 375°F (190°C). Grease your baking dish lightly. Take a tortilla, spoon about 1/4 cup of the chicken filling into the center, roll it up tightly, and place it seam-side down in the baking dish. Repeat until all tortillas are filled and arranged snugly.
  5. Pour the sauce: Pour the sour cream sauce evenly over the enchiladas, making sure they’re completely covered. Sprinkle extra shredded cheese on top if desired.
  6. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. If you like a golden crust, broil for an additional 2-3 minutes.
  7. Garnish and serve: Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped cilantro or green onions before serving.

Notes

[‘Use rotisserie chicken for convenience.’, ‘Warm tortillas before rolling to prevent tearing.’, ‘Make the sauce ahead of time and store in the fridge for up to a day.’, ‘For a smoother sauce, whisk vigorously or strain through a fine sieve.’]

Nutrition

Keywords: chicken enchiladas, sour cream sauce, Mexican recipe, easy dinner, comfort food

Find it online: https://yumnode.com/irresistible-chicken-enchiladas-recipe-with-creamy-sauce/