Description
Sour Cream Enchiladas are a creamy, comforting Mexican-inspired main course featuring tender shredded chicken wrapped in flour tortillas, smothered in a rich sour cream and cheese sauce, then baked to bubbly perfection. This easy recipe combines flavorful spices, diced green chilies, and melted Monterey Jack cheese for a satisfying meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Filling and Tortillas
- 2 cups cooked shredded chicken
- 8 small flour tortillas
Sauce
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small can diced green chilies, drained
Cheese and Garnish
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until lightly golden to create a roux. Slowly whisk in the chicken broth and cook until the sauce thickens slightly, stirring frequently to avoid lumps.
- Add Sour Cream and Seasonings: Reduce the heat to low and stir in the sour cream, garlic powder, onion powder, salt, and black pepper until the sauce is smooth. Remove from heat and fold in the drained diced green chilies and 1/2 cup of shredded Monterey Jack cheese until evenly combined.
- Assemble the Enchiladas: Place a portion of shredded chicken down the center of each flour tortilla. Roll each tortilla tightly and place seam side down in the prepared baking dish, arranging them snugly together.
- Top with Sauce and Cheese: Pour the sour cream sauce evenly over the rolled enchiladas, making sure each one is covered. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top for a rich, cheesy crust.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
- Rest and Garnish: Remove the enchiladas from the oven and let them rest for a few minutes to set. Garnish with chopped fresh cilantro if desired before serving to add a fresh herbal note.
Notes
- Rotisserie chicken works well for a quick and flavorful filling.
- For extra flavor, add sautéed onions or green onions to the chicken mixture.
- If you prefer a little heat, mix in a small diced jalapeño or use pepper jack cheese instead of Monterey Jack.
