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Creamy Chicken Enchiladas with Sour Cream White Sauce

Tender chicken wrapped in soft tortillas and baked in a rich sour cream white sauce for the ultimate Tex-Mex comfort dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 enchiladas
Course: Dinner, Main
Cuisine: American, Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken Enchilada Filling
  • 3 cups shredded chicken cooked
  • 1 cup Monterey Jack cheese shredded
  • 0.5 cup diced onion sautéed
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 0.25 tsp black pepper
  • 8 flour tortillas 6-inch
Sour Cream White Sauce
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 oz diced green chiles mild
  • 0.5 tsp salt
  • 0.5 tsp onion powder
  • 0.25 tsp paprika
Topping
  • 2 cups shredded cheese Monterey Jack or Pepper Jack
  • fresh cilantro for garnish
  • lime wedges optional

Equipment

  • Saucepan
  • Mixing bowl
  • Baking dish
  • Whisk

Method
 

  1. Mix chicken, cheese, onion, garlic powder, cumin, and pepper in a bowl.
  2. Melt butter in a saucepan, whisk in flour, and cook 1 minute.
  3. Slowly whisk in chicken broth and cook until thickened.
  4. Stir in sour cream, green chiles, salt, onion powder, and paprika. Heat gently without boiling.
  5. Spread 1/2 cup sauce into a baking dish.
  6. Fill tortillas with chicken mixture, roll, and place seam-side down.
  7. Pour remaining sauce over enchiladas and top with cheese.
  8. Bake at 350°F (175°C) for 20-25 minutes until bubbly.
  9. Garnish with cilantro and lime wedges before serving.

Notes

For extra creaminess, add 4 oz cream cheese to the filling.