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Easy Creamy White Chicken Enchiladas with Sour Cream Sauce

chicken enchiladas - Tasty
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Make these easy chicken enchiladas featuring a rich, creamy white sauce. This recipe delivers comfort food flavor perfect for quick weeknight dinners or family meals.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 1 tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/2 cup chopped green chiles (optional)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese, divided
  • 8 flour tortillas (8-inch size)
  • Cooking spray

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray.
  2. In a medium saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Gradually whisk in the chicken broth until smooth. Continue cooking, stirring often, until the sauce thickens, about 5 to 7 minutes.
  4. Remove the saucepan from the heat. Stir in the sour cream, garlic powder, onion powder, and cumin until fully combined. This is your creamy white sauce. Stir in the green chiles, if using.
  5. In a bowl, mix the shredded chicken with 1/2 cup of the Monterey Jack cheese.
  6. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  7. Dip each tortilla into the white sauce to lightly coat both sides. Place about 1/3 cup of the chicken and cheese mixture down the center of each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
  8. Pour any remaining white sauce evenly over the rolled enchiladas.
  9. Sprinkle the remaining 1/2 cup Monterey Jack cheese and 1 cup of cheddar cheese over the top.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • For make-ahead preparation, assemble the enchiladas completely, cover the dish, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • You can use rotisserie chicken to save time on cooking the chicken.
  • Serve these cheesy chicken enchiladas with fresh cilantro or sliced avocado.

Nutrition

Find it online: https://cookingbyfelix.com/easy-chicken-enchiladas-recipe-30-min/