Chicken Enchiladas with Sour Cream White Sauce

These creamy Chicken Enchiladas with Sour Cream White Sauce are filled with tender shredded chicken and melted Monterey Jack cheese, then smothered in a rich homemade white sauce and baked until hot and bubbly. They’re the ultimate comfort food for family dinners or special occasions.

Ingredients

For the Enchiladas

• 8–10 small flour tortillas
• 3 cups cooked chicken, shredded
• 3 cups Monterey Jack cheese, shredded, divided
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• Salt and black pepper, to taste

For the Sour Cream White Sauce

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 small can (4 oz) diced green chiles, drained (optional)
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• Salt, to taste

Optional Garnishes

• Chopped fresh cilantro
• Sliced green onions
• Diced tomatoes
• Jalapeño slices
• Extra sour cream

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the shredded chicken with 2 cups of the Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix well.
3. Divide the chicken mixture evenly among the tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
4. To make the sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until smooth.
5. Gradually whisk in the chicken broth, stirring constantly until the sauce thickens.
6. Remove the saucepan from the heat and allow it to cool slightly for 2–3 minutes. Stir in the sour cream, garlic powder, black pepper, and green chiles (if using). Mix until smooth and creamy. Do not let the sauce boil after adding the sour cream.
7. Pour the white sauce evenly over the enchiladas.
8. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
9. Bake for 25–30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
10. For a golden cheesy topping, broil for 2–3 minutes, watching carefully to prevent burning.
11. Let the enchiladas rest for 5 minutes before serving.

Serving Suggestions

Serve with Mexican rice, refried beans, fresh avocado slices, guacamole, salsa, or a crisp green salad for a complete meal.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 3 months.
• Reheat: Warm in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions until heated through.

These creamy, cheesy Chicken Enchiladas with Sour Cream White Sauce are guaranteed to become a family favorite, with every bite packed full of comforting flavor!