Chicken Enchiladas with Sour Cream White Sauce

Creamy White Chicken Enchiladas are made with flour tortillas, shredded chicken, mozzarella, green chiles, and a delicious white cream sauce!

EASY CREAMY WHITE CHICKEN ENCHILADAS

One of my favorite Mexican meals (besides chimichangas) is enchiladas. Funny side note: did you know the word “chimichanga” is Spanish for thing-a-ma-jig? Ha! This recipe for white chicken enchiladas is no joke though! 😉

SUBSTITUTING TRADITIONAL RED SAUCE FOR WHITE SAUCE

I’m not crazy about red sauce enchiladas. The red sauce can sometimes be so overwhelming in taste for me that I can’t really taste the other flavors in the dish. And sometimes my acid reflux disagrees with anything red. Enter the white sauce. Now this is up my alley. A light-tasting sour cream sauce that has a hint of heat from the green chiles.

Why You’ll Love This Recipe

This dish is perfect for those who prefer a milder, creamy taste over the traditional spicy red sauce. It’s a comforting meal that’s easy to prepare and a hit with both kids and adults alike!

Kitchen Equipment You’ll Need

• 9×13 inch baking dish
• Medium-sized saucepan
• Whisk
• Mixing bowl
• Oven

Ingredients

• 10 small soft flour tortillas (you can use corn, but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chiles (I like medium – they are not spicy at all)

Instructions

1. Preheat your oven to 350 degrees F.
2. Combine the shredded chicken and 1 cup of cheese in a mixing bowl.
3. Fill each tortilla with the chicken and cheese mixture, roll it up, and place it in a greased 9×13 inch pan.
4. In a saucepan, melt the butter over medium heat.
5. Stir in the flour and whisk for 1 minute over heat.
6. Add the chicken broth and whisk together. Cook until the mixture thickens and bubbles up.
7. Remove the pan from heat and add the sour cream and green chiles. Be careful not to overheat or the sour cream will curdle.
8. Pour the mixture over the enchiladas and sprinkle the remaining cheese on top.
9. Bake in the oven for 20-23 minutes, then broil for 3 minutes to brown the cheese.
10. Enjoy your delicious enchiladas!

Tips for Success

• Ensure the sauce isn’t too hot when adding the sour cream to avoid curdling.
• For easy shredding, use rotisserie chicken to save time.

Additional Tips or Variations

• For a spicier version, add some jalapenos or use hot green chiles.
• If you prefer a gluten-free version, use corn tortillas instead of flour.

Nutritional Highlights (Per Serving)

Calories: 450 | Protein: 30g | Carbs: 20g | Fat: 25g

Frequently Asked Questions (FAQ)

Can I make these enchiladas ahead of time? Yes, you can prepare them up to the baking step, cover, and refrigerate for up to 24 hours.

Can I freeze leftover enchiladas? Yes, they can be frozen for up to 3 months. Just make sure to wrap them well to prevent freezer burn.

Conclusion

These Creamy White Chicken Enchiladas are a comforting and delicious twist on a classic dish. They’re perfect for a weeknight dinner or a casual gathering. I invite you to try this recipe and share your experiences in the comments below. Enjoy!