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This creamy, tangy chicken enchiladas recipe has become my go-to whenever I want to treat my family to a comforting dinner that feels both special and totally doable on a busy weeknight. The combination of tender chicken, melty cheese, and a rich but balanced sour cream white sauce is something I never get tired of—every bite is a reminder of those cozy family gatherings where we all linger at the table a little longer.
The first time I made this was on a chilly autumn Sunday—I pulled together what was left in the fridge and it instantly became a family favorite. Now it is often requested on birthdays and for comfort-food cravings alike.
Ingredients
- Shredded cooked chicken: provides hearty protein and a satisfying texture I love using rotisserie chicken to save time and add flavor
- Flour tortillas: create a soft, sturdy wrap that holds together under the creamy sauce choose fresh, pliable tortillas that will not crack when rolled
- Butter: forms the rich base of the sauce look for unsalted so you can control seasoning
- All-purpose flour: thickens the sauce into a velvety consistency sift to avoid lumps and get the smoothest result
- Chicken broth: infuses the sauce with savory depth opt for low-sodium to prevent the dish from being overly salty
- Sour cream: is the heart of the sauce pick full-fat for the creamiest texture and tangy flavor
- Green chiles: give just a gentle zing and a subtle heat choose mild unless you like things spicier
- Monterey Jack cheese: melts into the perfect gooey layer and adds creamy richness grate your own for best results
- Tomatoes (optional): as an optional topping add a burst of color and freshness use ripe, firm tomatoes for the best bite
- Chopped cilantro (optional): adds a pop of green and herbal brightness always use fresh for maximum flavor
Instructions
- Prepare the Chicken Filling:
- Combine shredded chicken with a little shredded cheese and chopped green chiles in a large mixing bowl. You want a creamy but not too wet mixture so the tortillas stay together and bake evenly.
- Make the White Sauce:
- Melt butter in a pan over medium heat. Whisk in flour and cook for one to two minutes until it is bubbling and golden while stirring constantly. Add chicken broth slowly, whisking all the while to avoid lumps, and simmer until thickened. Remove from heat and gently stir in sour cream and green chiles until you have a smooth creamy sauce that is not too hot to prevent curdling.
- Assemble the Enchiladas:
- Spoon a few tablespoons of the chicken filling onto each tortilla. Roll tightly and arrange seam side down in a greased baking dish so they stay together while baking.
- Add the Sauce and Cheese:
- Pour the sour cream sauce evenly over the rolled enchiladas making sure every piece is coated. Sprinkle plenty of Monterey Jack cheese over the top for a perfectly golden finish.
- Bake:
- Place in a preheated oven set to three hundred seventy five degrees Fahrenheit. Bake uncovered for twenty to twenty five minutes until the sauce is bubbling and the cheese is just starting to brown.
- Garnish and Serve:
- Once baked let the dish rest a few minutes. Top with diced fresh tomatoes and chopped cilantro for a fresh twist. Serve while bubbling and enjoy every melty creamy bite.
I absolutely love the Monterey Jack cheese in this recipe. It melts into such an irresistibly gooey blanket over the enchiladas—I always let the kids help with this step because they like to see the cheese turn golden in the oven. One time we made this together for my sister’s birthday, and it warmed the entire table with smiles and those magical moments only family food can bring.
Storage Tips
Leftovers will keep well covered in the fridge for up to four days. If you plan to freeze, assemble the enchiladas but hold off on baking—cover tightly and freeze for up to three months. Thaw overnight in the fridge before baking so the sauce stays smooth.
Ingredient Substitutions
Shredded turkey or even sautéed veggies like mushrooms and spinach can replace the chicken. Greek yogurt is a wonderful stand-in for sour cream if you want to lighten the sauce or add more protein. For gluten free needs, try a gluten free tortilla brand—the sauce still works beautifully.
Serving Suggestions
Classic sides for this meal are rice and beans or crisp salads. We sometimes add a scoop of guacamole and a handful of tortilla chips for crunch. If we are feeding a crowd, a big pitcher of agua fresca or horchata makes it a full celebration.
Cultural and Seasonal Notes
Inspired by Tex Mex comfort but with a creamy twist on the classic red sauce enchilada Perfect for cozy nights when you want something both hearty and easy to pull together Great year round and perfect for using up leftover chicken in the winter holidays
Seasonal Adaptations
In spring add baby spinach to the filling for a touch of green For summer top with diced fresh tomatoes and sweet corn kernels Try roasting the green chiles in autumn for a smoky depth
Success Stories
One winter my youngest was home sick and I made this using turkey left from Thanksgiving. It was the highlight of her week. Friends have requested the recipe after trying it at parties and I love knowing it brings comfort and connection to more tables.
Freezer Meal Conversion
If you need a busy night rescue meal this recipe is a lifesaver when frozen in advance. Just wrap your baking dish tightly and label with date and instructions. Bake straight from the fridge or thawed but be sure to add extra time to make sure the center is piping hot.
This recipe brings everyone together for a meal that is as easy as it is comforting. Bake, enjoy, and savor the creamy goodness with your loved ones.
Recipe Questions & Answers
- → Can I assemble this dish ahead of time?
Absolutely! Prepare the enchiladas in advance, refrigerate, and add sauce and cheese just before baking for best results.
- → What type of tortillas work best?
Flour tortillas are recommended for their soft texture and ability to hold up after baking without tearing.
- → What are some suitable substitutions for sour cream?
Plain Greek yogurt offers a similar tang and can lighten up the sauce while keeping a creamy texture.
- → Can I freeze this meal?
Yes, the assembled dish can be frozen before baking. Wrap tightly, thaw overnight, and bake as needed with extra time.
- → Is this dish spicy?
No, the green chiles bring only a mild warmth. For extra heat, try mixing in pepper jack cheese or jalapeños.
- → How do I prevent tortillas from tearing?
Warm tortillas briefly before filling and rolling. This keeps them pliable and less likely to crack.