Description
Delicious and creamy Chicken Enchiladas with a tangy sour cream white sauce, featuring tender shredded chicken wrapped in warm flour tortillas, topped with a blend of Monterey Jack and cheddar cheese, then baked to perfection. This comforting Tex-Mex dish offers a rich and flavorful twist on traditional enchiladas, perfect for a family dinner.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts
Enchiladas
- 8 flour tortillas
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
Sour Cream White Sauce
- 1 cup sour cream (full-fat)
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles (optional)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1 tsp garlic powder
Additional
- 2 tsp olive oil (for cooking chicken)
- Cooking spray (for baking dish)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking and set it aside.
- Cook chicken: Heat 2 teaspoons of olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper if desired. Cook the chicken breasts until golden brown on both sides, about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and shred the chicken using two forks.
- Make the sour cream white sauce: In a saucepan over medium heat, melt 2 tablespoons of unsalted butter until bubbly. Stir in 2 tablespoons of all-purpose flour and cook until smooth, about 1-2 minutes. Gradually whisk in 1 cup of low-sodium chicken broth and 1 cup of full-fat sour cream. Add salt, pepper, and 1 teaspoon of garlic powder to taste. Optionally stir in diced green chiles for a mild kick. Simmer the sauce gently until it thickens slightly, about 5 minutes.
- Assemble enchiladas: Spread a thin layer of the sour cream sauce on the bottom of the prepared baking dish. Place a flour tortilla on a flat surface, add a generous amount of shredded chicken and cheese onto the center, then roll it tightly. Place each rolled tortilla seam-side down in the baking dish. Once all enchiladas are arranged, pour the remaining sauce evenly over them and sprinkle more cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese on top is bubbly and slightly golden. Remove from oven and let stand briefly before serving.
Notes
- You can substitute corn tortillas for a gluten-free option but warm them before rolling to prevent cracking.
- Adding diced green chiles to the sauce provides a subtle heat, but it’s optional based on your preference.
- For extra flavor, season the chicken breasts with additional spices such as cumin or chili powder before cooking.
- This dish can be prepared ahead of time and refrigerated before baking; just add an additional 5-10 minutes to the baking time if baking from cold.
- Leftovers keep well in the fridge for 2-3 days and can be reheated in the oven or microwave.
