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Chicken Enchiladas with Sour Cream White Sauce

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Soft corn tortillas filled with tender shredded chicken, rolled up and baked in a creamy sour cream white sauce with melted cheese—comfort food at its finest.

Ingredients

  • 2 cups shredded cooked chicken
  • 8–10 corn tortillas
  • 1 cup sour cream
  • 1/2 cup heavy cream or milk
  • 1 cup chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 2 cups shredded cheese (Monterey Jack or Mexican blend)
  • 2 tablespoons chopped cilantro (for garnish)
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a saucepan, melt butter over medium heat. Stir in flour and cook until bubbling, about 1 minute.
  3. Add minced garlic and cook for 30 seconds.
  4. Slowly whisk in chicken broth, sour cream, and heavy cream until smooth. Season with salt and pepper. Simmer until slightly thickened.
  5. Warm tortillas to make them pliable.
  6. Dip each tortilla in the sauce, fill with shredded chicken, roll up, and place seam-side down in a baking dish.
  7. Pour remaining sauce over the enchiladas and top with shredded cheese.
  8. Bake for 20–25 minutes until bubbly and golden.
  9. Garnish with chopped cilantro before serving.

Notes

  • Add chopped green chiles or jalapeños for heat.
  • Use Greek yogurt to lighten the sauce.
  • Swap chicken with beans for variation.
  • Sprinkle cotija or queso fresco before serving for added flavor.
  • Store leftovers in the fridge up to 4 days; reheat with a splash of broth or cream.

Nutrition

Find it online: https://cookedbysarah.com/chicken-enchiladas-with-sour-cream-white-sauce/