Enchiladas have always held a special place in my heart, not just for their delightful combination of flavors and textures, but for the memories they evoke. I remember the first time I had a taste of these cheesy, chicken-filled delights at a small family gathering. The aroma of warm tortillas filled with tender chicken, smothered in a creamy sauce and topped with gooey cheese, lingered in the air, teasing my taste buds until I finally took my first bite. Since then, enchiladas have become a staple in our household, especially this particular recipe that combines the richness of chicken, the creaminess of sour cream, and the mild spice of green chilies. Today, I’m excited to share this beloved recipe with you.
Ingredients
10 small soft flour tortillas
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
2 1/2 cups shredded, cooked chicken (such as rotisserie chicken)
3 cups shredded Monterey Jack cheese
3 tablespoons butter
4 oz can diced green chilies
Instructions
Step 1: Prepare and Assemble the Enchiladas
Preheat the Broiler: Set your broiler to 350 degrees Fahrenheit (175 degrees Celsius) to preheat while you prepare the enchiladas.
Prepare the Chicken Filling: In a mixing bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese. Mix well to ensure the cheese is evenly distributed throughout the chicken.
Fill and Roll the Tortillas: Take each tortilla and spoon a portion of the chicken and cheese mixture into the center. Roll the tortilla tightly around the filling and place seam-side down in a lightly greased 9×13 inch baking dish. Repeat until all tortillas are filled and rolled.
Step 2: Prepare the Creamy Sauce
Make the Roux: In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and stir continuously to form a smooth paste. Let it cook for a minute or two to remove the raw flour taste.
Add Chicken Broth: Gradually pour in the chicken broth, stirring constantly to avoid lumps. Continue cooking and stirring until the mixture thickens and begins to bubble.
Incorporate Sour Cream and Green Chilies: Remove the saucepan from heat. Stir in the sour cream and diced green chilies until well combined. Adjust seasoning to taste if desired.
Step 3: Assemble and Bake the Enchiladas
Pour Sauce Over Enchiladas: Pour the creamy sauce evenly over the assembled enchiladas in the baking dish. Make sure all the enchiladas are well-covered with the sauce.
Top with Remaining Cheese: Sprinkle the remaining shredded Monterey Jack cheese over the top of the enchiladas and sauce. This will create a deliciously cheesy crust once baked.
Bake in the Oven: Place the baking dish in the preheated oven and bake for 20-23 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Broil for Crispy Top (Optional): For an extra golden and crispy cheese topping, switch the oven to broil for the last 2-3 minutes of baking. Keep a close eye to prevent burning.
Step 4: Serve and Enjoy!
Serve Warm: Once baked, remove the enchiladas from the oven and let them cool slightly for a few minutes. Serve them warm, garnished with fresh cilantro, diced tomatoes, or avocado slices if desired.
Variations and Substitutions
Vegetarian Option: Substitute the chicken with sautéed vegetables such as bell peppers, onions, and zucchini.
Cheese Variations: Experiment with different cheeses like cheddar, pepper jack, or a Mexican cheese blend.
Spice Level: Adjust the heat by choosing mild or hot green chilies, or add a dash of hot sauce to the sauce mixture.
Conclusion
In conclusion, these chicken enchiladas are more than just a dish—they’re a journey through flavors and memories. From the warmth of melted cheese to the comforting richness of the creamy sauce, every bite brings satisfaction. Whether you’re preparing them for a cozy family dinner or entertaining guests, this recipe promises to deliver a taste of homemade comfort and joy. Enjoy the process of making these enchiladas as much as sharing them around the table with loved ones. Cheers to good food and great memories!
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
- 10 small soft flour tortillas
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 ½ cups shredded cooked chicken such as rotisserie chicken
- 3 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 1 4 oz can diced green chilies
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) while preparing the enchiladas.
- Prepare the Chicken Filling: In a mixing bowl, combine shredded chicken with 1 cup of shredded Monterey Jack cheese.
- Fill and Roll the Tortillas: Spoon the chicken and cheese mixture into each tortilla, roll tightly, and place seam-side down in a greased 9×13 inch baking dish.
- Make the Roux: In a medium saucepan, melt butter over medium heat, add flour, and stir continuously to form a smooth paste; cook for 1-2 minutes.
- Add Chicken Broth: Gradually pour in chicken broth, stirring constantly until the mixture thickens and bubbles.
- Incorporate Sour Cream and Green Chilies: Remove from heat, stir in sour cream and diced green chilies until well combined.
- Pour Sauce Over Enchiladas: Pour the creamy sauce evenly over the enchiladas in the baking dish.
- Top with Remaining Cheese: Sprinkle the remaining 2 cups of shredded Monterey Jack cheese over the enchiladas.
- Bake in the Oven: Bake for 20-23 minutes until heated through and the cheese is melted and bubbly.
- Broil for Crispy Top (Optional): Broil for an additional 2-3 minutes for a golden, crispy topping if desired.
- Serve Warm: Let cool slightly before serving; garnish with cilantro, diced tomatoes, or avocado slices if desired.
Notes
- Vegetarian Option: Replace chicken with sautéed vegetables like bell peppers, onions, and zucchini.
- Cheese Variations: Use cheddar, pepper jack, or a Mexican cheese blend for a different flavor.
- Spice Level: Adjust heat with mild or hot green chilies or add hot sauce to the sauce.
