By Bring White Chicken Enchiladas with Sour Cream Sauce to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
White Chicken Enchiladas with Sour Cream Sauce captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, White Chicken Enchiladas with Sour Cream Sauce becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
12 flour tortillas
3-4 cups cooked shredded chicken (seasoned to your liking)
3 cups shredded Monterey Jack cheese
3 tablespoons salted butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chilies
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Sour Cream Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until bubbly.
Gradually whisk in the chicken broth, stirring constantly until the mixture thickens (about 3-5 minutes).
Remove from heat and stir in the sour cream and diced green chilies. Mix until well combined and set aside.
Assemble the Enchiladas:
In a large bowl, combine the cooked shredded chicken with 1 cup of the shredded Monterey Jack cheese.
Take a flour tortilla and fill it with a generous amount of the chicken and cheese mixture. Roll it up tightly and place it seam-side down in a greased 9×13 inch baking dish. Repeat with the remaining tortillas.
Add the Sauce:
Pour the sour cream sauce evenly over the rolled enchiladas. Sprinkle the remaining 2 cups of shredded Monterey Jack cheese on top.
Bake:
Bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.
Serve:
Let the enchiladas cool for a few minutes before serving. Enjoy with your favorite toppings like chopped cilantro, sliced jalapeños, or avocado!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
