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Chicken Enchiladas with Sour Cream White Sauce

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • For the Filling:
  • 3 cups cooked shredded chicken rotisserie chicken works well
  • 1 cup shredded cheddar cheese
  • ½ cup diced onions
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • ½ tsp cumin
  • Salt and pepper to taste
  • For the Sour Cream White Sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • ½ cup sour cream
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • For Assembling:
  • 8 –10 flour tortillas
  • 1 cup shredded Monterey Jack or Mexican blend cheese for topping
  • Fresh cilantro chopped, for garnish (optional)
  • Sliced jalapeños for garnish optional

Instructions
 

  • Preheat the Oven
  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  • Prepare the Filling
  • In a medium bowl, combine shredded chicken, diced onions, cheddar cheese, garlic powder, chili powder, cumin, salt, and pepper. Mix until evenly combined.
  • Make the Sour Cream White Sauce
  • Melt butter in a medium saucepan over medium heat.
  • Stir in flour and cook 1–2 minutes to remove raw flour taste.
  • Gradually whisk in milk, ensuring no lumps. Cook 3–5 minutes until thickened.
  • Remove from heat and stir in sour cream, garlic powder, onion powder, salt, and pepper. Sauce should be smooth and creamy.
  • Assemble the Enchiladas
  • Spread a small amount of sauce on the bottom of the prepared baking dish.
  • Place about ¼ cup of chicken filling in the center of each tortilla.
  • Roll tortillas around filling and place seam-side down in the baking dish. Repeat with remaining tortillas.
  • Add Sauce and Cheese
  • Pour remaining sour cream sauce evenly over the rolled tortillas. Sprinkle shredded Monterey Jack or Mexican blend cheese on top.
  • Bake
  • Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and slightly golden.
  • Garnish and Serve
  • Let enchiladas rest 5 minutes. Garnish with chopped cilantro and sliced jalapeños if desired. Serve hot.

Notes

Avoid soggy tortillas: Lightly warm tortillas before filling.
Make sauce ahead: Sauce can be prepared a day in advance.
Customize spice: Adjust chili powder, jalapeños, or hot sauce.
Cheese layering: Mix cheddar and Monterey Jack for extra creaminess.
Flavor Variations
Green Chili Chicken Enchiladas: Add roasted green chilies or salsa verde.
Creamy Spinach Chicken Enchiladas: Fold in cooked spinach with chicken filling.
Tex-Mex Style: Include black beans, corn, and diced bell peppers.
Low-Carb Version: Use low-carb tortillas and reduce cheese slightly.