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Anytime I’m craving an easy comfort meal that actually wow’s my family, I whip up chicken enchiladas with cool sour cream sauce. Shredded juicy chicken wrapped up in soft tortillas gets even better after baking under that tangy, creamy sauce. It’s a clever way to use leftover roasted chicken so it never goes to waste at my place. These are always a hit for lazy nights or when friends drop by.
Honestly, ever since that snowy night years ago when I first made these, my friends constantly ask for them whenever they visit. Once you try it, you’ll probably put this into your dinner rotation too.
Irresistible Ingredients
- Sliced green onions: grab a fresh bunch for colorful finishing touches
- Monterey Jack cheese: shred fresh for awesome melt and creamy bite
- Unsalted butter: sweet cream yields the richest sauce
- All purpose flour: this thickens your sauce, just use whatever you have
- Salt and pepper to taste: add as you go so it’s just right
- Small flour tortillas: soft tortillas roll up without breaking
- Sour cream: full fat is best for velvety, tangy results
- Chicken broth: low sodium helps you decide the salt level
- Canned diced green chilies: use mild or spicy to match your mood
- Cooked shredded chicken: rotisserie works great—get the juiciest you can
Simple How-To
- Sprinkle on green onions and serve hot
- Top with fresh sliced green onions just before digging in. Enjoy every creamy mouthful while it’s still warm.
- Bake until melty and bubbly
- Put in the oven uncovered for around 25 minutes. Cheese should bubble and melt. For a golden top, broil for a couple extra minutes.
- Pour sauce evenly over the tortillas
- Coat all the enchiladas with white sauce, making sure to cover the edges well.
- Stir in sour cream and chilies for a silky finish
- Take the pan off the heat, let it sit a minute, then blend in the sour cream and toss in the green chilies. This makes it creamy and smooth.
- Add chicken broth slowly, stir till thick
- Pour broth in, whisking to avoid lumps. Keep on medium heat until it’s thick enough to coat your spoon.
- Make a quick roux
- Melt butter in a saucepan and stir in flour. Let it cook for about a minute, just until it starts smelling nutty—it helps your sauce get rich and glossy.
- Fill and roll up enchiladas
- Place a scoop of the chicken-cheese mix on each tortilla, roll tightly and set them seam down in your greased dish. Pack closely, but don’t smash them together.
- Mix chicken filling
- In a big bowl, toss the shredded chicken with a cup of cheese, plus salt and pepper how you like it.
- Grease your baking dish well
- Slather some oil or spray in a 9x13 dish so nothing sticks later.
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Making this always reminds me how you can turn store-bought rotisserie chicken into something special. My kitchen fills with that creamy-cheesy smell and everyone wanders in hungry. Monterey Jack melts like a dream for this—never oily, always smooth.
How to Store
Seal leftovers in the fridge and they’re fine for three days. Warm up slowly in the oven or microwave. For freezing, roll the enchiladas but wait to add the sauce until it’s time to bake.
Swaps and Switches
If you want more kick, use Pepper Jack instead of Monterey Jack, or sub sharp cheddar for a bolder taste. Gluten free? Try corn tortillas, just heat them first so they’re flexible.
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Ways to Serve
Honestly, these are hearty alone but awesome beside Mexican rice or a crisp salad. Try fresh guac or your favorite hot sauce for a fun kick.
About the Dish
Combining American comfort and Mexican flair, this Tex Mex favorite is nostalgic and modern at once. While you probably won’t see white sauce enchiladas much in Mexico, they’ve definitely become homey classics in Southwestern US kitchens.
Frequently Asked Questions
- → Can I keep the tortillas from getting mushy?
Start with cooked shredded chicken and go easy on the sauce inside each tortilla. Before baking, pour the sauce over the top. This helps them hold up better.
- → Can I swap in corn tortillas?
Sure, corn works too. Just warm them a bit so they're less likely to break when you roll them up.
- → What cheese should I use here?
Monterey Jack melts like a dream and has a creamy taste. If you want, add a handful of Cheddar for more flavor.
- → How do I keep leftovers fresh?
Just cover and chill leftovers in the fridge for 3 days max. Warm them up slowly in the oven or zap them in the microwave to bring back that gooey goodness.
- → Is it okay to prep ahead?
Absolutely. Put everything together, sauce and all, wrap it up tightly and stash in the fridge. Bake right before you eat so it tastes best.
- → Can I toss in veggies?
Totally! Try adding sautéed bell peppers, sweet corn, or some chopped spinach for extra color and flavor.