Description
This Chicken Enchiladas recipe features tender, shredded chicken wrapped in warm flour tortillas, smothered with a creamy sour cream white sauce and a blend of Monterey Jack and cheddar cheese. Baked until bubbly and golden, these enchiladas make a comforting and flavorful meal perfect for family dinners.
Ingredients
Scale
Chicken and Filling
- 3-4 boneless, skinless chicken breasts
- 8 flour tortillas
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
Sour Cream White Sauce
- 1 cup sour cream (full-fat)
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles (optional)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1 tsp garlic powder
Other
- 2 tsp olive oil (for cooking chicken)
- Cooking spray (for greasing the baking dish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking and ensure easy cleanup.
- Cook the Chicken: Heat 2 teaspoons of olive oil in a skillet over medium heat. Season your chicken breasts with salt, pepper, and garlic powder. Cook the chicken for 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). Once cooked, shred the chicken using two forks.
- Make the White Sauce: In a saucepan over medium heat, melt 2 tablespoons of unsalted butter until bubbly. Stir in 2 tablespoons of all-purpose flour to form a roux and cook until smooth. Gradually whisk in 1 cup of low-sodium chicken broth and 1 cup of full-fat sour cream. Add salt, pepper, and 1 teaspoon garlic powder for seasoning, and simmer the sauce for about 5 minutes until it thickens slightly. Stir in diced green chiles if using.
- Assemble the Enchiladas: Spread a thin layer of the sour cream white sauce on the bottom of the prepared baking dish. Lay out each tortilla and place a portion of shredded chicken and some shredded cheese in the center. Roll each tortilla tightly and place it seam-side down in the baking dish. Pour the remaining sauce evenly over the rolled enchiladas and sprinkle the top with more shredded cheese.
- Bake: Cover the baking dish with foil and bake the enchiladas at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted, bubbly, and slightly golden on top. Let cool for a few minutes before serving.
Notes
- For extra flavor, you can add diced green chiles directly into the filling or the sauce.
- Use a mix of Monterey Jack and cheddar cheese for a perfect balance of meltiness and sharpness.
- Make sure to cook chicken thoroughly to an internal temperature of 165°F for safety.
- Leftover enchiladas can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- For a gluten-free version, substitute the flour tortillas and all-purpose flour accordingly.
