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Creamy Chicken Enchiladas with Sour Cream White Sauce

Ultra-creamy, comforting enchiladas filled with seasoned shredded chicken and smothered in a tangy, velvety sour cream white sauce with green chiles.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 620

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 cups low-sodium chicken broth
  • 1 small yellow onion, quartered
  • 2 cloves garlic, smashed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the Sour Cream White Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 4 oz can diced green chiles mild
  • 1 cup reserved chicken poaching broth
  • 1 cup sour cream at room temperature
  • 0.5 cup heavy cream or half-and-half
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper optional
  • Salt and pepper to taste
For Assembly
  • 10-12 soft taco-size flour tortillas about 8-inch
  • 3 cups shredded cheese mix of Monterey Jack and sharp cheddar
  • 0.5 cup finely chopped white or yellow onion
  • Cooking spray or oil for greasing dish

Equipment

  • 9x13-inch baking dish
  • Medium Saucepan
  • Mixing bowls
  • Whisk
  • Two Forks (for shredding)

Method
 

  1. Poach the chicken with onion, garlic, salt, and pepper in broth until cooked through (15-20 mins). Reserve 1 cup broth. Shred the chicken.
  2. Make a roux: Melt butter, whisk in flour, cook 1-2 mins. Add green chiles, cook 1 min more. Whisk in the 1 cup reserved broth until thickened.
  3. Temper the sour cream: Whisk sour cream and heavy cream. Slowly whisk in 1/2 cup of the hot broth mixture. Then pour it all back into the saucepan, whisking until smooth.
  4. Season the sauce with cumin, garlic powder, onion powder, and cayenne (if using). Heat gently for 2-3 mins. Taste and adjust salt/pepper. Set aside.
  5. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish. Mix shredded chicken, 1 cup of the white sauce, 1 cup cheese, and 1/2 cup chopped onion for the filling.
  6. Spread 1/2 cup sauce in the baking dish. Warm tortillas. Fill each with chicken mixture, roll tightly, and place seam-side down in the dish.
  7. Pour remaining sauce over enchiladas. Top with remaining 2 cups cheese. Cover tightly with foil.
  8. Bake covered for 25 mins. Uncover and bake 10-15 more mins until cheese is bubbly and golden in spots. Let rest 10 mins before serving.

Notes

Letting the enchiladas rest after baking is crucial for clean serving. Use room temperature sour cream and temper it properly to prevent a grainy sauce. For a shortcut, use 4-5 cups of rotisserie chicken.