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This ultra-creamy sour cream chicken enchilada recipe brings together tender shredded chicken, tangy salsa verde, and a lush white sauce beneath a golden, melty cheese topping. If you crave comfort food with bold, Tex-Mex flavor and a hint of heat, these enchiladas promise to become a family standby. Through years of trial and error, I have dialed in this method for perfectly satisfying, crowd-pleasing results every time.
After moving away from Texas I searched everywhere for enchiladas like the ones I grew up with. When nothing came close, I started testing at home. My friends still ask for these regularly and my family begs for them every birthday.
Ingredients
- Shredded chicken: makes the filling hearty and satisfying use rotisserie chicken for convenience or leftovers from a roast
- Sour cream: gives the sauce its richness and signature tang always choose full fat for the creamiest texture
- Salsa verde: brightens every bite with tang and gentle spice homemade is phenomenal but quality store bought saves time
- Flour tortillas or corn tortillas: both work beautifully flour for a softer bite corn for classic chewiness always warm before rolling to prevent breaking
- Monterey Jack and sharp cheddar cheese: these melt best and deliver maximum flavor shred from a block for superior melt
- Serrano and jalapeño peppers: bring personality and heat adjust quantities for your family’s spice comfort
- Yellow or white onion: provides sweetness and aroma that balances the sauce
- Fresh cilantro: gives freshness and a pop of color snip just before using for best flavor
- Chicken stock: forms the base of the creamy white sauce choose low sodium for control over seasoning
- Butter and flour: start the sauce with a golden roux for richness and silkiness
Step-by-Step Instructions
- Sauté the Peppers and Aromatics:
- Melt butter in a large skillet over medium heat. Add finely diced serrano and jalapeño peppers and cook gently until completely soft and fragrant. Stir in minced garlic and cook for about one minute until the aroma fills your kitchen.
- Build the Roux:
- Sprinkle in flour and stir often. Let it cook until the mixture forms a paste and loses any raw flour scent. This is what ensures a non-gritty, luxuriously smooth sauce.
- Whisk in the Liquids:
- Gradually pour in chicken stock while whisking, making sure the mixture remains silky with no lumps. Allow to bubble gently as you stir, so the sauce thickens slightly.
- Add the Creaminess and Flavor:
- Reduce the heat. Fold in sour cream, salsa verde, cumin, cayenne, black pepper, salt, garlic powder, and chopped cilantro. Stir slowly to avoid curdling. Taste the sauce for tanginess and salt levels, adjusting as needed.
- Prepare the Baking Dish:
- Grease a large baking dish and spread a layer of white sauce across the bottom. This step prevents sticking and brings extra flavor to every bite.
- Fill the Tortillas:
- Lay each warmed tortilla flat. Spread shredded chicken, a little Monterey Jack and cheddar cheese, and a sprinkle of onion down each center. Tuck and roll tightly.
- Arrange and Top:
- Place each rolled enchilada seam side down in the baking dish. When all are snuggled in, pour the remaining white sauce generously over the top. Finish with an even layer of shredded cheese.
- Bake to Golden Melty Perfection:
- Slide the dish into a preheated oven. Bake uncovered until bubbling at the edges and the cheese is a golden, irresistible blanket. Let stand for a few minutes before serving so everything sets just enough.
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My favorites are always the hidden pops of heat from the jalapeño. Once I served this to my family after a long car trip and laughter filled the kitchen as we fought for the crispiest cheesy edges. It instantly felt like home even miles from Texas.
Storage Tips
Once cooled, cover leftovers tightly and refrigerate for up to three days. If you want to freeze, bake first and let portions cool before sealing. Reheat in the oven or microwave and add a splash of chicken broth for maximum creaminess.
Ingredient Substitutions
Swap flour tortillas for corn if you want a classic bite. If avoiding dairy, try plain Greek yogurt in place of sour cream and your favorite vegan cheese options. Rotisserie chicken saves time for busy weeknights.
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Serving Suggestions
Pile enchiladas onto a platter and shower them with chopped cilantro, diced avocado, or green onions. I love serving these with a fresh cabbage slaw or pinto beans on the side. A squeeze of lime just before eating brightens every forkful.
Cultural Roots of White Enchiladas
White chicken enchiladas are a true Tex-Mex creation fusing classic Mexican flavors with creamy American comfort. In Texas these are holiday staples and ritual meals for family get togethers. Salsa verde in the sauce nods to the traditional green chile sauce of northern Mexico, yet the sour cream twist is classic southern comfort food.
Commonly Asked Questions
- → How do you keep tortillas from cracking?
Warm corn tortillas wrapped in a damp paper towel in the microwave to keep them supple and easy to roll.
- → What’s the best cheese for these enchiladas?
Use freshly shredded cheddar and Monterey Jack cheese for optimal melt and flavor.
- → Can I use store-bought salsa verde?
Yes, either homemade or a flavorful store-bought salsa verde works well in the sauce.
- → How do you prevent soggy enchiladas?
Assemble and bake soon after filling. Store sauce and fillings separately if making ahead.
- → Is this dish spicy?
Adjust heat by omitting serranos, using mild jalapeños, or removing chile seeds for a milder flavor.
- → Can I use rotisserie chicken?
Absolutely. Rotisserie chicken saves time and adds flavor to the filling.