Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work but they are more delicate and prone to cracking. Warm them in a dry skillet for 20 to 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds before rolling to keep them pliable.

My sauce turned out lumpy. What went wrong?

Lumpy sauce usually means the broth was added too quickly or the heat was too high when the sour cream went in. Whisk constantly while adding broth in a slow, steady stream, and always remove the pan fully from heat before stirring in the sour cream and cheese.

Can I make these white sauce chicken enchiladas dairy-free?

You can substitute dairy-free butter, a plant-based sour cream alternative, and a dairy-free shredded cheese. The sauce will be slightly thinner and the flavor will shift a little, but the dish still comes together well.

How do I keep the tortillas from getting soggy?

Do not overfill the tortillas. Make sure the white sauce is properly thickened before pouring, and always spread a thin layer on the bottom of the dish rather than flooding it. Slightly warming the tortillas before filling also helps them hold up better.

Irresistible Chicken Enchiladas with Sour Cream White Sauce Your Family Will Crave

Chicken Enchiladas with Sour Cream White Sauce

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Creamy, cheesy, and easy to make. These Chicken Enchiladas with Sour Cream White Sauce are filled with tender shredded chicken and smothered in a tangy, silky white sauce. A family favorite that delivers every time.

Author: James Carter Jr
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 8-10 enchiladas 1x
Category: Dinner
Method: Bake
Cuisine: Mexican-American

Ingredients

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2 cups cooked chicken, shredded (about 2 chicken breasts)
1 cup Monterey Jack cheese, shredded
1/2 cup white onion, finely diced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
8–10 flour tortillas (6-inch)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth (low sodium recommended)
1 cup full-fat sour cream
1 cup Monterey Jack cheese, shredded
1/2 teaspoon cumin
1/4 teaspoon garlic powder
Salt to taste

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Instructions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
In a large bowl, combine shredded chicken, 1 cup Monterey Jack cheese, diced onion, minced garlic, cilantro, cumin, chili powder, salt, and pepper. Mix well.
In a medium saucepan, melt butter over medium heat until it begins to foam. Whisk in flour and cook for 1 minute, stirring constantly.
Gradually whisk in chicken broth in a slow, steady stream. Cook and stir for 3 to 5 minutes until the sauce thickens and coats the back of a spoon.
Remove saucepan from heat completely. Stir in sour cream, 1 cup Monterey Jack cheese, cumin, garlic powder, and salt until smooth and glossy.
Spread about 1/2 cup of white sauce in a thin layer over the bottom of the prepared baking dish.
Spoon about 1/3 cup of chicken filling onto each tortilla. Roll tightly and place seam-side down in the baking dish. Do not overfill or tortillas will split.
Pour remaining white sauce evenly over the enchiladas. Top with additional shredded cheese if desired.
Bake uncovered for 20 to 25 minutes until sauce is bubbling and cheese is melted and lightly golden. Broil for 1 to 2 minutes for a crispier top if desired.
Rest for 5 minutes before serving. Garnish with fresh cilantro, diced tomatoes, or sliced jalapenos.

Notes

Rotisserie chicken saves time and adds excellent flavor to the filling.
Always remove the saucepan from heat completely before adding sour cream to prevent curdling.
Assemble ahead and refrigerate up to 24 hours before baking. Add 5 extra minutes to bake time if going straight from the fridge.
For a spicier version, add diced green chiles or jalapenos to the filling.
Do not overfill tortillas or they will split during rolling.

Nutrition

Serving Size: 2 enchiladas
Calories: 480 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 26 g
Saturated Fat: 13 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 110 mg

Find it online: https://www.benefitiany.com/chicken-enchiladas-with-sour-cream-white-sauce/