These restaurant-quality enchiladas feature tender shredded chicken mixed with green chiles and taco seasoning, wrapped in soft flour tortillas and smothered in luxurious homemade white sauce. The creamy sour cream sauce creates a velvety blanket over each enchilada while melted Monterey Jack cheese forms a golden crust. Every bite delivers perfectly balanced flavors and textures that make this dish unforgettable for family dinners and special occasions.
After countless attempts at recreating restaurant-style enchiladas, I finally discovered the secret lies in making proper roux and adding sour cream at precisely the right moment for silky smooth sauce perfection.
Essential Ingredient Selection
- Fresh Flour Tortillas: choose eight-inch varieties that feel pliable without dry edges for easy rolling
- Monterey Jack Cheese: grate from blocks rather than using pre-shredded for superior melting properties
- Fire-Roasted Green Chiles: provide deeper flavor than regular varieties, check heat levels carefully
- Quality Sour Cream: full-fat versions create richest sauce texture, bring to room temperature before using
- Cooked Chicken: rotisserie, leftover, or freshly cooked work perfectly when shredded while still warm
- Good Chicken Broth: low-sodium varieties allow better seasoning control throughout cooking process
- All-Purpose Flour: creates proper roux foundation for smooth, thickened sauce consistency
- Unsalted Butter: provides rich flavor while allowing precise salt control in final dish
Freshly grated cheese makes tremendous difference in final melting quality. Pre-shredded varieties contain anti-caking agents that prevent proper melting and create grainy textures.
Complete Preparation Process
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