Chicken Enchiladas with Sour Cream White Sauce Recipe is one of those comforting dishes that feels like a warm hug after a long day. Soft flour tortillas stuffed with tender chicken and melty cheese, all smothered in a luscious, tangy sour cream white sauce—it’s a beautiful twist on traditional enchiladas that brings fresh flavor and creamy richness to your table. Whether you're craving a cozy weeknight dinner or want to impress your family with something a little extra special, this recipe has you covered. I promise, anyone who loves a creamy, cheesy meal will absolutely adore these enchiladas.
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What Makes This So Good
This Chicken Enchiladas with Sour Cream White Sauce Recipe combines creamy, tangy sauce with cheesy, tender chicken that’s rolled in soft tortillas. Each bite gives you that satisfying contrast between the crispy edges of the baked tortillas and the velvety sauce underneath. It’s fresh but familiar, comforting but not heavy — the kind of dinner that feels just right any night of the week.
- Big Flavor, Minimal Fuss: The sauce is straightforward to make but adds a beautiful, tangy creaminess that lifts the entire dish.
- Family-Friendly: Even picky eaters often gobble these up because they’re cheesy and mild, with just a hint of green chile for warmth.
- Simple Ingredients: You probably have most of what you need in your pantry and fridge already—no need for exotic finds.
- Works Any Night: This recipe is quick enough for a busy weekday but special enough to serve guests on the weekend.
Ingredient Guide
Picking the right ingredients for your Chicken Enchiladas with Sour Cream White Sauce Recipe can make all the difference. I like to keep things simple but quality-focused, ensuring the sauce is tangy and smooth while the chicken filling stays juicy and flavorful. You can customize the heat and texture with some easy swaps if you want.
- Shredded cooked chicken: Leftovers work perfectly here, just shred it finely for easy rolling and even bites.
- Flour tortillas: Flour is best for softness and pliability; warming them makes rolling much easier.
- Butter and all-purpose flour: These create the base for the creamy white sauce; be sure to cook the roux gently to avoid lumps.
- Chicken broth: Adds flavor and thins the sauce to the perfect consistency—homemade or low-sodium store-bought both work well.
- Sour cream: The star of the sauce, giving it a tangy, creamy richness that makes these enchiladas unforgettable.
- Diced green chiles: Mild heat and subtle smokiness come in here; use a little less if you’re sensitive to spice.
- Monterey Jack cheese: Melts beautifully and adds a creamy, slightly buttery taste; you can mix in cheddar if you like sharpness.
- Toppings (optional): Fresh diced tomatoes and cilantro brighten up the final dish with freshness and color.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Chicken Enchiladas with Sour Cream White Sauce Recipe
Step 1 — Prep & Ready
Start by heating your oven to 375°F (190°C) to get it nice and ready for baking. In the meantime, take your shredded chicken and mix it with half of the shredded cheese and half of the diced green chiles—this combination creates a delicious filling that’s rich and just a bit spicy. Warming your flour tortillas for a few seconds in the microwave or on a dry skillet makes them more flexible and way easier to roll without cracking.
Step 2 — Cook with Confidence
Now, the white sauce is where all the magic happens. Melt your butter gently over medium heat, then whisk in the flour and cook it for about 1-2 minutes until it smells slightly nutty but hasn't browned—that’s your base roux. Slowly whisk in the chicken broth and let it simmer until it thickens into a silky sauce. Don’t rush this part—it’s where you build that smooth texture. Once thickened, remove it from the heat and stir in the sour cream and remaining green chiles. This adds tang and creaminess that perfectly balances the spices.
Step 3 — Finish & Serve
Spoon a generous amount of the chicken filling onto each tortilla, roll it up tightly, and arrange them seam-side down in a buttered baking dish. Pour your luscious sour cream sauce evenly over the enchiladas, smoothing it out with the back of a spoon. Don’t forget to sprinkle the remaining shredded cheese on top—that golden, bubbly crust is going to be heavenly. Bake uncovered for 20-25 minutes until everything is bubbly and the cheese is beautifully melted and slightly golden. Let the enchiladas rest for about five minutes—it helps the sauce thicken a bit and makes slicing easier.
Extra Helpful Tips
I’ve learned that timing and temperature make all the difference with this Chicken Enchiladas with Sour Cream White Sauce Recipe. Don't rush the sauce or the baking—it needs gentle love for that perfect texture and flavor combo.
- Watch for This Sign: The sauce is perfectly thick when it coats the back of a spoon smoothly without running off quickly.
- Temperature Trick: Using room temperature sour cream helps it swirl in seamlessly without curdling.
- Prep-Ahead Option: You can assemble the entire dish a day ahead, cover tightly, and bake when ready—flavors even deepen overnight.
- Avoid This Common Mistake: Don’t overfill your tortillas; a modest amount keeps rolling neat and prevents seepage during baking.
Serve & Enjoy
Easy Enhancements
Feel like experimenting? A squeeze of fresh lime over the top adds a zingy brightness. Sprinkle some chopped fresh cilantro or sliced green onions for extra color and freshness. If you like a bit more kick, adding a dash of smoked paprika or cayenne pepper to the filling amps up the flavor without overpowering the creamy sauce. A dollop of guacamole or a side of tangy salsa verde also pairs wonderfully.
Tasty Pairings
I love to serve these enchiladas alongside a crisp green salad with a citrusy dressing—something to cut the richness nicely. Mexican rice or simple cilantro-lime rice are classic companions that soak up every bit of sauce deliciously. For drinks, a sparkling agua fresca or a light beer complements this meal beautifully without overwhelming the flavors.
Quick Plating Tips
Presentation doesn’t have to be complicated. Just sprinkle fresh diced tomatoes and cilantro right before serving for vibrant color. A light dusting of paprika on top can make it pop visually, too. Serve your enchiladas on a warm plate, maybe with a lime wedge on the side for those who want an extra citrus twist.
Store, Freeze & Reheat
Fridge Storage
You can store leftover Chicken Enchiladas with Sour Cream White Sauce Recipe in an airtight container in the fridge for up to 3-4 days. Keep in mind that the tortillas will soften a bit overnight, but the flavors deepen wonderfully—just reheat gently to enjoy that cozy comfort.
Freezer Friendly?
These enchiladas freeze well before baking. Assemble, cover tightly with foil, and freeze for up to 2 months. To thaw, move to the fridge overnight and bake the next day, adding extra baking time if needed to heat through without making the tortillas soggy.
Reheat Like New
Reheat leftovers in a 350°F oven covered with foil to keep moisture in—usually about 15-20 minutes depending on portion size. If you’re short on time, the microwave works too; cover loosely and reheat in short bursts, stirring gently and adding a splash of chicken broth if it starts to dry out. This keeps your Chicken Enchiladas with Sour Cream White Sauce Recipe tasting fresh and tender.
Chicken Enchiladas with Sour Cream White Sauce Recipe FAQs
Absolutely! Corn tortillas can be used, but I recommend warming them thoroughly to prevent cracking. They’ll add a nice texture contrast but might be a bit less soft and pliable than flour tortillas.
Greek yogurt is a great substitute for sour cream if you want a slightly tangier and lighter sauce. Just use it at room temperature and stir in gently to avoid curdling.
Yes! Swap the chicken for sautéed vegetables like mushrooms, spinach, or zucchini. You can also use black beans for protein. The creamy white sauce pairs beautifully with these fillings.
They’re generally mild, thanks to the sour cream mellowing the green chiles. If you prefer more heat, feel free to add extra diced chiles or a sprinkle of cayenne pepper.
Final Flavor Thoughts
I hope you love making and sharing this Chicken Enchiladas with Sour Cream White Sauce Recipe as much as I do. It’s a simple way to bring comfort and a bit of elegance to your dinner table. If it hits the right spot for you, don’t forget to leave a star rating or share what twist you try next time—there’s always room for a little culinary creativity in the kitchen!
Print📖 Recipe
Chicken Enchiladas with Sour Cream White Sauce Recipe
These Chicken Enchiladas with Sour Cream White Sauce combine tender shredded chicken with a creamy, tangy sauce, rolled in soft flour tortillas and baked to perfection. Topped with melted Monterey Jack cheese and optional fresh diced tomatoes and cilantro, this comforting Mexican-inspired dish is perfect for a family dinner or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Filling
- 2 cups shredded cooked chicken
- ½ cup shredded Monterey Jack cheese
- 2 oz diced green chiles (half of 4 oz can)
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- 2 oz diced green chiles (remaining half of 4 oz can)
Assembly & Topping
- 8 flour tortillas
- 1 ½ cups shredded Monterey Jack cheese (remaining 1 ½ cups from 2 cups total)
- ½ cup diced tomatoes (optional for topping)
- ¼ cup chopped fresh cilantro (optional for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it's ready for baking the enchiladas.
- Prepare Chicken Filling: In a medium bowl, combine the shredded cooked chicken with ½ cup of shredded Monterey Jack cheese and half of the diced green chiles, mixing well to combine all flavors.
- Make White Sauce: In a saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1-2 minutes to form a roux, ensuring the flour is cooked but not browned.
- Add Broth and Thicken: Gradually whisk in the chicken broth, continuing to stir constantly to avoid lumps. Bring the mixture to a gentle simmer until it thickens to a creamy sauce consistency.
- Finish Sauce with Sour Cream and Chiles: Remove the sauce from the heat and stir in the sour cream along with the remaining diced green chiles. Mix until the sauce is smooth and well combined.
- Assemble Enchiladas: Spoon an equal amount of the chicken filling onto each flour tortilla. Roll up each tortilla tightly and place seam-side down in a greased baking dish, lining them up closely but not overlapping too much.
- Pour Sauce and Add Cheese: Evenly pour the prepared sour cream white sauce over the arranged enchiladas, spreading it to cover all rolls. Sprinkle the remaining shredded Monterey Jack cheese generously on top.
- Bake: Place the baking dish uncovered into the preheated oven and bake for 20-25 minutes until the sauce is bubbly and the cheese on top is melted and beginning to turn golden brown.
- Garnish and Serve: Remove from oven and let the enchiladas rest for 5 minutes. Garnish with diced tomatoes and chopped fresh cilantro if using before serving for a fresh, colorful touch.
Notes
- Use cooked shredded chicken from rotisserie or leftover roast chicken for convenience.
- Flour tortillas work best for softness; corn tortillas can be used but may require warming to prevent cracking.
- If preferred, substitute Monterey Jack cheese with a mild cheddar or a Mexican cheese blend.
- Sour cream adds tang and creaminess; for a lighter option, try Greek yogurt.
- Optional toppings like diced tomatoes and cilantro add freshness but can be omitted based on preference.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
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