Chicken Enchiladas with Sour Cream White Sauce Recipe is one of those comforting dishes that instantly feels like a warm hug after a busy day. It brings together tender shredded chicken rolled in soft tortillas, all lovingly smothered in a creamy, tangy sour cream white sauce that’s simply irresistible. Whether you’re feeding a hungry family or craving some cozy flavors for yourself, this recipe is a total winner. I love making it for casual dinners or even special occasions because it’s hearty and full of flavor without being fussy. You’re going to enjoy how effortlessly everything comes together, and the whole kitchen will smell amazing as it bakes!
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What Makes This So Good
This Chicken Enchiladas with Sour Cream White Sauce Recipe blends creamy, zesty sauce and tender chicken like a dream. It’s the kind of dish with a velvety sauce and soft tortillas that still keeps some crispy, cheesy edges where the sauce bubbles up — pure comfort food magic.
- Big Flavor, Minimal Fuss: You get rich, layered tastes without complicated steps or exotic ingredients.
- Family-Friendly: It pleases kids and adults alike with familiar but exciting flavors.
- Simple Ingredients: Pantry staples and easy-to-find fresh items make it friendly for busy cooks.
- Works Any Night: Perfect weeknight meal or weekend dinner that you can prep ahead and bake when ready.
Ingredient Guide
Picking the right ingredients gives this Chicken Enchiladas with Sour Cream White Sauce Recipe that signature creamy, tangy taste and tender texture. Here’s how to choose and prep them for the best results.
- Chicken: Use cooked shredded chicken — rotisserie chicken works perfectly if you’re short on time, or cook and shred your own for freshness.
- Flour Tortillas: Soft but sturdy tortillas that won’t crack when rolled are ideal — medium size works best to roll neatly.
- Sour Cream: The star of the white sauce! Full fat sour cream gives the sauce its lush texture and tang; avoid light versions for best creaminess.
- Cheese: A good melting cheese like Monterey Jack or mild cheddar adds that gooey richness everyone loves on enchiladas.
- Milk & Butter: These help create a smooth, luscious white sauce without it being too heavy or thin.
- Seasonings: Garlic, onion powder, and a touch of cumin bring depth but keep it simple and approachable.
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
First things first: get everything ready so your cooking process feels smooth and fun. Shred your cooked chicken into bite-sized pieces — this helps the filling blend evenly. Have your tortillas at room temperature so they don’t crack when rolling. Preheat your oven to 350°F (175°C) so it’s perfectly hot by bake time. I usually warm my tortillas wrapped in a damp towel for 20 seconds in the microwave to make them pliable. This little tip makes rolling less fussy and keeps the filling from spilling out during baking.
Step 2 — Cook with Confidence
Next, let's prepare the silky sour cream white sauce that makes these enchiladas so special. Melt butter in a saucepan over medium heat, then whisk in flour to create a smooth roux—cook for about a minute but don’t let it brown; you’re aiming for velvety thickness, not color. Slowly add milk while whisking nonstop until it thickens and coats the back of your spoon. Then stir in the sour cream and seasonings — once it’s smooth and slightly thickened, it’s ready! You’ll notice the sauce’s creamy texture and inviting aroma—it’s already a joy to taste.
Step 3 — Finish & Serve
Now here’s where the magic comes together: dip each tortilla in the creamy sauce, spoon in a generous amount of shredded chicken and cheese, then roll it up snugly. Arrange them seam-side down in a greased baking dish. Pour extra sauce over the top, then sprinkle more cheese for that bubbly, golden finish. Bake uncovered for 20–25 minutes until the edges crisp up beautifully and the sauce bubbles happily around the tortillas. When you pull it out, the cozy aroma will sweep through your kitchen, tempting everyone to dig in! Let it rest for 5 minutes to set before serving—this helps the sauce thicken slightly and makes slicing a breeze.
Extra Helpful Tips
I've found a few tricks that really help make this Chicken Enchiladas with Sour Cream White Sauce Recipe extra successful in your kitchen. Learning what to watch for and how to time things makes all the difference—especially if you want perfect creamy sauce and soft enchiladas every time.
- Watch for This Sign: The sauce should be thick enough to coat the back of a spoon but still pour easily. Too thick? Add a splash more milk.
- Temperature Trick: Let the sauce cool slightly before dipping the tortillas, so they don't tear and roll smoothly.
- Prep-Ahead Option: You can assemble the enchiladas the night before, cover, and refrigerate—bake them fresh just before serving.
- Avoid This Common Mistake: Don’t overload your enchiladas with filling; it makes rolling tricky and can cause them to burst open in the oven.
Serve & Enjoy
Easy Enhancements
Once you’ve mastered the base Chicken Enchiladas with Sour Cream White Sauce Recipe, consider jazzing it up by adding a sprinkle of chopped fresh cilantro or sliced green onions at the end. A dash of smoked paprika or a few chopped mild green chilies stirred into the sauce can add a subtle smoky note that lifts the dish beautifully. For a little crunch, a handful of crushed tortilla chips or a dollop of guacamole on top are delightful finishing touches.
Tasty Pairings
This enchilada dish pairs wonderfully with a crisp green salad dressed lightly with lime vinaigrette or a side of black beans seasoned with cumin. For drinks, a cold cerveza, a tangy margarita, or even a sparkling water with lime gives a refreshing contrast. You could also serve a simple Mexican rice to soak up any extra sauce—my family loves that combination!
Quick Plating Tips
Presentation doesn’t need to be complicated. Stack the enchiladas neatly on a warm plate, drizzle extra sauce over the top, and sprinkle a little fresh cilantro and queso fresco or shredded cheese. For a pop of color, a few thin slices of radish or diced avocado add freshness and brighten the plate instantly. It’s a simple way to turn your cozy meal into something really special.
Store, Freeze & Reheat
Fridge Storage
You can keep leftover Chicken Enchiladas with Sour Cream White Sauce Recipe covered tightly in the fridge for up to 3 days. Store them in an airtight container to preserve that creamy sauce and prevent drying out. The texture might firm up a bit but reheating brings back that lovely softness.
Freezer Friendly?
These enchiladas freeze nicely, making them perfect for meal prep. Freeze them unbaked or baked in a freezer-safe dish, wrapped well to avoid freezer burn. To avoid sogginess when reheating, thaw fully overnight in the fridge and reheat gently covered in the oven.
Reheat Like New
To revive your Chicken Enchiladas with Sour Cream White Sauce Recipe leftovers, the oven is your best friend—wrap the dish loosely with foil and bake at 350°F (175°C) until warmed through, about 20 minutes. This keeps the sauce creamy and the tortillas tender. If you’re in a rush, the microwave works too; cover loosely to trap moisture but sprinkle a little water over the enchiladas before heating to keep them from drying out.
Chicken Enchiladas with Sour Cream White Sauce Recipe FAQs
Absolutely! Rotisserie chicken is a great shortcut that saves time and adds great flavor—just shred it and you’re ready to go.
You can use Greek yogurt as a substitute for sour cream for a similar tang and creaminess, but the sauce may be a bit thicker and less rich.
Yes, just swap regular flour for a gluten-free all-purpose blend when making the white sauce and use gluten-free tortillas to keep everything safe and delicious.
To thicken, cook the roux a little longer before adding liquids, or reduce the sauce slightly over low heat. To thin, whisk in more milk a tablespoon at a time until you reach the desired consistency.
Final Flavor Thoughts
This Chicken Enchiladas with Sour Cream White Sauce Recipe has been a go-to comfort classic in my kitchen for years, and I hope it becomes a favorite in yours too! Its creamy, dreamy sauce and tender chicken filling are sure to win hearts. If you loved this recipe, I’d be thrilled if you left a star rating or shared your favorite spin on it in the comments — maybe adding roasted poblano peppers or swapping cheeses. Cooking is all about having fun and making it your own, and this recipe is a perfect canvas for that. Happy cooking and bon appétit!
Print📖 Recipe
Chicken Enchiladas with Sour Cream White Sauce Recipe
These Mini Chicken Pot Pies are a comforting and easy-to-make dish featuring flaky biscuit crusts filled with a creamy chicken and vegetable mixture. Perfect as individual servings, they make a delightful appetizer or meal that's ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 mini pot pies
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 2 cans flaky layers biscuits
Filling
- 2 cans cream of chicken soup
- 2 cans cooked chicken (or 2 cups fresh, cooked chicken, shredded)
- 1 bag frozen mixed vegetables, thawed
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the pot pies evenly.
- Prepare the Filling: In a large bowl, combine the cream of chicken soup, shredded chicken, and thawed mixed vegetables. Season the mixture with salt, pepper, or your favorite herbs to enhance the flavor.
- Assemble the Pot Pies: Open the cans of biscuits and flatten each biscuit gently. Press each flattened biscuit into the cups of a muffin pan, shaping them carefully to create a small crust that lines each muffin cup.
- Fill the Biscuits: Spoon the chicken, vegetable, and soup mixture into each biscuit-lined muffin cup, filling them about three-quarters full to prevent overflow during baking.
- Bake: Place the muffin pan in the preheated oven and bake for 20 minutes, or until the biscuits are golden brown and the filling is hot and bubbly, indicating they are fully cooked.
- Serve: Allow the mini pot pies to cool for a few minutes before removing them from the muffin pan. Serve warm for the best taste and texture.
Notes
- You can substitute the cream of chicken soup with cream of mushroom or celery for a different flavor.
- Use fresh shredded chicken as an alternative to canned for better texture and taste.
- Make sure the vegetables are fully thawed and drained to avoid soggy crusts.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
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