Name: Chicken Enchiladas with Sour Cream White Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 8 flour tortillas; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 1/2 cups sour cream; 1 can (4 oz) diced green chiles; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Chopped fresh cilantro for garnish (optional)

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If you’re searching for the ultimate comfort food that combines creamy, cheesy, and savory flavors in one irresistible bite, Chicken Enchiladas with Sour Cream White Sauce will become your new go-to dinner. Tender rolls of seasoned chicken tucked inside soft flour tortillas, smothered with a rich, tangy white sauce and topped with a golden blanket of melted cheese — every forkful is pure joy. This dish is a family favorite for busy weeknights and special gatherings alike, and trust me, you’ll love how quickly it disappears from the table!

Chicken Enchiladas with Sour Cream White Sauce Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for these Chicken Enchiladas with Sour Cream White Sauce are straightforward but each one is essential to create those creamy layers and satisfying tex-mex flavors. Here’s how each star ingredient shines in the dish:

Cooked shredded chicken: Rotisserie chicken is a time-saving hero here, but any cooked chicken works for juicy, protein-packed filling.
Monterey Jack cheese: Melts beautifully for gooey richness; perfect for the sauce and topping.
Cheddar cheese: Adds a sharp, tangy note that balances the creamy sauce.
Flour tortillas: Soft, pliable, and just absorbent enough to soak up all that sauce without getting mushy.
Butter: Starts off the roux for a velvety smooth sauce base.
All-purpose flour: Thickens the sauce so it hugs every enchilada.
Chicken broth: Provides a savory depth and ties all the flavors together.
Sour cream: The star of the sauce — for tangy, creamy texture that sets these enchiladas apart.
Diced green chiles: Mild heat and subtle smokiness that lifts the whole dish.
Garlic powder: For earthy, aromatic background flavor.
Onion powder: Adds sweet-savory depth without the hassle of sautéing onions.
Salt: Just enough to brighten every bite.
Black pepper: A hint of heat to complement the creamy sauce.
Chopped fresh cilantro (optional): Sprinkle on top for a pop of green color and fresh, herby lift.

How to Make Chicken Enchiladas with Sour Cream White Sauce

Step 1: Prep the Filling

Start by tossing your shredded chicken with 1/2 cup each of Monterey Jack and cheddar cheese in a large bowl. This creates a rich, satisfyingly cheesy mixture to fill your tortillas. Don’t worry about perfection — just make sure every strand of chicken is lightly coated in cheese for even flavor in every bite.

Step 2: Roll and Arrange the Enchiladas

Evenly divide the chicken and cheese mixture among the flour tortillas. Roll them up snugly but don’t pack them too tight — you want some space for the filling to heat through. Nestle each rolled tortilla seam-side down into your greased 9×13-inch baking dish. Lining up the enchiladas keeps them from unrolling and helps them absorb the sauce just right.

Step 3: Make the Sour Cream White Sauce

In a medium saucepan, melt the butter over medium heat, then whisk in the flour to create a simple roux. After 1–2 minutes, when it starts bubbling and turning golden, gradually add the chicken broth, whisking constantly to avoid lumps. Let it simmer for a few minutes until thickened. Reduce the heat and gently stir in the sour cream, green chiles, garlic powder, onion powder, salt, and pepper. Keep stirring until the sauce is smooth and creamy; just be sure not to let it boil so the sour cream stays silky and doesn’t curdle.

Step 4: Assemble and Top with More Cheese

Ladle the warm, luscious white sauce evenly over your rolled enchiladas, making sure every inch gets blanketed. Sprinkle on the rest of that Monterey Jack and cheddar cheese. The magic is in the layers — sauce on top keeps everything moist, and the final cheese layer turns bubbly and beautifully browned in the oven.

Step 5: Bake and Broil for a Golden Finish

Slide the dish, uncovered, into a preheated 375°F oven. In about 20–25 minutes, your Chicken Enchiladas with Sour Cream White Sauce will be hot and bubbly. For that irresistible golden crown, broil them for a minute or two at the end. Just keep a close eye so the cheese gets perfectly toasted but not burnt. Let them rest for 5 minutes to set, then add a shower of fresh cilantro if you like.

How to Serve Chicken Enchiladas with Sour Cream White Sauce

Garnishes

Finish your piping hot enchiladas with a flourish — fresh cilantro gives a burst of color and a pop of herbal brightness, but you could also add sliced green onions, diced tomatoes, or even a dollop of extra sour cream for the ultimate creamy finish. A squeeze of lime just before digging in really wakes up all those luscious flavors.

Side Dishes

While Chicken Enchiladas with Sour Cream White Sauce are soul-satisfying on their own, they’re even better beside a scoop of Mexican rice or fluffy cilantro-lime rice. Classic refried beans, charro beans, or a simple salad with a zesty vinaigrette deliver balance and crunch, rounding out the meal perfectly.

Creative Ways to Present

If you’re hosting a brunch or festive dinner, try making mini enchiladas in a smaller baking dish, or serve them family-style on a platter so guests can help themselves. You can also cut baked enchiladas into bite-size pieces for party appetizers — just add toothpicks and a bowl of extra sauce for dipping.

Make Ahead and Storage

Storing Leftovers

Chicken Enchiladas with Sour Cream White Sauce keep well in the fridge, making them a perfect meal prep option. Once cooled, cover the dish tightly or transfer portions to airtight containers. They’ll stay fresh and delicious for up to three days without any loss of creamy texture.

Freezing

If you want to save some for later, assemble the enchiladas without baking, cover the dish well, and freeze for up to two months. When you’re ready, thaw in the fridge overnight, then bake as directed. The white sauce holds up wonderfully, so your enchiladas come out just as creamy as day one.

Reheating

To reheat, cover the baking dish with foil and warm in a 350°F oven for about 20 minutes until hot and bubbling. For single portions, a quick zap in the microwave works too, but the oven keeps the tortillas from becoming too soft. If the sauce thickens a bit in the fridge, add a splash of chicken broth or cream before reheating to loosen everything up.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas offer a more traditional, slightly chewy bite that pairs nicely with the creamy sauce. Just be sure to warm them first to prevent cracking while rolling.

What can I substitute for sour cream?

If you’re out of sour cream or want a lighter twist, plain Greek yogurt does the trick while still giving the sauce plenty of creaminess and tang.

How spicy are the Chicken Enchiladas with Sour Cream White Sauce?

They’re quite mild as written, thanks to the gentle green chiles, but you can easily turn up the heat by adding diced jalapeños or a splash of your favorite hot sauce in the filling or sauce.

Can I make these Chicken Enchiladas with Sour Cream White Sauce ahead of time?

Yes! Assemble everything up to a day in advance and keep covered in the fridge. When you’re ready, just bake according to the recipe — dinner is ready with zero last-minute stress.

How do I prevent my enchiladas from getting soggy?

The trick is not to overfill them or overload the sauce. Be generous but moderate, and bake uncovered — this lets the tops brown while the bottoms stay sturdy enough to lift from the pan.

Final Thoughts

If you’re craving a meal that’s impossibly creamy, cozy, and sure to win raves from everyone at the table, give these Chicken Enchiladas with Sour Cream White Sauce a try. There’s nothing like homemade enchiladas baked with love — I can’t wait for you to taste just how good they are!

Chicken Enchiladas with Sour Cream White Sauce Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 enchiladas 1x
Diet: Non-Vegetarian

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Description

Indulge in these delicious Chicken Enchiladas with a creamy Sour Cream White Sauce for a comforting and satisfying meal. Filled with tender shredded chicken, gooey cheese, and flavorful spices, these enchiladas are sure to become a family favorite.

Ingredients

Scale

For the Enchiladas:

2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
8 flour tortillas

For the Sauce:

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 1/2 cups sour cream
1 can (4 oz) diced green chiles
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Chopped fresh cilantro for garnish (optional)

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Instructions

Preheat oven and prepare baking dish: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Prepare the filling: In a bowl, combine shredded chicken, 1/2 cup Monterey Jack, and 1/2 cup cheddar cheese. Divide mixture among tortillas, roll up, and place in baking dish seam-side down.
Make the sauce: In a saucepan, melt butter, whisk in flour, then gradually whisk in chicken broth. Stir in sour cream, green chiles, garlic powder, onion powder, salt, and pepper. Heat through without boiling.
Assemble and bake: Pour sauce over enchiladas, top with remaining cheese. Bake for 20–25 minutes until bubbly, then broil for 2–3 minutes to brown the top.
Serve: Let rest for 5 minutes before serving. Garnish with cilantro if desired.