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

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Chicken Enchiladas with Sour Cream White Sauce are the kind of meal that instantly brightens your table and your spirits. Take soft, pillowy tortillas, fill them with tender shredded chicken, cover everything in a lusciously creamy white sauce, and finish it all off with bubbly cheese—there’s just nothing quite as comforting. This dish brings together vibrant flavors, gooey textures, and just the right amount of tangy heat. Whether you’re feeding a hungry family, entertaining close friends, or simply craving a next-level twist on classic enchiladas, Chicken Enchiladas with Sour Cream White Sauce will have everyone coming back for seconds.

Ingredients You’ll Need

Chicken Enchiladas with Sour Cream White Sauce Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken Enchiladas with Sour Cream White Sauce is how a handful of humble ingredients combine to create layers of flavor. Each item on this list plays a specific role, whether bringing creaminess, heat, golden color, or a homey finish.

Cooked shredded chicken: Use rotisserie chicken for simplicity or leftover roasted chicken for that perfect tender texture.
Shredded Monterey Jack cheese: Melts beautifully into a creamy, melty topping—don’t forget a handful for that irresistible bubbly finish!
Flour tortillas: Soft, pliable, and easy to roll, they hold up perfectly under the creamy sauce.
Butter: Forms the rich base of the sauce, giving it that classic homemade taste.
All-purpose flour: Essential for thickening the white sauce so it clings to every bite.
Chicken broth: Brings savory depth and keeps the sauce smooth and pourable.
Sour cream: The star of the show—tangy, creamy, and utterly comforting in the sauce.
Diced green chiles (4-ounce can): Mild heat and brightness pair perfectly with the richness of the sauce.
Garlic powder, onion powder, salt, black pepper: These spices wake up the sauce and round out every bite.
Chopped fresh cilantro: A sprinkle on top adds color and a fresh, herby flavor.

How to Make Chicken Enchiladas with Sour Cream White Sauce

Step 1: Prep the baking dish and oven

Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This sets the stage for stress-free assembly later and ensures your Chicken Enchiladas with Sour Cream White Sauce won’t stick when you’re ready to serve.

Step 2: Fill and roll the enchiladas

Divide your shredded chicken and 1 cup of Monterey Jack cheese evenly among eight flour tortillas. Roll them up nice and snug, then arrange them seam-side down in the prepared baking dish. Don’t worry if they’re cozy—this helps them hold their shape and keeps every bite oozing with filling.

Step 3: Prepare the creamy white sauce

Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, just until the mixture is lightly golden—this cooks out any starchy flavor and sets up a silky sauce. Gradually whisk in the chicken broth, stirring constantly, until your sauce thickens, about 3 to 4 minutes. Remove from the heat, then stir in the sour cream, green chiles, garlic powder, onion powder, salt, and black pepper. This luscious sauce is what makes Chicken Enchiladas with Sour Cream White Sauce so irresistible.

Step 4: Pour and top

Pour the warm white sauce evenly over your assembled enchiladas, making sure every nook and cranny is blanketed. Sprinkle a generous handful of extra Monterey Jack cheese on top for that melty, gooey goodness once baked.

Step 5: Bake and broil

Pop the pan into your oven and bake uncovered for 20 to 25 minutes, or until everything is hot and bubbly. If you love a crispy, golden top, set the oven to broil for 1 to 2 more minutes—keep a close eye to avoid burning!

Step 6: Finish with fresh cilantro

Once your Chicken Enchiladas with Sour Cream White Sauce emerge from the oven, top with a scattering of chopped fresh cilantro. This gives a pop of color and a fresh finish that contrasts the rich, creamy sauce perfectly.

How to Serve Chicken Enchiladas with Sour Cream White Sauce

Garnishes

There’s magic in the final touches. Sprinkle a little extra chopped cilantro, add thinly sliced green onions, or even a few pickled jalapeños if you crave some heat. A squeeze of lime just before eating brightens the whole dish.

Side Dishes

Chicken Enchiladas with Sour Cream White Sauce pair beautifully with classic Mexican rice, seasoned black beans, or a crisp shredded lettuce salad. Try some grilled corn or even a quick guacamole with chips for a truly satisfying spread.

Creative Ways to Present

For a dramatic presentation, serve each enchilada on a bed of vibrant pico de gallo or dot the white sauce with a hint of hot sauce or salsa verde. Mini individual casseroles make a fun dinner party twist, while family-style platters keep things cozy and relaxed.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Enchiladas with Sour Cream White Sauce keep well! Cover the baking dish tightly with foil or transfer the enchiladas to an airtight container. Store in the fridge for up to 3 days, and you’ll have a creamy, comforting lunch ready to reheat at a moment’s notice.

Freezing

If you want to prep ahead, assemble the enchiladas (without baking), seal the dish tightly with foil, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, then bake as usual, adding a few extra minutes if needed. The sauce may thicken slightly but stays just as delicious.

Reheating

To reheat, cover the enchiladas with foil and place in a 350°F oven until heated through—typically about 20 minutes. For best results, add a splash of chicken broth or extra sauce if you have it before reheating to keep everything creamy.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Swap the flour tortillas for corn if you want a more traditional enchilada experience. Just warm the corn tortillas before filling to prevent cracking.

How can I make these spicier?

Turn up the heat by adding pepper jack cheese, a few spoonfuls of diced jalapeños, or an extra can of green chiles to the filling or sauce.

Is there a substitute for sour cream in the sauce?

Greek yogurt works beautifully as a substitute for sour cream, giving you that same tangy creaminess with a slight protein boost.

Can I prepare Chicken Enchiladas with Sour Cream White Sauce in advance?

You sure can! Assemble them up to 24 hours ahead and refrigerate, then bake fresh before serving. It makes weeknight dinners or entertaining a breeze.

What protein can I use instead of chicken?

Shredded turkey, cooked ground beef, or even sautéed vegetables make lovely substitutes if you want to switch things up—all work beautifully encased in that luscious white sauce.

Final Thoughts

Once you try Chicken Enchiladas with Sour Cream White Sauce, you’ll want them to become a permanent part of your recipe rotation. They’re creamy, cheesy, and deeply satisfying—perfect for sharing with those you love. Give this comforting classic a go, and let every bite remind you how joyful home cooking can be!

Chicken Enchiladas with Sour Cream White Sauce Recipe

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4.9 from 5 reviews

Author: admin
Total Time: 40 minutes
Yield: 8 enchiladas (4 servings) 1x
Diet: Non-Vegetarian

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Description

Delicious and comforting, these Chicken Enchiladas with Sour Cream White Sauce are a creamy and flavorful twist on a classic Mexican dish. Perfect for a family dinner or gathering with friends.

Ingredients

Scale

For the Enchiladas:

2 cups cooked shredded chicken
1 cup shredded Monterey Jack cheese (plus extra for topping)
8 flour tortillas

For the Sour Cream White Sauce:

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can diced green chiles
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Chopped fresh cilantro for garnish

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Prepare Enchiladas: Divide shredded chicken and 1 cup cheese among tortillas, roll tightly, and place seam-side down in the dish.
Make Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook until golden. Gradually whisk in chicken broth, stirring until thickened. Remove from heat and stir in sour cream, chiles, garlic powder, onion powder, salt, and pepper.
Assemble: Pour sauce over enchiladas, sprinkle with cheese, and bake uncovered for 20–25 minutes until bubbly. Broil for 1–2 minutes for a golden top.
Serve: Garnish with cilantro before serving.