Chicken Enchiladas with Sour Cream White Sauce Recipe

If you’re craving something comforting, creamy, and wonderfully flavorful, you have to try these Chicken Enchiladas with Sour Cream White Sauce. This dish brings together tender shredded chicken wrapped in soft flour tortillas, all bathed in a luscious white sauce made from sour cream and mild green chiles. Each bite offers a perfect blend of creamy richness, subtle spice, and cheesy goodness that feels like a warm hug on a plate. Whether it’s a cozy weeknight dinner or a special occasion, these enchiladas are guaranteed to please and become an instant favorite in your recipe rotation.

Ingredients You’ll Need

The beauty of Chicken Enchiladas with Sour Cream White Sauce lies in its simplicity and how each ingredient plays a unique role in creating that unforgettable flavor. From the tender shredded chicken to the melty Monterey Jack cheese, every component adds a touch of texture, creaminess, or freshness to the dish.

• 2 cups shredded cooked chicken: Use leftover chicken or rotisserie chicken for convenience and tender, flavorful filling.
• 8 flour tortillas: Soft and pliable, flour tortillas wrap the filling perfectly without breaking.
• 2 tablespoons butter: Adds richness and helps create the creamy base for the white sauce.
• 2 tablespoons all-purpose flour: Thickens the sauce for that perfect velvety texture.
• 1 1/2 cups chicken broth: Infuses the white sauce with savory depth and balances the creaminess.
• 1 cup sour cream: The star ingredient in the sauce that lends tang and creamy smoothness.
• 1 (4 oz) can diced green chiles: Adds a mild, smoky kick that makes the sauce extra special.
• 2 cups shredded Monterey Jack cheese: Melts beautifully and brings gooey cheesiness to the enchiladas.
• 1/2 cup diced tomatoes (optional for topping): Freshness and a burst of color to brighten up the dish.
• 1/4 cup chopped fresh cilantro (optional for topping): Adds a fragrant herbal note to finish off the enchiladas.

How to Make Chicken Enchiladas with Sour Cream White Sauce

Step 1: Prepare the White Sauce

Start by melting the butter in a medium saucepan over medium heat until it’s foamy. Stir in the flour and cook for about a minute to get rid of the raw flour taste. Slowly whisk in the chicken broth, making sure there are no lumps, and bring the mixture to a gentle simmer. Stir in the sour cream and diced green chiles, allowing the sauce to thicken into a creamy, dreamy texture that will coat your enchiladas beautifully.

Step 2: Assemble the Enchiladas

Preheat your oven to 350°F (175°C) and lightly grease a baking dish. Take each flour tortilla and spoon a generous amount of shredded chicken down the center. Roll them up snugly and place seam-side down in the prepared dish. This method ensures the filling stays tucked inside as they bake, ready to be smothered in that delicious sauce.

Step 3: Pour the Sauce and Add Cheese

Pour the warm sour cream white sauce evenly over the rolled enchiladas, making sure each one gets coated. Then sprinkle the shredded Monterey Jack cheese across the top, covering every inch so it melts into a bubbly, golden layer that you won’t be able to resist.

Step 4: Bake to Perfection

Pop the dish into the oven and bake for about 20-25 minutes until the sauce is bubbling and the cheese is melted and lightly browned. This baking step melds all the flavors together and gives you that satisfyingly gooey finish that makes Chicken Enchiladas with Sour Cream White Sauce so irresistible.

How to Serve Chicken Enchiladas with Sour Cream White Sauce

Garnishes

A sprinkle of fresh cilantro and diced tomatoes on top adds a vibrant contrast in both flavor and appearance. These simple garnishes brighten the rich and creamy enchiladas, giving each bite a refreshing lift that balances the dish beautifully.

Side Dishes

Serve with a crisp green salad or some Mexican-style rice to round out the meal with a range of textures and flavors. You can also add a side of black beans or grilled corn for extra heartiness that complements the creamy enchiladas perfectly.

Creative Ways to Present

If you want to elevate your presentation, try serving individual enchilada portions in small cast iron skillets or colorful baking dishes. Add a dollop of sour cream and a lime wedge on the side for a fun, interactive element that will impress your guests and make your Chicken Enchiladas with Sour Cream White Sauce look as good as they taste.

Make Ahead and Storage

Storing Leftovers

Keep leftover enchiladas covered tightly in an airtight container in the refrigerator. They’ll stay fresh for up to 3-4 days, making them perfect for a quick and satisfying lunch or dinner on busy days.

Freezing

You can freeze the fully assembled but unbaked enchiladas in a freezer-safe dish wrapped with foil and plastic wrap. Freeze for up to 2-3 months. When ready to enjoy, thaw overnight in the fridge before baking as usual.

Reheating

Reheat enchiladas in a preheated 350°F oven covered with foil for about 15-20 minutes until warmed through. Microwaving works in a pinch but the oven helps keep the sauce creamy and the tortillas tender without getting soggy.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! While flour tortillas are traditional for this recipe, corn tortillas can be used if you prefer, though they tend to be more fragile so handle them gently when rolling.

Is there a substitute for sour cream in the white sauce?

You can substitute sour cream with Greek yogurt for a tangier and slightly lighter sauce, or use a cream cheese blend for extra richness. Just keep the consistency in mind as it may thicken or thin the sauce.

Can I make this recipe vegetarian?

Yes! Replace the shredded chicken with cooked vegetables like sautéed mushrooms and zucchini or black beans for a hearty vegetarian version of these enchiladas.

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

They have a mild to medium spice level thanks to the diced green chiles, making them approachable for most palates. You can adjust the spice by adding more chiles or including a pinch of chili powder if desired.

What’s the best cheese to use if I can’t find Monterey Jack?

Mozzarella or a mild white cheddar can work well as substitutes. Monterey Jack melts beautifully and has a mild flavor that complements the sauce, but these alternatives will still give you gooey, cheesy enchiladas.

Final Thoughts

Cooking Chicken Enchiladas with Sour Cream White Sauce is like inviting a burst of comforting, creamy flavor into your kitchen. This recipe is straightforward enough for a weeknight but special enough to serve to friends and family. Once you taste that luscious white sauce mingling with tender chicken and melted cheese, you’ll see why it’s a beloved classic. Go ahead, dive in and enjoy every cozy, delicious bite!

Print