Chicken Enchiladas with Sour Cream White Sauce
I have a soft spot for recipes that bring comfort and a sense of home to the table, and these Chicken Enchiladas with Sour Cream White Sauce are a shining example. Creamy, cheesy, and bubbling with flavor, they’re everything I crave when I want something satisfying yet simple to put together. The first time I made them, I wasn’t expecting how quickly they’d disappear off the plate. Everyone asked for seconds, and I found myself promising to make them again that very week.
What I adore most about this dish is its velvety white sauce that’s rich without being heavy. It wraps around the tender chicken like a blanket, blending harmoniously with melty cheese and soft tortillas. It’s the kind of dish that invites you to sit a little longer at the table, soak up the creamy goodness, and indulge in seconds without a hint of guilt.
Over time, I’ve learned that this is the recipe to pull out when I need to impress without overcomplicating things. Whether it’s a casual weeknight dinner, a potluck, or a family gathering, these enchiladas are always a crowd-pleaser. If you love creamy casseroles, make sure you also check out my Creamy Garlic Chicken Breasts or the decadent Cheesy Mexican Rice Casserole that pairs perfectly with this dish.
Why You’ll Love This Chicken Enchiladas with Sour Cream White Sauce
This recipe is the perfect fusion of comfort and flavor. The sour cream sauce is luscious without being overpowering, striking a balance between creamy and savory. It’s also an incredibly forgiving recipe. You can use leftover rotisserie chicken, make it ahead, or even freeze it for busy nights. The ingredients are pantry staples, and you can easily swap in different proteins or make it vegetarian. Plus, the cheesy, golden top after baking is enough to make anyone swoon. What’s not to love?
How to Make the Chicken Enchiladas with Sour Cream White Sauce
Step 1: Prepare the Filling
Start by cooking and shredding about 2 to 3 cups of chicken. I usually use rotisserie chicken to save time, but any cooked, seasoned chicken works well. In a bowl, mix the chicken with some shredded cheese (a blend of Monterey Jack and cheddar is perfect) and a few spoonfuls of sour cream to keep the filling moist.
Step 2: Make the White Sauce
In a saucepan over medium heat, melt butter and whisk in flour to form a roux. Gradually pour in chicken broth, whisking constantly until the mixture thickens. Remove from heat and stir in sour cream, green chilies, a pinch of garlic powder, salt, and pepper. The result should be a smooth, creamy sauce with just a touch of tang.
Step 3: Assemble the Enchiladas
Warm the tortillas slightly so they’re pliable, then spoon the chicken mixture into the center of each tortilla. Roll them up and place them seam-side down in a greased baking dish.
Step 4: Pour and Top
Pour the sour cream sauce evenly over the enchiladas, making sure everything is covered. Sprinkle more cheese on top for a bubbly, golden finish.
Step 5: Bake
Bake at 375°F (190°C) for about 20-25 minutes or until the cheese is melted and bubbly. If you want a slightly browned top, broil for the last 2-3 minutes.
Recipe Variations and Possible Substitutions
You can swap the chicken for cooked turkey, pulled pork, or even sautéed vegetables for a vegetarian version. Black beans or refried beans also make a great meatless filling. If you prefer a little heat, add chopped jalapeños or a splash of hot sauce to the filling or sauce. For the cheese, pepper jack adds a spicy kick, while mozzarella makes it even creamier. If sour cream isn’t your thing, try plain Greek yogurt for a tangy and slightly healthier twist. And corn tortillas can be used instead of flour if you want a gluten-free version.
Serving and Pairing Suggestions
These chicken enchiladas are incredibly filling, so a light side dish is all you need to round out the meal. I love serving them with a crisp green salad drizzled in lime vinaigrette or a refreshing cucumber and tomato salad. If you’re in the mood for something heartier, Mexican rice or my Authentic 7-Layer Mexican Dip makes a flavorful side. A sprinkle of fresh cilantro and a squeeze of lime over the enchiladas right before serving brings a burst of brightness that balances the creamy richness perfectly.
Storage and Reheating Tips
To store leftovers, cover the baking dish tightly with foil or transfer individual portions to airtight containers. They’ll stay fresh in the fridge for up to 3 days. For freezing, wrap the enchiladas tightly in foil and then place in a zip-top bag—they’ll keep well for about 2 months. Reheat in the oven at 350°F until warmed through, or microwave single portions for a quicker option. If the sauce thickens too much, add a splash of milk or broth to loosen it up before reheating.
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! You can assemble the enchiladas and keep them covered in the refrigerator up to a day ahead. Just add 5-10 extra minutes to the baking time if going straight from fridge to oven.
Can I freeze Chicken Enchiladas with Sour Cream Sauce?
Yes, they freeze very well. Assemble everything except the cheese topping, freeze, then add cheese right before baking. Thaw overnight in the fridge before baking.
What can I use instead of sour cream?
Plain Greek yogurt is an excellent substitute. It offers the same creamy texture with a tangy flavor and a bit more protein.
Are corn tortillas okay to use?
Definitely. Corn tortillas work great if you prefer their flavor or need a gluten-free option. Warm them slightly to prevent cracking while rolling.
Can I add vegetables to the filling?
Yes! Chopped bell peppers, spinach, or even corn can be mixed in with the chicken to add color, flavor, and nutrition.
Related Recipe You’ll Like
If you loved these Chicken Enchiladas with Sour Cream White Sauce, then you’re in for a treat with some of my other creamy, satisfying dishes. One favorite is the Creamy Tuscan Sausage Pasta, which delivers richness with every forkful and a pop of sun-dried tomato flavor. Another must-try is my Creamy Garlic Chicken Breasts — it’s elegant, easy, and goes perfectly with a side of roasted vegetables or fluffy mashed potatoes.
For a casserole-style twist, the Cheesy Mexican Rice Casserole is a vibrant, one-dish wonder packed with flavor. And if you’re in the mood for more enchilada-inspired goodness, the Slow Cooker Creamy Ranch Chicken brings that same luscious texture with a herby twist.
Save and Share This Chicken Enchiladas with Sour Cream White Sauce Recipe for Later
Don’t let this recipe slip away! Pin it to your favorite Pinterest board so you can come back to it whenever you’re craving something cozy and delicious. Share it with friends and family on Facebook or by email — it’s a guaranteed crowd-pleaser that everyone will want the recipe for. Whether you’re saving it for next week’s dinner or passing it along to someone who needs a new go-to meal, make sure it gets the attention it deserves.
Chicken Enchiladas with Sour Cream White Sauce
These Chicken Enchiladas with Sour Cream White Sauce are the ultimate comfort food with a creamy, cheesy twist. Soft tortillas are filled with seasoned shredded chicken and melted cheese, then smothered in a rich sour cream and green chili white sauce that bakes to golden perfection. Ideal for weeknight dinners, family gatherings, or meal prep, this recipe is simple to make yet deeply satisfying. The sauce is made from scratch with pantry staples, giving the dish a homemade flavor that canned alternatives just can’t match. Perfectly seasoned and customizable, these enchiladas are a guaranteed hit at any table.
Ingredients
- 2 to 3 cups cooked shredded chicken (rotisserie works well)
- 2 cups shredded Monterey Jack cheese (or cheese blend)
- 1/2 cup sour cream (plus more for filling, optional)
- 8 flour tortillas (6 to 8-inch size)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a bowl, combine shredded chicken, 1 cup of cheese, and a few spoonfuls of sour cream. Set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in chicken broth until smooth and thickened.
- Remove from heat and stir in sour cream, green chilies, garlic powder, salt, and pepper.
- Warm tortillas until soft. Fill each with chicken mixture, roll up, and place seam-side down in baking dish.
- Pour white sauce over enchiladas and top with remaining cheese.
- Bake uncovered for 20-25 minutes or until cheese is melted and bubbly.
- For a browned top, broil for an additional 2-3 minutes.
- Let rest for 5 minutes before serving.
Notes
- Use corn tortillas for a gluten-free version.
- Greek yogurt can replace sour cream for a lighter version.
- Add chopped jalapeños or hot sauce to the sauce if you like it spicy.
- Store leftovers in the fridge for 3 days or freeze up to 2 months.
- Reheat with a splash of broth or milk to maintain creaminess.
