If you have been searching for a cozy, comforting meal that sings with creamy, tangy flavors, look no further than Chicken Enchiladas with Sour Cream White Sauce. This dish brings together tender shredded chicken wrapped in soft flour tortillas, drenched in a luscious sour cream white sauce that perfectly balances richness and brightness. It’s a vibrant lineup of textures and colors, kissed by spicy green chiles and gooey Monterey Jack cheese, making it an absolute crowd-pleaser for family dinners or gatherings with friends.

Chicken Enchiladas with Sour Cream White Sauce Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the heart of this recipe—each one plays a vital role in making your Chicken Enchiladas with Sour Cream White Sauce irresistibly creamy, flavorful, and perfectly balanced.

Shredded cooked chicken: The backbone of the filling—using cooked chicken helps create tender, juicy enchiladas packed with meaty goodness.

Flour tortillas: Soft and pliable, they securely hold the delicious filling and soak up just the right amount of sauce.
Butter: Adds richness and helps create the roux that thickens the white sauce beautifully.

All-purpose flour: Combined with butter to form the roux, it gives the sauce its perfect creamy texture.
Chicken broth: Infuses the sauce with savory depth and lightness, enhancing every bite.

Sour cream: The star ingredient of the sauce, providing tanginess and creaminess that makes the enchiladas shine.
Diced green chiles: Impart a mild, smoky heat and authentic Southwestern flair throughout the filling and sauce.
Shredded Monterey Jack cheese: Melts into the mixture and tops the enchiladas with gooey, cheesy goodness.

Diced tomatoes (optional): Adds a fresh, juicy burst of color and flavor as a garnish.
Chopped fresh cilantro (optional): Brings a bright herbal note to finish the dish beautifully.

How to Make Chicken Enchiladas with Sour Cream White Sauce

Step 1: Prepare Your Oven and Filling

Begin by preheating your oven to 375°F (190°C). While the oven warms, mix together the shredded cooked chicken with half of the shredded Monterey Jack cheese and half of the diced green chiles in a bowl. This combination builds a flavorful, slightly spicy filling that will be at the heart of your enchiladas.

Step 2: Create the White Sauce Base

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes—this step is crucial to remove the raw flour taste and set the stage for a silky sauce. Slowly pour in the chicken broth while whisking continuously to avoid lumps, bringing the mixture to a gentle simmer until it thickens into a smooth consistency.

Step 3: Finish the Sour Cream White Sauce

Remove the sauce from heat, then stir in the sour cream and the remaining diced green chiles. Mixing these ingredients off the heat ensures the sauce stays silky and doesn’t curdle. This creamy, tangy sauce elevates the entire dish and gives it its signature flavor.

Step 4: Assemble the Enchiladas

Take each flour tortilla and spoon a generous amount of the chicken mixture into the center. Roll them up carefully and place them seam-side down in a greased baking dish. This step seals the filling inside and sets you up for a neat, appealing presentation.

Step 5: Add Sauce and Cheese, Then Bake

Pour the sour cream white sauce evenly over the assembled enchiladas, ensuring every bite will be soaked in flavor. Sprinkle the remaining shredded Monterey Jack cheese on top for that irresistible golden, bubbly finish. Bake the dish uncovered in your preheated oven for 20 to 25 minutes until the cheese is melted and just turning golden at the edges.

Step 6: Garnish and Rest Before Serving

Once out of the oven, let your Chicken Enchiladas with Sour Cream White Sauce rest for about 5 minutes—this helps the sauce set slightly and makes serving easier. Garnish with diced tomatoes and fresh chopped cilantro if you like an extra pop of freshness and color.

How to Serve Chicken Enchiladas with Sour Cream White Sauce

Garnishes

Light, fresh garnishes such as diced tomatoes and chopped cilantro bring brightness to the creamy, rich enchiladas. A handful of thinly sliced green onions or a dollop of extra sour cream also works wonders for adding contrast and visual appeal.

Side Dishes

To round out your meal, consider serving these enchiladas with a side of Mexican rice or refried beans. A fresh, crunchy salad dressed with lime vinaigrette complements the creamy enchiladas perfectly, providing balance to each bite and a refreshing textural contrast.

Creative Ways to Present

If you’d like to impress guests, serve individual enchiladas on colorful plates topped with sliced avocado or a drizzle of homemade salsa verde. For a casual gathering, set out bowls of various toppings like shredded lettuce, chopped jalapeños, and chopped olives so everyone can customize their plate.

Make Ahead and Storage

Storing Leftovers

Your Chicken Enchiladas with Sour Cream White Sauce taste fantastic as leftovers! Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. The flavors meld even more beautifully overnight, making for an incredibly satisfying next-day meal.

Freezing

If you want to make this dish ahead for busy nights, you can freeze it. Assemble the enchiladas and cover them tightly with foil and plastic wrap before freezing for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat the enchiladas in a preheated 350°F (175°C) oven until warmed through and bubbly, about 15-20 minutes. Avoid the microwave if possible, as the oven keeps the sauce creamy and the tortillas from becoming soggy.

FAQs

Can I use corn tortillas instead of flour?

You absolutely can! Corn tortillas lend a more traditional taste, but make sure to warm them before rolling to prevent cracking inside the enchiladas.

Is there a dairy-free alternative for the sour cream white sauce?

Yes, you can substitute dairy-free sour cream and use a plant-based butter substitute to keep the sauce creamy and delicious.

Can I make this recipe with rotisserie chicken?

Definitely! Rotisserie chicken is a great shortcut that adds extra flavor and saves time without compromising taste.

How spicy are Chicken Enchiladas with Sour Cream White Sauce?

They have a mild heat thanks to the green chiles, but you can adjust the spice level by choosing milder or hotter chiles depending on your preference.

What cheese can I substitute for Monterey Jack?

Colby, mozzarella, or even a mild cheddar work well if Monterey Jack isn’t available—they melt beautifully and provide a similar creamy texture.

Final Thoughts

Once you try these Chicken Enchiladas with Sour Cream White Sauce, you’ll see why they’re such a beloved classic. They’re simple yet special, comforting yet fresh, and every bite feels like a warm hug on a plate. Whether for a weeknight dinner or a festive occasion, these enchiladas are sure to bring smiles and satisfied appetites around your table, so dive in and enjoy every delicious mouthful!

Chicken Enchiladas with Sour Cream White Sauce Recipe

★★★★★

5.1 from 12 reviews

Author: lina
Total Time: 45 minutes

Yield: 8 servings 1x
Diet: Halal

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Description

Delicious and creamy Chicken Enchiladas with a tangy sour cream white sauce, filled with shredded chicken, cheese, and diced green chiles, topped with melted Monterey Jack cheese and garnished with fresh tomatoes and cilantro. Perfect for a comforting Mexican-inspired meal.

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
Prepare Filling: In a bowl, mix the shredded cooked chicken with 1/2 cup of shredded Monterey Jack cheese and half of the diced green chiles. This mixture forms the delicious filling of the enchiladas.
Make Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to remove the raw flour taste, stirring constantly.

Add Broth: Slowly pour in the chicken broth while whisking continuously, bringing the mixture to a simmer until it thickens to a creamy sauce consistency.
Incorporate Sour Cream and Chiles: Remove the sauce from the heat, then stir in the sour cream and the remaining diced green chiles until the sauce is completely smooth and well combined.
Assemble Enchiladas: Spoon the chicken filling evenly onto each flour tortilla, roll them tightly, and place each seam-side down in a greased baking dish.

Top with Sauce and Cheese: Pour the sour cream white sauce evenly over the arranged enchiladas, then sprinkle the remaining shredded Monterey Jack cheese on top.
Bake: Bake the enchiladas uncovered in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
Garnish and Serve: Remove from oven, garnish with diced tomatoes and chopped fresh cilantro if desired, and let the enchiladas rest for 5 minutes before serving to enhance flavors.

Notes

Use rotisserie chicken for a quick and flavorful option.
The sour cream sauce can be adjusted for thickness by adding more broth or sour cream as preferred.
Flour tortillas work best to hold the filling without tearing.

Optional toppings like diced tomatoes and cilantro add freshness but can be omitted.
Can be made ahead and refrigerated before baking; increase baking time slightly if baking from cold.

Prep Time: 15 minutes

Cook Time: 30 minutes
Category: Main Course
Method: Baking

Cuisine: Mexican-American

Nutrition

Serving Size: 1 enchilada
Calories: 350

Sugar: 3g
Sodium: 600mg
Fat: 20g

Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0.2g

Carbohydrates: 24g
Fiber: 2g
Protein: 22g

Cholesterol: 70mg

Keywords: chicken enchiladas, sour cream sauce, Mexican casserole, baked enchiladas, cheesy chicken enchiladas, green chile enchiladas