Chicken Enchiladas with Sour Cream White Sauce Recipe
If you’re searching for a creamy, comforting dinner that feels like a warm hug on a plate, Chicken Enchiladas with Sour Cream White Sauce are the answer. This dish is a delicious twist on classic enchiladas, swapping out the typical red sauce for a silky, tangy white sauce that’s downright irresistible. Every bite is loaded with tender chicken, melty cheese, and just the right touch of green chile heat. Whether you’re feeding your family or looking to impress a table of friends, these enchiladas are the kind of crowd-pleaser you’ll find yourself craving again and again.
Ingredients You’ll Need
The beauty of Chicken Enchiladas with Sour Cream White Sauce is how simple, everyday ingredients come together to create something truly special. Each component adds a unique flavor, texture, or creaminess that makes this dish unforgettable.
- Cooked shredded chicken: Rotisserie chicken makes this step super quick, but any cooked chicken will work beautifully for a hearty filling.
- Monterey Jack cheese: This cheese melts perfectly and adds a mild, creamy richness to the filling.
- Cheddar cheese: A touch of sharpness from cheddar balances the creaminess and gives the enchiladas their signature golden top.
- Flour tortillas: Soft and pliable, these are perfect for rolling up all that savory goodness.
- Butter: Creates the base for the roux, giving the sauce its velvety texture.
- All-purpose flour: Thickens the white sauce so it coats every enchilada just right.
- Chicken broth: Adds savory depth and keeps the sauce from feeling too heavy.
- Sour cream: The star of the sauce, bringing tanginess and that luscious, creamy body.
- Diced green chiles: For a gentle kick of heat and classic enchilada flavor.
- Garlic powder: Enhances the savory notes without overpowering the sauce.
- Onion powder: Adds subtle sweetness and depth, rounding out the sauce.
- Salt and black pepper: Essential for seasoning and waking up all the other flavors.
- Chopped fresh cilantro or green onions (optional): A fresh, colorful finish that brightens up every bite.
How to Make Chicken Enchiladas with Sour Cream White Sauce
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to make sure nothing sticks and clean-up is a breeze. Having everything ready before you assemble makes the process smooth and enjoyable.
Step 2: Make the Filling
In a medium bowl, combine your shredded chicken, Monterey Jack, and cheddar cheese. Give it a good toss so every mouthful is packed with melty, cheesy chicken. This simple mix is hearty, creamy, and totally satisfying.
Step 3: Fill and Roll the Tortillas
Spoon the chicken and cheese mixture evenly into the center of each flour tortilla. Roll them up snugly and place them seam-side down in your prepared baking dish. Lining them up close together keeps everything nice and moist while baking.
Step 4: Whip Up the Sour Cream White Sauce
Melt the butter in a saucepan over medium heat, then whisk in the flour. Let it cook for a minute to remove any raw flour taste, stirring constantly. Gradually add the chicken broth, whisking all the while, and bring the mixture to a gentle simmer. Keep stirring until the sauce thickens, about 3–4 minutes. Remove from the heat and stir in the sour cream, green chiles, garlic powder, onion powder, salt, and pepper until the sauce is smooth and creamy.
Step 5: Assemble and Bake
Pour your luscious sour cream white sauce evenly over the rolled-up enchiladas, making sure every tortilla is blanketed in sauce. Slide the baking dish into the oven and bake uncovered for 25–30 minutes, or until everything is hot and bubbly. If you love a bit of golden color on top, broil for 2–3 minutes at the end. Let the enchiladas rest for about 5 minutes before serving, so the sauce thickens up just enough for perfect slices.
How to Serve Chicken Enchiladas with Sour Cream White Sauce
Garnishes
A sprinkle of fresh cilantro or sliced green onions instantly brightens the plate and adds a pop of color. If you want extra indulgence, a bit more shredded cheese or a dollop of sour cream on top never hurts. These simple touches make Chicken Enchiladas with Sour Cream White Sauce look as mouthwatering as they taste.
Side Dishes
Pair your enchiladas with classic sides like Mexican rice, black beans, or a crisp green salad to round out the meal. For something a little different, try roasted corn, sautéed zucchini, or even a scoop of guacamole. These sides complement the creamy richness of the enchiladas without overpowering them.
Creative Ways to Present
For a fun twist, serve the enchiladas family-style straight from the baking dish at the table. Or, assemble them individually on plates with colorful toppings for a restaurant-style experience. You can even make mini enchiladas using smaller tortillas for a festive appetizer spread that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas with Sour Cream White Sauce keep well in the fridge for up to three days. Store them in an airtight container to prevent the sauce from drying out, and they’ll reheat beautifully for a quick, satisfying lunch or dinner.
Freezing
These enchiladas are freezer-friendly! Assemble them (without baking), cover tightly with foil, and freeze for up to two months. When you’re ready to enjoy, bake from frozen, adding a little extra time, or thaw overnight in the fridge before baking as usual.
Reheating
For best results, reheat enchiladas in a 350°F oven, covered with foil, until warmed through. If you’re in a hurry, the microwave works too—just cover the dish with a damp paper towel to keep things moist and creamy. The sauce may thicken slightly after chilling, so you can add a splash of milk or chicken broth to loosen it up if needed.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas bring a slightly different flavor and a more traditional enchilada feel. Just warm them first to keep them pliable and less likely to crack when rolling.
How spicy is this dish?
Chicken Enchiladas with Sour Cream White Sauce are typically mild, thanks to the creamy sauce, but you can easily kick up the heat by using hot green chiles or adding a pinch of cayenne pepper to the sauce.
Can I add vegetables to the filling?
Definitely! Sautéed onions, bell peppers, or black beans make great additions to the chicken filling, adding extra flavor, color, and nutrition.
What’s the best way to shred chicken quickly?
The quickest method is to use two forks to pull apart cooked chicken breasts or thighs. For even faster shredding, a hand mixer on low speed in a large bowl gets the job done in seconds.
Is it okay to make the sauce ahead of time?
Yes! You can prepare the sour cream white sauce a day in advance. Just store it in the fridge and gently reheat before assembling your enchiladas, adding a splash of broth if it’s too thick.
Final Thoughts
Chicken Enchiladas with Sour Cream White Sauce are that special kind of comfort food you’ll want to share with everyone you love. Whether you’re making them for a cozy weeknight or a lively dinner with friends, these enchiladas never disappoint. Give them a try, and don’t be surprised if they become a new family favorite!
Print
Chicken Enchiladas with Sour Cream White Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and creamy Chicken Enchiladas topped with a tangy sour cream white sauce and baked to bubbly perfection. This Mexican-inspired dish combines tender shredded chicken, melted Monterey Jack and cheddar cheeses, and a flavorful sauce made with green chiles. Perfect for a comforting weeknight dinner that’s both satisfying and easy to prepare.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 8 small flour tortillas
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
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish (optional)
- Chopped fresh cilantro or green onions
Instructions
- Preheat and prepare baking dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix the filling: In a medium bowl, combine the cooked shredded chicken with shredded Monterey Jack and cheddar cheeses, mixing thoroughly to distribute the cheese evenly.
- Assemble the enchiladas: Divide the chicken and cheese mixture evenly among the 8 small flour tortillas. Roll each tortilla tightly and place them seam-side down in the prepared baking dish to hold their shape during baking.
- Make the sour cream white sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux without browning it. Slowly whisk in the chicken broth, bringing the mixture to a simmer while stirring until it thickens, about 3 to 4 minutes. Remove from heat and stir in sour cream, diced green chiles, garlic powder, onion powder, salt, and black pepper, mixing until the sauce is smooth and creamy.
- Pour sauce and bake: Evenly pour the prepared sour cream white sauce over the rolled enchiladas in the baking dish, ensuring all are well covered. Bake uncovered in the preheated oven for 25 to 30 minutes, or until the sauce is hot and bubbly.
- Optional broil for golden top: For a lightly golden and appetizing top, broil the enchiladas for 2 to 3 minutes at the end of baking. Watch closely to prevent burning.
- Rest and garnish: Allow the enchiladas to rest for 5 minutes after baking, which helps the sauce thicken slightly. Garnish with chopped fresh cilantro or green onions if desired before serving.
Notes
- Rotisserie chicken works great for convenience and saves preparation time.
- For a spicier version, use hot green chiles or add a dash of cayenne pepper to the sauce.
- You can add sautéed onions or black beans to the filling for added flavor and texture variety.
- This recipe can be made ahead and refrigerated before baking for easy meal prep.
- Use corn tortillas if you prefer a gluten-free option; however, cooking times may vary slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 490
- Sugar: 3g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 105mg
