Chicken Enchiladas with Sour Cream White Sauce is the sort of dinner that tastes like a warm hug: creamy, comforting, and impossible to resist. The tortillas are stuffed with tender chicken and melty cheese, then cloaked in a blanket of tangy, velvety sour cream sauce with a gentle green chile kick. It’s a family favorite at my table, the recipe I reach for when I want to impress friends or simply make a weeknight feel special. If you crave cozy, crowd-pleasing food with a splash of Mexican-American flair, this dish absolutely delivers.
Ingredients You’ll Need
What I adore about Chicken Enchiladas with Sour Cream White Sauce is that the ingredients are simple, familiar, and yet each plays an essential part in crafting those crave-worthy flavors and textures. From the creamy sauce to the savory chicken and melty cheese, every element brings a little magic to the baking dish.
- Cooked shredded chicken: The star of the enchilada filling; use rotisserie for quick prep and extra flavor.
- Monterey Jack cheese: Melts beautifully and adds a rich, creamy bite to each enchilada.
- Cheddar cheese: Provides sharpness and color that complement the mild Monterey Jack.
- Cumin: Infuses the filling with earthy warmth that’s classic in Tex-Mex cuisine.
- Garlic powder: A subtle hint of garlic deepens the overall flavor of the dish.
- Salt: Essential for seasoning the chicken and bringing all the other flavors together.
- Small flour tortillas: Soft, pliable, and perfect for wrapping all that tasty filling without overpowering it.
- Unsalted butter: Forms the base of your roux and enhances the silky texture of the sauce.
- All-purpose flour: Thickens the sauce so it clings luxuriously to every bite.
- Chicken broth: Lends savory depth to the white sauce.
- Sour cream: The key to that signature tangy, creamy sauce that makes these enchiladas unforgettable.
- Canned diced green chiles (undrained): Brings mild heat and bright flavor to the white sauce.
- Black pepper: Adds just the right hint of spice without overpowering the dish.
- Chopped fresh cilantro (optional for garnish): A sprinkle of freshness and color to finish things off beautifully.
How to Make Chicken Enchiladas with Sour Cream White Sauce
Step 1: Prepare the Filling
Start by tossing your shredded chicken in a medium bowl with the cumin, garlic powder, salt, and half of each cheese. This quick mix ensures every bite of filling is well-seasoned and melty. If you’re rushing, grab a rotisserie chicken to save time; you’ll still get that mouthwatering, homemade taste.
Step 2: Fill and Roll the Tortillas
Lay out the flour tortillas and evenly spoon the chicken-cheese mixture onto each one. Roll them up snugly (but don’t worry about perfection!) and line them up seam-side down in your prepared greased baking dish. This keeps the enchiladas from unraveling and sets the stage for soaking up that dreamy sauce.
Step 3: Make the Creamy White Sauce
In a saucepan over medium heat, melt the butter, then whisk in the flour to create a simple roux—just cook for a minute until bubbly. Gradually add in the chicken broth, whisking as you go, and cook until the mixture thickens into a luscious sauce (about 3–5 minutes). Take it off heat, then stir in the sour cream, green chiles (undrained), and black pepper. You’ll have a creamy, tangy, gently spicy sauce that’s the secret of every great Chicken Enchiladas with Sour Cream White Sauce.
Step 4: Assemble the Enchiladas
Pour that glorious sauce evenly over the rolled enchiladas, letting it drizzle into all the nooks and crannies. Sprinkle the remaining Monterey Jack and cheddar cheese over the top. The cheese will bake up golden and bubbly, mingling with the sauce for a decadent finish.
Step 5: Bake and Broil to Perfection
Bake uncovered in your preheated oven for 20–25 minutes. When everything is hot and the cheese is melty, give it a final flourish under the broiler for 2–3 minutes. This extra step makes the cheese topping irresistibly golden and bubbly. Garnish with chopped cilantro if you’d like a pop of green and fresh flavor. Serve these Chicken Enchiladas with Sour Cream White Sauce piping hot and watch them disappear!
How to Serve Chicken Enchiladas with Sour Cream White Sauce
Garnishes
A sprinkle of freshly chopped cilantro not only adds vibrant color but also offers a zippy freshness that cuts through the richness. If you want even more flavor, try diced green onions, a squeeze of lime, or sliced jalapeños on top. Each little touch personalizes your Chicken Enchiladas with Sour Cream White Sauce and takes them to new heights.
Side Dishes
Balancing the creamy, cheesy goodness is easy with classic sides. Think fluffy Mexican rice, smoky black beans, or a bright, crunchy salad. Even a scoop of guacamole or a side of fresh pico de gallo will spotlight the main event while adding color and freshness to your plate.
Creative Ways to Present
Give your guests the restaurant feel by serving individual portions in small baking dishes or colorful plates. Or dress up the platter family-style with a rainbow of toppings—shredded lettuce, diced tomatoes, radish slices, or pickled red onions. Little touches make these Chicken Enchiladas with Sour Cream White Sauce feel festive every time.
Make Ahead and Storage
Storing Leftovers
Got extra enchiladas? Lucky you! Cool them to room temperature and cover tightly or transfer to an airtight container. In the fridge, leftovers will stay fresh for 3 to 4 days, making lunch or dinner a total breeze. The sauce keeps everything moist and delicious.
Freezing
Chicken Enchiladas with Sour Cream White Sauce freeze beautifully. Assemble the enchiladas (without baking), cover tightly with foil, and freeze up to 2 months. When you’re ready, thaw overnight in the fridge before baking. Even the sauce maintains its creamy texture after freezing, so you lose none of that luscious goodness.
Reheating
For best results, reheat enchiladas covered in a 350°F oven until warmed through (about 15–20 minutes). If you’re in a hurry, the microwave works too—just cover and heat in 1-minute bursts. Add a splash of chicken broth if needed to keep the sauce extra creamy.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas give a slightly different flavor and a more traditional texture. Warm them first to prevent tearing, then fill and roll as usual. The creamy sauce pairs well with either type.
How do I make Chicken Enchiladas with Sour Cream White Sauce spicier?
If you like a bigger kick, stir in diced jalapeños or add a pinch of cayenne to the sauce. You can also swap in pepper jack cheese or serve with your favorite hot sauce on the side.
Can I make this recipe gluten-free?
Yes! Use your favorite gluten-free tortillas, and substitute a 1:1 gluten-free baking flour in the roux. Check your chicken broth and other ingredients as well to ensure they are gluten-free.
What’s the best way to cook the chicken for these enchiladas?
Rotisserie chicken is a great shortcut, but poached, grilled, or even leftover roast chicken work beautifully. The flavor mingles with the spices and sauce, so any simply cooked chicken will shine.
Do I need to bake the enchiladas covered or uncovered?
Bake them uncovered so the cheese becomes bubbly and golden. Just keep an eye on things while broiling at the end to avoid over-browning.
Final Thoughts
If you’re craving creamy comfort and bold flavor wrapped up in one irresistibly melty package, you have to try Chicken Enchiladas with Sour Cream White Sauce. This recipe is pure joy, and I can’t wait for it to become a favorite at your table too. Grab those simple ingredients, roll up your sleeves, and get ready for hearty, homemade happiness—enjoy!
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Chicken Enchiladas with Sour Cream White Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these creamy and flavorful Chicken Enchiladas with a luxurious Sour Cream White Sauce. These enchiladas are a perfect combination of tender chicken, melty cheeses, and a rich sauce, all wrapped in soft flour tortillas and baked to perfection. A comforting and satisfying meal that’s sure to become a family favorite!
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 small flour tortillas
- Chopped fresh cilantro (optional for garnish)
For the Sour Cream White Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles (undrained)
- 1/4 teaspoon black pepper
Instructions
- Prepare the Enchiladas: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Mix chicken with spices and half of cheeses. Fill and roll tortillas, then place in the dish.
- Make the Sauce: Melt butter in a saucepan, whisk in flour, add broth, simmer, and stir in sour cream, chiles, and pepper.
- Bake: Pour sauce over enchiladas, top with remaining cheese, bake for 20–25 minutes, then broil for 2–3 minutes.
- Serve: Garnish with cilantro and enjoy!
Notes
- Use rotisserie chicken for a quick shortcut.
- Enhance the filling with sautéed onions or black beans.
- Make it spicy with jalapeños or pepper jack cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 3g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
