If you're craving a comforting, creamy Tex-Mex classic that feels like a warm hug on a plate, you're going to love this Chicken Enchiladas with Sour Cream White Sauce Recipe. It’s perfect for weeknight dinners or weekend gatherings when you want a dish that’s both simple to make and packed with flavor. The tender chicken, wrapped in soft tortillas, smothered in a luscious sour cream white sauce, and topped with melty cheese creates a harmonious blend that’s hard to resist.
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In the Kitchen
I’ve made this Chicken Enchiladas with Sour Cream White Sauce Recipe countless times because it delivers reliably juicy chicken, a silky sauce that isn’t too heavy, and a golden, bubbly cheese finish that brings everything together beautifully.
- Juicy and Tender Every Time: Combining shredded cooked chicken with green chiles and cheese before rolling keeps each bite flavorful and moist.
- Golden, Satisfying Finish: Baking uncovered allows the cheese on top to brown lightly without drying out the sauce beneath.
- Simple Ingredients, Big Impact: A basic roux thickens the sauce flawlessly, making it creamy and luscious without complicated steps.
- Weeknight to Weekend Ready: Prep comes together quickly, making this recipe easy enough for busy days but impressive enough for guests.
Ingredients at a Glance
For this Chicken Enchiladas with Sour Cream White Sauce Recipe, focusing on fresh, quality ingredients really shines through. Picking good-quality shredded chicken and Monterey Jack cheese ensures the best texture and flavor.
- Shredded cooked chicken: Use moist, freshly cooked chicken breast or thighs for tender bites.
- Flour tortillas: Choose soft, pliable ones that won’t crack when rolling.
- Butter and all-purpose flour: These create the base for your creamy sauce — fresh butter makes a noticeable difference.
- Chicken broth: Homemade or low-sodium store-bought adds a rich, savory depth.
- Sour cream: Full-fat sour cream keeps the sauce silky and tangy.
- Diced green chiles: Adds subtle heat and brightness.
- Monterey Jack cheese: Melts beautifully for that perfect gooey texture.
- Diced tomatoes and cilantro (optional): Fresh toppings that brighten the finished dish.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Chicken Enchiladas with Sour Cream White Sauce Recipe
Step 1 — Prepare the Chicken Filling
Start by preheating your oven to 375°F (190°C). In a mixing bowl, toss together the shredded cooked chicken, half of your shredded Monterey Jack cheese, and half the diced green chiles. This mixture is the flavorful heart of the enchiladas, so make sure everything is evenly combined — the cheese helps bind the chicken and chiles together, adding moistened richness.
Step 2 — Make the Sour Cream White Sauce
In a medium saucepan over medium heat, melt the butter until it’s foamy but not browned. Whisk in the flour and cook for about 1 to 2 minutes; this small cook time removes the raw flour taste and starts the thickening process. Next, slowly whisk in the chicken broth, continuing to stir until the sauce thickens to a smooth, creamy consistency — about 3 to 5 minutes. Remove from heat, then stir in the sour cream and remaining diced green chiles until silky and combined. The sauce should be thick yet pourable; if it seems too thick, a splash of broth will loosen it.
Step 3 — Assemble the Enchiladas
Warm your tortillas briefly to make them more flexible—microwaving wrapped in a damp towel for 20 seconds works well. Spoon a generous amount of the chicken filling onto each tortilla, roll them up tightly, and place seam-side down in a greased baking dish. This prevents them from unrolling in the oven and helps keep all the goodness inside.
Step 4 — Sauce, Cheese, and Bake
Pour the sour cream white sauce evenly over the arranged enchiladas, ensuring each one gets a good coating. Then sprinkle the remaining Monterey Jack cheese generously on top. Bake uncovered for 20 to 25 minutes until you see the cheese bubbling and turning a toasty golden color. This step brings that irresistible texture and aroma to your dish — watch the edges for light browning but don’t let it burn.
Step 5 — Garnish and Serve
Once out of the oven, let your Chicken Enchiladas with Sour Cream White Sauce Recipe rest for 5 minutes — this little pause helps everything settle and makes serving easier. Finish with diced tomatoes and freshly chopped cilantro if you like a fresh, bright contrast to the richness. Then dig in and savor the comforting layers you created.
Things to Remember
This Chicken Enchiladas with Sour Cream White Sauce Recipe is pretty forgiving, but getting a few things right will make your results shine every time.
- Doneness Cue: Look for bubbly sauce and lightly browned cheese topping for perfect bake time.
- Temperature Trick: Medium oven heat keeps the sauce creamy without drying out the tortillas.
- Make-Ahead Move: Assemble the enchiladas ahead and cover tightly; bake when ready for easy dinners.
- Common Pitfall: Don’t overfill your tortillas or they may burst during baking — use a moderate amount of filling.
Ways to Serve It
Finishing Touches
I love adding fresh diced tomatoes and chopped cilantro on top because they bring brightness and a contrast to the creamy sour cream sauce. You might also sprinkle a little extra cheese or a drizzle of hot sauce if you want a spicy kick. These finishing touches elevate the flavors and make each bite more exciting.
Plays Well With
Pair these enchiladas with a crisp green salad, some refried beans, or Mexican rice to round out the meal. A simple side of pickled jalapeños or guacamole adds a fresh, bright zing that complements the cheesy richness beautifully.
Simple Plating Upgrades
For everyday dinners, a neat stack on the plate topped with cilantro is perfect. For special occasions, arrange enchiladas on a large platter, sprinkle sliced avocado and a few radish slices for color, and serve with lime wedges. It’s an instant upgrade that feels festive and inviting.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. The enchiladas may absorb a bit more sauce, making them even more tender. When reheated, they remain comforting and delicious, though the tortillas will soften slightly.
Freezing Tips
This recipe freezes well if you assemble the enchiladas without baking. Wrap tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before baking as usual. Avoid freezing after baking to preserve texture and flavor.
Reheating Chicken Enchiladas with Sour Cream White Sauce Recipe Without Drying Out
To reheat, cover the enchiladas with foil to trap moisture and warm in a 350°F oven for about 15 minutes until heated through. In the microwave, cover loosely and add a small splash of broth or water to keep things moist. Air fryer reheating works too if you watch carefully to avoid drying out — a quick 5-minute session at 350°F is plenty.
Frequently Asked Questions
Absolutely! Corn tortillas give a more traditional flavor, but they can be less pliable. To prevent cracking, warm them carefully and consider lightly frying or steaming before assembling.
Yes, plain Greek yogurt can be a tangier, healthier alternative, but add it off the heat to prevent curdling. The sauce might be a bit less rich but still delicious.
You can increase the amount of diced green chiles, add some chopped jalapeños to the chicken filling, or top with a spicier salsa. A few dashes of hot sauce on the plate also do the trick.
Yes, the sour cream white sauce can be made a day in advance and refrigerated. Rewarm gently and whisk before pouring over the enchiladas for best texture.
Final Thoughts
This Chicken Enchiladas with Sour Cream White Sauce Recipe has become one of my go-to dishes because it’s straightforward yet impressively comforting. It’s the kind of meal that nourishes both the body and soul, coming together quickly when you’re short on time but delivering flavors that feel special. I hope it finds a spot in your recipe rotation and brings you as much joy as it has me.
PrintFull Printable Recipe
Chicken Enchiladas with Sour Cream White Sauce Recipe
Delicious homemade chicken enchiladas smothered in a creamy sour cream white sauce, combining shredded chicken, cheese, and mild green chiles for a comforting Mexican-inspired dish.
- Total Time: 45 minutes
- Yield: 8 servings
Ingredients
Filling
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese
- 1 (4 oz) can diced green chiles, divided
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
Assembly
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese (remaining from original 2 cups)
- ½ cup diced tomatoes (optional for topping)
- ¼ cup chopped fresh cilantro (optional for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it's ready for baking the enchiladas later.
- Prepare Filling: In a bowl, mix the shredded cooked chicken with half of the shredded Monterey Jack cheese and half of the diced green chiles to create the enchilada filling.
- Make Sauce Base: Melt the butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux, which will thicken the sauce.
- Add Broth and Simmer: Gradually whisk in the chicken broth, stirring constantly, and bring the mixture to a simmer until it thickens to a creamy consistency.
- Finish Sauce: Remove the sauce from heat and stir in the sour cream and the remaining diced green chiles. Mix thoroughly until the sauce is smooth.
- Fill Tortillas: Spoon the chicken filling into each flour tortilla, then roll them up tightly and place them seam-side down in a greased baking dish to prevent unraveling.
- Add Sauce and Cheese: Pour the prepared sour cream white sauce evenly over the rolled enchiladas, then sprinkle the remaining shredded Monterey Jack cheese on top for a cheesy crust.
- Bake: Bake the enchiladas uncovered in the preheated oven for 25 minutes until the sauce is bubbly and the cheese is golden brown.
- Garnish and Serve: Remove from the oven and garnish with optional diced tomatoes and fresh cilantro. Allow the enchiladas to rest for 5 minutes before serving to set the flavors.
Notes
- For a spicier sauce, use green chiles with added heat or include a pinch of cayenne pepper.
- Leftover rotisserie chicken works great for quick preparation.
- Flour tortillas can be lightly warmed before filling to make them more pliable.
- Sour cream can be substituted with Greek yogurt for a tangier sauce with less fat.
- If desired, add sautéed onions or jalapeños to the filling for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
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