Chicken Enchiladas with Sour Cream White Sauce

Chicken Enchiladas with Sour Cream White Sauce bring cozy Tex-Mex comfort right to your dinner table without any fuss. After making these for my family’s Sunday suppers for years, I can tell you they’re the kind of meal that has everyone asking for seconds.

I still remember the first time my granddaughter helped me roll these enchiladas in my kitchen. Flour was everywhere, cheese was disappearing into little mouths, and the sour cream sauce bubbled away on the stove filling the house with the most wonderful aroma. We laid those rolled tortillas in the baking dish side by side, poured that creamy white sauce over top, and watched through the oven door as the cheese melted into golden perfection. That’s when I knew this recipe was a keeper, not just because it tasted incredible, but because it brought us together around the table, laughing and sharing stories while we ate. Time to get our hands floury.

Why This Creamy Chicken Recipe Belongs in Your Recipe Box

These enchiladas have earned their spot in my recipe box because they deliver everything a busy home cook needs. Unlike the traditional red sauce versions you might be used to, this International Chicken recipe uses a velvety sour cream sauce that’s mild enough for the whole family yet packed with enough flavor to satisfy everyone.

Here’s what makes these Chicken Enchiladas with Sour Cream White Sauce so wonderful:

• Ultra-creamy comfort food with sour cream and cheese creating a melt-in-your-mouth texture that’s irresistible
• Family-friendly flavor with no overwhelming heat, just smooth, satisfying Tex-Mex goodness
• Make-ahead convenience since you can assemble the entire dish up to 24 hours in advance
• Leftover champion that reheats beautifully and somehow tastes even better the next day
• Pantry-friendly ingredients you likely already have in your kitchen
• Perfect blend of Tex-Mex excitement meets cozy home cooking

I’ve found that this recipe is especially wonderful when you want something special but don’t have hours to spend in the kitchen.

Key Ingredients for Success

Shredded cooked chicken forms the heart of these enchiladas, and I always use rotisserie chicken from the store to save time. It’s moist, flavorful, and shreds beautifully with just two forks.

Flour tortillas are essential here because they roll without tearing and hold up perfectly after baking, unlike corn tortillas which can crack and fall apart.

Butter and all-purpose flour create the roux that thickens our creamy sauce, giving it that velvety body that coats every bite.

Chicken broth adds depth and savory richness to the white sauce, building layers of flavor that make this dish so satisfying.

Sour cream is the star of the sauce, delivering that signature tangy creaminess. I always use full-fat to prevent curdling and ensure the smoothest texture.

Diced green chiles provide mild, earthy flavor and a touch of Southwest character without overwhelming heat.

Monterey Jack cheese melts like a dream and adds buttery, mild flavor that complements the sour cream sauce perfectly. I prefer grating my own for the best melting results.

Fresh cilantro and diced tomatoes add brightness and fresh flavor as optional toppings that make the dish look as good as it tastes.

How to Make Chicken Enchiladas with Sour Cream White Sauce

Step 1. Preheat your oven to 375°F so it’s ready when you need it. I’ve learned that a properly heated oven ensures even baking and that perfect golden top.

Step 2. In a large mixing bowl, combine your shredded chicken with half a cup of the Monterey Jack cheese and half of those diced green chiles, mixing until everything is evenly distributed.

Step 3. Melt the butter in a saucepan over medium heat, then whisk in the flour and cook for 1 to 2 minutes until it forms a golden roux. Don’t rush this step, as the roux creates the foundation for a smooth, lump-free sauce.

Step 4. Slowly whisk in the chicken broth and bring the mixture to a gentle simmer, stirring constantly until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes.

Step 5. Remove the pan from heat and let it cool for just a minute before stirring in the sour cream and remaining green chiles. After years of making this, I learned that adding sour cream to boiling liquid can cause it to curdle.

Step 6. Warm your tortillas briefly in the microwave for about 15 seconds to make them pliable, then spoon about 3 tablespoons of the chicken mixture down the center of each one and roll them up snugly without overfilling.

Step 7. Place each rolled enchilada seam-side down in your greased 9×13 inch baking dish, leaving a little space between them for even baking and browning.

Step 8. Pour that beautiful sour cream sauce over all the enchiladas, spreading it evenly to cover every inch and lock in moisture during baking.

Step 9. Top everything with the remaining shredded cheese, making sure to cover the Chicken Enchiladas with Sour Cream White Sauce generously for that golden finish.

Step 10. Bake uncovered for 20 to 25 minutes until the sauce is bubbly around the edges and the cheese has melted into golden perfection, then let the dish rest for 5 minutes before garnishing with tomatoes and cilantro if you like.

Storage and Reheating Tips

These enchiladas store beautifully, which is one of the reasons my family loves them so much. I typically store leftovers in an airtight container or cover the baking dish tightly with aluminum foil, and they’ll stay fresh in the refrigerator for up to 4 days. The flavors actually deepen overnight, making next-day lunches something to look forward to.

For freezing, assemble the enchiladas completely but don’t bake them. Wrap the dish tightly in foil and then plastic wrap to prevent freezer burn, and they’ll keep for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge and add an extra 10 to 15 minutes to the baking time since you’re starting from cold.

For the best texture when reheating, I warm individual portions in the microwave for 60 to 90 seconds, or you can cover the entire dish and heat it in a 350°F oven for 15 to 20 minutes. The creamy sauce reheats perfectly without separating, and the tortillas stay tender and delicious.

What to Serve with These Creamy Enchiladas

Mexican rice pairs wonderfully because the fluffy, tomato-seasoned rice soaks up that creamy white sauce beautifully and adds a nice textural contrast to the soft enchiladas.

Refried beans complement the richness of the dish while keeping things authentically Tex-Mex. The creamy, earthy beans balance the cheesy enchiladas perfectly.

Fresh guacamole or avocado slices cut through the richness and add healthy fats and fresh flavor. If you’re looking for more chicken recipes with bold flavors, try my Street Corn Chicken Rice Bowls for another satisfying dinner.

Roasted corn salad brings brightness and a touch of sweetness that balances the savory enchiladas beautifully.

Simple green salad with lime vinaigrette provides a refreshing counterpoint to the creamy, cheesy main dish with crisp lettuce and tangy dressing.

Tortilla chips and fresh salsa add crunch and bright acidity that rounds out the meal perfectly. For another easy Mexican-inspired dinner, check out my Chicken Enchilada Rice Casserole.

Helpful Tips

Can I use corn tortillas instead of flour tortillas? I recommend sticking with flour tortillas for this recipe because they’re more pliable and won’t crack when rolled, plus they hold up better under the creamy sauce during baking.

What if my sour cream sauce curdles? To prevent this issue, always remove the sauce from heat before adding sour cream, and use full-fat sour cream which is more stable than low-fat versions.

Can I make these enchiladas ahead of time? Yes, many home cooks find success with assembling the entire dish up to 24 hours in advance, covering tightly, and refrigerating until ready to bake. Just add 5 to 10 extra minutes to the baking time.

What’s the best substitute for Monterey Jack cheese? You can use a mild cheddar or a Mexican cheese blend, which will melt beautifully and provide similar creamy, mild flavor.

How do I prevent the tortillas from getting soggy? The best approach I’ve tested is to not oversaturate the dish with sauce and to bake uncovered, which allows excess moisture to evaporate while the cheese browns.

Can I add more protein to this dish? Absolutely. You can increase the chicken to 3 cups or add black beans to the filling. For more hearty chicken dinners, my Chicken Burrito Casserole is another family favorite.

Can I make these spicier? You can add diced jalapeños to the chicken filling, use pepper jack cheese instead of Monterey Jack, or serve with pickled jalapeños and hot sauce on the side so everyone can adjust the heat to their preference. My Firecracker Chicken delivers more heat if you’re craving something with a kick.

What type of chicken works best? Rotisserie chicken is my go-to for convenience, but you can also use leftover Baked Ranch Chicken or any cooked chicken you have on hand.

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