Chicken enchiladas with sour cream white sauce brings all the flavors of your favorite Mexican restaurant right to your dinner table. I still remember the first time I made these for my family – my youngest son took one bite and declared them better than any restaurant version he’d ever tried, and honestly, I had to agree.
There’s something absolutely magical about tender shredded chicken wrapped in soft tortillas and smothered in a rich, tangy white sauce that’s both creamy and just a little spicy from those green chilies. I developed this recipe after years of ordering similar dishes at our favorite Mexican spot, determined to recreate that same comfort at home. The beauty of these enchiladas lies in how simple they are to put together – most of the work happens while they’re baking in the oven, giving you time to set the table or whip up some rice and beans. My husband always says these are worth skipping our usual Friday night restaurant run, and coming from him, that’s high praise. Time to preheat that oven!
What Makes This Chicken Enchiladas with Sour Cream White Sauce So Special
Growing up with a Mexican grandmother, I learned that the best enchiladas don’t need complicated ingredients or hours of prep time. This chicken enchiladas with sour cream white sauce recipe embodies that wisdom perfectly, delivering authentic comfort with ingredients you can find at any grocery store.
Ready in under an hour from start to finish, making it perfect for those nights when you want something special without the fuss. The creamy white sauce is naturally indulgent while being lighter than traditional red sauce versions. Creates enough enchiladas to feed a family of six generously, with plenty of that luscious sauce to go around. Completely customizable to your family’s spice preferences – add more chilies for heat or keep it mild for the kids. Makes excellent leftovers that actually taste better the next day after the flavors have melded together. Perfect for meal prep since you can assemble everything ahead and just pop it in the oven when you’re ready.
I’ve made this chicken enchiladas with sour cream white sauce countless times for potlucks and family gatherings, and it never fails to get recipe requests. The combination of that tangy cream sauce with melted cheese creates something truly special.
Ingredient Spotlight
Cooked, shredded chicken forms the heart of these enchiladas, and I almost always use rotisserie chicken to save time – it’s already seasoned and incredibly tender, plus it shreds beautifully with just two forks.
Flour tortillas are my preference for white sauce enchiladas because they stay soft and pliable, though corn tortillas work wonderfully if you want a more traditional texture and flavor.
Monterey Jack cheese melts like a dream and has a mild, creamy flavor that complements the sauce perfectly – I divide it between the filling and topping for maximum cheesy goodness.
Butter and flour create the roux that thickens our sauce, and this classic technique ensures a smooth, velvety texture without any lumps.
Chicken broth builds the savory base of the sauce and adds depth of flavor – I prefer low-sodium so I can control the salt level myself.
Full-fat sour cream is absolutely essential here and not negotiable – low-fat versions will curdle and separate when heated, ruining that luxurious creamy texture we’re after.
Diced green chilies bring a subtle heat and authentic Mexican flavor without overwhelming the dish – they’re mild enough for most palates but add that perfect little kick.
Garlic powder, onion powder, and cumin create the seasoning blend that makes the chicken filling flavorful and aromatic, working together to build those classic Mexican flavors.
Fresh cilantro adds a bright, fresh finishing touch that cuts through the richness beautifully, though it’s completely optional if you’re one of those folks who thinks it tastes like soap.
Ingredients
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 small flour tortillas (6-inch size)
- 2 cups shredded Monterey Jack cheese, divided
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish (optional)
Equipment
- 9×13-inch baking dish
- Medium saucepan
- Whisk
- Mixing bowl
How to Make Chicken Enchiladas with Sour Cream White Sauce
Step 1. I always start by preheating my oven to 350°F and lightly greasing my 9×13-inch baking dish – this prevents sticking and ensures easy cleanup later.
Step 2. In a large mixing bowl, I combine the shredded chicken with 1 cup of the cheese and all the seasonings (garlic powder, onion powder, cumin, salt, and pepper), stirring everything together until the chicken is evenly coated with the spices.
Step 3. Here’s a tip I learned the hard way – warm your tortillas in the microwave for about 20-30 seconds before rolling to make them pliable and prevent cracking, which used to frustrate me to no end.
Step 4. Working with one tortilla at a time, I spoon about 1/3 cup of the chicken mixture into the center, roll it up tightly, and place it seam-side down in the prepared baking dish, repeating until all tortillas are filled and snugly arranged.
Step 5. For the sauce, I melt the butter in a medium saucepan over medium heat, then whisk in the flour constantly for about a minute until it forms a smooth, golden paste – this is your roux, and it’s the secret to a thick, creamy sauce.
Step 6. Betty’s technique: gradually pour in the chicken broth while whisking continuously to prevent any lumps from forming, then cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
Step 7. I’ve learned to remove the pan from the heat before stirring in the sour cream and green chilies – this prevents curdling and keeps the sauce silky smooth, then I taste and adjust the seasoning if needed.
Step 8. Pour that gorgeous creamy sauce evenly over all the enchiladas, making sure each one gets a good coating, then sprinkle the remaining 1 cup of cheese over the top for that perfect golden, bubbly finish.
Step 9. I bake these uncovered for 20-25 minutes, watching for when the cheese is melted, bubbly, and just starting to turn golden in spots – that’s when you know they’re perfect.
Step 10. My family has learned to be patient during the 5-minute rest after baking, which allows the sauce to set slightly and makes serving so much neater, then I finish with a sprinkle of fresh cilantro before bringing them to the table.
Keeping This Chicken Enchiladas with Sour Cream White Sauce Fresh
I typically store leftover enchiladas in an airtight container in the refrigerator, where they’ll keep beautifully for up to 3 days. The sauce may thicken slightly as it chills, but that’s perfectly normal and actually makes them hold together better when reheating. I always let them cool to room temperature before covering and refrigerating to prevent condensation from making the tortillas soggy.
One of my favorite things about this recipe is how freezer-friendly it is when done right. I assemble the entire dish but skip the baking step, cover it tightly with foil, and freeze for up to 3 months. When I’m ready to use it, I bake it straight from frozen at 350°F for 40-45 minutes, checking that it’s heated through and bubbly.
For reheating individual portions, the microwave works perfectly – I heat them for 2-3 minutes on medium power, checking halfway through. If I’m reheating the whole dish, I prefer covering it with foil and warming it in a 325°F oven for about 20 minutes until heated through. Betty’s trick is to add a splash of chicken broth or a dollop of fresh sour cream if the sauce seems too thick after reheating.
Perfect Partners for Chicken Enchiladas with Sour Cream White Sauce
Spanish rice is the classic companion for these enchiladas – the fluffy, tomato-seasoned grains soak up any extra sauce on the plate and add a pop of color to your dinner spread. Refried beans, whether pinto or black, provide that creamy, earthy contrast that rounds out the meal perfectly, and I love how they complement the richness of the white sauce.
A simple side salad with crisp lettuce, tomatoes, and a lime vinaigrette cuts through all that creamy goodness and adds a refreshing element to the plate. Fresh guacamole and pico de gallo bring bright, fresh flavors that balance the richness beautifully. For a heartier Mexican feast, serve these alongside Mexican Ground Beef and Potato Skillet or Easy Taco Soup for a complete spread that’ll feed a crowd.
If you love creamy chicken dishes, my Chicken Enchilada Rice Casserole makes another wonderful option for your dinner rotation. These also pair beautifully with Easy Southwest Chicken Wrap when you’re putting together a Mexican-themed party spread. Don’t forget to set out optional toppings like diced tomatoes, sliced jalapeños, avocado slices, and hot sauce so everyone can customize their plate to their liking.
Common Questions About Chicken Enchiladas with Sour Cream White Sauce
I recommend corn tortillas as an excellent substitute if you want a more authentic texture and flavor – just make sure to warm them longer (about 30-45 seconds) and handle them gently as they’re more delicate than flour tortillas and can crack more easily.
You can absolutely use any cooked chicken you have on hand – leftover roasted chicken, poached chicken breasts, or even cooked chicken thighs all work beautifully, just shred them with two forks before mixing with the seasonings.
For more heat, I add diced jalapeños to the filling, use pepper jack cheese instead of Monterey Jack, or stir in some hot sauce or cayenne pepper to the cream sauce – start with a little and taste as you go.
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine shredded chicken, garlic powder, onion powder, cumin, salt, and pepper. Stir to distribute the seasonings evenly throughout the chicken.
- Add 1 cup of shredded Monterey Jack cheese to the seasoned chicken and mix well. Set aside.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30-45 seconds, or heat them one at a time in a dry skillet for 15 seconds per side.
- Lay a tortilla flat and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Continue with remaining tortillas.
- Melt butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute until it forms a smooth paste.
- Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the pan from heat and stir in the sour cream and diced green chilies until smooth. Taste and adjust seasoning if needed.
- Pour the prepared sour cream sauce evenly over the enchiladas, making sure to cover all tortillas.
- Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
- Bake uncovered for 20-25 minutes, or until the cheese is melted and the sauce is bubbly around the edges.
- Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro before serving.
