Name: CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Tex-Mex
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)

Jump to Recipe

If you’re ready to fall in love with a comfort food favorite, meet CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE. This dish wraps tender, seasoned chicken and gooey cheese inside soft flour tortillas then blankets the whole thing in the creamiest, brightest white sauce you’ve ever tasted. Every bite is warm, tangy, and perfectly balanced—the kind of homemade magic that gets requested time and again at my table. Whether you’re cooking for family or friends, these enchiladas deliver that classic cozy vibe but with a flavor twist that keeps everyone coming back for seconds!

CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how a few kitchen staples turn into something irresistible in this recipe. Each ingredient plays an important role, building flavor, creaminess, and just the right amount of color. Let’s break down the essentials so you know exactly why each one matters.

Cooked, shredded chicken (2 cups): The base of your filling, providing both protein and tender texture—rotisserie chicken works perfectly for ease.
Flour tortillas (8, 6-inch): Soft and durable, they wrap up the filling without falling apart and soak in the sauce beautifully.
Shredded Monterey Jack cheese (2 cups, divided): Melts like a dream, lending a smooth and cheesy pull to each bite.
Butter (3 tablespoons): Helps form the classic roux for your creamy sauce and adds a rich, savory note.
All-purpose flour (3 tablespoons): Thickens your white sauce to just the right consistency, so it hugs every enchilada.
Chicken broth (2 cups): Delivers extra depth and brings the sauce to life.
Sour cream (1 cup): The star of the sauce—tangy and smooth, it makes every bite luscious but light.
Diced green chilies (4 oz can): Adds a mild kick and little green flecks for color and zest.
Garlic powder (1 teaspoon): Helps layer in warm, savory undertones.
Onion powder (1 teaspoon): Another easy, flavor-packed addition to make the filling pop.
Cumin (1/2 teaspoon): Lends that subtle, earthy southwestern aroma.
Salt (1/2 teaspoon): Essential for bringing out all the flavors in both filling and sauce.
Black pepper (1/4 teaspoon): Just enough for a background warmth without overpowering.
Fresh cilantro (for garnish, optional): Adds a burst of freshness and color for a beautiful finish.

How to Make CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE

Step 1: Prepare the Filling

Start by combining your shredded chicken and a hearty cup of Monterey Jack cheese in a large mixing bowl. Sprinkle in the garlic powder, onion powder, cumin, salt, and pepper. Use a spatula (or, honestly, clean hands) to thoroughly mix until every morsel is coated in seasoning. This simple mix will fill your kitchen with those mouthwatering Tex-Mex aromas even before anything hits the oven.

Step 2: Assemble the Enchiladas

Set up a little assembly line right on your countertop. Lay a tortilla out flat and spoon about 1/4 cup of the chicken mixture down the center. Tightly roll up your tortilla, then nestle it seam-side down into a greased 9×13-inch baking dish. Repeat until all the tortillas are lined up like little flavor-packed logs, snug together and ready for sauce.

Step 3: Prepare the Sour Cream Sauce

Time for the good stuff! Melt the butter in a medium saucepan over medium heat—it’ll sizzle and foam invitingly. Whisk in the flour and keep it moving for about a minute, until it becomes a smooth paste (you’re building the roux here). Slowly add chicken broth, whisking constantly to dodge lumps, and cook for 3–4 minutes until the sauce thickens. Off the heat, stir in sour cream and diced green chilies. The sauce should be smooth, creamy, and flecked with green. Taste for seasoning—sometimes it needs just a pinch more salt or pepper.

Step 4: Assemble and Bake

Pour every drop of your velvety sour cream sauce evenly over the tortillas, making sure they’re completely smothered. Scatter the remaining cheese over the top for a golden, bubbling finish. Slide the whole pan into a preheated 350°F oven and bake uncovered for 20–25 minutes, or until everything’s melty, bubbly, and lightly golden at the edges.

Step 5: Garnish and Serve

This final flourish is purely for color and a zing of garden-fresh flavor. Sprinkle with chopped cilantro just before serving—your CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE will look (and taste) like they were pulled right from a restaurant kitchen!

How to Serve CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE

Garnishes

I love brightening up these creamy enchiladas with a big handful of fresh cilantro, a few slices of avocado, or even a scattering of thinly sliced jalapeño if you want a touch of heat. A squeeze of lime over each portion is also a brilliant way to add citrus sparkle just before eating.

Side Dishes

CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE are satisfying all on their own, but they pair beautifully with classic sides. Think fluffy cilantro-lime rice, a scoop of smokey black beans, or even a crisp green salad tossed with tangy vinaigrette to lighten up the plate. And if you’re feeling festive, chips and salsa make for a fun, crunchy starter.

Creative Ways to Present

Presentation can be as playful or classic as you like. Serve enchiladas family-style in the baking dish, or plate them individually with a swirl of extra sauce and your favorite toppings. For gatherings, try mini versions with street taco-sized tortillas, or even bake individual portions in little ramekins for added charm. However you serve them, the oozy, cheesy center and creamy white sauce always impress!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), simply cover the baking dish tightly with foil or transfer the enchiladas to an airtight container. Stored in the fridge, CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE stay delicious for up to 3 days. The flavors meld, and the sauce continues to seep into every bite.

Freezing

To freeze, assemble the enchiladas and sauce, but hold off on baking. Wrap the dish tightly in plastic wrap then foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as directed. Alternatively, freeze individual portions for easy weeknight dinners.

Reheating

For best results, reheat enchiladas in the oven at 350°F, covered with foil until hot and bubbly—about 20 minutes. In a pinch, you can microwave single servings, though the oven preserves that irresistible texture in both sauce and tortillas.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas bring classic, earthy flavor and are a wonderful gluten-free option. If you use them, just warm them gently to prevent cracking before filling and rolling.

How can I make these enchiladas spicier?

For an extra kick, add chopped jalapeños to the filling, use pepper jack cheese, or stir a little hot sauce into the sour cream sauce. You control the heat so everyone at your table can be happy!

What’s the best way to cook and shred chicken?

Any cooked chicken works here, so feel free to use rotisserie chicken for maximum convenience. To cook your own, poach boneless chicken breasts or thighs until tender, then shred them easily with two forks or a stand mixer using the paddle attachment.

Can I make CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE ahead of time?

Yes! Assemble the enchiladas up to a day in advance, cover, and refrigerate. When you’re ready, just bake and serve. This makes them ideal for busy weeknights or entertaining guests.

What cheese can I substitute for Monterey Jack?

If you don’t have Monterey Jack on hand, mild cheddar, mozzarella, or a Mexican blend all melt wonderfully and complement the creamy white sauce. Mix cheesy flavors to your liking!

Final Thoughts

There’s just something special about CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE—it’s the cozy, craveable dish everyone asks for by name. When you want a guaranteed crowd-pleaser, this is the recipe to reach for, so gather your ingredients and treat yourself (and your crew) to an unforgettable dinner. You’re going to love every creamy, cheese-laden bite!

CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE Recipe

★★★★★

4.7 from 21 reviews

Author: Olivia
Total Time: 45 minutes
Yield: 8 enchiladas 1x
Diet: Gluten Free

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Description

These Chicken Enchiladas with Sour Cream White Sauce are a comforting and flavorful Tex-Mex dish that the whole family will love. Tender shredded chicken, gooey cheese, and a creamy sour cream sauce come together in a deliciously satisfying meal.

Instructions

Prepare the Filling: Combine shredded chicken and 1 cup of shredded Monterey Jack cheese in a mixing bowl. Add seasonings and mix well.
Assemble the Enchiladas: Fill tortillas with chicken mixture, roll tightly, and place seam-side down in a baking dish.
Prepare the Sour Cream Sauce: Make a roux, whisk in chicken broth, then add sour cream and green chilies. Adjust seasoning.
Assemble and Bake: Pour sauce over enchiladas, top with cheese, bake at 350°F for 20-25 minutes.
Garnish and Serve: Sprinkle with cilantro before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Tex-Mex