If you’re craving a comforting dish that’s rich, creamy, and bursting with flavor, this Chicken Enchiladas with Sour Cream White Sauce Recipe is exactly what you need. It’s a hearty twist on traditional enchiladas, featuring tender shredded chicken wrapped in soft flour tortillas and smothered with a luscious sour cream white sauce that’s velvety smooth and just the right amount of tangy. Whether you’re cooking for a family dinner or impressing guests, these enchiladas deliver on taste and warmth with every bite.
Ingredients You’ll Need
These ingredients come together beautifully to create a dish that is both delicious and satisfying. Each element plays a crucial role—from the creamy sauce to the melty cheese and tender chicken—making this classic Chicken Enchiladas with Sour Cream White Sauce Recipe truly unforgettable.
- 8 soft flour tortillas (8-inch): The perfect base to wrap your flavorful filling in, keeping everything soft and easy to roll.
- 2 cups cooked, shredded chicken: Tender protein that carries the savory core of the dish.
- 2 cups shredded Monterey Jack cheese: Melts perfectly to add gooey richness, both inside and on top.
- 3 tablespoons butter: Essential for making a smooth, creamy roux to thicken the sauce.
- 3 tablespoons all-purpose flour: Works with butter to create the roux that gives the sauce its silky texture.
- 2 cups chicken broth: Adds depth and flavor to the white sauce without overpowering the other ingredients.
- 1 cup sour cream: The star of the sauce that brings tang and creaminess to each enchilada.
- 1 can (4 ounces) diced green chilies: Adds just the right kick and a subtle smoky note to the sauce.
- Salt and pepper, to taste: To enhance all the flavors perfectly.
- Fresh cilantro or green onions for garnish (optional): A bright finishing touch that adds freshness and color.
How to Make Chicken Enchiladas with Sour Cream White Sauce Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). This step ensures the oven is ready for baking your enchiladas to bubbly, cheesy perfection once everything is assembled. Grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
Step 2: Fill and Roll Your Tortillas
Lay out each soft flour tortilla and evenly distribute the shredded chicken onto them. Sprinkle a little Monterey Jack cheese over the chicken to add gooey richness inside. Roll each tortilla up tightly, then place them seam-side down in your prepared baking dish. This step locks in the filling and creates a neat, cozy bundle ready for sauce and baking.
Step 3: Make the Sour Cream White Sauce
In a medium saucepan over medium heat, melt the butter and stir in the flour to form a roux. Keep stirring for about a minute until it bubbles, which helps cook out the raw flour taste. Gradually whisk in the chicken broth, stirring constantly to prevent lumps and produce a smooth base. Let this mixture thicken into a velvety sauce before removing from heat.
Step 4: Combine the Sauce Ingredients
After removing the sauce from the heat, wait a few minutes to cool slightly, then stir in the sour cream and diced green chilies. This delicate step keeps the sauce from curdling while infusing it with tangy, creamy flavor and a gentle hint of spice. Pour the sauce evenly over the rolled enchiladas in the baking dish.
Step 5: Add Cheese and Bake
Sprinkle the remaining shredded Monterey Jack cheese on top, covering all the enchiladas generously for a golden, bubbly crust. Bake in the preheated oven for 20 to 25 minutes until the cheese is melted, golden, and the sauce is bubbling invitingly. Let the dish cool just a bit before serving—it’s worth the wait!
How to Serve Chicken Enchiladas with Sour Cream White Sauce Recipe
Garnishes
Fresh herbs like cilantro or finely chopped green onions are fantastic on top, lending a fresh pop of color and brightness that contrasts perfectly with the creamy sauce. A light sprinkle of extra cheese or a dollop of sour cream can also elevate the presentation and flavor.
Side Dishes
Serve these enchiladas alongside simple Mexican rice, refried beans, or a crisp green salad to balance the creamy richness of the main dish. For a lighter touch, some pickled jalapeños or fresh avocado slices bring fresh acidity and creaminess that complements the flavors beautifully.
Creative Ways to Present
For a party, try making individual servings in small ramekins or mini cast iron skillets for a fun and stylish twist. You can also serve this dish family-style straight from the baking dish, inviting everyone to scoop out their favorite portions and customize with their preferred garnishes.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chicken Enchiladas with Sour Cream White Sauce Recipe in an airtight container and refrigerate for up to 3 days. The flavors meld beautifully, so leftovers taste just as wonderful — if not better — the next day.
Freezing
This dish freezes exceptionally well. Wrap the enchiladas tightly in plastic wrap and foil or store in a freezer-safe container, then freeze for up to 2 months. When you’re ready to enjoy them again, thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the enchiladas with foil and warm in a 350°F oven until heated through, about 15-20 minutes. This helps the cheese melt evenly without drying out. You can also microwave individual servings covered with a damp paper towel for a faster option.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas are a traditional choice and add wonderful texture and flavor. They are a bit more delicate, so warming them to make them pliable before rolling helps prevent cracking.
Is this recipe very spicy?
No, the green chilies add just a mild, pleasant heat and smoky flavor. If you want it spicier, you can add jalapeños or a pinch of cayenne pepper to the sauce.
Can I make the sour cream white sauce in advance?
Yes, you can prepare the sauce a few hours ahead. Just keep it covered and warm slightly before pouring it over the rolled enchiladas. Avoid boiling after adding sour cream to keep it smooth.
What type of chicken works best for this recipe?
Cooked, shredded chicken breast or thigh works beautifully. Leftover roasted or grilled chicken is perfect and adds extra flavor, but boiled chicken works well too.
Can I substitute the Monterey Jack cheese?
Absolutely. You can use mild cheddar, mozzarella, or a Mexican cheese blend depending on your preference. Just keep in mind the melting quality and flavor balance.
Final Thoughts
This Chicken Enchiladas with Sour Cream White Sauce Recipe is a true comfort food gem that never fails to impress with its creamy texture, gentle spice, and inviting aroma. Whether for a cozy weeknight dinner or a casual gathering, these enchiladas bring warmth and joy to any table. I promise once you try this recipe, it will quickly become a favorite to make again and again.
