When it comes to comfort food, few dishes satisfy quite like chicken enchiladas with sour cream white sauce. Creamy, cheesy, and packed with tender chicken, these enchiladas are the perfect weeknight meal that feels like a warm hug. In this article, we’ll explore the heartwarming story behind the dish, walk you through the ingredients, break down each step of the cooking process, and offer tips for variations and storage. If you’re looking for an easy, family-approved Mexican-inspired dinner, this recipe is about to become a staple in your kitchen.
What You’ll Need to Make Creamy Chicken Enchiladas
The ingredients for chicken enchiladas with sour cream white sauce are straightforward and pantry-friendly, making this recipe both convenient and budget-conscious. This dish layers simple components—shredded chicken, cheese, flour tortillas, and a rich homemade sauce, for maximum flavor with minimal effort.
Here’s exactly what you need to gather before you begin:
Main Ingredients:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 8 small flour tortillas (6-inch size)
- 2 cups shredded Monterey Jack cheese (divided)
For the White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish:
- Fresh cilantro for garnish
This combination of ingredients balances creamy, cheesy textures with just a hint of green chile heat—perfect for families who want flavor without too much spice.
Tips on Ingredient Substitutions
Don’t have Monterey Jack? Try shredded mozzarella or pepper jack for a slightly spicier kick. You can also substitute corn tortillas if you’re gluten-free—just warm them beforehand to prevent cracking during rolling.
And if you want to sneak in some veggies, stir in a 1/2 cup of finely chopped spinach or sautéed mushrooms to the filling. These enchiladas are flexible, so make them your own.
Step-by-Step Instructions for the Perfect Creamy Enchiladas
This recipe comes together in four easy phases: prepare the filling, roll the enchiladas, make the white sauce, and bake. In just about 45 minutes, you’ll have a bubbling pan of cheesy, satisfying chicken enchiladas with sour cream white sauce ready to serve.
Let’s break it down:
Step 1: Prepare the Filling
- Combine Chicken and Cheese
In a large mixing bowl, combine 2 cups of cooked, shredded chicken and 1 cup of shredded Monterey Jack cheese. - Season the Filling
Sprinkle in the garlic powder, onion powder, cumin, salt, and pepper. Stir well so every bite is flavorful.
Step 2: Assemble the Enchiladas
- Fill the Tortillas
Lay out a flour tortilla and spoon about 1/4 cup of the chicken mixture into the center. - Roll and Arrange
Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with all 8 tortillas.
Step 3: Make the Sour Cream White Sauce
- Make a Roux
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a smooth paste. - Add Broth
Slowly whisk in the chicken broth, continuing to stir until the sauce thickens—about 3-4 minutes. - Add Sour Cream and Chilies
Remove from heat. Stir in the sour cream and diced green chilies until the sauce is smooth and creamy.
Step 4: Bake and Finish
- Pour the Sauce
Evenly pour the sour cream sauce over the enchiladas in the baking dish. - Top with Cheese
Sprinkle the remaining 1 cup of Monterey Jack cheese over the top. - Bake
Preheat your oven to 350°F (175°C) and bake uncovered for 20–25 minutes, or until the cheese is melted and bubbling. - Garnish
Top with freshly chopped cilantro for a burst of color and freshness before serving.
How to Serve Chicken Enchiladas
These chicken enchiladas with sour cream white sauce are satisfying on their own, but pairing them with a few simple sides can turn this into a complete dinner that feels restaurant-worthy. At our table, we usually serve them with a side of Mexican-style rice, a green salad tossed with lime vinaigrette, or seasoned black beans. And if you’re feeding a crowd, add a pitcher of horchata or agua fresca for that extra homemade touch.
Want to dress up your plate? Garnish your enchiladas with chopped cilantro, sliced green onions, or a dollop of guacamole. For a zesty kick, add a drizzle of hot sauce or squeeze of lime juice right before serving.
Much like our creamy fresas con crema ice cream, the goal here is a dish that balances richness with freshness—perfect for family dinners, potlucks, or anytime you need a comfort meal.
Flavor Variations and Smart Storage Tips
This recipe is endlessly customizable. Try these popular variations:
- Add Veggies: Mix in sautéed onions, spinach, or mushrooms with the chicken filling.
- Spice It Up: Use pepper jack cheese or add a dash of cayenne to the sauce for more heat.
- Make it Green: Add a spoonful of salsa verde to the sour cream sauce for a tangy, herby twist.
How to Store and Reheat Leftovers:
If you have leftovers (a big “if” in our house), they’ll keep well in the fridge for up to 3 days. Store the enchiladas in an airtight container. When reheating:
- Oven Method: Cover with foil and warm at 350°F for 15–20 minutes.
- Microwave Method: Heat individual portions on medium power for 1–2 minutes, adding a spoonful of broth or water to keep them moist.
You can also freeze the assembled, unbaked enchiladas for up to 2 months. Wrap tightly in foil, and when ready to bake, add an extra 10–15 minutes to your bake time (no need to thaw).
These make-ahead capabilities are what make this recipe as useful as it is delicious.
Why Chicken Enchiladas Mean Home to Me
When I think of chicken enchiladas with sour cream white sauce, I picture our crowded little kitchen on a Sunday evening. My mom was trying to finish work emails while my daughter was coloring at the table, and Grandma was humming her favorite bolero as she stirred a bubbling saucepan on the stove. That creamy sauce she was working on? It would become the heart of the enchiladas we’d all sit down and devour together not long after.
Grandma, originally from a town in Michoacán, taught me to see food not just as nourishment, but as memory. Her red enchiladas were the first I ever rolled. But it wasn’t until I had a family of my own that I started to make these white sauce enchiladas—a softer, cozier version perfect for busy weeknights. The sour cream sauce adds richness without heaviness, and using rotisserie chicken turns it into a quick, satisfying meal.
These enchiladas became my weeknight go-to after my daughter started kindergarten. With 20 minutes of prep and 25 minutes in the oven, I could have dinner on the table in under an hour, all while managing bedtime routines and dance class pickups. And everyone—from picky eaters to Grandma herself—loves them.
Whether you’re feeding your family, cooking ahead for guests, or just want something creamy and filling, this recipe has comfort built into every bite. And if you’re already a fan of enchiladas, this variation with sour cream white sauce might just become your favorite version yet.
Comfort Food with a Creamy Twist
Unlike traditional enchiladas rojas or verdes, this version skips the chili-based sauces and embraces a velvety white sauce made from butter, flour, chicken broth, and sour cream. It’s still deeply flavorful, thanks to green chilies and warm spices, but with a gentler profile that even kids adore.
If you’ve ever made or loved dishes like entomatadas or birria pizza from Clarice Recipes, you’ll love how this enchilada recipe brings rich Mexican inspiration into everyday meals with minimal fuss.
FAQ Section
1. Can I use corn tortillas instead of flour?
Yes! While flour tortillas give a softer texture, corn tortillas can be used for a more traditional taste. Warm them first to avoid cracking while rolling.
2. What can I substitute for sour cream?
Plain Greek yogurt works great as a tangy, protein-packed alternative. It creates a slightly thicker sauce but tastes just as creamy.
3. Can I make chicken enchiladas ahead of time?
Absolutely. Assemble them a day in advance and refrigerate. Just bake when ready to serve. You can also freeze them before baking for a quick meal later.
4. How do I make this dish spicier?
Use hot diced green chilies instead of mild, and add a bit of cayenne pepper to the filling or sauce. Pepper jack cheese also adds an extra kick.
Conclusion
These chicken enchiladas with sour cream white sauce are everything I love in a family dinner: comforting, easy, and full of flavor. They’ve earned a permanent place in our weekly meal rotation, right next to Grandma’s flan and my daughter’s favorite churro chips. Whether you’re brand new to making enchiladas or looking for a fresh twist on a classic, this creamy, cheesy recipe is the one to bookmark.
Looking for more cozy recipes to pair with this dish? Try our churro cheesecake for dessert—it’s the perfect sweet ending.
Print
Chicken Enchiladas with Sour Cream White Sauce – Easy Family Favorite
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Description
These creamy chicken enchiladas with sour cream white sauce are the perfect comfort food for a cozy night in. Easy to make, full of flavor, and kid-approved.
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)
Instructions
1. In a large bowl, combine shredded chicken and 1 cup of cheese.
2. Season with garlic powder, onion powder, cumin, salt, and pepper.
3. Spoon 1/4 cup of the mixture into each tortilla. Roll and place seam-side down in a greased 9×13-inch dish.
4. In a saucepan, melt butter and stir in flour to make a roux.
5. Gradually whisk in chicken broth. Cook until thickened, about 3–4 minutes.
6. Remove from heat and stir in sour cream and green chilies.
7. Pour sauce over the enchiladas. Sprinkle remaining cheese on top.
8. Bake at 350°F for 20–25 minutes or until cheese is melted and bubbly.
9. Garnish with cilantro and serve.
Notes
Make ahead and refrigerate up to 24 hours before baking.
For added spice, use hot green chilies or pepper jack cheese.
Store leftovers in an airtight container in the fridge up to 3 days.