When I first made Chicken Enchiladas with Sour Cream White Sauce, I never imagined they’d become a staple in my kitchen. The creamy tang of the sour cream sauce, the tender chicken filling, and the melted cheese together create a comforting, satisfying dish that feels both homey and a little indulgent.
These enchiladas are perfect for weeknight dinners, casual gatherings, or whenever you need a dish that’s cozy but still exciting. They’re easy enough to prep ahead, reheat beautifully as leftovers, and offer a twist on traditional red enchiladas by going white and creamy instead.
Why You’ll Love These Enchiladas
- Rich yet balanced flavor: The sour cream white sauce is creamy and tangy without being overpowering.
- Kid friendly but grown‑up enough: Mild heat from green chiles keeps it approachable.
- Make‑ahead potential: You can assemble ahead of time and bake when ready.
- Great leftovers: They reheat well and often taste even better the next day.
- A comforting twist: Think of it as Tex‑Mex meets cozy home cooking.
Ingredients
Here’s what you’ll need (this makes about 8 enchiladas):
- 2 cups shredded cooked chicken
- 8 soft flour tortillas
- 2 tablespoons butter
- 2 tablespoons all‑purpose flour
- 1½ cups chicken broth
- 1 cup sour cream
- 1 (4‑ounce) can diced green chiles
- 2 cups shredded Monterey Jack cheese (divided)
- ½ cup diced tomatoes (optional, for topping)
- ¼ cup chopped fresh cilantro (optional, for garnish)
Instructions
- Preheat the oven to 375 °F (190 °C).
- In a mixing bowl, combine the shredded chicken with about ½ cup of the shredded cheese and half of the diced green chiles.
- Make the white sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the chicken broth until smooth and thickened. Remove from heat and stir in the sour cream and the remaining green chiles. Mix until creamy and well blended.
- Assemble the enchiladas: Spoon some of the chicken mixture into the center of each tortilla, roll it up, and place seam‑side down in a greased baking dish. Repeat until the dish is full.
- Pour the sauce and add cheese: Spread the sour cream white sauce evenly over the enchiladas. Then sprinkle the remaining shredded cheese on top.
- Bake for 20–25 minutes, uncovered, until the sauce is bubbly and the top is lightly golden.
- Garnish & serve: Remove from the oven and top with diced tomatoes and chopped cilantro, if desired. Let rest about 5 minutes before serving to let the sauce settle.
How Long to Bake
Bake at 375 °F (190 °C) for about 20–25 minutes, until the sauce bubbles at the edges and cheese is nicely melted on top. If you assembled in the fridge ahead of time, you might add 5–10 minutes extra to ensure everything heats through.
Tips for Success & Common Pitfalls
- Warm your tortillas first (a few seconds in the microwave or on a dry skillet) to make them more pliable and reduce tearing.
- Don’t overfill each tortilla — too much filling can cause spills or breakage.
- Avoid curdling the sauce: when mixing sour cream in, let the sauce cool slightly off the heat before stirring to prevent splitting.
- Cover generously with sauce so nothing dries out.
- Leave some space between rolled enchiladas so heat circulates, especially in the center.
- Watch the broiler if you use it for extra browning — cheese can burn quickly.
- Let the dish rest before cutting into it — it helps the sauce set and makes slices neater.
What to Serve With These Enchiladas
- Mexican rice
- Refried beans
- Sliced avocado or guacamole
- A crisp green salad with lime vinaigrette
- Roasted corn salad
- Tortilla chips + salsa
- Pickled jalapeños or sliced fresh jalapeños
- Traditional drinks like horchata or agua fresca
Storage & Reheating
- Refrigerator: Store in an airtight container (or cover the baking dish) for up to 4 days.
- Freezer: It’s best to freeze before baking. Wrap tightly in foil and plastic wrap. They’ll keep about 2–3 months. Thaw overnight before baking, and add extra bake time as needed.
- Reheating: For individual portions, microwave in 60–90 second bursts. For larger portions, cover and warm in a 350 °F (175 °C) oven for 15–20 minutes until heated through.
Estimated Nutrition (per 1 enchilada, approx.)
- Calories: ~360
- Protein: ~23 g
- Fat: ~21 g
- Carbohydrates: ~22 g
- Saturated Fat: ~11 g
- Fiber: ~1 g
- Sodium: ~650 mg
- Calcium: ~180 mg
(Keep in mind actual values depend on brands and portion sizes.)
Frequently Asked Questions
Can I assemble this ahead of time?
Yes — you can roll everything up in the baking dish, cover, and refrigerate. Add a few extra minutes to baking time if you bake straight from cold.
Can I freeze after baking?
Yes, though the texture may shift slightly. Freezing before baking generally gives better results.
What can I use instead of sour cream?
Plain Greek yogurt works well — just be gentle when heating to avoid separation.
Can I add vegetables?
Absolutely! Sautéed spinach, mushrooms, bell peppers, or onions mix in well.
Is this dish spicy?
Not usually. The green chiles add mild warmth. You can use jalapeños or pepper jack cheese for more heat.
Can I use corn tortillas instead of flour?
You can, but corn tortillas are more fragile. Lightly warming or briefly frying them helps prevent tearing.
What cheese is best?
Monterey Jack is recommended for its meltability, but mozzarella or a Mexican cheese blend also work great.
Final Thoughts
These Chicken Enchiladas with Sour Cream White Sauce are the kind of dish that feels both comforting and exciting. They’re creamy, cheesy, and full of flavor—a perfect meal for family, friends, or whenever you just need something satisfying. Once you make them, they may well become one of your go-to enchilada recipes. Give them a try, and enjoy every rich, melty bite.