Name: Chicken Enchiladas with Sour Cream White Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups shredded cooked chicken; 8 flour tortillas; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chiles; 2 cups shredded Monterey Jack cheese; 1/2 cup diced tomatoes (optional for topping); 1/4 cup chopped fresh cilantro (optional for topping)

When I first made Chicken Enchiladas with Sour Cream White Sauce, I had no idea they’d become such a beloved staple in my kitchen. There’s something incredibly comforting about the creamy, tangy sauce melting over soft tortillas, stuffed with tender chicken and just the right amount of spice. It’s one of those dishes that makes everyone around the table pause after the first bite, smile, and go back for seconds.

This recipe isn’t just about throwing together leftovers—though it’s perfect for using up rotisserie chicken. It’s about creating a balance of flavors that are rich but not too heavy, savory with a touch of brightness. Whether I’m hosting dinner or just craving a weeknight comfort meal, these enchiladas deliver every single time.

Why You’ll Love This Chicken Enchiladas with Sour Cream White Sauce

Ultra Creamy and Comforting: The white sauce is made with sour cream and a bit of cheese for melt-in-your-mouth texture.
Family-Friendly: No overpowering heat, just smooth, satisfying flavors that appeal to both kids and adults.
Easy to Prepare Ahead: These enchiladas can be assembled a day in advance and baked when you’re ready.
Great for Leftovers: They reheat beautifully and even taste better the next day.
Perfect Blend of Tex-Mex and Cozy Home Cooking: A twist on the traditional red enchiladas that feels both familiar and exciting.

What Kind of Tortillas Should I Use?

For this Chicken Enchiladas with Sour Cream White Sauce recipe, I’ve tested both flour and corn tortillas—and flour wins for texture and ease. They roll without tearing, absorb the sauce beautifully, and hold up well after baking. Corn tortillas offer a more traditional taste, but they tend to break or get soggy under the white sauce unless they’re fried first. So, unless you’re aiming for a more authentic touch and are willing to prep extra, I always recommend going with soft flour tortillas.

Options for Substitutions

Even though the recipe is designed for classic comfort, it’s flexible enough to suit what you’ve got on hand or your dietary needs:

Chicken: Swap in shredded turkey, ground beef, or even sautéed mushrooms and spinach for a vegetarian option.
Sour Cream: Greek yogurt works great and adds a slight tang while lightening things up a bit.
Cheese: Monterrey Jack is my go-to, but feel free to use mozzarella, pepper jack (for some heat), or a cheddar blend.
Tortillas: Gluten-free flour tortillas can easily replace regular flour ones without compromising taste or structure.
Sauce Base: Use canned cream of chicken soup if you’re in a rush—it won’t be quite as fresh but still delicious.

Ingredients for Chicken Enchiladas with Sour Cream White Sauce

Each ingredient in this recipe brings something important to the table—literally. Here’s why each one matters:

Shredded Cooked Chicken: The hearty, protein-packed base of the enchiladas. I often use rotisserie chicken for convenience and deep flavor.
Flour Tortillas: Soft and pliable, these wrap up the filling perfectly and soak up the white sauce without falling apart.
Butter: Used to start the roux for the sauce. It adds richness and depth.
All-Purpose Flour: Thickens the sauce to a creamy, luscious consistency.
Chicken Broth: Provides savory flavor to the white sauce without making it too heavy.
Sour Cream: The key to the sauce’s creamy tang—it smooths out the texture and adds just the right amount of brightness.
Green Chiles: Mildly spicy, they bring in a warm, zesty kick that cuts through the richness.
Monterey Jack Cheese: Melts beautifully into the sauce and over the enchiladas for that gooey, golden top layer.
Tomatoes (optional topping): Fresh, juicy, and colorful—they balance the creaminess with a little bite.
Chopped Fresh Cilantro (optional topping): Adds a pop of green and a herbal lift that makes the dish feel fresh and finished.

Chicken Enchiladas with Sour Cream White Sauce2

Step 1: Prepare the Chicken Filling

In a large mixing bowl, combine your shredded cooked chicken with a small amount of shredded cheese and a spoonful of chopped green chiles. You want a creamy, lightly seasoned mixture—not overly wet—to ensure the tortillas stay intact during baking.

Step 2: Make the White Sauce

Melt the butter in a saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it forms a golden roux. Slowly add the chicken broth, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer until thickened. Remove from heat and stir in the sour cream and the remaining green chiles. Mix until smooth and creamy.

Step 3: Assemble the Enchiladas

Spoon a few tablespoons of the chicken mixture into the center of each tortilla. Roll tightly and place seam-side down in a greased baking dish. Repeat until the dish is filled.

Step 4: Add the Sauce and Cheese

Pour the sour cream white sauce evenly over the rolled tortillas. Make sure every inch is covered to keep them from drying out. Sprinkle the remaining Monterey Jack cheese generously on top.

Step 5: Bake

Preheat your oven to 375°F (190°C). Bake the enchiladas uncovered for about 20–25 minutes, or until bubbly and lightly golden on top.

Step 6: Garnish and Serve

Once out of the oven, top with diced tomatoes and freshly chopped cilantro for a fresh contrast. Serve hot and enjoy every creamy, cheesy bite.

How Long to Cook Chicken Enchiladas with Sour Cream White Sauce

Once assembled and topped with the creamy sauce and cheese, the enchiladas need to bake at 375°F (190°C) for 20 to 25 minutes. You’re looking for a bubbling sauce around the edges and a lightly golden top from the melted cheese. If you’d like a bit of extra browning, you can switch the oven to broil for the final 2-3 minutes—just watch carefully to prevent burning.

If you’re baking straight from the fridge (after assembling in advance), add an extra 5–10 minutes to the baking time to ensure they’re heated through.

Tips for Perfect Chicken Enchiladas with Sour Cream White Sauce

Warm the Tortillas First: A few seconds in the microwave or a dry skillet softens the tortillas, making them easier to roll without cracking.
Don’t Overfill: Keep the filling portion moderate to avoid spillage and tearing.
Use Fresh Sour Cream: Old or low-quality sour cream can curdle when added to the warm sauce—choose full-fat for the creamiest results.
Layer the Sauce Generously: Make sure every tortilla is coated to lock in moisture and prevent any dry spots.
Let Them Rest: Once baked, allow the dish to sit for 5–10 minutes before serving. It helps the sauce thicken slightly and makes serving easier.
Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents that don’t melt as well—grating your own gives that gooey stretch you want.

Watch Out for These Mistakes While Cooking

Even though this dish is quite forgiving, a few common pitfalls can sneak in. Here’s what to avoid:

Curdled Sauce: Adding sour cream while the roux is too hot can cause it to split. Let the sauce cool slightly before mixing it in.
Soggy Tortillas: Overloading the tortillas with sauce or using thin ones without warming them can lead to a mushy texture.
Dry Enchiladas: Not covering them fully with sauce or skipping cheese on top can result in dry, less flavorful bites.
Uneven Baking: If the enchiladas are too tightly packed, the center may not cook through as evenly. Leave just a little space between them.
Burnt Top: Broiling without supervision can ruin the dish in seconds. Always stay nearby and keep an eye on the browning process.

What to Serve With Chicken Enchiladas with Sour Cream White Sauce?

Mexican Rice

A fluffy, tomato-kissed rice that complements the creaminess of the enchiladas and adds a subtle spice.

Refried Beans

Warm, velvety beans are a classic pairing that rounds out the Tex-Mex experience with comfort and substance.

Avocado or Guacamole

Fresh and buttery, avocado slices or a homemade guac bring in a cooling contrast and balance the richness.

Roasted Corn Salad

A tangy and sweet side made with grilled corn, lime, and cotija cheese—perfect for a pop of freshness.

Tortilla Chips and Salsa

Crunchy and satisfying, this duo adds texture and a little heat to your plate.

Simple Green Salad

A light, crisp salad with lime vinaigrette refreshes the palate between creamy bites.

Pickled Jalapeños

If you want to turn up the heat, these bring a vinegary kick that works beautifully with the creamy sauce.

Horchata or Agua Fresca

These traditional Mexican beverages are a fun, sweet way to round out the meal.

Storage Instructions

Chicken Enchiladas with Sour Cream White Sauce store wonderfully, making them a great make-ahead or leftover meal. Here’s how to keep them tasting fresh:

Refrigerator: Place leftovers in an airtight container or cover the baking dish tightly with foil. Store in the fridge for up to 4 days.
Freezer: To freeze, assemble the enchiladas but don’t bake them. Wrap tightly in foil and plastic wrap. They’ll keep well for up to 3 months. When ready to use, thaw overnight in the fridge and bake as directed, adding 10–15 minutes to the cook time.
Reheating: Reheat individual portions in the microwave in 60–90 second bursts. For larger portions, cover and warm in a 350°F (175°C) oven for 15–20 minutes or until heated through.

Estimated Nutrition

Here’s an approximate breakdown for one serving (1 enchilada) assuming a yield of 8 servings per batch. These values may vary depending on brands and specific ingredient amounts used:

Calories: 360
Protein: 23g
Fat: 21g
Saturated Fat: 11g
Carbohydrates: 22g
Fiber: 1g
Sugar: 2g
Sodium: 650mg
Calcium: 180mg

These enchiladas are rich and satisfying, offering a hearty balance of protein and fat with a moderate amount of carbs—perfect for a filling lunch or dinner.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can assemble the enchiladas a day in advance, cover tightly, and refrigerate. Add the sauce and cheese just before baking for best results.

Can I freeze the enchiladas after baking?

Absolutely. Once baked and cooled, portion them out or freeze the entire dish. Wrap securely and reheat in the oven or microwave as needed.

What can I use instead of sour cream?

Plain Greek yogurt is a great alternative. It offers a similar tang and texture with a bit more protein.

Can I add vegetables to the filling?

Definitely. Sautéed spinach, mushrooms, or bell peppers work well and blend nicely with the creamy sauce and chicken.

Is this dish spicy?

Not really. The green chiles add a mild warmth, but it’s far from spicy. You can always add jalapeños or pepper jack cheese if you want more heat.

How do I keep the tortillas from tearing?

Warm them slightly before rolling. This makes them more pliable and less likely to crack as you fill and fold.

Can I use corn tortillas instead of flour?

You can, but they’re more delicate. To prevent tearing, briefly fry or steam them before filling. The texture will be slightly different but still delicious.

What’s the best cheese for this recipe?

Monterey Jack melts beautifully and has a mild flavor that pairs perfectly with the sour cream sauce. Mozzarella or a Mexican blend are also good options.

Conclusion

Chicken Enchiladas with Sour Cream White Sauce are pure comfort on a plate—rich, creamy, and endlessly satisfying. Whether you’re making them for a weeknight family dinner or prepping a crowd-pleaser for a gathering, they’re easy to love and hard to mess up. With simple ingredients and loads of flavor, this dish turns ordinary chicken into something you’ll crave again and again. Try it once, and it might just become your go-to enchilada recipe.