Chicken Enchiladas with Sour Cream White Sauce Recipe

If you’re craving something creamy, comforting, and packed with flavor, these Chicken Enchiladas with Sour Cream White Sauce are an absolute must-try. This dish takes the classic enchilada experience and twists it with a luscious, tangy white sauce loaded with green chiles, tender shredded chicken, and a melty Monterey Jack cheese blanket that will keep you coming back for more. It’s like a warm, cheesy hug that celebrates every bite with a perfect balance of spice and smoothness, making it a total crowd-pleaser for family dinners or casual get-togethers.

Ingredients You’ll Need

This recipe comes together with simple, straightforward ingredients that you might already have in your kitchen. Each one plays a key role in building layers of flavor and texture—from the tender chicken to the creamy sauce and the subtle kick of green chiles.

• 2 cups shredded cooked chicken: the hearty protein base that soaks up all the flavors.
• 8 flour tortillas: soft wraps that hold the filling and get perfectly tender when baked.
• 2 tablespoons butter: helps create the roux for a rich and velvety sauce.
• 2 tablespoons all-purpose flour: thickens the sauce to the perfect consistency.
• 1 1/2 cups chicken broth: adds savory depth to the white sauce.
• 1 cup sour cream: gives the sauce its signature creaminess and tang.
• 1 (4 oz) can diced green chiles: introduces a gentle heat and brightness to the mix.
• 2 cups shredded Monterey Jack cheese: melts beautifully, adding gooey richness.
• 1/2 cup diced tomatoes (optional topping): adds fresh brightness and a pop of color.
• 1/4 cup chopped fresh cilantro (optional topping): delivers a fragrant, herbal lift that complements the savory filling.

How to Make Chicken Enchiladas with Sour Cream White Sauce

Step 1: Preheat and Prepare Filling

Start by heating your oven to a toasty 375°F. In a mixing bowl, gently fold together the shredded chicken, half of the cheese, and half of the diced green chiles. This mixture gets wrapped inside the tortillas, so make sure every bite has a good balance of those savory, spicy, and cheesy notes.

Step 2: Craft the White Sauce

Next, melt the butter in a saucepan over medium heat. Whisk in the flour and cook it for 1 to 2 minutes to form a roux—this cooking step warms up that raw flour flavor and sets the stage for a smooth sauce. Pour in the chicken broth gradually while whisking constantly, bringing it to a gentle simmer until the sauce thickens just right.

Step 3: Add Sour Cream and Chiles

Once your sauce has thickened, remove it from the heat and stir in the sour cream along with the rest of the diced green chiles. This step is crucial because the sour cream transforms the sauce into a creamy, tangy concoction that perfectly complements the enchiladas without overpowering the other ingredients.

Step 4: Assemble the Enchiladas

Spoon a generous amount of the chicken mixture down the center of each flour tortilla, then roll them up tightly and place each seam-side down in a greased baking dish. That way, they don’t come undone while baking, keeping all those delicious flavors tucked inside.

Step 5: Pour Sauce and Add Cheese

Evenly ladle the creamy white sauce over the rolled tortillas until they’re generously covered. Then sprinkle the remaining shredded Monterey Jack cheese on top. This layer will melt into a golden, bubbly blanket that’s impossible to resist.

Step 6: Bake to Perfection

Bake the enchiladas uncovered for 20-25 minutes or until the sauce is bubbling and the cheese is beautifully golden. The baking melds everything together, heating the filling through while delivering that irresistible baked cheese crust.

Step 7: Garnish and Rest

Once out of the oven, sprinkle diced tomatoes and fresh cilantro over the top if you like, adding freshness and color. Let the enchiladas rest for about 5 minutes before serving so the sauce settles and each bite is perfectly creamy and satisfying.

How to Serve Chicken Enchiladas with Sour Cream White Sauce

Garnishes

Fresh diced tomatoes and bright chopped cilantro are fabulous garnishes that bring vibrancy and freshness to every serving. For a little extra kick, you could add sliced jalapeños or a drizzle of hot sauce—it’s all about personalizing each plate to your taste buds.

Side Dishes

Serve these enchiladas alongside a crisp green salad, Mexican-style rice, or refried beans to round out the meal perfectly. A side of guacamole or some pickled onions can elevate the experience with vibrant texture and flavor contrasts.

Creative Ways to Present

For a fun twist, try making individual portions in small ramekins or mini baking dishes—they bake just as well and make for delightful single servings, perfect for entertaining or meal prepping. You could also layer the sauce and filling in a casserole for a double-baked enchilada experience.

Make Ahead and Storage

Storing Leftovers

Let any leftover enchiladas cool completely before transferring them to an airtight container. They keep well in the refrigerator for up to 3 days, making them an excellent option for quick lunches or dinners.

Freezing

You can freeze the fully assembled enchiladas before baking by covering the dish tightly with foil and plastic wrap. They freeze well for up to 2 months. When ready, thaw overnight in the fridge for best results.

Reheating

To reheat, cover the enchiladas with foil and warm them in a 350°F oven until heated through—this helps keep everything moist and melty. Alternatively, use the microwave for a quicker option but watch that the sauce does not dry out.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas are a traditional choice for enchiladas and will work well with the sour cream white sauce; just warm them beforehand to keep them pliable for rolling.

Is it possible to make this dish vegetarian?

Yes, substitute the shredded chicken with sautéed mushrooms, black beans, or a mix of roasted vegetables to make a flavorful vegetarian version that still pairs beautifully with the creamy white sauce.

Can I make the sour cream white sauce ahead of time?

You sure can! Prepare the sauce up to 2 days in advance and keep it covered in the fridge. Give it a good whisk or stir upon reheating before pouring over the enchiladas for baking.

What type of cheese works best for this recipe?

Monterey Jack cheese melts wonderfully and balances the sauce’s tang, but you can also use mild cheddar, queso blanco, or a blend of cheeses depending on your preference.

How spicy is the sauce with the green chiles?

The green chiles add a gentle, mild heat with a fresh, tangy flavor. If you prefer it spicier, you can increase the amount or add diced jalapeños for an extra kick.

Final Thoughts

There’s something so cozy and satisfying about Chicken Enchiladas with Sour Cream White Sauce that just makes any mealtime feel special. Whether you’re cooking for your family or hosting friends, this recipe delivers creamy, cheesy comfort with every bite. Honestly, once you try it, it might just become one of your new favorite go-to dishes—so grab those ingredients and get ready to make some kitchen magic!

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