That first whiff of cumin and garlic sizzling together? Pure magic. These chicken enchiladas with sour cream white sauce bring all the cozy comfort of Tex-Mex nights right to your table. They’re having a moment because honestly, who can resist that creamy goodness?
This dish wraps tender shredded chicken in soft tortillas, then gets smothered in the dreamiest white sauce made with sour cream, cheese, and just enough spice. It’s like the enchiladas you’d get at that little family spot down the street, but easier to make at home. Full details in the blog!
I’ve been tweaking this recipe for months, playing with different herb combinations and testing various cheese ratios until I found the perfect balance. The secret is in how you layer those flavors – each bite should taste like a warm hug. I tested it on my pickiest friends. You’ll love the results.
PrintChicken Enchiladas with Sour Cream White Sauce: Delicious Recipe to Try
These Chicken Enchiladas with Sour Cream White Sauce deliver a creamy white sauce chicken enchiladas experience packed with flavor. Perfect for fans of chicken enchiladas sour cream sauce and easy sour cream chicken enchiladas recipes. Enjoy a comforting Tex-Mex meal any day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas 1x
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
- Diet: Standard
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
Instructions
- Heat the oven to 375°F 190°C.
- Mix shredded chicken with half of the cheese and half the diced green chiles in a bowl.
- Melt butter in a saucepan over medium heat and whisk in the flour, cooking for 1 to 2 minutes.
- Gradually add chicken broth while stirring, letting the sauce simmer until it thickens.
- Take the pan off the heat and blend in the sour cream and remaining green chiles until smooth.
- Spread the chicken mixture evenly onto each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
- Cover the enchiladas with the sour cream sauce and sprinkle the rest of the cheese on top.
- Bake uncovered for 20 to 25 minutes until the cheese is melted and bubbly.
- Garnish with diced tomatoes and cilantro if desired, then allow to rest for 5 minutes before serving.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 400 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
Why This Recipe Will Win Over Your Family
There’s something magical about how sour cream transforms into a velvety white sauce that coats every tender bite. Unlike traditional red enchilada sauces, this creamy version feels like a warm hug on your plate – comforting without being heavy, rich without overpowering the delicate chicken filling.
- Foolproof technique: The roux-based sauce comes together in minutes and never breaks or curdles.
- Make-ahead friendly: Assemble in the morning, bake when you’re ready for dinner.
- Crowd-pleaser: Even picky eaters gravitate toward that creamy, cheesy goodness.
The Monterey Jack cheese melts beautifully into the sauce, creating irresistible golden bubbles on top that everyone fights over. Trust me, this will become your new weeknight hero.
Ingredient Breakdown and Smart Swaps
Every ingredient here serves a purpose, and I’ve tested enough variations to share what really works. The flour and butter create a silky base, while the chicken broth adds depth without competing with the sour cream’s tanginess.
The diced green chiles bring just enough warmth – they’re mild enough for sensitive palates but add that authentic Tex-Mex flavor we’re craving. I love how they distribute throughout both the filling and the sauce, creating little pockets of flavor in every bite.
| Ingredient | Purpose | Best Substitute |
|---|---|---|
| Monterey Jack cheese | Creamy melt, mild flavor | White cheddar or Mexican cheese blend |
| Flour tortillas | Soft wrap, easy rolling | Corn tortillas (warm first) |
| Chicken broth | Sauce base, flavor depth | Vegetable broth or milk |
| Sour cream | Tangy creaminess | Greek yogurt (room temperature) |
Step-by-Step: Building Your Perfect Enchiladas
The secret to restaurant-quality chicken enchiladas with sour cream white sauce lies in the layering. Start by mixing your filling – the combination of shredded chicken, cheese, and green chiles creates the perfect flavor balance in every tortilla.
When making the sauce, patience is your friend. Whisking the flour into the melted butter and cooking it briefly eliminates any raw flour taste, while slowly adding the chicken broth prevents lumps. The magic happens when you remove it from heat before stirring in the sour cream – this prevents curdling and keeps everything silky smooth.
- Rolling tip: Don’t overfill the tortillas – about 1/4 cup of filling per tortilla rolls perfectly.
- Sauce distribution: Save about 1/3 of the sauce for the top to ensure even coverage.
- Cheese placement: Sprinkle the remaining cheese just before baking for that golden, bubbly finish.
Timing Guide for Stress-Free Dinner
This recipe flows beautifully when you know the rhythm. I like to prep everything in stages, making the final assembly feel effortless rather than chaotic.
| Task | Time Needed | Pro Tips |
|---|---|---|
| Make filling | 5 minutes | Use rotisserie chicken for speed |
| Prepare white sauce | 8-10 minutes | Keep heat at medium to prevent burning |
| Roll enchiladas | 5-7 minutes | Assembly line method works best |
| Bake time | 20-25 minutes | Look for golden bubbles around edges |
| Rest before serving | 5 minutes | Prevents sauce from running when cut |
Troubleshooting and Kitchen Wins
Even experienced cooks run into little hiccups with creamy sauces, so let’s troubleshoot the most common issues. If your sauce seems too thick, whisk in a bit more chicken broth while it’s still warm. Too thin? Let it simmer an extra minute before adding the sour cream.
- Lumpy sauce: Strain it through a fine mesh strainer – problem solved.
- Tortillas cracking: Warm them briefly in the microwave wrapped in damp paper towels.
- Sauce separating: This happens if the sour cream gets too hot – always remove from heat first.
The beauty of these easy sour cream chicken enchiladas is their forgiving nature. Even if something goes slightly wrong, they still taste incredible.
Serving and Storage Made Simple
These enchiladas taste even better the next day, making them perfect for meal prep or feeding a crowd. Let them cool completely before covering and refrigerating – they’ll keep beautifully for up to four days.
For serving, I love the contrast of cool, fresh toppings against the warm, creamy enchiladas. Those optional diced tomatoes and fresh cilantro aren’t just pretty – they add a bright pop that cuts through the richness perfectly.
| Storage Method | Duration | Reheating Tips |
|---|---|---|
| Refrigerator (covered) | 4 days | 350°F for 15-20 minutes, covered |
| Freezer (wrapped well) | 3 months | Thaw overnight, then reheat as above |
| Individual portions | 4 days refrigerated | Microwave 1-2 minutes, covered |
Expert Says
When preparing chicken enchiladas with sour cream white sauce, using a blend of cheeses not only enhances flavor but also balances the creaminess of the sauce. The combination of protein from chicken and calcium from cheese contributes to a satisfying and nutritious meal, making it a great choice for any occasion.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Long Road to My Chicken Enchiladas with Sour Cream White Sauce
After several attempts, I finally perfected this chicken enchiladas with sour cream white sauce recipe. I learned the hard way that too much spice can overpower, but each mistake brought me closer to that creamy, comforting balance that feels like home, drawing on cherished memories from family gatherings.
FAQs ( Chicken Enchiladas with Sour Cream White Sauce )
What type of chicken is best for enchiladas?
Cooked, shredded chicken works best for this recipe. You can use rotisserie chicken for convenience or boiled chicken breast for a healthier option. Just ensure it’s well-seasoned to elevate the flavor.
Can I make enchiladas ahead of time?
Yes, you can prepare the enchiladas in advance and keep them covered in the refrigerator for up to 24 hours. Just make sure to cover them with the sauce before baking to keep them moist.
What is a good side dish for enchiladas?
Popular sides include Mexican rice, refried beans, or a fresh salad. You can also serve them with guacamole or chips and salsa for a complete meal experience.
How can I make the sauce dairy-free?
You can substitute the sour cream with a dairy-free alternative like cashew cream or coconut yogurt. Use a non-dairy milk, such as almond or oat milk, to keep the sauce creamy.
Your New Family Favorite Awaits
These chicken enchiladas with sour cream white sauce come together in about 45 minutes, but the payoff lasts for days. You’ll love how that velvety sauce clings to every bite, creating those irresistible golden edges that bubble and beckon. The aroma alone will have everyone gravitating toward the kitchen, drawn by the perfect blend of melted cheese and warm spices.
Here’s my favorite twist: add a pinch of smoked paprika to the white sauce for subtle depth, or swap in pepper jack for extra heat. These enchiladas freeze beautifully for up to three months – just thaw overnight and reheat covered. Through extensive testing, I’ve learned that room-temperature sour cream never curdles, so let it sit out while you prep everything else.
I’d love to see your family gathered around these creamy enchiladas! Share your photos and tag us – did you add your own special touch? Maybe save this recipe for your next potluck or Sunday dinner; it’s the kind of dish that creates those lingering-around-the-table moments we all treasure. Happy cooking, and here’s to filling your home with warmth!
