Chicken Enchiladas with Sour Cream White Sauce
There’s something incredibly comforting about a bubbling hot dish of chicken enchiladas fresh from the oven. When you combine tender shredded chicken, soft flour tortillas, and a rich creamy white sauce made with sour cream, you get a meal that transforms ordinary weeknight dinners into something truly special. This chicken enchiladas with sour cream white sauce recipe delivers all the flavors you crave without the complexity of traditional red sauce enchiladas.
Whether you’re cooking for your family on a busy Tuesday evening or preparing a dish to impress guests at your next gathering, these creamy white sauce chicken enchiladas hit all the right notes. The tangy sour cream sauce creates a luxurious coating that’s both indulgent and surprisingly easy to make. Unlike red enchilada sauce that requires multiple dried chilies and extensive prep time, this white sauce comes together in minutes with ingredients you likely already have in your refrigerator.
What Makes These Enchiladas Different
Traditional enchiladas typically feature a red sauce made from dried chilies, but this recipe takes a different approach. The sour cream white sauce offers a milder, creamier alternative that appeals to those who prefer less spicy dishes while still delivering authentic Mexican-inspired flavors. The sauce combines sour cream with chicken broth, creating a velvety consistency that coats each enchilada perfectly.
The beauty of this recipe lies in its versatility. You can easily adjust the spice level by adding jalapeños or green chilies, or keep it mild for younger palates. The white sauce also pairs beautifully with various proteins, so if you have leftover turkey, pork, or even want to make vegetarian enchiladas with beans, this sauce adapts wonderfully.
Why This Recipe Works Every Time
Success in the kitchen often comes down to technique and quality ingredients. These chicken enchiladas succeed because the recipe balances moisture and flavor at every step. The shredded chicken stays juicy because it’s mixed with some of the creamy sauce before rolling, preventing dry, disappointing enchiladas. The tortillas are warmed slightly before assembling, making them pliable and less likely to crack or tear.
The cheese selection matters too. Using a combination of monterey jack and cheddar creates the perfect melt and flavor profile. Monterey jack melts beautifully and stretches wonderfully, while sharp cheddar adds a punch of flavor that cuts through the richness of the sour cream sauce. This combination creates those gorgeous cheese pulls everyone loves to see when serving.
The Secret to Perfect White Sauce
Creating the perfect sour cream white sauce requires understanding the balance between thickness and pourability. Start with a simple roux made from butter and flour, cooking it just until it’s golden and fragrant. This step removes the raw flour taste and creates a base that thickens your sauce without lumps. Gradually whisking in chicken broth ensures smooth incorporation, and adding the sour cream at the end prevents it from breaking or becoming grainy.
Temperature control is crucial when working with sour cream. If your sauce gets too hot, the sour cream can separate and become unpleasant. Keep your heat at medium-low when adding the sour cream, and whisk constantly to maintain that silky smooth texture. The result should coat the back of a spoon but still be pourable enough to cascade over your enchiladas beautifully.
Ingredients
Cookie Batter
- 12 flour tortillas (8-inch size)
- 3 cups cooked chicken (shredded)
- 2 cups monterey jack cheese (shredded, divided)
- 1 cup sharp cheddar cheese (shredded, divided)
- 1 can (4 ounces) diced green chilies
- 1/4 cup fresh cilantro (chopped)
- 1/2 cup diced tomatoes (for garnish)
- Additional cilantro (for garnish)
White Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray, ensuring the bottom and sides are well coated to prevent sticking.
- In a large saucepan over medium heat, melt the butter until it’s fully liquefied and beginning to foam slightly. Sprinkle the flour over the melted butter and whisk constantly for 2-3 minutes until the mixture turns golden and develops a nutty aroma, creating your roux base.
- Gradually pour the chicken broth into the roux while whisking continuously to prevent lumps from forming. Continue whisking as the mixture thickens, which should take about 5 minutes. The sauce should coat the back of your spoon when ready.
- Reduce heat to low and stir in the sour cream, garlic powder, cumin, salt, and black pepper. Whisk gently until completely smooth and remove from heat immediately to prevent the sour cream from breaking. Set aside 1 cup of this white sauce for mixing with the chicken.
- In a large mixing bowl, combine the shredded chicken, diced green chilies, 1 cup of monterey jack cheese, 1/2 cup of cheddar cheese, chopped cilantro, and the reserved 1 cup of white sauce. Mix thoroughly until all ingredients are evenly distributed and the chicken is well coated.
- Warm the flour tortillas in the microwave for 30 seconds wrapped in a damp paper towel, or heat them individually in a dry skillet for 10 seconds per side. This makes them pliable and prevents cracking when rolling.
- Place about 1/3 cup of the chicken mixture down the center of each tortilla. Roll the tortilla tightly around the filling and place seam-side down in the prepared baking dish, arranging all enchiladas snugly in rows.
- Pour the remaining white sauce evenly over all the enchiladas, making sure each one is generously coated. Use a spatula to spread the sauce to the edges of the dish.
- Sprinkle the remaining monterey jack and cheddar cheese over the top, creating an even layer that will melt into a gorgeous golden crust.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted, bubbly, and beginning to turn golden brown in spots.
- Remove from oven and let rest for 5 minutes. Garnish generously with diced tomatoes and fresh chopped cilantro before serving hot.
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
- In a large saucepan over medium heat, melt butter. Add flour and whisk constantly for 2-3 minutes until golden to create a roux.
- Gradually pour chicken broth into the roux while whisking continuously. Continue whisking as the mixture thickens for about 5 minutes.
- Reduce heat to low and stir in sour cream, garlic powder, cumin, salt, and black pepper. Whisk until smooth and remove from heat. Set aside 1 cup of white sauce.
- In a mixing bowl, combine shredded chicken, green chilies, 1 cup monterey jack cheese, 1/2 cup cheddar cheese, chopped cilantro, and the reserved 1 cup of white sauce.
- Warm tortillas in microwave for 30 seconds wrapped in damp paper towel or heat in dry skillet for 10 seconds per side.
- Place 1/3 cup chicken mixture down center of each tortilla. Roll tightly and place seam-side down in prepared baking dish.
- Pour remaining white sauce evenly over all enchiladas. Sprinkle remaining monterey jack and cheddar cheese over the top.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake 10-15 minutes more until cheese is melted and golden.
- Let rest 5 minutes. Garnish with diced tomatoes and fresh cilantro before serving.
Notes
Making Ahead and Storage Tips
These enchiladas are perfect for meal prep and make-ahead dinners. You can assemble the entire dish up to 24 hours in advance, cover tightly with plastic wrap and refrigerate until ready to bake. When cooking from cold, add an extra 10 minutes to the covered baking time to ensure the center heats through completely.
Leftover enchiladas store beautifully in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave for 2-3 minutes, or reheat the entire dish covered with foil in a 350°F oven for 20 minutes. The white sauce may thicken slightly during storage, but it returns to its creamy consistency when reheated.
For longer storage, these enchiladas freeze exceptionally well. Assemble the dish completely but don’t bake it. Wrap tightly with plastic wrap, then aluminum foil, and freeze for up to three months. Thaw overnight in the refrigerator before baking according to the original instructions. You can also freeze already-baked enchiladas, though the texture of the tortillas may be slightly softer after freezing and reheating.
Customization Ideas to Make It Your Own
The versatility of this recipe means you can easily adapt it to your family’s preferences or dietary needs. For a lighter version, substitute Greek yogurt for half the sour cream in the white sauce. The tanginess increases slightly, but the creamy texture remains intact. You can also use low-fat cheese without sacrificing too much flavor.
If you want to add more vegetables, sautéed bell peppers, onions, corn, or black beans all work beautifully mixed into the chicken filling. Spinach is another excellent addition that adds nutrition and color without overwhelming the other flavors. For heat lovers, diced jalapeños, poblano peppers, or a dash of cayenne pepper in the white sauce kicks things up nicely.
Consider making these enchiladas with rotisserie chicken for the ultimate shortcut. The pre-seasoned, moist chicken saves significant time and adds extra flavor. You can also use leftover Thanksgiving turkey, making this recipe a fantastic way to use up holiday leftovers in a completely different and exciting way.
Serving Suggestions and Pairings
These creamy chicken enchiladas pair wonderfully with classic Mexican sides. Spanish rice or cilantro lime rice provides a perfect base that soaks up the extra white sauce. Refried beans or black beans add protein and fiber, creating a complete and satisfying meal. A simple side salad with lime vinaigrette offers freshness and crunch that contrasts beautifully with the rich, creamy enchiladas.
For toppings, set out small bowls of sliced jalapeños, extra sour cream, guacamole, salsa verde, and lime wedges so everyone can customize their plate. The acidity from lime juice brightens the rich sauce, while cool sour cream and creamy guacamole add extra indulgence. Don’t forget tortilla chips and salsa as an appetizer while the enchiladas bake.
Beverage-wise, these enchiladas pair beautifully with light Mexican beers, margaritas, or agua frescas. For non-alcoholic options, horchata, jamaica (hibiscus tea), or simple lime water complement the flavors perfectly. The key is choosing something that cuts through the richness and refreshes your palate between bites.
Perfect for Every Occasion
Whether you’re feeding hungry teenagers after soccer practice, hosting friends for casual weekend dinner, or bringing a dish to a potluck, these chicken enchiladas with sour cream white sauce always impress. The comfort food appeal crosses all ages and preferences, and the creamy mild sauce makes it accessible even to picky eaters who typically avoid spicy foods.
The recipe scales beautifully too. Double the ingredients and use two baking dishes to feed a crowd, or halve everything for a smaller household. The enchiladas look impressive enough for entertaining but remain approachable enough for regular weeknight rotation. Once you master this recipe, it becomes one of those reliable dishes you return to again and again.
Conclusion: Your New Favorite Comfort Food
Chicken enchiladas with sour cream white sauce deserve a permanent spot in your recipe collection. The combination of tender chicken, creamy sauce, and melted cheese wrapped in soft tortillas creates comfort food magic that satisfies every time. The recipe’s flexibility means it adapts to your schedule, dietary preferences, and spice tolerance while consistently delivering delicious results.
The beauty of this dish extends beyond its incredible taste. It brings people together around the table, creates wonderful leftovers for busy days ahead, and fills your kitchen with mouthwatering aromas that make everyone excited for dinner. Whether you’re new to making enchiladas or a seasoned pro looking for a new twist, this white sauce version offers something special that keeps you coming back for more.
So grab your baking dish, warm up those tortillas, and get ready to create a meal that transforms ordinary ingredients into extraordinary comfort food. Your family will be requesting these creamy, cheesy, utterly delicious enchiladas on repeat, and you’ll be happy to oblige because they’re just that good and that easy to make. Happy cooking!
