When I first made Chicken Enchiladas with Sour Cream White Sauce, I had no idea they’d become such a staple in my kitchen. There’s something magical about tender chicken wrapped in soft tortillas, smothered with a creamy, tangy sauce, and baked until bubbly and golden. It’s comfort food at its finest—rich, cozy, and downright irresistible.
This isn’t just a “throw it together” recipe for leftovers (though a rotisserie chicken works perfectly). It’s about creating a beautiful balance—creamy yet light, flavorful without being heavy, and just the right touch of spice to keep every bite interesting. Whether you’re cooking for family, guests, or simply yourself on a cozy night in, these enchiladas always deliver.
Why You’ll Love This Recipe
- Ultra-creamy and comforting: The luscious sour cream sauce melts into the tortillas and chicken for the ultimate comfort bite.
- Family-friendly: Mild, smooth, and full of flavor—perfect for both kids and adults.
- Make-ahead friendly: Assemble in advance, then bake when ready.
- Perfect for leftovers: Tastes even better the next day!
- A fresh Tex-Mex twist: Creamy white sauce instead of red enchilada sauce gives this dish a unique, cozy flavor profile.
The Best Tortillas to Use
After testing both flour and corn tortillas, flour tortillas are the clear winner here. They roll easily without tearing, hold up beautifully in the creamy sauce, and bake into a perfectly soft texture.
If you prefer corn tortillas for a more traditional touch, lightly fry or steam them first to prevent cracking and sogginess.
Ingredient Substitutions
This recipe is flexible and forgiving—make it your own!
- Chicken: Use shredded rotisserie chicken, cooked turkey, or even sautéed vegetables for a vegetarian option.
- Sour Cream: Substitute with plain Greek yogurt for a lighter, tangier twist.
- Cheese: Monterey Jack melts best, but mozzarella, pepper jack, or a Mexican blend also work.
- Tortillas: Gluten-free flour tortillas are a great swap if needed.
- Quick Sauce Option: In a pinch, canned cream of chicken soup can stand in for the homemade sauce.
Ingredients
- 2 cups shredded cooked chicken
- 8 flour tortillas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 2 cups shredded Monterey Jack cheese, divided
- ½ cup diced tomatoes (optional topping)
- ¼ cup chopped fresh cilantro (optional topping)
Step-by-Step Instructions
Step 1: Prepare the Filling
In a large bowl, mix shredded chicken with ½ cup of cheese and half the diced green chiles. Stir gently until combined.
Step 2: Make the Sour Cream White Sauce
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to form a golden roux.
Gradually whisk in chicken broth and bring to a simmer until thickened.
Remove from heat, stir in sour cream and the remaining green chiles until smooth and creamy.
Step 3: Assemble the Enchiladas
Spoon the chicken mixture into each tortilla, roll up tightly, and place seam-side down in a greased baking dish.
Step 4: Add Sauce and Cheese
Pour the sour cream sauce evenly over the tortillas, ensuring every inch is covered. Sprinkle the remaining cheese generously over the top.
Step 5: Bake
Preheat oven to 375°F (190°C).
Bake uncovered for 20–25 minutes, until bubbly and lightly golden.
Step 6: Garnish and Serve
Top with diced tomatoes and fresh cilantro for a burst of color and freshness. Let rest for 5–10 minutes before serving.
Tips for the Best Enchiladas
- Warm the tortillas first – A few seconds in the microwave keeps them from cracking.
- Don’t overfill – A moderate filling helps the tortillas hold their shape.
- Let the sauce cool slightly – Prevents curdling when adding sour cream.
- Coat generously with sauce – Keeps the enchiladas moist and creamy.
- Use freshly grated cheese – It melts smoother and creamier than pre-shredded.
- Rest before serving – Helps the sauce set and makes serving easier.
What to Serve With Chicken Enchiladas
Pair these enchiladas with your favorite Tex-Mex sides for a complete meal:
- Mexican Rice – Fluffy and lightly spiced, perfect for soaking up extra sauce.
- Refried Beans – Creamy and hearty, a classic pairing.
- Guacamole or Avocado Slices – Adds freshness and a cooling contrast.
- Roasted Corn Salad – Sweet, tangy, and bright.
- Tortilla Chips & Salsa – For crunch and color.
- Pickled Jalapeños – A zesty topping for spice lovers.
Make-Ahead, Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze (before baking): Assemble, wrap tightly, and freeze for up to 3 months. Thaw overnight and bake as directed, adding 10–15 minutes.
- Reheat: Microwave individual portions for 1–2 minutes or reheat in the oven at 350°F for 15–20 minutes.
Nutrition (per enchilada, approx.)
- Calories: 360
- Protein: 23g
- Fat: 21g
- Carbohydrates: 22g
- Sodium: 650mg
- Calcium: 180mg
Frequently Asked Questions
Can I make them ahead of time?
Yes! Assemble the enchiladas a day in advance and refrigerate. Add sauce and cheese just before baking.
Can I use corn tortillas?
You can, but soften them first by lightly frying or steaming to prevent tearing.
Can I add veggies?
Absolutely—spinach, mushrooms, or bell peppers are delicious additions.
Is this dish spicy?
Not really. The green chiles are mild, but you can add jalapeños or pepper jack cheese for heat.
What’s the best cheese for melting?
Monterey Jack gives that perfect gooey texture and mild flavor.
Final Thoughts
Chicken Enchiladas with Sour Cream White Sauce are everything comfort food should be—creamy, flavorful, and satisfying without being heavy. Whether it’s a busy weeknight or a casual dinner with friends, this recipe brings everyone to the table. Each bite is warm, melty perfection that you’ll find yourself craving again and again.
Once you make them, don’t be surprised if they become your new go-to enchilada recipe—it’s comfort, Tex-Mex style, made simple.