When succulent shredded chicken meets a cloud of soft flour tortillas and a dreamy, tangy sauce, dinner becomes an event worth celebrating. These chicken enchiladas with sour cream white sauce deliver all the comforts of home cooking with a fun twist on classic Tex-Mex fare. Wrapped snugly in warm, pillowy tortillas, the chicken and Monterey Jack cheese meld together, creating a bite that’s rich, melty, and oh-so-satisfying. Every forkful offers a gentle kick from green chilies balanced by the cool creaminess of sour cream in the sauce. Savor the creamy goodness of chicken enchiladas with a luscious sour cream sauce that’s destined to become a staple in your weeknight rotation.
This recipe is perfect for cooks of all skill levels—from kitchen novices just getting familiar with roux techniques to seasoned pros looking for a cozy comfort food fix. With a prep time of just 20 minutes, a cooking time of 25 minutes, and only a five-minute rest before diving in, you can have dinner on the table in under an hour. At roughly 450 calories per serving, these enchiladas pack flavor without weighing you down. Whether you’re feeding a hungry family, hosting friends for game night, or simply craving a hearty, satisfying plate, this crowd-pleaser hits the mark every time. Lean into those warm, cheesy layers and let them transport you to a fiesta of flavor—no plane ticket required.
KEY INGREDIENTS IN CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE
Before you roll up your sleeves and dive in, let’s take a closer look at the star players that make these enchiladas shine. Each component contributes its own texture, color, and flavor, coming together in perfect harmony. From the tortilla base that holds everything together to the velvety sauce that ties each bite into a creamy masterpiece, knowing your ingredients helps you understand the magic behind every cheesy mouthful.
- Flour Tortillas
Soft and pliable, these tortillas serve as the cozy blanket that wraps around the flavorful filling. Their tender texture contrasts perfectly with the creamy sauce and melted cheese.
- Shredded Chicken
Lean, tender, and packed with protein, shredded chicken absorbs the sauce’s tang and the chilies’ mild heat. Using rotisserie chicken here is a genius shortcut to save time without sacrificing flavor.
- Monterey Jack Cheese
Mild and melty, this cheese ensures every enchilada is indulgently gooey. It browns beautifully under heat, creating those irresistible golden, bubbly peaks on top.
- Butter
The foundation of our sauce, butter melts into a velvety base that enriches the roux. It adds a subtle nuttiness and helps bind the flour for a smooth texture.
- All-Purpose Flour
When whisked with melted butter, flour forms a classic roux that thickens our sauce. It’s the secret to that luxurious, clingy consistency.
- Chicken Broth
Lightly seasoned and savory, chicken broth extends the sauce while deepening its flavor. It transforms the roux into a luscious simmering mixture.
- Sour Cream
Tangy and creamy, sour cream brightens the sauce with a cool finish. It brings balance, preventing the dish from feeling too heavy.
- Diced Green Chilies
Mildly spicy and slightly sweet, green chilies add a subtle kick and a touch of color. They infuse the sauce with Southwestern flair.
- Salt and Pepper
Simple seasoning that elevates all the ingredients, ensuring each bite is perfectly flavored.
- Fresh Cilantro or Green Onions
Optional garnishes that bring a pop of fresh herbaceousness, cutting through the richness with a vibrant note.
HOW TO MAKE CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE
Time to transform these quality ingredients into a mouthwatering casserole of comfort. Follow each step carefully—your kitchen will smell divine, and you’ll be rewarded with tender enchiladas bathed in creamy, zesty sauce.
1. Preheat the oven to 350°F (175°C). This ensures even baking and gives the cheese time to melt into golden perfection.
2. Grease a 9×13 inch baking dish with cooking spray or a light layer of butter. This prevents sticking and helps achieve lightly crisped edges.
3. Distribute the shredded chicken evenly onto each tortilla. Sprinkle a handful of Monterey Jack cheese on top of the chicken before you roll. Roll each tortilla tightly and position them seam-side down in the baking dish, creating a snug lineup.
4. In a medium saucepan over medium heat, melt the butter. Once foaming, add the flour to create a roux, stirring continuously for about 1 minute until it bubbles and turns slightly golden.
5. Gradually add the chicken broth to the roux, whisking constantly until the mixture is completely smooth. Continue whisking until it thickens and reaches a gentle simmer—this indicates your sauce is ready.
6. Remove the saucepan from the heat and let it sit for 3 minutes. Stir in the sour cream and diced green chilies until the sauce is luxuriously smooth. Be careful not to boil after adding the sour cream to prevent curdling.
7. Pour the sauce evenly over the enchiladas in the baking dish, making sure each roll is generously coated.
8. Top with the remaining Monterey Jack cheese, distributing it evenly for melty, golden coverage.
9. Bake in your preheated oven for 20 to 25 minutes, or until the sauce is bubbly and the cheese is lightly golden on top.
10. Let the dish cool slightly before serving. Garnish with freshly chopped cilantro or green onions for that fresh, herbaceous pop.
SERVING SUGGESTIONS FOR CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE
When it comes to serving these enchiladas, presentation and pairing can elevate your meal from cozy dinner to festive feast. Think about contrasting textures, bright colors, and complementary flavors that harmonize with the creamy sauce and tender chicken. Whether you’re planning a casual family supper or hosting a small gathering, these ideas will bring your plate to life and prompt exclamations of delight.
- Serve alongside a vibrant Spanish Rice for a classic combination. The tomato-infused grains soak up any extra sauce, and a squeeze of fresh lime over the rice adds brightness.
- Offer a crisp side salad of mixed greens, cherry tomatoes, and avocado, dressed with a cilantro-lime vinaigrette. The crisp veggies and zippy dressing cut through the richness of the enchiladas.
- Place a bowl of warm refried beans on the table, topped with a sprinkle of cotija cheese and a drizzle of olive oil. Their creamy texture pairs beautifully with the tangy sour cream sauce.
- Present a platter of fresh salsas and condiments, like pico de gallo, guacamole, and pickled jalapeños. Guests can customize each bite with added heat or creaminess, making the meal interactive and fun.
HOW TO STORE CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE
Keeping your enchiladas fresh ensures you can enjoy leftovers without compromising taste or texture. Proper storage methods help maintain that creamy sauce consistency and prevent the tortillas from getting soggy. Below are the best practices to lock in flavor and simplify reheating so you can relish each second helping just as much as the first.
- Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Press a sheet of plastic wrap directly onto the surface to minimize air exposure and retain moisture in the sauce.
- For longer storage, place cooled enchiladas in a freezer-safe dish and cover tightly with foil or freezer wrap. They can be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
- To reheat in the oven, cover the dish with foil and bake at 350°F (175°C) for 15–20 minutes, or until heated through and bubbly. Uncover in the last 5 minutes to refresh the cheese’s golden finish.
- For a quick microwave option, heat individual servings on medium power for 1–2 minutes, then check and stir midway. This helps the sauce heat evenly without drying out the edges.
CONCLUSION
From the first bite of tender chicken wrapped in soft flour tortillas to the last spoonful of creamy, tangy sauce, these chicken enchiladas with sour cream white sauce are a testament to the power of simple, well-crafted cooking. You’ve learned how to build a foolproof roux, whip up a luscious sauce studded with green chilies, and layer everything into a golden, bubbly casserole. Whether you’re gathering the family around the dinner table or hosting friends for casual entertaining, this recipe delivers consistent comfort and joy at every turn. Feel free to print this article and save it for later—your future self will thank you when you need a reliable, crave-worthy dinner idea.
Below you’ll also find a FAQ to address any lingering questions about ingredient swaps, reheating tips, and more. If you give this recipe a try, I’d love to hear how it turned out! Drop your comments, questions, or feedback—whether you added a twist of jalapeño heat, swapped in rotisserie chicken for speed, or discovered a favorite serving combo, your kitchen adventures brighten my day and help fellow home cooks succeed. Enjoy every cheesy, creamy bite!
Chicken Enchiladas with Sour Cream White Sauce
Description
Experience the comforting flavors of tender shredded chicken wrapped in soft tortillas, smothered in a creamy, zesty sauce and melted cheese. Perfect for any weeknight dinner!
Ingredients
Instructions
-
Preheat your oven to 350°F (175°C).
-
Grease a 9x13 inch baking dish with cooking spray or butter.
-
Distribute the shredded chicken evenly onto each of the tortillas. Add a sprinkle of Monterey Jack cheese on top of the chicken. Roll up each tortilla tightly and place them seam-side down in the greased baking dish.
-
In a medium saucepan over medium heat, melt the butter. Add flour to create a roux, stirring continuously for about 1 minute until it's bubbling.
-
Gradually add the chicken broth to the roux, whisking constantly until smooth. Keep stirring until the mixture thickens and comes to a gentle simmer.
-
Remove the saucepan from heat and let it cool for about 3 minutes. Stir in the sour cream and the diced green chilies until well combined. Do not boil the sauce after adding the sour cream to prevent curdling.
-
Pour the sauce over the enchiladas in the baking dish, spreading it evenly to cover all surfaces.
-
Top with the remaining shredded Monterey Jack cheese.
-
Bake in the preheated oven for 20 to 25 minutes, or until bubbly and golden on top.
-
Let it cool slightly before serving. Garnish with freshly chopped cilantro or green onions if desired.
Note
- Shredded rotisserie chicken makes this recipe quick and easy.
- For added flavor, consider adding a handful of chopped bell peppers or onions to the filling.
- The sauce can be made spicier by adding chopped jalapenos or a pinch of cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Serve with Spanish rice or a side salad for a complete meal.
