If you’re looking to bring irresistible comfort food to your table, look no further than Chicken Enchiladas with Sour Cream White Sauce. These enchiladas are creamy, cheesy, and delightfully savory, making them perfect for everything from weeknight dinners to celebrations with friends. The tender chicken tucked into soft tortillas, all smothered in a luxuriously smooth white sauce, will completely win over any crowd. Trust me — this is one of those dishes that brings people back for seconds (and thirds!).
Ingredients You’ll Need
This recipe keeps things simple with a shortlist of everyday staples, but each ingredient is absolutely essential in building the flavor, texture, and golden color that make Chicken Enchiladas with Sour Cream White Sauce unforgettable.
- Cooked shredded chicken: Rotisserie chicken saves time and ensures deliciously moist filling.
- Shredded Monterey Jack cheese: Melts beautifully and brings in that creamy, stretchy magic.
- Shredded cheddar cheese: Adds a sharp, golden topper to your bubbly enchiladas.
- Cumin: A gentle sprinkle delivers subtle warmth and a hint of smokiness.
- Salt and pepper: Classic seasonings that tie all the flavors together.
- Small flour tortillas: Soft and pliable, they perfectly encase the savory filling.
- Butter: The base of your luscious white sauce, giving it richness and depth.
- All-purpose flour: Helps thicken up that dreamy, velvety sauce.
- Chicken broth: Adds mouth-watering flavor and keeps the sauce light but flavorful.
- Sour cream: Essential for that signature tangy-creamy sauce!
- Diced green chiles: Offer gentle heat and a wonderful pop of color throughout the sauce.
- Garlic powder: Gives your sauce just the right hint of garlicky depth.
How to Make Chicken Enchiladas with Sour Cream White Sauce
Step 1: Prep Your Dish and Ingredients
Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. This ensures nothing sticks and makes serving a breeze. Gather and measure all your ingredients before diving in so you’re set up for enchilada-making success!
Step 2: Mix the Chicken Filling
In a large bowl, combine the cooked shredded chicken, Monterey Jack cheese, cumin, and just a sprinkle of salt and pepper. This is where all that flavor begins to mingle, and the cheese starts clinging to the juicy chicken bits—yum!
Step 3: Fill and Roll the Tortillas
Divide the chicken mixture evenly among your flour tortillas. Scoop, roll, and tuck them seam-side down in the prepared baking dish, all snug in a single layer. You want them cozy but not overcrowded—this way, every enchilada holds onto its shape.
Step 4: Whip Up the Sour Cream White Sauce
Add butter to a saucepan over medium heat and let it melt into a golden puddle. Sprinkle in flour, whisking constantly for 1–2 minutes to eliminate raw flour taste. Slowly pour in the chicken broth, whisking all the while so your sauce gets smooth and starts to thicken (about 3–4 minutes of gentle simmering). Remove from heat, then stir in the sour cream, green chiles, and garlic powder until it’s creamy and flecked with chile goodness.
Step 5: Assemble and Bake
Pour the luscious white sauce right over the top of the enchiladas, making sure every bit gets generously coated. Scatter the shredded cheddar cheese over everything, then slide the dish into the oven. Bake uncovered for 25–30 minutes, until the top is bubbly, a little golden, and completely mouthwatering. Let them rest for 5 minutes before serving—if you can wait that long!
How to Serve Chicken Enchiladas with Sour Cream White Sauce
Garnishes
For a truly irresistible finish, top your Chicken Enchiladas with Sour Cream White Sauce with a sprinkle of chopped fresh cilantro, sliced green onions, or even a few thinly sliced jalapeños for heat. A wedge of lime on the side lets everyone add a zesty squeeze right before digging in.
Side Dishes
These enchiladas are delightfully creamy, so they pair perfectly with a fresh, zippy side. Try them with a crisp green salad, classic Mexican rice, or some refried beans. Even a bright corn salsa or guacamole makes a lovely companion on your dinner table.
Creative Ways to Present
Give your Chicken Enchiladas with Sour Cream White Sauce a festive twist by serving them in individual ramekins for a dinner party, or top with extra colorful vegetables for a vibrant look. For a family-style dinner, garnish with lots of fixings and let everyone customize their plate!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas with Sour Cream White Sauce keep well in the refrigerator. Store them tightly covered or in an airtight container for up to three days, so you can enjoy creamy, cheesy goodness even on your busiest nights.
Freezing
To freeze, assemble the enchiladas (hold the cheddar topping until baking), wrap the dish tightly in aluminum foil, and pop it in the freezer for up to two months. Thaw overnight in the fridge before heading for the oven—the sauce holds up surprisingly well!
Reheating
Reheat individual servings in the microwave or warm larger portions in a 350°F oven until hot and bubbly. A splash of chicken broth or a fresh dollop of sour cream can revive creamy sauce if it thickens while chilling.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas offer a slightly heartier, traditional texture. Just be gentle as you fill and roll, since they tend to be more delicate—warmer tortillas work best for easy rolling.
What kind of chicken works best?
Any cooked, shredded chicken will work here. Rotisserie chicken is a huge time-saver, but you can also use baked or poached chicken breasts, or even leftover grilled chicken if you have some on hand.
Is there a substitute for sour cream in the sauce?
Yes! Greek yogurt is a fantastic swap if you’re looking to lighten things up a bit, and it still gives you that signature tangy creaminess of a classic Chicken Enchiladas with Sour Cream White Sauce.
How do I make these gluten-free?
Simply use gluten-free flour to make the roux and swap in gluten-free tortillas. The rest of the ingredients are naturally gluten-free, so your enchiladas will be just as tasty.
Can I add other fillings?
Definitely. Feel free to add sautéed onions, black beans, corn, or even a handful of spinach for extra nutrition and color. This recipe is wonderfully flexible for whatever you have in the fridge!
Final Thoughts
There’s a reason Chicken Enchiladas with Sour Cream White Sauce is always a hit at my table—it’s pure comfort with every bite. I hope you’ll whip up a batch soon and discover just how creamy, tasty, and downright satisfying these enchiladas can be. Don’t be surprised if they become your new go-to family favorite!
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Chicken Enchiladas with Sour Cream White Sauce Recipe
- Total Time: 45 minutes
- Yield: 8 enchiladas 1x
- Diet: Non-Vegetarian
Description
Indulge in these delicious Chicken Enchiladas with a creamy Sour Cream White Sauce. Perfect for a comforting family dinner, these enchiladas are easy to make and bursting with flavor.
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 small flour tortillas
For the Sour Cream White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, mix the shredded chicken with Monterey Jack cheese, cumin, salt, and pepper. Divide the mixture among the tortillas, roll them up, and place in the baking dish.
- Make the white sauce: In a saucepan, melt butter, whisk in flour, then slowly add chicken broth. Simmer, then remove from heat and stir in sour cream, green chiles, and garlic powder.
- Assemble and bake: Pour the white sauce over the enchiladas, top with cheddar cheese, and bake for 25–30 minutes until golden.
- Rest and serve: Let the enchiladas rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quick prep.
- Substitute Greek yogurt for sour cream for a lighter version.
- Enhance the filling with sautéed onions or black beans for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 340
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 75 mg
