If there’s one recipe that’s always a crowd-pleaser at my house, it’s Chicken Enchiladas with Sour Cream White Sauce. Creamy, savory, and perfectly cheesy, these enchiladas wrap up everything I love about comfort food and Mexican-inspired dinners in a single baking dish. The tangy sour cream sauce mellowed with green chiles makes every bite luscious and satisfying, while juicy chicken and Monterey Jack cheese guarantee plenty of flavor in each roll. Whether it’s a family dinner, potluck, or just a weeknight when you want something extra-special, this recipe hits the spot in the most delicious way!
Ingredients You’ll Need
This recipe for Chicken Enchiladas with Sour Cream White Sauce is made from straightforward pantry staples, but each item plays an important role in building layers of flavor, texture, and mouthwatering color. There’s no overthinking it—just a handful of essentials, all working together for that irresistible, creamy perfection!
- Cooked shredded chicken: Use rotisserie chicken or leftover roasted chicken for tender, flavorful meat and speedy prep.
- Monterey Jack cheese: Super-melty and mild, this cheese creates that ultimate gooey, creamy filling and topping.
- Flour tortillas: Soft and pliable, they soak up the sauce and stay tender throughout baking.
- Butter: Forms the base of the roux for your white sauce, adding richness and depth.
- All-purpose flour: Thickens the sauce so it hugs every enchilada.
- Chicken broth: Brings savory flavor and moisture to the creamy sauce.
- Sour cream: The star of the show, it gives the sauce luxurious tang and silkiness.
- Diced green chiles: Add gentle heat and authentic Southwestern pizzazz without overpowering the sauce.
- Garlic powder: A quick way to infuse extra savoriness to the cream sauce.
- Onion powder: Rounds out the flavors in every bite with sweet oniony notes.
- Salt: Just enough to enhance every flavor in this dish.
- Black pepper: Gives the sauce a subtle kick and depth.
- Additional Monterey Jack cheese for topping: Creates that golden, bubbly crown everyone loves.
- Chopped fresh cilantro (optional): A fresh, herby garnish that adds beautiful color and a burst of green flavor.
How to Make Chicken Enchiladas with Sour Cream White Sauce
Step 1: Prep Your Baking Dish and Filling
Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish—this keeps everything from sticking and makes serving a breeze. In a mixing bowl, combine the cooked shredded chicken with 1 cup of shredded Monterey Jack cheese. This straightforward filling is cheesy, moist, and full of savory flavor right from the start!
Step 2: Fill and Roll the Tortillas
Divide the chicken and cheese mixture evenly among your 8 flour tortillas. Tuck the ends slightly if you want, then roll each tortilla up and place them seam-side down in your prepped baking dish. Lining them up closely ensures they stay nice and moist as they bake in the delicious sauce.
Step 3: Make the Sour Cream White Sauce
In a medium saucepan, melt the butter over medium heat, then whisk in the flour and cook for about a minute to form a golden roux. Gradually add the chicken broth while whisking constantly, bringing the mixture to a gentle simmer. After 3 to 5 minutes, your sauce should be thick and silky—remove from heat and stir in the sour cream, diced green chiles, garlic powder, onion powder, salt, and black pepper. The result: a creamy, tangy white sauce with just enough warmth and spice!
Step 4: Assemble and Top
Pour the hot sour cream sauce evenly over your rolled enchiladas, making sure every nook and cranny gets coated. Sprinkle the remaining cup of shredded Monterey Jack cheese over the top for glorious meltiness and a golden finish once baked.
Step 5: Bake to Bubbly Perfection
Slide the dish into your preheated oven and bake uncovered for 20 to 25 minutes until everything is hot and bubbling. If you crave an extra golden, bubbly cheese top, pop the pan under the broiler for an added 2 to 3 minutes—just keep an eye on it so it doesn’t get too brown. Once done, garnish with fresh cilantro if desired, and get ready to dig in while it’s perfectly warm!
How to Serve Chicken Enchiladas with Sour Cream White Sauce
Garnishes
Add a sprinkle of chopped fresh cilantro or sliced green onions as a gorgeous, vibrant touch right before serving. For extra flavor, a dollop of more sour cream or a few thin slices of jalapeño can really make the Chicken Enchiladas with Sour Cream White Sauce stand out, both visually and on your taste buds.
Side Dishes
Pair these creamy enchiladas with classic Spanish rice, Mexican rice, or cilantro-lime rice. A simple green salad with a tangy vinaigrette is fantastic for cutting through the richness, and refried beans or black beans make for a hearty, satisfying meal.
Creative Ways to Present
Serve your Chicken Enchiladas with Sour Cream White Sauce individually on colorful plates for a fiesta feel, or arrange them family-style in the baking dish and let everyone scoop their own. For a fun party twist, slice the enchiladas into bite-sized portions and serve as appetizers with toothpicks and extra sauce for dipping.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep wonderfully! Store your Chicken Enchiladas with Sour Cream White Sauce in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, sometimes making the second-day enchiladas even better.
Freezing
These enchiladas are freezer-friendly. Let them cool completely, then wrap the baking pan tightly with plastic wrap and foil, or transfer individual portions to airtight containers. Freeze for up to 2 months for easy, make-ahead dinners.
Reheating
To reheat, bake leftovers covered at 350°F (175°C) until heated through (typically 20–25 minutes if baking from frozen, or about 10–15 minutes from the fridge). Alternatively, microwave individual portions until hot, adding a splash of broth if needed to keep them extra creamy.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely, you can swap in corn tortillas if you prefer their sturdier texture and classic corn flavor. Warm them first to prevent cracking and note that the texture will be slightly different but still delicious.
What’s the best way to shred chicken quickly?
Place warm, cooked chicken breasts in a bowl and shred using two forks, or use a hand mixer for ultra-fast, even shredding. Rotisserie chicken or leftover roasted chicken both work perfectly here.
Can I make Chicken Enchiladas with Sour Cream White Sauce ahead of time?
Yes! Assemble the enchiladas and sauce, cover, and refrigerate up to a day in advance. Simply bake as directed when ready to serve for fresh, bubbly results.
How can I make these enchiladas spicier?
If your crew likes some heat, add chopped jalapeños to the filling, use hot green chiles, or sprinkle a pinch of cayenne pepper into the sauce. Serve with hot sauce for those who want an extra kick!
What can I substitute for Monterey Jack cheese?
If Monterey Jack isn’t available, try using pepper jack for spiciness or a mix of mozzarella and mild cheddar for similar melt and flavor. Both taste fantastic in Chicken Enchiladas with Sour Cream White Sauce!
Final Thoughts
If you’re craving creamy comfort with a pop of tangy flavor and melty cheese, you’ll absolutely adore Chicken Enchiladas with Sour Cream White Sauce. It’s a true favorite with family and friends, and once you take your first bite, I have a feeling it’ll become a regular request in your kitchen too—don’t wait to try it!
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Chicken Enchiladas with Sour Cream White Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
Delight your taste buds with these creamy and flavorful Chicken Enchiladas with Sour Cream White Sauce. These enchiladas are filled with tender shredded chicken, gooey Monterey Jack cheese, and a luscious white sauce that will have you coming back for seconds.
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 8 flour tortillas (8-inch)
For the White Sauce:
- 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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup additional shredded Monterey Jack cheese for topping
- chopped fresh cilantro for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the filling: Combine the shredded chicken and 1 cup of cheese in a bowl. Divide the chicken mixture among the tortillas, roll them up, and place them seam-side down in the baking dish.
- Make the white sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and cook until thickened. Remove from heat, then stir in sour cream, green chiles, garlic powder, onion powder, salt, and pepper.
- Assemble and bake: Pour the sauce over the enchiladas, top with remaining cheese, and bake for 20–25 minutes until bubbly. Optionally, broil for a golden top. Garnish with cilantro before serving.
Notes
- Rotisserie chicken works well for convenience.
- For a spicier kick, use hot green chiles or add cayenne to the sauce.
- Pair with Spanish rice or a green salad for a complete meal.
Nutrition
- Serving Size: 1 enchilada
- Calories: 340
- Sugar: 2 g
- Sodium: 490 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg
