Chicken Enchiladas with Sour Cream White Sauce

There’s something comforting about a pan of Chicken Enchiladas with Sour Cream White Sauce. Warm, cheesy, creamy, and perfectly spiced, this dish is a family favorite that feels just as welcome on a busy weeknight as it does at a cozy weekend dinner. The creamy sour cream white sauce takes this enchilada recipe to another level—it’s smooth, flavorful, and just the right balance of tangy and savory.

Unlike red enchiladas that carry a bold punch, these white chicken enchiladas are milder but still packed with flavor. They’re perfect for anyone who loves Mexican-inspired food but wants something a little creamier and less spicy. The shredded chicken is wrapped in soft tortillas, topped with a homemade sour cream sauce, and finished with plenty of melted cheese. Every bite is a blend of tender chicken, melty cheese, and creamy sauce.

This recipe also comes together surprisingly fast. With simple ingredients you may already have in your kitchen—like sour cream, chicken, tortillas, and cheese—you can make a hearty dinner without spending hours in the kitchen. It’s also flexible: you can use leftover chicken, rotisserie chicken, or even swap in turkey for a tasty twist.

If you’ve been searching for the best chicken enchiladas with sour cream white sauce, this recipe will quickly become a regular on your dinner table.

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What Makes This Chicken Enchiladas with Sour Cream White Sauce Special?

• Ultra Creamy White Sauce: Unlike red enchiladas, this version has a luscious sour cream sauce that’s smooth, tangy, and rich without being heavy.

• Quick and Easy: With pre-cooked or rotisserie chicken, you can have dinner ready in under an hour.

• Kid-Friendly Flavor: Mild, creamy, and cheesy—perfect for picky eaters who don’t love spicy food.

• Perfect for Leftovers: Great for using up shredded chicken or even Thanksgiving turkey.

• Freezer-Friendly: Make a double batch, bake one tonight, and freeze the other for busy nights.

This dish is special because it brings together classic comfort food with a Mexican twist, all while being approachable for home cooks of any level.

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Ingredient Notes

Here’s a breakdown of the key ingredients for creamy chicken enchiladas with sour cream white sauce:

• Chicken: Shredded, cooked chicken works best. Rotisserie chicken is a huge time-saver. You can also use leftover grilled or roasted chicken.

• Tortillas: Soft flour tortillas (8-inch) hold up well under the sauce. Corn tortillas work too but may tear easily—warm them before rolling.

• Sour Cream: The star of the sauce. Use full-fat sour cream for the richest flavor. Greek yogurt can be used as a lighter substitute.

• Chicken Broth: Forms the base of the white sauce. Low-sodium broth is best to control salt levels.

• Butter & Flour: Together, they make a roux to thicken the sauce. Don’t skip this step—it gives the sauce body.

• Cheese: Monterey Jack melts beautifully, but you can also use mozzarella, pepper jack (for spice), or a Mexican cheese blend.

• Green Chilies: Canned diced green chilies add mild flavor without overwhelming heat. Jalapeños can be added for more spice.

• Onion & Garlic: Optional but recommended for depth of flavor.

• Seasonings: Cumin, chili powder, and paprika bring warmth to the dish. Adjust to your preference.

Special equipment: A 9×13 baking dish is ideal for holding 8 enchiladas in one pan.

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How To Make Chicken Enchiladas with Sour Cream White Sauce

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.

2. Prepare the filling. In a large bowl, combine shredded chicken, 1 cup shredded cheese, and half the green chilies. Add a pinch of cumin and chili powder for extra flavor. Mix well.

   Tip: If using leftover chicken, warm it slightly before mixing so it blends more easily.

3. Make the sauce. In a saucepan, melt 4 tablespoons butter over medium heat. Stir in 4 tablespoons flour and cook for 1 minute until lightly golden. Slowly whisk in 2 cups chicken broth, stirring constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.

4. Add the sour cream and green chilies. Turn off the heat, then stir in 1 cup sour cream and the remaining chilies. Taste and season with salt, pepper, and cumin. The sauce should be creamy and smooth.

5. Assemble the enchiladas. Fill each tortilla with 1/3 cup of the chicken mixture, roll tightly, and place seam-side down in the baking dish.

6. Top with sauce and cheese. Pour the sour cream sauce evenly over the enchiladas, making sure they’re fully covered. Sprinkle the remaining cheese on top.

7. Bake. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until the cheese is bubbly and slightly golden.

8. Serve hot. Garnish with fresh cilantro, green onions, or diced tomatoes. Serve with rice, beans, or a side salad.

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Storage Options

• Room Temperature: Don’t leave enchiladas out longer than 2 hours.

• Refrigeration: Store in an airtight container for up to 4 days.

• Freezing: Assemble enchiladas (without baking), cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking.

• Reheating: Reheat covered in the oven at 350°F for 20 minutes, or microwave individual portions until hot.

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Variations and Substitutions

• Spicy Kick: Add jalapeños or use pepper jack cheese for heat.

• Vegetarian Option: Swap chicken for sautéed mushrooms, spinach, or black beans.

• Turkey Enchiladas: Perfect use for leftover holiday turkey.

• Low-Carb: Use low-carb tortillas or wrap filling in zucchini slices.

• Seasonal Twist: Add roasted butternut squash or sweet potatoes in fall for a cozy variation.

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Frequently Asked Questions

1. Can I make these enchiladas ahead of time?
Yes! Assemble up to 24 hours in advance, cover, and refrigerate. Bake when ready.

2. My sauce curdled. What went wrong?
Make sure to add sour cream off the heat—too much heat can cause separation.

3. Can I use corn tortillas?
Yes, but warm them first so they don’t tear. A quick dip in hot oil or broth helps.

4. What’s the best cheese for enchiladas?
Monterey Jack is great for meltiness, but cheddar or a Mexican blend also work.

5. Can I freeze sour cream enchiladas?
Yes. Assemble before baking, wrap tightly, and freeze. Bake straight from frozen (covered) for about 45 minutes.

6. How do I make it lighter?
Use Greek yogurt instead of sour cream, light cheese, and whole wheat tortillas.

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Conclusion

These Chicken Enchiladas with Sour Cream White Sauce are creamy, cheesy, and absolutely satisfying. They’re easy enough for a weeknight but special enough for guests. The best part? They’re customizable, freezer-friendly, and guaranteed to please even picky eaters. Give them a try, and don’t forget to share your own twist—I’d love to hear how they turn out in your kitchen.

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