Name: CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken (rotisserie chicken works great); 8 small flour tortillas (6-inch size); 2 cups shredded Monterey Jack cheese (divided); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chilies; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Jump to Recipe

If you’re craving serious comfort food that brings big flavor but keeps things easy in the kitchen, you’ve found your next must-make recipe: CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE. Creamy, cheesy, and full of tender chicken wrapped in soft tortillas, this dish is one of those family favorites that always vanishes first at potlucks — and for good reason! The luscious sour cream sauce is smooth with a hint of green chilies, perfectly mingling with seasoned chicken and melty Monterey Jack. Let’s dive in: your dinner table is about to become everyone’s favorite spot.

CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE Recipe - Recipe Image

Ingredients You’ll Need

The beauty of CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE is that you don’t need a long, complicated shopping list. Every ingredient here truly matters — from the rich cheese to those zesty green chilies, each one plays a role in the flavor, the irresistible texture, or the gorgeous look. Here’s what you’ll need to gather:

Cooked, shredded chicken: Rotisserie chicken is a total lifesaver for speedy prep and juicy flavor.
Small flour tortillas: Their soft texture allows for easy rolling and a pillowy bite.
Shredded Monterey Jack cheese: This cheese melts beautifully, making every bite gooey and mild.
Butter: The secret to a rich and silky roux for your sauce.
All-purpose flour: Just the right thickener to keep the sauce creamy without being heavy.
Chicken broth: Boosts the savory undertones of the sauce and keeps it light.
Sour cream: The star for extra creaminess and tang, creating the classic white sauce.
Diced green chilies: Don’t skip these — they add just the right amount of gentle heat and brightness.
Garlic powder: Brings subtle warmth and depth to the filling.
Onion powder: Adds roundness and a hint of sweetness.
Cumin: The essential spice for earthy, savory depth in each bite.
Salt: Makes all the other flavors pop.
Black pepper: Rounds out the savoriness with a mild kick.
Fresh cilantro (optional): A sprinkle on top wakes everything up with color and freshness.

How to Make CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE

Step 1: Combine Chicken and Cheese

Start by tossing your shredded chicken with half of the Monterey Jack cheese in a mixing bowl. This melding of flavors makes your filling extra melty and creates that wonderful cheese-chicken bite. You’ll want to make sure the cheese is mixed uniformly throughout the chicken for consistent flavor in every enchilada.

Step 2: Season the Filling

Sprinkle in the garlic powder, onion powder, cumin, salt, and black pepper. Stir everything together so that each strand of chicken gets wonderfully coated. This combination gives CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE its signature warmth and savory depth.

Step 3: Fill and Roll the Tortillas

Lay a single tortilla flat and scoop a generous spoonful of the chicken filling into the center. Roll it up snug but not too tight, then tuck it seam-side down in a greased 9×13-inch baking dish. Repeat with the rest until your pan is lined with neat little bundles of flavor.

Step 4: Make the Creamy White Sauce

Melt your butter in a saucepan over medium heat, then whisk in the flour to create a smooth roux. Slowly pour in the chicken broth while whisking to avoid lumps — keep stirring until the mixture thickens slightly. Remove from heat and gently stir in the sour cream and diced green chilies until your sauce is silky and flecked with bits of peppery color. Take a taste and adjust seasoning if you like!

Step 5: Assemble and Bake

Pour the warm sour cream sauce all over your enchiladas, making sure every roll is generously coated — don’t forget the corners! Sprinkle on the rest of the Monterey Jack cheese, then slide the pan into a 350°F oven. Bake uncovered until the top is molten and bubbly, usually about 20-25 minutes. The unmistakable smell of CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE will have everyone circling the kitchen in anticipation.

Step 6: Garnish and Serve

As soon as your enchiladas emerge golden and gooey, shower them with fresh chopped cilantro. This bright green touch not only adds lovely contrast but also a pop of herbal freshness.

How to Serve CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE

Garnishes

Nothing brings a tray of CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE to life like a scattering of cool, fresh toppings. Try a combo of chopped cilantro, diced scallions, or even a sprinkle of crisp shredded lettuce and chopped tomatoes for color and crunch. If you love heat, go for a few thinly sliced jalapeños or a dash of your favorite hot sauce.

Side Dishes

This dish is hearty on its own but absolutely shines with the right sides. Fluffy cilantro-lime rice, classic Mexican-style beans, or a refreshing corn and avocado salad all make wonderful companions. Don’t forget a drizzle of lime or some warm, lightly charred corn tortillas for a cozy touch.

Creative Ways to Present

If you’re entertaining, try serving individual enchiladas on vibrant plates, drizzled with extra sour cream sauce and topped with a colorful medley of toppings. For a twist, you can bake the enchiladas in individual ramekins for personalized portions — or even transform the recipe into a layered casserole for a rustic family-style presentation.

Make Ahead and Storage

Storing Leftovers

Leftover CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE store like a dream. Simply transfer cooled portions into an airtight container and refrigerate. They’ll stay delicious for up to three days without losing their creamy texture or flavor.

Freezing

Yes, you can freeze this dish! Assemble the enchiladas and sauce as directed, but skip the baking step. Cover tightly with foil and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge, then bake according to the recipe until hot and bubbly.

Reheating

To reheat, just pop individual portions in the microwave until warmed through, or heat larger batches in a covered baking dish in a 350°F oven. Add a splash of chicken broth if needed to keep everything luscious and moist.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! The recipe works beautifully with corn tortillas if you prefer a bit more texture and a subtle corn flavor. Just make sure to warm them before rolling so they don’t crack.

Is there a way to make this dish spicier?

If you love a kick, try adding chopped pickled jalapeños to the chicken filling or use hot green chilies in the sauce. A sprinkle of pepper jack cheese on top is also a great idea.

Can I make CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE ahead of time?

Yes! Assemble everything up to a day in advance and keep covered in the fridge. Bake just before serving so your enchiladas are piping hot and fresh.

What’s the best way to shred chicken quickly?

Let your stand mixer do the work! Just place warm cooked chicken breasts in the bowl, use the paddle attachment, and mix on low for a quick, even shred in less than a minute.

Can I substitute Greek yogurt for the sour cream?

You can swap in plain Greek yogurt for a similar tang and creaminess, especially if you’re looking for a lighter version of CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE.

Final Thoughts

There’s something truly magical about sitting down to a bubbling casserole of CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE — it feels like a warm hug on your plate. This is one of those easy, crowd-pleasing recipes that you’ll reach for whenever you need a bit of weeknight coziness or want to treat your favorite people. Give it a try, and let the comforting flavors turn any meal into a celebration!

CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE Recipe

★★★★★

4.9 from 22 reviews

Author: lilan
Total Time: 45 minutes
Yield: 4–6 servings 1x
Diet: Gluten Free

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Description

These Chicken Enchiladas with Sour Cream White Sauce are a delicious and comforting meal that the whole family will love. Tender shredded chicken and gooey cheese are wrapped in soft flour tortillas, then smothered in a creamy sour cream sauce and baked to perfection.

Instructions

Prepare the Filling: Combine Chicken and Cheese: In a large mixing bowl, combine shredded chicken and 1 cup of shredded Monterey Jack cheese. Set aside.
Season the Filling: Add garlic powder, onion powder, cumin, salt, and pepper to the chicken mixture. Stir to distribute the seasonings evenly.
Assemble the Enchiladas: Fill the Tortillas: Lay a tortilla flat and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat the Process: Continue filling and rolling each tortilla until all are arranged in the dish.
Prepare the Sour Cream Sauce: Make the Roux: Melt butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for about 1 minute until it forms a paste. Add Chicken Broth: Gradually whisk in the chicken broth, stirring continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens. Incorporate Sour Cream and Chilies: Remove the pan from heat and stir in the sour cream and diced green chilies until smooth. Taste and adjust seasoning, if needed.
Assemble and Bake: Pour the Sauce: Pour the prepared sour cream sauce evenly over the enchiladas. Add Cheese Topping: Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top. Bake the Enchiladas: Preheat the oven to 350°F (175°C) and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Sprinkle with fresh cilantro before serving for added flavor and presentation.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican