If you’re craving a comforting, flavorful meal that feels like a warm hug on a plate, my Chicken Enchiladas with Sour Cream White Sauce Recipe is about to become your new favorite. This dish combines tender shredded chicken wrapped in soft tortillas, all smothered in a rich, creamy white sauce that’s perfectly tangy and cheesy. It’s surprisingly easy to make but delivers layers of deliciousness with every bite. Whether you’re serving family or friends, these enchiladas bring together the perfect balance of creamy goodness, gentle heat from green chilies, and melty Monterey Jack cheese that makes dinner feel extra special.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in creating those irresistible Chicken Enchiladas with Sour Cream White Sauce Recipe flavors. From the tender chicken to the luscious sauce, these components are simple yet essential for the perfect balance of creaminess, zest, and gooey cheese pull.
- 8-10 small flour tortillas: Soft and pliable, these are the perfect vessel for rolling your delicious filling.
- 3 cups cooked, shredded chicken: Rotisserie chicken is a great shortcut that adds juicy, flavorful protein.
- 3 cups shredded Monterey Jack cheese, divided: This cheese melts beautifully and adds a mild, creamy touch throughout.
- 3 tablespoons unsalted butter: Essential for making the roux that starts the white sauce.
- 3 tablespoons all-purpose flour: Works with butter to thicken the white sauce to silky perfection.
- 2 cups chicken broth: Adds a savory base and keeps the sauce light yet flavorful.
- 1 cup sour cream: This gives the sauce its signature tangy creaminess that sets this recipe apart.
- 1 (4-ounce) can diced green chilies: Adds a mild kick and a vibrant pop of flavor without overwhelming the dish.
- Salt and freshly ground black pepper, to taste: Simple seasonings elevate every ingredient’s natural richness.
- Chopped fresh cilantro or sliced green onions, for garnish (optional): Adds a fresh, bright contrast that makes every bite more exciting.
How to Make Chicken Enchiladas with Sour Cream White Sauce Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C), which ensures it’s perfectly hot when you’re ready to bake. Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking and make cleanup easier later on.
Step 2: Combine Chicken and Cheese Filling
In a large bowl, mix the shredded chicken together with 1 cup of shredded Monterey Jack cheese. This blend offers a creamy, cheesy texture that binds the filling and keeps every bite moist and satisfying.
Step 3: Roll Up the Enchiladas
Generously scoop the chicken and cheese mixture onto each tortilla. Roll them up tightly and place each seam-side down into your prepared dish. This keeps them neatly packed as they bake, so each enchilada stays whole and juicy.
Step 4: Make the Sour Cream White Sauce
In a medium saucepan over medium heat, melt the butter. Stir in the flour, creating a roux, and cook it for one minute to get rid of any raw flour taste. Slowly whisk in the chicken broth, stirring constantly until the sauce thickens to a smooth, velvety consistency. Remove from heat, then stir in the sour cream and diced green chilies. Season with salt and freshly ground black pepper to taste. This sauce is the star—creamy with just a hint of tang and spice.
Step 5: Assemble and Bake
Pour the luscious white sauce evenly over the rolled-up enchiladas in your baking dish. Sprinkle the remaining 2 cups of Monterey Jack cheese over the top to create a bubbly, golden crust as it bakes. Place the dish in your oven and bake for 20-25 minutes until the cheese is melted and bubbly. For that irresistible golden finish, broil the enchiladas for 2-3 minutes, keeping a close eye so they don’t burn.
Step 6: Garnish and Serve
Once out of the oven, add a sprinkle of chopped fresh cilantro or sliced green onions if you like that fresh, herby contrast. Serve the enchiladas hot for the ultimate creamy, cheesy experience.
How to Serve Chicken Enchiladas with Sour Cream White Sauce Recipe
Garnishes
A sprinkle of fresh cilantro or green onions adds such a lovely touch of color and an herbaceous pop that complements the creamy sauce beautifully. You might also try a dollop of extra sour cream or a squeeze of fresh lime for a nice zing.
Side Dishes
These enchiladas pair wonderfully with simple sides like Mexican-style rice, charro beans, or a crisp green salad. The freshness and crunch balance the richness of the sour cream white sauce, rounding out your meal perfectly.
Creative Ways to Present
For a festive touch at your next dinner, serve these enchiladas in individual baking dishes or stack them on a decorative platter topped with colorful garnishes. Adding sliced avocado or a few pickled jalapeños on the side can really elevate the presentation and flavor profile.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Make sure they’re completely cooled before covering to avoid sogginess and maintain the best texture.
Freezing
This Chicken Enchiladas with Sour Cream White Sauce Recipe also freezes beautifully. Assemble and bake the enchiladas, let them cool completely, then freeze in a tightly sealed container. Reheat from frozen or thaw overnight in the fridge for an easy, ready-to-go meal later.
Reheating
For best results, reheat leftovers covered in the oven at 350°F until warmed through and bubbly again. You can also use a microwave for convenience, but oven reheating keeps that melted cheese texture perfect.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas work nicely and add a bit more texture and authentic flavor. Just warm them slightly before rolling to avoid cracking.
Is rotisserie chicken necessary for this recipe?
Not necessarily, but it’s a great time-saver and adds delicious, seasoned chicken. You can use any cooked chicken you prefer, including leftovers or homemade roast chicken.
Can I make the sour cream white sauce ahead of time?
Yes, you can prepare the sauce up to 24 hours in advance and keep it refrigerated. Rewarm gently on the stove before pouring over your enchiladas.
How spicy are the enchiladas with green chilies?
The diced green chilies add just a mild heat and a touch of smokiness, so it’s perfect even if you’re sensitive to spice. You can adjust the amount or omit them if you prefer no spice at all.
What can I substitute for Monterey Jack cheese?
Cheeses like mozzarella, mild cheddar, or a Mexican cheese blend can all work well if Monterey Jack isn’t available. The key is choosing a cheese that melts smoothly and complements the creamy sauce.
Final Thoughts
I truly hope you give this Chicken Enchiladas with Sour Cream White Sauce Recipe a try because it’s one of those dishes that feels like a little celebration every time you eat it. Creamy, cheesy, and bursting with flavor, it’s perfect for cozy weeknights or special gatherings alike. You’ll love how easy it comes together without skimping on comfort or taste. Happy cooking and even happier eating!
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Chicken Enchiladas with Sour Cream White Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
Delicious Chicken Enchiladas with a creamy sour cream white sauce, filled with shredded chicken and Monterey Jack cheese. Baked to perfection with a cheesy golden top, this comforting Mexican-inspired dish is perfect for a family dinner.
Ingredients
Enchiladas
- 8–10 small flour tortillas
- 3 cups cooked, shredded chicken (rotisserie chicken works well)
- 3 cups shredded Monterey Jack cheese, divided
Sour Cream White Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
- Salt and freshly ground black pepper, to taste
Garnish
- Chopped fresh cilantro or sliced green onions (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Mix chicken and cheese: In a bowl, combine the shredded chicken with 1 cup of shredded Monterey Jack cheese, mixing well to evenly incorporate the cheese into the chicken.
- Assemble enchiladas: Spoon a generous amount of the chicken and cheese mixture onto each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish, arranging them snugly side by side.
- Make the white sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour to create a roux and cook for 1 minute to remove the raw flour taste.
- Thicken the sauce: Gradually whisk in the chicken broth, stirring constantly until the mixture thickens and becomes smooth. Remove the saucepan from heat, then stir in the sour cream and diced green chilies. Season with salt and freshly ground black pepper to taste.
- Top enchiladas with sauce and cheese: Pour the prepared white sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 2 cups of shredded Monterey Jack cheese evenly over the top.
- Bake and broil: Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. For a golden top, broil the enchiladas for an additional 2-3 minutes, watching carefully to avoid burning.
- Garnish and serve: Remove from oven and garnish with chopped fresh cilantro or sliced green onions if desired. Serve hot and enjoy your creamy chicken enchiladas.
Notes
- Using rotisserie chicken saves time and adds great flavor.
- Adjust the amount of green chilies to your preferred spice level.
- For extra creaminess, you can add a bit more sour cream to the sauce.
- If you prefer corn tortillas, lightly warm them before rolling to prevent cracking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
