Chicken Enchiladas with Sour Cream White Sauce are a creamy, cheesy, and savory Mexican-inspired dish that makes for a crowd-pleasing meal.

This recipe combines tender shredded chicken, flavorful seasonings, and a luscious white sauce made with sour cream and cheese. It’s a perfect weeknight dinner option that’s hearty, satisfying, and easy to prepare.

Kitchen Equipment Needed

Baking dish
Medium saucepan
Mixing bowls
Whisk
Measuring cups and spoons
Spatula or spoon

Ingredients Overview

Chicken: Pre-cooked, shredded chicken forms the filling base. You can use rotisserie chicken for convenience.
Tortillas: Soft flour tortillas hold the filling perfectly.
Cheese: A blend of Monterey Jack or cheddar adds melty, cheesy goodness.
White Sauce: A creamy mixture of sour cream, butter, and broth creates the luxurious sauce.
Green Chilies: Add a mild heat and tangy flavor to balance the creaminess.

Ingredients

2 cups shredded cooked chicken
8-10 small flour tortillas
2 cups shredded Monterey Jack cheese (divided)
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can (4 oz) diced green chilies
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Assemble the Enchiladas

In a mixing bowl, combine shredded chicken and 1 cup of the shredded cheese.
Spoon a generous amount of the chicken mixture into each tortilla, roll them tightly, and place them seam-side down in the prepared baking dish.

3. Make the White Sauce

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux. Cook for 1-2 minutes until slightly golden.
Slowly add the chicken broth, whisking constantly to avoid lumps. Cook until the sauce thickens, about 3-5 minutes.
Reduce heat to low and stir in the sour cream, green chilies, garlic powder, onion powder, salt, and pepper. Mix well, but do not let the sauce boil to prevent curdling.

4. Assemble and Bake

Pour the white sauce evenly over the enchiladas, ensuring each is well-covered. Sprinkle the remaining 1 cup of cheese on top.
Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.

5. Serve and Enjoy

Let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro or chopped green onions if desired.

Recipe Tips

Rotisserie Chicken: Using store-bought rotisserie chicken saves time and adds great flavor.
Avoid Boiling the Sauce: Boiling the sour cream sauce may cause it to curdle, so keep the heat low.
Add Extra Spice: For a spicier dish, mix in diced jalapeños or use pepper jack cheese.
Make Ahead: Assemble the enchiladas and refrigerate them (without the sauce) for up to a day. Add the sauce just before baking.

What to Serve With This Recipe

Mexican Rice: A classic side that complements the creamy enchiladas.
Refried Beans: Add a hearty and authentic touch.
Tortilla Chips and Salsa: A light and crunchy accompaniment.
Fresh Salad: A simple green salad with lime vinaigrette balances the richness.

Frequently Asked Questions

Can I use corn tortillas instead of flour?
Yes, corn tortillas work well but may need to be warmed first to prevent cracking.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I freeze this dish?
Yes, freeze assembled enchiladas before baking. When ready to eat, thaw in the refrigerator overnight, then bake as directed.

Serving Suggestions

Serve warm with a dollop of sour cream and a sprinkle of fresh cilantro.
Add a side of guacamole or fresh pico de gallo for extra flavor.

Creamy, cheesy, and packed with flavor, these Chicken Enchiladas with Sour Cream White Sauce are a dinner winner that’s sure to impress your family and guests!