Chicken Enchiladas with Sour Cream White Sauce

Introduction: Why This Recipe Stands Out

When you think of comfort food, enchiladas often come to mind. Warm tortillas stuffed with tender chicken, smothered in a velvety sauce, and topped with golden cheese—what’s not to love? But while most people are familiar with the classic red enchiladas, today’s recipe introduces a creamy twist: Chicken Enchiladas with Sour Cream White Sauce.

This dish combines the heartiness of shredded chicken with the irresistible tang of sour cream, creating a sauce that is both indulgent and balanced. It’s mild enough for the whole family but still rich in flavor. Best of all, it’s versatile—you can make it ahead, freeze it, or adjust the spice level to your taste.

In this complete guide, you’ll learn how to prepare these enchiladas step by step, discover tips to make them foolproof, explore creative variations, and find answers to common questions home cooks have about this recipe. By the end, you’ll have everything you need to master this dish and make it a household favorite.

What Makes This Recipe Unique?

Creamy instead of tomato-based: Unlike traditional enchiladas with red or green sauce, this recipe uses a sour cream–based white sauce for a completely different flavor profile.
Family-friendly: Mild flavors make it appealing to both kids and adults.
Adaptable: Works with chicken, turkey, or even vegetarian fillings.
Make-ahead friendly: You can prepare the dish in advance, freeze it, and bake it later for an easy weeknight meal.

Ingredients You’ll Need

To create the perfect chicken enchiladas with sour cream white sauce, here’s what you’ll need:

For the Filling

3 cups cooked shredded chicken (rotisserie chicken works great)
2 cups shredded cheese (Monterey Jack, mozzarella, or Mexican blend)
10 flour tortillas (8-inch size, soft and pliable)

For the White Sauce

4 tablespoons butter
4 tablespoons all-purpose flour
3 cups chicken broth (preferably low sodium)
1 ½ cups sour cream
1 can (4 oz) diced green chilies (mild or hot depending on preference)
1 teaspoon garlic powder
Salt and black pepper to taste

For Topping & Garnish

1 additional cup shredded cheese (for sprinkling)
Diced fresh tomatoes (optional, for freshness)
Chopped cilantro or green onions (optional, for garnish)

Step-by-Step Instructions

Step 1: Prepare the Chicken

Shred your cooked chicken and set it aside. If you’re short on time, rotisserie chicken from the store is an excellent shortcut.

Step 2: Warm the Tortillas

If using flour tortillas, you can skip this step since they’re usually flexible. For corn tortillas, wrap them in a damp paper towel and microwave for 30 seconds to prevent cracking.

Step 3: Make the Sour Cream White Sauce

In a medium saucepan, melt the butter over medium heat.
Add the flour and whisk constantly for about 1–2 minutes to create a smooth roux.
Gradually whisk in chicken broth until the sauce thickens slightly.
Lower the heat and stir in sour cream, green chilies, garlic powder, salt, and pepper. Heat gently—avoid boiling to prevent the sour cream from curdling.

Step 4: Assemble the Enchiladas

Grease a large 9×13-inch baking dish.
Place shredded chicken and a little cheese into each tortilla. Roll tightly and place seam-side down in the dish.
Pour the white sauce evenly over the enchiladas.
Sprinkle the remaining cheese on top.

Step 5: Bake

Bake uncovered at 375°F (190°C) for 20–25 minutes, or until the cheese is melted and bubbling. For a golden-brown top, broil for 2–3 minutes at the end.

Step 6: Garnish & Serve

Let the dish rest for 5 minutes before serving. Top with diced tomatoes, cilantro, or green onions for freshness.

Serving Ideas

Pair your enchiladas with:

Spanish rice or Mexican-style rice
Refried beans or black beans
Fresh garden salad with lime vinaigrette
Guacamole and chips
Mexican street corn (Elote) for extra indulgence

Variations to Try

Vegetarian Enchiladas: Replace chicken with sautéed veggies like spinach, mushrooms, corn, and bell peppers.
Spicy Kick: Add diced jalapeños or use pepper jack cheese.
Low-Carb Version: Swap flour tortillas with low-carb wraps or thin zucchini slices.
Turkey Twist: Use leftover turkey (perfect after Thanksgiving).
Lightened-Up Option: Use Greek yogurt instead of sour cream and reduced-fat cheese.

Tips for Success

Don’t boil the sour cream sauce: It may separate—keep it gently warmed.
Shred your own cheese: Pre-shredded cheese contains anti-caking agents that affect melting.
Use fresh tortillas: Old or stiff tortillas may crack when rolling.
Let it rest before serving: This helps the sauce set slightly for cleaner slices.

Storage and Freezing Guide

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warm.
Freeze: Assemble enchiladas but don’t bake. Wrap tightly with foil and plastic wrap. Freeze up to 2 months. Thaw overnight before baking as directed.
Meal prep: Make sauce a day ahead and refrigerate separately. Assemble when ready to bake.

Frequently Asked Questions

1. Can I make this dish ahead of time?
Yes! Assemble up to 24 hours ahead, cover tightly, and refrigerate. Bake just before serving.

2. Can I use corn tortillas instead of flour?
Absolutely. Corn tortillas give a more authentic texture but may tear easily. Warm them first to soften.

3. What cheese is best?
Monterey Jack is classic, but cheddar, mozzarella, or a Mexican blend also works well.

4. Can I make this recipe spicier?
Yes—add jalapeños, chipotle peppers, or use spicy cheese for extra heat.

5. How do I prevent soggy enchiladas?
Don’t overload with sauce before baking, and serve shortly after removing from the oven.

6. Can I substitute sour cream?
Greek yogurt is a great alternative for a lighter version with similar tanginess.

Nutritional Information (per serving, approx.)

Calories: 390
Protein: 24g
Carbohydrates: 28g
Fat: 18g
Fiber: 2g
Sodium: 650mg

(Note: Nutritional values vary depending on ingredients used.)

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