Chicken Enchiladas with Sour Cream White Sauce Recipe

If you’ve been searching for the ultimate weeknight comfort dinner, look no further than Chicken Enchiladas with Sour Cream White Sauce. This dish brings together tender chicken, gooey Monterey Jack cheese, and a luscious, velvety white sauce that’s gently spiked with green chiles and finished off in the oven until bubbly and golden. Every bite is the perfect balance of creamy, savory, and just the right kiss of heat — and it’s simple enough for a family meal, yet special enough to bring to a potluck or share with friends.

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Ingredients You’ll Need

You don’t have to search high and low for exotic ingredients; everything in these Chicken Enchiladas with Sour Cream White Sauce is refreshingly familiar and plays a starring role in making this dish so craveable. Each item on the list adds its own special touch, whether it’s richness, texture, or vibrant flavor.

• Flour tortillas: Their soft texture makes them easy to roll up and perfectly soaks up all the saucy goodness.
• Cooked chicken: Shredded chicken is the hearty, protein-packed base for the filling; rotisserie chicken is a fantastic shortcut!
• Monterey Jack cheese: Smooth, creamy, and melts beautifully; save half for topping the enchiladas for that golden finish.
• Butter: Adds depth and silkiness to the white sauce.
• All-purpose flour: The thickener for your sauce, creating that luxe, velvety texture.
• Chicken broth: Lends savory notes and the right consistency to the sauce.
• Sour cream: Makes the sauce rich, tangy, and irresistibly smooth.
• Diced green chiles: Adds a subtle, zesty kick without overwhelming heat.
• Salt: Brings the flavors together and balances everything perfectly.
• Black pepper: A gentle contrast that highlights the creamy sauce.
• Fresh cilantro (optional): Adds a pop of color and a fresh herbal touch as a garnish.

How to Make Chicken Enchiladas with Sour Cream White Sauce

Step 1: Prep the Baking Dish and Fillings

Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This ensures nothing sticks, and you get those nice, easy-to-serve enchiladas at the end. Now, divide your shredded chicken and half of the Monterey Jack cheese among the eight tortillas. Roll each one up tightly and nestle them seam side down in your prepared dish. Lining them up snugly keeps everything together as they bake and soak up the luscious sauce.

Step 2: Make the Sour Cream White Sauce

This creamy, tangy sauce is what sets these Chicken Enchiladas with Sour Cream White Sauce apart. Start by melting your butter in a medium saucepan over medium heat. Whisk in the flour and let it cook for just a minute — this removes any raw flavor and acts as the base for your sauce. Next, slowly whisk in the chicken broth. You want to keep stirring constantly for about 3 to 4 minutes until the mixture thickens into a silky sauce.

Step 3: Stir in the Creamy Elements

Take the saucepan off the heat and stir in the sour cream and diced green chiles (including their juices for more flavor). Add the salt and pepper, then whisk until everything is smooth and combined. This is your moment to appreciate the transformation from a simple roux to a dreamy, tangy white sauce that’s both luscious and light.

Step 4: Assemble and Top with Cheese

Pour the warm, creamy sauce evenly over the rolled enchiladas, making sure they’re all covered in that gorgeous blanket of white. Now, generously sprinkle the remaining Monterey Jack cheese all over the top — get it edge to edge so every bite has that gooey, cheesy finish.

Step 5: Bake to Golden Perfection

Slide the baking dish into your preheated oven. Bake for 25–30 minutes, or until the cheese is bubbling and tinged with gold. You’ll know they’re done when the aroma fills your kitchen and the edges of the tortillas look wonderfully toasty. Once out of the oven, let them cool for a few minutes, then top with fresh cilantro if desired.

How to Serve Chicken Enchiladas with Sour Cream White Sauce

Garnishes

A sprinkle of chopped fresh cilantro just before serving adds a pop of green and a burst of bright, herbal flavor. If you’re feeling fancy, a few thinly sliced green onions or a dollop of extra sour cream can make your platter of Chicken Enchiladas with Sour Cream White Sauce look straight out of a restaurant.

Side Dishes

These enchiladas are hearty on their own, but they truly shine alongside classic sides like Mexican rice, refried beans, or even a simple salad tossed with lime vinaigrette. The freshness of crunchy slaw or sliced avocado can also balance the richness of the sauce.

Creative Ways to Present

Serve individual portions on colorful plates with a lime wedge for a festive touch, or set up a build-your-own enchilada bar for gatherings with a variety of toppings. If you’re hosting, cut the enchiladas into smaller portions for bite-sized appetizers — they’ll disappear in a flash!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Enchiladas with Sour Cream White Sauce store beautifully for next-day lunches or quick dinners. Just cover the baking dish tightly with foil or transfer the enchiladas to an airtight container and refrigerate for up to three days.

Freezing

These enchiladas are fantastic for make-ahead meals. To freeze, assemble everything up to the baking step (but don’t bake yet), then wrap tightly with foil and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge before baking as directed.

Reheating

To reheat, cover the enchiladas with foil and warm them in a 350°F oven for about 15–20 minutes, or until hot and bubbly. For single servings, a microwave works great — just heat on medium power so the sauce stays creamy and the tortillas don’t dry out.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! If you prefer the flavor or texture of corn tortillas, feel free to substitute them. Just soften them slightly before rolling to avoid splitting, and your Chicken Enchiladas with Sour Cream White Sauce will still turn out delicious.

Is there a way to make these enchiladas spicier?

Definitely! Try adding minced jalapeños or swapping in pepper jack cheese for extra kick. You can even stir a bit of your favorite hot sauce into the white sauce before pouring it over the enchiladas.

Can I make Chicken Enchiladas with Sour Cream White Sauce ahead of time?

Yes! Assemble the enchiladas and sauce in the baking dish as directed, then cover and refrigerate up to 24 hours before baking. This makes them a perfect option for stress-free entertaining or busy weeknights.

What kind of chicken is best to use?

Leftover roast chicken, poached chicken breasts, or store-bought rotisserie chicken all work perfectly here. The key is to shred the chicken finely for even filling and easy rolling.

Can I use low-fat sour cream in the sauce?

You can use low-fat sour cream without issue, though the sauce may be slightly less rich. Avoid fat-free, as it can cause the sauce to separate or become watery when baked.

Final Thoughts

Gather your ingredients and dive into making Chicken Enchiladas with Sour Cream White Sauce — it’s a dish that always wins rave reviews and brings people together around the table. Once you’ve tried this easy, creamy classic, it’s bound to become a staple in your own kitchen too!

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