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

Jump to Recipe

If you are craving a dish that combines comfort, creaminess, and a touch of southwestern flair, look no further than these CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE. This recipe brings together tender shredded chicken wrapped in soft flour tortillas, smothered in a luscious, velvety white sauce made with sour cream and a hint of green chilies, and baked until perfectly bubbly. Every bite offers a harmonious balance of cheesy goodness and subtle spice, making it a guaranteed crowd-pleaser for weeknight dinners or special gatherings. Let me walk you through how easily you can recreate this irresistible classic in your own kitchen.

CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE Recipe - Recipe Image

Ingredients You’ll Need

Simple, wholesome ingredients come together in this recipe to create layers of flavor and texture that truly shine. Each one plays a vital role, from the tender shredded chicken giving the enchiladas hearty substance to the creamy white sauce that elevates the entire dish into something truly special.

2 cups cooked, shredded chicken: Rotisserie chicken works wonderfully for convenience and juicy flavor.
8 small flour tortillas (6-inch size): The perfect size to hold the filling and roll easily without tearing.
2 cups shredded Monterey Jack cheese (divided): Melts beautifully, adding a mild creaminess that complements the sauce.
3 tablespoons butter: Used to create a roux for thickening the sauce, adding richness.
3 tablespoons all-purpose flour: Helps achieve a smooth, velvety white sauce by thickening the chicken broth.
2 cups chicken broth: Adds savory depth and moisture to the sauce base.
1 cup sour cream: The star ingredient for the white sauce, lending tanginess and creaminess.
1 (4 oz) can diced green chilies: Introduces subtle warmth and brightness to the sauce.
1 teaspoon garlic powder: Enhances the savory profile with gentle garlic notes.
1 teaspoon onion powder: Adds mild sweetness and depth without overpowering.
1/2 teaspoon cumin: Brings a hint of earthiness that ties the flavors together.
1/2 teaspoon salt: Balances the dish, bringing out all the flavors.
1/4 teaspoon black pepper: Provides a gentle peppery kick to brighten the overall taste.
Fresh cilantro for garnish (optional): Offers a fresh, herbal finish that’s lovely to look at and eat.

How to Make CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE

Step 1: Prepare the Filling

Start by combining tender, shredded chicken with half of the shredded Monterey Jack cheese in a spacious bowl. This cheesy chicken mixture creates the heart of each enchilada, ensuring every bite is packed with flavor. Then, season it with garlic powder, onion powder, cumin, salt, and pepper. These spices gently enhance the chicken without overwhelming the creamy white sauce that will tie everything together.

Step 2: Assemble the Enchiladas

Lay each flour tortilla flat and spoon about a quarter cup of the seasoned chicken and cheese mixture into the center. Roll it up snugly, sealing all that delicious filling inside, and place the rolled tortilla seam-side down in a greased 9 by 13-inch baking dish. Repeat this for all eight tortillas, arranging them neatly side by side. This part is so satisfying because you can already see dinner taking shape.

Step 3: Prepare the Sour Cream White Sauce

Now, let’s get to the luscious sour cream white sauce that makes these enchiladas truly unforgettable. Melt the butter in a medium saucepan over medium heat, then whisk in the flour. Stir constantly to cook the flour just enough to lose the raw taste, forming a smooth paste called a roux. Next, slowly whisk in the chicken broth, continuing to stir until the sauce thickens, about 3 to 4 minutes. Remove from heat, then gently stir in the sour cream and diced green chilies until the sauce is silky and smooth. This tangy, creamy sauce is what sets these enchiladas apart from the usual tomato-based versions.

Step 4: Bake the Enchiladas

Pour the sour cream white sauce evenly over the assembled enchiladas in the baking dish. Then sprinkle the remaining shredded Monterey Jack cheese generously over the top. Bake uncovered in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the cheese is melted, bubbly, and starting to turn golden. The aroma filling your kitchen will have you eagerly awaiting the first bite!

Step 5: Garnish and Serve

Once baked, sprinkle the enchiladas with fresh cilantro for a pop of color and bright herbal flavor. Serve immediately, scooping generous portions that reveal the creamy, cheesy interior. This dish hits all the comfort food notes and then some.

How to Serve CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE

Garnishes

Fresh cilantro is a natural choice to garnish these enchiladas, adding freshness and vibrancy. You can also add thinly sliced green onions or a dollop of extra sour cream for creaminess and texture contrast. A wedge of lime on the side brings a citrusy brightness, cutting through the richness beautifully.

Side Dishes

Pair this creamy, flavorful main with simple sides like Mexican rice or a crisp green salad tossed with a citrus vinaigrette to balance out the richness. Black beans or refried beans are classic companions, while roasted vegetables, especially sweet corn or poblano peppers, make for a colorful and delicious addition.

Creative Ways to Present

For a fun twist, try layering the filling and sauce like a casserole instead of rolling individual enchiladas. You can also serve the chicken enchiladas with sour cream white sauce alongside a chunky avocado salsa or pickled jalapeños for an extra kid of zest. Individual ramekins make for charming single servings at a dinner party, giving each guest their own little baked delight.

Make Ahead and Storage

Storing Leftovers

CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers arguably even better. Just cover tightly to prevent the sauce from drying out.

Freezing

If you want to prep ahead for busy nights, freeze the fully assembled and sauced enchiladas (before baking) in a freezer-safe container. They can last up to 2 months frozen. When ready, thaw overnight in the refrigerator and bake as usual, adding a few extra minutes to the baking time if needed.

Reheating

To reheat leftovers, cover the enchiladas with foil and warm them in a 350°F oven until heated through, about 15-20 minutes. This keeps the sauce creamy and the cheese melty without drying out. Avoid microwaving if you want to retain that fresh baked texture.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas are traditional in enchilada recipes. They add a wonderful texture and flavor, but be sure to warm them before rolling so they don’t crack.

Is the sour cream white sauce spicy?

This sauce provides mild heat thanks to the diced green chilies, but it’s mostly creamy and tangy. You can easily adjust the spice by choosing mild or hot chilies according to your preference.

Can I make this recipe vegetarian?

Yes! Replace the chicken with sautéed mushrooms, roasted vegetables, or even beans for a delicious vegetarian version. The sour cream white sauce remains the perfect finishing touch.

What cheese can I substitute for Monterey Jack?

Cheeses like mozzarella, mild cheddar, or a blend of cheeses work well here. Monterey Jack melts beautifully and isn’t overpowering, which is why it’s the perfect choice for this dish.

Can I prepare the sauce ahead of time?

Definitely. The sour cream white sauce can be made a day in advance and stored in the refrigerator. Reheat gently on the stove, whisking to restore its smooth texture before pouring over the enchiladas.

Final Thoughts

There’s a heartfelt satisfaction that comes from making and sharing CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE. This dish wraps up tender chicken, melting cheese, and a luscious sauce in a way that’s both simple and decadent. Whether you’re new to enchiladas or a longtime fan, this recipe is sure to become a beloved staple in your meal rotation. So go ahead, gather your ingredients and dive into this creamy, comforting feast—you won’t regret it!

CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE Recipe

★★★★★

5 from 26 reviews

Author: Ella
Total Time: 45 minutes
Yield: 8 enchiladas (serves 4-6) 1x
Diet: Halal

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Description

Delicious and creamy Chicken Enchiladas with a rich sour cream white sauce, filled with shredded chicken and Monterey Jack cheese, seasoned with spices and baked to perfection. Perfect for a comforting family meal or casual dinner gathering.

Instructions

Prepare the Filling: In a large mixing bowl, combine the shredded chicken and 1 cup of shredded Monterey Jack cheese. Add garlic powder, onion powder, cumin, salt, and black pepper. Stir well to evenly distribute the seasonings.
Assemble the Enchiladas: Lay a flour tortilla flat and spoon about 1/4 cup of the chicken mixture into its center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat this step for all 8 tortillas.
Prepare the Sour Cream Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour continuously for about 1 minute to form a roux paste. Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
Incorporate Sour Cream and Chilies: Remove the sauce from heat and stir in the sour cream and diced green chilies until the sauce is smooth. Taste and adjust seasoning if needed.
Assemble and Bake: Pour the sour cream sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the sauce. 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: Remove from oven and let it cool slightly. Garnish with fresh cilantro for added flavor and presentation. Serve warm and enjoy!

Notes

Rotisserie chicken can be used for convenience and added flavor.
If preferred, corn tortillas can be substituted for flour tortillas for a gluten-free option, but may require warming to soften.
Adjust the spice level by adding chopped jalapeños or more green chilies if desired.
For a lighter version, use reduced-fat sour cream and cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American