There’s something undeniably comforting about a bubbling tray of enchiladas, fresh from the oven—and this version takes it to a whole new level. These Chicken Enchiladas with Sour Cream White Sauce are rich, creamy, cheesy, and full of cozy flavor. The tang of sour cream, the melty Monterey Jack, and the zesty green chiles come together for a dish that’s equal parts indulgent and crowd-pleasing.
If you’re looking for an easy weeknight dinner, something to serve guests, or just a hearty family meal, this creamy enchilada recipe is the answer. It’s simple, adaptable, and made from scratch—no canned soup required.
Why You’ll Love This Recipe
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Better than takeout – Homemade white sauce makes all the difference.
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Family favorite – Kid-friendly, cozy, and customizable.
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Easy ingredients – Uses pantry staples and rotisserie chicken for convenience.
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Perfect for meal prep – Freezer-friendly and great for leftovers.
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Creamy but not heavy – Balanced with sour cream and green chiles.
Ingredients
Here’s everything you’ll need, plus why each ingredient matters:
Filling:
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Shredded Cooked Chicken – A hearty, protein-packed base. Rotisserie chicken works beautifully.
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Green Chiles – Adds mild heat and bright flavor.
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Monterey Jack Cheese – Creamy, melty, and perfect in both the filling and topping.
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Flour Tortillas – Soft and sturdy enough to hold everything together.
White Sauce:
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Butter – The base of a classic roux, adds richness.
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All-Purpose Flour – Thickens the sauce without making it too heavy.
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Chicken Broth – Provides depth and savory flavor.
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Sour Cream – Makes the sauce creamy and tangy.
Toppings (optional but recommended):
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Diced Tomatoes – Fresh and juicy to balance the richness.
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Fresh Cilantro – Bright and herbal for a finishing touch.
Instructions
Step 1: Prepare the Chicken Filling
In a bowl, mix shredded chicken with a handful of cheese and some chopped green chiles. Stir until lightly combined—not overly wet.
Step 2: Make the Sour Cream White Sauce
In a saucepan, melt butter over medium heat. Add flour and cook for 1–2 minutes, whisking constantly, to create a roux. Slowly pour in the chicken broth, continuing to whisk until smooth and thickened. Remove from heat and stir in the sour cream and remaining green chiles.
Step 3: Assemble the Enchiladas
Spoon the chicken mixture into the center of each tortilla, roll them up, and place seam-side down in a greased baking dish.
Step 4: Add Sauce & Cheese
Pour the sour cream sauce evenly over the enchiladas. Make sure all surfaces are covered to avoid drying out. Sprinkle with remaining cheese.
Step 5: Bake
Bake uncovered at 375°F (190°C) for 20–25 minutes, until bubbly and golden around the edges.
Step 6: Garnish and Serve
Top with diced tomatoes and fresh cilantro. Serve hot and enjoy every creamy, cheesy bite.
Variations
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Add spice – Stir in diced jalapeños or use pepper jack cheese.
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Vegetarian – Swap chicken for black beans, sautéed mushrooms, or roasted veggies.
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Taco-style – Add taco seasoning to the chicken for a Tex-Mex twist.
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Smothered version – Double the sauce and serve over rice for a casserole-style meal.
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Gluten-free – Use gluten-free tortillas and a 1:1 gluten-free flour blend.
Storage & Reheating
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Assemble (but don’t bake), cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Reheat:
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Oven: 350°F (175°C) for 20 minutes or until heated through.
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Microwave: Cover and heat individual portions for 1–2 minutes.
FAQ
Can I use corn tortillas instead of flour?
Yes, but warm them first so they’re pliable and less likely to crack.
How do I make this spicier?
Add chopped jalapeños to the filling or sauce, or use hot green chiles.
Can I make this ahead of time?
Yes! Assemble the enchiladas and refrigerate up to 24 hours in advance. Bake just before serving.
What cheese works best?
Monterey Jack melts beautifully, but feel free to try a blend of cheddar, mozzarella, or pepper jack.
Conclusion
These Chicken Enchiladas with Sour Cream White Sauce are the perfect mix of creamy, cheesy, and comforting. Whether you’re feeding a hungry family or making a cozy meal for guests, this dish checks all the boxes. It’s fast, flexible, and full of flavor—a dinner that disappears in no time.
Print
Chicken Enchiladas with Sour Cream White Sauce
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Halal
Description
Creamy, cheesy, and incredibly satisfying—these Chicken Enchiladas with Sour Cream White Sauce are a family-favorite comfort meal. Filled with tender chicken and smothered in a rich white sauce, they’re easy to make and impossible to resist.
Ingredients
Filling:
2–3 cups shredded cooked chicken
1 cup shredded Monterey Jack cheese (divided)
1 can (4 oz) diced green chiles
8 flour tortillas (soft taco size)
White Sauce:
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
Remaining green chiles
Optional Toppings:
Diced tomatoes
Chopped fresh cilantro
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In a bowl, mix chicken, ½ cup cheese, and a spoonful of green chiles.
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In a saucepan, melt butter. Whisk in flour and cook 1–2 minutes. Slowly whisk in chicken broth and simmer until thickened. Remove from heat and stir in sour cream and remaining green chiles.
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Fill each tortilla with chicken mixture, roll, and place seam-side down in the dish.
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Pour white sauce evenly over enchiladas and sprinkle with remaining cheese.
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Bake uncovered for 20–25 minutes, until bubbly and lightly golden.
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Top with diced tomatoes and cilantro before serving.
Notes
- For extra creaminess, add a little shredded cheese into the sauce.
- Use leftover roast chicken or rotisserie for quick prep.
- Add black beans or corn to the filling for variety.
- Sauce can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: Mexican-American
