There is nothing quite like the comforting embrace of Chicken Enchiladas with Sour Cream White Sauce Recipe to lift your spirits and satiate your cravings. This dish brings together tender shredded chicken wrapped in soft flour tortillas, smothered in a luxuriously creamy sour cream white sauce dotted with mild green chiles, and finished with bubbling melted cheese. It’s a perfect blend of familiar, cozy flavors with a delightful twist that will make it your new go-to for cozy weeknight dinners or sharing with friends and family. Every bite feels like a warm hug, and once you try this recipe, you’ll find yourself coming back again and again.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing its part in building up the layers of flavor, texture, and color that make this dish so irresistible. From the creamy sour cream to the punch of green chiles, these staples create a harmonious balance you won’t want to miss.
- 2 cups cooked shredded chicken: Rotisserie or poached chicken works beautifully, bringing juicy protein that is easy to shred and absorbs the sauce perfectly.
- 1 cup shredded Monterey Jack or cheddar cheese: Divide this to layer inside and on top for melty, gooey deliciousness.
- 8 small flour tortillas: Soft and pliable, they wrap everything up snugly, holding the filling and sauce perfectly.
- 3 tablespoons butter: The base of the sauce’s roux, adding richness and depth.
- 3 tablespoons all-purpose flour: Thickens the sauce into that velvety consistency you want enveloping the enchiladas.
- 2 cups chicken broth: Brings savory, comforting flavor that blends the sour cream sauce beautifully.
- 1 cup sour cream: The star ingredient for that tangy creaminess that makes this enchilada sauce totally unique.
- 1 (4 oz) can diced green chiles: Mild or spicy, these add a subtle kick and vibrant color that brightens the dish.
- ½ teaspoon garlic powder: A simple seasoning that elevates the whole sauce with a touch of warmth.
- ¼ teaspoon salt: Enhances flavors without overpowering the delicate balance.
- ¼ teaspoon black pepper: Adds just enough bite to keep the sauce interesting.
- Chopped cilantro or green onions for garnish (optional): Adds fresh, bright notes and a pop of color for that final inviting touch.
How to Make Chicken Enchiladas with Sour Cream White Sauce Recipe
Step 1: Prepare the Oven and Filling
Start by preheating your oven to 375°F and giving a 9×13-inch baking dish a light coating of grease. This simple step ensures your enchiladas won’t stick and bake evenly. Next, grab a bowl and mix the shredded chicken with half of your shredded cheese—this combo makes every bite wonderfully cheesy and flavorful from the inside out.
Step 2: Roll Up the Enchiladas
Divide that chicken and cheese mixture evenly among your tortillas, then roll each one tightly so none of the delicious filling escapes. Place them seam-side down in the baking dish, which prevents unrolling during baking and keeps everything nestled perfectly for the sauce to soak in.
Step 3: Make the Sour Cream White Sauce
Now, the magic happens. In a medium saucepan over medium heat, melt your butter and whisk in the flour to create a roux—cooking it for about one minute helps remove that raw flour taste. Slowly whisk in the chicken broth, continuing to stir until the sauce thickens up smoothly in about 3 to 5 minutes. Remove from heat and stir in the sour cream and diced green chiles, along with garlic powder, salt, and black pepper for seasoning. The sauce should be glossy, creamy, and perfectly thick to coat those enchiladas lovingly.
Step 4: Assemble and Bake
Pour this luscious sour cream white sauce tenderly over the rolled enchiladas, making sure every one is bathed in that gorgeous creaminess. Sprinkle the remaining shredded cheese on top, then pop the dish into your preheated oven, uncovered, for 20 to 25 minutes until the cheese is melted, bubbly, and just starting to turn golden. For an extra special touch, broil for 2 to 3 minutes on high to achieve a beautiful golden crust that makes the dish look and taste restaurant-worthy.
Step 5: Garnish and Serve
Let the enchiladas cool just slightly before you garnish them with freshly chopped cilantro or green onions if you like. This final pop of freshness and color not only elevates the flavor but also makes for an irresistible presentation ready to wow anyone lucky enough to share your table.
How to Serve Chicken Enchiladas with Sour Cream White Sauce Recipe
Garnishes
To truly brighten the dish, consider adding a sprinkle of chopped cilantro or finely sliced green onions. These garnishes bring fresh, herbaceous notes that contrast beautifully with the creamy richness of the enchiladas, making each bite a fresh experience. You can also add a dollop of sour cream or a squeeze of lime for extra zing if you’re feeling adventurous.
Side Dishes
Chicken Enchiladas with Sour Cream White Sauce Recipe pairs wonderfully with simple, crunchy sides like a crisp green salad or Mexican street corn. Refried beans or Spanish rice also complement the flavors and create a balanced, satisfying meal. Even a bright avocado salad or pickled jalapeños can add texture and contrast to your plate.
Creative Ways to Present
Instead of the traditional casserole style, try making individually portioned enchiladas wrapped closely in foil for an elegant presentation. Or serve the enchilada filling over tortillas as a hearty burrito bowl if you want to speed up dinner and let guests customize their meals. Layering the enchiladas in a deep dish and topping with extra cheese and jalapeños makes this dish festive for gatherings and sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even better after resting overnight, making a delicious next-day lunch or dinner option. Just keep the enchiladas covered well to maintain moisture and prevent drying out.
Freezing
You can freeze this dish either before baking or after it’s cooked. If freezing before baking, assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and proceed with baking instructions. For freezing leftovers, cool completely, then freeze portions in sealed containers for up to 2 months.
Reheating
To reheat, cover the enchiladas with foil and warm in a 350°F oven for about 20 minutes, or until heated through. You can also microwave individual portions, but don’t forget that broil step if you want to revive that bubbly, golden cheese topping!
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas add a traditional touch and a nice texture contrast, but they can be a bit more fragile. To prevent cracking, lightly warm them before rolling to make the tortillas more pliable and easier to work with.
How spicy is the dish with green chiles?
The heat level depends on whether you choose mild or spicy green chiles. If you want a milder flavor that’s subtle but still vibrant, go with mild. For a little kick, opt for spicy chiles. You can also adjust the amount to suit your taste.
Can I make the sauce ahead of time?
Yes! The sour cream white sauce can be made a day in advance and stored in the refrigerator. When ready to use, gently rewarm it on the stove, whisking to restore its smooth texture before pouring over the enchiladas.
Is this recipe suitable for freezing and baking later?
Definitely. One of the beauties of the Chicken Enchiladas with Sour Cream White Sauce Recipe is its flexibility. Assemble the enchiladas, cover tightly, then freeze unbaked. When thawed, bake as directed for a no-fuss, make-ahead meal.
Can I add vegetables to the filling?
Yes! Feel free to customize the filling with sautéed onions, spinach, black beans, or even roasted peppers. These additions add flavor, nutrition, and texture variety that make the dish even more satisfying.
Final Thoughts
If you’re looking to delight your taste buds and your family or guests with something creamy, comforting, and irresistibly cheesy, you simply must try this Chicken Enchiladas with Sour Cream White Sauce Recipe. It’s an easy-to-make crowd-pleaser with layers of flavor and texture that come together effortlessly, making it a staple in my kitchen. Warm, satisfying, and full of personality, these enchiladas will quickly become one of your favorite meals too. So go on, gather your ingredients, and let the deliciousness begin!
Print
Chicken Enchiladas with Sour Cream White Sauce Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Delicious Chicken Enchiladas with a creamy sour cream white sauce, featuring tender shredded chicken, melty cheese, and a flavorful green chile sauce baked to perfection for a comforting Mexican-inspired main course.
Ingredients
Filling
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1/2 cup shredded Monterey Jack or cheddar cheese
Tortillas
- 8 small flour tortillas
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles (mild or spicy)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- Remaining 1/2 cup shredded Monterey Jack or cheddar cheese
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Prepare the Oven and Baking Dish. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure an easy cleanup.
- Mix Chicken and Cheese Filling. In a bowl, combine the shredded chicken with half of the shredded cheese (1/2 cup). This mixture forms the flavorful filling for your enchiladas.
- Assemble the Enchiladas. Divide the chicken and cheese mixture evenly among the 8 small flour tortillas. Roll each tortilla up tightly and place them seam-side down in the prepared baking dish to prevent them from unrolling during baking.
- Make the Sour Cream White Sauce. In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a roux and cook for about 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth and cook, stirring constantly, until the sauce thickens, about 3 to 5 minutes. Remove from heat and stir in the sour cream, diced green chiles, garlic powder, salt, and black pepper until the sauce is smooth and creamy.
- Pour Sauce and Add Cheese. Evenly pour the prepared white sauce over the assembled enchiladas in the baking dish. Sprinkle the remaining 1/2 cup shredded cheese evenly over the top to create a cheesy, bubbling crust.
- Bake the Enchiladas. Bake uncovered in the preheated oven for 20 to 25 minutes, or until the cheese is fully melted and bubbly. For a golden brown top, switch to the broil setting and broil the enchiladas for an additional 2 to 3 minutes, watching carefully to avoid burning.
- Garnish and Serve. Remove the baking dish from the oven and garnish with chopped cilantro or green onions if desired. Serve the enchiladas warm for a comforting and satisfying meal.
Notes
- These enchiladas can be made ahead of time and stored in the refrigerator overnight before baking, making them perfect for meal prep or entertaining.
- For extra flavor and nutrition, add sautéed onions, fresh spinach, or black beans to the chicken and cheese filling.
- Use mild or spicy green chiles depending on your preferred heat level.
- Ensure tortillas are warmed slightly before rolling to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
