Easy Chicken Enchiladas with Sour Cream White Sauce You’ll Make Again and Again 

Introduction to Chicken Enchiladas with Sour Cream White Sauce

I still remember the first time I stumbled onto Chicken Enchiladas with Sour Cream White Sauce. It wasn’t in some fancy cookbook or a high-end restaurant — it was at a neighbor’s potluck in Texas. I took one bite, and I was hooked. The creamy sauce, the tender chicken, the soft tortillas soaking up all that flavor… it was like a hug you could eat.

This dish hits all the right notes: creamy without being heavy, savory with just the right tang, and versatile enough to fit a Tuesday night or a Sunday dinner spread.

Why You’ll Love Chicken Enchiladas with Sour Cream White Sauce

• Ultra creamy and comforting — every bite is smooth, cheesy, and satisfying.
• Family-friendly — even picky eaters can’t resist it.
• Easy to prepare ahead — assemble in the morning, bake at night.
• Great for leftovers — reheats like a dream.
• Blend of Tex-Mex and home cooking — a flavor marriage that just works.

Best Tortilla Choice for Chicken Enchiladas with Sour Cream White Sauce

• Flour tortillas: My pick for this recipe. They hold up better under the sauce and stay soft without falling apart.
• Corn tortillas: More traditional, but they need some extra TLC — warm them and dip in sauce before rolling to prevent tearing.

Ingredient Substitutions for Chicken Enchiladas with Sour Cream White Sauce

• Protein: Swap chicken for turkey, shredded beef, or even sautéed vegetables for a vegetarian version.
• Sour cream: Greek yogurt works in a pinch (less tang, still creamy).
• Cheese: Monterey Jack, pepper jack for spice, or a cheddar blend.
• Gluten-free: Use gluten-free tortillas and thicken sauce with cornstarch.
• Sauce shortcut: Use canned cream of chicken soup to save time.

Ingredient Breakdown & Purpose in Chicken Enchiladas with Sour Cream White Sauce

• Shredded chicken — the star of the show.
• Tortillas — your flavor carriers.
• Butter + flour — make the roux that thickens the sauce.
• Chicken broth — adds depth to the sauce.
• Sour cream — creamy tang.
• Green chiles — mild heat and brightness.
• Cheese — gooey, melty goodness.
• Tomatoes, cilantro — for freshness and garnish.

Step-by-Step Instructions for Chicken Enchiladas with Sour Cream White Sauce

1) Prepare the Chicken Enchilada Filling

• In a bowl, combine shredded chicken with a handful of Monterey Jack (or your blend), half the can of diced green chiles, and a pinch each of kosher salt, black pepper, cumin, and garlic powder.
• Add a tablespoon or two of the white sauce base once it’s ready (see Step 2) to bind the filling—just enough to make it cohesive, not wet.
• Taste the filling. If it’s bland now, it’ll be bland later. Adjust seasoning here; this is key.

Chef note: If your chicken is cold from the fridge, microwave it 20–30 seconds so the cheese starts to grab. Warm filling rolls cleaner and tears fewer tortillas.

2) Make the Sour Cream White Sauce for Enchiladas

• In a medium saucepan, melt butter over medium heat until foamy. Whisk in flour and cook 60–90 seconds. No color—you’re cooking out the raw taste, not making gravy.
• Slowly whisk in warm chicken broth in three additions. Keep it moving so it stays smooth. Simmer 3–5 minutes until the sauce lightly coats the back of a spoon (nappe consistency).
• Kill the heat. Let bubbling subside for 30–60 seconds. Whisk in sour cream and the remaining green chiles. Season with salt and a small squeeze of lime if you like it bright.

Most people mess this up: Don’t add sour cream over active heat. If it’s boiling, it’ll curdle. Off the burner, then stir.

3) Warm Tortillas & Assemble the Chicken Enchiladas

• Warm flour tortillas until pliable: 10–15 seconds in the microwave wrapped in a damp towel, or 10 seconds per side on a dry skillet.
• Lightly grease a 9×13-inch baking dish. Spoon a thin slick of sauce on the bottom—think primer coat so nothing sticks.
• Fill each tortilla with 2–3 tablespoons of chicken mixture (no bursting burritos). Roll snugly and place seam-side down in the dish.

Why this matters: Warm tortillas roll; cold tortillas crack. Don’t overfill—overstuffed enchiladas pop open and dry out.

4) Add Sauce, Cheese & Bake the Enchiladas

• Pour the sauce evenly over the rolled tortillas. Don’t be shy; dry corners equal dry bites.
• Top with freshly grated cheese for best melt. If you want color, blend in a bit of cheddar with Jack.
• Bake on the center rack at 375°F (190°C) for 20–25 minutes until the edges are bubbling and the cheese is fully melted.
• Optional: Broil 60–90 seconds for golden freckles. Watch it—broilers go from perfect to “whoops” fast.

From the fridge? Add 5–10 minutes to the bake time and tent with foil for the first 10 minutes so the top doesn’t scorch before the middle heats.

5) Rest, Garnish & Serve Your Chicken Enchiladas

• Let the pan rest 5 minutes. That pause lets the sauce thicken slightly and the rolls set—so slices stay neat and the filling doesn’t leak out.
• Garnish with diced tomatoes, chopped cilantro, and a squeeze of lime. Add sliced jalapeños or a spoon of salsa if you want heat.
• Serve hot with your sides. This is the plate you want to eat.

Plating tip: Wipe the rim, then spoon a little extra sauce over the top before garnishing. Clean edges make it look restaurant-level without any extra work.

Cooking Time for Chicken Enchiladas with Sour Cream White Sauce

• Baking: 20–25 minutes at 375°F (190°C).
• Broiling: 1–2 minutes at the end for a golden top.
• From fridge: Add 5–10 minutes to bake time.

Tips for Success When Making Chicken Enchiladas with Sour Cream White Sauce

• Warm tortillas first — prevents cracks.
• Don’t overfill — makes rolling easier.
• Use fresh sour cream — prevents curdling.
• Coat generously with sauce — keeps them moist.
• Let rest 5 minutes before serving — flavors settle, sauce thickens.
• Grate your own cheese — melts better.

Common Mistakes to Avoid with Chicken Enchiladas with Sour Cream White Sauce

• Curdled sauce — don’t boil after adding sour cream.
• Soggy tortillas — avoid over-saucing before baking.
• Dry enchiladas — enough sauce is key.
• Uneven baking — arrange rolls evenly.
• Burnt top — keep an eye if broiling.

Suggested Side Dishes for Chicken Enchiladas with Sour Cream White Sauce

• Mexican rice
• Refried beans
• Avocado slices or guacamole
• Roasted corn salad
• Tortilla chips & salsa
• Crisp green salad
• Pickled jalapeños
• Horchata or agua fresca

Storage Instructions for Chicken Enchiladas with Sour Cream White Sauce

• Refrigerate: Up to 4 days.
• Freeze (unbaked): Up to 3 months.
• Reheat: Oven at 350°F or microwave in short bursts.

Related Recipes to Try with or Instead of Chicken Enchiladas with Sour Cream White Sauce

• Fiesta Lime Chicken – A zesty Tex-Mex chicken dish, great if you love bold citrus flavors.
• Chili Lime Chicken Tacos – A fun taco twist when you’re craving Mexican-inspired flavors.
• Elote Pasta Salad – Fresh, creamy corn salad that pairs perfectly with enchiladas.
• Creamy Street Corn Pasta Salad – Another cool, corn-based side that balances the richness of enchiladas.
• Sweet Chili Chicken – A sweet and tangy option for nights when you want to switch up your chicken game.

Benefits of Chicken Enchiladas with Sour Cream White Sauce

Frequently Asked Questions About Chicken Enchiladas with Sour Cream White Sauce

Why Chicken Enchiladas with Sour Cream White Sauce Belong in Your Recipe Rotation

Chicken Enchiladas with Sour Cream White Sauce are comfort food at their finest — creamy, cheesy, and deeply satisfying. They’re easy enough for weeknights, impressive enough for company, and endlessly adaptable to your taste.

Make them once, and you’ll see why they’re the kind of recipe you keep in your back pocket for years. This is the enchilada I want to eat. Now it’s your turn — go make it happen.

If you enjoyed this recipe and want more like it, I invite you to visit my Pinterest page for more comforting, flavorful dishes and cooking tips.

Easy Chicken Enchiladas with Sour Cream White Sauce You’ll Make Again and Again 

Print Recipe

Creamy, cheesy, and comforting Chicken Enchiladas with Sour Cream White Sauce — easy enough for weeknights yet impressive for company.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8–10 enchiladas 1x
• Category: Main Course
• Method: Baked
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

• 3 cups shredded cooked chicken
• 8–10 flour tortillas
• 2 cups shredded Monterey Jack cheese (or blend)
• 4 oz diced green chiles (1 can), divided
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth (warm)
• 1 cup sour cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Diced tomatoes, chopped cilantro, lime wedges for garnish

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a bowl, combine shredded chicken, 1 cup cheese, half the diced green chiles, salt, pepper, cumin, and garlic powder. Add 1–2 tbsp of the white sauce base once ready to bind the filling. Set aside.
3. In a medium saucepan, melt butter over medium heat until foamy. Whisk in flour and cook 60–90 seconds. Slowly whisk in warm chicken broth in three additions, simmering until slightly thickened. Remove from heat, whisk in sour cream and remaining green chiles. Season with salt and a squeeze of lime if desired.
4. Warm tortillas until pliable. Spread a thin layer of sauce in the baking dish. Fill each tortilla with 2–3 tbsp chicken mixture, roll, and place seam-side down in the dish.
5. Pour remaining sauce over tortillas, sprinkle with remaining cheese. Bake 20–25 minutes until bubbly and cheese is melted. Optional: broil 60–90 seconds for golden top.
6. Let rest 5 minutes before serving. Garnish with diced tomatoes, chopped cilantro, and lime wedges.

Notes

Warm tortillas before rolling to prevent cracking. Don’t add sour cream over active heat to avoid curdling.

Nutrition

• Serving Size: 1 enchilada
• Calories: 320
• Sugar: 3g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 65mg

Keywords: chicken enchiladas, sour cream white sauce, Tex-Mex, baked enchiladas, creamy chicken enchiladas