If you are looking for a comforting, crowd-pleasing dish that brings together creamy textures and zesty flavors, then you absolutely need to try this Chicken Enchiladas with Sour Cream White Sauce Recipe. It manages to balance tender shredded chicken wrapped in warm flour tortillas with a luscious, tangy sour cream white sauce that coats every bite. The blend of Monterey Jack and cheddar cheese melted to perfection on top adds a savory richness that makes this recipe an instant favorite at any dinner table. It’s simple enough for a weeknight meal yet special enough to impress guests, and the best part is how all the elements harmonize beautifully to create that crave-worthy enchilada experience.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and the way each ingredient plays a crucial role. From the juicy chicken breasts providing heartiness, to the sour cream that creates that silky, flavorful sauce, everything combines to give you a dish that’s rich, creamy, and loaded with personality.
- 3-4 boneless, skinless chicken breasts: Perfect for shredding and soaking up all the delicious sauce.
- 8 flour tortillas: Soft and pliable to wrap the filling without cracking.
- 2 cups shredded cheese (Monterey Jack and cheddar blend): Melts beautifully, adding gooey, savory richness.
- 1 cup sour cream (full-fat): The star of the white sauce, offering creaminess and tang.
- 1 cup low-sodium chicken broth: Adds depth and balances the sauce’s thickness.
- 1 can (4 oz) diced green chiles (optional): Gives a mild kick and a hint of green freshness.
- 2 tbsp unsalted butter: The base for making a smooth, velvety sauce.
- 2 tbsp all-purpose flour: Thickens the sauce to the perfect consistency.
- Salt and pepper to taste: Enhances all the flavors harmoniously.
- 1 tsp garlic powder: Adds a warm, aromatic layer to the sauce.
How to Make Chicken Enchiladas with Sour Cream White Sauce Recipe
Step 1: Prepare and Cook the Chicken
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13 inch baking dish. Heat a little olive oil in a skillet and season the chicken breasts with salt, pepper, and a sprinkle of garlic powder for extra flavor. Cook them over medium heat until they’re golden brown on both sides and cooked through – about 6 to 7 minutes per side. Once done, shred the chicken finely to get that comforting texture that melts into every bite of your enchilada filling.
Step 2: Make the Sour Cream White Sauce
Next, it’s time to bring that creamy, dreamy white sauce to life. Melt butter in a saucepan over medium heat until bubbly, then whisk in the flour to form a smooth roux. Slowly add the chicken broth and sour cream while whisking constantly to prevent lumps. Throw in the optional diced green chiles here if you want a little gentle heat and extra dimension. Season with salt, pepper, and garlic powder, then let it simmer gently until it thickens just enough to coat the back of a spoon, usually about five minutes. This sauce is what transforms the dish from ordinary to extraordinary.
Step 3: Assemble the Enchiladas
With your shredded chicken and luscious sauce ready, spread a thin layer of the white sauce on the bottom of your prepared baking dish to prevent sticking and add flavor from the base up. Lay out each flour tortilla and fill it generously with a scoop of shredded chicken and a handful of shredded cheese. Roll them up snugly and place seam-side down in the baking dish, arranging them close enough to absorb the sauce but not squished. Pour the remaining white sauce evenly over the enchiladas and sprinkle the top with the remaining cheese. This final layer creates that golden, bubbling crust everyone loves.
Step 4: Bake to Perfection
Cover your baking dish tightly with foil and pop it into the oven for 20 minutes to help everything meld together and heat through without drying out. Once that time’s up, remove the foil and bake for an additional 10 minutes to get that irresistible bubbly, browned cheese topping. The aroma wafting through your kitchen at this point will absolutely convince you that this was worth every minute of prep.
How to Serve Chicken Enchiladas with Sour Cream White Sauce Recipe
Garnishes
To elevate your Chicken Enchiladas with Sour Cream White Sauce Recipe, think fresh and vibrant on top. A sprinkle of chopped cilantro adds bright herbal notes and a pop of green, while a few slices of ripe avocado bring creamy contrast. Don’t forget a dollop of extra sour cream or a squeeze of fresh lime juice for zesty brightness that cuts through the richness in the best way possible.
Side Dishes
Because these enchiladas are rich and satisfying, pairing them with light, fresh sides works beautifully. A crisp green salad with a tangy vinaigrette or some simple Mexican-style street corn (elote) balances the meal perfectly. You can also serve them with a scoop of cilantro-lime rice or black beans for a complete, colorful plate that’ll keep everyone happy and full.
Creative Ways to Present
Feeling a little fancy or want to impress? Serve the enchiladas in individual ramekins topped with the white sauce and cheese before broiling for a personalized, bubbling presentation. Another fun idea is to slice them into smaller, bite-sized pinwheels for party appetizers. Either way, presentation adds a playful touch that makes enjoying this Chicken Enchiladas with Sour Cream White Sauce Recipe even more memorable.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and believe me, you might), tightly cover them with foil or transfer to an airtight container and keep refrigerated for up to 3 days. The flavors actually deepen overnight, making for an even tastier next-day meal.
Freezing
You can freeze these enchiladas either cooked or assembled but unbaked. Wrap the baking dish or individual portions tightly in plastic wrap and then foil to protect against freezer burn. Frozen enchiladas will keep nicely for up to 2 months. Just be sure to thaw them overnight in the fridge before reheating for best results.
Reheating
To reheat, bake leftovers at 350°F (175°C) covered with foil until warmed through, about 20 minutes, then uncover for the last 5 minutes to refresh the cheese topping. Alternatively, microwave individual portions covered with a damp paper towel for a quick fix though the oven method keeps them tasting fresh and gooey like the first time.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas give a more traditional Mexican touch and a slightly different texture, but they can be less pliable. To avoid cracking, warm them briefly before assembling your enchiladas.
Is the green chile necessary in the sour cream sauce?
Green chiles add a nice mild heat and depth, but they’re totally optional. If you prefer a milder sauce or can’t find canned green chiles, feel free to leave them out without sacrificing much flavor.
Can I make this recipe vegetarian?
Yes! Swap the chicken for roasted vegetables like zucchini, bell peppers, and mushrooms, or even black beans, and keep the same delicious sour cream white sauce. It’s just as comforting and satisfying.
What type of cheese works best?
The blend of Monterey Jack and cheddar offers the perfect balance of meltability and sharp flavor. You can experiment with just one or add others like mozzarella or pepper jack for a twist on heat and texture.
How can I make the sauce thicker or thinner?
If you want a thicker sauce, simmer it a bit longer to reduce or add a touch more flour in the beginning. For a thinner sauce, simply stir in a little more chicken broth until you reach your desired consistency.
Final Thoughts
This Chicken Enchiladas with Sour Cream White Sauce Recipe has become one of my absolute favorite comfort foods to whip up whenever I want something both cozy and unforgettable. Its creamy, cheesy, and tender layers come together in a way that’s simply irresistible, and the ease of preparation means anyone can enjoy it. I wholeheartedly encourage you to give this recipe a try—your dinner table will thank you, and you might just find a new family favorite!
Print
Chicken Enchiladas with Sour Cream White Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Chicken Enchiladas with Sour Cream White Sauce are a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken wrapped in flour tortillas, smothered in a creamy sour cream and chicken broth sauce, then baked to perfection with a cheesy topping. Perfect for a hearty family dinner, this recipe combines simple ingredients to create a rich and satisfying meal in just 45 minutes.
Ingredients
Chicken and Filling
- 3–4 boneless, skinless chicken breasts
- 8 flour tortillas
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
Sour Cream White Sauce
- 1 cup sour cream (full-fat)
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles (optional)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1 tsp garlic powder
- 2 tsp olive oil (for cooking chicken)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking.
- Cook Chicken: Heat 2 teaspoons of olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder, then cook them in the skillet until golden brown and the internal temperature reaches 165°F (75°C), about 6-7 minutes per side. Remove and shred the chicken once cooked.
- Prepare Sauce: In a medium saucepan over medium heat, melt the butter until bubbly. Stir in the flour to create a smooth roux, then gradually whisk in the chicken broth and sour cream until combined. Add diced green chiles if using, then season with salt, pepper, and garlic powder. Simmer the sauce for about 5 minutes until it thickens slightly.
- Assemble Enchiladas: Spread a thin layer of the sauce on the bottom of the prepared baking dish. Place a portion of shredded chicken and some shredded cheese onto each tortilla, roll them up tightly, and arrange seam-side down in the dish. Pour the remaining sauce evenly over the enchiladas and sprinkle additional cheese on top.
- Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes until the sauce is bubbly and the cheese on top is melted and slightly golden.
Notes
- Use full-fat sour cream for a richer, creamier sauce.
- Optional diced green chiles add a subtle, spicy kick – adjust according to preference.
- You can substitute flour tortillas with corn tortillas for a gluten-sensitive option, but soften them before rolling to prevent cracking.
- The cheese blend of Monterey Jack and cheddar provides a perfect balance of meltiness and flavor.
- This dish can be prepared a day ahead and baked before serving for convenience.
