Creamy Chicken Enchiladas with Rich White Sauce

Oh my gosh, you guys - I have to tell you about these Chicken Enchiladas with Sour Cream White Sauce that completely changed my weeknight dinner game! I first made them on one of those "I have zero energy but need something comforting" nights, and wow, did they deliver. There's something magical about that creamy sauce bubbling around tender chicken-filled tortillas that just hits all the right spots.

This recipe comes together in about 40 minutes (15 minutes prep, 25 minutes bake time) and makes 4 generous servings - perfect for when you want something special without spending hours in the kitchen. It's become my go-to when I'm craving Mexican flavors but want something creamier than traditional red sauce enchiladas. The sour cream white sauce is so velvety and rich, you'll want to lick the spoon (I won't judge if you do!).

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

Okay, let me count the ways you're going to adore this recipe (because honestly, I could go on for days):

• That sauce though – Creamy, dreamy, and just the right amount of tang from the sour cream. It’s like a hug in sauce form.
• Rotisserie chicken to the rescue – Using pre-cooked chicken means you’re basically cheating at cooking (in the best way). Dinner’s ready in a flash!
• Cheese pull perfection – That melty Monterey Jack on top? Yeah, it’s everything. You’ll be fighting over the corner pieces with the crispiest cheese edges.
• Leftovers are magical – These taste even better the next day when all the flavors have really gotten cozy together.
• Easy to customize – Not a fan of spice? Use mild chilies. Want more kick? Add some jalapeños. It’s your enchilada adventure!
• Total crowd-pleaser – Kids, adults, picky eaters – nobody can resist these creamy, cheesy bundles of joy.

Seriously, once you make these, you’ll be adding them to your regular rotation. They’re that good.

Ingredients You’ll Need for Chicken Enchiladas with Sour Cream White Sauce

Alright, let’s gather our goodies! The best part about this recipe is that most of these ingredients are probably already in your kitchen (or super easy to grab at the store). Here’s what you’ll need:

• 2 cups cooked, shredded chicken – Rotisserie chicken is my secret weapon here. Just shred it up and you’re golden. So much faster than cooking chicken from scratch!
• 8 small flour tortillas (6-inch size) – The smaller ones are perfect for rolling up neatly. If you only have larger ones, just use fewer tortillas and make bigger enchiladas.
• 2 cups shredded Monterey Jack cheese – Divided (we’ll use some in the filling and some on top). Pro tip: shred it yourself for the best melt!

Sauce Ingredients

Now for the star of the show – that dreamy sour cream white sauce. Don’t let the fancy name fool you, it’s crazy simple to make:

• 3 tablespoons butter – Unsalted is best so you can control the salt level.
• 3 tablespoons all-purpose flour – This is our thickening agent. Don’t skip it!
• 2 cups chicken broth – Low-sodium if possible, since we’ll be adding our own seasonings.
• 1 cup sour cream – Full-fat gives the creamiest results, but light works in a pinch.
• 1 (4 oz) can diced green chilies – Drained! Unless you want extra liquid in your sauce (you don’t).
• 1 teaspoon garlic powder – Because everything’s better with garlic.
• 1 teaspoon onion powder – Adds that savory depth.
• ½ teaspoon cumin – Just enough for that warm, earthy note.
• ½ teaspoon salt – Adjust to taste after the sauce is done.
• ¼ teaspoon black pepper – Freshly ground if you’ve got it.
• Fresh cilantro for garnish (optional) – For that pretty pop of green and fresh flavor.

See? Nothing too crazy! Just simple ingredients that come together to make something magical. Now let’s get cooking!

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

Alright, let’s make some magic happen! Don’t worry if you’ve never made enchiladas before – I’ll walk you through each step. The key is to take it one delicious layer at a time.

Preparing the Filling

First things first - let’s get that oven preheating to 350°F (175°C). While that’s warming up, we’ll tackle the filling:

1. Grab a medium bowl and toss your shredded chicken with 1 cup of the Monterey Jack cheese. Mix it up until every bite of chicken has some cheesy love. This keeps the filling extra creamy when it bakes!
2. Now, lay out your tortillas on a clean surface. I like to warm them for about 10 seconds in the microwave first – it makes them more pliable so they don’t crack when rolling.
3. Divide the chicken mixture evenly among the tortillas (about ¼ cup per tortilla). Spread it in a line down the center, leaving about an inch at each end.

Making the Sour Cream White Sauce

While your oven’s heating and your filling’s ready, let’s make that showstopper sauce:

1. Melt the butter in a medium saucepan over medium heat. Watch it closely – we want it melted but not browned.
2. Whisk in the flour and cook for about 1 minute. This cooks out the raw flour taste and creates our roux (fancy word for thickener). It should smell nice and toasty!
3. Now, slowly pour in the chicken broth while whisking constantly. This is the key to avoiding lumps – keep that whisk moving! It’ll look thin at first, but have faith.
4. Cook the mixture, stirring frequently, for about 5 minutes until it thickens enough to coat the back of a spoon. You’ll know it’s ready when you can run your finger through the sauce on the spoon and the line holds.
5. Remove the pan from the heat before stirring in the sour cream, green chilies, and all those lovely seasonings (garlic powder, onion powder, cumin, salt, and pepper). The sauce should be smooth and creamy – give it a taste and adjust the salt if needed.

Assembling and Baking

Now for the fun part – putting it all together!

1. Lightly grease a 9x13 inch baking dish with cooking spray or butter. Trust me, this makes cleanup so much easier.
2. Roll up each filled tortilla tightly and place them seam-side down in the dish. Fit them snugly – they can be cozy neighbors!
3. Pour that glorious sour cream sauce evenly over the top, making sure all the enchiladas get saucy love. Use a spatula to spread it into any gaps.
4. Sprinkle the remaining 1 cup of cheese over the top. Be generous – this is what creates that golden, bubbly crust we all dream about.
5. Bake for 20-25 minutes until the cheese is melted and the edges are just starting to turn golden brown. Your kitchen is going to smell amazing!

6. Let them cool for about 5 minutes before serving (I know, the wait is torture). This helps the sauce set so they don’t fall apart when you serve them.
7. Garnish with fresh cilantro if you’re feeling fancy. Then dig in while they’re hot and gooey!

See? Not so complicated after all! The most important thing is to not stress about making them look perfect – even if they fall apart a little, they’ll still taste incredible.

Variations for Chicken Enchiladas with Sour Cream White Sauce

One of my favorite things about this recipe is how easily you can switch it up! Here are some fun ways to make these enchiladas your own:

• Corn tortilla lovers – Swap the flour tortillas for corn ones if that's your jam. Just warm them first so they don't crack, and know they'll soak up more sauce (which isn't necessarily a bad thing!).
• Extra veggie power – Stir some sautéed spinach, roasted corn, or diced zucchini into the chicken filling. Sneaky nutrition win!
• Bean boost – Mix in black beans or pinto beans with the chicken for extra protein and texture. Drain them well first!
• Cheese variations – Monterey Jack is perfect, but pepper jack adds nice heat. For something milder, try mozzarella or mild cheddar.
• Different protein – Not feeling chicken? Shredded pork or turkey works great too. You could even do just cheese for vegetarian enchiladas.
• Spice it up – Add diced jalapeños to the filling or sauce if you like things fiery. Or stir in some smoked paprika for depth.
• Creamy shortcuts – In a real hurry? You can use canned cream of chicken soup mixed with sour cream instead of making the sauce from scratch (I won't tell!).

The best part? No matter how you tweak them, these enchiladas always come out comforting and delicious. Cooking should be fun – play around with flavors you love!

Serving and Storage Tips for Chicken Enchiladas with Sour Cream White Sauce

Okay, let's talk about the best ways to serve these beauties and how to keep them tasting amazing if (big IF) you have leftovers. Because let's be real - sometimes the second-day enchiladas are even better than the first!

Serving suggestions:

• Let them rest for about 5 minutes after baking. I know it's hard to wait when your kitchen smells this good, but this helps the sauce thicken up so they don't fall apart when you serve them.
• I love serving these with a simple side salad - something crisp and fresh to balance the richness. A lime wedge on the plate is nice for squeezing over too.
• For a full Mexican feast, add some Spanish rice, refried beans, or charro beans on the side. And don't forget the margaritas!
• If you're serving a crowd, you can assemble two pans - one spicy (add extra chilies or jalapeños) and one mild. Everyone gets happy!

Storage tips:

• Leftovers (if you're lucky enough to have any) keep beautifully in the fridge for 3-4 days in an airtight container. The flavors actually meld together even more!
• To reheat: Microwave single servings for 1-2 minutes until warmed through, or bake at 350°F for about 15-20 minutes until hot. Add a splash of broth if they seem dry.
• Freezer-friendly alert! These enchiladas freeze like a dream. Wrap the whole pan (after cooling completely) tightly in foil, then plastic wrap. Or portion into freezer-safe containers.
• To reheat frozen: Thaw overnight in fridge, then bake at 350°F covered for 20 minutes, uncovered for 10 more. Or bake from frozen (add 15 extra minutes).
• Pro tip: Freeze individual portions for quick lunches - just grab one or two enchiladas when you need a comforting meal fast!

Honestly, I sometimes make a double batch just to have some stashed in the freezer. Future you will be so grateful when you're too tired to cook but still want something homemade and delicious!

Helpful Notes for Chicken Enchiladas with Sour Cream White Sauce

Before you dash off to make these beauties, here are my absolute must-share tips to guarantee enchilada success every single time:

• Rotisserie chicken is your BFF – I can't stress this enough! That pre-cooked bird from the grocery store is the ultimate shortcut. Just shred the meat (both white and dark works great) and you're halfway done. No chicken? Canned chicken works in a pinch too.
• Spice control is key – The green chilies add mild heat, but if you're sensitive to spice, use half the can. Want more kick? Add a diced jalapeño to the filling or a pinch of cayenne to the sauce. Taste as you go!
• Sauce too thick? If your white sauce gets thicker than you'd like while cooking, just whisk in a splash more chicken broth until it's pourable. Too thin? Let it simmer a bit longer.
• Nutrition perks – Each serving (about 2 enchiladas) packs 28g protein, which is pretty awesome for something this comforting. The sour cream adds calcium, and you can boost fiber by using whole wheat tortillas.
• Gluten-free option – Swap the flour for cornstarch (use 1.5 tablespoons instead of 3 tablespoons flour) and use corn tortillas. Just mix the cornstarch with cold broth before adding to the melted butter.
• Dairy-free hack – Use plant-based butter, cheese, and coconut milk yogurt instead of sour cream. The texture will be slightly different but still delicious.
• Don't skip the resting time – I know it's tempting to dive right in, but letting them sit for 5 minutes after baking makes them so much easier to serve neatly.

Remember, cooking should be fun, not stressful! If something doesn't go perfectly, it'll still taste amazing. The first time I made these, I totally overfilled the tortillas and they burst open - still disappeared in minutes!

Frequently Asked Questions

I get so many questions about these enchiladas - which makes sense because they're basically perfection wrapped in tortillas. Here are the answers to the stuff people ask me most:

1. Can I use Greek yogurt instead of sour cream?
   Yes! Plain Greek yogurt works in a pinch, though it might make the sauce a tad tangier. Use full-fat for best results and stir it in off the heat so it doesn't curdle.
2. How do I reheat these without drying them out?
   My secret is adding a splash of chicken broth before reheating - just a tablespoon or two over the top. Cover with foil and bake at 350°F until warmed through (about 15 minutes). Microwave works too - just use lower power.
3. Can I make these ahead and bake later?
   Absolutely! Assemble everything, cover tightly, and refrigerate for up to 24 hours before baking. You might need to add 5-10 extra minutes in the oven since it's going in cold.
4. Why flour tortillas instead of corn?
   Flour tortillas stay softer with the creamy sauce, but corn works too! Just warm them first so they don't crack when rolling. Corn tortillas will soak up more sauce (which some people love).
5. The sauce looks lumpy - can I fix it?
   Don't panic! Just whisk vigorously or use an immersion blender to smooth it out. If it's really stubborn, strain it through a fine mesh sieve. And remember - once it's baked, no one will notice small lumps!

Still have questions? Drop them in the comments and I'll help you out - I want your enchilada experience to be as amazing as possible!

Final Thoughts on Chicken Enchiladas with Sour Cream White Sauce

If you couldn't tell already, I'm completely obsessed with these enchiladas. There's just something about that creamy sauce hugging tender chicken and melty cheese that feels like pure comfort in every bite. What I love most is how something so simple to make can taste so special - it's the kind of meal that makes everyone at the table happy without leaving you exhausted in the kitchen.

Whether it's a busy weeknight or you're feeding a crowd, these enchiladas never let me down. So grab that rotisserie chicken and get rolling - your new favorite dinner is just about 40 minutes away. Trust me, your future self will thank you when you're eating those first glorious, sauce-dripping bites!

Print