Chicken Enchiladas with Sour Cream White Sauce

Okay, I'll confess – my love affair with these chicken enchiladas started in college when my roommate's abuela visited and took pity on our sad takeout habits. That first bite of her creamy, dreamy sour cream white sauce clinging to tender chicken changed my life. Now it's my go-to comfort food when I need something warm, satisfying, and ridiculously easy. The magic is all in that velvety sauce – not too heavy, not too thin, just the perfect blanket of creamy goodness over every enchilada. Trust me, once you try this version, you'll never go back to the canned stuff again.

Why You'll Love These Chicken Enchiladas with Sour Cream White Sauce

Let me count the ways this recipe will become your new favorite:

• That silky sour cream sauce coats every bite without being gloppy – it's like a warm, tangy hug for your taste buds
• You can whip it up in 40 minutes flat (I've timed it between toddler meltdowns)
• The filling stays juicy, not dry thanks to the sauce mixed right into the chicken
• Everyone from picky kids to fancy foodie friends goes wild for that golden cheese crust
• Leftovers (if you're lucky enough to have any) taste even better the next day

Seriously – these enchiladas are the culinary equivalent of your favorite cozy sweater.

Ingredients for Chicken Enchiladas with Sour Cream White Sauce

Here's your shopping list for these heavenly enchiladas - I've made this enough times to know these measurements are absolutely foolproof. Pro tip: grab everything before you start cooking because once that sauce starts bubbling, you won't want to leave the stove!

• 2 cups shredded cooked chicken (a rotisserie chicken is my secret weapon here - just remove the skin first)
• 8 (8-inch) flour tortillas (the burrito-sized ones give you the perfect roll-up ratio)
• 2 tablespoons butter (real butter only - this is no time for substitutions)
• 2 tablespoons all-purpose flour (I keep mine in a jar right next to the stove for easy access)
• 1 ½ cups chicken broth (low-sodium is best so you can control the seasoning)
• 1 cup packed sour cream (full-fat gives the creamiest results - trust me on this)
• 1 (4 oz) can diced green chiles (mild or hot depending on your heat preference)
• 2 cups shredded Monterey Jack cheese (pre-shredded works fine, but fresh grated melts like a dream)
• ½ cup diced tomatoes (optional but adds such a nice fresh pop on top)

See? Nothing fancy or hard to find. I bet you've got half this stuff in your kitchen already. That's the beauty of this recipe - simple ingredients transformed into something magical.

Equipment You'll Need

Don't worry - you won't need any fancy gadgets for these enchiladas. Just grab these basics from your kitchen:

• Medium saucepan (for that dreamy sour cream sauce - mine's got a few sauce splatters that prove its love)
• Whisk (a silicone one won't scratch your pan when you're stirring like mad)
• 9x13 inch baking dish (the classic Pyrex one your mom probably has too)
• Mixing bowls (one big one for the chicken filling, maybe a small one for toppings)
• Rubber spatula (to scrape every last bit of sauce - waste not, want not!)

That's it! No stand mixers or food processors required. Though if you want to be extra fancy, a microplane for fresh lime zest over the top never hurt anybody.

How to Make Chicken Enchiladas with Sour Cream White Sauce

Alright, let's get cooking! This is where the magic happens - turning simple ingredients into that creamy, cheesy perfection we all crave. I'll walk you through each step so your enchiladas come out just right. First things first - preheat that oven to 350°F (175°C). Trust me, you'll want it nice and hot when your enchiladas are ready to bake.

Preparing the Sour Cream White Sauce

This sauce is the heart of the recipe, and it's easier than you think! Start by melting the butter in your saucepan over medium heat - you'll know it's ready when those little bubbles calm down. Now here's the key: whisk in the flour and keep stirring for about a minute. You're making what fancy chefs call a roux, but don't let that intimidate you - just think of it as buttery flour paste.

Now slowly pour in the chicken broth while whisking like your life depends on it. This is how we avoid lumps! Keep stirring until the sauce thickens enough to coat the back of a spoon - about 3-4 minutes. Remove from heat before adding the sour cream - this part's crucial because if it's too hot, the sour cream will curdle (not cute). Stir in those green chiles last, and boom - you've just made liquid gold.

Assembling the Chicken Enchiladas

Time to put it all together! Mix half the sauce with your shredded chicken - this keeps every bite juicy. Now grab your tortillas and spoon about ¼ cup filling down the center of each one. Roll them up snug (not tight!) and place them seam-side down in your baking dish. This little trick keeps them from unrolling in the oven.

Pour the remaining sauce over the top - don't be shy, get every last drop! Then comes the best part: sprinkle all that Monterey Jack cheese evenly across the top. Slide the dish into your preheated oven and bake for 20-25 minutes until everything's bubbly and golden. The hardest part? Waiting 5 minutes before digging in so they set perfectly!

Tips for Perfect Chicken Enchiladas with Sour Cream White Sauce

After making these enchiladas more times than I can count (my family demands them weekly), I've picked up some game-changing tricks that'll take yours from good to "oh-my-god-can-I-have-the-recipe" amazing:

• Room temp sour cream is your friend - Take it out of the fridge 30 minutes before starting. Cold sour cream can make your sauce grainy when it hits the hot pan.
• Keep your tortillas flexible - Microwave them for 20 seconds wrapped in a damp paper towel so they roll without cracking.
• Don't overfill! - That ¼ cup measure isn't a suggestion. Too much filling and you'll have enchilada explosions in the oven.
• Let them rest - I know it's hard, but giving them 5-10 minutes after baking means the sauce thickens up perfectly instead of running everywhere.
• Broil for the last minute - If your cheese isn't quite golden enough, a quick broil gives you that gorgeous bubbly crust.
• Double the chiles if you dare - For spice lovers, an extra can transforms these into something magical (just warn your guests first!).

Oh! And here's my sneaky secret - sometimes I'll stir a spoonful of the sauce into my chicken filling before assembling. It makes every single bite impossibly moist. You're welcome.

Variations and Substitutions

One of the best things about this recipe? It's like a blank canvas waiting for your personal touch! Over the years, I've played around with so many versions - here are my favorite twists that still keep that magical creamy goodness:

• Corn tortillas for authenticity - Just warm them first (I throw a stack between damp paper towels and microwave for 30 seconds) so they don't crack when rolling. You'll need about 12-14 of the 6-inch size.
• Black beans for extra protein - Drain and rinse a can, then mix them right into the chicken filling. My vegetarian friends go nuts when I do this with just beans (skip the chicken entirely).
• Dairy-free? No problem! Swap the butter for olive oil, use vegetable broth, and replace sour cream with coconut cream or cashew cream (blend soaked cashews with water until smooth). Violife makes an amazing melty vegan Monterey Jack too!
• Spice it up - Add a diced jalapeño (seeds removed unless you're brave) to the filling, or stir a teaspoon of chipotle powder into the sauce for smoky heat.
• Rotisserie chicken alternative - Leftover turkey after Thanksgiving? Shredded pork from taco night? Even canned chicken in a pinch works surprisingly well here.
• Cheese lovers unite - Sometimes I do half pepper jack for extra kick, or swap in queso fresco for a more authentic crumbly topping.

The beauty is that no matter how you tweak it, that creamy sauce ties everything together. My neighbor once used leftover grilled zucchini instead of chicken and raved about it for weeks. Really, the only wrong way is not making them at all!

Serving Suggestions

Now that you've got these gorgeous enchiladas coming out of the oven (and your kitchen smells like a Mexican restaurant in the best way), let's talk about how to serve them up right. I've found these pairings make the meal feel extra special without adding much work:

• Classic Mexican rice - That tomato-y, fluffy rice soaks up extra sauce beautifully. My hack? Use the microwave pouches if you're short on time - I won't tell!
• Simple lime-cilantro slaw - Just shredded cabbage, lime juice, chopped cilantro, and a pinch of salt cuts through the richness perfectly.
• Warm black beans - Drained, rinsed, and heated with a sprinkle of cumin - easiest protein-packed side ever.
• Cooling toppings bar - Set out diced avocado, extra sour cream, pico de gallo, and lime wedges so everyone can customize.
• Crisp green salad - Just greens, thin red onion slices, and a lime vinaigrette make everything feel balanced.

For drinks, you can't go wrong with icy cold Mexican beer or a sparkling limeade. And here's my secret - these enchiladas taste even better the next day, so I often make extra for easy lunches. Just wrap individual portions in foil and reheat when the craving hits!

Storing and Reheating Chicken Enchiladas with Sour Cream White Sauce

Here's the good news - these enchiladas might just taste better as leftovers! But only if you store them right. After years of trial and error (and one sad, soggy disaster), here's exactly how I keep that creamy texture perfect for round two:

Fridge storage: Let your enchiladas cool completely (but no more than 2 hours at room temp - food safety first!). Cover the baking dish tightly with foil or transfer portions to airtight containers. They'll stay dreamy for 3-4 days in the fridge. Pro tip: Sprinkle a little extra cheese on top before reheating - it revives that fresh-baked look.

Freezing magic: These freeze like a dream! Wrap individual enchiladas in parchment paper first, then foil (this prevents freezer burn). Or layer the whole batch in a freezer-safe dish with parchment between layers. They'll keep for 2-3 months. Write the date on the package - future you will be grateful when dinner emergencies strike!

Reheating right: The oven is your best friend here. For fridge leftovers, bake covered at 350°F for 15-20 minutes until heated through. Frozen? No need to thaw - just add 10 extra minutes covered, then uncover for the last 5 to crisp up the cheese. Microwave works in a pinch (use 50% power and stir the sauce halfway), but the oven keeps that perfect texture.

Oh! And if your sauce seems a little thick after storage, stir in a tablespoon of milk or broth when reheating. It'll bring back that silky consistency that makes these enchiladas so special. Now you've got delicious meals ready whenever the craving hits - my kind of meal prep!

Nutritional Information

Let's be real - we're not eating enchiladas for their diet-friendly qualities, but I know some folks like to keep track. These numbers are estimates based on standard ingredients, but your exact count will vary depending on your tortilla thickness, cheese amounts (no judgment if you went heavy!), and whether you added extra toppings. That being said, one of these beauties gives you a solid protein punch from the chicken and plenty of calcium from all that glorious cheese.

The sour cream white sauce adds some richness, but using low-sodium broth helps keep things balanced. If you're watching certain nutrients, you can easily tweak this recipe - swap in low-fat dairy, load up on veggie toppings, or use whole wheat tortillas. But between you and me? Sometimes food is just about joy, and these enchiladas deliver that in every creamy, cheesy bite!

As with any homemade recipe, exact nutritional values depend on your specific ingredients and portion sizes. For precise dietary needs, I'd recommend plugging your exact brands into a nutrition calculator. Now go enjoy your enchiladas guilt-free - life's too short not to savor every delicious mouthful!

Frequently Asked Questions

After sharing this recipe with countless friends (and getting flooded with texts every time someone makes it), I've noticed the same few questions popping up. Here's everything you need to know to make these enchiladas with confidence:

Can I make these enchiladas ahead of time?
Absolutely! Assemble them completely (right up to adding the cheese topping), then cover tightly and refrigerate for up to 24 hours before baking. You might need to add 5-10 extra minutes in the oven since you're starting with a cold dish. The sauce actually benefits from this resting time - it thickens up beautifully!

How spicy are these with the green chiles?
With just one can of mild green chiles, these have a very gentle warmth - my five-year-old gobbles them up! But if you're sensitive to spice, you can rinse the chiles first to tame them further. Fire lovers? Double up on hot green chiles or add a diced jalapeño to the filling.

Can I use corn tortillas instead of flour?
You bet! Corn tortillas give that authentic Mexican restaurant flavor. Just warm them first (stack between damp paper towels and microwave 30 seconds) so they roll without cracking. You'll need about 12-14 of the 6-inch size since they're smaller than flour tortillas.

Why did my sour cream sauce separate?
Oh no! This usually happens if the sauce was too hot when you added the sour cream. Next time, take the pan completely off heat and let it cool slightly before stirring in the sour cream. If it happens, a blender can sometimes rescue it - blend until smooth again.

Can I freeze the leftovers?
Freezing is my secret weapon! Wrap individual portions in parchment, then foil, and they'll keep beautifully for 2-3 months. Reheat straight from frozen in a 350°F oven (covered) for about 30 minutes. The texture stays miraculously close to fresh - just maybe add a little extra cheese on top before reheating!

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