Chicken Enchiladas with Sour Cream White Sauce

There’s nothing quite like a bubbling tray of Chicken Enchiladas with Sour Cream White Sauce coming out of the oven. Creamy, cheesy, and bursting with savory flavor, this dish is the ultimate comfort food that balances tender chicken, tortillas, and a luscious sour cream sauce. Perfect for weeknight dinners, potlucks, or family gatherings, this recipe will quickly become a household favorite.

In this article, we’ll walk you through everything you need: a detailed ingredients list, essential kitchen tools, step-by-step preparation instructions, nutritional details, and expert tips to ensure your enchiladas come out flawless every time.

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

• Creamy and Comforting – The sour cream white sauce is smooth and rich, coating every bite of chicken and tortilla.

• Family-Friendly – Kids and adults alike love this dish. You can also adjust the spice level.

• Make-Ahead Friendly – Assemble the enchiladas a day ahead, refrigerate, and bake before serving.

• Customizable – Use rotisserie chicken, leftover turkey, or even swap in veggies for a meatless twist.

If you’ve been searching for a recipe that strikes the perfect balance of flavor and ease, this is it.

Ingredients for Chicken Enchiladas with Sour Cream White Sauce

Here’s what you’ll need to bring this Mexican-inspired casserole to life:

For the Chicken Filling:

• 3 cups cooked chicken, shredded (rotisserie chicken works perfectly)

• 1 medium onion, finely diced

• 1–2 cloves garlic, minced

• 1 tablespoon olive oil

• 1 cup shredded cheddar cheese (or Mexican cheese blend)

• 1 teaspoon cumin powder

• 1 teaspoon chili powder (optional, for extra flavor)

• Salt and black pepper, to taste

the Sour Cream White Sauce:

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 2 cups chicken broth (low-sodium preferred)

• 1 cup sour cream

• 1 cup shredded Monterey Jack cheese (or mozzarella)

• 1 (4 oz) can diced green chilies (mild or hot, depending on preference)

• ½ teaspoon smoked paprika

• ½ teaspoon onion powder

• Pinch of cayenne pepper (optional, for heat)

• Salt and pepper, to taste

For Assembling:

• 8–10 flour tortillas (soft taco size)

• 1 cup extra shredded cheese (cheddar or Mexican blend) for topping

• Fresh cilantro, chopped (for garnish)

• Sliced green onions (optional, for garnish)

Required Kitchen Tools

To make this recipe simple and efficient, gather the following tools:

• Large skillet (for sautéing chicken filling)

• Medium saucepan (for sour cream sauce)

• Mixing bowls

• 9×13-inch baking dish

• Whisk (for sauce preparation)

• Wooden spoon or spatula

• Measuring cups and spoons

• Aluminum foil

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

Follow these steps carefully, and you’ll have golden, cheesy enchiladas ready in no time.

1: Prepare the Chicken Filling

1. Heat olive oil in a skillet over medium heat.

2. Add the diced onion and cook until soft and translucent (about 3 minutes).

3. Stir in garlic and cook for 30 seconds until fragrant.

4. Add shredded chicken, cumin, chili powder, salt, and pepper. Stir until well combined.

5. Remove from heat and mix in 1 cup shredded cheddar cheese. Set aside.

2: Make the Sour Cream White Sauce

1. In a medium saucepan, melt the butter over medium heat.

2. Whisk in the flour to form a roux, cooking for about 1 minute.

3. Slowly add the chicken broth, whisking constantly to prevent lumps.

4. Simmer for 3–5 minutes until the sauce thickens slightly.

5. Lower the heat and stir in sour cream, shredded Monterey Jack cheese, green chilies, paprika, onion powder, and cayenne pepper.

6. Stir until smooth and creamy. Taste and adjust seasoning with salt and pepper. Remove from heat.

3: Assemble the Enchiladas

1. Preheat the oven to 350°F (175°C).

2. Lightly grease a 9×13-inch baking dish.

3. Place about ¼ cup of the chicken filling down the center of each tortilla.

4. Roll the tortillas tightly and arrange them seam-side down in the baking dish.

5. Pour the sour cream white sauce evenly over the enchiladas.

6. Sprinkle with the extra shredded cheese on top.

4: Bake

1. Cover with foil and bake for 20 minutes.

2. Remove the foil and bake an additional 10 minutes, until the cheese is melted and bubbly.

5: Garnish and Serve

1. Remove from oven and let cool slightly.

2. Garnish with fresh cilantro and green onions.

3. Serve warm with Mexican rice, refried beans, or a crisp salad.

Helpful Tips for Perfect Chicken Enchiladas with Sour Cream White Sauce

• Use Rotisserie Chicken – It saves time and adds depth of flavor.

• Prevent Soggy Tortillas – Lightly warm or pan-fry tortillas before filling them to make them sturdier.

• Make it Spicier – Add jalapeños or hot green chilies to the sauce for extra heat.

• Double the Batch – Enchiladas freeze well. Prepare two trays, bake one, and freeze the other for later.

• Cheese Options – Cheddar, Monterey Jack, or a Mexican blend all work beautifully.

Serving Suggestions

Pair your Chicken Enchiladas with Sour Cream White Sauce with:

• Mexican rice or cilantro lime rice

• Refried beans or black beans

• Fresh guacamole and tortilla chips

• A simple lettuce and tomato salad with lime dressing

Why This Recipe Works

The beauty of this dish lies in its creamy sauce. Unlike red or green enchiladas, the sour cream white sauce offers a mild yet indulgent twist that balances richness with subtle tang. It’s approachable for picky eaters and versatile enough to dress up for special occasions.

Frequently Asked Questions (FAQs)

1. Can I make Chicken Enchiladas with Sour Cream White Sauce ahead of time?
Yes! Assemble the enchiladas, cover tightly with foil, and refrigerate for up to 24 hours. Bake when ready to serve.

2. Can I freeze them?
Absolutely. Wrap the dish in foil and freeze for up to 3 months. Bake from frozen, adding 15–20 extra minutes to the cook time.

3. Can I use corn tortillas instead of flour?
Yes, but corn tortillas tend to break easily. Warm them in oil or steam before filling to prevent tearing.

4. How do I reheat leftovers?
Place enchiladas in a baking dish, cover with foil, and warm at 325°F until heated through.

Conclusion: Try These Creamy Chicken Enchiladas Tonight!

If you’re craving a cozy, family-friendly meal, Chicken Enchiladas with Sour Cream White Sauce deliver every time. They’re creamy, flavorful, and adaptable to your personal tastes. Whether you’re cooking for a weeknight dinner or hosting a casual gathering, this dish will leave everyone asking for seconds.

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