Chicken Enchiladas with Sour Cream White Sauce: A Creamy, Comforting Classic

Why You’ll Love This Recipe

These enchiladas are rich and comforting with a perfect balance of creaminess and spice. The sour cream sauce gives a smooth, tangy flavor that pairs beautifully with the savory chicken filling. It’s a family-friendly meal that even picky eaters will love. You can make it ahead of time, freeze it, and reheat it without losing any of that creamy goodness. Whether for a casual dinner or a cozy weekend treat, this dish delivers restaurant-quality taste with minimal effort.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked Shredded Chicken – The heart of the dish. You can use rotisserie chicken for convenience or freshly cooked chicken breasts for a lighter option.

Flour Tortillas – Soft and flexible, they hold the filling perfectly and absorb the creamy sauce beautifully. Corn tortillas work too if you prefer a traditional texture.

Butter – The base for the sauce, adding richness and helping form the roux for thickening.

All-Purpose Flour – Combined with butter to create a smooth roux that gives the sauce its silky consistency.

Chicken Broth – Adds savory depth and helps balance the creaminess of the sauce.

Sour Cream – The star ingredient in the white sauce, providing tang and creaminess that make the dish irresistible.

Green Chilies – Bring mild heat and flavor without overpowering the creaminess. You can adjust the amount based on your spice preference.

Cheddar or Monterey Jack Cheese – Melts beautifully into the sauce and on top for that gooey, golden finish.

Onion and Garlic Powder – Add subtle flavor and aromatic warmth to the chicken mixture.

Salt and Black Pepper – Essential for balancing the rich and creamy flavors.

Cilantro or Green Onions – Optional garnish for a fresh, colorful finish.

Directions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. In a large bowl, combine the shredded chicken with half of the cheese, onion powder, garlic powder, salt, and pepper. Mix well and set aside.

To make the sour cream white sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden. Gradually pour in the chicken broth while whisking constantly to avoid lumps. Continue to cook until the mixture thickens slightly. Reduce the heat and stir in the sour cream and green chilies. Do not let it boil—just heat gently until smooth and creamy.

Spoon a bit of the sauce over the bottom of the baking dish. Fill each tortilla with the chicken mixture, roll it up tightly, and place seam-side down in the dish. Pour the remaining sauce evenly over the enchiladas, ensuring they’re fully covered. Sprinkle the rest of the cheese on top.

Bake uncovered for 25–30 minutes, or until the sauce is bubbly and the cheese is melted and golden. Let it rest for 5 minutes before serving. Garnish with chopped cilantro or green onions for a fresh finish.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

This recipe serves 6 people generously.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for 15–20 minutes or in the microwave for 2–3 minutes until hot. If the sauce thickens after refrigeration, add a splash of milk or broth when reheating. You can also freeze the enchiladas before baking—just thaw overnight in the fridge and bake as directed.

Variations and Customizations

Spicy Kick – Add diced jalapeños or a pinch of cayenne pepper to the sauce for extra heat.

Cheese Lover’s Dream – Use a blend of Monterey Jack, Pepper Jack, and cheddar for a gooey, flavorful topping.

Vegetarian Version – Replace the chicken with sautéed mushrooms, black beans, and corn for a hearty meat-free option.

Green Enchilada Fusion – Add a few tablespoons of green enchilada sauce to the sour cream mixture for a tangier flavor.

Bacon Twist – Mix crispy bacon bits into the filling for an extra smoky flavor.

Lighter Option – Use Greek yogurt instead of sour cream for a protein-packed version.

Southwestern Style – Add roasted red peppers, corn, and black beans to the filling for extra color and texture.

Cilantro Lime Upgrade – Stir in fresh lime juice and chopped cilantro into the sauce for a zesty, refreshing touch.

Extra Creamy Version – Fold in a bit of cream cheese with the sour cream for added richness.

Gluten-Free Option – Use gluten-free tortillas and substitute cornstarch for flour in the sauce.

FAQs

Can I use corn tortillas instead of flour?

Yes, but warm them slightly before rolling to prevent cracking.

Can I use rotisserie chicken?

Absolutely—it saves time and adds a great flavor.

How do I keep enchiladas from getting soggy?

Avoid overfilling them and don’t oversaturate the tortillas with sauce before baking.

Can I make the sauce ahead of time?

Yes, prepare it up to 2 days in advance and store it in the fridge. Reheat gently before using.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works well as a lighter substitute.

How can I make it spicier?

Add diced jalapeños, chili flakes, or use pepper jack cheese.

What’s the best cheese for enchiladas?

Monterey Jack melts smoothly and pairs perfectly with the creamy sauce.

Can I freeze these enchiladas?

Yes, assemble them without baking, then cover and freeze for up to 3 months.

Can I add vegetables to the filling?

Absolutely. Bell peppers, corn, or spinach make excellent additions.

How do I reheat leftovers without drying them out?

Cover with foil and bake at 350°F until heated through, or microwave with a splash of broth.

Conclusion

These Chicken Enchiladas with Sour Cream White Sauce are pure comfort food—creamy, cheesy, and full of rich flavor. The smooth white sauce sets them apart from traditional enchiladas, creating a dish that feels indulgent yet approachable. Whether you’re feeding family or hosting guests, this recipe is guaranteed to impress. Once you’ve tried it, it’s bound to become a regular in your dinner rotation—a comforting classic you’ll crave time and time again.

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