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

Why You’ll Love This Recipe

You’ll love how effortlessly these enchiladas come together while tasting like they took hours to make. The creamy white sauce gives a unique twist to the traditional red enchilada, creating a velvety, comforting flavor. It’s perfect for feeding a crowd, meal prepping, or making ahead for busy evenings.

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Ingredients

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

Chicken: Cooked shredded chicken works best. I love using leftover rotisserie chicken for a quick and flavorful shortcut.

Flour tortillas: Soft flour tortillas make rolling easy and soak up the creamy sauce perfectly. Corn tortillas can be used if you prefer a more traditional texture.

Butter: Adds richness to the sauce and helps form the roux base for thickening.

Flour: Combined with butter, flour creates the structure for the creamy white sauce.

Chicken broth: Enhances the flavor and balances the creaminess of the sauce.

Sour cream: The star ingredient that makes the sauce velvety and tangy. For a lighter version, use light sour cream or Greek yogurt.

Green chilies: Add mild spice and a touch of acidity that lifts the overall flavor without overpowering the creaminess.

Cheddar or Monterey Jack cheese: Melts beautifully inside and on top of the enchiladas, adding gooey comfort.

Onion and garlic powder: Subtle seasonings that bring warmth and depth to the sauce and filling.

Salt and pepper: Essential for balancing the flavors and enhancing the creamy elements.

Directions

Preheat your oven to 350°F (175°C) and lightly grease a baking dish. In a skillet, melt butter over medium heat. Stir in flour and whisk constantly for about a minute to create a smooth roux. Gradually add chicken broth, whisking until the mixture thickens into a creamy sauce. Remove from heat and stir in sour cream, green chilies, garlic powder, salt, and pepper until well combined—be sure not to let the sauce boil, as that can cause the sour cream to curdle.

Spread a thin layer of the sauce on the bottom of the baking dish. Fill each tortilla with shredded chicken and a sprinkle of cheese, roll tightly, and place seam-side down in the dish. Pour the remaining sauce evenly over the enchiladas and top with more cheese.

Bake uncovered for 20–25 minutes, or until bubbly and golden on top. Let it rest for a few minutes before serving. Garnish with chopped cilantro or green onions if desired.

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 4–6 people and takes about 40 minutes total—15 minutes for prep and 25 minutes for baking. It’s an excellent choice for a comforting dinner or when entertaining guests.

Storage/reheating

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 325°F for about 15 minutes or in the microwave in short intervals. If the sauce thickens too much, add a splash of milk or broth before reheating.

Variations and Customizations

Spicy Enchiladas: Add diced jalapeños or a sprinkle of cayenne pepper to the sauce for a fiery kick.

Green Enchilada Twist: Mix salsa verde into the sauce for a tangier, zestier version.

Cheesy Deluxe: Use a blend of Monterey Jack, cheddar, and pepper jack for a gooey, flavorful topping.

Vegetarian Option: Replace chicken with sautéed mushrooms, black beans, or roasted vegetables for a hearty meatless meal.

Low-Fat Version: Use Greek yogurt instead of sour cream and reduce the butter slightly to lighten the sauce.

Tex-Mex Style: Add corn, black beans, and a dash of taco seasoning to the filling for a flavor-packed variation.

Cilantro-Lime Upgrade: Stir a teaspoon of lime juice and fresh chopped cilantro into the sauce before baking for brightness.

Smoky Flavor: Add smoked paprika or chipotle powder to the sauce for a deeper, more complex taste.

Cheddar Jalapeño Topping: Sprinkle sliced jalapeños on top before baking for a colorful and spicy finish.

Breakfast Enchiladas: Fill tortillas with scrambled eggs and chicken, then top with the same white sauce for a morning twist.

FAQs

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well—just warm them slightly so they don’t tear during rolling.

How can I prevent my tortillas from getting soggy?

Don’t overload them with sauce before baking, and serve soon after cooking for the best texture.

Can I make the sauce ahead of time?

Yes, prepare it up to a day ahead and store it in the fridge. Reheat gently before using.

Can I freeze these enchiladas?

Yes, assemble them without baking, cover tightly, and freeze for up to 2 months. Bake directly from frozen, adding 10 minutes to the cook time.

What type of cheese melts best?

Monterey Jack or a blend of cheddar and mozzarella melts perfectly for creamy, gooey enchiladas.

How do I keep sour cream sauce from curdling?

Avoid boiling the sauce—keep it over medium heat and stir gently after adding sour cream.

Can I make it spicier?

Absolutely. Add hot sauce, jalapeños, or extra green chilies for a kick.

Is this recipe kid-friendly?

Yes, the mild sauce and cheesy flavor make it a hit with kids and adults alike.

Can I use leftover turkey?

Definitely! Shredded turkey works beautifully, especially after holidays.

What sides go best with this dish?

Try serving it with Mexican rice, refried beans, or a simple green salad for a complete meal.

Conclusion

Chicken Enchiladas with Sour Cream White Sauce bring together everything you love about comfort food—creamy sauce, tender chicken, and melted cheese wrapped in a soft tortilla. It’s a satisfying, crowd-pleasing dish that feels indulgent but is simple enough to whip up any night of the week. The rich, tangy sauce elevates traditional enchiladas to something truly special. Once you try it, you’ll find yourself craving it again and again.

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