Creamy Chicken Enchiladas with Sour Cream White Sauce

Chicken enchiladas with sour cream white sauce are the ultimate Mexican-inspired comfort food. This dish combines the rich, velvety texture of a sour cream white sauce with melted cheese and tender shredded chicken, all wrapped in soft flour tortillas. It’s a weeknight dinner favorite that’s both satisfying and easy to prepare.

What sets this recipe apart is its balance between flavor and simplicity. Unlike traditional red enchiladas, this version uses a creamy white sauce made from butter, flour, chicken broth, and sour cream, then accented with mild green chilies. The result is a silky, flavorful sauce that enhances every bite without overpowering it.

If you’re a fan of Mexican cuisine, this dish brings a twist that feels familiar yet unique. Much like dishes found in Mexican cuisine, these enchiladas use common ingredients in an uncommon way. For additional visual inspiration, Pinterest offers several takes on this creamy classic, such as this enchiladas recipe inspiration that features variations in toppings and side pairings.

Whether you’re cooking for a crowd or planning leftovers, these enchiladas are versatile enough to suit any occasion. And with just the right blend of cheddar cheese and Monterey Jack—a cheese that originated in California and is known for its smooth melt, as described in Monterey Jack cheese—this recipe will quickly become a go-to in your rotation.

What Makes This Recipe Unique

This version of chicken enchiladas stands out from traditional recipes by swapping the usual red sauce for a creamy sour cream white sauce. This change not only mellows the flavor but adds a rich, velvety texture that makes the dish incredibly satisfying. Unlike tomato-based enchiladas, the white sauce creates a comforting depth that pairs perfectly with tender shredded chicken and melted cheese.

The mild heat from the diced green chilies adds just enough kick without overpowering the dish, making it suitable for both spice lovers and those who prefer a gentler profile. You can even customize the level of heat by adjusting the type or amount of chilies you use. For more on the different types of green chili peppers, check out this article on green chili pepper.

What also sets this dish apart is its weekday-friendly preparation. With simple ingredients and minimal prep, it’s a practical choice for busy nights. Using rotisserie chicken can cut down on cooking time, and the sauce itself comes together in less than 10 minutes using basic pantry staples like butter, flour, and chicken broth. This sauce is built from a classic roux—a French culinary technique that combines flour and fat, as described in roux.

This dish offers an excellent balance of texture and flavor: soft tortillas, melty cheese, and creamy sauce all layered in one harmonious bake. With inspiration drawn from classic comfort food and Mexican culinary traditions, this recipe is a cozy fusion that delivers every time. You can explore more ideas for similar creamy Mexican comfort food dishes on Pinterest.

Ingredients Overview & Substitutions

Creating creamy chicken enchiladas with sour cream white sauce requires a handful of accessible ingredients, many of which are likely already in your kitchen. Each component plays a key role in developing the dish’s rich flavor and satisfying texture. Below is a breakdown of the core ingredients, along with practical substitutions to help tailor the dish to dietary preferences or what you have on hand.

For the Enchiladas:

• 2 cups cooked shredded chicken
  Use leftover roasted chicken or a store-bought rotisserie chicken to save time. For a vegetarian version, substitute with sautéed mushrooms, black beans, or a plant-based protein.
• 1 cup shredded Monterey Jack cheese
  Known for its mild flavor and excellent meltability, Monterey Jack cheese adds creaminess without overpowering other flavors. If unavailable, mozzarella or provolone can be used.
• 1 cup shredded cheddar cheese
  This brings a slightly sharp flavor that complements the cream sauce. Cheddar cheese also provides a vibrant color contrast.
• 8 flour tortillas
  Flour tortillas are soft and easy to roll, but if you’re gluten-free or prefer a more traditional texture, you can use corn tortillas. Just warm them first to prevent cracking. Learn more about tortilla types on Wikipedia’s tortilla page.

For the Sour Cream White Sauce:

• 3 tbsp butter + 3 tbsp all-purpose flour
  These ingredients create a roux, the foundational base for the sauce. As outlined in roux, it helps thicken the liquid and binds the flavors.
• 2 cups chicken broth
  Opt for a low-sodium version to better control seasoning. Vegetable broth is a suitable vegetarian alternative.
• 1 cup sour cream
  This is the star of the sauce—full-fat sour cream creates the creamiest texture. For a lighter dish, use low-fat sour cream or Greek yogurt. Learn about this ingredient’s composition and use on sour cream.
• 1 can (4 oz) diced green chilies
  These introduce subtle heat and a pop of flavor. If you want more spice, you can swap in jalapeños or chipotle peppers.
• Salt and pepper to taste
  Add these at the end to fine-tune the flavor balance of your sauce and filling.

Ingredient Substitution Table

Original Ingredient	Substitute Option	Notes
Shredded chicken	Mushrooms, beans, tofu	Vegetarian-friendly
Monterey Jack cheese	Mozzarella, provolone	Similar melt, milder flavor
Flour tortillas	Corn tortillas (GF)	Warm before rolling to avoid cracking
Sour cream	Greek yogurt, low-fat sour cream	Slightly tangier taste
Chicken broth	Vegetable broth	Works for vegetarian sauce

This straightforward ingredient list delivers maximum comfort and flexibility, allowing you to adjust the recipe based on availability and taste preferences. For visuals and creative serving ideas, check this Pinterest collection featuring creamy Mexican dishes that align with this enchilada style.

How to Make Chicken Enchiladas with Sour Cream White Sauce – Step by Step (Part 1)

This dish comes together in a few straightforward stages, each crucial to achieving that creamy, cheesy, comforting result you’re aiming for. By following these clear steps, you’ll be able to confidently assemble and bake the perfect batch of chicken enchiladas with sour cream white sauce.

Step 1: Prep the Oven & Baking Dish

Begin by preheating your oven to 350°F (175°C). This ensures that your enchiladas cook evenly and the cheese melts into a bubbly, golden topping. While the oven heats, grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking and make for easier cleanup.

Step 2: Mix the Chicken Filling

In a large bowl, combine:

• 2 cups cooked shredded chicken
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese

Mix until the chicken is evenly coated with the melt-ready cheese blend. You can season this mixture lightly with salt, pepper, or a pinch of garlic powder for extra depth. For insight into chicken preparation and nutritional content, refer to chicken as food.

If you’re using leftover rotisserie chicken, make sure it’s shredded finely for easy rolling and even baking. You can explore Pinterest recipes for more enchiladas recipe inspiration, especially for alternative fillings and spice combinations.

Step 3: Warm & Fill the Tortillas

To prevent cracking during rolling, warm your tortillas slightly. Stack them on a plate, cover with a damp paper towel, and microwave for 20–30 seconds. This softens the tortillas and makes them more pliable.

Then:

• Spoon equal portions of the chicken and cheese filling into the center of each tortilla.
• Roll them tightly and place seam-side down in the prepared baking dish.
• Continue until all 8 tortillas are filled and arranged snugly in the pan.

For a more traditional texture or gluten-free option, you can use corn tortillas instead, as explained on tortilla. Keep in mind that corn tortillas may be smaller, so you might need more than eight to use all your filling.

How to Make Chicken Enchiladas with Sour Cream White Sauce – Step by Step (Part 2)

With your enchiladas filled and arranged in the baking dish, it’s time to make the star of the recipe: the sour cream white sauce. This sauce transforms the dish into a creamy, cozy comfort meal—its smooth texture and subtle tang balance perfectly with the cheesy chicken filling.

Step 4: Make the Sour Cream White Sauce

In a medium saucepan over medium heat, melt 3 tablespoons of butter. Once melted, stir in 3 tablespoons of all-purpose flour to form a paste. This base is called a roux, a classic technique used in French and Mexican-American cooking to thicken sauces. You can read more about it in this article on roux.

Continue stirring the roux for about 1 minute to eliminate the raw flour taste. Then, gradually whisk in 2 cups of chicken broth, a bit at a time, to prevent lumps. Stir continuously until the mixture becomes smooth and starts to thicken—this typically takes 3 to 5 minutes.

Once the sauce thickens, remove the pan from heat and stir in:

• 1 cup sour cream
• 1 can (4 oz) diced green chilies

Mix until the sauce is creamy and evenly blended. Season with salt and pepper to taste. For an extra flavor boost, consider adding a pinch of smoked paprika, cumin, or garlic powder. These ingredients enhance the savory notes without overpowering the delicate sour cream base. Learn more about the key ingredient at sour cream.

Step 5: Assemble & Bake

Pour the sour cream white sauce evenly over the rolled tortillas in your baking dish. Make sure each enchilada is well-coated—this will keep the tortillas soft and infuse the entire dish with rich flavor.

Next, sprinkle the remaining ½ cup of Monterey Jack and ½ cup of cheddar cheese over the top. These cheeses melt beautifully, forming a golden, bubbly layer. For deeper insight into melt characteristics and flavor pairing, visit the cheddar cheese and Monterey Jack cheese pages.

Place the dish uncovered in the preheated oven and bake for 20–25 minutes, or until the cheese is fully melted and slightly browned around the edges. The sauce should be bubbling, and the top should have a lightly golden hue.

Let the enchiladas cool for 5 minutes before serving. This brief rest allows the sauce to thicken slightly and makes serving easier. For finishing touches or plating ideas, explore creamy Mexican comfort food boards on Pinterest.

Tips for Perfect Enchiladas Every Time

Even a simple dish like chicken enchiladas with sour cream white sauce can benefit from a few expert tips to ensure consistently delicious results. From preventing soggy tortillas to optimizing your cheese melt, these pointers will elevate your cooking game.

• Warm tortillas before rolling: Cold tortillas are prone to cracking. Warm them briefly in the microwave or on a skillet to make them pliable and easier to roll without breaking.
• Avoid overstuffing: While it’s tempting to pack in extra filling, overstuffed enchiladas can burst open during baking and affect the presentation.
• Don’t oversauce the bottom: Lightly coat the bottom of the dish with sauce, but avoid adding too much, which can lead to soggy enchiladas. The white sauce should mostly cover the tops of the tortillas.
• Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Shredding Monterey Jack or cheddar cheese yourself will yield a creamier texture.
• Let it rest before serving: Giving the enchiladas a few minutes to cool allows the sauce to thicken and the flavors to settle.

For more visuals on perfect enchilada texture, search enchilada plating ideas on Pinterest to see how others achieve that ideal finish. Incorporating these tips ensures your enchiladas aren’t just good—they’re unforgettable.

Popular Variations of This Recipe

This recipe is highly adaptable, allowing you to experiment with flavors, textures, and dietary preferences. Whether you’re seeking a spicier bite or a meatless version, these variations keep things interesting while staying true to the creamy, cheesy foundation of the dish.

• Spicy Version: For a heat boost, add chopped jalapeños, a dash of chipotle powder, or mix in canned chipotle peppers in adobo sauce with the sour cream. You can also use pepper jack cheese for extra kick.
• Vegetarian Option: Substitute the shredded chicken with sautéed mushrooms, black beans, or roasted vegetables like zucchini and bell peppers. Pair with vegetable broth instead of chicken broth in the sauce.
• Green Chile Enchiladas: For more pronounced green chile flavor, double the amount of diced green chilies, or use roasted Hatch chiles for depth.
• Low-Carb Option: Swap flour tortillas for low-carb or keto-friendly tortillas. Alternatively, use large zucchini slices or steamed cabbage leaves as wraps.
• Add-ins: Stir in cooked rice, corn, or sautéed onions to the filling for extra heartiness. A dash of lime juice or cilantro adds freshness to balance the rich sauce.

Pinterest offers a range of creamy Mexican comfort food variations to explore if you’re looking for creative spins on this staple dish.

What to Serve with Chicken Enchiladas

These chicken enchiladas with sour cream white sauce are filling on their own, but pairing them with classic sides brings a balanced meal to the table. Below are some complementary options:

• Mexican Rice: Lightly seasoned rice cooked with tomatoes and garlic provides a flavorful and colorful side.
• Refried Beans: Creamy or chunky, refried beans add richness and a protein boost.
• Corn Salad: A fresh, tangy corn salad with lime juice, cotija cheese, and cilantro cuts through the creaminess.
• Cilantro Lime Slaw: This crunchy side offers texture and a refreshing contrast to the baked dish.
• Guacamole and Tortilla Chips: Serve as a starter or on the side for dipping.
• Drinks: Pair with a chilled agua fresca, margarita, or a light Mexican lager for a full experience.

For more plating ideas and combinations, explore Pinterest boards featuring enchiladas served with colorful sides and festive presentations.

Make-Ahead & Storage Tips

This dish is ideal for meal prepping or feeding a crowd because it stores and reheats well without sacrificing flavor or texture. Here’s how to manage leftovers and prepare in advance:

• Make-Ahead Assembly: Prepare the enchiladas and sauce separately. Assemble everything in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking.
• Freezing Instructions: Assemble enchiladas in a freezer-safe dish but hold off on adding the final cheese topping. Wrap tightly with plastic wrap and foil. Freeze for up to 2 months. When ready to cook, thaw overnight in the fridge and bake with cheese added on top.
• Reheating Tips: Warm leftovers in the oven at 325°F (covered with foil) for about 20 minutes, or until heated through. Individual portions can be microwaved in 60–90 second intervals.

This flexibility makes the dish perfect for busy weeknights or make-ahead dinner planning. If you’re interested in more make-ahead Mexican meals, search Pinterest for freezer-friendly enchiladas for inspiration.

Nutritional Information & Dietary Notes

These creamy chicken enchiladas are rich and satisfying, but there are ways to adjust them to meet various dietary goals without sacrificing flavor.

• Calories: One serving (based on 8 servings total) typically ranges from 350–450 calories, depending on portion size and cheese quantity.
• Protein: Each enchilada delivers a good protein boost thanks to the chicken and cheese.
• Fat: The sour cream and cheese contribute to a higher fat content, though this can be reduced by using low-fat sour cream and lighter cheeses.
• Gluten-Free Option: Swap flour tortillas with gluten-free corn tortillas and use a gluten-free flour for the roux. Confirm that your broth is also gluten-free.
• Lighter Option: Substitute Greek yogurt for sour cream and opt for reduced-fat cheese. Using vegetable broth and plant-based fillings can also lighten the dish.

These notes allow you to adjust the recipe to your needs while still enjoying all the comfort and flavor the dish offers. For more ideas on adapting Mexican favorites, visit the Mexican cuisine page on Wikipedia.

FAQs – People Also Ask

Can I use corn tortillas instead of flour for enchiladas?
Yes. Corn tortillas are a more traditional option and work well. Warm them before rolling to prevent cracking. They’re also gluten-free, making them a great alternative for dietary needs.

How do you keep enchiladas from getting soggy?
Avoid adding too much sauce underneath the enchiladas and always bake uncovered. Lightly toasting tortillas before filling can also help maintain texture.

What is sour cream enchilada sauce made of?
It’s a creamy mixture of butter, flour (roux), chicken broth, sour cream, and green chilies. This base creates a smooth, mildly tangy sauce that complements the enchiladas without overpowering them.

Can I make chicken enchiladas ahead of time?
Absolutely. Assemble the dish a day in advance, refrigerate it, and bake when needed. For longer storage, the unbaked enchiladas can also be frozen.

What cheese is best for enchiladas?
Mild cheeses like Monterey Jack and cheddar are ideal due to their excellent melt and balanced flavor. Pepper Jack adds a spicy kick if desired.

Is this dish spicy? How can I adjust the heat?
The base recipe is mild. Increase the spice by adding jalapeños, hot sauce, or using spicy green chilies. Pepper Jack cheese can also add heat.

Can I freeze sour cream chicken enchiladas?
Yes, but for best results, freeze before baking. Wrap tightly and store for up to two months. Add cheese on top just before baking.

How long do enchiladas last in the fridge?
Leftovers last up to 4 days when stored in an airtight container. Reheat in the oven or microwave until warmed through.

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