Name: Chicken Enchiladas with Sour Cream White Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 1/2 cup shredded Monterey Jack cheese; 2 oz diced green chiles (half of a 4 oz can); 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1 cup sour cream; 2 oz diced green chiles (remaining half of a 4 oz can); 8 flour tortillas; 1 1/2 cups shredded Monterey Jack cheese (remaining cheese); 1/2 cup diced tomatoes (optional for topping); 1/4 cup chopped fresh cilantro (optional for topping)

Jump to Recipe· 4.3 from 11 reviews

I absolutely adore this Chicken Enchiladas with Sour Cream White Sauce Recipe because it combines creamy, tangy richness with tender chicken wrapped in soft tortillas, all topped with gooey melted cheese. Every bite feels like a cozy, comforting hug on a plate, perfect for sharing with family or friends on any occasion. I love how effortlessly the flavors come together, making it my go-to when I want a satisfying, crowd-pleasing meal that never fails to impress.

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

What makes this recipe truly special in my book is the incredible balance of flavors and textures. The sour cream white sauce adds a luscious creaminess that’s tangy yet smooth, perfectly complementing the savory chicken and mild heat from the green chiles. The melted Monterey Jack cheese on top adds just the right amount of gooey richness, creating a harmonious dish that feels indulgent but not overwhelming. When I take a bite, I get layers of flavor that are bright, comforting, and completely satisfying.

I also appreciate how straightforward this recipe is to prepare. The steps are simple and quick, especially if you have leftover cooked chicken on hand. Rolling the tortillas and baking everything together feels more like assembling a delicious project than tedious cooking. Because it is baked in one dish, cleanup is minimal, which I always appreciate on busy weeknights or family gatherings. This recipe shines for holidays, casual dinners, or even potlucks because it’s both familiar and special enough to become a highlight on any table.

Ingredients You’ll Need

The image shows a white baking dish filled with six rolled enchiladas placed side by side. The enchiladas have a golden-brown melted cheese layer on top, sprinkled with small green herb pieces. The cheese is bubbly and slightly browned in spots, covering the smooth, soft tortilla layers underneath. The filling inside the tortillas is not visible, but the tortillas look soft and well-cooked. The dish is set on a white marbled surface with a blurred green plant in the background. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this dish are wonderfully simple but essential, each bringing its own unique contribution to the final result. From tender chicken to the creamy sauce and the bright green chiles, everything works in harmony to create the vibrant flavors and comforting textures I love about this recipe.

Shredded cooked chicken: Provides the hearty, protein-packed base that’s ready to soak up all those delicious flavors.
Flour tortillas: Soft and pliable, perfect for rolling up the filling and baking to golden perfection.
Butter: Adds richness and helps create the roux for the creamy white sauce.
All-purpose flour: Thickens the sauce while keeping it smooth and velvety.
Chicken broth: Brings depth and savory flavor to the sauce without overpowering it.
Sour cream: Gives the sauce that tangy, creamy silkiness that makes these enchiladas special.
Diced green chiles: Adds a subtle heat and zing, brightening every bite.
Shredded Monterey Jack cheese: Melts perfectly over the enchiladas, binding everything together with its mild, buttery flavor.
Diced tomatoes (optional): For a fresh, colorful garnish that adds a juicy contrast.
Fresh cilantro (optional): Brings a fragrant, herbal note to finish the dish beautifully.

Directions

Step 1: Preheat your oven to 375°F (190°C) so it’s ready to bake your enchiladas perfectly.

Step 2: In a medium bowl, toss together the shredded cooked chicken with half a cup of shredded Monterey Jack cheese and half of the diced green chiles. This mixture will be the delicious filling inside each tortilla.

Step 3: Melt the butter in a saucepan over medium heat, then whisk in the all-purpose flour. Cook the roux for 1 to 2 minutes, stirring constantly until it becomes golden and fragrant — this step is crucial for giving your sauce a silky texture.

Step 4: Gradually whisk in the chicken broth, continuing to whisk until the mixture thickens and simmers gently. This creates the base of your creamy white sauce.

Step 5: Remove the pan from heat and stir in the sour cream along with the remaining green chiles. Mix thoroughly until the sauce is smooth, rich, and perfectly tangy.

Step 6: Spoon a generous amount of the chicken filling down the center of each tortilla, then roll them up tightly and arrange seam-side down in a greased baking dish for even cooking.

Step 7: Pour the luscious sour cream white sauce evenly over the enchiladas, making sure every roll is generously covered for optimal creaminess.

Step 8: Sprinkle the remaining shredded Monterey Jack cheese evenly over the top to create a golden, bubbly cheese layer.

Step 9: Bake the enchiladas uncovered for 20 to 25 minutes until the sauce is bubbling and the cheese is melted and turns a lovely golden color around the edges.

Step 10: Once baked, garnish with diced tomatoes and fresh cilantro if you like, then let the enchiladas rest for about 5 minutes before serving—this helps all the flavors meld beautifully and makes them easier to serve.

Servings and Timing

This recipe generously serves 8 people, making it perfect for a family dinner or a small gathering. The prep time is around 15 minutes, especially if your chicken is pre-cooked and shredded. Baking takes about 20 to 25 minutes, so the total time from start to table is roughly 45 minutes. Allowing a 5-minute rest at the end ensures the enchiladas are warm but not too hot to enjoy right away.

How to Serve This Chicken Enchiladas with Sour Cream White Sauce Recipe

A white plate on a white marbled surface holds a neatly rolled enchilada with melted light orange cheese on top, garnished with pieces of red diced tomato and small green cilantro leaves. On one side of the enchilada, there are thin slices of light green avocado, and a dollop of white sour cream sits on top near the avocado. The enchilada filling appears to be light brown with some orange tint, visible at the open edges. The background shows a blurry white cup. Photo taken with an iphone --ar 4:5 --v 7

When I serve these enchiladas, I love to pair them with fresh, crisp sides that contrast the creamy richness. A simple green salad with a tangy vinaigrette or some Mexican street corn (elote) really brightens up the meal. You could also serve them alongside black beans or a zesty rice pilaf to keep things traditional and filling.

For garnishing, I always grab some fresh cilantro and diced tomatoes to add a pop of color and freshness on the plate. If you enjoy a little heat, a dash of hot sauce or sliced jalapeños on top works wonders. Presentation-wise, I like to plate two enchiladas per person with the sauce beautifully drizzled around and a sprinkle of extra cheese for that extra wow factor.

As for drinks, these enchiladas pair beautifully with a chilled Margarita or a zesty white wine like Sauvignon Blanc. For a non-alcoholic option, a cold glass of sparkling lime agua fresca or a refreshing iced tea with lemon perfectly complements the dish’s creamy tang. I find they’re great to serve hot straight out of the oven or warmed slightly to keep the cheese delightfully gooey.

Variations

I love customizing this Chicken Enchiladas with Sour Cream White Sauce Recipe to suit different tastes and dietary needs. For example, you can swap out the flour tortillas for corn tortillas to make it gluten-free, and they work beautifully, though they’re a bit more delicate to handle. If you want a dairy-free or vegan version, try using plant-based sour cream and cheese alternatives—just choose brands that melt well to keep that gooey texture.

Flavor-wise, you can jazz up the green chiles by adding some roasted poblano peppers or introducing a touch of chipotle powder for a smoky twist. If you prefer a more vibrant sauce, stirring in some freshly chopped green onions or a squeeze of lime juice right before baking adds a fresh zing that wakes up your palate. I’ve even experimented with slow-cooked shredded beef instead of chicken, which turns out rich and tender with the same delicious sauce.

For cooking methods, if you’re tight on time, assemble the enchiladas the night before, cover, and refrigerate. Then bake them fresh the next day; the flavors deepen beautifully with the resting time. You could also try cooking them in a slow cooker on low for a couple of hours for a hands-off, cozy meal that’s ready whenever you are.

Storage and Reheating

Storing Leftovers

After enjoying this dish, you can store any leftovers in airtight containers in the refrigerator for up to 3 to 4 days. I like to portion out individual servings in glass or BPA-free containers so it’s easy to grab a warm meal during the week without defrosting the entire batch. Make sure the enchiladas are cooled completely before sealing to keep everything fresh and avoid condensation that can make them soggy.

Freezing

This recipe freezes wonderfully, making it a fantastic option for meal prep. To freeze, assemble the enchiladas in a freezer-safe baking dish, cover tightly with foil, and then seal with plastic wrap for extra protection. They’ll keep well frozen for up to 2 to 3 months. When you want to enjoy them, thaw overnight in the fridge before baking, or bake from frozen adding some extra cooking time and covering with foil to prevent over-browning.

Reheating

To reheat, I recommend warming the enchiladas in the oven at 350°F (175°C) for about 15-20 minutes until heated through and bubbly again. This method helps preserve the creamy sauce and melty cheese texture without drying them out. Avoid microwaving if you want the best texture because it can make the tortillas tough and the sauce separate. If you must use the microwave, heat in short bursts and cover loosely to keep moisture locked in.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes! Corn tortillas are a great gluten-free option. Just warm them slightly before rolling to prevent cracking since they’re less flexible than flour tortillas. You might want to lightly fry or steam them to make rolling easier.

Can I make this recipe ahead of time?

Absolutely! You can assemble the enchiladas in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. This allows the flavors to meld and makes dinner prep super convenient.

Is there a substitute for Monterey Jack cheese?

Certainly! You can use mozzarella for a similar melt and mild taste, or cheddar if you want a stronger flavor. Just keep in mind the flavor and meltability differences when swapping cheeses.

How spicy are these enchiladas?

These are mildly spicy thanks to the diced green chiles, which add flavor without overwhelming heat. You can adjust the spice level by using mild or hot green chiles or adding extra jalapeños if desired.

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves you time on cooking and shredding. Just be sure to remove the skin and shred the meat finely for the best texture inside the enchiladas.

Conclusion

I truly hope you give this Chicken Enchiladas with Sour Cream White Sauce Recipe a try soon because it’s one of those dishes that tastes like a warm hug from the inside out. It’s easy to make, delightful to eat, and perfect for sharing with those you love. Once you taste the creamy sauce paired with tender chicken and melty cheese, you’ll understand why it’s become a favorite in my kitchen—and I bet it will in yours too!