Chicken Enchiladas Sour Cream

Creamy Chicken Enchiladas with Sour Cream White Sauce are the kind of dish you crave on busy weeknights or when you just want something cozy. Tender chicken, a rich white sauce, and gooey cheese all come together in soft tortillas for the ultimate Tex-Mex family dinner that never disappoints.

The first time I made these it was pouring rain outside and my kids circled the kitchen as it baked just from the cheesy smell. Now it is the number one request anytime anyone has a rough day.

Ingredients

• Shredded cooked chicken: adds hearty protein and is great for using rotisserie chicken or leftovers always choose chicken that’s moist and not overcooked so your filling stays juicy
• Flour tortillas: offer a tender wrap and hold the filling without tearing thicker ones work best
• Butter: helps create a smooth roux for the sauce real butter gives a richer base
• All-purpose flour: thickens the sauce make sure it’s fresh so the sauce does not get clumpy
• Chicken broth: builds savory depth low-sodium broth works best so you can season to taste
• Sour cream: brings tangy richness and keeps the sauce velvety buy full-fat for maximum creaminess
• Diced green chiles: provide gentle heat and bright flavor look for fire-roasted or mild if you want less spice
• Shredded Monterey Jack cheese: melts smoothly and is mild with just enough flavor always shred your own for meltiest results
• Diced tomatoes (optional): for topping the juiciness is a nice fresh contrast
• Chopped fresh cilantro (optional): for topping lifts everything with herbal notes choose bright green leaves

Step-by-Step Instructions

Prepare Chicken Mixture:

Mix shredded chicken with some of the cheese and half the green chiles in a bowl breaking up chicken pieces for even texture

Make Sour Cream Sauce:

Melt butter in a saucepan over medium and add flour stir for a minute until flour smells nutty but does not darken to white sand color. Slowly whisk in chicken broth while stirring constantly to avoid lumps then let it gently simmer until thick enough to coat a spoon. Take the pan off heat add sour cream and the rest of the chiles and whisk until completely smooth and creamy

Assemble the Enchiladas:

Spoon a generous line of chicken filling down the center of each tortilla then roll up snugly and place seam side down in a greased baking dish

Pour and Top:

Pour the creamy sauce over all rolled tortillas make sure every bit is evenly coated then sprinkle the remaining Monterey Jack cheese over the top

Bake:

Place the dish uncovered in a preheated 375 degree oven bake for about twenty five minutes until the top is golden and bubbling at the edges

Garnish and Serve:

Scatter diced tomatoes and chopped cilantro over the hot pan if you like let everything rest for about five minutes so it sets a bit before serving

Save

There is something special about the way Monterey Jack cheese melts and pools on top of these enchiladas it reminds me of my grandmother melting whatever cheese we had on tortillas for a quick lunch after school She always said a handful of cheese makes everything closer to a hug

Storage Tips

Chicken enchiladas keep beautifully in the fridge for up to three days They hold together best if you let them cool fully before covering and chilling For longer storage use an airtight container and freeze for up to two months To reheat bake covered at 350 degrees until bubbly or microwave individual portions

Ingredient Substitutions

You can easily swap the chicken for cooked turkey or black beans if you want a vegetarian version Monterrey Jack can be replaced with mozzarella or mild cheddar If you prefer a punchier sauce swap in Greek yogurt for half the sour cream or use pepper jack for extra kick

Serving Suggestions

These enchiladas are filling on their own but I love serving them with a crisp slaw or a citrusy salad A side of Spanish rice or simply some avocado slices can turn the meal into a real Tex-Mex feast For larger groups double the recipe and bake it in two dishes side by side

Cultural Inspiration

Chicken enchiladas with white sauce offer a Tex-Mex twist on classic Mexican enchiladas which usually feature red or green chile sauce This style became popular in American kitchens for its creamy mild flavors and abundance of cheese It is my go-to when friends visit who want something comforting but not too spicy

Recipe FAQs

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas can be substituted for flour tortillas. They add a traditional texture and stand up well to sauce, but may need to be lightly warmed to prevent cracking during rolling.

→ How do I keep enchiladas from getting soggy?

Avoid overfilling with sauce before baking and serve immediately after resting. Lightly toasting tortillas helps maintain their structure, even under creamy sauce.

→ Can I make this dish ahead of time?

Yes, assemble and refrigerate up to 24 hours in advance. For best texture, pour sauce just before baking and top with cheese right before going in the oven.

→ What sides pair best with chicken enchiladas?

Great sides include Mexican rice, refried or black beans, corn salad, or a crisp green salad. Fresh guacamole or salsa is also a flavorful addition.

→ Can I use store-bought rotisserie chicken?

Absolutely! Using rotisserie chicken is a convenient shortcut and brings added flavor to the filling. Be sure to shred the chicken finely for best results.

→ Is the green chile spicy?

Diced green chiles generally add mild heat and flavor. For a spicier taste, swap for a hotter chile or add a dash of hot sauce to the filling or sauce.