Name: Chicken Enchiladas with Sour Cream White Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 8 flour tortillas; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chiles; 2 cups shredded Monterey Jack cheese; 1/2 cup diced tomatoes (optional for topping)

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Oh, chicken enchiladas with sour cream white sauce—just saying it makes my mouth water! This is my go-to comfort food when I need something creamy, satisfying, and downright delicious without spending all night in the kitchen. I’ve made this recipe more times than I can count, and trust me, that silky sour cream sauce is the real game-changer. It’s the kind of dish that disappears fast, whether it’s a cozy family dinner or a last-minute potluck savior. Simple ingredients, big flavor—that’s what I love about these enchiladas. Let’s get cooking!

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

Let me tell you why this recipe never fails me:

That creamy white sauce coats every bite perfectly – not too thick, not too thin
It comes together faster than you’d think (I’ve made it after work countless times)
The flavor combination pleases even picky eaters – my niece asks for seconds every time
Leftovers taste amazing reheated (if you’re lucky enough to have any!)
You can customize the spice level easily with extra chiles or jalapeños

Honestly, once you try these enchiladas, you’ll understand why they’re my favorite weeknight win.

Ingredients for Chicken Enchiladas with Sour Cream White Sauce

Here’s everything you’ll need to make these dreamy enchiladas – I’ve learned the hard way that having everything prepped makes the process so much smoother:

2 cups shredded cooked chicken (rotisserie chicken works perfectly here)
8 flour tortillas (about 8-inch size – they roll up nicely)
2 tablespoons butter (unsalted) – helps control the saltiness
2 tablespoons all-purpose flour – the base for our creamy sauce
1 1/2 cups chicken broth – low-sodium if you’re watching salt
1 cup sour cream (full-fat recommended) – gives that luxurious texture
1 (4 oz) can diced green chiles – mild but adds great flavor
2 cups shredded Monterey Jack cheese – divided (save some for topping!)
1/2 cup diced tomatoes (optional, but pretty for garnish)

See? Nothing too fancy – just good, simple ingredients that work magic together!

How to Make Chicken Enchiladas with Sour Cream White Sauce

Alright, let’s get into the good stuff! Making these enchiladas is easier than you think, but there are a few key steps that make all the difference. Follow along and you’ll have the creamiest, dreamiest enchiladas on your table in no time.

Preparing the Sour Cream White Sauce

This sauce is the heart of the recipe, and here’s how to nail it every time:

Start with a roux: Melt your butter in a saucepan over medium heat. Once it’s bubbly, whisk in the flour and cook for about 1 minute – you’ll smell a nice toasty aroma, but don’t let it brown!
Whisk like crazy: Slowly pour in the chicken broth while whisking constantly. This is the secret to avoiding lumps – I use one hand to pour and the other to whisk. Keep stirring until it’s smooth and slightly thickened, about 2-3 minutes.
Cool slightly: Here’s the important part – remove the pan from heat before adding the sour cream. If the sauce is too hot, the sour cream might curdle (been there, done that!). Stir in the green chiles last.

Assembling the Enchiladas

Now for the fun part – building those perfect enchiladas:

Prep your dish: Spread about 1/4 cup of the sauce in the bottom of your baking dish – this prevents sticking and adds flavor.
Fill and roll: Lay out a tortilla, spoon about 1/4 cup chicken down the center, sprinkle with cheese (save some for later!), then roll up tightly. Place seam-side down in the dish. Repeat with all tortillas – they should fit snugly.
Sauce generously: Pour the remaining sauce over the top – I use a ladle to distribute it evenly. Sprinkle with remaining cheese (because more cheese is always better!).
Bake to perfection: Pop it in your preheated 375°F oven for 20-25 minutes until bubbly and golden brown at the edges. That final 5 minutes makes all the difference for that perfect cheesy crust!

Pro tip: Let them rest for 5 minutes before serving – it helps the sauce set so they don’t fall apart when you dish them out!

Tips for Perfect Chicken Enchiladas with Sour Cream White Sauce

After making this recipe more times than I can count, here are my can’t-live-without tips:

Temperature matters: Let your sour cream sit out for 20 minutes before adding it to the sauce – cold sour cream can sometimes separate when mixed with warm liquids.
Spice it your way: For more heat, mix in some diced jalapeños with the green chiles, or add a pinch of cayenne to the sauce.
The patience payoff: Resist cutting into them right away! Letting the enchiladas rest for 5 minutes after baking helps the sauce thicken up perfectly.
Tortilla trick: If your tortillas crack when rolling, warm them briefly in the microwave between damp paper towels – makes them super pliable!

These little tweaks take good enchiladas to absolutely incredible!

Serving Suggestions for Chicken Enchiladas with Sour Cream White Sauce

Oh, let me tell you how I love to serve these enchiladas! A scoop of Mexican rice and some creamy refried beans make the perfect pair – just like my favorite Mexican restaurant. For something fresh, a simple green salad with lime dressing cuts through the richness beautifully. And don’t forget the toppings! I always set out little bowls of diced tomatoes, chopped cilantro, sliced avocado, and maybe some extra sour cream for those who want to go all out. My husband piles on the toppings until you can barely see the enchilada underneath – but hey, that’s half the fun!

Storing and Reheating Chicken Enchiladas with Sour Cream White Sauce

Here’s how to keep your enchiladas tasting fresh – I’ve learned through trial and error! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, the oven is your best friend (350°F for 15-20 minutes) – it keeps that creamy sauce perfect. I’ll warn you now: microwaving turns them soggy! If you must microwave, do it in short bursts at 50% power. Want to freeze them? Assemble but don’t bake, wrap tightly, and freeze for up to 2 months. Just add 10-15 minutes to the baking time when you’re ready to enjoy!

Nutritional Information for Chicken Enchiladas with Sour Cream White Sauce

Here’s the scoop on what you’re getting in each serving (about 2 enchiladas):

520 calories – satisfying but not over-the-top
32g fat (16g saturated) – that creamy sauce does its thing
28g protein – thanks to all that chicken and cheese
32g carbs – mostly from those delicious tortillas

Remember, these numbers can vary based on your exact ingredients – like using low-fat sour cream or adding extra toppings. But honestly? Sometimes comfort food is worth every bite!

Frequently Asked Questions About Chicken Enchiladas with Sour Cream White Sauce

I get asked about this recipe all the time – here are the questions that pop up most often:

Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas give a more authentic texture. Just warm them first so they don’t crack, and maybe use an extra one – they’re smaller than flour tortillas. The sauce clings beautifully to corn tortillas too!

How can I make these enchiladas spicier?
Oh, I love this question! My favorite ways are: add diced jalapeños to the filling, mix a teaspoon of chipotle powder into the sauce, or top with some sliced serrano peppers before baking. Start small – you can always add more heat next time!

Can I freeze these enchiladas?
You bet! Assemble them completely (including sauce and cheese) but don’t bake. Wrap tightly in foil and freeze for up to 2 months. When ready, bake frozen at 375°F for about 40 minutes – no thawing needed!

What’s the best chicken to use?
Rotisserie chicken is my secret weapon – so flavorful and easy! But any cooked chicken works. I’ve even used leftover grilled chicken breasts when I’m feeling fancy.

Why did my sauce curdle?
Ah, been there! The sauce will curdle if you add cold sour cream to very hot liquid. Always remove the pan from heat first, and let the sauce cool slightly before stirring in the sour cream. Room temp sour cream helps too!