If you’re craving a cozy, crowd-pleasing meal that’s both creamy and satisfying, Chicken Enchiladas with Sour Cream White Sauce is exactly what you need on your dinner table. Imagine tender shredded chicken, melty cheese, and zesty green chilies, all wrapped in soft tortillas and smothered in a luscious, tangy white sauce that bakes to bubbly perfection. This dish brings all the comfort of classic enchiladas but with a velvety twist that makes every bite irresistible. Whether it’s a family night or a potluck with friends, these enchiladas are guaranteed to steal the show and have everyone asking for seconds!
Ingredients You’ll Need
The magic of Chicken Enchiladas with Sour Cream White Sauce lies in its simple, everyday ingredients. Each one plays a special role in building layers of flavor, creamy texture, and gorgeous golden color—so don’t skip a thing!
- Cooked shredded chicken: The hearty foundation of the filling; rotisserie chicken works beautifully and saves time.
- Shredded Monterey Jack or cheddar cheese: Creamy, melty goodness that ties the filling and topping together; use your favorite or a combo!
- Diced green chilies: These add a gentle, tangy heat and a pop of color to the filling.
- Flour tortillas: Soft and pliable, perfect for rolling and soaking up all that amazing sauce.
- Unsalted butter: The beginning of a rich roux for your dreamy white sauce.
- All-purpose flour: Helps thicken the sauce so it hugs every enchilada just right.
- Chicken broth: Adds savory depth and keeps the sauce silky and light.
- Sour cream: The star of the white sauce, bringing tang and luxurious creaminess.
- Garlic powder: A pinch goes a long way for aromatic, savory flavor.
- Onion powder: Lends subtle sweet and earthy notes for well-rounded taste.
- Salt and black pepper: Essential for brightening flavors throughout the dish.
- Chopped cilantro or green onions (optional): A fresh, vibrant garnish to finish your enchiladas with flair.
How to Make Chicken Enchiladas with Sour Cream White Sauce
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 375°F. Give a 9×13-inch baking dish a light coating of nonstick spray or a swipe of butter. This keeps the enchiladas from sticking and ensures easy serving later on.
Step 2: Mix Up the Chicken Filling
In a large bowl, combine your cooked shredded chicken, 1 cup of shredded cheese, and the green chilies. Stir everything together until the filling is evenly mixed and flecked with bits of cheese and chilies—this is what makes every bite so flavorful!
Step 3: Fill and Roll the Enchiladas
Spoon about 1/4 cup of the chicken mixture into the center of each flour tortilla. Roll them up tightly and set them seam-side down in your prepared baking dish. Don’t worry if they’re snug; they’ll soften and meld together as they bake.
Step 4: Make the Sour Cream White Sauce
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for a minute or two to get rid of the raw taste. Gradually add the chicken broth, whisking constantly to keep the sauce smooth. Let it simmer until slightly thickened, then turn the heat to low and stir in the sour cream, garlic powder, onion powder, salt, and pepper. Keep stirring until everything is creamy and blended—don’t let it boil, just gently heat it through.
Step 5: Assemble and Top
Pour that dreamy sour cream sauce evenly over the rolled tortillas, making sure to cover every inch. Sprinkle with a little extra cheese (because more cheese is always a good idea) for that irresistible bubbly, golden crust.
Step 6: Bake to Perfection
Slide the baking dish into your oven and bake uncovered for 20 to 25 minutes. You’ll know it’s ready when the sauce is bubbling and the cheese on top has just started to turn golden. Pull it out, and let it cool for a couple of minutes before serving—you want everyone to get that first irresistible scoop!
How to Serve Chicken Enchiladas with Sour Cream White Sauce
Garnishes
For a final pop of color and fresh flavor, scatter chopped cilantro or sliced green onions over the hot enchiladas. You can even add thinly sliced jalapeños or a squeeze of lime for a zesty kick. These finishing touches make the whole dish look and taste restaurant-worthy!
Side Dishes
Chicken Enchiladas with Sour Cream White Sauce pair beautifully with simple sides like Mexican rice, black beans, or a crisp green salad. If you want a true fiesta, add guacamole, salsa, or corn on the cob. The creamy enchiladas balance out spicier or tangy sides perfectly.
Creative Ways to Present
To make your meal extra special, serve the enchiladas family-style in the baking dish, or plate individual portions with colorful sides. For parties, cut the enchiladas into smaller pieces and serve them as finger food with toothpicks. Add vibrant napkins and fun platters for a festive, inviting table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply cover the baking dish tightly with foil or transfer the enchiladas to an airtight container. They’ll stay fresh and delicious in the fridge for up to three days, making Chicken Enchiladas with Sour Cream White Sauce a fantastic option for meal prep or easy lunches.
Freezing
These enchiladas freeze exceptionally well before baking! Assemble them in the baking dish, pour over the sauce, and cover tightly with plastic wrap and foil. Freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed for fresh-tasting enchiladas any night of the week.
Reheating
To reheat, pop the enchiladas (covered with foil) into a 350°F oven until heated through, about 20 minutes. For a quick lunch, microwave individual portions in 30-second bursts until piping hot. The sauce stays creamy and the flavors even deepen after a day or two!
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas offer a slightly different texture and a wonderful, earthy flavor. Just warm them first so they’re pliable and less likely to crack when rolling.
What can I substitute for sour cream in the sauce?
If you don’t have sour cream, try using plain Greek yogurt for a tangy, protein-rich alternative. Just be sure not to let the sauce boil to keep it from curdling.
How can I make Chicken Enchiladas with Sour Cream White Sauce spicier?
To turn up the heat, add a pinch of cayenne pepper or a splash of your favorite hot sauce to the white sauce. You can also mix chopped jalapeños into the chicken filling for an extra kick.
Can I assemble these enchiladas ahead of time?
Yes! You can prepare Chicken Enchiladas with Sour Cream White Sauce up to a day ahead. Assemble everything, cover, and refrigerate. When you’re ready, bake as instructed—just add a few extra minutes if baking straight from the fridge.
Is this recipe gluten-free?
As written, it’s not gluten-free because of the flour tortillas and the flour in the sauce. However, you can easily swap in gluten-free tortillas and use a gluten-free flour blend for the roux to make it suitable for gluten-free diets.
Final Thoughts
If you’re looking for a meal that’s guaranteed to win hearts and bring comfort with every bite, give Chicken Enchiladas with Sour Cream White Sauce a try. With its creamy, cheesy sauce and flavorful filling, it’s the kind of dish you’ll want to share again and again. Gather your loved ones, dig in, and savor the magic—this recipe just might become a new family favorite!
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Chicken Enchiladas with Sour Cream White Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Non-Vegetarian
Description
A comforting and creamy recipe for Chicken Enchiladas with a luscious sour cream white sauce, combining shredded chicken, cheeses, and green chilies rolled in flour tortillas and baked to bubbly perfection, ideal for a family dinner.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese (plus more for topping)
- 1/2 cup diced green chilies (1 small can)
- 8 small flour tortillas
Sour Cream White Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish (Optional)
- Chopped cilantro or green onions
Instructions
- Preheat and Prepare the Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Mix the Filling: In a large bowl, combine the cooked shredded chicken, 1 cup of shredded cheese, and diced green chilies. Stir until the ingredients are evenly distributed for a flavorful filling.
- Assemble the Enchiladas: Spoon approximately 1/4 cup of the chicken mixture onto each flour tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish to maintain their shape during baking.
- Make the Sour Cream White Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in the chicken broth, continuing to stir constantly until the sauce thickens, about 3 to 4 minutes.
- Incorporate Seasonings and Sour Cream: Lower the heat to low and stir in the sour cream, garlic powder, onion powder, salt, and black pepper. Stir gently until the sauce is smooth and thoroughly heated, making sure it does not boil to prevent curdling.
- Pour Sauce and Add Cheese: Evenly pour the sour cream sauce over the rolled enchiladas in the baking dish. Sprinkle additional shredded cheese on top if desired for extra cheesiness.
- Bake the Enchiladas: Bake the dish uncovered in the preheated oven for 20 to 25 minutes or until the sauce is bubbly and the top is lightly golden brown.
- Garnish and Serve: Once baked, garnish the enchiladas with chopped cilantro or green onions if you like. Serve warm and enjoy your creamy, flavorful chicken enchiladas.
Notes
- For convenience, use rotisserie chicken to save time on cooking and shredding chicken.
- To add heat, incorporate a pinch of cayenne pepper or a dash of hot sauce into the sour cream sauce.
- These enchiladas can be assembled in advance and frozen before baking; simply thaw them before cooking as directed.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
