Chicken Enchiladas with Sour Cream White Sauce Recipe

If you’re on the hunt for a comforting, crowd-pleasing dish that’s creamy, cheesy, and packed with cozy flavors, let me introduce you to my Chicken Enchiladas with Sour Cream White Sauce Recipe. This isn’t your typical enchilada — the luscious sour cream white sauce sets it apart, turning simple shredded chicken and tortillas into a slice of heaven. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is straightforward, customizable, and downright delicious. Stick with me, and I’ll walk you through everything you need to know to nail this dish every time!

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Ingredients & Why They Work

The backbone of these chicken enchiladas comes down to simple yet flavorful ingredients that come together like old friends. The balance of creamy sauces, shredded chicken, and melted cheese ensures every bite is rich and satisfying. A tip for shopping: look for good quality shredded chicken or roast your own for the best texture.

• Flour tortillas: Opt for taco-sized tortillas to get the perfect rolled enchilada circumference without tearing.
• Sour cream: This adds tang and creaminess—don’t substitute with yogurt, or you’ll lose that signature silky texture.
• Canned cream of chicken soup: It thickens the sauce and adds a savory depth—homemade is great if you have time, but canned works like a charm.
• Canned diced green chiles: Brings a subtle kick and complexity without overwhelming heat.
• Cooked, shredded chicken: The star protein—homemade shredded chicken gives the best texture, but store-bought rotisserie chicken is a perfect shortcut.
• Monterey Jack cheese: Melts beautifully and offers a mild, buttery flavor that complements the sauce.
• Cheddar cheese: Adds a sharper note and golden color on top, giving the enchiladas a visually inviting baked crust.

Make It Your Way

What I love about this Chicken Enchiladas with Sour Cream White Sauce Recipe is how flexible it is. You can easily make it your own by adjusting the fillings, adding veggies, or swapping cheeses. It’s a recipe that I’ve tweaked depending on what’s in my fridge, and it never fails to impress.

• Variation: I once added sautéed mushrooms and spinach to the filling for a veggie boost, and it gave the dish a fresh, earthy twist that my family adored.
• Spice level: If you like a little heat, adding diced jalapeños or a dash of cayenne to the sauce works wonders. For milder palates, stick to the green chiles as is.
• Cheese swaps: Feel free to use pepper jack for extra kick or mozzarella for a gooey, stretchy texture.
• Protein alternatives: This recipe works with shredded turkey, rotisserie chicken, or even cooked shredded pork, so go with what you have!

Step-by-Step: How I Make Chicken Enchiladas with Sour Cream White Sauce Recipe

Step 1: Soften the Tortillas

First things first, preheat your oven to 350°F. While it heats up, place the tortillas flat in a 9×13-inch baking dish and pop them in the oven for 5 minutes until they’re warm and pliable. This softens them so they roll easily and don’t crack when filled. You can skip this, but trust me—it makes a difference.

Step 2: Prepare the Sour Cream White Sauce

In a medium bowl, mix the sour cream, canned cream of chicken soup, and diced green chiles until smooth and well blended. This sauce is the magic glue that ties everything together, so make sure it’s creamy and even with those mild, flavorful green chiles.

Step 3: Assemble the Enchiladas

Grab one tortilla and spoon in about ½ cup of shredded chicken, 2 tablespoons of the white sauce, and a sprinkle of Monterey Jack cheese. Roll it up snugly and place it seam-side down in the greased baking dish. Keep filling and rolling until all the tortillas are in the pan—sometimes you’ll need a second pan if they’re packed tight.

Step 4: Top with Sauce and Cheese

Pour the remaining sour cream sauce all over the rolled enchiladas, making sure they’re fully coated. Then sprinkle the rest of your Monterey Jack cheese and all the cheddar cheese on top—this combo melts into a golden, bubbly topping that’s seriously addictive.

Step 5: Bake to Perfection

Cover the baking dish with foil and bake at 350°F for 25 minutes. Then, remove the foil and bake an additional 5 minutes to get that cheese perfectly browned and bubbly. I always keep an eye during that last step so the cheese doesn’t burn. When it’s done, let it cool for a few minutes before serving—this helps the sauce thicken slightly.

How to Serve Chicken Enchiladas with Sour Cream White Sauce Recipe

Garnishes

I personally love topping these enchiladas with a handful of fresh cilantro and chopped green onions for a fresh pop. Sliced black olives and diced tomatoes add color and a little brightness. Guacamole or a scoop of chunky salsa on the side elevates the whole meal and balances the creamy richness beautifully.

Side Dishes

For sides, I often go with a simple Mexican rice or refried beans for classic comfort. A crisp green salad with lime vinaigrette adds freshness, and roasted corn on the cob brings a touch of smoky sweetness that pairs perfectly.

Creative Ways to Present

For special occasions, I like layering the enchiladas in a pretty casserole dish and finishing with a sprinkle of colorful finely chopped bell peppers and jalapeños. You can even serve them in mini versions using small tortillas as a fun appetizer for parties.

Make Ahead and Storage

Storing Leftovers

Store leftover enchiladas in an airtight container in the fridge for up to 3 days. I find putting a sheet of parchment paper between layers helps keep them from sticking together, making it easier to heat up just what you want.

Freezing

I love making a double batch and freezing half for busy nights. To freeze, I assemble the enchiladas but skip the cheese topping—then wrap the pan tightly first in plastic wrap, then foil. When you’re ready to cook, thaw in the fridge overnight or bake straight from frozen (adding extra bake time).

Reheating

To reheat leftovers, cover with foil and warm in a 350°F oven for about 15–20 minutes, or until heated through. Removing the foil in the last 5 minutes crisps up the cheese again. Microwave works in a pinch, but the oven keeps the sauce creamy and the texture just right.

FAQs

Final Thoughts

This Chicken Enchiladas with Sour Cream White Sauce Recipe holds a special place in my recipe lineup—it’s that comforting hug of a dish you crave when you want something both familiar and a little elevated. Its creamy, cheesy sauce and tender shredded chicken make it a winner every time I invite friends over or need to feed my hungry crew. I hope after you try it, it becomes one of those go-to recipes for your own kitchen too!

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