Chicken Enchiladas with Sour Cream White Sauce

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When you’re craving something cheesy, creamy, and undeniably satisfying, Chicken Enchiladas with Sour Cream White Sauce deliver every single time. These enchiladas are loaded with tender shredded chicken and wrapped in soft tortillas, then blanketed in a rich, tangy sour cream sauce that bubbles golden in the oven. The creamy white sauce offers a welcome change from traditional red enchiladas, making it an instant favorite at dinner tables.

The magic of this dish lies in its combination of comfort and flavor. The sauce, laced with garlic and green chilies, is indulgent yet balanced. Finished with a topping of fresh tomatoes and chopped cilantro, it’s not just a meal—it’s an experience. Whether you’re serving it for a casual family dinner or sharing with friends, these enchiladas are bound to impress.

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What Kind of Tortillas Should I Use?

Corn tortillas give a more traditional texture and taste, but flour tortillas are sturdier and easier to roll, especially if you’re feeding a crowd or want to prep ahead. If you’re using corn, warm them first to prevent tearing. Whichever you choose, make sure they’re fresh and pliable to wrap around the chicken filling easily.

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Ingredients for the Chicken Enchiladas with Sour Cream White Sauce

• Cooked Shredded Chicken: This forms the hearty base of the filling. You can use rotisserie chicken for convenience.
• Flour Tortillas: They hold the filling well and bake up with a tender chew.
• Butter: Used to create the roux for the sauce, adding richness.
• All-Purpose Flour: Helps thicken the sauce to a creamy consistency.
• Chicken Broth: Adds depth and savory balance to the white sauce.
• Sour Cream: Delivers tangy creaminess and smooth texture.
• Green Chilies: Add mild heat and bright flavor to the sauce.
• Garlic Powder: For a warm, aromatic undertone.
• Salt and Pepper: Essential seasonings to round out the flavors.
• Shredded Cheese: Usually Monterey Jack or a Mexican blend, it melts beautifully and crowns the dish with golden goodness.
• Diced Tomatoes and Chopped Cilantro: Optional, but they add a pop of color and freshness on top.

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How To Make the Chicken Enchiladas with Sour Cream White Sauce

Step 1: Prep the Filling

Start by shredding your cooked chicken. You can use leftovers or a rotisserie chicken for convenience. Set it aside while you prep the tortillas.

Step 2: Warm and Fill the Tortillas

If using corn tortillas, wrap them in a damp paper towel and microwave for about 30 seconds to make them pliable. Spoon a generous amount of shredded chicken into the center of each tortilla, roll them up, and place seam-side down in a greased baking dish.

Step 3: Make the White Sauce

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux. Slowly whisk in the chicken broth and cook until slightly thickened.

Step 4: Add Creaminess and Flavor

Turn the heat to low and stir in the sour cream, green chilies, garlic powder, salt, and pepper. Stir until the mixture is smooth and heated through, but do not let it boil, or the sour cream might curdle.

Step 5: Assemble the Dish

Pour the warm sauce evenly over the filled tortillas in the baking dish. Sprinkle shredded cheese generously on top. You can use Monterey Jack, mozzarella, or a Mexican blend.

Step 6: Bake to Perfection

Preheat your oven to 375°F (190°C). Bake uncovered for 20 to 25 minutes, or until the cheese is bubbly and slightly golden. If you want a browner top, broil for the last 2-3 minutes.

Step 7: Garnish and Serve

Once out of the oven, let the enchiladas sit for a few minutes to set. Top with diced tomatoes and chopped cilantro for a burst of freshness before serving.

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Serving and Storing Chicken Enchiladas with Sour Cream White Sauce

These enchiladas are best served warm, straight out of the oven. The gooey cheese, the velvety sauce, and the soft tortillas combine to deliver a comforting, flavorful bite. Pair them with a light side like a green salad, or go full comfort with some Spanish rice or seasoned beans.

To store leftovers, let the enchiladas cool completely. Cover the baking dish with foil or transfer portions into airtight containers. They keep well in the refrigerator for up to 3 days. When reheating, bake at 350°F covered with foil until warmed through, or microwave individual servings.

For freezing, assemble the enchiladas and sauce but hold off on baking. Wrap the dish tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to serve, thaw overnight in the fridge and bake as directed.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! Assemble the enchiladas and sauce up to a day in advance and refrigerate. Add cheese right before baking for best results.

What can I use instead of sour cream?

Plain Greek yogurt is a great substitute, offering similar tanginess and texture with a bit more protein.

Can I add vegetables to the filling?

Definitely. Sautéed onions, bell peppers, spinach, or even corn make great additions to the chicken filling.

Is this dish spicy?

It has a mild kick from the green chilies, but it’s not overly spicy. You can adjust the heat by adding more chilies or incorporating jalapeños.

What cheese works best?

Monterey Jack is a classic choice, but feel free to mix in cheddar or a pre-shredded Mexican blend for added flavor.

Can I use leftover turkey instead of chicken?

Absolutely. This recipe works well with cooked turkey, especially around the holidays.

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Want More Chicken Dinner Ideas?

You might also like the Buffalo Chicken Lasagna Recipe, which layers bold flavors in a bubbly baked format. Or dive into something rich and cozy like the Chicken Mushroom Stroganoff.

If you’re in the mood for spice, the One Pot Spicy BBQ Chicken Cheeseburger Pasta is a fun twist on classic comfort food. For something hearty and classic, the Cracker Barrel Homemade Chicken Dumplings Recipe could be your next favorite.

Looking for a creamy pasta fix? The Easy Cajun Chicken Alfredo with Broccoli balances indulgence and veg in one pot.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you tweak the sauce? Use a different cheese? Leave a comment below. I’m always curious to hear how you make it your own.

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