Chicken Enchiladas with Sour Cream White Sauce – Creamy, Comforting, and Crowd-Pleasing

Why You’ll Love This Recipe

Chicken Enchiladas with Sour Cream White Sauce are the perfect blend of comforting, creamy, and gently spiced flavors. This recipe is ideal when you want something hearty and satisfying without excessive heat. Instead of a traditional red enchilada sauce, these enchiladas are covered in a rich white sauce made with sour cream and cheese, creating a smooth and indulgent finish. I enjoy making this dish for family dinners because it is reliable, filling, and always well received. When testing this recipe, I tried using both rotisserie chicken and freshly cooked chicken breasts, and both options worked beautifully. The enchiladas bake into a bubbly, golden casserole that feels special enough for guests yet simple enough for a weeknight meal.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked chicken provides the main protein and absorbs the creamy sauce exceptionally well.

Flour tortillas act as the wrap for the filling, softening as they bake and holding everything together.

Butter forms the base of the white sauce and adds richness.

All-purpose flour thickens the sauce and gives it structure.

Chicken broth builds savory flavor while keeping the sauce smooth.

Sour cream provides tang and creaminess, defining the signature white sauce.

Shredded Monterey Jack cheese melts smoothly and adds mild richness.

Shredded cheddar cheese adds depth and a slightly sharper flavor.

Green chilies contribute mild heat and subtle brightness without overpowering the dish.

Garlic enhances the savory base of the sauce.

Onion adds sweetness and aroma to the filling.

Olive oil helps sauté the onion and prevents sticking.

Salt balances and enhances all flavors.

Black pepper adds gentle warmth.

Ground cumin provides subtle earthy notes.

Fresh cilantro, added after baking, brightens the finished dish.

Directions

Begin by preheating the oven to 190°C. Lightly grease a baking dish and set aside. In a skillet, heat olive oil over medium heat and sauté the onion until soft and translucent. Stir in garlic and cook briefly until fragrant. Add the cooked chicken, cumin, salt, and black pepper, mixing until evenly combined. Remove from heat.

To make the white sauce, melt butter in a saucepan over medium heat. Whisk in the flour and cook gently until smooth. Slowly add chicken broth, whisking constantly until the sauce thickens. Remove from heat and stir in sour cream, green chilies, and half of the shredded cheese until smooth.

Spoon the chicken mixture into the tortillas, roll them tightly, and place seam-side down in the baking dish. Pour the white sauce evenly over the enchiladas and sprinkle with the remaining cheese. Bake uncovered until bubbly and lightly golden. Let rest briefly before garnishing with fresh cilantro and serving.

Equipment needed

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe makes 6 servings. Preparation takes approximately 20 minutes, with a baking time of about 30 minutes, resulting in a total time of roughly 50 minutes.

Storage/reheating

Store leftover enchiladas in an airtight container in the refrigerator for up to four days. Reheat in the oven at low temperature or in the microwave until warmed through. Cover loosely when reheating to prevent the sauce from drying out.

Variations and Customizations

These enchiladas are easy to adapt. You can add sautéed bell peppers or spinach to the chicken filling for extra color and nutrition. I tested this recipe with corn tortillas, and while flavorful, they require gentle handling to prevent tearing. For added richness, mix a small amount of cream cheese into the sauce. If you prefer more heat, diced jalapeños or a pinch of chili powder can be added. For a lighter version, reduced-fat sour cream and cheese work well without sacrificing texture.

Nutrition and Dietary Info

Chicken Enchiladas with Sour Cream White Sauce are high in protein and calcium, making them filling and satisfying. While creamy, the dish can be balanced by serving it with a fresh salad or steamed vegetables. Using lean chicken and moderate cheese portions helps keep it well rounded.

Expert Tips & Customizations

Warm Tortillas First
Warming tortillas slightly makes them easier to roll without cracking.

Sauce Consistency
Allow the sauce to cool briefly before pouring to prevent separation.

Even Filling
Distribute chicken evenly for consistent bites.

Rest Before Serving
Letting the enchiladas rest helps the sauce set and improves texture.

FAQs

Can I make these enchiladas ahead of time?

Yes, assemble them fully and refrigerate for up to 24 hours before baking.

Can I freeze Chicken Enchiladas with Sour Cream White Sauce?

Freezing is possible, but the sauce texture may change slightly when reheated.

What chicken works best?

Rotisserie chicken or cooked chicken breasts both work well.

Are these enchiladas spicy?

They are mild, but heat can be added if desired.

Can I use corn tortillas?

Yes, but warm them first to prevent tearing.

What cheese melts best?

Monterey Jack melts very smoothly.

Can I add beans?

Yes, white beans or black beans are good additions.

How do I keep enchiladas from getting soggy?

Do not overfill and bake uncovered.

Can I substitute Greek yogurt for sour cream?

Yes, full-fat Greek yogurt works well.

What should I serve with these enchiladas?

Rice, beans, or a fresh green salad pair nicely.

Conclusion

Chicken Enchiladas with Sour Cream White Sauce are a creamy, comforting twist on a classic favorite. With their rich sauce, tender chicken filling, and simple preparation, they are an excellent choice for family meals, gatherings, or make-ahead dinners.

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