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; 8–10 corn tortillas; 1 cup sour cream; 1/2 cup heavy cream or milk; 1 cup chicken broth; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cloves garlic, minced; 2 cups shredded cheese (Monterey Jack or Mexican blend); 2 tablespoons chopped cilantro (for garnish); Salt and pepper to taste

I serve soft corn tortillas filled with tender shredded chicken, rolled up and bathed in a creamy sour cream white sauce. Baked until bubbly and golden, these enchiladas are comfort food at its finest.

Why You’ll Love This Recipe

I adore how this dish combines creamy indulgence with savory chicken in a handheld form. These enchiladas are warm and comforting, yet brightened by the tang of sour cream. They’re perfect for gathering around the table with family or for a cozy night in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cooked chicken
Corn tortillas
Sour cream
Heavy cream or milk
Chicken broth
Butter
All-purpose flour
Minced garlic
Shredded cheese (Monterey Jack or a Mexican blend)
Chopped cilantro (for garnish)
Salt and pepper

Directions

Preheat the oven to 350°F (175°C).
In a saucepan, melt butter over medium heat. Stir in flour and cook until it bubbles lightly, about 1 minute.
Add minced garlic and cook for 30 seconds.
Slowly whisk in chicken broth, sour cream, and heavy cream until the mixture is smooth. Season with salt and pepper, and simmer until slightly thickened.
Warm the tortillas so they’re pliable.
Dip each tortilla in the white sauce, then fill with shredded chicken. Roll up and place seam-side down in a baking dish.
Pour the remaining sauce over the enchiladas, then sprinkle shredded cheese on top.
Bake for 20–25 minutes, until the cheese is melted and the sauce is bubbling.
Garnish with chopped cilantro before serving.

Servings and Timing

Servings: 4–6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes add finely chopped green chiles or jalapeños into the sauce for a spicy kick.
I love swapping chicken for beans to make it vegetarian or pork-filled.
To lighten it up, I use Greek yogurt instead of part of the sour cream.
A sprinkle of cotija cheese or queso fresco before serving adds extra flavor.

Storage/Reheating

Storage: I let leftovers cool, then store them in an airtight container in the fridge for up to 3–4 days. The sauce may thicken over time, but a splash of cream or broth helps loosen it back up.
Reheating: I reheat individual portions in the microwave in 30-second bursts until warm, or in a 325°F oven for 10–15 minutes.

FAQs

1. Can I use flour tortillas instead of corn?

Yes, I use flour tortillas if I want a softer, chewier texture. Corn tortillas give a more authentic feel, but both work beautifully.

2. Can I assemble ahead of time?

Definitely. I assemble the enchiladas, cover the dish, and refrigerate up to a day ahead. When ready, I bake them a few extra minutes to ensure warmth throughout.

3. How can I make this dairy‑free?

I substitute coconut cream and a dairy‑free yogurt for the sour cream and heavy cream. The texture and flavor are slightly different, but still satisfying and creamy.

4. Can I freeze these enchiladas?

Yes. I wrap the entire baking dish tightly in foil and plastic wrap, then freeze for up to 2 months. I bake them—covered—at 350°F for 30–40 minutes from frozen, until heated through and bubbly.

5. Can I make the sauce spicier?

Absolutely. I stir in chipotle in adobo, green chiles, or diced jalapeños into the sauce for extra heat and depth.

Conclusion

I find these Chicken Enchiladas with Sour Cream White Sauce to be incredibly satisfying—creamy, cheesy, and full of flavor. They’re versatile, easy to customize, and perfect for both weeknight dinners and gatherings. I hope they become a favorite in your kitchen, too!