The Best Chicken Enchiladas with Sour Cream White Sauce Recipe

If you’re craving a meal that’s rich, comforting, and undeniably crowd-pleasing, the best Chicken Enchiladas with Sour Cream White Sauce are about to become your new weeknight hero. Tender tortillas embrace savory shredded chicken, all blanketed under a velvety, tangy white sauce and melted Monterey Jack cheese. Every bite packs that perfect savory-creamy punch—pure Tex-Mex happiness, whether you’re serving a hungry family dinner or a casual get-together with friends.

Ingredients You’ll Need

Let’s talk ingredients! The beauty of the best Chicken Enchiladas with Sour Cream White Sauce lies in its simple, accessible list—nothing fancy, but each component really shines to build flavor, creaminess, and just the right hint of spice. Here’s what you need (with my favorite tips for each element):

• Shredded cooked chicken: Rotisserie chicken is a great shortcut for tenderness and flavor, but any leftover cooked chicken works beautifully.
• Flour tortillas: Soft, pliable flour tortillas roll easily and soak up all that creamy sauce, but feel free to substitute corn tortillas if you prefer a little more bite!
• Butter: This kicks off your roux, ensuring a luscious, rich sauce every time.
• All-purpose flour: Essential for thickening and giving your sauce that irresistible, decadent texture.
• Chicken broth: Adds savory depth—choose low-sodium if you want to control the salt.
• Sour cream: The heart of our signature white sauce, lending tang and creaminess in every bite.
• Diced green chiles: Mildly spicy and loaded with flavor, these wake up the entire dish—don’t skip them!
• Shredded Monterey Jack cheese: Melty, creamy, and just the right amount of gooey goodness—Monterey Jack really takes center stage here.
• Diced tomatoes (optional for topping): Adds a fresh pop of color and juicy brightness—totally optional, but so lovely.
• Chopped fresh cilantro (optional for topping): For an aromatic, herby finish that makes the whole pan look (and taste!) restaurant-worthy.

How to Make the best Chicken Enchiladas with Sour Cream White Sauce

Step 1: Prep Your Filling

In a medium bowl, simply toss together the shredded chicken with 1/2 cup of Monterey Jack and half the can of diced green chiles. The cheese helps the filling stick together and those green chiles bring just enough Southwestern zing—you’ll thank yourself later for this flavor-packed start!

Step 2: Make the Sour Cream White Sauce

Start your sauce in a medium saucepan. Melt butter over medium heat, then whisk in flour. Let it bubble for about 1-2 minutes, stirring constantly—you want a pale roux, not browned. This is where the magic happens: slowly add your chicken broth, whisking to smooth out any lumps. Let it simmer gently until thickened, about 3-4 minutes.

Step 3: Add Creaminess and Chiles

Take the saucepan off the heat. Now, stir in the sour cream and the rest of the green chiles. The sauce should be creamy, silky-smooth, with flecks of green chilies peeking through—give it a taste, and adjust the seasonings if you’d like. This dreamy, tangy sauce is what makes these the best Chicken Enchiladas with Sour Cream White Sauce.

Step 4: Roll and Arrange

Grab your tortillas and divide the chicken filling evenly down the center of each. Roll them up snugly (but not too tight) and arrange seam-side down in a greased baking dish. Don’t worry if things look a little crowded—these enchiladas love to cuddle.

Step 5: Blanket with Sauce and Cheese

Generously pour the sour cream white sauce evenly over the rolled enchiladas, making sure every inch is covered. Sprinkle the remaining shredded Monterey Jack across the top. This is the layer where golden, bubbly magic happens in the oven.

Step 6: Bake and Finish

Bake the enchiladas uncovered at 375°F (190°C) for 20-25 minutes. The cheese should melt into a gorgeous golden blanket, and the sauce will be bubbling around the edges. Pull the pan out, rest for 5 minutes, then finish with your favorite garnishes—like juicy diced tomatoes and a flourish of chopped cilantro for color.

How to Serve the best Chicken Enchiladas with Sour Cream White Sauce

Garnishes

The finishing touch can take your dish from tasty to unforgettable! I love showering the hot enchiladas with diced fresh tomatoes for juicy contrast and a generous sprinkle of chopped cilantro for herbaceous lift. A few sliced jalapeños or even some sliced green onions also work wonders, adding crunch, color, and a hint of bite.

Side Dishes

These enchiladas are a meal in themselves but pair beautifully with sides like Mexican rice, smoky black beans, or a crisp salad dressed in lime vinaigrette. Don’t forget tortilla chips and salsa for a festive Tex-Mex spread! The extra sauce is a dream drizzled over rice or veggies.

Creative Ways to Present

For parties, try baking the best Chicken Enchiladas with Sour Cream White Sauce in individual ramekins for a playful, personal touch. Or, arrange family-style on a big platter, scattering fresh toppings across the whole batch. A cast-iron skillet makes an especially rustic, inviting presentation, straight from oven to table.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), simply cover your baking dish tightly with foil or transfer enchiladas to an airtight container. They’ll stay fresh in the fridge for up to 3 days, making them a perfect next-day lunch or lazy dinner. You might even find the flavors deepen overnight!

Freezing

Yes, you can absolutely freeze the best Chicken Enchiladas with Sour Cream White Sauce! Assemble (but don’t bake) the enchiladas, then wrap the whole dish tightly with plastic wrap and foil. Pop it in the freezer for up to 2 months. When ready, thaw overnight in the fridge, then bake as usual, adding a little extra time in the oven if needed.

Reheating

To reheat, cover the enchiladas with foil and warm in a 350°F oven until heated through, about 20 minutes. For a single serving, the microwave works in a pinch (2-3 minutes on medium power), just take care not to overcook so the sauce stays creamy and luscious.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! While flour tortillas offer a super soft and creamy bite, corn tortillas bring authentic flavor and a bit of rustic chew. Warm them slightly before rolling to prevent cracking.

What’s the best way to shred cooked chicken quickly?

For quick shredded chicken, use a stand mixer fitted with a paddle attachment—just add warm, cooked chicken breasts and mix on low until beautifully shredded. Or, simply use two forks for a more rustic texture.

Is there a good substitute for Monterey Jack cheese?

If you can’t find Monterey Jack, try mild white cheddar, mozzarella, or even pepper jack if you want more spice. Any good melty cheese will keep these enchiladas luscious.

Can I make the best Chicken Enchiladas with Sour Cream White Sauce ahead of time?

Definitely! Assemble the enchiladas and sauce in your baking dish, cover, and refrigerate for up to 24 hours. Bake fresh before serving, adding an extra 5-10 minutes of cook time if they’re going in cold.

How can I make this dish spicier?

If you’re after more heat, add extra diced green chiles, a handful of sliced jalapeños, or a dash of hot sauce to the filling. A sprinkle of crushed red pepper in the sauce also does the trick!

Final Thoughts

Nothing says “cozy comfort” quite like gathering around a bubbling pan of the best Chicken Enchiladas with Sour Cream White Sauce. Whether you’re feeding family, friends, or just treating yourself, this recipe delivers big flavor and heartwarming satisfaction every single time. Give it a try—you may find yourself making it again and again!

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