Chicken Enchiladas with Sour Cream White Sauce: A Creamy Comfort Food Favorite

When you’re craving comfort food with a Tex-Mex twist, Chicken Enchiladas with Sour Cream White Sauce delivers every time. These creamy enchiladas are filled with shredded chicken and cheese, then smothered in a homemade sour cream white sauce — rich, tangy, and absolutely irresistible.

Unlike traditional red enchiladas, this white sauce version offers a milder, creamier flavor profile that’s still packed with bold taste. Whether you’re cooking for a crowd, meal prepping for the week, or just want to change up your dinner routine, these enchiladas will hit the spot.

---

Why You’ll Love These Creamy Chicken Enchiladas

🧀 Creamy, cheesy comfort food the whole family will love
🌯 Great way to use up leftover chicken or rotisserie chicken
👩‍🍳 Easy to make ahead for weeknights or entertaining
🌶️ A milder option for those who don’t love spicy red sauce
🥘 Freezer-friendly and perfect for potlucks or holidays
✅ Customizable with veggies, spice levels, or low-carb options

---

Ingredients You’ll Need

These enchiladas come together with simple pantry staples.

🌯 For the Filling:

• 2–3 cups shredded cooked chicken (rotisserie or baked)
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
• ½ tsp garlic powder
• Salt and black pepper to taste

🥣 For the Sour Cream White Sauce:

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies (mild or hot)
• Optional: ½ tsp cumin or chili powder for extra flavor

🫓 For Assembling:

• 8–10 flour tortillas (6–8 inch size)
• ½–1 cup extra cheese for topping
• Chopped cilantro or green onions for garnish

---

How to Make Chicken Enchiladas with Sour Cream White Sauce

---

Step 1: Preheat the Oven

• Preheat oven to 350°F (175°C)
• Lightly grease a 9×13-inch baking dish

---

Step 2: Mix the Chicken Filling

In a large bowl, combine:

• Shredded chicken
• 1 ½ cups shredded cheese
• Garlic powder, salt, and pepper

Mix well and set aside.

---

Step 3: Prepare the White Sauce

1. In a saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1–2 minutes (creating a roux).
3. Slowly whisk in chicken broth and cook until thickened — about 5 minutes.
4. Turn off heat and stir in sour cream and green chilies.
5. Mix until smooth and creamy (don’t boil after adding sour cream).

🥄 Taste and adjust seasoning with salt, pepper, or cumin if desired.

---

Step 4: Assemble the Enchiladas

1. Spoon about 2–3 tablespoons of chicken mixture into each tortilla
2. Roll up and place seam-side down in prepared baking dish
3. Repeat with remaining tortillas

---

Step 5: Add Sauce & Cheese

1. Pour the sour cream sauce evenly over the enchiladas
2. Sprinkle remaining cheese over the top

---

Step 6: Bake

• Bake uncovered for 25–30 minutes, until bubbly and golden
• For a browner top, broil for 2–3 minutes at the end

---

Step 7: Serve & Enjoy

• Garnish with chopped cilantro, green onions, or sliced jalapeños
• Serve hot with rice, beans, or a fresh side salad

---

Serving Ideas

These creamy enchiladas pair well with:

🍚 Cilantro lime rice or Mexican rice
🥑 Guacamole and tortilla chips
🥗 Simple green salad with lime vinaigrette
🌽 Mexican street corn or sautéed veggies
🍹 A refreshing margarita or sparkling lime water

---

Make-Ahead, Storage & Freezing

🧊 Make-Ahead:

• Assemble enchiladas and sauce
• Cover tightly and refrigerate for up to 24 hours before baking

🧊 Storage:

• Store leftovers in the fridge for 3–4 days
• Reheat in the microwave or oven (covered with foil) until hot

❄️ Freezing:

• Assemble the dish (but do not bake)
• Cover tightly with plastic wrap and foil
• Freeze up to 2 months
• Thaw overnight in fridge and bake as directed

---

Recipe Variations

🌶️ Spicy version – Add jalapeños, chipotle, or pepper jack cheese
🥦 Vegetarian – Use black beans, sautéed mushrooms, and spinach instead of chicken
🧀 Low-carb/Keto – Use low-carb tortillas or stuff into baked zucchini boats
🌮 Taco twist – Mix in taco seasoning or top with crushed tortilla chips
🍗 Shredded turkey or beef – Great for using leftovers!

---

Nutrition Information (Approx. per serving – 1 enchilada)

• Calories: 320
• Protein: 18g
• Fat: 20g
• Carbohydrates: 18g
• Sugar: 2g
• Fiber: 1g
• Sodium: 540mg

Nutrition values may vary depending on exact ingredients used.

---

FAQs About Sour Cream Chicken Enchiladas

Can I use corn tortillas?

You can, but they’re more delicate and can break when rolling. Warm them first to prevent cracking, or lightly fry for flexibility.

Can I use Greek yogurt instead of sour cream?

Yes — plain full-fat Greek yogurt works well and adds extra protein. The flavor will be slightly tangier.

Can I double this recipe?

Absolutely! This is great for meal prep or feeding a crowd. Use two 9×13 dishes or a large casserole pan.

Can I use canned chicken?

Yes — canned chicken works in a pinch, though freshly cooked or rotisserie chicken is preferred for texture and flavor.

---

Why This Recipe Works

✅ Simple pantry ingredients and easy assembly
✅ Mild, creamy sauce that’s kid- and adult-approved
✅ Make-ahead and freezer-friendly
✅ Customizable for dietary needs or spice preferences
✅ A delicious alternative to traditional red enchiladas

---

Final Thoughts: Creamy Enchiladas You’ll Make Again and Again

These Chicken Enchiladas with Sour Cream White Sauce are a must-try for anyone who loves cozy, cheesy casseroles with Tex-Mex flair. The rich white sauce brings a whole new dimension of comfort, while the tender chicken and melted cheese make every bite irresistible.

Perfect for weeknight dinners, family gatherings, or holiday potlucks — this recipe is guaranteed to become a regular in your rotation.

Print