Chicken Enchiladas with Sour Cream White Sauce: Creamy Comfort with a Tex-Mex Twist

Few dishes strike the perfect balance between comfort food and bold flavors like Chicken Enchiladas with Sour Cream White Sauce. These enchiladas are stuffed with tender shredded chicken, wrapped in soft tortillas, and smothered with a creamy, cheesy, tangy white sauce that makes every bite melt in your mouth. Topped with fresh tomatoes, green onions, and cilantro, they’re the ultimate crowd-pleasing Tex-Mex casserole—perfect for family dinners, potlucks, or when you’re craving something indulgent yet satisfying.

What Is Chicken Enchiladas with Sour Cream White Sauce

This dish is a Tex-Mex style enchilada recipe where tortillas are filled with shredded chicken (sometimes with cheese or veggies added), then topped with a luscious white sauce made from sour cream, butter, broth, and green chilies. Unlike traditional enchiladas with red or green chile sauces, this creamy white version is rich, tangy, and mild, making it great for those who love flavor without too much spice.

this Recipe

Why You’ll Fall in Love with This Recipe

• Rich & creamy: The sour cream sauce makes these enchiladas velvety smooth.
• Family favorite: Mild enough for kids, flavorful enough for adults.
• Easy to customize: Add veggies, beans, or spice it up with jalapeños.
• Make-ahead friendly: Assemble in advance and bake when ready.

How Does It Taste?

These enchiladas are pure comfort. The sauce is creamy with just the right tang from the sour cream and a gentle heat from green chilies. The chicken inside is tender and juicy, wrapped in soft tortillas that soak up the sauce. The melted cheese ties it all together, while fresh toppings like cilantro and tomatoes add brightness.

Health & Ingredient Benefits

• Chicken: A lean protein that keeps you full and satisfied.
• Sour cream: Adds calcium and probiotics when used in moderation.
• Green chilies: Provide vitamin C and a mild flavor boost.
• Cheese: A source of protein and calcium (and delicious comfort!).

Ingredients You’ll Need

• 2 cups cooked shredded chicken (rotisserie chicken works great)
• 8–10 flour tortillas (8-inch size)
• 2 cups shredded Monterey Jack or mozzarella cheese (divided)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 ½ cups sour cream
• 1 (4 oz) can diced green chilies
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt & black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Diced tomatoes & sliced green onions (optional, for garnish)

Tools You’ll Need

• Saucepan
• Whisk
• 9×13-inch baking dish
• Mixing bowls
• Wooden spoon or spatula

Optional Substitutions & Additions

• Protein: Swap chicken with turkey, ground beef, or shrimp.
• Cheese: Try Pepper Jack for a spicy kick or cheddar for extra sharpness.
• Veggies: Add sautéed peppers, corn, or spinach inside the enchiladas.
• Heat level: Mix in jalapeños or red pepper flakes for more spice.

How to Make

1. Prepare the filling: Mix shredded chicken with 1 cup shredded cheese. Fill tortillas with mixture and roll them up. Place seam side down in a greased baking dish.
2. Make the sauce: In a saucepan, melt butter. Stir in flour to make a roux. Slowly whisk in chicken broth until smooth and thickened. Remove from heat and stir in sour cream, green chilies, garlic powder, onion powder, salt, and pepper.
3. Assemble enchiladas: Pour sauce over the rolled tortillas. Sprinkle remaining cheese on top.
4. Bake: Bake at 350°F (175°C) for 25–30 minutes, until bubbly and cheese is melted.
5. Garnish & serve: Top with fresh cilantro, tomatoes, and green onions before serving.

What to Serve With

These creamy enchiladas pair perfectly with:

• Mexican rice or cilantro lime rice
• Refried or black beans
• A fresh green salad with avocado
• Chips and salsa or guacamole
• Margaritas or agua fresca

Tips for Success

• Use rotisserie chicken for a quick shortcut.
• Don’t let the sauce boil after adding sour cream—it may curdle.
• Lightly warm tortillas before filling to prevent cracking.
• Cover with foil while baking if you want them extra creamy, then uncover at the end for golden cheese.

Common Mistakes to Avoid

• Too much sauce: Can make tortillas soggy. Use just enough to coat.
• Overbaking: Can dry out the chicken and sauce. Stick to 25–30 minutes.
• Cold tortillas: They may tear when rolling—warm them first.
• Skipping seasoning: Taste your sauce and adjust salt/pepper before pouring.

How to Store & Reheat

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Assemble (without baking), cover tightly, and freeze for up to 2 months. Thaw overnight before baking.
• Reheating: Warm in oven at 325°F until heated through, or microwave individual portions.

Frequently Asked Questions

Can I use corn tortillas?
Yes, but soften them in oil or broth first to prevent tearing.

Is this dish spicy?
Not very—green chilies are mild. Add jalapeños or hot sauce if you want more heat.

Can I make it ahead of time?
Yes! Assemble up to 24 hours in advance and refrigerate until baking.

What’s the best cheese for this recipe?
Monterey Jack melts beautifully, but a blend of mozzarella and cheddar also works well.

Nutritional Info (approximate per serving, 2 enchiladas)

• Calories: 480
• Fat: 26g
• Carbohydrates: 30g
• Protein: 28g
• Sodium: 710mg
• Sugar: 4g

Conclusion

These Chicken Enchiladas with Sour Cream White Sauce are the ultimate comfort food—creamy, cheesy, and bursting with flavor. Whether you’re serving them for a weeknight dinner or a festive family gathering, they’ll always earn rave reviews. With tender chicken wrapped in soft tortillas and topped with rich sour cream sauce, this Tex-Mex classic is bound to become a repeat favorite in your home.

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September 26, 2025 by Melissa