Chicken Enchiladas with Sour Cream White Sauce: Easy and Irresistible

There’s something magical about the aroma of warm tortillas sizzling in a skillet. These chicken enchiladas with sour cream white sauce are a cozy hug in food form. Perfect for busy weeknights or when you want to impress someone special, they’re trending for all the right reasons!

Imagine tender chicken wrapped in soft tortillas, all smothered in a creamy white sauce that’s downright irresistible. This dish is as comforting as your favorite homemade dinner, yet it comes together in a flashperfect for those evenings when you want something satisfying without all the fuss. Plus, you can whip up the sauce quickly with pantry staples, so it’s family-approved without breaking the bank.

I started making these enchiladas back in 2015, shortly after a trip to a little Mexican spot that stole my heart. The first bite made my taste buds sing, and I knew I had to recreate that experience at home. The trick I discovered? A quick blend of sour cream and chicken broth for the sauceso creamy without the extra calories! After all my years in the kitchen, I can confidently say these enchiladas are a family favorite that never disappoints.

Thomas Baker

Chicken Enchiladas with Sour Cream White Sauce: Delicious Recipe to Try

These Chicken Enchiladas with Sour Cream White Sauce are a creamy, cheesy delight perfect for a satisfying meal. Packed with juicy shredded chicken wrapped in soft tortillas and smothered in a rich sour cream sauce, this recipe is a comforting Tex-Mex favorite that makes creamy white sauce chicken enchiladas easy to enjoy any night. Experience the perfect blend of flavors in this chicken enchiladas sour cream sauce dish.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 enchiladas

Calories: 320

Ingredients Method Notes

Ingredients

  

• 2 cups shredded cooked chicken
• 8 flour tortillas
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced tomatoes (optional for topping)
• 1/4 cup chopped fresh cilantro (optional for topping)

Method

 

1. Set your oven to heat at 375°F (190°C).
2. In a mixing bowl, toss together the shredded chicken, half a cup of Monterey Jack cheese, and half of the canned green chiles.
3. In a medium saucepan, melt the butter over medium heat, then whisk in the flour and stir for about 1 to 2 minutes to form a roux.
4. Gradually add the chicken broth while whisking continuously until the sauce thickens and simmers gently.
5. Remove the pan from heat and blend in the sour cream along with the remaining green chiles until fully incorporated and smooth.
6. Fill each flour tortilla with the chicken mixture, roll them tightly, and arrange them seam-side down in a greased baking dish.
7. Pour the prepared sour cream sauce evenly over all the rolled enchiladas.
8. Sprinkle the rest of the shredded Monterey Jack cheese on top.
9. Bake uncovered in the preheated oven for 20 to 25 minutes or until the cheese is bubbly and light golden brown.
10. If desired, garnish with diced tomatoes and chopped cilantro.
11. Allow the enchiladas to rest for about 5 minutes before serving.

Notes

• For a fresh touch, serve with extra cilantro and tomatoes on top. Leftovers keep well refrigerated for up to 2 days and reheat nicely in the oven.

Why You’ll Love These Chicken Enchiladas

• Comforting flavors: The chicken enchiladas with sour cream white sauce bring home the essence of Tex-Mex cuisine, with creamy goodness that feels like a warm hug.
• Quick and easy: With just 45 minutes from start to finish, these easy sour cream chicken enchiladas are perfect for busy weeknights.
• Family-approved: This dish has been a hit with every group I’ve shared it withbetween the tender chicken and the cheesy toppings, everyone leaves the table happy!
• Versatile toppings: You can customize the enchiladas with diced tomatoes or fresh cilantro, adding a personal touch that brings back nostalgic dinner memories.

Key Ingredients and Tools

Here’s what you’ll need to whip up these mouthwatering chicken enchiladas sour cream sauce:

• Shredded cooked chicken: Use leftover chicken or rotisserie chicken for maximum flavor and convenience.
• Flour tortillas: They create a lovely soft wrap for your fillingsperfect for holding all that saucy goodness!
• Diced green chiles: These add mild heat and flavor that elevate the dish without overwhelming it.
• Butter, flour, and chicken broth: The rich creamy base for your creamy white sauce chicken enchiladas comes together from these simple pantry staples.
• Monterey Jack cheese: Because, let’s face it, you can never have too much cheese in a comforting meal!

Step-by-Step: How It Works

1. Preheat: Start by preheating your oven to 375°F (190°C) so it’s hot and ready for those bubbling enchiladas.
2. Mix your filling: In a bowl, combine the shredded chicken, half of your cheese, and half the diced green chiles.
3. Make the sauce: Melt butter in a saucepan, whisk in flour, then gradually add chicken broth, stirring until thickened. Remove from heat and mix in sour cream and remaining green chiles.
4. Assemble: Spoon the chicken filling into each tortilla, roll them up, and place seam-side down in a greased baking dish.
5. Bake: Pour the creamy sauce over the enchiladas, sprinkle with remaining cheese, and bake for about 20-25 minutes until they are golden and bubbly.

Tips for Success and Troubleshooting

• Don’t overstuff: If you pack them too tightly, they’ll be hard to roll and may burst in the oven.
• Cheese choice: Feel free to mix in different cheeses like cheddar or pepper jack for added flavor and a bit of kick.
• Storage advice: Leftover enchiladas keep well in the fridge for up to 3 days. Just reheat in the oven to regain that delicious crispy topping!

Serving and Storage Tips

These cheesy chicken enchiladas with sour cream are delightful fresh out of the oven but also make great leftovers!

Ready to serve? Top with diced tomatoes and fresh cilantro for a pop of color and a hint of freshnessjust like how those quaint little restaurants do it! Enjoy every cheesy bite and feel free to share your twist on these white sauce enchiladas chicken with family and friends!

Expert Says

For delicious chicken enchiladas with sour cream white sauce, using freshly cooked chicken enhances both flavor and moisture. The cream’s acidity balances the richness, while the addition of cheese increases umami, making each bite irresistibly savory. Always let your sauce simmer for maximum depth of flavor.

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The Quest for the Ultimate Chicken Enchiladas with Sour Cream White Sauce

After countless attempts, I finally mastered chicken enchiladas with sour cream white sauce that I can proudly serve my family. There were moments of too much heat and a few too many burnt tortillas, but each mistake brought me closer to this creamy, flavorful dish everyone loves. Cooking is a journey, and this one was worth it.

FAQs ( Chicken Enchiladas with Sour Cream White Sauce )

Conclusion

You’ll absolutely adore how these chicken enchiladas with sour cream white sauce turn outcomforting, creamy, and oh-so-satisfying! With just 45 minutes from prep to table, they’re perfect for busy nights when you crave something a little indulgent without all the fuss.

Feeling adventurous? Try adding some roasted peppers or swapping in corn tortillas for a twist! And if you end up with leftovers, just pop them in the oven at 350°F to revive that delicious, bubbly goodness. A little trick I picked up from my aunt’s kitchenbecause leftovers can be magic too!

I’d love to see your creations! Did you grow up with a family recipe like this? Snap a photo and share your thoughts, and don’t forget to save or share this recipe with your loved ones. Happy cooking, my friend!