If you’re looking for a creamy, cheesy, and downright delicious dinner option, this Chicken Enchiladas with Sour Cream White Sauce recipe is a must-try. Packed with tender shredded chicken, gooey Monterey Jack cheese, and a luscious white sauce spiked with green chilies, it’s comfort food at its finest. Perfect for cozy family dinners, potlucks, or when you’re simply craving something hearty and satisfying. The best part? It’s easy to prepare and guarantees perfect results every time. Let’s dive into this flavorful creation that’s sure to become a staple in your recipe collection.

Ingredients

What You’ll Need

To make this irresistible dish, you’ll need the following simple yet flavorful ingredients:

• 2 cups cooked, shredded chicken – the juicy base for these enchiladas.
• 8 flour tortillas – soft and pliable, perfect for wrapping up the filling.
• 2 cups shredded Monterey Jack cheese, divided – the key to that gooey, cheesy goodness.
• 3 tablespoons butter – to create a rich roux for the sauce.
• 3 tablespoons all-purpose flour – thickens the creamy white sauce.
• 2 cups chicken broth – provides depth and savory flavor.
• 1 cup sour cream – gives the sauce its tangy creaminess.
• 1 (4 oz) can diced green chilies – adds a hint of spice and bright flavor.
• Salt and pepper to taste – enhances and balances all the flavors.

Each ingredient brings something special to the dish, working together to create a satisfying, cheesy, and slightly spicy plate of enchiladas.

Substitutions and Additions

This recipe is incredibly versatile. Here are some creative ways to tweak and personalize it:

• Rotisserie chicken: Short on time? Swap shredded chicken for store-bought rotisserie chicken to save prep time without sacrificing flavor.
• Cheese swaps: While Monterey Jack is classic, you can use cheddar, Colby Jack, or even pepper jack for a spicy kick.
• Tortilla choices: Prefer corn tortillas? They’re a great gluten-free alternative that adds a touch of authentic Mexican flavor.
• Add-ins: For an extra burst of flavor, consider adding:
  • Sautéed onions or bell peppers for a crunchy bite.
  • A handful of chopped cilantro for a fresh, herbaceous note.
  • Diced jalapeños if you love a little extra heat.
• Vegetarian version: Substitute chicken with roasted vegetables like zucchini, corn, and black beans for a delicious meat-free option.

Step-by-Step Instructions

Preparation

Before diving into this creamy, cheesy delight, let’s set the stage for culinary success.

1. Preheat the oven to 350°F (175°C). A properly heated oven ensures even baking, so don’t skip this step.
2. Prepare the baking dish. Lightly grease a 9×13-inch dish with cooking spray or a thin layer of oil to prevent sticking and make clean-up a breeze.
3. Shred the chicken. If you’re using cooked chicken breast or rotisserie chicken, use two forks or your hands to shred it into bite-sized pieces. Pro tip: Warm the chicken slightly if it’s cold—it’s much easier to shred.
4. Grate the cheese. Freshly grated cheese melts smoother than pre-shredded varieties, which often contain anti-caking agents. Plus, it brings out the full flavor of Monterey Jack’s creamy, slightly tangy profile.

With these simple steps, you’re all set for the next phase: crafting the rich, velvety sauce that’s the soul of this recipe.

Mixing and Cooking the Sauce

This sour cream white sauce is where the magic happens. Here’s how to make it perfectly every time:

1. Start with a roux. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, add 3 tablespoons of all-purpose flour, whisking continuously for about 1 minute. This step ensures there’s no raw flour taste in the sauce.
2. Add the chicken broth. Gradually pour in 2 cups of chicken broth, whisking constantly to avoid lumps. Increase the heat slightly and continue whisking until the sauce thickens, about 4–5 minutes. You’ll know it’s ready when it coats the back of a spoon.
3. Incorporate the sour cream. Reduce the heat to low and stir in 1 cup of sour cream. The sauce will take on a luscious, creamy texture.
4. Add the green chilies. Stir in a 4-ounce can of diced green chilies for a burst of bright, slightly spicy flavor. Season with salt and pepper to taste.
5. Pro Tips:
   • Never let the sauce boil after adding the sour cream—it can curdle.
   • If the sauce seems too thick, add a splash of milk or broth to adjust the consistency.

This sauce is the star of the dish, so take your time and savor the process!

Assembling the Enchiladas

Now it’s time to bring everything together:

1. Fill the tortillas. Lay a tortilla flat, add a generous portion of shredded chicken down the center, and sprinkle about 1/4 cup of shredded Monterey Jack cheese on top.
2. Roll and place. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, arranging them snugly in a single layer.
3. Pour the sauce. Once all the tortillas are in place, pour the white sauce evenly over the enchiladas, ensuring every inch is covered for maximum flavor.
4. Top with cheese. Sprinkle the remaining shredded cheese on top for that irresistible golden crust.

Pro Tip: If your tortillas are cracking, warm them briefly in the microwave to make them more pliable.

Baking and Finishing

The final step is where your enchiladas transform into bubbly, cheesy perfection:

1. Bake. Place the dish in the preheated oven and bake for 20–25 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and slightly golden around the edges.
2. Rest and serve. Let the enchiladas cool for 5 minutes before serving. This brief resting period allows the sauce to thicken slightly and makes serving easier.

Pro Tips:

• If you love crispy edges, broil the dish for 2–3 minutes after baking. Keep a close eye to prevent burning.
• Garnish with fresh chopped cilantro, a squeeze of lime, or even a dollop of sour cream for a pop of color and freshness.

Serving Suggestions

Occasions and Pairings

These Chicken Enchiladas with Sour Cream White Sauce are as versatile as they are delicious. Whether it’s a casual weeknight dinner, a festive gathering, or a celebratory family meal, this dish fits the bill.

For a full meal experience, pair these enchiladas with:

• Guacamole: Creamy avocado and lime balance the richness of the sauce.
• Mexican rice: A colorful side that adds a hearty, flavorful element.
• Refried beans: Their smooth texture complements the cheesy enchiladas perfectly.
• Margaritas or agua fresca: Add a fun and refreshing touch to the meal.

Perfect for sharing, these enchiladas will be a hit at potlucks and family dinners alike. Their comforting flavors make them ideal for cozy evenings or festive occasions when you want something that feels special but isn’t complicated.

Presentation Ideas

Elevate the visual appeal of your enchiladas with these easy garnishing tips:

• Fresh herbs: Sprinkle chopped cilantro or parsley for a vibrant pop of green.
• A dollop of sour cream: Add to each serving for extra creaminess.
• Lime wedges: Serve on the side for a zesty squeeze of citrus.
• Sliced jalapeños: For a spicy kick and eye-catching contrast.

Arrange the enchiladas on a colorful platter or serve straight from the baking dish for a rustic, family-style presentation.

Recipe FAQ

Cooking Tips

Q: How can I thicken the sauce if it’s too runny?
A: If your sauce isn’t thick enough, whisk in a teaspoon of flour or cornstarch dissolved in water. Let it cook for a minute or two until it reaches the desired consistency.

Q: Can I make the dish less spicy?
A: Absolutely! Opt for mild green chilies or omit them altogether. You can also use a cheese blend without spicy varieties like pepper jack.

Q: How do I prevent the tortillas from becoming soggy?
A: Ensure your filling isn’t overly wet, and avoid overloading the sauce on the tortillas before baking.

Troubleshooting

Q: My sauce came out lumpy. What went wrong?
A: Lumps often form when the roux isn’t whisked properly. Always whisk continuously as you add the broth, and ensure the mixture is smooth before adding sour cream.

Q: The tortillas cracked while rolling. How can I fix this?
A: Warm your tortillas briefly in the microwave or on a skillet before filling to make them pliable and easier to roll.

Storage and Reheating

Storage Tips

Leftovers? No problem!

• Refrigeration: Store cooked enchiladas in an airtight container for up to 3 days.
• Freezing: Wrap individual portions in plastic wrap or aluminum foil, then place them in a freezer-safe container. Freeze for up to 3 months.

Pro Tip: Always cool enchiladas completely before storing to maintain their texture.

Reheating Instructions

• Microwave: Heat individual portions on a microwave-safe plate for 1–2 minutes, covered with a damp paper towel to retain moisture.
• Oven: Reheat in a preheated 350°F (175°C) oven for 10–15 minutes, covered with foil to prevent drying.
• Frozen Enchiladas: Thaw overnight in the refrigerator, then reheat as described above.

These reheating methods ensure your enchiladas stay just as delicious as when freshly baked.

Related Recipes

If you loved this recipe, you might also enjoy:

• Birria Enchiladas Recipe: A bold and flavorful take on a classic.
• Cornbread Mexican Casserole Recipe: A hearty dish perfect for family dinners.
• Chicken Garlic Parmesan Pasta Recipe: Creamy, cheesy, and full of flavor.

Conclusion

There’s something magical about these Chicken Enchiladas with Sour Cream White Sauce. From the creamy sauce to the cheesy filling, every bite delivers comfort and flavor. Whether you’re cooking for a weeknight dinner or a festive gathering, this dish promises simplicity and joy in every bite.

Chicken Enchiladas with Sour Cream White Sauce

---

• Author: Sophia
• Total Time: 45 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

These Chicken Enchiladas with Sour Cream White Sauce combine tender chicken, gooey cheese, and a creamy white sauce for a satisfying, easy-to-make dish.

---

Ingredients

Scale 1x2x3x

• 2 cups cooked, shredded chicken
• 8 flour tortillas
• 2 cups shredded Monterey Jack cheese, divided
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• Salt and pepper to taste

---

Instructions

• Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
• Fill each tortilla with chicken and 1 ½ cups of shredded cheese, roll tightly, and place seam-side down in the dish.
• Prepare the sauce by melting butter, stirring in flour, and gradually adding chicken broth. Cook until thickened.
• Add sour cream and green chilies, season with salt and pepper, and pour over the tortillas.
• Top with remaining cheese and bake for 20–25 minutes until bubbly.

Notes

• Customize by using corn tortillas for a gluten-free option.
• Add diced jalapeños for extra heat.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-American

Nutrition

• Calories: 320 kcal
• Sugar: 1 g
• Sodium: 540 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 20 g

Keywords: Creamy chicken enchiladas, White sauce enchiladas, Sour cream chicken enchiladas