Chicken Enchiladas with Sour Cream White Sauce: A Comforting Mexican-Inspired Dish

Mexican cuisine is loved worldwide for its bold flavors, comforting textures, and colorful presentations. Among the many dishes that have captured the hearts of home cooks, chicken enchiladas with sour cream white sauce stand out as a creamy, flavorful, and satisfying meal. This dish takes tender shredded chicken, wraps it in soft flour tortillas, and smothers it in a luscious sour cream-based white sauce, then tops it with melted Monterey Jack cheese and fresh garnishes. The result is a perfect balance of creamy, cheesy, and savory flavors that make every bite irresistible.

Whether you’re looking for a weeknight dinner that can feed the whole family, a make-ahead dish for gatherings, or a comforting meal for yourself, these enchiladas are versatile and crowd-pleasing. Unlike traditional red enchiladas, this version features a creamy white sauce that adds a subtle tang from sour cream and richness from butter, flour, and broth, elevating the classic chicken enchilada to a new level of flavor.

In this article, we will guide you through everything you need to know to make the perfect chicken enchiladas with sour cream white sauce. From gathering ingredients and preparing the filling to cooking tips, garnish ideas, and frequently asked questions, you’ll have all the tools to create a delicious and satisfying meal.

Ingredients

To make Chicken Enchiladas with Sour Cream White Sauce, you will need the following ingredients:

For the filling:

• 2 cups shredded cooked chicken
• 8 flour tortillas

For the white sauce:

• 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

For the cheese topping:

• 2 cups shredded Monterey Jack cheese

Optional garnishes:

• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro

It’s important to have all ingredients measured and ready before starting, especially the sauce components, as combining them at the right time ensures a creamy and smooth texture.

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Greasing a 9×13-inch baking dish lightly with butter or cooking spray ensures the enchiladas won’t stick. Preparing the oven ahead of time allows the sauce and filling to come together while the oven reaches the ideal temperature for baking.

Step 2: Preparing the White Sauce

The white sauce is the key to the richness of these enchiladas. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour, creating a smooth paste called a roux. Cooking the flour for 1–2 minutes helps remove the raw flour taste and forms the base for your creamy sauce.

Gradually add 1 1/2 cups of chicken broth while whisking continuously to prevent lumps. Continue cooking for 3–4 minutes, until the mixture thickens slightly.

Reduce the heat to low and stir in 1 cup sour cream until smooth and creamy. Finally, add the can of diced green chiles, which provide a mild heat and depth of flavor without overpowering the dish. Taste the sauce and adjust seasoning if needed, adding a pinch of salt or a dash of pepper to suit your preference.

Step 3: Preparing the Chicken Filling

If your chicken isn’t already cooked, you can poach or roast chicken breasts until fully cooked and shred them using two forks or your hands. Once shredded, place the chicken in a bowl and mix with a small portion of the white sauce to moisten the meat. This step ensures the filling is flavorful and prevents the chicken from drying out inside the tortillas.

Step 4: Assembling the Enchiladas

Lay out the 8 flour tortillas on a clean surface. Spoon a portion of the shredded chicken mixture evenly onto the center of each tortilla, distributing the filling so that each enchilada is generous but not overstuffed.

Roll each tortilla tightly around the filling and place seam-side down in the prepared baking dish. Arrange the enchiladas snugly next to each other, as this helps hold them together while baking.

Once all enchiladas are in the dish, pour the remaining white sauce evenly over the top, making sure each rolled tortilla is generously covered. This creates a creamy layer that keeps the enchiladas moist and flavorful while baking.

Sprinkle 2 cups of shredded Monterey Jack cheese evenly over the top. The cheese melts and creates a golden, bubbly crust that adds richness and visual appeal.

Step 5: Baking the Enchiladas

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and lightly golden. Baking covered initially allows the enchiladas to heat through without drying out, while uncovering them at the end creates a perfect cheesy top layer.

Step 6: Adding Garnishes and Serving

Once the enchiladas are baked, remove them from the oven and let them rest for a few minutes before serving. This helps the sauce set slightly and makes serving easier.

Optional garnishes include diced tomatoes for a fresh burst of flavor and chopped fresh cilantro for color and herbal notes. These garnishes add brightness to the rich, creamy dish and make it visually appealing.

For an extra touch, you can serve these enchiladas with a side of Mexican rice, black beans, or a simple green salad for a complete meal.

Tips for Perfect Chicken Enchiladas

1. Use freshly shredded chicken: Freshly cooked chicken tastes better and provides a more tender texture than pre-cooked store-bought chicken.
2. Warm tortillas before filling: Warming flour tortillas for 10–15 seconds in the microwave makes them more pliable and less likely to tear while rolling.
3. Adjust sauce thickness: If your white sauce is too thick, add a splash of chicken broth. If too thin, simmer a few minutes longer to thicken.
4. Cheese options: Monterey Jack is mild and creamy, but you can mix in cheddar or a Mexican blend for extra flavor.
5. Make ahead: Assemble the enchiladas ahead of time and refrigerate until ready to bake. This is ideal for meal prep or entertaining.

Variations

• Spicy Version: Add diced jalapeños or a pinch of cayenne to the sauce for extra heat.
• Vegetable Filling: Include sautéed bell peppers, onions, or mushrooms with the chicken for added flavor and nutrition.
• Corn Tortillas: Swap flour tortillas for corn tortillas for a more traditional Mexican flavor, though they are more delicate and require careful handling.
• Extra Creamy: Mix cream cheese or heavy cream into the sauce for a richer, silkier texture.

Serving Suggestions

These enchiladas are hearty enough to serve on their own but pair wonderfully with complementary sides:

• Mexican Rice: Fluffy, savory rice makes the meal more filling and pairs well with the creamy sauce.
• Refried Beans or Black Beans: Beans add protein and fiber and balance the richness of the enchiladas.
• Guacamole or Avocado Slices: Creamy avocado adds freshness and balances the warm, cheesy enchiladas.
• Tortilla Chips: Crunchy chips can be served on the side for added texture and dipping.

Frequently Asked Questions

Q1: Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken is a convenient option and adds a lot of flavor. Just shred it before mixing with the sauce.

Q2: Can I make this recipe ahead of time?
Absolutely. Assemble the enchiladas and store them covered in the refrigerator for up to 24 hours. Bake them when ready to serve.

Q3: Can I freeze these enchiladas?
Yes, this dish freezes well. Cover the assembled enchiladas with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Q4: Can I use corn tortillas instead of flour tortillas?
Yes, but corn tortillas are more delicate. To prevent cracking, lightly warm them before rolling.

Q5: How can I make the sauce creamier?
For an extra creamy sauce, add 2–3 tablespoons of cream cheese or a splash of heavy cream when adding the sour cream.

Q6: Can I make a vegetarian version?
Yes. Replace chicken with sautéed vegetables, beans, or a combination of both, and use vegetable broth instead of chicken broth.

Q7: What can I use if I don’t have green chiles?
Mild diced bell peppers or jalapeños can be used. You can also leave them out if you prefer a milder dish.

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Conclusion

Chicken Enchiladas with Sour Cream White Sauce are a comforting, flavorful, and visually appealing dish perfect for any occasion. The creamy white sauce, tender shredded chicken, and melted cheese create a rich and satisfying experience that everyone will love. With the optional garnishes of tomatoes and fresh cilantro, the dish is elevated to restaurant-quality presentation while remaining simple to prepare at home.

These enchiladas are versatile, allowing for variations in heat, fillings, and cheese combinations. They can be made ahead for convenience or adapted for vegetarian diets. By following this guide, you’ll be able to make a dish that is both delicious and impressive, bringing the best of Mexican-inspired flavors to your dinner table.