The Creamiest Chicken Enchiladas with Sour Cream White Sauce Recipe

Creamy chicken enchiladas pack a delightful punch of southwestern white sauce magic.

Delicate tortillas wrap tender, seasoned meat in a comforting embrace.

Layers of melted cheese and silky sauce create a mouthwatering experience that feels like a warm hug.

Mexico’s culinary traditions shine through in this simple yet spectacular dish.

Weeknight dinners transform into special moments with these enchiladas rolling out of your kitchen.

Cheese lovers and comfort food enthusiasts will absolutely fall in love with every single bite.

Dive into this recipe and let your taste buds dance with pure, cheesy delight.

What Makes Chicken Enchiladas with Sour Cream White Sauce So Tasty

• Customize with Ease: Swap chicken for other proteins or add extra veggies to make this recipe uniquely yours, perfect for personalizing dinner.
• Family-Friendly Feast: Packed with cheesy goodness and mild green chilies, these enchiladas appeal to both kids and adults, creating a crowd-pleasing meal.
• Creamy Comfort Delight: The rich sour cream white sauce transforms simple ingredients into a luxurious, restaurant-quality dish that feels indulgent yet homemade.
• Minimal Prep Magic: Using pre-shredded chicken and simple pantry ingredients means you can get this delicious dinner on the table without complicated techniques or hard-to-find components.

Ingredients Needed for Chicken Enchiladas with Sour Cream White Sauce

• Chicken: Tender, shredded meat that serves as the primary protein for the enchiladas.
• Tortillas: Soft, flexible corn or flour wraps that hold the filling and create the enchilada structure.
• Cheese: Shredded variety that adds richness and creates a melty, golden topping.

• Butter, Flour: The base for creating a smooth, thickening roux for the white sauce.
• Chicken Broth: Provides a savory liquid foundation for the creamy sauce.
• Sour Cream, Green Chilies: Add tanginess and a subtle spicy kick to the white sauce.

• Salt, Pepper: Essential seasonings that enhance the overall flavor of the dish.

Step-by-Step Guide to Chicken Enchiladas with Sour Cream White Sauce

Step 1: Fire Up the Oven

Crank your oven to a toasty 350F (175C). Grab a 9×13 baking dish and give it a generous coating of cooking spray or butter to prevent sticking.

Step 2: Craft the Creamy Sauce Base

In a skillet, melt butter until it’s golden and bubbling. Sprinkle in flour and whisk like a pro to create a smooth roux. Slowly pour in chicken broth, stirring constantly until the mixture transforms into a thick, velvety sauce.

Step 3: Enhance the Sauce

• Sour cream
• Chopped green chilies

Sprinkle in salt and pepper to wake up the flavors. Give everything a good stir until well combined.

Step 4: Prepare the Enchilada Filling

• Shredded chicken
• Handful of shredded cheese

Roll each tortilla tightly and place seam-side down in the prepared baking dish.

Step 5: Dress the Enchiladas

Pour the dreamy white sauce over the rolled tortillas, making sure every inch gets covered. Scatter the remaining cheese on top for a golden, melty finish.

Step 6: Bake to Perfection

Slide the dish into the preheated oven. Bake for 20-25 minutes until the top turns a gorgeous golden brown and the edges start to bubble with cheesy excitement.

Step 7: Serve and Enjoy

Pull out your masterpiece and let it cool for a few minutes. Serve hot and watch everyone dive in with pure delight.

Pro Tips for Perfect Chicken Enchiladas with Sour Cream White Sauce

• Use low-sodium chicken broth to control salt levels and prevent the dish from becoming too salty.
• Swap flour tortillas with corn tortillas for a gluten-free alternative that adds authentic Mexican flavor.
• Shred rotisserie chicken for a quick time-saving hack when preparing the filling.
• Add diced jalapeños or green onions inside the enchiladas for extra kick and freshness.
• Prep the white sauce ahead of time and refrigerate to streamline the cooking process and enhance flavor development.

Flavor Variations for Chicken Enchiladas with Sour Cream White Sauce

• Spicy Jalapeño Kick: Add diced fresh jalapeños to the white sauce and mix chopped pickled jalapeños into the chicken filling for extra heat.
• Green Chile Verde: Replace green chilies with roasted Hatch green chiles and add cumin to the white sauce for a deeper southwestern flavor profile.
• Creamy Spinach Blend: Incorporate chopped spinach into the chicken mixture and mix wilted spinach into the sour cream sauce for added nutrition and color.
• Protein Switch-Up: Substitute shredded chicken with pulled pork or ground turkey for a different protein option while keeping the same creamy white sauce technique.

Best Pairings with Chicken Enchiladas with Sour Cream White Sauce

• Pair Zesty Mexican Margaritas: Craft a classic lime margarita with tequila, fresh lime juice, and a salted rim to complement the creamy, spicy enchiladas.
• Balance with Crisp Slaw Side: Create a tangy cabbage slaw with cilantro, lime, and a touch of jalapeño to cut through the richness of the white sauce and provide refreshing contrast.
• Match with Light Amber Lager: Select a Mexican-style amber lager like Negra Modelo to enhance the dish's flavors, with its malty undertones and clean finish that won't overpower the enchiladas.
• Serve Cooling Cilantro-Lime Rice: Prepare fluffy white rice mixed with chopped fresh cilantro and a squeeze of lime juice to add brightness and help balance the creamy sauce.

How to Store Chicken Enchiladas with Sour Cream White Sauce

• Transfer leftover enchiladas to an airtight container and store in the refrigerator for up to 3-4 days. Cover tightly with plastic wrap or lid to maintain freshness and prevent drying out.
• Wrap individual enchiladas or the entire dish securely in aluminum foil or freezer-safe plastic wrap. Freeze for up to 2-3 months. Label the container with the date to track storage time.
• Preheat oven to 350F. Remove enchiladas from refrigerator and let sit at room temperature for 15 minutes. Cover with foil to prevent excessive browning, then bake for 15-20 minutes until heated through. Uncover for the last 5 minutes to crisp the top.

FAQs About Chicken Enchiladas with Sour Cream White Sauce

• Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work well. Warm them slightly before filling to prevent cracking and make them more pliable.

• Is it possible to make this dish ahead of time?

Absolutely! Assemble the enchiladas, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.

• What type of chicken works best for this recipe?

Rotisserie chicken, shredded chicken breast, or leftover roasted chicken are all excellent options. Ensure the chicken is well-seasoned and tender.

Chicken Enchiladas with Sour Cream White Sauce Recipe

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4.8 from 16 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Creamy chicken enchiladas reveal Mexican culinary magic with tangy sour cream white sauce. Comforting layers of shredded chicken, melted cheese, and silky sauce invite you to savor pure southwestern comfort on a plate.

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Ingredients

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Main Ingredients:

• 2 cups shredded cooked chicken
• 8 flour tortillas
• 2 cups shredded monterey jack cheese

Sauce Ingredients:

• 1/4 cup (4 tablespoons) butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream

Seasoning and Garnish:

• 1 (4 ounces) can diced green chilies
• Salt to taste
• Pepper to taste

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Instructions

1. Warm the oven to 350F (175C) and lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking.
2. Create a smooth roux by gently melting butter in a skillet and whisking in flour until it forms a pale golden paste.
3. Slowly incorporate chicken broth into the roux, stirring continuously to eliminate lumps and allow the mixture to thicken and develop a creamy consistency.
4. Remove the sauce from heat and fold in sour cream and diced green chilies, creating a velvety white sauce. Season with salt and pepper to enhance the flavor profile.
5. Distribute shredded chicken evenly across tortillas, sprinkling a portion of shredded cheese before carefully rolling each tortilla into a compact cylinder.
6. Arrange the rolled enchiladas seam-side down in the prepared baking dish, ensuring they are tightly packed and uniform.
7. Generously ladle the prepared white sauce over the enchiladas, ensuring complete coverage and allowing the sauce to seep between the rolls.
8. Sprinkle the remaining cheese across the top, creating a golden, melty blanket that will turn crisp and bubbling during baking.
9. Transfer to the preheated oven and bake for 20-25 minutes until the cheese becomes golden brown and the edges are slightly crisp.

Notes

• Customize the heat level by adjusting the amount of green chilies or adding jalapeños for extra spice.
• Swap chicken with shredded turkey or rotisserie chicken for a quick weeknight meal variation.
• Use low-fat sour cream and cheese to create a lighter version without compromising flavor.
• Make ahead by assembling enchiladas and refrigerating, then bake when ready to serve, adding 5-10 minutes to cooking time.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 460 kcal
• Sugar: 2 g
• Sodium: 480 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 90 mg