Chicken enchiladas with sour cream white sauce are the kind of comfort food that makes the whole family show up at the table without being asked twice. Soft flour tortillas stuffed with tender shredded chicken, smothered in a creamy tangy white sauce, and baked until bubbly and golden. I have been making this recipe on repeat because it is simple enough for a Tuesday night but impressive enough for company.
The first time I pulled this dish out of the oven, the smell alone told me it was going to be a keeper. That creamy white sauce has a subtle tang from the sour cream and a gentle warmth from the green chiles that makes every bite feel rich but not heavy. These chicken enchiladas with sour cream white sauce come together with ingredients most home cooks already keep on hand, and the whole thing bakes in under 30 minutes. It is the kind of recipe that earns a permanent spot in your weekly rotation.
Table of Contents
Ingredients for Chicken Enchiladas with Sour Cream White Sauce
I always use rotisserie chicken here because it saves time and adds a depth of flavor you just cannot get from plain poached chicken. Here is everything you need to make this creamy, crowd-pleasing bake.
- 2 cups shredded cooked chicken – I recommend rotisserie for the best flavor and easiest prep
- 8 flour tortillas (8-inch size works best for rolling without tearing)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup sour cream (full-fat only – In my experience, low-fat versions can curdle in the warm sauce)
- 1 can (4 oz) diced green chiles, divided
- 2 cups shredded Monterey Jack cheese, divided – My preference is always block cheese grated fresh for the best melt
- 0.5 cup diced tomatoes (optional, for topping)
- 0.25 cup fresh cilantro, chopped (optional, for topping)
Step-by-Step Instructions
I recommend warming your tortillas before rolling. In my experience, cold tortillas crack and tear easily, which makes assembly frustrating and the finished dish uneven.
Step 1: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish and set aside.
Step 2: In a large bowl, combine the shredded chicken with 0.5 cup of the shredded Monterey Jack cheese and half of the diced green chiles. Stir until evenly mixed. The filling should hold together but not feel wet.
Step 3: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture turns a light golden color and smells slightly nutty. This step builds the base of your sauce, so do not skip it.
Step 4: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and let it cool for 2 minutes before adding the sour cream. Pro tip: adding sour cream to a too-hot sauce causes it to split. A short rest off the heat prevents this.
Step 5: Stir the sour cream and remaining green chiles into the sauce until completely smooth.
Step 6: Warm the tortillas in the microwave for 20 to 30 seconds or in a dry skillet until pliable. Spoon an even amount of chicken filling into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
Step 7: Pour the sour cream sauce evenly over all the enchiladas, covering every tortilla completely. Sprinkle the remaining Monterey Jack cheese over the top.
Step 8: Bake uncovered for 20 to 25 minutes until the sauce is bubbling around the edges and the cheese is melted and lightly golden. For extra browning, broil for the last 2 to 3 minutes, watching closely. Let rest for 5 minutes before serving. Top with diced tomatoes and fresh cilantro if desired.
Best Sides to Serve with Chicken Enchiladas with Sour Cream White Sauce
These enchiladas are rich and creamy, so the best sides bring freshness, crunch, or a little heat to balance the dish out.
Mexican-Style Rice: Fluffy, tomato-seasoned rice soaks up the white sauce beautifully and adds a satisfying starchy base that rounds out the plate. It is a classic pairing that works every time.
Refried Beans: Warm, velvety beans add a hearty, earthy element that complements the creamy enchiladas without competing with the flavors. A spoonful alongside each serving ties the whole Tex-Mex meal together.
High Protein Chicken Cottage Cheese Enchilada Bowls: If you love the enchilada flavor profile and want a lighter weeknight alternative, these high protein chicken cottage cheese enchilada bowls are a smart swap worth bookmarking.
Simple Avocado Slices or Guacamole: Cool and buttery avocado cuts right through the richness of the sour cream sauce. A squeeze of lime over sliced avocado is all you need for a fast, refreshing side.
Mexican Pulled Chicken Tacos: If you are feeding a crowd and want to stretch the meal, this mexican pulled chicken is a great companion dish that uses similar flavors and keeps the Tex-Mex theme going strong.
Southwest Chicken Wrap: For anyone at the table who wants something different, this southwest chicken wrap uses many of the same ingredients and works as an easy build-your-own option alongside the enchiladas.
Crisp Green Salad with Lime Vinaigrette: A light salad with romaine, cherry tomatoes, and a citrusy dressing refreshes the palate between creamy bites and adds a welcome contrast in texture.
How to Store and Reheat Chicken Enchiladas with Sour Cream White Sauce
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Cover the baking dish tightly with foil if storing in the pan. The sauce thickens a bit as it chills, which actually makes the leftovers taste even better the next day.
To reheat, I recommend covering with foil and warming in a 350 degree F oven for 15 to 20 minutes until heated through. For a single portion, the microwave works well in 60 to 90 second intervals. Add a small splash of chicken broth over the top before reheating to keep the sauce from drying out.
Pro tip: you can assemble these enchiladas a full day ahead and refrigerate them unbaked. Just add the sauce and cheese right before baking and add 5 to 10 minutes to the cook time since the dish will be cold from the fridge.
FAQs
Can I make chicken enchiladas with sour cream white sauce ahead of time?
Yes. Assemble the filled tortillas in the baking dish up to 24 hours in advance and refrigerate. Add the sauce and cheese just before baking. Add 5 to 10 extra minutes to the bake time since everything starts cold.
Why did my white sauce turn out lumpy?
Lumps usually happen when the broth is added too fast or the heat is too high. Pour the broth in slowly while whisking constantly and keep the heat at medium. If lumps form, whisk vigorously or use an immersion blender to smooth it out.
Can I use corn tortillas instead of flour?
You can, but warm them first either by steaming or briefly frying in a dry pan. Corn tortillas are more delicate under the white sauce and will get soft faster, so handle them gently during assembly.
Conclusion
Chicken enchiladas with sour cream white sauce check every box for a weeknight dinner that feels special without requiring a lot of effort. Creamy sauce, cheesy topping, tender chicken filling, and soft tortillas all come together in one baking dish. Give this recipe a try and watch it become one of your most-requested family dinners.
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
Equipment
Method
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken with 0.5 cup of the shredded cheese and half of the diced green chiles. Mix until combined.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly, until the mixture turns light golden and smells slightly nutty.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens. Remove from heat and cool for 2 minutes.
- Stir the sour cream and remaining green chiles into the sauce until completely smooth.
- Warm tortillas in the microwave for 20 to 30 seconds to make them pliable. Spoon chicken filling into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Pour the sour cream sauce evenly over all the enchiladas, covering every tortilla completely. Sprinkle remaining Monterey Jack cheese over the top.
- Bake uncovered for 20 to 25 minutes until the sauce is bubbling and the cheese is melted and lightly golden. Broil for 2 to 3 minutes for extra browning if desired. Let rest 5 minutes before serving. Top with diced tomatoes and cilantro if using.
