If you have been on the lookout for a comforting, luscious meal to brighten up your dinner table, this Chicken Enchiladas with Creamy Sour Cream White Sauce Recipe is pure gold. Imagine tender shredded chicken wrapped in soft flour tortillas, bathed in a rich, velvety white sauce made from sour cream and chicken broth, then covered in a gooey cheese blanket. Every bite delivers layers of creaminess, subtle heat from green chiles, and delightful textures that will have you coming back for seconds and thirds without hesitation. This dish is a guaranteed crowd-pleaser, perfect for family dinners, friendly gatherings, or when you simply want to treat yourself to a homemade Mexican-inspired feast.
Ingredients You’ll Need
Gathering your ingredients for this recipe is refreshingly straightforward. Each one plays a critical role in building the vibrant layers of flavor, creamy texture, and that inviting aroma that fills your kitchen.
- Boneless, skinless chicken breasts (3-4): The tender and juicy protein base, easy to shred after cooking.
- Flour tortillas (8): Soft and pliable wraps that hold all the delicious fillings neatly together.
- Shredded cheese (2 cups – Monterey Jack and cheddar blend): Creates that irresistibly melty, cheesy topping and filling with the perfect balance of sharpness and creaminess.
- Sour cream (1 cup, full-fat): The star ingredient in your white sauce, lending that signature tangy creaminess.
- Low-sodium chicken broth (1 cup): Enhances the sauce’s depth without overwhelming other flavors.
- Diced green chiles (1 can, 4 oz, optional): Adds a subtle kick and vibrant green flecks for a lively contrast.
- Unsalted butter (2 tbsp): To form a silky roux base for the creamy sauce.
- All-purpose flour (2 tbsp): Thickens the sauce beautifully, creating that perfect texture.
- Salt and pepper to taste: Essential seasoning to bring all the flavors forward.
- Garlic powder (1 tsp): Introduces a warm, savory undertone that complements the chicken and sauce.
How to Make Chicken Enchiladas with Creamy Sour Cream White Sauce Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking. This step helps set you up for a hassle-free baking process later on.
Step 2: Cook and Shred the Chicken
Heat 2 teaspoons of olive oil in a skillet over medium heat. Season your chicken breasts with salt, pepper, and a sprinkle of garlic powder. Cook them until golden and cooked through, roughly 6 to 7 minutes per side, or until the internal temperature hits 165°F (75°C). Remove the chicken and shred it finely with forks while it’s still warm—the shredding step ensures every bite is tender and easy to roll inside your tortillas.
Step 3: Make the Creamy Sour Cream White Sauce
In a saucepan set to medium heat, melt the butter until it’s bubbling. Stir in the flour until you get a smooth paste; this is your roux that will thicken the sauce beautifully. Gradually whisk in the chicken broth and then the sour cream, blending continuously into a luscious sauce. Season the mixture with salt, pepper, and garlic powder. Add the diced green chiles if you’re using them—they make a delicious addition here. Allow the sauce to simmer gently for about 5 minutes until it thickens slightly, becoming rich and silky.
Step 4: Assemble the Enchiladas
Pour a thin layer of your creamy white sauce on the bottom of the baking dish to keep the tortillas moist and flavorful. On each tortilla, place a generous helping of shredded chicken and sprinkle with your cheese blend. Roll them up tightly and lay each seam-side down in the dish like little cozy bundles. Once all your tortillas are snug in the pan, pour the remaining sour cream white sauce over them evenly, then top with the remaining cheese. This top layer will melt into a bubbly, golden finish once baked.
Step 5: Bake to Perfection
Cover your dish with foil and bake for 20 minutes to let all the flavors meld and heat through thoroughly. Remove the foil and bake for another 10 minutes, allowing the cheese on top to bubble and develop a golden crust. When you see that irresistible bubbling cheese and can smell the cozy aroma, your enchiladas are ready to be devoured!
How to Serve Chicken Enchiladas with Creamy Sour Cream White Sauce Recipe
Garnishes
Garnishing takes your Chicken Enchiladas with Creamy Sour Cream White Sauce Recipe from delicious to dazzling. Fresh cilantro leaves, thinly sliced green onions, and a dollop of additional sour cream add vibrant color and fresh flavors. For an extra touch, a squeeze of lime juice can awaken the richness of the sauce beautifully.
Side Dishes
Pair these enchiladas with a crisp, refreshing salad made from mixed greens, cherry tomatoes, and a tangy vinaigrette to balance the creaminess. Mexican rice or black beans also complement the dish perfectly by adding hearty textures and satisfying flavors.
Creative Ways to Present
For a festive twist, serve your enchiladas in individual small ramekins or roll them into bite-sized mini-versions for appetizers at your next party. You might also layer the enchiladas in a casserole style for a hearty crowd-pleaser or add some avocado slices on the side for extra creaminess and visual appeal.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Chicken Enchiladas with Creamy Sour Cream White Sauce Recipe store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify overnight, making your next meal just as delightful!
Freezing
If you want to save some for later, freezing is a fantastic option. Assemble the enchiladas but do not bake them yet. Wrap the baking dish tightly with foil and freezer-safe wrap, then freeze for up to 2 months. When ready to eat, bake directly from frozen, just add extra baking time.
Reheating
Reheat your enchiladas covered in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. This ensures the cheese stays melty without drying out. You can also microwave individual portions, but keep a cup of water nearby to maintain moisture.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas provide a more traditional base and add a nice texture contrast. Just warm them slightly before rolling to prevent cracking.
Is it possible to make the sauce dairy-free?
Yes, you can substitute sour cream with a dairy-free alternative like coconut cream or cashew cream. The flavor will be a bit different, but still creamy and delicious.
What can I add to make the enchiladas spicier?
Add chopped jalapeños or extra diced green chiles for a spicy kick. A sprinkle of cayenne pepper in the sauce will also elevate the heat level.
Can I prepare this recipe in advance for a party?
Definitely! Assemble the enchiladas a day ahead, cover, and refrigerate. When guests arrive, bake them fresh and serve warm for maximum flavor and ease.
How do I know when the chicken is cooked properly?
Use a meat thermometer to check that the internal temperature reaches 165°F (75°C). The chicken should be opaque and juices run clear when sliced.
Final Thoughts
This Chicken Enchiladas with Creamy Sour Cream White Sauce Recipe is one of those dishes you’ll find yourself making again and again, whether you want a cozy weeknight dinner or a crowd-pleasing centerpiece. It strikes the perfect balance of rich flavors, tender textures, and a saucy, cheesy goodness that feels like a warm hug on a plate. I can’t wait for you to try it and make it your own family favorite!
Print
Chicken Enchiladas with Creamy Sour Cream White Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Chicken Enchiladas with Sour Cream White Sauce are a comforting Mexican-inspired dish featuring tender shredded chicken wrapped in flour tortillas, smothered with a creamy, tangy sour cream sauce, and topped with melted Monterey Jack and cheddar cheese. Baked to perfection, this recipe offers a delightful blend of flavors and textures that’s perfect for family dinners or entertaining guests.
Ingredients
Chicken and Filling
- 3–4 boneless, skinless chicken breasts
- 8 flour tortillas
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
Sour Cream White Sauce
- 1 cup sour cream (full-fat)
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles (optional)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1 tsp garlic powder
Other
- 2 tsp olive oil
- Cooking spray (for greasing the baking dish)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking.
- Cook Chicken: In a skillet over medium heat, heat 2 tsp olive oil. Season the chicken breasts with salt and pepper. Cook them until golden brown on each side, about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat, let cool slightly, then shred the chicken using two forks.
- Prepare Sour Cream Sauce: In a saucepan over medium heat, melt 2 tbsp unsalted butter until bubbly. Stir in 2 tbsp all-purpose flour and cook until smooth. Gradually whisk in 1 cup low-sodium chicken broth and 1 cup sour cream until fully combined. Add salt, pepper, and 1 tsp garlic powder to taste. Simmer the sauce for about 5 minutes until it thickens slightly. Stir in the diced green chiles if using.
- Assemble Enchiladas: Spread a thin layer of the sour cream sauce on the bottom of the prepared baking dish. Fill each flour tortilla with a generous amount of shredded chicken and shredded cheese. Roll each tortilla tightly and place seam-side down in the baking dish. Pour the remaining sour cream sauce evenly over the enchiladas, then sprinkle additional shredded cheese on top.
- Bake Enchiladas: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10 minutes until the cheese is bubbly and lightly golden. Remove from oven and let cool slightly before serving.
Notes
- Using a blend of Monterey Jack and cheddar cheese adds depth in flavor and smooth melting texture.
- If you prefer spicier enchiladas, consider adding diced jalapeños or substituting the green chiles with a hotter variety.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a lower-fat option, use reduced-fat sour cream and cheese.
- Make sure to not overfill the tortillas to avoid bursting during baking.
- Chicken can be cooked ahead of time and shredded to save prep time on the day of cooking.
