I recently tried making Chicken Enchiladas with Sour Cream White Sauce Recipe for dinner, and I have to say, it completely won me over. The creamy sauce, tender shredded chicken, and gooey cheese made it one of the coziest meals I’ve had in a while. It’s not your traditional red-sauce enchilada, but it brings a comforting, homemade feel to the table.
I loved how simple it was to prepare and how quickly it came together. If you’re looking for a family-friendly, creamy twist on classic enchiladas, this recipe is perfect. You can also enjoy similar comfort food with the Chicken Waffle Sliders Recipe for a fun, handheld dinner option.
Ingredients
Here’s what you’ll need to make this creamy, cheesy delight. I’ve added tips on why each ingredient works best:
- 10 flour tortillas – soft tortillas roll easier than corn; warming them prevents cracks.
- 5 cups shredded cooked chicken – rotisserie chicken is a time-saver, but homemade boiled chicken works beautifully.
- 1 can (10.5 oz) cream of chicken soup – adds richness; avoid low-fat for best creamy texture.
- 1 pint sour cream – full-fat gives the sauce a silky consistency.
- 4 ounces canned diced green chiles – provides subtle heat; adjust quantity for spiciness.
- 2 cups shredded Monterey Jack cheese – melts beautifully and complements the sauce.
- 1 cup shredded cheddar cheese – adds a sharp flavor contrast.
- Optional garnishes: diced tomatoes, chopped green onions, cilantro, sliced olives, or guacamole – for freshness and color. You could also pair these enchiladas with a sweet brunch-style treat like Cinnamon Sugar French Toast Muffins Recipe for a complete meal experience.
Note: Serves 6–8 generously
Variations
You can easily adapt this recipe to suit dietary needs or flavor preferences:
- Dairy-free: Use coconut cream or cashew cream in place of sour cream and vegan cheese.
- Lighter option: Substitute Greek yogurt for sour cream to reduce fat.
- Spice boost: Add chopped jalapeños or a sprinkle of chili powder to the sauce.
- Extra veggies: Include sautéed mushrooms, bell peppers, or spinach for a heartier filling.
- Gluten-free: Swap flour tortillas for gluten-free tortillas.
Cooking Time
Here’s the breakdown for planning your meal:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Equipment You Need
- Oven – to bake the enchiladas evenly.
- 9×13-inch baking dish – holds the enchiladas and sauce perfectly.
- Large mixing bowl – for combining the sauce ingredients.
- Knife and cutting board – for chopping optional garnishes.
- Measuring cups and spoons – for accurate ingredient portions.
How to Make Chicken Enchiladas with Sour Cream White Sauce
Making these enchiladas is easier than I expected. Follow these simple steps:
Preheat and Warm Tortillas
First, preheat your oven to 350°F (175°C). Place your flour tortillas in the oven for a few minutes to make them pliable and easy to roll. Warm tortillas prevent cracking during assembly.
Prepare the Creamy Sauce
In a large bowl, mix together the cream of chicken soup, sour cream, and diced green chiles. I like to whisk until smooth so every enchilada gets a perfectly creamy coating. Taste and adjust seasoning if needed.
Assemble the Enchiladas
Remove the tortillas from the oven. Spread 2 tablespoons of sauce in the center of each, add ½ cup shredded chicken, and sprinkle with some Monterey Jack cheese. Roll tightly and place seam-side down in the baking dish.
Top and Bake
Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle with the remaining Jack cheese and the cheddar. Cover with foil and bake for 25 minutes. Remove foil during the last 5 minutes to let the cheese get slightly golden.
Additional Tips for Making this Recipe Better
Based on my experience, these little tweaks make a difference:
- I always shred chicken finely so every bite has a balance of chicken and cheese.
- Don’t skimp on the sauce; it keeps the enchiladas moist and flavorful.
- Rolling tortillas tightly ensures the filling stays inside while baking.
- For an extra creamy top, add a few dollops of sour cream before baking.
- Let the dish rest 5 minutes after baking for easier slicing and serving.
How to Serve Chicken Enchiladas with Sour Cream White Sauce
Serving these enchiladas can be just as fun as making them. I like to:
- Garnish with fresh cilantro, diced tomatoes, and green onions for color.
- Serve with a side of Mexican rice or black beans for a complete meal.
- Add guacamole or a dollop of extra sour cream for creamy richness.
- Plate individually or family-style in the baking dish for a cozy feel.
Nutritional Information
Here’s a quick look at the nutrition per serving (approximate):
- Calories: 414 – rich but balanced with protein and carbs.
- Protein: 28g – thanks to shredded chicken.
- Carbohydrates: 28g – mainly from the tortillas.
- Fat: 22g – provides creamy, satisfying texture.
Make Ahead and Storage
Storage
You can store leftover enchiladas in the fridge for up to 3 days. Keep them in an airtight container to maintain moisture.
Freezing
Wrap unbaked enchiladas tightly in plastic wrap and foil. They freeze well for up to 2 months. For best results, add cheese on top just before baking.
Reheating
Reheat in the oven at 350°F covered with foil for 15–20 minutes. For a crispy top, remove foil for the last 5 minutes.
Why You’ll Love This Recipe
Here’s why this dish has won me over completely:
- Easy to make: Minimal ingredients and straightforward steps make it beginner-friendly.
- Family-approved: Creamy and cheesy filling appeals to both kids and adults.
- Customizable: Easily adjusted for spice, vegetables, or dietary needs.
- Make-ahead friendly: Prep in advance, bake when needed, or freeze for later.
- Flavor-packed: The combination of sour cream, green chiles, and cheese creates comforting, rich flavor in every bite.
These Chicken Enchiladas with Sour Cream White Sauce are creamy, cheesy, and incredibly satisfying. I love making them for family dinners because they’re easy to prepare, versatile, and always a hit at the table. Give them a try—you might find yourself making them every week!