I still remember the very first time I made chicken enchiladas with sour cream white sauce—it was on a chilly evening when my family craved something hearty yet comforting. Instead of making the usual red-sauce enchiladas, I decided to try a creamy twist. The result was nothing short of magical: tender shredded chicken wrapped in soft tortillas, smothered in a rich, velvety white sauce with just the right amount of tang from sour cream. Everyone at the table went back for seconds, and from that day forward, this recipe became a permanent addition to my collection. Each time I prepare it, it feels like I am serving a warm hug on a plate, a dish that brings comfort, flavor, and joy.

Why You Will Love This Recipe

There are so many reasons why this dish quickly became one of my go-to dinners. First, it has the perfect balance of creamy, savory, and slightly tangy flavors that make every bite delightful. The sauce coats each tortilla in a luxurious layer of comfort, while the chicken filling adds heartiness. If you love recipes that make everyone happy at the dinner table, this one is a winner.

Versatile

One of the things I appreciate most about chicken enchiladas with sour cream white sauce is their versatility. You can fill the tortillas with shredded chicken, rotisserie chicken, or even leftover roasted chicken. If you want to add vegetables, such as sautéed bell peppers, spinach, or corn, the flavors blend seamlessly. You can also adjust the spice level depending on your taste—keep it mild for a family-friendly meal or add a hint of chili for a little kick.

Affordable

Another reason I love this dish is how budget-friendly it is. With just a few pantry staples like flour tortillas, shredded chicken, sour cream, cheese, and basic seasonings, you can create a complete and satisfying meal that serves the whole family. There’s no need for expensive or hard-to-find ingredients, which makes this recipe perfect for weeknight dinners, potlucks, or casual gatherings.

Ingredients for the Recipe

• Shredded cooked chicken (rotisserie or home-cooked)

• Flour tortillas

• Sour cream

• Butter

• Chicken broth

• All-purpose flour

• Garlic powder

• Onion powder

• Shredded cheese (cheddar, mozzarella, or Monterey Jack)

• Green chilies (optional, for flavor)

• Salt and black pepper

• Fresh parsley or cilantro (optional, for garnish)

How to Prepare Chicken Enchiladas with Sour Cream White Sauce

Step-by-Step Instructions for Preparation

Step 1: Prepare the Chicken Filling

Begin by cooking and shredding the chicken if you are not using a rotisserie chicken. You can poach chicken breasts in lightly salted water until tender, or roast them in the oven with a touch of olive oil, salt, and pepper. Once cooked, shred the chicken using two forks. Place it in a large mixing bowl and set it aside.

Step 2: Make the Creamy White Sauce

In a saucepan, melt butter over medium heat. Add the all-purpose flour and whisk constantly to form a smooth roux. This step is important because it creates the base that thickens the sauce. Slowly pour in the chicken broth while whisking continuously to avoid lumps. Let the mixture cook for a few minutes until it thickens to a smooth consistency. Reduce the heat, then stir in sour cream, garlic powder, onion powder, and a small pinch of salt and black pepper. If you want extra flavor, add a spoonful of diced green chilies. Keep the sauce warm but do not let it boil after adding the sour cream, as that could cause curdling.

Step 3: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Lightly grease a large baking dish. Lay out a flour tortilla on a flat surface and place a generous spoonful of shredded chicken in the center. Sprinkle some shredded cheese on top of the chicken, then roll the tortilla tightly. Place it seam-side down in the baking dish. Repeat this process until all the tortillas are filled and lined up snugly in the dish.

Step 4: Pour the Sauce and Add Cheese

Once all the tortillas are arranged, pour the warm sour cream white sauce evenly over the top, making sure every tortilla is covered. The sauce should seep between the rolls, creating a creamy base underneath. Sprinkle the remaining shredded cheese over the top for a golden, bubbly finish.

Step 5: Bake to Perfection

Place the baking dish in the preheated oven and bake for about 25 to 30 minutes, or until the cheese is melted and slightly golden. If you like a more golden crust, you can switch on the broiler for the last few minutes, but watch closely to avoid burning.

Step 6: Serve and Garnish

Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley or cilantro for a touch of color and freshness. Serve warm with a side of Mexican rice, refried beans, or a crisp green salad for a complete meal.

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Quick and Easy

What I love about this recipe is that it does not require complicated techniques or hours in the kitchen. Using rotisserie chicken speeds up the process significantly, and the white sauce comes together in less than 10 minutes. With minimal effort, you can prepare a dish that feels like a restaurant-quality dinner.

Customizable

These enchiladas are incredibly adaptable to your preferences. You can use corn tortillas instead of flour for a more traditional approach, though flour tortillas create a softer texture. For the filling, you may add sautéed vegetables like bell peppers, mushrooms, or spinach to sneak in extra nutrition. If you enjoy spice, mix some chili powder, paprika, or diced jalapeños into the sauce. For a lighter version, you can substitute Greek yogurt for part of the sour cream or use reduced-fat cheese.

Popular With Many People

Chicken enchiladas with sour cream white sauce are popular with both kids and adults. The mild yet flavorful sauce appeals to those who are not fans of spicy food, while the creamy texture makes it a comfort dish for everyone. I’ve served these enchiladas at family gatherings, weeknight dinners, and even potluck events, and they are always a hit. Their crowd-pleasing nature makes them an excellent option when you want to impress without too much stress in the kitchen.

Final Touches

One of the secrets to making this dish extra special is serving it with complementary sides. A squeeze of fresh lime over the top adds brightness that cuts through the creaminess of the sauce. If you like extra texture, sprinkle a handful of crispy tortilla strips on top right before serving. Every small addition can elevate the dish into a memorable meal.

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FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the enchiladas ahead by assembling them in the baking dish without adding the sauce. Cover the dish tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you are ready to bake, pour the sauce over the enchiladas, sprinkle with cheese, and bake as directed.

Can I freeze chicken enchiladas with sour cream white sauce?
Absolutely. Prepare and assemble the enchiladas, then cover the dish with plastic wrap and foil. Freeze for up to three months. When ready to use, thaw in the refrigerator overnight, add the sauce and cheese, then bake until hot and bubbly.

What can I substitute for sour cream?
If you prefer a lighter option, Greek yogurt is an excellent substitute. It provides the same creaminess with slightly less fat and a bit more tang.

Can I use corn tortillas instead of flour?
Yes, corn tortillas work well too. To keep them from tearing, warm them in a skillet or microwave before rolling.

How do I reheat leftovers?
Reheat in the oven at 325°F (160°C) until warmed through, or use the microwave for smaller portions.