Chicken Enchiladas with Sour Cream White Sauce

I remember the first time I made Chicken Enchiladas with Sour Cream White Sauce; the aroma that filled my kitchen instantly reminded me of comfort food at its finest. As a baker and cook, I’ve experimented with countless recipes, but this one quickly became a household favorite. The combination of tender chicken wrapped in soft tortillas and smothered in a creamy, flavorful sauce is simply irresistible. Every bite feels indulgent yet satisfying, making it perfect for both weeknight dinners and special occasions.

You will love this recipe because it strikes the perfect balance between rich flavors and ease of preparation. The creamy sauce is silky and luxurious, while the chicken filling is hearty and comforting. Unlike heavier, tomato-based enchiladas, this version is light yet satisfying, appealing to anyone who loves a touch of sophistication in their comfort food.

This recipe is incredibly versatile. You can prepare it ahead of time and bake it when ready to serve. It’s also easy to adjust for dietary preferences by swapping ingredients or adding vegetables like bell peppers or spinach. Whether you want to make it spicier, add more cheese, or include extra protein, this dish adapts beautifully to your taste.

It’s also very affordable. With simple pantry staples like tortillas, chicken, and a few basic ingredients for the sour cream white sauce, you can create a meal that tastes like it belongs in a restaurant without spending a fortune.

Here are the ingredients you’ll need for this recipe:

Ingredients:

• 2 cups cooked, shredded chicken

• 8 flour tortillas

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 ½ cups chicken broth

• 1 cup sour cream

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika

• Salt and pepper, to taste

• 2 green onions, chopped (optional, for garnish)

• Fresh cilantro, chopped (optional, for garnish)

This list provides everything you need to assemble your enchiladas and prepare the creamy white sauce. With these simple ingredients, you can create a dish that’s both comforting and impressive, making it perfect for family dinners, gatherings, or even meal prep for the week ahead.

How to Prepare Chicken Enchiladas with Sour Cream White Sauce

Preparing Chicken Enchiladas with Sour Cream White Sauce is easier than it looks, and the results are always impressive. With simple steps and straightforward techniques, you can create a meal that feels special and indulgent. Follow this detailed guide to achieve perfectly creamy enchiladas every time.

Step-by-Step Instructions for Preparation

Step 1: Preheat the oven
Start by preheating your oven to 375°F (190°C). This ensures that the enchiladas cook evenly and the cheese melts perfectly without overbaking.

Step 2: Prepare the chicken filling
If you haven’t done so already, cook and shred 2 cups of chicken. You can use leftover roasted chicken or quickly poach chicken breasts in water with a pinch of salt. Once cooked, shred the chicken into bite-sized pieces using two forks.

Step 3: Make the sour cream white sauce
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour and cook for one to two minutes, stirring constantly, until the mixture is lightly golden and smooth. Slowly add 1 ½ cups of chicken broth while continuously whisking to prevent lumps. Simmer for about 5 minutes until slightly thickened. Remove the saucepan from heat and stir in 1 cup of sour cream, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, and salt and pepper to taste. Keep the sauce warm while you assemble the enchiladas.

Step 4: Prepare the tortillas
Warm the flour tortillas in a dry skillet or microwave for a few seconds. Warming them makes rolling easier and prevents cracking during assembly.

Step 5: Assemble the enchiladas
Spread a small amount of the white sauce at the bottom of a 9×13-inch baking dish to prevent sticking. Lay a tortilla flat, add a generous portion of shredded chicken and a sprinkle of cheddar and Monterey Jack cheese, then roll the tortilla tightly. Place the rolled enchiladas seam-side down in the baking dish. Repeat until all tortillas are filled.

Step 6: Pour the sauce and add cheese
Pour the remaining sour cream white sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top. Make sure the enchiladas are fully coated with the sauce to ensure creaminess and flavor throughout.

Step 7: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and lightly golden.

Step 8: Garnish and serve
Once baked, remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with chopped green onions and fresh cilantro, if desired. Serve hot for the best flavor and texture.

Quick and Easy Tips

This recipe is surprisingly quick and easy. Using pre-cooked chicken saves time, and the white sauce comes together in just a few minutes. You can also prepare the enchiladas ahead of time, store them in the refrigerator, and bake them when needed.

Customizable Variations

You can add sautéed vegetables like bell peppers or spinach to the filling for extra flavor. Adjust the seasoning in the sauce to suit your taste, or mix different cheeses for a unique twist. The recipe is also flexible for larger gatherings by simply increasing the number of tortillas and sauce.

Popularity Factor

These enchiladas are always a crowd-pleaser. The creamy white sauce appeals to both adults and children, while the tender chicken and gooey cheese create a comforting dish that disappears quickly from the table. Perfect for weeknight dinners, potlucks, or family celebrations, this recipe consistently receives rave reviews from everyone who tries it.

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FAQs

Q: Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a few hours or even a day in advance. Store them covered in the refrigerator and bake them when ready to serve. This makes meal prep quick and convenient.

Q: Can I use rotisserie chicken instead of cooking it myself?
Absolutely! Rotisserie chicken is a great shortcut. Simply shred it and use it in place of freshly cooked chicken. It saves time without compromising flavor.

Q: Can I freeze these enchiladas?
Yes, chicken enchiladas freeze well. Assemble them, cover tightly with foil, and freeze before baking. When ready to eat, thaw in the refrigerator overnight and bake as directed.

Q: Can I make this recipe spicy?
Definitely! Add diced jalapeños, a pinch of cayenne pepper, or a sprinkle of chili powder to the chicken filling or sauce to give it a mild to moderate kick.

Q: Can I substitute the cheeses?
Yes, feel free to use your favorite melting cheeses. Mozzarella, pepper jack, or a Mexican cheese blend all work beautifully in this recipe.

Q: Is there a dairy-free version?
You can substitute sour cream with a plant-based alternative and use dairy-free cheese. The flavor will be slightly different, but it will still be creamy and satisfying.