Creamy Chicken Enchiladas with Sour Cream White Sauce: Comfort Food at Its Best

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When you’re craving something rich, comforting, and guaranteed to please the whole table, creamy chicken enchiladas with sour cream white sauce are the answer. These enchiladas skip the traditional red sauce and instead feature a silky, savory white sauce made with butter, broth, and sour cream that coats every tortilla in creamy goodness.

This dish is a longtime favorite for good reason. It’s hearty without being heavy, flavorful without being spicy, and perfect for families who want classic enchilada flavor with a comforting twist. Tender shredded chicken, mild green chilies, and melted cheese come together in soft tortillas, then bake into a bubbly, irresistible casserole.

Whether you’re feeding a crowd, prepping a make-ahead dinner, or just craving cozy comfort food, this recipe delivers every time.

Why White Sauce Enchiladas Are So Popular

Unlike traditional enchiladas, which rely on tomato-based sauces, white sauce enchiladas are all about creaminess and balance. The sour cream white sauce adds richness while allowing the chicken and cheese to shine.

This recipe works because:

  • Sour cream creates tangy creaminess
  • Chicken broth adds depth without heaviness
  • Green chilies bring mild flavor, not heat
  • Cheese melts seamlessly into the sauce

It’s approachable, family-friendly, and endlessly comforting.

Perfect for Weeknights, Freezer Meals & Potlucks

Creamy chicken enchiladas are incredibly versatile and ideal for:

  • Busy weeknight dinners
  • Make-ahead freezer meals
  • Potlucks and church dinners
  • Family gatherings
  • Leftover rotisserie chicken

They reheat beautifully and taste even better the next day.

Ingredients

For the Enchiladas:

  • 2 cups cooked chicken, shredded
  • 8 flour tortillas (8-inch)
  • 1½ cups shredded Monterey Jack or Colby Jack cheese
  • 1 (4 oz) can mild green chilies, drained
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

For the Sour Cream White Sauce:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In a bowl, combine shredded chicken, green chilies, salt, and pepper.
  3. Divide chicken mixture evenly among tortillas, sprinkle with a little cheese, roll tightly, and place seam-side down in baking dish.
  4. In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
  5. Gradually whisk in chicken broth until smooth. Cook until slightly thickened.
  6. Remove from heat and stir in sour cream, garlic powder, onion powder, salt, and pepper.
  7. Pour white sauce evenly over enchiladas.
  8. Sprinkle remaining cheese on top.
  9. Bake uncovered for 25–30 minutes, until bubbly and lightly golden.
  10. Rest 5 minutes before serving.

Creamy Chicken Enchiladas with Sour Cream White Sauce

Soft flour tortillas filled with tender chicken and baked in a rich sour cream white sauce with melted cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Mexican-Inspired
Calories: 420

Ingredients
  

  • 2 cups cooked chicken shredded
  • 8 flour tortillas 8-inch
  • 1.5 cups Monterey Jack cheese shredded
  • 1 can green chilies 4 oz, drained
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder

Equipment

  • Saucepan
  • Whisk
  • Baking dish

Method
 

  1. Fill tortillas with chicken mixture and roll into baking dish.
  2. Prepare white sauce by whisking butter, flour, broth, and sour cream.
  3. Pour sauce over enchiladas and top with cheese.
  4. Bake until bubbly and lightly golden.

Notes

Do not boil sauce after adding sour cream.

Tips for the Best Creamy Enchiladas

Use Warm Tortillas:
Warm tortillas roll easier without tearing.

Don’t Boil the Sauce After Adding Sour Cream:
Gentle heat prevents curdling.

Shred Your Own Cheese:
It melts smoother than pre-shredded cheese.

Let Them Rest:
This helps the sauce set for cleaner servings.

Easy Variations

Green Chile Chicken Enchiladas:
Add extra green chilies or green enchilada sauce to the filling.

Spicy Version:
Add diced jalapeños or cayenne pepper.

Cheesy Lover’s Enchiladas:
Mix cheese directly into the chicken filling.

Low-Carb Option:
Use low-carb tortillas or serve filling over zucchini.

What to Serve with Creamy Chicken Enchiladas

  • Mexican rice or cilantro lime rice
  • Refried or black beans
  • Simple green salad
  • Roasted corn or elote-style veggies

These enchiladas pair beautifully with both fresh and hearty sides.

Make-Ahead, Storage & Freezing

  • Make-Ahead: Assemble up to 24 hours in advance
  • Refrigerator: Store leftovers up to 4 days
  • Freezer: Freeze unbaked or baked enchiladas up to 2 months
  • Reheat: Oven at 350°F until warmed through

Why This Recipe Is a Family Favorite

Creamy chicken enchiladas with sour cream white sauce are the definition of cozy comfort food. They’re creamy without being heavy, flavorful without being spicy, and satisfying without being complicated. It’s the kind of recipe that becomes part of your regular dinner rotation—and one that everyone asks for again.

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