Creamy Chicken Enchiladas with Sour Cream White Sauce – The Ultimate Comfort Dinner

Jump to Recipe Print Recipe

Creamy Chicken Enchiladas with Sour Cream White Sauce are the definition of comforting, crowd-pleasing food. Rich without being heavy, flavorful without being spicy, and satisfying without requiring hours in the kitchen, this dish has earned its place as a weeknight favorite and a reliable option for gatherings.

Unlike traditional red sauce enchiladas, these white sauce enchiladas lean into creaminess, balance, and subtle seasoning. Tender shredded chicken is wrapped in soft tortillas, smothered in a velvety sour cream sauce, and baked until bubbly and golden. The result is a casserole-style enchilada dish that feels indulgent while remaining approachable for all ages.

Why Creamy Chicken Enchiladas Are So Popular

This style of enchilada appeals to a wide audience because it avoids intense heat while still delivering bold flavor. The sour cream sauce provides tang, richness, and a smooth texture that pairs beautifully with chicken and cheese.

These enchiladas are:

  • Family-friendly
  • Freezer-friendly
  • Perfect for make-ahead meals
  • Easily customizable

They are especially popular for potlucks, meal trains, and busy weeknights.

What Makes Sour Cream White Sauce Enchiladas Different

Traditional enchiladas rely on tomato-based red sauces or green tomatillo sauces. White sauce enchiladas use a roux-based sauce enriched with sour cream and broth, resulting in a silky, comforting texture.

The sauce:

  • Clings to tortillas without becoming watery
  • Bakes evenly
  • Enhances chicken flavor rather than overpowering it

Ingredients

  • Cooked shredded chicken (rotisserie or homemade)
  • Flour tortillas
  • Shredded cheese (Monterey Jack, Colby Jack, or Mexican blend)
  • Butter
  • All-purpose flour
  • Chicken broth
  • Sour cream
  • Diced green chilies
  • Onion
  • Garlic
  • Salt
  • Black pepper
  • Optional garnish: cilantro, green onions

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Lightly grease a 9×13-inch baking dish.
  3. In a skillet, sauté onion and garlic in butter until soft.
  4. Stir in flour and cook 1 minute to form a roux.
  5. Gradually whisk in chicken broth until smooth.
  6. Remove from heat and stir in sour cream and green chilies.
  7. Season sauce with salt and pepper.
  8. Mix shredded chicken with a portion of the sauce.
  9. Fill tortillas with chicken mixture and shredded cheese.
  10. Roll tortillas and place seam-side down in baking dish.
  11. Pour remaining sauce evenly over enchiladas.
  12. Sprinkle remaining cheese on top.
  13. Bake uncovered for 25–30 minutes until bubbly.
  14. Rest 5–10 minutes before serving.

Why This Sauce Never Breaks

The key to a smooth sour cream sauce is removing the pan from heat before adding sour cream. High heat can cause curdling, but gentle mixing ensures a stable, creamy finish every time.

Best Chicken Options

  • Rotisserie chicken (fastest)
  • Baked chicken breasts
  • Poached chicken
  • Leftover roasted chicken

Shred finely for even filling distribution.

Cheese Choices That Work Best

  • Monterey Jack for meltability
  • Colby Jack for mild flavor
  • Mozzarella for extra stretch
  • Pepper Jack for subtle heat

Avoid pre-shredded cheese when possible for smoother melting.

Make-Ahead and Freezer Tips

Make-Ahead:
Assemble enchiladas up to 24 hours ahead and refrigerate unbaked.

Freezer:
Freeze fully assembled but unbaked enchiladas up to 3 months. Thaw overnight before baking.

Serving Suggestions

Serve creamy chicken enchiladas with:

  • Spanish rice
  • Cilantro lime rice
  • Refried beans
  • Simple green salad
  • Fresh avocado slices

Flavor Variations

  • Add corn or black beans to filling
  • Stir taco seasoning into chicken
  • Top with crushed tortilla chips for crunch
  • Add spinach for extra nutrition

Why This Recipe Works for Busy Nights

This dish balances simplicity and satisfaction. It uses basic pantry ingredients, minimal prep, and forgiving bake times. It’s ideal when comfort is needed without complication.

Storage and Reheating

  • Refrigerate leftovers up to 4 days
  • Reheat covered in oven or microwave
  • Add splash of broth if sauce thickens

Common Mistakes to Avoid

  • Overfilling tortillas
  • Using cold tortillas (warm first)
  • Overbaking
  • Skipping resting time

Final Thoughts

Creamy Chicken Enchiladas with Sour Cream White Sauce are a timeless comfort dish that never goes out of style. Whether for family dinners, casual entertaining, or freezer meals, this recipe delivers reliable, satisfying results every single time.

Creamy Chicken Enchiladas with Sour Cream White Sauce

Soft flour tortillas filled with shredded chicken and baked in a rich sour cream white sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 420

Ingredients
  

  • 3 cups shredded chicken cooked
  • 8 flour tortillas
  • 2 cups shredded cheese
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can green chilies diced

Equipment

  • Skillet
  • Whisk
  • 9×13 baking dish
  • Mixing bowl

Method
 

  1. Prepare sour cream sauce by making a roux and adding broth and sour cream.
  2. Fill tortillas with chicken and cheese.
  3. Arrange in baking dish and cover with sauce.
  4. Bake until bubbly and lightly golden.

Notes

Let enchiladas rest before serving for best texture.

Leave a Reply