Dinner

Chicken Enchiladas with Sour Cream White Sauce Recipe

Byrami Hayes February 28, 2026February 28, 2026

Introduction

Chicken Enchiladas with Sour Cream White Sauce is a comforting and flavorful dish that’s perfect for any night of the week. Tender chicken is wrapped in soft tortillas, smothered in a creamy sauce, and baked until bubbly and golden. It’s easy to prepare and sure to become a family favorite.

The image shows two rolled crepes covered with a smooth, creamy white sauce that has a slightly glossy texture. The crepes are light golden-brown, folded in two layers, and topped with roughly chopped fresh tomatoes, green herbs, and small rings of green onion, all giving a fresh burst of color in red and green. The dish is set on a white plate, placed on a white marbled surface, and a woman's hand is reaching towards the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cooked chicken
8 flour tortillas
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
2 cups shredded Monterey Jack cheese
1/2 cup diced tomatoes (optional for topping)
1/4 cup chopped fresh cilantro (optional for topping)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a bowl, combine the shredded chicken with 1/2 cup of shredded cheese and half of the diced green chiles. Mix well.
Step 3: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Step 4: Slowly whisk in the chicken broth and bring the mixture to a simmer, stirring until it thickens.
Step 5: Remove the sauce from heat and stir in the sour cream and remaining green chiles until smooth.
Step 6: Spoon the chicken mixture into each tortilla, roll them up, and place seam-side down in a greased baking dish.
Step 7: Pour the sour cream sauce evenly over the rolled enchiladas.
Step 8: Sprinkle the remaining shredded cheese on top.
Step 9: Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is golden.
Step 10: Garnish with diced tomatoes and chopped cilantro if desired. Let the enchiladas rest for 5 minutes before serving.

Tips & Variations

Use rotisserie chicken for a quick shortcut.
Try substituting Monterrey Jack with cheddar cheese for a sharper flavor.
Add a pinch of cumin or smoked paprika to the sauce for extra depth.
For a spicier version, add chopped jalapeños or use hot green chiles.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. You can also microwave individual portions, but the sauce may not stay as creamy.

How to Serve

A close-up view of two rolled enchiladas placed side by side on a white plate over a white marbled texture surface, with the enchilada tortillas golden brown and slightly crisp on the edges. The top layer shows a creamy white sauce generously poured over the enchiladas, partially melting into the crevices. On top of the sauce, there are fresh red diced tomatoes and chopped green cilantro leaves sprinkled evenly, adding a pop of color. The filling inside the enchiladas appears to be light, creamy, and slightly textured, seen from the open end. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. This makes meal prep easier and helps the flavors meld.

Can I freeze chicken enchiladas with sour cream sauce?

Freezing is possible but not ideal because sour cream sauces may separate when thawed. If you want to freeze, consider using a cheese or tomato-based sauce instead. If freezing, wrap tightly and use within 2 months.