The aroma of sizzling tortillas fills my kitchen as I roll each one, my heart swelling with anticipation for a favorite family dish—Chicken Enchiladas with Sour Cream White Sauce. This recipe combines tender rotisserie chicken and creamy goodness into a satisfying meal that transforms any weeknight into a special occasion. Not only are these enchiladas a comforting indulgence, but they also come together quickly, making them the perfect solution for busy evenings. Plus, you can customize them to suit any dietary needs—swap in veggies for a delightful vegetarian twist! Does your mouth water at the thought of cheesy, saucy goodness? Let’s dive in!
Why Not Try These Enchiladas Tonight?
Flavor-packed goodness: These Chicken Enchiladas with Sour Cream White Sauce are a feast for your taste buds, blending creamy, tangy flavors with tender chicken wrapped in soft tortillas.
Effortless & Quick: With rotisserie chicken as the star ingredient, you’ll have dinner on the table in no time, making it a perfect choice for busy weeknights.
Versatile & Customizable: Don’t hesitate to experiment! Substitute with your favorite veggies or try out different cheeses for a unique twist. Check out my Creamy Thai Chicken Coconut for another explosive flavor option.
Crowd Pleaser: This dish is bound to satisfy everyone at the table, giving you the ultimate comfort food experience.
Make Ahead Success: Prepare them in advance and bake right before serving, making entertaining easy and stress-free.
Chicken Enchiladas with Sour Cream White Sauce Ingredients
For the Filling
• Shredded Cooked Chicken – Use rotisserie chicken for a quick and convenient main filling.
• Flour Tortillas – Their pliability keeps your enchiladas intact while holding in creamy goodness.
• Chopped Green Chiles – Adds a mild heat and depth; omit for a milder flavor.
• Monterey Jack Cheese – Known for its melting qualities; swaps include mozzarella or a Mexican cheese blend.
For the Sauce
• Sour Cream – Delivers that creamy, tangy texture; Greek yogurt works for a protein boost.
• Butter – Essential for creating a roux that thickens the sauce beautifully.
• Flour – Helps achieve your desired consistency in the sauce.
• Chicken Broth – Infuses flavor and moisture into your rich sauce.
Toppings
• Diced Tomatoes – Brightens the dish with a fresh, colorful garnish.
• Fresh Cilantro – Adds a pop of freshness and vibrant color to your enchiladas.
Let the irresistible flavors of Chicken Enchiladas with Sour Cream White Sauce elevate your weeknight dinners!
Step‑by‑Step Instructions for Chicken Enchiladas with Sour Cream White Sauce
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This ensures a perfect cooking environment for your Chicken Enchiladas with Sour Cream White Sauce. Make sure to keep an eye on the oven temperature while you prepare your ingredients, as a hot oven will help the enchiladas bubble beautifully and form that irresistible golden crust.
Step 2: Prepare the Filling
In a large mixing bowl, combine the shredded rotisserie chicken, chopped green chiles, and half of the Monterey Jack cheese. Gently fold the ingredients together until well mixed. This savory filling will bring delightful texture and flavor to your enchiladas. Set the filling aside while you work on the creamy sauce—making sure everything is ready for assembly.
Step 3: Make the Sauce
In a medium saucepan over medium heat, melt 4 tablespoons of butter. Once melted, whisk in ¼ cup of flour, stirring continuously for about 1-2 minutes until the mixture is golden and fragrant. This roux forms the base of your sour cream white sauce, giving it a rich texture. Keep stirring to avoid any lumps as it begins to cook.
Step 4: Thicken the Sauce
Gradually pour in 2 cups of chicken broth while continuously whisking to smooth out the mixture. Allow the sauce to come to a gentle simmer and cook for 5-7 minutes, or until it thickens and coats the back of a spoon. This step is crucial for achieving a creamy sauce that will envelop your enchiladas later on.
Step 5: Add Sour Cream to the Sauce
Once the sauce has thickened, remove it from heat and stir in 1 cup of sour cream along with any remaining chopped green chiles. Mix until smooth and well combined. This tangy sour cream will give your sauce its signature flavor and creaminess, enhancing your Chicken Enchiladas with Sour Cream White Sauce.
Step 6: Assemble the Enchiladas
On a clean surface, lay out each flour tortilla and spoon a generous amount of the chicken filling down the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9×13 inch baking dish. Repeat until all tortillas are filled and nestled together, creating a comforting layer of cheesy goodness.
Step 7: Pour Sauce Over Enchiladas
Pour the creamy sour cream sauce evenly over the rolled enchiladas, ensuring every inch is well covered. This will keep the enchiladas moist while baking and infuse each bite with delightful flavor. Don’t be shy with the sauce; the creaminess is key to the ultimate comfort food experience.
Step 8: Bake the Enchiladas
Sprinkle the remaining Monterey Jack cheese over the top of the enchiladas before placing the dish in the preheated oven. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden. The aroma filling your kitchen will be irresistible as you await this comforting dish’s grand reveal.
Step 9: Let Rest and Garnish
After removing the Chicken Enchiladas with Sour Cream White Sauce from the oven, let them rest for about 5 minutes. This allows the flavors to meld beautifully. Just before serving, garnish with fresh diced tomatoes and chopped cilantro for a vibrant finish that adds color and freshness to your hearty meal.
How to Store and Freeze Chicken Enchiladas with Sour Cream White Sauce
Fridge: Store leftover Chicken Enchiladas in an airtight container for up to 3 days. Ensure they are cooled down before sealing to retain freshness.
Freezer: For long-term storage, freeze unbaked or baked enchiladas in a tightly sealed container or freezer bag. They can last up to 3 months.
Reheating: Reheat frozen Chicken Enchiladas in a preheated oven at 350°F (175°C) for about 30-40 minutes if frozen, or 15-20 minutes if thawed. Ensure they’re heated through before serving.
Microwave: For a quick option, reheat individual servings in the microwave for 1-2 minutes. Cover with a damp paper towel to avoid drying out.
Chicken Enchiladas with Sour Cream White Sauce Variations
Feel free to put your personal touch on these chicken enchiladas, as each variation adds a delightful spin to this comforting dish!
- Vegetarian: Swap shredded chicken with sautéed veggies like spinach, mushrooms, and bell peppers for a scrumptious meatless version. The blend of textures will keep each bite interesting and flavorful.
- Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper to the filling or sauce for an exciting heat level. Spiciness can elevate the overall flavor, making the dish pop with each bite!
- Cheese Lover: Mix a variety of cheeses like pepper jack or gouda into your filling and sauce for a decadent creamy experience. The melted cheese will create a tantalizing stretch that’s hard to resist.
- Creamy & Dreamy: Substitute sour cream with cream cheese for a richer and denser texture. This swap adds a touch of indulgence and takes those flavors to another level.
- Zesty Lime: Add lime juice to the filling or drizzle over the top before serving for a refreshing zing. A little citrus brightens the dish and balances its rich flavors beautifully.
- Nutty Crunch: Top the enchiladas with crushed tortilla chips for an exciting crunch that contrasts with the creamy sauce. The added texture will delight your senses and make every bite special.
- Corniest Enchiladas: Use corn tortillas instead of flour for a delightful twist. They quickly absorb flavors and add a slightly different texture to your delicious dish.
- Warm & Cozy: Serve with a side of my Creamy Slow Cooker Chicken Tortilla Soup to create a comforting duo that the whole family will love!
Feel encouraged to mix and match these variations to suit your tastes and create your perfect enchilada experience!
Make Ahead Options
These Chicken Enchiladas with Sour Cream White Sauce are perfect for meal prep, helping you save time on busy weeknights! You can assemble the enchiladas and keep them covered in the refrigerator up to 24 hours before baking; just be sure to pour the sauce over them just before placing them in the oven to maintain their delicious creaminess. Alternatively, you can freeze the unbaked enchiladas for up to 3 months—just thaw them overnight in the fridge when you’re ready to enjoy. When it’s time to serve, bake them directly from the refrigerator or thawed state at 375°F (190°C) for 25-30 minutes until bubbly and golden. Your family will delight in these warm, comforting enchiladas with minimal effort!
Expert Tips for Chicken Enchiladas
Avoid Excess Moisture: Ensure your chicken filling isn’t too wet to prevent soggy tortillas, which can break during assembly.
Broil for Crunch: For a slightly crisp top, broil the enchiladas for the last 2-3 minutes—but watch closely to avoid burning.
Pre-fry Your Tortillas: Lightly frying corn tortillas before filling them can enhance their durability, reducing the risk of breaking.
Make Ahead Magic: Assemble your Chicken Enchiladas with Sour Cream White Sauce a day in advance, refrigerate, and simply add the sauce before baking, ensuring a stress-free meal.
Cheese Choices: Feel free to mix different cheeses for a unique flavor; just remember that melting varieties like Monterey Jack or mozzarella will provide the best results.
What to Serve with Chicken Enchiladas with Sour Cream White Sauce
Creating a complete dining experience can elevate your Chicken Enchiladas with Sour Cream White Sauce from tasty to truly memorable.
Fluffy Mexican Rice: This fragrant side adds a warm, hearty base, soaking up the creamy sauce beautifully for each delicious bite.
Refried Beans: The smooth, rich texture of refried beans complements the cheesy enchiladas and provides a satisfying protein boost.
Zesty Avocado Salad: Bright, refreshing flavors of avocado, lime, and cilantro create a lovely contrast, balancing the richness of the sauce.
Guacamole: Creamy and flavorful, this classic dip adds a cool, rich element that enhances your enchiladas while pleasing every palate.
Cornbread: This slightly sweet and crumbly bread offers a delightful texture contrast and a touch of sweetness to round out the meal.
Sautéed Vegetables: Lightly cooked bell peppers and zucchini add a burst of color and provide a fresh, crunchy side that brightens up the plate.
Margaritas: A refreshing twist of lime and tequila pairs nicely, cutting through the creaminess and bringing a festive touch to your dinner.
Churros for Dessert: End on a sweet note with crispy, sugar-coated churros, perfect for dipping into chocolate sauce, creating a cozy close to your meal.
Chicken Enchiladas with Sour Cream White Sauce Recipe FAQs
How do I choose the right chicken for my enchiladas?
Absolutely! While rotisserie chicken is a fantastic time-saver, you can also use leftover grilled chicken or boil your own. If using raw chicken, poach it in chicken broth for added flavor. Just ensure it’s cooked through and shredded finely for the best texture!
How should I store leftover Chicken Enchiladas?
Very simple! Place any leftover enchiladas in an airtight container in the fridge for up to 3 days. Remember to let them cool before sealing to help maintain their quality and flavor.
Can I freeze Chicken Enchiladas with Sour Cream White Sauce?
Absolutely! For freezing, either freeze them unbaked or baked. Wrap them tightly in plastic wrap, then in aluminum foil, or place them in a sealed freezer bag. They can last up to 3 months. When you’re ready to enjoy them, bake directly from frozen at 350°F (175°C) for about 30-40 minutes, or thaw overnight in the fridge for quicker reheating.
What if I have dietary restrictions or prefer a vegetarian option?
You can easily customize your enchiladas! Swap shredded chicken for sautéed vegetables like spinach, bell peppers, or mushrooms. If you need them gluten-free, use corn tortillas and ensure your broth and sauces are gluten-free. This way, everyone can enjoy this comforting dish!
How can I prevent my tortillas from breaking while assembling?
Very helpful tip! You can lightly fry your tortillas in a dry skillet or a bit of oil for just a few seconds on each side. This makes them more pliable and prevents them from tearing when you fill and roll them. It’s a favorite method of mine for achieving perfect enchiladas!
What are some common issues I might face while making these enchiladas?
If your tortillas become soggy, it’s usually because the filling is too wet. Be sure to drain any excess moisture from the chicken mixture. Additionally, if your sauce becomes lumpy while cooking, make sure you’re whisking continuously when adding the chicken broth to create a smooth consistency. It happens to the best of us, and with a bit of practice, you’ll master it!
Delicious Chicken Enchiladas with Sour Cream White Sauce Bliss
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine shredded chicken, green chiles, and half of the Monterey Jack cheese.
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until golden.
- Gradually pour in chicken broth while whisking. Simmer for 5-7 minutes until thickened.
- Remove from heat and stir in sour cream and remaining chiles until smooth.
- Spoon filling into tortillas, roll tightly, and place seam-side down in a greased baking dish.
- Pour sauce over the rolled enchiladas evenly.
- Sprinkle remaining cheese on top and bake for 20-25 minutes until bubbly and golden.
- Let rest for 5 minutes before garnishing with diced tomatoes and cilantro.
