If you love creamy, cheesy, and flavor-packed Tex-Mex recipes, these Chicken Enchiladas with Sour Cream White Sauce are about to become a favorite in your kitchen. With tender shredded chicken wrapped in soft flour tortillas and smothered in a luscious sour cream and green chile sauce, this recipe delivers comfort in every bite. It’s an easy weeknight dinner that also impresses for gatherings, potlucks, and family meals.

In this guide, you’ll get the full detailed recipe, helpful cooking tips, variations, make-ahead instructions, serving ideas, and answers to the most common questions about making the perfect chicken enchiladas. This post is designed not only to help you create the best dish possible but also to inspire you with ways to customize and enjoy it.

Why You’ll Love These Chicken Enchiladas

• Rich and Creamy Flavor: The sour cream white sauce brings a luxurious texture and tangy depth of flavor.
• Easy to Make: No complicated techniques – just simple steps with pantry-friendly ingredients.
• Perfect for Any Occasion: Works as a quick family dinner, potluck dish, or holiday buffet addition.
• Customizable: Adjust the spice level, swap in different cheeses, or use leftover chicken.
• Make-Ahead Friendly: Assemble ahead and bake when ready for stress-free cooking.

Ingredients You’ll Need

• 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)

Step-by-Step Instructions

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

Tips for the Best Chicken Enchiladas

• Use Soft, Fresh Tortillas: Fresh flour tortillas are easier to roll without cracking.
• Season Your Chicken: Even if using rotisserie chicken, a sprinkle of salt, pepper, and cumin can boost flavor.
• Don’t Overfill: Overstuffing makes rolling difficult and can cause the enchiladas to break apart.
• Shred Cheese Freshly: Pre-shredded cheese contains anti-caking agents that affect melting. Freshly shredded cheese melts creamier.
• Let Rest Before Serving: Cooling for a few minutes helps the sauce set and prevents a soupy plate.

Serving Suggestions

These enchiladas are hearty enough to stand alone, but pairing them with Tex-Mex sides creates a complete feast. Try serving with:

• Mexican rice or cilantro lime rice
• Refried beans or black beans
• Fresh guacamole and tortilla chips
• Mexican street corn (elote)
• A crisp green salad with avocado dressing

Make-Ahead and Freezing Instructions

Make Ahead

You can assemble the enchiladas up to 24 hours in advance. Cover the dish tightly with foil and refrigerate. When ready to bake, remove from the fridge, let it sit at room temperature for 15-20 minutes, and bake as directed. You may need to add 5 extra minutes to the baking time if baking straight from the fridge.

Freezing

These enchiladas freeze beautifully. Assemble the dish, cover with plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking, or bake from frozen at 350°F for about 45-50 minutes, covering with foil for the first 30 minutes.

Recipe Variations

• Spicy Kick: Add chopped jalapeños or use pepper jack cheese instead of Monterey Jack.
• Vegetarian: Replace chicken with sautéed vegetables like bell peppers, onions, zucchini, and mushrooms.
• Different Proteins: Swap chicken for cooked turkey, shredded pork, or ground beef.
• Low-Carb: Use low-carb tortillas and reduce flour in the sauce by half.
• Dairy-Free: Use dairy-free sour cream and cheese alternatives.

Frequently Asked Questions

Can I use corn tortillas instead of flour?

Yes, but they can be more delicate and prone to tearing. To prevent cracking, warm them slightly and dip each one briefly in warm chicken broth before rolling.

Can I make the sauce ahead of time?

Absolutely. Prepare the sour cream sauce up to 2 days in advance and store it in the refrigerator. Reheat gently on the stove before assembling the enchiladas.

Can I double the recipe?

Yes! This recipe easily doubles for feeding a crowd. Just use a larger baking dish or two smaller ones.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals.

Nutrition Information (Per Serving)

• Calories: ~350
• Protein: 21g
• Carbohydrates: 22g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 480mg

Final Thoughts

These Chicken Enchiladas with Sour Cream White Sauce are more than just a recipe – they’re a crowd-pleasing dish that blends creamy comfort with bold Tex-Mex flavors. Whether you make them for a weeknight dinner or a festive gathering, they deliver satisfying bites every time. Plus, with so many customization options, you can tailor them to fit your family’s taste preferences.

So grab your tortillas, heat up that oven, and get ready to enjoy one of the most delicious, comforting meals you’ll ever make. Once you try them, they’re sure to earn a permanent spot in your dinner rotation.