Chicken Enchiladas with Sour Cream White Sauce Recipe

If you’ve been craving something comforting, creamy, and bursting with flavor, then you’re going to love this Chicken Enchiladas with Sour Cream White Sauce Recipe. I stumbled upon this gem years ago and it’s become one of my go-to meals when I want something cozy yet impressive-looking. The sour cream white sauce brings such a lovely tang and creaminess that totally sets these enchiladas apart from the usual red sauce versions. Stick around, I’ll walk you through every step so you nail this recipe at home just like I do!

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Ingredients & Why They Work

This Chicken Enchiladas with Sour Cream White Sauce Recipe uses ingredients that marry flavor and convenience, making your cooking experience enjoyable and stress-free. I always recommend grabbing good-quality shredded chicken and fresh shredded cheese from the deli counter if you can—the taste difference is noticeable!

• Flour tortillas: Soft taco-sized tortillas hold just the right amount of filling and soften nicely when warmed. I like to warm them in the oven slightly to prevent cracks when rolling.
• Sour cream: Adds tang and creaminess. Full-fat sour cream makes the sauce velvety and rich.
• Canned cream of chicken soup: Works as a creamy base without needing extra thickening agents.
• Canned diced green chiles: Adds subtle heat and depth without overpowering the sauce.
• Cooked shredded chicken: Using pre-cooked chicken saves time; rotisserie chicken works wonderfully here.
• Monterey Jack cheese: Melts smoothly, contributing mild, buttery flavor. I usually use freshly shredded for better melting.
• Cheddar cheese: Sharp cheddar brings a punch of flavor and a nice golden color when baked on top.

Tweak to Your Taste

I love making this recipe my own depending on what I’m in the mood for or what’s in my fridge. The beauty of this chicken enchiladas with sour cream white sauce recipe is its flexibility—don’t be afraid to experiment a bit!

• Add some heat: I often toss in a dash of cayenne pepper or swap the canned green chiles for pickled jalapeños when I want a little more kick. It wakes the dish up nicely.
• Switch the protein: Sometimes I use shredded turkey leftover from a roast chicken, which is just as tasty.
• Make it vegetarian: Swap the chicken for sautéed mushrooms, black beans, or roasted veggies—just adjust the sauce with veggie soup instead of cream of chicken.
• Go dairy-free: Use dairy-free sour cream and a plant-based cheese alternative for a delicious allergen-friendly version.

Step-by-Step: How I Make Chicken Enchiladas with Sour Cream White Sauce Recipe

Step 1: Warm Your Tortillas

Before you start mixing, preheat your oven to 350 degrees Fahrenheit. Pop your flour tortillas in a 9×13 baking dish and let them soften in the warm oven for about 5 minutes. This step makes rolling so much easier because the tortillas become wonderfully pliable and less likely to tear.

Step 2: Make the Creamy White Sauce

In a medium bowl, stir together the canned cream of chicken soup, sour cream, and diced green chiles until it’s smooth and well combined. This sauce is the star—it brings everything together with a nice mix of creaminess and a little smoky heat from those chiles.

Step 3: Fill and Roll Your Enchiladas

Grab one warmed tortilla at a time and spoon about ½ cup of shredded chicken right down the center. Add 2 tablespoons of your white sauce on the chicken and sprinkle with some Monterey Jack cheese. Roll it tightly and place seam-side down in your baking dish. Keep going until all your tortillas are filled and snugly in your dish. If you find you need extra space, feel free to grab another smaller dish to fit the extras.

Step 4: Top, Cover, and Bake

Spread the remaining white sauce over the rolled enchiladas evenly. Next, sprinkle the rest of the Monterey Jack cheese and all the cheddar cheese over the top. Cover the baking dish tightly with foil and bake for 25 minutes. Then remove the foil and bake for another 5 minutes to let the cheese turn beautifully golden and bubbly.

How to Serve Chicken Enchiladas with Sour Cream White Sauce Recipe

Garnishes

I like to keep garnishes simple but fresh — a handful of sliced black olives, diced tomatoes, chopped green onions, and a sprinkle of fresh cilantro really brighten the dish. Sometimes I scoop a dollop of cool guacamole on the side to mix creaminess with freshness, which contrasts beautifully with the warm richness of the enchiladas.

Side Dishes

To round out my meal, I usually serve these enchiladas with a crisp green salad dressed in lime vinaigrette, Mexican rice, or even some refried beans. The crisp veggies add balance and lightness, which I appreciate alongside the rich sauce and melted cheese.

Creative Ways to Present

For special occasions, I’ve arranged the enchiladas in a circular pattern on a pretty platter and garnished with edible flowers and fresh herbs. It makes the dish look festive and invites everyone to dig in. You could also serve individual enchiladas stacked on a plate with a drizzle of extra white sauce on top for a restaurant-like presentation.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I let the enchiladas cool completely before sealing them in an airtight container. They stay wonderfully creamy for up to 3 days in the fridge. I find the flavors even deepen after a day, so leftovers can be a real treat!

Freezing

I’ve had great success freezing these enchiladas unbaked. Before freezing, I drain excess liquid and skip topping with cheese—that way it won’t get too watery. Then, I tightly wrap the dish in plastic wrap followed by foil for a freezer-safe seal. When I’m ready to eat, I thaw overnight and bake fresh, or bake from frozen by adding about 20 minutes to the baking time.

Reheating

To reheat leftovers, I usually cover the dish with foil and bake at 350°F until warmed through, about 15-20 minutes. Removing the foil in the last 5 minutes helps re-crisp the cheese on top. You can also microwave a single portion, but baking keeps the sauce creamier and the tortilla from getting soggy.

FAQs

Final Thoughts

This Chicken Enchiladas with Sour Cream White Sauce Recipe is one of those dishes that feels like a warm hug on a plate. I love how the creamy sauce and melted cheese bring comfort, while the green chiles add just the right amount of zing. It’s straightforward, satisfying, and always hits the spot whether you’re feeding a crowd or just craving something deliciously cozy on a weeknight. I hope you enjoy making (and eating!) it as much as I do — let me know how your version turns out!

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