These Chicken Enchiladas with Sour Cream White Sauce are packed with tender chicken, gooey Monterey Jack cheese, and rolled into soft flour tortillas, then smothered in a rich sour cream and green chili sauce. This comforting dish is perfect for weeknight dinners, family gatherings, or any time you’re craving a creamy, cheesy Mexican-inspired meal. Serve these warm and garnish with fresh toppings like cilantro, diced tomatoes, or avocado slices for extra flavor and freshness. Enjoy each creamy, cheesy bite!
Why You’ll Love This Recipe:
Incredibly Creamy: The sour cream white sauce is rich and velvety, coating each enchilada with a delicious layer of flavor.
Quick and Easy: Using rotisserie chicken saves time, making this a simple weeknight dinner option.
Crowd-Pleaser: This recipe serves up cheesy, comforting goodness in every bite—perfect for a family dinner or a gathering with friends.
Flexible Toppings: Add fresh garnishes like cilantro, diced tomatoes, or avocado for a burst of color and freshness.
Key Ingredients:
Each ingredient in this recipe plays an important role in building up the flavors and textures of the dish. Here’s how to get the best results from your ingredients:
Soft Flour Tortillas: Flour tortillas create a tender texture that complements the creamy filling. If you prefer a bit more structure, you can use small corn tortillas, but be sure to warm them up first so they don’t crack when you roll them.
Shredded, Cooked Chicken: Rotisserie chicken is a great time-saver, adding both flavor and tenderness. If you prefer to cook your own, seasoned poached or roasted chicken works well too.
Monterey Jack Cheese: Known for its creamy, mild flavor, Monterey Jack melts beautifully, making it ideal for this recipe. You can also use pepper jack if you like a bit more spice.
Chicken Broth: This forms the base of the white sauce, adding flavor and moisture. Low-sodium broth is a good option if you’re watching your salt intake.
Diced Green Chilies: These mild green chilies add a subtle kick without overpowering the dish. If you like things spicier, consider adding some chopped jalapeños or a pinch of cayenne.
Complete list of ingredients with quantities and instructions is located in the recipe card below
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away!
Instructions:
Step 1: Prepare and Assemble the Enchiladas
Preheat the Broiler: Set your oven broiler to 350°F (175°C) while you prep the enchiladas.
Prepare the Chicken Filling:
In a bowl, combine shredded chicken with 1 cup of shredded Monterey Jack cheese.
Stir well so the cheese is evenly distributed throughout the chicken.
Fill and Roll the Tortillas:
Place a portion of the chicken-cheese mixture in the center of each tortilla.
Roll each tortilla tightly around the filling and place it seam-side down in a greased 9×13-inch baking dish.
Repeat with remaining tortillas until all are filled and in the dish.
Step 2: Prepare the Creamy Sauce
Make the Roux:
In a saucepan, melt butter over medium heat.
Add flour and stir constantly to create a smooth paste, cooking for about 1-2 minutes to eliminate any raw flour taste.
Add Chicken Broth:
Gradually add chicken broth, stirring continuously to avoid lumps.
Continue cooking and stirring until the sauce thickens and bubbles.
Incorporate Sour Cream and Green Chilies:
Remove from heat and stir in sour cream and diced green chilies until smooth.
Adjust seasoning to taste.
Step 3: Assemble and Bake the Enchiladas
Pour Sauce Over Enchiladas:
Evenly pour the creamy sauce over the rolled enchiladas, making sure they’re well-covered.
Top with Cheese:
Sprinkle the remaining shredded Monterey Jack cheese over the sauce for a cheesy topping.
Bake:
Place the dish in the preheated oven and bake for 20-23 minutes, until the enchiladas are hot and the cheese is melted and bubbly.
Optional Broil for Crispy Top:
For a golden finish, broil for the last 2-3 minutes, watching closely to prevent burning.
Step 4: Serve and Enjoy!
Serve Warm:
Remove the enchiladas from the oven and let them cool for a few minutes before serving.
Garnish with fresh cilantro, diced tomatoes, or avocado slices, if desired.
Serving Suggestions:
These chicken enchiladas are delicious on their own, but here are some side options that pair perfectly:
Mexican Rice: Serve alongside to make a full meal with vibrant, complementary flavors.
Refried Beans or Black Beans: These add an extra dose of protein and fiber, making the meal more filling.
Fresh Salsa or Guacamole: A spoonful of salsa or guacamole on top of the enchiladas adds freshness and a bit of acidity to balance the richness.
Side Salad: A crisp green salad with a zesty lime dressing is a refreshing addition.
Storage and Meal Prep Tips:
This dish stores well, so you can easily make it in advance or enjoy leftovers later.
Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm up the entire dish in the oven at 350°F (175°C) until heated through.
Freezing: These enchiladas freeze well for up to 2 months. Wrap each enchilada individually in plastic wrap, then place in a freezer-safe container. When ready to eat, thaw overnight in the refrigerator and bake as usual, adding a few extra minutes to ensure they’re heated through.
Make-Ahead Tip: Prepare the enchiladas and sauce separately, then assemble just before baking for the freshest taste. You can also assemble the dish the day before, refrigerate, and bake when ready to serve.
Recipe Variations:
If you’d like to put your own twist on these chicken enchiladas, here are some delicious variations to consider:
Spicy Kick: Add some chopped jalapeños or a dash of cayenne pepper to the sauce for a spicier version.
Cheese Swap: Substitute Monterey Jack with cheddar, pepper jack, or a blend of Mexican cheeses for different flavor profiles.
Vegetarian Option: Substitute the chicken with a mix of black beans, corn, and sautéed bell peppers for a vegetarian enchilada. You can also add spinach for extra greens.
Green Enchilada Sauce: For a tangier variation, replace the sour cream sauce with a green tomatillo sauce or use green salsa in place of diced chilies.
Conclusion:
These creamy chicken enchiladas with sour cream white sauce are perfect for when you’re craving something warm, cheesy, and comforting. Simple to make, incredibly flavorful, and wonderfully satisfying, they’re sure to become a new go-to in your recipe collection. So grab your ingredients and treat yourself to this cozy, delicious meal—you won’t regret it!
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
- 10 small soft flour tortillas
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 2 1/2 cups shredded, cooked chicken such as rotisserie chicken
- 3 cups shredded Monterey Jack cheese divided
- 3 tbsp butter
- 1 4 oz can diced green chilies
Instructions
- Set your oven broiler to 350°F (175°C) while you prep the enchiladas.
- In a bowl, combine shredded chicken with 1 cup of shredded Monterey Jack cheese. Stir well to distribute the cheese.
- Place a portion of the chicken-cheese mixture in the center of each tortilla. Roll each tortilla tightly around the filling and place seam-side down in a greased 9x13-inch baking dish.
- In a saucepan, melt butter over medium heat. Add flour and stir constantly for about 1-2 minutes until smooth.
- Gradually add chicken broth, stirring continuously to avoid lumps, and cook until the sauce thickens.
- Remove from heat and stir in sour cream and diced green chilies until smooth.
- Evenly pour the creamy sauce over the rolled enchiladas in the baking dish.
- Sprinkle the remaining shredded Monterey Jack cheese over the sauce for a cheesy topping.
- Place the dish in the preheated oven and bake for 20-23 minutes, until the cheese is melted and bubbly.
- Broil for the last 2-3 minutes for a golden finish, watching closely to prevent burning.
- Garnish with fresh cilantro, diced tomatoes, or avocado slices, if desired, and serve warm.