Dinner

Chicken Enchiladas with Sour Cream White Sauce Recipe

Name: Chicken Enchiladas with Sour Cream White Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 1/2 cup shredded Monterey Jack cheese; 1 (4 oz) can diced green chiles, divided; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1 cup sour cream; Remaining 1/2 can diced green chiles; 8 flour tortillas; 2 cups shredded Monterey Jack cheese (remaining for topping); 1/2 cup diced tomatoes (optional, for topping); 1/4 cup chopped fresh cilantro (optional, for topping)

Bymia larkspur February 24, 2026February 24, 2026

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Introduction

These chicken enchiladas with sour cream white sauce are a creamy, flavorful twist on a classic Mexican dish. Tender shredded chicken wrapped in warm tortillas, topped with a rich sauce and melted cheese, make for a comforting and crowd-pleasing meal.

A white plate holds two rolled enchiladas filled with a creamy chicken mixture, lightly browned and soft on the outside. The enchiladas are covered in a smooth, thick white cheese sauce that pools around them on the plate. On top, there are diced red tomatoes scattered evenly, along with small green parsley leaves adding fresh color. The sauce has a shiny, slightly oily texture, enhancing the warm, comforting look of the dish. The plate sits on a white marbled surface. 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 the oven to 375°F (190°C).
Step 2: In a bowl, combine the shredded chicken with 1/2 cup of the shredded cheese and half of the diced green chiles.
Step 3: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Step 4: Slowly whisk in the chicken broth and bring to a simmer, stirring constantly until the sauce 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 evenly 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 enchiladas, spreading to cover all.
Step 8: Sprinkle the remaining shredded cheese over the top of the sauce.
Step 9: Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is golden.
Step 10: Garnish with diced tomatoes and chopped cilantro if desired. Let rest for 5 minutes before serving.

Tips & Variations

Use rotisserie chicken for a quick shortcut to shredded chicken.
Swap Monterey Jack for a mild cheddar or pepper jack cheese for extra spice.
Add finely chopped onions or bell peppers to the chicken mixture for more texture.
For a gluten-free option, substitute flour tortillas with corn tortillas and use a gluten-free flour blend for the sauce.
If you prefer a spicier dish, add a pinch of cayenne pepper or hot sauce to the white sauce.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) for 15-20 minutes or until warmed through. You can also microwave individual portions, but the oven reheating helps maintain the sauce’s texture and cheese melt.

How to Serve

The dish shows two rolled crepes filled with a light mixture, placed side by side on a white plate with a brown rim. The crepes are golden yellow with lightly browned spots. They are covered with a smooth, creamy white sauce that has a slightly thick texture, almost dripping over the edges. On top, there is a fresh garnish made of small diced red tomatoes, chopped green onions, and sprinkled finely chopped fresh green herbs, adding a bright contrast to the white sauce. The background is a white marbled texture. 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 a few hours ahead or even the night before. Keep them covered in the refrigerator and bake just before serving.

Can I freeze chicken enchiladas with sour cream sauce?

These enchiladas freeze best without the sour cream sauce on top. Freeze the rolled enchiladas in a single layer, then thaw before baking and add sauce fresh for best texture and flavor.