After a long day, there’s nothing quite like returning home to the comforting aroma of a warm, cheesy meal. That’s exactly how I felt when I first tried these creamy chicken enchiladas with sour cream white sauce. The moment you take that first forkful, the rich flavors surprise you, making it hard to believe they’re so easy to prepare!
I found this recipe on a chilly evening when I was craving something substantial yet quick. The combination of shredded chicken, melted Monterey Jack cheese, and a luscious white sauce made every bite feel indulgent. Plus, the best part? You can throw them together in under an hour!
Gather around the table with loved ones, as these enchiladas are not just a meal; they create opportunities for connection and laughter. Whether you’re a busy parent or just someone looking to escape the all-too-regular fast food cycle, this dish has got you covered. So let’s roll up our sleeves and dive into making a dinner that’s both satisfying and delightfully simple!
Why You'll Love This Chicken Enchiladas with Sour Cream White Sauce
- This recipe is incredibly easy to prepare, making it perfect for a weeknight dinner when you're short on time.
- The rich and creamy flavors will warm your heart and satisfy your taste buds, ensuring each bite is a delightful experience.
- Versatility is key, as you can customize the filling with your favorite ingredients or use leftovers to make it even easier.
- With its beautiful presentation, these enchiladas will impress your family and friends, turning any meal into a special occasion.
Chicken Enchiladas with Sour Cream White Sauce Ingredients
For the Filling
• Cooked chicken (shredded) – this is the star of your dish; using leftovers makes the prep even quicker!
• Flour tortillas – these provide the perfect wrap for your creamy fillings.
• Monterey Jack cheese (shredded) – its melting quality ensures your enchiladas are gooey and delicious.
For the White Sauce
• Butter – adds richness and depth to your sauce.
• All-purpose flour – this helps thicken the sauce, creating that creamy texture.
• Chicken broth – use homemade or low-sodium varieties for the best flavor.
• Sour cream – for a tangy touch that elevates your Chicken Enchiladas with Sour Cream White Sauce.
• Ground cumin – this spice adds warmth and depth, enhancing the overall taste of the enchiladas.
• Diced green chilies – adds mild heat and a burst of flavor; adjust according to your heat preference.
Enjoy crafting these savory delights that promise to put a smile on everyone’s face!
How to Make Chicken Enchiladas with Sour Cream White Sauce
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Preheat your oven to 375°F (190°C) and generously grease a baking dish with cooking spray or butter. This will ensure your enchiladas come out easily and all golden brown!
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Melt 3 tablespoons of butter in a medium skillet over medium heat. Once melted, whisk in 3 tablespoons of all-purpose flour until smooth, cooking for about 1 minute to eliminate that raw flour taste.
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Add 2 cups of chicken broth slowly, whisking continuously until the mixture thickens—about 3-5 minutes. This creamy base will make your sauce luxurious!
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Stir in 1 cup of sour cream, 1 teaspoon of ground cumin, and 1 can of diced green chilies. Mix everything until blended, and then take a moment to enjoy the inviting aroma.
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Assemble your enchiladas by placing a generous amount of the shredded chicken and Monterey Jack cheese in each flour tortilla. Roll them tightly and place seam-side down in the greased baking dish.
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Pour the creamy white sauce over the rolled enchiladas, making sure each one is well-coated. Top with the remaining Monterey Jack cheese for that extra melty goodness.
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Bake for 25–30 minutes until bubbly and golden. You’ll know they’re ready when the cheese is beautifully melted and slightly browned.
Optional: Garnish with fresh cilantro or sliced jalapeños for an added burst of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These creamy Chicken Enchiladas with Sour Cream White Sauce are a dream for meal prep enthusiasts! You can prepare the entire dish up to 24 hours in advance. Simply assemble the enchiladas, cover them with the white sauce, and sprinkle cheese on top. Then, wrap the baking dish tightly with plastic wrap and refrigerate. This ensures all the flavors meld beautifully while keeping everything fresh. When you're ready to serve, just pop them into a preheated oven and bake at 375°F (190°C) for about 30–35 minutes. You'll enjoy restaurant-quality results with minimal effort, perfect for those busy weeknights!
Chicken Enchiladas with Sour Cream White Sauce Variations
Feel free to get creative and elevate your creamy enchiladas with these exciting twists!
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Spicy Kick: Add diced jalapeños or a splash of hot sauce to the white sauce for a flavor-packed heat that will excite your taste buds. Spice lovers will appreciate this fiery upgrade!
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Vegetarian Option: Substitute cooked chicken with sautéed mushrooms, zucchini, and bell peppers for a delightful veggie version that still satisfies. You won't miss the meat one bit!
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Cheese Lover’s Delight: Swap in pepper jack cheese for the Monterey Jack for an extra layer of flavor and a little heat. The added spiciness will complement the creamy sauce beautifully.
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Creamy Avocado: Blend ripe avocado into the sour cream sauce for an ultra-creamy and nutritious twist. This adds a vibrant freshness that elevates the dish from ordinary to extraordinary.
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Lower-Carb: Use low-carb tortillas or cabbage leaves instead of flour tortillas to make a healthier version without sacrificing flavor. It’s a great way to enjoy comfort food guilt-free!
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Cilantro Lime: Add chopped fresh cilantro and lime juice to the filling for a refreshing burst of flavor that brightens every bite. This simple addition transforms each enchilada into a fiesta!
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Buffalo Style: Mix cooked chicken with buffalo sauce before filling the tortillas for a tangy, bold twist. These enchiladas will pack a punch that satisfies your cravings for wings.
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Mexican Street Corn: Fold in some roasted corn and crumbled cotija cheese into the filling for a sweet, savory pop reminiscent of classic street corn flavors. It'll add a delightful texture and taste!
What to Serve with Chicken Enchiladas with Sour Cream White Sauce?
After savoring these creamy enchiladas, complement your meal with delightful sides and beverages that enhance the experience.
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Spanish Rice: This fluffy, seasoned rice pairs perfectly, balancing the richness of the enchiladas with a wonderful texture.
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Refried Beans: Creamy refried beans provide a hearty element, making each bite more satisfying while adding a lovely earthy flavor.
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Fresh Guacamole: The cool, creamy taste of guacamole contrasts beautifully with the warm enchiladas, bringing freshness and a burst of flavor.
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Tortilla Chips with Salsa: Crunchy tortilla chips and zesty salsa complement the smoothness of the enchiladas, offering a fun, satisfying crunch.
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Grilled Corn Salad: This vibrant salad brings a sweet crunch with a hint of smokiness, making it a refreshing counterpart to your main dish.
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Mexican Street Corn (Elote): This creamy, cheesy corn on the cob provides a fun, sweet teeth to your meal, enhancing the overall flavor experience.
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Agua Fresca: A refreshing drink like hibiscus or melon agua fresca adds a sweet and tangy note, cleansing the palate between bites.
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Chocolate Flan: To wrap up your meal, a rich chocolate flan provides a decadent dessert option, perfectly rounding off the evening.
How to Store and Freeze Chicken Enchiladas with Sour Cream White Sauce
Fridge: Keep your Chicken Enchiladas with Sour Cream White Sauce in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, wrap the enchiladas tightly in plastic wrap and aluminum foil or place them in a freezer-safe container. They can be frozen for up to 2 months.
Reheating: Thaw frozen enchiladas overnight in the refrigerator before reheating. Warm them in the oven at 350°F (175°C) for 20–25 minutes until heated through. You can also microwave them for a quicker option, ensuring they are covered to retain moisture.
Assembly Tip: If you're preparing to freeze, consider assembling the enchiladas without the white sauce. Add the sauce just before baking to keep the flavors vibrant and the texture perfect.
Chef's Helpful Tips
- For your Chicken Enchiladas with Sour Cream White Sauce, ensure your cooked chicken is finely shredded for easier rolling and better flavor distribution.
- When whisking the flour and butter, make sure to cook it just until bubbly to avoid any raw taste in the sauce.
- To achieve the perfect creamy texture, add the chicken broth gradually and continue whisking until it thickens, preventing lumps.
- Remember to keep an eye on your enchiladas while baking, as oven temperatures can vary; you want them bubbly and golden on top but not overcooked.
Chicken Enchiladas with Sour Cream White Sauce Recipe FAQs
What type of chicken is best for these enchiladas?
Absolutely! Using shredded rotisserie chicken is a fantastic time-saver. It adds great flavor without the extra cooking time. You can also use leftover grilled or baked chicken if you have any on hand!
How should I store leftover Chicken Enchiladas with Sour Cream White Sauce?
I recommend placing your enchiladas in an airtight container in the fridge. They’ll stay fresh for up to 3 days. If you plan to keep them longer, let them cool completely before storing.
Can I freeze the enchiladas, and how?
Very! To freeze, wrap each enchilada tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe container. They can be stored for up to 2 months. When you're ready to enjoy, thaw them in the fridge overnight before baking.
What if my sauce is too thick?
If your white sauce turns out thicker than desired, there’s no need to worry! Simply whisk in additional chicken broth a little at a time over low heat until you reach your desired consistency. This will help smooth it out without losing flavor.
Are these enchiladas suitable for people with dietary restrictions?
Definitely! For gluten-free options, you can use corn tortillas instead of flour. If you're looking to make them lower in fat, you can substitute Greek yogurt for the sour cream. Just check for any allergies with ingredients like green chilies, and adjust as necessary.
How can I tell when the enchiladas are done baking?
Keep an eye on your Chicken Enchiladas with Sour Cream White Sauce while they're in the oven! They’re ready when the cheese on top is melted, bubbly, and lightly golden, which typically takes about 25–30 minutes. You want to avoid overcooking so they stay creamy!
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and generously grease a baking dish.
- Melt 3 tablespoons of butter in a medium skillet over medium heat. Whisk in 3 tablespoons of all-purpose flour until smooth.
- Add 2 cups of chicken broth slowly, whisking continuously until the mixture thickens, about 3-5 minutes.
- Stir in 1 cup of sour cream, 1 teaspoon of ground cumin, and 1 can of diced green chilies. Mix until blended.
- Assemble your enchiladas by placing the shredded chicken and Monterey Jack cheese in each tortilla. Roll tightly and place seam-side down in the baking dish.
- Pour the creamy white sauce over the rolled enchiladas, ensuring each one is well-coated. Top with remaining Monterey Jack cheese.
- Bake for 25–30 minutes until bubbly and golden.
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