Chicken Enchiladas with Sour Cream White Sauce

Hey there, friend!

Let’s talk chicken enchiladas with sour cream white sauce—a meal that’s been my secret weapon for family visits, busy Wednesday nights, and honestly whenever the craving hits (and it hits a lot). First time I made this, I totally misunderstood what “white sauce” meant and used way too much cream. Oops. My cousin still brings that up. But, you know, now I’ve got it dialed in, and I promise you, this recipe’s as comforting as a favorite sweatshirt, with half the drama. And yes, you’ll want to lick the pan (I won’t tell anyone if you do).

Why You’ll Love This — Or, At Least, Why I Do

I make these chicken enchiladas when my fridge is basically empty, except for leftover rotisserie chicken, maybe a sad bell pepper, and definitely too many tortillas because I keep buying them “just in case.” My family goes bonkers for this every single time—especially when the weather’s iffy or someone’s having a crummy day. Plus, it’s way easier than it sounds. The first time, I fought with the sauce, but it’s honestly not tricky. (I still remember thinking, why does it look so gloopy? Spoiler: totally normal.)

What You’ll Need (Or What I Sometimes Substitute)

• 2 cups cooked chicken (leftover rotisserie works; or boil a couple breasts—up to you)
• 1 can (about 10 oz) mild green chilies (sometimes I use jalapeños for a kick, or just skip it if I’m out)
• 2 cups shredded Monterey Jack cheese (cheddar’s great too; my gran used to swear by Kraft, but honestly, anything melty will do the trick)
• 8–10 small flour tortillas (corn works if you want a bit more bite—though they do get crumbly)
• 3 tablespoons butter
• 3 tablespoons flour (plain old all-purpose; gluten-free blend if I’m feeling generous for my one GF cousin)
• 2 cups chicken broth (from a box, or cubes dissolved in hot water; I’ve used veggie broth, didn’t notice much difference tbh)
• 1 cup full-fat sour cream—sometimes I sneak in Greek yogurt if the fridge is lean
• Salt and black pepper (I eyeball this, but maybe ½ teaspoon of each?)
• Optional: Fresh cilantro, sliced green onions, or salsa on top

The Way I Make Them (But You Can, Too)

1. Preheat your oven to 350°F (about 175°C). Classic move almost forgot to mention. Grab a 9×13 baking dish. If you don’t have one, honestly just use whatever big oven-safe dish isn’t currently in the dishwasher.
2. In a big bowl, stir together your chicken, half the cheese, and green chilies. This is where I sometimes add a chopped jalapeño if I’m feeling spicy. Not necessary, just fun.
3. Spoon the mix into tortillas, roll them up as best you can, and lay them seam-side down in your dish. At this point, the tortillas might look crowded. That’s normal, I promise.
4. Melt the butter in a saucepan over medium heat. When it’s bubbly (think popcorn movie night), add the flour and whisk for about a min. Don’t fret if it clumps; just keep stirring—mine always starts lumpy. Gradually pour in the broth, keep whisking, and watch it smooth out. (This is the spot where I always sneak a quick taste—just let it cool first. Numbing your tongue right now would be tragic.)
5. When it’s all silky and thick (like loose gravy), pull it off the heat and stir in the sour cream, salt, and pepper. If the sauce separates a bit, whisk it like you mean it—works every time.
6. Pour the sauce over the enchiladas, sprinkle the rest of the cheese on top, and pop the whole thing in the oven for about 22–25 mins or until bubbly and a little browned around the edges. Broil for a minute at the end if you want things more golden (but watch it closely—ask me how I know).
7. Let it cool for a few. Cutting in too soon means lava cheese everywhere. Tasty, but messy.

Notes & Odd Discoveries

• Using more sour cream just makes it runnier, not creamier—lesson learned.
• If your tortillas tear, just squish them together. They get hidden under sauce anyway.
• I tried a low-fat version once… let’s just say, don’t bother. This is not that kind of meal.

Variations (Some Winners, Some…Not)

• I’ve swapped in pulled pork — good! Shredded beef — amazing. Tofu? Meh. Bland city. Add beans for a veggie twist (black beans are best in my opinion).
• Once I topped them with crumbled chips (thinking I was being clever). Crunched into submission. Stick with cheese.
• Spice fans: Mix a little chipotle in the sauce. Not a kid favorite, but wow, does it warm you up.

Equipment: I Swear by My Saucepan, But…

My trusty 2-quart saucepan makes the best sauce, but if you’ve only got a skillet, just go easy on the heat and watch for spillage. Oh, and I once used a pie dish for baking. Wasn’t ideal, but nobody noticed.

How to Store (though in my house, it’s gone fast)

Tuck leftovers in an airtight container in the fridge. Should keep a good 3 days, but honestly, I don’t think it’s ever survived Day One with my lot. Reheat in the microwave on half power—it keeps the sauce from splitting.

Serving: The Way We Do It

I usually plop a big ladleful on plates with extra cilantro and a wedge of lime. My sister dunks hers in salsa (go for it—this one’s legit). And, sometimes, a dollop of guac on the side. No wrong answers here.

Pro Tips I Learned the Hard Way

• Don’t rush the sauce step—one time I did and got floury lumps. Not fun.
• Let the enchiladas rest before serving, or they fall apart in a saucy heap, which is fine if you eat alone, just messier if guests are lurking.
• Oh: use full-fat sour cream. Light stuff splits and makes me grumpy.

FAQ — Real Questions I’ve Heard

• Can I freeze these? Eh, you could—but the sauce can get a bit weird. Stir well after thawing if you try anyway.
• Is Greek yogurt okay? Yep, usable in a pinch; richer is better, though. Actually, I think it sours more after baking, so go half and half if you’re nervous.
• Can I use corn tortillas? Sure! They’re a bit more rustic; just warm them first so they don’t split as much, or do what I did—just patch up the cracks with extra cheese.
• Can I double the recipe? Yeah, but use two dishes—it gets too crowded otherwise. Actually, once I tried it all in one big dish, and it took forever to heat through.
• Where do you get good tortillas? I like the local Mexican market, but store-bought is fine. Oh, if you want to try making your own, Budget Bytes has a foolproof recipe. I attempt it now and then.

Okay, slight detour—last time I made these, someone asked if I put potatoes in the filling. (I don’t, but maybe I should try it!) I did once toss in a handful of sweetcorn just to see what’d happen. It was…fine. Maybe I’ll stick to the original next time.

So grab your biggest baking pan, and don’t stress about perfection—it’s all going to be smothered in cheesy goodness. And if your sauce is a smidge too thin or the edges brown too much, just call it “rustic” (everyone loves rustic, right?).

Let me know how yours turn out—unless you hate them, then, uh, maybe don’t!

★★★★★ 4.40 from 47 ratings

Chicken Enchiladas with Sour Cream White Sauce

yield: 6 servings

prep: 25 mins

cook: 30 mins

total: 55 mins

Tender shredded chicken rolled in soft tortillas and topped with a rich sour cream white sauce and melted cheese for a comforting Mexican-inspired dinner.

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Ingredients

• 2 cups cooked shredded chicken
• 8 flour tortillas (8-inch)
• 2 cups shredded Monterey Jack cheese, divided
• 2 cups chicken broth
• 1 cup sour cream
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 (4 oz) can diced green chiles
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 2 tablespoons chopped fresh cilantro (optional, for garnish)

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. 2
   Fill each tortilla with about 1/4 cup of shredded chicken and a tablespoon of shredded cheese. Roll up and place seam-side down in the prepared baking dish.
3. 3
   Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute, then slowly whisk in the chicken broth. Cook until the mixture thickens, about 3-4 minutes.
4. 4
   Remove the saucepan from heat and whisk in sour cream, green chiles, garlic powder, onion powder, salt, and black pepper until smooth.
5. 5
   Pour the sour cream sauce evenly over the enchiladas. Sprinkle with the remaining shredded cheese.
6. 6
   Bake uncovered for 25-30 minutes, until the cheese is bubbly and lightly golden. Garnish with chopped cilantro before serving if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 24gg

Fat: 22gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 29gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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