Chicken Enchiladas with Sour Cream White Sauce

Tender chicken enchiladas smothered in a creamy, rich sour cream white sauce. Perfect for comfort-food cravings, these enchiladas bring homemade flavor to the table and are ideal for family dinners, casual entertaining, or meal prep. Step-by-step guidance makes this recipe beginner-friendly and approachable.

Why You’ll Love These Chicken Enchiladas

These enchiladas are creamy, cheesy, and packed with flavor. Tender shredded chicken is wrapped in soft tortillas, then topped with a luscious white sauce and melted cheese. The sauce adds richness without overpowering the filling, and spice levels can be adjusted to taste. They’re also freezer-friendly, making them perfect for batch cooking or prepping ahead for weeknight meals.

Bold Tip: Shred chicken finely for easy rolling and even filling distribution.

What Makes These Enchiladas Special

• Creamy sour cream-based white sauce instead of traditional red or green sauce

• Balanced richness with subtle tang

• Melted cheese on top for a gooey, golden finish

• Quick to assemble for weeknight dinners

• Can be garnished with fresh herbs, avocado, or cilantro for brightness

Ingredients You’ll Need

Enchiladas

• 3 cups cooked chicken, shredded

• 8–10 flour or corn tortillas

• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Sour Cream White Sauce

• 2 tbsp butter

• 2 tbsp flour

• 1 ½ cups chicken broth or milk

• ½ cup sour cream

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper, to taste

• Optional: ¼ tsp chili powder or cayenne

Optional Toppings & Garnishes

• Fresh cilantro or parsley

• Sliced avocado or jalapeño

• Diced tomatoes

• Lime wedges

Pro Insight: A thick yet pourable white sauce coats enchiladas evenly without making them soggy.

Choosing the Right Chicken and Tortillas

• Use rotisserie or poached chicken for tender, juicy texture

• Corn tortillas for authentic flavor; flour tortillas for soft, pliable rolls

• Slightly warm tortillas to prevent cracking

• Freshly shredded chicken ensures even filling consistency

Kitchen Tools You’ll Need

• Baking dish

• Skillet for sauce

• Mixing bowls

• Whisk for sauce

• Measuring cups and spoons

• Forks for shredding chicken

Step-by-Step Instructions: How to Make Chicken Enchiladas

Step 1: Prepare the Chicken Filling

Shred cooked chicken and mix with a portion of shredded cheese, seasonings, and optional sautéed onions.

Step 2: Make the Sour Cream White Sauce

Melt butter in a skillet, whisk in flour to form a roux. Slowly add chicken broth or milk, whisk until smooth. Stir in sour cream, garlic, onion powder, salt, pepper, and optional chili powder. Simmer to thicken.

Step 3: Assemble the Enchiladas

Lightly coat tortillas with sauce. Spoon chicken filling onto the center of each tortilla, roll tightly, and place seam-side down in a baking dish.

Step 4: Top with Sauce and Cheese

Pour remaining white sauce over enchiladas and sprinkle remaining cheese evenly on top.

Step 5: Bake

Preheat oven to 375°F / 190°C. Bake 20–25 minutes until sauce is bubbly and cheese is golden.

Step 6: Garnish and Serve

Top with fresh cilantro, diced tomatoes, avocado, or lime wedges. Serve hot.

Bold Tip: Do not overfill tortillas to prevent tearing during rolling.

Texture & Flavor Tips for the Best Enchiladas

• Shred chicken finely for smooth rolling

• Sauce should be thick enough to coat without soaking tortillas

• Cheese adds creamy, gooey texture

• Optional spices like smoked paprika or chili powder enhance depth

• Fresh garnishes add color and brightness

Common Mistakes to Avoid

• Overfilling tortillas → cracking or tearing

• Sauce too thin → soggy enchiladas

• Baking too long → dry chicken and chewy tortillas

• Not warming tortillas → difficult to roll

• Skipping seasoning in chicken filling → bland final dish

Bold Tip: Use warm tortillas and properly thickened sauce for perfect enchiladas.

Storage & Make-Ahead Tips

• Refrigerate baked enchiladas up to 3 days

• Freeze before or after baking for up to 2 months

• Reheat covered in oven to prevent drying

• Assemble ahead of time and refrigerate 1–2 hours before baking if needed

Variations & Substitutions

Spicy White Sauce Enchiladas
Add chopped green chilies or jalapeños to the sour cream sauce. For extra heat, include a pinch of cayenne or chipotle powder.

Cheesy Chicken Enchiladas
Use extra cheese inside and on top. A cheese blend such as mozzarella, Monterey Jack, or Oaxaca adds a rich, gooey texture.

Vegetable White Sauce Enchiladas
Substitute or add roasted vegetables like bell peppers, zucchini, or spinach. Perfect as a vegetarian alternative.

Low-Carb / Keto-Friendly Version
Swap tortillas for low-carb wraps or large leafy greens like collard wraps. Skip starchy sides and bake as usual.

Make-Ahead Freezer-Friendly Enchiladas
Assemble enchiladas in a baking dish, freeze before baking, then thaw and bake when ready.

Serving Suggestions & Pairings

• Serve with Mexican rice, refried beans, or black beans

• Add a simple side salad for freshness

• Garnish with fresh cilantro, sliced avocado, or lime wedges

• Serve with tortilla chips and salsa for a complete meal

• Pair with a light margarita or sparkling water for entertaining

Nutritional Breakdown (Approximate per serving)

• Calories: 400–450 (depending on cheese and tortilla type)

• Protein: 30–35 g

• Carbohydrates: 25–30 g

• Fat: 18–20 g

• Fiber: 3–4 g

Note: Chicken provides lean protein, while the sour cream white sauce adds richness and creamy flavor.

Expert Tips for the Best Enchiladas

• Shred chicken finely for smooth rolling

• Warm tortillas slightly to prevent cracking

• Sauce should coat enchiladas evenly without being too thin

• Cover the baking dish for the first 15 minutes to prevent cheese from overbrowning

• Use freshly shredded cheese for better melt and flavor

Bold Tip: Let baked enchiladas rest 5 minutes before serving to allow sauce to set and flavors to meld.

Common Mistakes Recap

• Overfilling tortillas → tearing

• Sauce too thin → soggy enchiladas

• Baking too long → dry chicken

• Not seasoning chicken filling → bland dish

• Skipping preheating oven → uneven baking

FAQs (People Also Ask)

Can I make these enchiladas ahead of time?
Yes. Assemble and refrigerate for 1–2 hours before baking.

Can I use rotisserie chicken?
Absolutely — it saves time and adds flavor.

Can I freeze these enchiladas?
Yes. Assemble and freeze before baking for up to 2 months.

What’s the best tortilla to use?
Flour tortillas provide soft, pliable texture; corn tortillas give traditional flavor.

Can I make the white sauce dairy-free?
Yes. Use coconut cream or plant-based sour cream alternatives.

Can I add vegetables to the filling?
Yes. Roasted peppers, zucchini, spinach, or mushrooms work well and add flavor and nutrition.