Chicken Enchiladas with Sour Cream White Sauce Recipe – Creamy Baked Enchiladas with Cheese & Green Chiles

Introduction to Chicken Enchiladas with Sour Cream White

Chicken Enchiladas with Sour Cream White Sauce are a Tex-Mex comfort food classic that bring together creamy indulgence and hearty satisfaction. Unlike traditional enchiladas with red or green sauce, this version features a velvety sour cream base that’s tangy, rich, and perfectly balanced by tender shredded chicken wrapped in soft tortillas.

The appeal lies in its cozy, crowd-pleasing nature. Each bite delivers a comforting blend of juicy chicken, gooey melted cheese, and a luscious sauce that clings to every layer. It’s the kind of dish that feels indulgent yet approachable, making it perfect for family dinners, potlucks, or cozy nights in.

Whether served with rice, beans, or a crisp salad, these enchiladas are versatile enough to anchor any meal. With their creamy texture and mild flavor, they’re a guaranteed hit for both adults and kids alike.

What Makes White Sauce Enchiladas Different?

Traditional enchiladas are often smothered in bold red or tangy green sauces, but white sauce enchiladas take a gentler, creamier approach. The star ingredient is sour cream, which adds tang and richness while creating a velvety sauce that coats the tortillas beautifully.

Cheese plays a key role too—Monterey Jack or mozzarella melts into gooey perfection, complementing the sauce and chicken filling. The result is a dish that’s indulgent without being overpowering.

This version is also more kid-friendly. The mild sauce balances heat with creaminess, making it approachable for those who prefer less spice. Green chilies can be added for a subtle kick, but the overall flavor remains smooth and comforting.

Tip: White sauce enchiladas are perfect for introducing Tex-Mex flavors to picky eaters. Their creamy, cheesy profile makes them universally appealing while still offering plenty of room for customization.

Flavor Profile Breakdown

The flavor of chicken enchiladas with sour cream white sauce is all about balance and indulgence. The chicken is juicy, shredded, and seasoned with spices that enhance its natural savoriness. It provides the hearty backbone of the dish.

The sour cream sauce is the highlight—creamy, tangy, and enriched with a roux for thickness. Green chilies add mild heat and depth, ensuring the sauce isn’t one-dimensional. Together, the chicken and sauce create a comforting, flavorful filling.

Soft flour tortillas act as the vessel, wrapping everything together while absorbing the sauce. They stay tender after baking, making each bite cohesive and satisfying.

Cheese crowns the dish, melting into a golden, bubbly topping that adds indulgence and texture. Monterey Jack or mozzarella delivers gooey richness, while a sprinkle of cilantro or parsley provides freshness and color.

The result is a dish that’s creamy, tangy, savory, and slightly spicy—a Tex-Mex comfort food masterpiece.

Step-by-Step Cooking Guide

1. Prepare Chicken: Cook and shred 2–3 cups of chicken (rotisserie chicken works well). Season with salt, pepper, and a pinch of cumin or chili powder.
2. Make the Sauce: In a saucepan, melt 3 tbsp butter. Whisk in 3 tbsp flour to form a roux. Slowly add 2 cups chicken broth, whisking until smooth. Stir in 1 cup sour cream and 1 can diced green chilies. Simmer until thick and creamy.
3. Assemble Tortillas: Lay out flour tortillas. Fill each with shredded chicken and a sprinkle of cheese. Roll tightly and place seam-side down in a greased baking dish.
4. Add Sauce: Pour the sour cream sauce evenly over the enchiladas, ensuring they’re fully coated. Top with remaining cheese.
5. Bake: Bake at 350°F (175°C) for 25–30 minutes, until bubbly and golden.
6. Rest & Serve: Let enchiladas rest for 5 minutes before serving. Garnish with cilantro or parsley.

Pro Tip: Resting allows the sauce to set slightly, making serving easier and flavors more cohesive.

Common Mistakes to Avoid

• Overcooking Tortillas: Baking too long or at too high a temperature can dry out tortillas. Keep an eye on them.
• Using Low-Fat Sour Cream: Reduced-fat versions may curdle when heated. Stick with full-fat for a smooth sauce.
• Skipping the Roux: Without the butter-flour base, the sauce won’t thicken properly and may turn watery.
• Not Seasoning Chicken Separately: Bland chicken can make the dish fall flat. Season before assembling.
• Adding Too Much Sauce Early: Overloading tortillas before baking can make them soggy. Pour sauce evenly over the top instead.

Tip: Always taste the sauce before baking. Adjust with salt, pepper, or a squeeze of lime to balance flavors.