Chicken Enchiladas with Sour Cream White Sauce – Easy Creamy Mexican Dinner
These Chicken Enchiladas with Sour Cream White Sauce are a creamy, cheesy Mexican casserole with tender shredded chicken and soft tortillas. An easy, flavorful dinner recipe perfect for family meals or weeknights.
Equipment
- Baking dish
- Skillet (for sauce)
- Mixing bowls
- Whisk for sauce
- Measuring Cups and Spoons
- Forks (for shredding chicken)
Ingredients
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 & 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
Instructions
- Prepare the Chicken Filling:Shred cooked chicken and mix with a portion of shredded cheese, seasonings, and optional sautéed onions.
- 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.
- 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.
- Top with Sauce and Cheese:Pour remaining sauce over enchiladas and sprinkle remaining cheese evenly on top.
- Bake:Preheat oven to 375°F / 190°C. Bake 20–25 minutes until sauce is bubbly and cheese is golden.
- Garnish and Serve:Add fresh cilantro, diced tomatoes, avocado, or lime wedges. Let rest 5 minutes before serving.
- Bold Tip: Do not overfill tortillas to prevent tearing, and let baked enchiladas rest to allow sauce to set.
Notes
- Shred chicken finely for easy rolling and even filling distribution.
- Warm tortillas slightly to prevent cracking during assembly.
- Sauce should be thick enough to coat without making enchiladas soggy.
- Use freshly shredded cheese for better melt and flavor.
- Optional add-ins: roasted vegetables for vegetarian variation or extra cheese for a gooey texture.
- Freezer-friendly: assemble and freeze before baking for up to 2 months. Thaw and bake as directed.
- Adjust spice by adding jalapeños, green chilies, or cayenne powder.