Chicken Enchiladas with Sour Cream White Sauce Recipe – Creamy Baked Enchiladas with Cheese & Green Chiles
These Chicken Enchiladas with Sour Cream White Sauce are the ultimate comfort food—rich, creamy, and irresistibly cheesy. Tender shredded chicken is wrapped in soft tortillas, then baked in a luscious sour cream and green chile sauce topped with gooey melted cheese. Perfect for weeknight dinners, potlucks, or family gatherings, this recipe is hearty yet simple to make. Serve with rice, beans, or a fresh salad for a complete meal that everyone will love.
Equipment
- Large skillet or saucepan
- Mixing bowls
- Whisk
- Baking dish (9x13 inch)
- Wooden spoon or spatula
Ingredients
- 3 cups cooked, shredded chicken (rotisserie works well)
- 12 flour tortillas (soft, medium size)
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream (full-fat recommended)
- 1 can (4 oz) diced green chilies
- 2 cups shredded Monterey Jack or mozzarella cheese
- Salt & pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Prepare Chicken: Season shredded chicken with salt, pepper, and a pinch of cumin or chili powder.
- Make Sauce: Melt butter in a saucepan. Whisk in flour to form a roux. Slowly add chicken broth, whisking until smooth. Stir in sour cream and green chilies. Simmer until thick and creamy.
- Assemble Enchiladas: Fill each tortilla with chicken and a sprinkle of cheese. Roll tightly and place seam-side down in a greased baking dish.
- Add Sauce & Cheese: Pour sour cream sauce evenly over enchiladas. Top with remaining cheese.
- Bake: Bake at 350°F (175°C) for 25–30 minutes, until bubbly and golden.
- Rest & Serve: Let rest for 5 minutes before serving. Garnish with cilantro or parsley.
Notes
- Tortillas: Flour tortillas are softer and hold sauce well; corn tortillas can be used for authenticity.
- Cheese Options: Monterey Jack melts smoothly; cheddar adds sharpness. A blend works beautifully.
- Make-Ahead: Assemble enchiladas ahead, refrigerate, and bake when ready.
- Freezer-Friendly: Freeze unbaked enchiladas for up to 2 months. Thaw overnight before baking.
- Tip: Always taste the sauce before baking—adjust seasoning with salt, pepper, or lime juice.