Delicious Chicken Enchiladas with Sour Cream White Sauce

If there’s one dish that consistently brings smiles and satisfied sighs to my dinner table, it’s these Delicious Chicken Enchiladas with Sour Cream White Sauce. Forget the standard red sauce for a moment and dive into a world of creamy, tangy, and utterly comforting goodness. This recipe transforms simple ingredients into a restaurant-quality meal that feels both indulgent and heartwarming. The tender, seasoned chicken, lovingly wrapped in soft tortillas and generously smothered in a velvety sour cream white sauce, then baked to golden, bubbly perfection, is a culinary experience you won’t soon forget. It’s the kind of meal that’s perfect for a cozy family dinner, a festive gathering with friends, or even when you just want to treat yourself to something special. I’ve tweaked and perfected this recipe over the years, and I’m thrilled to share my version with you. Prepare for a cascade of compliments, because these enchiladas are truly a game-changer. The balance of flavors – the savory chicken, the rich and slightly tangy sauce, the melted cheese – it all comes together in a symphony of deliciousness. This isn’t just food; it’s comfort, it’s joy, and it’s a recipe that will undoubtedly become a cherished favorite in your home, just as it has in mine. Get ready to discover your new go-to enchilada recipe!

Ingredients

• For the Chicken Filling:
  • 2 cups cooked chicken, shredded (rotisserie chicken works wonderfully, or poach/bake 2-3 boneless, skinless chicken breasts)
  • 1/2 cup diced yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil or vegetable oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder (optional, for a hint of warmth)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup chicken broth or water (if chicken seems dry)
• For the Sour Cream White Sauce:
  • 1/4 cup (4 tablespoons) unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth (low sodium preferred)
  • 1 cup sour cream (full-fat recommended for best flavor and texture)
  • 1 (4-ounce) can diced green chilies, undrained (mild or hot, to your preference)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • Pinch of white pepper (optional, for a cleaner look than black pepper in the sauce)
• For Assembling the Enchiladas:
  • 8-10 medium-sized flour or corn tortillas (flour tortillas are generally easier to roll without cracking for this recipe)
  • 2 cups shredded Monterey Jack cheese (or a blend of Monterey Jack and Cheddar, or Colby Jack)
  • Fresh cilantro, chopped (for garnish, optional)
  • Sliced green onions (for garnish, optional)

Instructions

1. Prepare the Chicken Filling:
   1. If you haven’t already, cook and shred your chicken. A simple way is to poach boneless, skinless chicken breasts in simmering water or broth until cooked through, then shred with two forks. Rotisserie chicken is a fantastic time-saver here.
   2. In a medium skillet, heat the olive oil over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 4-5 minutes. Be careful not to brown it too much.
   3. Add the minced garlic to the skillet and cook for another minute until fragrant. Stir constantly to prevent burning.
   4. Add the shredded chicken to the skillet. Stir in the ground cumin, chili powder (if using), salt, and pepper. Cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld with the chicken.
   5. If the chicken mixture appears dry, add the 1/4 cup of chicken broth or water. This helps to keep the filling moist and flavorful. Stir to combine and then remove from heat. Set aside. This step ensures your enchiladas won’t be dry on the inside.
2. Make the Sour Cream White Sauce:
   1. In a medium saucepan, melt the butter over medium heat. Be careful not to let it brown.
   2. Once the butter is melted, whisk in the all-purpose flour. Cook for 1-2 minutes, whisking constantly, to create a smooth roux. This cooking step is crucial to remove the raw flour taste. The mixture will be thick.
   3. Gradually whisk in the chicken broth, a little at a time, ensuring each addition is fully incorporated before adding more. This gradual addition helps prevent lumps and creates a smooth sauce. Continue whisking until the sauce is smooth and begins to thicken, about 3-5 minutes.
   4. Reduce the heat to low. Stir in the sour cream, diced green chilies (undrained, as the liquid adds flavor), ground cumin, and salt. Whisk until the sour cream is fully incorporated and the sauce is smooth and heated through. Important: Do not let the sauce come to a boil after adding the sour cream, as it can cause the sour cream to curdle or separate. Gentle heat is key here.
   5. Taste the sauce and adjust seasonings if necessary. You might want more salt or a pinch more cumin. If using, add a pinch of white pepper. Keep the sauce warm over very low heat while you assemble the enchiladas. If it thickens too much, you can whisk in a tablespoon or two of additional chicken broth or warm water.
3. Assemble the Enchiladas:
   1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of butter.
   2. Warm the tortillas slightly. This makes them more pliable and easier to roll without cracking. You can do this by wrapping them in a damp paper towel and microwaving for 20-30 seconds, or by quickly warming them one by one in a dry skillet over medium heat for about 15-20 seconds per side.
   3. Spread a thin layer (about 1/2 cup) of the sour cream white sauce on the bottom of the prepared baking dish. This prevents the enchiladas from sticking and adds extra moisture.
   4. Take one warmed tortilla. Spoon about 1/4 to 1/3 cup of the chicken filling down the center of the tortilla. Sprinkle a tablespoon or two of the shredded Monterey Jack cheese over the chicken filling.
   5. Roll the tortilla up tightly around the filling and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas, chicken filling, and cheese, arranging them snugly side-by-side in the dish.
   6. Once all enchiladas are assembled in the dish, pour the remaining sour cream white sauce evenly over the top, ensuring all tortillas are well-covered. This is what makes them so incredibly creamy and delicious!
   7. Sprinkle the remaining shredded cheese generously over the sauced enchiladas. You can never have too much cheese, right?
4. Bake the Enchiladas:
   1. Place the baking dish in the preheated oven. Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese is melted, golden, and slightly browned in spots.
   2. If you prefer a more browned top, you can switch the oven to the broil setting for the last 1-2 minutes, but watch very carefully to prevent burning. Cheese can go from golden to burnt very quickly under the broiler.
5. Rest and Serve:
   1. Once baked, remove the enchiladas from the oven and let them rest for 5-10 minutes before serving. This allows the sauce to set slightly and the enchiladas to cool down just enough so they don’t fall apart when served and the molten cheese doesn’t burn your mouth.
   2. Garnish with freshly chopped cilantro and/or sliced green onions, if desired, for a pop of color and fresh flavor. Serve immediately and enjoy your delicious homemade chicken enchiladas with sour cream white sauce!

Nutrition Facts

This recipe for Delicious Chicken Enchiladas with Sour Cream White Sauce offers a satisfying and flavorful meal. While indulgent, it provides a good source of protein from the chicken and calcium from the cheese and sour cream. Portion control is key to enjoying this dish as part of a balanced diet. The nutritional values provided are estimates and can vary based on specific ingredients used, tortilla type, and portion sizes.

• Servings: 4-5 (makes 8-10 enchiladas, serving 2 per person)
• Calories per serving (approx. 2 enchiladas): 550-650 kcal
• Protein: 30-35g
• Fat: 35-40g (Saturated Fat: 18-22g)
• Carbohydrates: 30-35g
• Fiber: 2-3g
• Sodium: 800-1000mg (can be reduced by using low-sodium broth and less salt)

Preparation Time

Whipping up these creamy chicken enchiladas is a manageable process, especially if you use pre-cooked chicken. The steps are straightforward, making it a great recipe for a weekend dinner or even a weeknight if you plan ahead. The active preparation time is relatively short, with the oven doing most of the work at the end.

• Prep time: 30-40 minutes (includes making the filling and sauce, and assembling)
• Cook time: 20-25 minutes (baking time)
• Total time: Approximately 50-65 minutes (plus 5-10 minutes resting time)

How to Serve

These Delicious Chicken Enchiladas with Sour Cream White Sauce are a star on their own, but a few thoughtful accompaniments can elevate the meal to a true fiesta. Here are some serving suggestions to complement their creamy, savory flavor:

• Garnishes: A sprinkle of fresh chopped cilantro is almost essential for a touch of freshness and color. Sliced green onions add a mild, sharp bite. For a bit of coolness and extra creaminess, a dollop of extra sour cream or plain Greek yogurt on the side works well. Diced fresh tomatoes or a pico de gallo can add a bright, acidic counterpoint. Sliced avocado or a simple guacamole provides healthy fats and a buttery texture.
• Side Dishes:
  • Mexican Rice (Arroz Mexicano): Fluffy, seasoned rice is a classic pairing that helps soak up any extra delicious sauce.
  • Refried Beans or Black Beans: Creamy refried beans or seasoned black beans offer a hearty, protein-rich side. Garnish them with a sprinkle of cotija cheese if you have some.
  • Simple Green Salad: A light salad with a zesty lime vinaigrette can provide a refreshing contrast to the richness of the enchiladas. Include ingredients like romaine lettuce, cherry tomatoes, cucumber, and perhaps some corn.
  • Cornbread or Warm Tortillas: While you have tortillas in the enchiladas, some warm tortillas on the side for scooping are never a bad idea. A slightly sweet cornbread also pairs nicely.
  • Grilled Corn (Elote): If in season, grilled corn on the cob, perhaps with a sprinkle of chili powder and lime, adds a smoky, sweet element.
• Drinks: A classic limeade, agua fresca (like hibiscus or tamarind), or a light Mexican lager (for those who consume alcohol) would complement the meal beautifully. For a non-alcoholic festive option, try sparkling water with a squeeze of lime and a few muddled berries.
• Presentation: Serve the enchiladas directly from the baking dish for a rustic, family-style feel, or plate them individually with a careful scoop using a good spatula. Ensure each serving gets plenty of that luscious white sauce.

Additional Tips

To make your experience with these Chicken Enchiladas with Sour Cream White Sauce even better, consider these helpful tips:

• Tortilla Tactics for Success: Warming your tortillas is crucial to prevent them from cracking when you roll them. Flour tortillas are generally more forgiving than corn for this white sauce version. If you prefer corn tortillas, ensure they are very fresh and warm them thoroughly, perhaps by lightly frying them in a tiny bit of oil for a few seconds per side, then blotting on paper towels. This makes them more pliable.
• Cheese Choices & Customization: Monterey Jack is classic for its excellent melting quality and mild flavor, which complements the creamy sauce. However, feel free to experiment! A sharp cheddar can add a bolder cheese flavor, or a blend like Colby Jack works well. For a touch of authentic Mexican flavor, if you can find it, Oaxaca cheese or Asadero cheese would be fantastic. You can also add a different cheese inside the enchilada versus on top.
• Make-Ahead Magic: You can assemble the enchiladas completely (without baking), cover the dish tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, you might need to add 10-15 minutes to the baking time if baking straight from the fridge. Alternatively, prepare the chicken filling and the sauce separately a day ahead, store them in airtight containers in the refrigerator, and then assemble and bake on the day of serving. This significantly cuts down on day-of prep time.
• Spice Level Adjustment: The canned green chilies typically add a mild warmth. If you like things spicier, use hot green chilies, add a pinch of cayenne pepper to the sauce or chicken filling, or include some finely diced jalapeño (seeds removed for less heat, included for more) in the chicken mixture. Conversely, if you are very sensitive to spice, ensure you are using mild green chilies and omit any additional chili powder.
• Smart Use of Leftover Chicken: This recipe is an excellent way to use up leftover cooked chicken, whether it’s from a roast, grilled chicken, or even plain poached chicken. If your leftover chicken is already seasoned, you might want to adjust the seasonings in the filling accordingly. Using rotisserie chicken is a popular shortcut that adds great flavor and saves considerable time. Ensure the chicken is shredded or finely diced for the best texture in the enchiladas.

Budgeting the Recipe

Creating these delicious Chicken Enchiladas with Sour Cream White Sauce doesn’t have to break the bank. With a few smart shopping and preparation strategies, you can enjoy this comforting meal while staying within your budget. Chicken, often the most expensive component, can be bought in larger family packs when on sale and frozen for later use. Boneless, skinless chicken thighs are often more economical than breasts and offer great flavor. Consider cooking a whole chicken at the beginning of the week; use some meat for this recipe and the rest for other meals, and you can even make your own chicken broth from the carcass, which is virtually free and far more flavorful than store-bought.

When it comes to dairy like sour cream and cheese, look for store brands, which are often just as good as name brands but significantly cheaper. Buying cheese in a block and shredding it yourself is usually more cost-effective than buying pre-shredded cheese, and it melts better too, as pre-shredded varieties often contain anti-caking agents. For the green chilies and tortillas, check for sales or consider buying them from larger discount stores or ethnic markets where prices might be lower. Making your own tortillas is also an option if you’re feeling ambitious and want to save even more, though it does add to the prep time.

Finally, think about your side dishes. Simple accompaniments like homemade Mexican rice (rice is very inexpensive) or a basic salad with seasonal vegetables can round out the meal without adding much to the cost. By being mindful of sales, utilizing store brands for certain items, and making some components from scratch if time allows, you can make these creamy chicken enchiladas a regular and affordable indulgence.

Frequently Asked Questions

Q: Can I use flour tortillas instead of corn tortillas, or vice versa?

A: Absolutely! This recipe works well with either. Flour tortillas tend to be softer and easier to roll without cracking, especially with a creamy sauce like this. They absorb the sauce beautifully. Corn tortillas offer a more traditional, slightly nuttier flavor. If using corn tortillas, it’s highly recommended to warm them thoroughly, perhaps by quickly frying them in a little oil for a few seconds per side or dipping them in warm sauce before filling, to make them pliable and prevent cracking. Choose whichever you prefer or have on hand!

Q: Can I make these chicken enchiladas vegetarian?

A: Yes, you can easily adapt this recipe to be vegetarian. For the filling, substitute the chicken with about 2-3 cups of cooked black beans, pinto beans, or a mixture of sautéed vegetables like bell peppers, zucchini, corn, and spinach. You could also use crumbled firm tofu or a plant-based chicken substitute. Ensure your chicken broth is replaced with vegetable broth for the sauce. The creamy sour cream white sauce will still be delicious with a veggie filling.

Q: How do I store and reheat leftover enchiladas?

A: Leftover enchiladas should be stored in an airtight container in the refrigerator. They will keep well for 3-4 days. To reheat, you can microwave individual portions, but for best results (to maintain texture and prevent sogginess), reheat them in an oven. Place the enchiladas in an oven-safe dish, cover loosely with foil, and bake at 350°F (175°C) for about 15-20 minutes, or until heated through. You can remove the foil for the last few minutes if you want the cheese to crisp up a bit.

Q: Can I freeze these enchiladas?

A: Yes, these enchiladas freeze reasonably well, though dairy-based sauces like this sour cream sauce can sometimes have a slight change in texture upon thawing (they might separate a little but usually come back together when reheated). For best results, assemble the enchiladas in a freezer-safe baking dish, but do not bake them. Cover tightly with a layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 2-3 months. To bake, you can thaw them overnight in the refrigerator and then bake as directed (you might need to add 10-15 minutes to the baking time), or bake from frozen, adding about 20-30 minutes to the baking time, ensuring they are heated through. Covering with foil for the initial part of baking from frozen helps prevent the top from burning before the inside is hot.

Q: What if my sour cream white sauce is too thick or too thin?

A: Sauce consistency can be easily adjusted. If your sauce is too thick, whisk in a little more warm chicken broth, milk, or even warm water, a tablespoon at a time, over low heat until it reaches your desired consistency. Be gentle and don’t let it boil. If your sauce is too thin, you can simmer it very gently over low heat for a few extra minutes, whisking occasionally, to allow some of the liquid to evaporate and thicken it. Alternatively, you can make a small slurry by whisking a teaspoon of cornstarch with a tablespoon of cold water, then slowly whisking this slurry into the simmering sauce until it thickens. Avoid adding raw flour directly to the hot sauce as it will create lumps.