If you’re craving a dish that feels like a warm hug on a plate, the Chicken Enchiladas with Sour Cream White Sauce Recipe is exactly what you need. This recipe combines tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy, tangy white sauce made from sour cream and chicken broth that’s seasoned just right. Every bite bursts with comforting flavors and melty cheese that’ll have you reaching for seconds, maybe even thirds. It’s a classic with a silky twist that’s perfect for family dinners or sharing with friends when you want to impress without stress.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a crucial role in creating flavor, texture, and a visual feast. From the creamy sour cream to the mild green chiles, every item brings something special to the table.
- 3-4 boneless, skinless chicken breasts: The star protein that brings hearty, juicy flavor and protein to the dish.
- 8 flour tortillas: Soft, pliable wraps that cradle the filling and soak up the luscious sauce beautifully.
- 2 cups shredded cheese (Monterey Jack and cheddar blend): A perfect combination for melty, gooey richness with a hint of tang and sharpness.
- 1 cup sour cream (full-fat): Adds creaminess and a subtle tang, essential for that unique white sauce flavor.
- 1 cup low-sodium chicken broth: Provides moisture and depth, making the sauce smooth and savory.
- 1 can (4 oz) diced green chiles (optional): Adds a mild heat and brightness that lifts the dish without overwhelming it.
- 2 tbsp unsalted butter: Gives the sauce a rich base and silky texture.
- 2 tbsp all-purpose flour: The thickening agent that helps the sauce cling beautifully to the enchiladas.
- Salt and pepper to taste: Fundamental seasonings to bring out all the flavors.
- 1 tsp garlic powder: Offers a warm, aromatic touch that blends seamlessly into the sauce.
How to Make Chicken Enchiladas with Sour Cream White Sauce Recipe
Step 1: Prepare the Chicken
Start by heating 2 teaspoons of olive oil in a skillet over medium heat. Season your chicken breasts with a bit of salt and pepper, then cook each side for about 6-7 minutes until golden and fully cooked through (165°F internal temperature). Once cooked, shred the chicken with two forks to ensure every bit is tender and ready for rolling.
Step 2: Make the Creamy White Sauce
In a saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once bubbly, whisk in the flour, stirring constantly to create a smooth roux. Slowly add in the chicken broth and the sour cream, whisking to avoid lumps. Season with garlic powder, salt, and pepper, then let the sauce simmer gently for about 5 minutes until it thickens slightly. This sauce is what sets these enchiladas apart—rich, tangy, and velvety.
Step 3: Assemble the Enchiladas
Lightly coat a 9×13 inch baking dish with cooking spray. Spread a thin layer of the white sauce on the bottom to keep the enchiladas moist and flavorful. Fill each flour tortilla with a generous scoop of shredded chicken and a sprinkle of the cheese blend, then roll up tightly and place seam-side down in the dish. Drizzle the remaining sauce evenly over the assembled enchiladas, then top with more shredded cheese for that irresistible golden crust.
Step 4: Bake to Perfection
Cover the dish with aluminum foil and bake in a preheated 350°F oven for 20 minutes. Remove the foil and continue baking for another 10 minutes until you see the cheese bubbling and turning lightly golden. The baking melds all those incredible flavors, creating a dish that’s creamy, cheesy, and utterly comforting.
How to Serve Chicken Enchiladas with Sour Cream White Sauce Recipe
Garnishes
Fresh garnishes make all the difference. Sprinkle chopped cilantro or green onions on top for a burst of color and freshness. A few dollops of extra sour cream or a squeeze of fresh lime juice can add delightful creaminess and zing, balancing out the richness of the enchiladas.
Side Dishes
This recipe pairs beautifully with light, crisp sides. Consider serving it alongside a simple green salad dressed in citrus vinaigrette or some black beans for a traditional touch. For a little extra comfort, Mexican rice is always a crowd-pleaser and complements the flavors perfectly.
Creative Ways to Present
For a festive twist, serve the enchiladas in individual ramekins or bake in muffin tins for bite-sized servings that wow at parties. You can also pile them high with fresh avocado slices or pickled jalapeños to add pops of texture and flavor. Presentation is a chance to play and personalize this beloved recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your enchiladas in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen overnight, so leftovers can taste even better the next day!
Freezing
This recipe freezes wonderfully. Assemble the enchiladas but don’t bake them, cover tightly with foil and plastic wrap, then freeze for up to 2 months. When ready to eat, bake covered until heated through, removing the foil toward the end to brown the cheese.
Reheating
Reheat your enchiladas gently in the oven at 350°F for 15-20 minutes or until warm and bubbly. If you’re short on time, microwaving covered with a damp paper towel works well, but the oven method keeps that crispy, cheesy top intact.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas add a nice texture and a slightly different flavor. Just be sure to soften them before filling to prevent cracking when rolling.
Is it possible to make this recipe vegetarian?
Yes! Simply swap the chicken for sautéed vegetables like mushrooms, zucchini, and bell peppers or use beans for protein. The sour cream white sauce will keep it creamy and delicious.
Can I prepare the sauce in advance?
Definitely. The sour cream white sauce can be made a day ahead and refrigerated. Reheat gently with a splash of chicken broth before using to keep it smooth.
What cheese works best for this recipe?
A blend of Monterey Jack and cheddar is perfect because Monterey Jack melts beautifully while cheddar adds flavor depth and a bit of sharpness.
How spicy is this dish?
It’s mild and creamy, especially if you omit the green chiles. Adding the chiles offers a subtle, gentle heat without overpowering the dish, making it family-friendly.
Final Thoughts
This Chicken Enchiladas with Sour Cream White Sauce Recipe is one of those unforgettable dishes that feels homey yet special every time you make it. Creamy, cheesy, and packed with tender chicken, it’s a guaranteed crowd-pleaser that’s surprisingly easy to pull together. Trust me, once you try this recipe, it’ll quickly become a staple in your mealtime rotation. So go ahead, treat yourself and your loved ones to this cozy comfort food—you won’t regret it!
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Chicken Enchiladas with Sour Cream White Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Description
Delicious and creamy Chicken Enchiladas with a tangy sour cream white sauce, featuring tender shredded chicken wrapped in warm flour tortillas, topped with a blend of Monterey Jack and cheddar cheese, then baked to perfection. This comforting Tex-Mex dish offers a rich and flavorful twist on traditional enchiladas, perfect for a family dinner.
Ingredients
Chicken
- 3–4 boneless, skinless chicken breasts
Enchiladas
- 8 flour tortillas
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
Sour Cream White Sauce
- 1 cup sour cream (full-fat)
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles (optional)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1 tsp garlic powder
Additional
- 2 tsp olive oil (for cooking chicken)
- Cooking spray (for baking dish)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Lightly coat a 9×13 inch baking dish with cooking spray to prevent sticking and set it aside.
- Cook chicken: Heat 2 teaspoons of olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper if desired. Cook the chicken breasts until golden brown on both sides, about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and shred the chicken using two forks.
- Make the sour cream white sauce: In a saucepan over medium heat, melt 2 tablespoons of unsalted butter until bubbly. Stir in 2 tablespoons of all-purpose flour and cook until smooth, about 1-2 minutes. Gradually whisk in 1 cup of low-sodium chicken broth and 1 cup of full-fat sour cream. Add salt, pepper, and 1 teaspoon of garlic powder to taste. Optionally stir in diced green chiles for a mild kick. Simmer the sauce gently until it thickens slightly, about 5 minutes.
- Assemble enchiladas: Spread a thin layer of the sour cream sauce on the bottom of the prepared baking dish. Place a flour tortilla on a flat surface, add a generous amount of shredded chicken and cheese onto the center, then roll it tightly. Place each rolled tortilla seam-side down in the baking dish. Once all enchiladas are arranged, pour the remaining sauce evenly over them and sprinkle more cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese on top is bubbly and slightly golden. Remove from oven and let stand briefly before serving.
Notes
- You can substitute corn tortillas for a gluten-free option but warm them before rolling to prevent cracking.
- Adding diced green chiles to the sauce provides a subtle heat, but it’s optional based on your preference.
- For extra flavor, season the chicken breasts with additional spices such as cumin or chili powder before cooking.
- This dish can be prepared ahead of time and refrigerated before baking; just add an additional 5-10 minutes to the baking time if baking from cold.
- Leftovers keep well in the fridge for 2-3 days and can be reheated in the oven or microwave.
