Name: Chicken Enchiladas with Sour Cream White Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 2 cups shredded cooked chicken (rotisserie or poached); 6 corn or flour tortillas; 1 tbsp olive oil or cooking spray; 2 tbsp butter; 1 small onion, finely chopped; 2 garlic cloves, minced; 2 tbsp all-purpose flour; 1 cup chicken broth; 1 cup sour cream; 1 tsp ground cumin; 1 tsp chili powder or paprika; Salt and freshly ground black pepper to taste; 1 cup grated Monterey Jack or cheddar cheese (plus extra for topping); Fresh cilantro, chopped (optional garnish)

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I love these Chicken Enchiladas with Sour Cream White Sauce for their creamy, tangy sauce enveloping shredded chicken and soft tortillas—a comforting twist on classic enchiladas that feels fresh and indulgent.

Why You’ll Love This Recipe

I adore how the velvety sour cream sauce balances savory chicken and melty cheese, creating a luscious, satisfying dish. It’s simpler than traditional red or green enchiladas but offers just as much flavor—and the creamy sauce keeps everything moist and irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cooked chicken (rotisserie or poached)
Corn or flour tortillas
Olive oil or cooking spray (for warming tortillas)
Sour cream
Chicken broth
All-purpose flour
Butter
Garlic, minced
Onion, finely chopped
Ground cumin
Chili powder or paprika
Grated Monterey Jack or cheddar cheese (plus extra for topping)
Fresh cilantro, chopped (optional garnish)
Salt and freshly ground black pepper

Directions

I warm tortillas briefly in a hot skillet with a little oil or spray—this helps them roll easily without cracking.
In a saucepan over medium heat, I melt butter and sauté onion and garlic until fragrant and soft.
I whisk in flour and cook for a minute to form a roux, then slowly whisk in chicken broth until smooth and thickened.
I stir in sour cream, cumin, chili powder, salt, and pepper—cooking until the sauce is creamy and well combined.
I remove the sauce from heat and stir in half of the shredded chicken and some cheese, just enough to combine.
I spoon a portion of this creamy mixture into the center of each tortilla, roll them up, and place them seam side down in a baking dish.
I pour the remaining sauce evenly over the rolled enchiladas and top with extra shredded cheese.
I bake in a preheated oven at around 350 °F (175 °C) for 20–25 minutes, until cheese is melted and sauce is bubbling.
I broil for 1–2 minutes if I want more color on top—watching closely so it doesn’t burn.
Before serving, I sprinkle chopped cilantro (if I’m using it) and let them rest a few minutes so everything sets nicely.

Servings and timing

I usually make 6 enchiladas, serving 4 people (1–2 enchiladas per person). Prep takes around 15 minutes (mostly shredding and rolling), and baking takes 20–25 minutes—so it’s ready in roughly 40 minutes total.

Variations

I sometimes use rotisserie chicken mixed with black beans or corn for added texture.
I swap flour tortillas for corn to make them gluten-free.
I add chopped green chiles or jalapeños in the sauce for extra heat.
I stir in chopped spinach or sautéed mushrooms into the filling for added veggies.
I replace sour cream with Greek yogurt for a tangier, lighter option.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 350 °F oven for 10–15 minutes until heated through and the cheese is melty again. I avoid microwaving to prevent the tortillas from becoming too soft or soggy.

FAQs

Can I use leftover chicken?

Absolutely—I often use shredded rotisserie or leftover chicken, saving time and adding flavor.

Is this dish gluten-free?

Yes—just use corn tortillas and ensure your broth and seasonings are gluten-free certified.

Can I assemble ahead of time?

Definitely—I assemble the enchiladas, cover the dish, and refrigerate up to 24 hours before baking. Add a few extra minutes to bake time when going in cold.

Can I freeze the enchiladas?

Yes—I freeze the fully assembled but unbaked dish (tightly wrapped). When ready, I bake from frozen at 350 °F for about 30–35 minutes, covered until warmed through and cheese is melted.

How can I add more veggies?

I stir in sautéed onions, bell peppers, zucchini, or spinach into the chicken mixture before rolling for extra nutrition and color.

Conclusion

I can’t get enough of these Chicken Enchiladas with Sour Cream White Sauce—it’s creamy, comforting, and soulful. Simple yet packed with flavor, it’s become a go-to at my table whenever I want a satisfying, flavorful meal with minimal fuss. I hope it becomes a favorite in your kitchen too!