Chicken Enchiladas with Sour Cream White Sauce

The Ultimate Creamy Dream: Why You Need These Sour Cream Chicken Enchiladas

Forget dry, bland enchiladas! Get ready for a dish that will redefine your idea of Mexican comfort food. Imagine tender, shredded chicken, perfectly seasoned and nestled in soft flour tortillas. Now, picture them swimming in a luxurious, creamy, tangy homemade sour cream sauce, blanketed with melted Monterey Jack cheese, and baked to golden, bubbly perfection. This, my friends, is the magic of Sour Cream Chicken Enchiladas. It’s an easy chicken enchilada recipe that’s surprisingly simple to make from scratch, far superior to anything from a can or restaurant, and guaranteed to become a new family favorite for your weeknight dinner recipe rotation and special occasions alike.

Why This Recipe Works (And Will Become Your Go-To!)

Why settle for ordinary when extraordinary is this easy? Our recipe for creamy chicken enchiladas stands out for several reasons, making it the best chicken enchiladas experience you’ll have at home:

• Unbelievably Creamy & Flavorful: The star of the show is our homemade sour cream sauce, made from scratch without any canned soups. This ensures a fresh, rich flavor that truly elevates these white chicken enchiladas (also known as enchiladas blancas de pollo). It’s truly chicken enchiladas without cream of chicken soup!
• Simple, Everyday Ingredients: You likely have most of these pantry staples in your kitchen right now, making this an accessible and delicious meal.
• Perfect for Meal Prep: This dish is fantastic for making ahead, allowing you to save precious time on a busy weeknight.
• Family-Friendly Favorite: The mild, cheesy flavor of these cheesy chicken enchiladas is a guaranteed hit with both kids and adults, making it a stress-free dinner choice.
• Customizable: Easily add your favorite mix-ins or adjust the spice level to your liking, making it truly your own.

The Cast of Ingredients: What You’ll Need

Every great dish starts with quality ingredients. Here’s a detailed look at what you’ll need for these incredible Sour Cream Chicken Enchiladas, along with some expert tips and substitution ideas.

For the Enchilada Filling:

• Cooked Chicken: For ultimate convenience and flavor, a shredded rotisserie chicken enchiladas base is a game-changer. Alternatively, you can poach two large chicken breasts until tender, then shred them. The goal is tender, moist chicken to absorb all that creamy sauce.
• Flour Tortillas: Small (fajita-size, about 6-inch) flour tortillas are ideal for their softness and pliability. They roll easily and hold their shape beautifully in the sauce. While traditional enchiladas often use corn tortillas, flour tortillas are perfect for this Tex-Mex chicken enchiladas style, soaking up the creamy sauce without becoming brittle.
• Monterey Jack Cheese: This cheese is a true star here. Monterey Jack is perfect for its excellent melting properties and mild, creamy flavor that complements the sauce beautifully. For a slight variation, you could use a Colby Jack blend or a mild white cheddar, but for the classic flavor of cheesy chicken enchiladas, Monterey Jack is superior.

For the Signature Sour Cream White Sauce:

• Unsalted Butter & All-Purpose Flour: These two form the base of our roux, the essential thickening agent for a silky-smooth sauce. We’re creating a rich, flavorful sauce for your chicken enchiladas with white sauce, far superior to any canned version.
• Chicken Broth: The liquid foundation for our sauce. Using low-sodium chicken broth allows you to control the overall saltiness of the dish, ensuring it’s perfectly seasoned to your taste.
• Sour Cream: The namesake and essential ingredient! Full-fat sour cream is recommended for the best texture and tangy flavor. It’s critical to use full-fat to reduce the risk of curdling, especially when making a hot sauce. This is how to get that signature flavor for a truly homemade sour cream sauce.

How to Make Sour Cream Chicken Enchiladas: A Step-by-Step Guide

Creating these sensational Sour Cream Chicken Enchiladas is a straightforward process. Follow these steps for perfect results every time!

Step 1: Prepare the Filling

In a medium bowl, combine your shredded cooked chicken with 1.5 cups of the shredded Monterey Jack cheese. You can optionally add a pinch of garlic powder, onion powder, or cumin for an extra layer of flavor to the chicken filling, though the creamy sauce truly carries the dish.

Step 2: Craft the Creamy White Sauce

Melt 3 tablespoons of unsalted butter in a medium saucepan over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. This cooks out the raw flour taste. Slowly whisk in 2 cups of chicken broth until the mixture is smooth and lump-free. Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for 3-5 minutes until it thickens. Once thickened, remove the saucepan from the heat. This is the critical step for your homemade sour cream sauce: in a small bowl, scoop out about 1/4 cup of the hot sauce and whisk it into 1 cup of sour cream. This « tempers » the sour cream, preventing it from curdling when added to the hot sauce. Now, gently stir the tempered sour cream back into the saucepan with the rest of the white sauce until fully combined and smooth. Season with salt and pepper to taste. This is your luscious white enchilada sauce.

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spoon about 1/2 cup of the creamy white sauce onto the bottom of the prepared dish, spreading it evenly. Briefly warm your flour tortillas (a stack in the microwave for 30 seconds works well) to make them pliable and prevent tearing. Lay a tortilla flat, spoon about 1/4 cup of the chicken and cheese mixture down the center, and roll it up snugly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them in a single layer in the dish. This meticulous assembly ensures your baked chicken enchiladas are picture-perfect.

Step 4: Sauce, Cheese, and Bake!

Pour the remaining homemade sour cream sauce evenly over the top of the rolled enchiladas, ensuring every inch is coated. Sprinkle generously with the remaining 1.5 cups of Monterey Jack cheese. Cover the baking dish loosely with foil. Bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes, or until the sauce is bubbly, the enchiladas are heated through, and the cheese is melted, golden, and slightly browned on the edges. The aroma alone will confirm these are the best chicken enchiladas you’ve made!

Pro Tips for Enchilada Perfection

Achieving truly magnificent Sour Cream Chicken Enchiladas goes beyond just following the steps. Here are a few expert secrets to take your dish to the next level:

• Shred Your Own Cheese: While convenient, pre-shredded cheese is often coated in starches that can prevent it from melting smoothly. A block of Monterey Jack, freshly grated, will yield a much creamier, more luxurious monterey jack cheese sauce and a better texture for your cheesy chicken enchiladas.
• Don’t Overfill: It’s tempting to stuff those tortillas to the brim, but overfilling makes them difficult to roll and prone to tearing. A modest 1/4 cup of filling per tortilla is usually perfect.
• Warm Your Tortillas: This is a crucial step! Briefly microwaving or pan-warming tortillas makes them soft and flexible, preventing them from cracking or breaking when you roll them. This is key for beautifully formed creamy chicken enchiladas.
• Let Them Rest: After coming out of the oven, allow your enchiladas to rest for 5-10 minutes. This allows the sauce to set up slightly and the flavors to meld, making for cleaner slices and easier serving.

Delicious Variations and Customizations

This easy chicken enchilada recipe is a fantastic canvas for creativity. Feel free to experiment and make these Tex-Mex chicken enchiladas your own:

• Add Some Heat: For those who love a kick, stir a 4-ounce can of diced green chiles (mild or hot!) into the chicken filling or the white sauce. Finely diced jalapeños (seeds removed for less heat) also work wonderfully for green chili chicken enchiladas.
• Introduce More Flavor: Sauté finely diced onions and garlic until translucent, then mix them into the chicken filling for an aromatic boost.
• Sneak in Some Veggies: Boost the nutrition by mixing in corn, black beans, or a handful of fresh spinach (wilted and squeezed dry) with the chicken filling.
• Make it a Chicken Enchilada Casserole: If rolling isn’t your thing, you can layer torn tortillas, chicken mixture, and sauce in a baking dish for a delicious casserole-style version.
• Garnish with Gusto: Top the finished enchiladas with fresh cilantro, sliced green onions, diced tomatoes, a dollop of extra sour cream, or even some avocado slices for a vibrant finish.

What to Serve with Sour Cream Chicken Enchiladas

Completing your Mexican comfort food feast is easy! Here are some fantastic ideas for what to serve with chicken enchiladas:

• Classic Sides: Pair with fluffy Mexican Rice, zesty Cilantro Lime Rice, or a side of creamy Refried Beans or simple Black Beans for a traditional pairing.
• Fresh & Light Options: Balance the richness with a simple corn salad, sliced avocado, or a crisp green salad tossed with a bright lime vinaigrette.
• Toppings Bar: Elevate the meal by setting out bowls of fresh guacamole, vibrant pico de gallo, your favorite salsa, and extra sour cream, allowing everyone to customize their plates.

Make-Ahead, Storage, and Reheating Instructions

These Sour Cream Chicken Enchiladas are incredibly versatile, making them ideal for meal prep and leftovers. This makes them an excellent weeknight dinner recipe solution!

Storing Leftovers

Once cooled, cover the baking dish tightly with plastic wrap or transfer individual portions to an airtight container. Store in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making them even more delicious.

Make-Ahead & Freezing Instructions

You can assemble the entire dish up to 24 hours in advance. Simply follow all the assembly steps, but do not bake. Cover the dish tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge 30 minutes before baking and add about 5-10 minutes to the baking time. For freezing, assemble the unbaked enchiladas in a freezer-safe dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. Note that dairy-based sauces can sometimes have a slightly altered texture upon thawing, but the flavor remains fantastic.

How to Reheat Enchiladas

For multiple portions, the oven is best for reheating your baked chicken enchiladas to maintain their quality. Cover the dish with foil and bake at 350°F (175°C) for 20-30 minutes, or until heated through. For a quick single serving, microwave on a microwave-safe plate until warm, starting with 1-2 minutes and adding time as needed.

Frequently Asked Questions (FAQ)

What is enchilada white sauce made of?

A simple white enchilada sauce, often called sauce blanca, is typically made from a rich roux (a cooked mixture of butter and flour), which is then whisked with chicken broth. The creamy element is usually sour cream or heavy cream, giving it a smooth, velvety texture and a tangy flavor. It’s the secret to delicious chicken enchiladas with white sauce.

How do you keep sour cream from curdling in a sauce?

The key to preventing sour cream from curdling in a hot sauce is to temper it. First, remove the main sauce from direct heat. Then, slowly mix a small amount of the hot liquid (about 1/4 cup) into the cold sour cream in a separate bowl. This gently raises the sour cream’s temperature. Once tempered, you can safely stir the warmed sour cream mixture back into the main pot of sauce without fear of curdling, ensuring a perfectly smooth and creamy homemade sour cream sauce.

Should I use flour or corn tortillas for these enchiladas?

While traditional enchiladas often use corn tortillas, this creamy, Tex-Mex chicken enchiladas recipe is exceptionally delicious with soft flour tortillas. Flour tortillas absorb the rich homemade sour cream sauce beautifully, become incredibly tender when baked, and do not require frying beforehand, making them easier to work with for this style of dish.

How do you roll enchiladas without the tortillas breaking?

The most important step to prevent tortillas from breaking when rolling is to gently warm them first. You can do this by wrapping a stack of tortillas in a damp paper towel and microwaving them for 30-45 seconds, or quickly warming them in a dry skillet for 10-15 seconds per side until they are soft and pliable. This flexibility makes them much easier to roll without cracking or tearing, ensuring perfect Sour Cream Chicken Enchiladas.

Why are my enchiladas soggy?

Sogginess can occur for a few reasons. If the tortillas are not warmed enough, they might not absorb the sauce properly. More commonly, it happens if too much sauce is used inside the tortilla, or if the white sauce itself is too thin and doesn’t cling to the enchiladas. This recipe combats sogginess by providing a perfectly thickened sauce designed to coat, not pool, and by keeping the majority of the sauce on the outside for a truly creamy finish.

Sour Cream Chicken Enchiladas Recipe