The last time my grandkids came to visit, we had a late Sunday lunch after church, and I wanted to make something cozy, rich, and full of flavor, something that would satisfy both the picky eaters and the teenagers always looking for second helpings. We’d played dominoes most of the morning, and the smell of something cooking from the kitchen felt like part of the tradition.
Back when I taught in a small rural school in New Mexico, a kind cafeteria lady named Estella made a white sauce chicken enchilada that turned a sleepy Wednesday into a line-out-the-door lunch hour. Her recipe never made it into any printed school menu, but she whispered it to me once while we loaded leftover trays into the warmer. I scribbled it into a notebook between attendance logs and lesson plans.
Over time, I tweaked that version at home, swapping in fresh ingredients, adjusting textures, and keeping the creamy sauce at the heart of it all. That’s the one I served last Sunday. I watched my youngest grandson wipe up the sauce with his last bite of tortilla, while my daughter asked if she could take the rest home.
That’s how I know this recipe is a keeper. It’s more than just a pan of enchiladas, it’s familiar, comforting, and always welcome on the table.
Short Description
Creamy, cheesy, and packed with flavor, these Chicken Enchiladas with Sour Cream White Sauce are a comforting twist on the classic. Perfect for weeknights, family dinners, or potlucks, they’re easy to make and incredibly satisfying.
Key Ingredients
For the Filling:
- 1 pound cooked and shredded chicken
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (4 ounces) diced green chiles
- 1 tablespoon taco seasoning
- ¾ cup Monterey Jack cheese (from the 8 oz total)
For the Sauce:
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 can (14.5 ounces) chicken broth
- 1 cup sour cream
For Assembly:
- 10 flour tortillas (10-inch)
- Remaining shredded Monterey Jack cheese
Tools Needed
- 9×13 inch baking dish
- Medium saucepan
- Mixing bowls
- Whisk
- Large spoon or ladle
- Measuring cups and spoons
Cooking Instructions
Step 1: Preheat the Oven
Preheat oven to 400°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
Step 2: Make the Filling
In a medium bowl, combine:
- Shredded chicken
- Drained diced tomatoes
- Diced green chiles
- Taco seasoning
- ¾ cup of the shredded Monterey Jack cheese
Mix well until evenly combined.
Step 3: Prepare the Sour Cream Sauce
In a medium saucepan over medium-low heat:
Melt butter and whisk in the flour. Cook for 1 to 2 minutes until bubbly and golden.
Gradually pour in chicken broth, whisking constantly. Bring to a gentle boil and cook until slightly thickened (about 4–5 minutes).
Remove from heat and stir in sour cream until smooth and creamy.
Step 4: Assemble the Enchiladas
Spread a thin layer of the white sauce on the bottom of the prepared baking dish.
Spoon about ½ cup of the chicken filling into each tortilla. Roll tightly and place seam-side down in the dish. Pour remaining sauce evenly over the top. Sprinkle with the remaining cheese.
Step 5: Bake
Bake, uncovered, at 400°F for 20 minutes, or until the cheese is melted, sauce is bubbly, and the tortilla edges start to brown slightly.
Why You’ll Love This Recipe
Rich and Creamy: The sour cream sauce adds velvety texture and a mellow tang that makes each bite melt in your mouth.
Family-Friendly: Mild flavors that please kids and adults alike. No spice overload—just comfort.
Easy to Prep Ahead: Assemble the dish earlier in the day, refrigerate, and just bake when ready.
Perfect for Leftovers: The flavors get even better the next day.
Customizable: Add beans, corn, or jalapeños for a fun twist.
Mistakes to Avoid & Solutions
Sauce Too Thin: If your sauce doesn’t thicken, cook it a few minutes longer while whisking. Don’t rush it.
Tortillas Breaking: Warm tortillas slightly before rolling to prevent tearing. You can microwave them covered with a damp paper towel for 30 seconds.
Dry Filling: Use moist shredded chicken, rotisserie works great. Avoid overcooking the chicken before mixing.
Grainy Sauce: Don’t let the sauce boil too hard once sour cream is added. Keep it on low to maintain that creamy consistency.
Overstuffing: Stick to about ½ cup of filling per tortilla so they roll easily and cook evenly.
Serving and Pairing Suggestions
Serve With: Spanish rice, guacamole, or a fresh green salad with lime vinaigrette.
Pair With: Sparkling water with citrus slices, light beer, or a chilled white sangria.
Serving Style: Perfect for buffet-style brunches, weeknight dinners, or potlucks. Bring it right in the baking dish and let guests serve themselves.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Wrap tightly and freeze for up to 2 months. Use a freezer-safe baking dish.
Reheat: Cover with foil and bake at 350°F for 15–20 minutes, or microwave individual portions for 1–2 minutes until warmed through.
FAQs
1. Can I use corn tortillas instead of flour?
Yes, but soften them first in the microwave or lightly fry to prevent cracking.
2. Is this recipe spicy?
Not particularly. It has mild heat from the green chiles. For more spice, add jalapeños or hot sauce to the filling.
3. Can I make this dish ahead of time?
Absolutely. Assemble the enchiladas and refrigerate (uncooked) up to 24 hours before baking.
4. Can I use Greek yogurt instead of sour cream?
Yes. Use full-fat Greek yogurt for the closest texture and flavor.
5. What cheese can I use instead of Monterey Jack?
Try shredded mozzarella, cheddar, or a Mexican blend, anything that melts well.
Tips & Tricks
Use rotisserie chicken for quick prep and juicy texture.
Add fresh cilantro or green onions after baking for color and freshness.
Let the dish sit for 5 minutes after baking, it makes slicing and serving easier.
Use low-sodium broth to control salt levels in the sauce.
Taste your filling before rolling—adjust seasoning if needed.
Recipe Variations
Spicy Green Chile Enchiladas
Add ½ teaspoon cayenne to the filling.
Stir ½ cup green salsa into the sauce.
Top with jalapeño slices before baking.
Vegetarian Black Bean Enchiladas
Replace chicken with 2 cups of cooked black beans and 1 cup of corn.
Use vegetable broth in the sauce.
Add ½ teaspoon cumin to the filling for earthy depth.
Breakfast Enchiladas
Replace chicken with scrambled eggs and cooked breakfast sausage.
Add sautéed peppers and onions to the filling.
Use pepper jack cheese for extra flavor.
Final Thoughts
The scent of these enchiladas baking still lingers in my kitchen long after the oven’s turned off. It reminds me of all the midweek dinners shared around our wooden table, with hands reaching for seconds and stories spilling out between bites. Recipes like this don’t just feed your belly, they make people feel welcome, relaxed, at home.
I’ve passed this one to a few neighbors who asked for “that creamy one you made last month,” and it’s always the same reaction: wide eyes, empty plates, and a quiet moment at the end. That’s how you know you’ve made something worth sharing.
The kind of food that brings folks together again and again.
Chicken Enchiladas With Sour Cream White Sauce
Print ThisIngredients
- For the Filling:
- 1 pound cooked and shredded chicken
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 can (4 ounces) diced green chiles
- 1 tablespoon taco seasoning
- ¾ cup Monterey Jack cheese (from the 8 oz total)
- For the Sauce:
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 can (14.5 ounces) chicken broth
- 1 cup sour cream
- For Assembly:
- 10 flour tortillas (10-inch)
- Remaining shredded Monterey Jack cheese
Instructions
Step 1: Preheat Oven
Preheat to 400°F. Lightly grease a 9×13-inch baking dish.
Step 2: Make Filling
Mix shredded chicken, drained tomatoes, green chiles, taco seasoning, and ¾ cup Monterey Jack cheese in a bowl.
Step 3: Make Sauce
In a saucepan, melt butter, whisk in flour, and cook for 1–2 minutes. Slowly add chicken broth, whisking until thickened (4–5 mins). Remove from heat and stir in sour cream.
Step 4: Assemble
Spread a little sauce in the dish. Fill each tortilla with ½ cup chicken mix, roll up, and place seam-side down. Pour sauce over top and sprinkle with remaining cheese.
Step 5: Bake
Bake uncovered for 20 minutes, until bubbly and golden.
