Chicken Enchiladas with Sour Cream White Sauce are the ultimate comfort food. These creamy, savory enchiladas are packed with tender shredded chicken and smothered in a rich, tangy sour cream sauce that’s kissed with melted cheese. It’s the kind of dish that brings people running to the table and guarantees no leftovers.
The contrast between the soft tortillas and golden bubbly cheese topping makes every bite unforgettable. Whether you’re planning a family dinner, feeding a crowd, or meal-prepping for the week, this recipe delivers a satisfying punch of flavor and a delightful texture that everyone craves.
Ingredients for this Chicken Enchiladas with Sour Cream White Sauce
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup shredded Monterey Jack cheese (plus more for topping)
- 1/2 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1/4 cup diced green chilies
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 6 to 8 flour tortillas
- 2 tablespoons butter
- Diced tomatoes and chopped cilantro (optional garnish)
Step 1: Prepare the Filling
In a large bowl, mix together the shredded chicken, 1 cup of Monterey Jack cheese, garlic powder, onion powder, and a pinch of salt and pepper. Set aside while you prep the sauce.
Step 2: Make the Sour Cream Sauce
In a saucepan over medium heat, melt the butter. Stir in the cream of chicken soup and chicken broth, whisking until smooth and heated through. Remove from heat and whisk in the sour cream and green chilies until the sauce is creamy and well combined. Do not boil once sour cream is added to avoid curdling.
Step 3: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spoon the chicken mixture evenly into each tortilla, roll tightly, and place seam-side down in the prepared dish.
Step 4: Pour and Top
Pour the sour cream sauce evenly over the enchiladas. Sprinkle a generous amount of shredded Monterey Jack cheese on top.
Step 5: Bake
Bake uncovered for 25 to 30 minutes, or until the cheese is melted and bubbly with light golden edges.
Step 6: Garnish and Serve
Top with diced tomatoes and chopped fresh cilantro just before serving. Enjoy the creamy, cheesy comfort on every plate!
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Yes, you can! Just make sure to warm them slightly so they don’t crack when rolling.
What’s the best chicken to use?
Rotisserie chicken is convenient and flavorful, but any shredded cooked chicken will work well.
Can I make this ahead of time?
Absolutely. Assemble the enchiladas, cover them, and refrigerate for up to 24 hours before baking.
How do I make it spicier?
Add diced jalapeños to the filling or a dash of hot sauce to the white sauce.
What can I serve with these enchiladas?
They pair beautifully with Spanish rice, refried beans, or a fresh avocado salad.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt is a great substitute and adds a slightly tangy twist.
Chicken Enchiladas with Sour Cream White Sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
Description
These Chicken Enchiladas with Sour Cream White Sauce are a cozy, cheesy comfort food classic. Loaded with shredded chicken and covered in a creamy, tangy sauce, they’re perfect for an easy dinner or a crowd-pleasing party dish. The bubbling cheese on top, the soft tortillas, and the zesty flavors make this an irresistible choice when you’re hunting for dinner ideas that feel both indulgent and homemade. Whether you’re looking for a quick weeknight recipe, a family-friendly casserole, or a satisfying addition to your comfort food rotation, this easy recipe has you covered.
Ingredients
2 cups cooked chicken, shredded (rotisserie works great)
1 cup shredded Monterey Jack cheese (plus more for topping)
1/2 cup sour cream
1 can (10 oz) cream of chicken soup
1/2 cup chicken broth
1/4 cup diced green chilies
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
6 to 8 flour tortillas
2 tablespoons butter
Diced tomatoes and chopped cilantro (optional garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, mix shredded chicken, 1 cup cheese, garlic powder, onion powder, salt, and pepper.
- In a saucepan, melt butter. Stir in cream of chicken soup and broth. Heat until smooth.
- Remove from heat, stir in sour cream and green chilies. Do not boil.
- Fill tortillas with chicken mixture, roll up, and place seam-side down in the dish.
- Pour sour cream sauce over enchiladas and top with more cheese.
- Bake uncovered for 25-30 minutes or until cheese is bubbly and slightly golden.
- Garnish with diced tomatoes and cilantro before serving.