There’s nothing quite as satisfying as digging into a plate of warm, cheesy, and perfectly baked Chicken Enchiladas with Sour Cream White Sauce. This dish combines the bold flavors of traditional Mexican enchiladas with a luscious, creamy white sauce that melts into the tortillas and chicken, creating an unforgettable meal. The savory chicken filling, paired with the richness of the sauce, makes it the ultimate comfort food, perfect for weeknight dinners or gatherings with family and friends.

Chicken enchiladas have long been a staple in Mexican cuisine, adored for their versatility and bold, comforting flavors. They offer home cooks the flexibility to experiment with fillings, sauces, and seasonings, making them a favorite for anyone looking to bring a taste of Mexico into their kitchen. The combination of tender chicken, soft tortillas, and flavorful sauces makes enchiladas an easy go-to for busy families, while still feeling like a special treat.

What sets this version apart is the sour cream white sauce. Unlike traditional enchilada sauces, which are often tomato-based and spicy, this sauce is creamy, tangy, and smooth, providing a delicious contrast to the hearty chicken filling. The richness of the sour cream, combined with melted cheese and a hint of chicken broth, gives the enchiladas a luxurious texture, making each bite more indulgent than the last.

In addition to the irresistible flavor profile, these enchiladas are easily customizable. Whether you prefer corn or flour tortillas, mild or spicy heat, or even adding green chilies or fresh cilantro, there’s no limit to the variations you can create with this dish. With its creamy sauce and satisfying flavors, this enchilada recipe is guaranteed to become a family favorite, offering both comfort and flexibility.

Ingredients Breakdown

A perfect plate of Chicken Enchiladas with Sour Cream White Sauce starts with high-quality ingredients. Here’s a breakdown of the key components that make this dish flavorful and satisfying:

Chicken (boneless, skinless): Tender shredded chicken is the star of the filling. Poached or grilled chicken works best, but rotisserie chicken is a great time-saver.
Tortillas (corn or flour): While corn tortillas are traditional and offer a robust texture and flavor, flour tortillas can be used for a softer, less crumbly option.
Sour cream: This is the base of the creamy white sauce, lending a tangy richness.
Cream of chicken soup (homemade or canned): Adds depth to the sauce, though homemade versions can be used for a more natural flavor.
Shredded cheese (cheddar, Monterey Jack, or Mexican blend): Melts beautifully into the sauce and on top of the enchiladas, adding gooey texture and flavor.
Chicken broth: Used to thin the sauce to the perfect consistency.
Seasonings: Garlic powder, onion powder, salt, and pepper provide a simple but essential flavor base.
Optional: Green chilies, cilantro, lime — these can be added to the sauce or garnish for an extra burst of freshness and spice.

Selecting the Best Ingredients:

Tortillas: For authentic enchiladas, corn tortillas are preferred, as they have a distinct flavor and texture that flour tortillas lack. Lightly frying them before assembling helps prevent sogginess.
Chicken Preparation: To make the filling flavorful, season the chicken with salt, pepper, and garlic before cooking. Poaching ensures moist, shred-able chicken, while grilling adds a smoky flavor.

Customization Options:

For gluten-free enchiladas, use gluten-free tortillas and replace canned cream of chicken soup with a gluten-free version. Opt for low-fat sour cream or Greek yogurt for a lighter, healthier option.

Step-by-Step Recipe Instructions

Making Chicken Enchiladas with Sour Cream White Sauce requires a few simple steps, but attention to detail ensures a perfect result.

Preparing the Chicken:

Cooking the Chicken:
- Poach chicken breasts in salted water for 10-15 minutes until cooked through. Alternatively, grill or roast the chicken with garlic, salt, and pepper for extra flavor.
- Once cooked, let the chicken rest before shredding it with two forks for a fine texture.
Seasoning the Chicken:
- After shredding, mix the chicken with garlic powder, onion powder, salt, and pepper. Optionally, you can add lime juice or chopped green chilies for extra zest.

Making the Sour Cream White Sauce:

Start the Sauce:
- In a medium saucepan, melt butter over medium heat. Stir in the cream of chicken soup and chicken broth, whisking to combine and smooth out any lumps.
Incorporating Sour Cream:
- Lower the heat and slowly stir in the sour cream. Make sure the mixture does not come to a boil, as this could cause the sour cream to curdle.
Adding Cheese:
- Gradually add shredded cheese to the sauce, stirring constantly until it melts smoothly into the sauce.

Assembling the Enchiladas:

Prepare the Tortillas:
- Lightly fry corn tortillas in oil for 10-15 seconds to prevent them from becoming soggy during baking.
Fill the Tortillas:
- Spoon shredded chicken into the center of each tortilla. Roll them up tightly and place seam-side down in a greased baking dish.
Layering the Sauce:
- Pour the sour cream white sauce over the rolled enchiladas, ensuring they are completely covered.

Baking the Enchiladas:

Bake:
- Preheat your oven to 350°F (175°C). Cover the dish with aluminum foil and bake for 20 minutes.
Finishing:
- Remove the foil and continue baking for another 10 minutes until the top is bubbly and golden. Let the enchiladas cool slightly before serving.

Pro Tips for Perfect Chicken Enchiladas

How to Avoid Soggy Tortillas:
Soggy tortillas can ruin the texture of your enchiladas. To prevent this, lightly fry corn tortillas in a bit of oil before filling them. This creates a barrier that helps the tortillas hold their shape when baked. Another option is to briefly heat the tortillas in a dry skillet to make them more pliable without adding extra oil.

Using Leftover Chicken or Meal-Prepping:
This dish is perfect for using leftover chicken from a previous meal or preparing in advance. Rotisserie chicken is a quick option, and you can also meal-prep by cooking and shredding chicken ahead of time to save on cooking time later.

The Secret to a Smooth, Lump-Free Sauce:
To avoid lumps in your sauce, make sure the sour cream is at room temperature and add it gradually to the hot broth mixture while stirring constantly. Avoid boiling the sauce after adding sour cream to prevent curdling.

Adjusting the Spice Level:
If you enjoy heat, you can add diced jalapeños, hot sauce, or chipotle peppers to the filling or sauce. For a milder version, omit the spicy elements or use mild green chilies for a hint of flavor without overwhelming heat.

Variations and Dietary Adaptations

Vegetarian Options:
You can easily adapt this dish for vegetarians by replacing the chicken with a variety of vegetables. Popular choices include sautéed spinach, mushrooms, zucchini, or black beans. These veggies provide a hearty filling and pair perfectly with the creamy sour cream sauce.

Low-Carb/Keto Version:
For a lower-carb or keto-friendly version, opt for low-carb tortillas or make your own using almond or coconut flour. You can also adjust the sauce by using a lower-carb thickener, like cream cheese, in place of cream of chicken soup, and keep the sour cream and cheese as is.

Gluten-Free Adaptation:
For a gluten-free version, use gluten-free corn tortillas and make sure your cream of chicken soup is also gluten-free. Alternatively, you can make a simple homemade sauce with gluten-free broth and cornstarch as a thickener.

Spicy Green Chile Enchiladas:
For a green chile twist, add a layer of green chile sauce or salsa verde over the enchiladas before pouring on the sour cream sauce. This adds a spicy and tangy contrast to the richness of the white sauce and gives the dish a unique kick.

Sides and Serving Suggestions

To complete your Chicken Enchiladas with Sour Cream White Sauce, pair the dish with traditional Mexican sides:

Mexican Rice: A flavorful side that complements the creamy richness of the enchiladas.
Refried Beans: Another classic pairing, providing a hearty and savory balance.
Light Salad: A crisp, fresh salad with lime vinaigrette adds brightness to the meal.

For garnish, sprinkle freshly chopped cilantro over the enchiladas and serve with avocado slices or a dollop of guacamole for extra creaminess. A squeeze of fresh lime juice over the top before serving enhances the flavors and adds a zesty finish.

This dish is also perfect for gatherings and potlucks. You can make a large batch, bake it in a casserole dish, and serve it family-style for an easy and crowd-pleasing meal.

Storage, Reheating, and Freezing Tips

Storage:
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Make sure the enchiladas are completely cooled before refrigerating to prevent sogginess.

Reheating:
For best results, reheat enchiladas in the oven at 350°F (175°C) for 15-20 minutes until warmed through. If you’re in a hurry, you can also microwave individual portions for 1-2 minutes, though the tortillas may become a bit softer.

Freezing:
Enchiladas freeze well, making them an excellent meal prep option. To freeze, assemble the enchiladas without baking, then wrap the dish tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, then bake as directed.

Proper Reheating from Frozen:
You can bake frozen enchiladas straight from the freezer by adding 10-15 minutes to the baking time. Keep them covered with foil until the last 10 minutes to ensure they heat through without drying out.

Common Mistakes to Avoid

Overstuffing the Tortillas:
While it’s tempting to add extra filling, overstuffing can cause the tortillas to tear and result in uneven cooking. Stick to a moderate amount of chicken for each tortilla to ensure they roll up nicely.

Using Cold Tortillas:
Cold tortillas are prone to cracking, which can make the dish difficult to assemble. Warm the tortillas briefly in a skillet or microwave before filling them to keep them pliable and easy to roll.

Cheese Clumping in the Sauce:
To prevent clumping, shred the cheese yourself instead of using pre-shredded varieties, which often have added anti-caking agents that affect the texture. Gradually stir in the cheese over low heat to ensure it melts smoothly into the sauce.

Curdling in the Sour Cream Sauce:
Avoid overheating the sour cream sauce, as boiling can cause the sour cream to curdle. Cook it gently over medium-low heat and add the sour cream last to ensure a smooth consistency.

Healthier Alternatives

Lower-Calorie Options:
For a lighter version of this dish, substitute full-fat sour cream with low-fat sour cream or Greek yogurt. Both options provide the same creamy texture with fewer calories. Additionally, you can use reduced-fat cheese or cut down on the cheese amount altogether.

Using Less Cheese:
If you’re looking to reduce the calorie content without compromising flavor, try using a smaller amount of cheese or opting for a stronger-flavored cheese like sharp cheddar. This way, you can use less while still getting plenty of taste.

Adding More Vegetables:
Boost the nutritional content of your enchiladas by incorporating more vegetables into the filling. Options like bell peppers, spinach, or even roasted sweet potatoes can add texture, flavor, and fiber to the dish, making it more balanced and wholesome.

FAQs Section

Q1: Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer a softer texture, though corn tortillas are more traditional in enchilada recipes. Flour tortillas tend to absorb more sauce, so the texture might be slightly different, but they still work well in this recipe.

Q2: How do I keep my enchiladas from becoming soggy?
To prevent sogginess, lightly fry the corn tortillas in oil before filling them. This creates a barrier that helps the tortillas hold up better when baked. Also, avoid overloading the enchiladas with too much sauce before baking.

Q3: Can I make this dish ahead of time?
Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just make sure to cover them tightly with plastic wrap or foil to prevent drying out.

Q4: What can I use instead of cream of chicken soup?
For a homemade alternative, make a simple roux by cooking flour and butter, then whisk in chicken broth and milk to create a thick sauce. Season it with garlic powder, onion powder, salt, and pepper for extra flavor.

Q5: How can I make this dish spicier?
To add more heat, you can mix diced jalapeños, chipotle peppers in adobo sauce, or hot sauce into the chicken filling or white sauce. Another option is to top the enchiladas with sliced fresh jalapeños before baking.

Chicken Enchiladas with Sour Cream White Sauce

Author: Christophe

Print Recipe

Description

Indulge in the rich and creamy flavors of Chicken Enchiladas with Sour Cream White Sauce, a comforting twist on the traditional enchilada recipe. Tender shredded chicken is wrapped in soft tortillas and covered with a tangy, luscious white sauce made from sour cream, cream of chicken soup, and melted cheese. The result is a bubbly, golden-baked dish that’s both flavorful and satisfying. Perfect for a family dinner or a gathering with friends, these enchiladas offer a creamy alternative to the typical red or green sauce versions, making them an instant hit with everyone at the table.

Ingredients

Scale

10 small soft flour tortillas
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
2 ½ cups shredded cooked chicken such as rotisserie chicken
3 cups shredded Monterey Jack cheese
3 tablespoons butter
1 4 oz can diced green chilies

Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) while preparing the enchiladas.
Prepare the Chicken Filling: In a mixing bowl, combine shredded chicken with 1 cup of shredded Monterey Jack cheese.
Fill and Roll the Tortillas: Spoon the chicken and cheese mixture into each tortilla, roll tightly, and place seam-side down in a greased 9×13 inch baking dish.
Make the Roux: In a medium saucepan, melt butter over medium heat, add flour, and stir continuously to form a smooth paste; cook for 1-2 minutes.
Add Chicken Broth: Gradually pour in chicken broth, stirring constantly until the mixture thickens and bubbles.
Incorporate Sour Cream and Green Chilies: Remove from heat, stir in sour cream and diced green chilies until well combined.
Pour Sauce Over Enchiladas: Pour the creamy sauce evenly over the enchiladas in the baking dish.
Top with Remaining Cheese: Sprinkle the remaining 2 cups of shredded Monterey Jack cheese over the enchiladas.
Bake in the Oven: Bake for 20-23 minutes until heated through and the cheese is melted and bubbly.
Broil for Crispy Top (Optional): Broil for an additional 2-3 minutes for a golden, crispy topping if desired.
Serve Warm: Let cool slightly before serving; garnish with cilantro, diced tomatoes, or avocado slices if desired.

Notes

Avoid Soggy Tortillas: Lightly frying the tortillas in oil before filling helps prevent sogginess during baking. If using flour tortillas, they will naturally absorb more sauce.
Smooth Sauce: To keep the sour cream sauce lump-free, make sure the sour cream is at room temperature and stir constantly as you incorporate it into the warm liquid. Avoid boiling to prevent curdling.
Customizable Heat: For a spicier version, add chopped jalapeños or a dash of hot sauce to the chicken filling or sauce. Green chilies are a great option for a milder but still flavorful kick.
Make Ahead: This dish can be assembled up to 24 hours in advance. Simply cover and refrigerate, then bake as directed when ready.