Chicken Enchiladas with Sour Cream White Sauce: A Creamy, Comforting Classic You’ll Want to Make Again

Why You’ll Love This Recipe

Chicken Enchiladas with Sour Cream White Sauce bring together tender shredded chicken, soft tortillas, and a velvety cream-based sauce that feels both indulgent and comforting. This dish is ideal for weeknight dinners yet impressive enough for guests. What I love most is how customizable it is; I once swapped the standard broth for homemade stock, and the flavor lifted beautifully. The sauce’s mild creaminess also makes it a crowd-pleaser, especially for those who prefer less heat in their Mexican-inspired dishes. Whether you’re feeding a family or preparing a dish to reheat throughout the week, these enchiladas deliver consistent satisfaction. The combination of creamy, tangy, and savory elements creates a balanced meal that pairs wonderfully with rice, beans, or a crisp salad. This recipe is also beginner-friendly, requiring only simple cooking techniques and readily available ingredients.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken

Using cooked, shredded chicken gives the enchiladas a hearty base and absorbs the creamy sauce efficiently. I often use leftover rotisserie chicken when I’m short on time.

Flour tortillas

These wrap easily around the filling without cracking and soften beautifully during baking. Their mild flavor keeps the focus on the sauce.

Butter

Butter serves as the fat base for the roux, which thickens the white sauce and provides a rich, smooth texture.

All-purpose flour

Flour works with the butter to create the roux, producing a velvety sauce that clings to the tortillas and chicken.

Chicken broth

Broth adds savory depth and prevents the sauce from tasting overly heavy. A low-sodium version helps maintain balance.

Sour cream

Sour cream delivers tang and creaminess, giving the sauce its signature flavor. I’ve tried Greek yogurt as a substitute, and it performed surprisingly well.

Green chilies

These add mild heat and brightness. They keep the sauce flavorful without overwhelming the dish.

Shredded cheese

Cheese enriches the filling and melts over the top, forming a bubbly, golden finish that enhances every bite.

Directions

Preheat your oven so it reaches full temperature before assembling the dish; this ensures the enchiladas warm evenly and the cheese melts perfectly. Begin by preparing the filling: combine the shredded chicken with a small amount of cheese so it binds when rolled. Warm the tortillas slightly to make them more pliable, then fill each one, roll tightly, and place seam-side down in your baking dish.

Next, prepare the white sauce. Melt the butter in a saucepan over medium heat, then whisk in the flour to create a smooth roux. Allow it to cook for a minute to remove the raw flour taste. Slowly pour in the chicken broth, whisking continuously to avoid lumps. Once the mixture thickens, reduce the heat and stir in the sour cream and green chilies. Keep the sauce just below simmering to prevent curdling.

Pour the sauce evenly over the enchiladas, ensuring each one is well coated. Top with shredded cheese and bake until bubbling and lightly golden. Let the dish rest briefly before serving to help it set.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe typically yields 4–6 servings, depending on portion size. Preparation takes about 20 minutes, while baking requires an additional 25–30 minutes. The resting time before serving is roughly 5 minutes.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at a moderate temperature to retain texture, or warm individual portions in the microwave. If the sauce thickens during storage, a small splash of broth during reheating helps restore creaminess.

Variations and Customizations

Spicy Jalapeño Twist

Add finely diced jalapeños to the sauce for a more pronounced kick without altering the core flavor.

Green Enchilada Hybrid

Swap part of the white sauce with green enchilada sauce to create a tangier, slightly acidic profile.

Cheese Lover’s Edition

Incorporate a blend of cheeses such as Monterey Jack or Pepper Jack to enhance richness and meltability.

Veggie-Packed Version

Add sautéed onions, peppers, or zucchini to the filling for a lighter, nutrient-boosted variation.

Whole-Wheat Tortilla Option

Use whole-wheat tortillas for a heartier flavor and added fiber without compromising structure.

Rotisserie Shortcut

Use store-bought rotisserie chicken to cut prep time while maintaining a savory depth.

Almond Milk Adaptation

Substitute part of the broth with unsweetened almond milk for a lighter sauce; I tried this once, and it worked remarkably well.

Salsa-Infused Filling

Mix a spoonful of mild or medium salsa with the chicken to add freshness and moisture.

Cream Cheese Enhancement

Blend a small amount of cream cheese into the sauce for a thicker, silkier finish.

Gluten-Free Option

Use gluten-free flour and certified gluten-free tortillas to make this dish suitable for those avoiding gluten.

FAQs

What type of chicken works best for this recipe?

Shredded cooked chicken, such as rotisserie or poached chicken, works best because it absorbs the sauce well.

Can corn tortillas be used instead of flour?

Yes, but you may need to soften them in oil or broth to prevent breakage.

How do I prevent the sour cream from curdling?

Keep the sauce just below simmering and avoid high heat once the sour cream is added.

Can I make this dish ahead of time?

Yes, assemble the enchiladas without baking and refrigerate for up to 24 hours before cooking.

Is it possible to freeze sour-cream-based enchiladas?

They can be frozen, but the texture may change; thaw overnight before reheating.

What cheese melts best for topping?

Monterey Jack, mild cheddar, or a Mexican blend melt smoothly and complement the sauce.

Can I add vegetables to the filling?

Absolutely; sautéed onions, peppers, or mushrooms work well.

Why did my sauce become too thick?

It likely cooked too long; add a splash of broth to thin it to the desired consistency.

How can I make the dish spicier?

Add green chilies, jalapeños, or a dash of cayenne to the sauce or filling.

What sides pair well with these enchiladas?

Mexican rice, refried beans, or a simple green salad are classic pairings.

Conclusion

Chicken Enchiladas with Sour Cream White Sauce offer a satisfying balance of creamy, savory, and gently spiced flavors. This versatile dish accommodates a variety of substitutions and enhancements while remaining straightforward to prepare. Whether you follow the recipe closely or explore your own adaptations, it is a reliable choice for a comforting dinner that pleases a wide range of palates.

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