Cheesy creamy chicken enchiladas baked in a white dish topped with cilantro and melted cheese

Chicken Enchiladas with Sour Cream White Sauce

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Creamy, cheesy & comfortingly delicious

Craving something creamy, cheesy, and downright comforting? These Chicken Enchiladas with Sour Cream White Sauce are everything a cozy dinner should be. Tender shredded chicken is rolled into soft flour tortillas, then smothered with a silky sour cream sauce that’s rich, tangy, and utterly irresistible. This recipe from Emma’s Cake Studio transforms a weeknight meal into something special perfect for family dinners, potlucks, or a comforting night in. One bite, and you’ll see why this is a fan-favorite Mexican-inspired classic!

Time Breakdown

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Servings: 4–6

Ingredients List

Enchiladas

  • 2 cups cooked, shredded chicken (rotisserie works great)
  • 6 medium flour tortillas (8-inch size)
  • 1 ½ cups shredded Monterey Jack or mozzarella cheese
  • ½ cup diced green chilies (mild or spicy, your choice)

Sour Cream White Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ cup grated Parmesan cheese (optional but delicious)

Garnish (Optional)

  • Chopped fresh cilantro or green onions
  • Extra shredded cheese
  • Sliced jalapeños or a dash of hot sauce

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.

  • 9×13-inch baking dish
  • Medium saucepan
  • Mixing bowls
  • Whisk & spatula
  • Measuring cups & spoons
  • Aluminum foil

Step-by-Step Beginner-Friendly Instructions

  1. Preheat oven: Set to 375°F (190°C). Grease your baking dish lightly with butter or cooking spray.
  2. Prepare the sauce:
    • Melt butter in a saucepan over medium heat.
    • Whisk in flour and cook for 1 minute to make a roux.
    • Slowly add chicken broth, whisking constantly until smooth and thickened.
    • Remove from heat, stir in sour cream, salt, pepper, garlic powder, onion powder, and Parmesan (if using).
    • Do not boil after adding sour cream it may curdle!
  3. Assemble enchiladas:
    • Lay out tortillas and fill each with shredded chicken, green chilies, and a sprinkle of cheese.
    • Roll up tightly and place seam-side down in the baking dish.
  4. Top with sauce: Pour the white sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
  5. Bake: Cover with foil and bake for 20 minutes, then uncover and bake another 5–10 minutes, until bubbly and golden.
  6. Serve: Let cool for 5 minutes. Garnish with cilantro or green onions and serve warm with rice or a green salad.

Pro Tips

  • Quick shortcut: Use rotisserie chicken for easy prep!
  • Cheese swap: Try Pepper Jack for a spicy kick or mozzarella for extra creaminess.
  • Freezer-friendly: Assemble ahead, cover tightly, and freeze. Bake from frozen for 45–50 minutes.
  • Creamier texture: Add a splash of heavy cream to the sauce if you want extra richness.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 enchilada32022g19g17g1g2g