There’s just something magical about Chicken Enchiladas with Sour Cream White Sauce. They’re the definition of cozy—a pan full of tortillas stuffed with juicy chicken and cheese, smothered in a creamy green chili sauce, then baked until golden and bubbly. If comfort had a flavor, this would be it.
Unlike the traditional red-sauce version, these creamy enchiladas bring a mellow richness to the table. The sour cream blends perfectly with the green chilies for a sauce that’s tangy, silky, and not too spicy. It’s the perfect option for families who love flavor but don’t want too much heat.
And here’s the kicker: they’re ready in just 45 minutes. That means you can whip up a pan of this cheesy chicken recipe even on a busy weeknight, then sit back and watch your crew devour every last bite. These enchiladas don’t just fill bellies—they spark smiles.
So grab your tortillas and let’s bake up some Mexican comfort food magic.
Why You’ll Love These Chicken Enchiladas with Sour Cream White Sauce
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Ultra-creamy sauce made with sour cream and green chilies.
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Cheesy chicken recipe that’s family-approved and kid-friendly.
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Quick and easy—just 45 minutes start to finish.
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Perfect for entertaining—make-ahead friendly and always a crowd-pleaser.
Chicken Enchiladas with Sour Cream White Sauce
- Total Time: 45 minutes
- Yield: 4–6 servings (~480 calories each) 1x
Description
These Chicken Enchiladas with Sour Cream White Sauce are creamy, cheesy, and irresistibly comforting. Tender chicken is wrapped in soft tortillas, smothered with a rich sour cream and green chili sauce, then baked until bubbly and golden. A cozy twist on a Mexican classic, this dish is perfect for busy weeknights or family gatherings.
Ingredients
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8–10 small flour tortillas (20–25 cm)
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420 g (3 cups) cooked chicken, shredded or chopped
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340 g (3 cups) Monterey Jack cheese, shredded, divided
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42 g (3 Tbsp) unsalted butter
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24 g (3 Tbsp) all-purpose flour
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480 ml (2 cups) chicken broth
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240 g (1 cup) sour cream
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115 g (1 can, 4 oz) diced green chilies (mild)
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2–3 Tbsp green onions, sliced, for garnish
Instructions
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Preheat oven to 350°F (177°C). Grease a 9×13-inch baking dish.
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Make filling: Mix chicken with 1 cup Monterey Jack cheese.
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Assemble enchiladas: Spoon filling into tortillas, roll tightly, and place seam-side down in dish. Repeat with remaining tortillas.
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Make the sauce: In a skillet, melt butter over medium heat. Whisk in flour; cook 1 minute. Remove from heat, whisk in broth slowly. Return to heat, cook 3–5 minutes until thickened. Cool 2 minutes, then stir in sour cream and green chilies until smooth.
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Bake: Pour sauce over tortillas. Top with remaining cheese. Bake uncovered 20–25 minutes until bubbly. Broil 1–2 minutes for a golden top.
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Serve: Garnish with green onions and serve warm.
Notes
Let the sauce cool slightly before stirring in sour cream to prevent curdling.
Warm tortillas in the microwave to prevent cracking.
Swap in pepper jack for extra spice, or cheddar for richness.
Assemble ahead of time and refrigerate up to 24 hours before baking.
For freezer prep: freeze rolled tortillas without sauce, then add sauce before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner / Main Course
- Method: Baked / Skillet Sauce
- Cuisine: Mexican-Inspired
Ingredients
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8–10 small flour tortillas (20–25 cm)
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420 g (3 cups) cooked chicken, shredded or chopped
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340 g (3 cups) Monterey Jack cheese, shredded, divided
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42 g (3 Tbsp) unsalted butter
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24 g (3 Tbsp) all-purpose flour
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480 ml (2 cups) chicken broth
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240 g (1 cup) sour cream
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115 g (1 can, 4 oz) diced green chilies (mild)
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2–3 Tbsp green onions, sliced, for garnish
Step-by-Step Directions
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Preheat oven: Heat to 350°F (177°C). Grease a 9×13-inch baking dish with nonstick spray.
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Make filling: In a bowl, mix chicken with 1 cup Monterey Jack cheese.
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Assemble enchiladas: Spoon filling into tortillas, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.
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Make the sauce: In a skillet, melt butter over medium heat. Whisk in flour, cooking 1 minute. Remove from heat, slowly whisk in broth, then return to heat. Cook 3–5 minutes until thickened. Let cool 2 minutes, then stir in sour cream and green chilies until smooth.
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Top and bake: Pour sauce over tortillas. Sprinkle with remaining cheese. Bake uncovered 20–25 minutes until bubbly. Broil 1–2 minutes for a golden top.
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Serve: Garnish with green onions and serve warm.
Tips for the Creamiest Enchiladas
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Cool the sauce slightly before adding sour cream—this keeps it smooth and prevents curdling.
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Tortilla trick: Warm tortillas in the microwave wrapped in a damp towel to prevent cracking when rolling.
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Cheese swap: Try pepper jack for a spicy kick or a cheddar blend for extra richness.
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Make ahead: Assemble enchiladas and refrigerate up to 24 hours before baking. Just add 5–10 extra minutes to bake time.
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Freezer-friendly: Freeze before baking (without sauce) for up to 2 months. Add sauce fresh before baking.
A Little Story From My Kitchen
I first fell in love with these enchiladas on a busy Tuesday night when I needed something quick but still special. My kids weren’t thrilled about “spicy food,” so I swapped out the red enchilada sauce for this creamy sour cream version—and let’s just say it was love at first bite.
Now, these baked chicken enchiladas make a regular appearance in our dinner rotation. My husband piles his plate high, my kids call them “the creamy ones,” and I love that they take less than an hour to make. It’s the perfect example of how food doesn’t just feed us—it brings us together.
What to Serve with Creamy Enchiladas
These enchiladas are hearty on their own, but if you’re planning a spread, here are some simple pairings:
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Spanish rice or cilantro-lime rice for a fresh, zesty side.
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Refried beans or black beans for extra protein and fiber.
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Simple guacamole and chips for that classic Mexican touch.
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Fresh salad with avocado to balance out the creamy sauce.
And if you want to really wow your guests? End with a slice of tres leches cake or churros.
How to Store and Reheat
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Refrigerator: Store leftovers covered in the fridge for up to 3 days.
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Freezer: Wrap tightly in foil and freeze up to 2 months. Thaw overnight before reheating.
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Reheating: Warm in the oven at 325°F until heated through. Add a splash of broth or cream if the sauce thickens too much.
Pro tip: Reheat covered with foil so the cheese doesn’t over-brown before the enchiladas are hot inside.
FAQs About Chicken Enchiladas with Sour Cream White Sauce
Can I use corn tortillas instead of flour?
Yes, but they may crack more easily. Warm them first to make rolling easier.
Are these enchiladas spicy?
Not really. The diced green chilies are mild, so you’ll get flavor without a lot of heat. Add jalapeños or hot chilies if you like spice.
Can I use rotisserie chicken?
Absolutely—it’s a huge time-saver and works beautifully in this recipe.
Can I make this dish ahead for a party?
Yes! Assemble in the morning, refrigerate, then bake fresh before serving.
What’s the best cheese for these enchiladas?
Monterey Jack melts beautifully, but any mild, melty cheese (like mozzarella or Colby Jack) will do the trick.
Wrapping It All Up
If you’re looking for the ultimate weeknight comfort meal, Chicken Enchiladas with Sour Cream White Sauce are it. They’re creamy, cheesy, and bursting with flavor—everything you want in Mexican comfort food without the fuss.
The best part? This recipe is so easy, you’ll wonder why you ever reached for the boxed frozen version. So the next time you’re craving a cheesy chicken recipe that’ll have your family asking for seconds, give these enchiladas a try.
One bite, and I promise—you’ll be hooked.
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