Name: Chicken Enchiladas with Sour Cream White Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 3 cups cooked, shredded chicken (rotisserie or grilled chicken works great); 10 small flour tortillas (or corn tortillas for a gluten-free version); 1 cup shredded cheese (cheddar or Monterey Jack, or a blend); 1/2 cup green onions, chopped (for garnish); 1/4 cup fresh cilantro, chopped (optional, for garnish); 1 tbsp olive oil or butter; 1/4 cup all-purpose flour; 1 cup chicken broth (low-sodium); 1 cup sour cream; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp ground cumin; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 cup milk (adjust for desired thickness)

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Why You’ll Love This Recipe

I love how these enchiladas come together with minimal effort and maximum flavor. The sour cream white sauce is smooth and cheesy, and it blends perfectly with the seasoned chicken filling. It’s not spicy, which makes it great for the whole family, but I can easily spice it up if I want to. It’s a comforting dish that feels special enough for guests but easy enough for weeknights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked, shredded chicken
Flour tortillas
Butter
All-purpose flour
Chicken broth
Sour cream
Green chiles (canned, mild or hot)
Shredded Monterey Jack or mozzarella cheese
Salt and pepper
Garlic powder (optional)
Fresh cilantro or green onions (for garnish)

directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
I place a portion of shredded chicken in the center of each tortilla, add a little shredded cheese, and roll them up tightly. I place them seam-side down in the dish.
In a saucepan, I melt the butter over medium heat and whisk in the flour to make a roux.
I gradually add the chicken broth while whisking, cooking until the mixture thickens and is smooth.
I remove the pan from heat and stir in the sour cream, green chiles, and a pinch of salt, pepper, and garlic powder.
I pour the white sauce over the enchiladas, making sure everything is well covered.
I sprinkle the remaining cheese on top and bake for 20–25 minutes, or until bubbly and lightly golden.
I let it cool for a few minutes before garnishing with chopped cilantro or green onions.

Servings and timing

This recipe makes 6 servings (about 8 enchiladas).
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Sometimes I add sautéed onions, black beans, or corn to the chicken filling for extra texture and flavor. I’ve used rotisserie chicken to save time or swapped in turkey after the holidays. For a spicier version, I add jalapeños or use pepper jack cheese in the sauce.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I microwave individual portions for 1–2 minutes or warm the entire dish in the oven at 325°F until hot throughout. These also freeze well—I assemble them without baking, freeze, then thaw and bake when I’m ready.

FAQs

Can I use corn tortillas instead of flour?

Yes, I can, but I usually warm them first to prevent tearing. They give a more traditional flavor and a slightly different texture.

What kind of chicken should I use?

I use any cooked chicken—shredded rotisserie, baked, or poached all work perfectly in this dish.

Can I make this ahead of time?

Absolutely. I assemble the enchiladas, cover, and refrigerate them up to a day ahead. I just bake them fresh when ready to serve.

Is this dish spicy?

Not by default—it’s mild and family-friendly. I can make it spicy by using hot green chiles or adding hot sauce or jalapeños to the filling.

What should I serve with these enchiladas?

I usually serve them with Mexican rice, black beans, or a simple salad. Tortilla chips and salsa or guacamole also make a great side.

Conclusion

Chicken Enchiladas with Sour Cream White Sauce are one of my favorite comfort food dinners. They’re creamy, cheesy, and packed with flavor—everything I want in a home-cooked meal. Whether I’m cooking for the family or meal-prepping for the week, this dish is always a winner on my table.