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Chicken Enchiladas with Sour Cream White Sauce: Creamy Comfort with a Tex-Mex Twist

This cozy, creamy casserole brings all the warmth of home cooking with a Tex‑Mex lift — tender shredded chicken wrapped in flour tortillas, smothered with a silky sour cream white sauce and melty Monterey Jack. It’s approachable enough for a weeknight and impressive enough for guests; if you love creamy chicken bakes, you might also enjoy a similar twist on pasta dishes like the high-protein chicken alfredo bake, which shares that same rich, comforting spirit.

Why make this recipe
If you’re tired of dry, sauce-starved enchiladas or bland weeknight dinners, this recipe is perfect because it solves both problems — the white sour cream sauce keeps the filling moist and flavorful, and the assembly is straightforward enough to make on busy evenings. You get tender shredded chicken, a creamy, slightly tangy sauce studded with green chiles for brightness, and a crowd-pleasing blanket of melted Monterey Jack. It’s comfort food with personality and very forgiving of substitutions.

Step-by-Step Guide to Making Chicken Enchiladas with Sour Cream White Sauce

Ingredients

2 cups cooked shredded chicken
8–10 flour tortillas
2 cups shredded Monterey Jack cheese (divided)
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 ½ cups sour cream
1 (4 oz) can diced green chilies
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
Fresh cilantro, diced tomatoes, and green onions for garnish

Directions

Preheat oven to 350°F. Grease a 9×13-inch baking dish.
Mix shredded chicken with 1 cup cheese. Fill tortillas and roll tightly. Place seam side down in dish.
In saucepan, melt butter. Stir in flour to form a roux.
Gradually whisk in chicken broth until thickened.
Remove from heat. Stir in sour cream, green chilies, garlic powder, onion powder, salt, and pepper.
Pour sauce evenly over enchiladas. Top with remaining cheese.
Bake uncovered for 25–30 minutes until bubbly.
<, id=”instruction-step-8”>8. Garnish with cilantro, tomatoes, and green onions before serving.

What makes the sauce special
This sour cream white sauce (sometimes called a crema-style or white enchilada sauce) is rich but not heavy — the flour/butter roux plus chicken broth creates body and a silky texture, while sour cream adds tang and creaminess that brightens the dish. The diced green chiles bring a smoky, gentle heat without overpowering the delicate flavors, and the melted Monterey Jack delivers that gooey, stretchy finish every enchilada dreams of.

Timing and prep

Prep time: about 20–25 minutes (assuming chicken is pre-cooked).
Bake time: 25–30 minutes.
Total time: roughly 50–60 minutes.
To save time, use rotisserie chicken or leftover roast chicken. You can also assemble the dish a few hours ahead, keep it covered in the fridge, and bake when ready.

Storage Tips for Chicken Enchiladas with Sour Cream White Sauce

Refrigerate: Store leftover enchiladas in an airtight container or tightly covered dish for up to 3–4 days at 40°F (4°C) or below.
Freeze: Wrap individual portions or the entire baking dish tightly with plastic wrap and foil and freeze for up to 2 months at 0°F (-18°C).
Reheat: Thaw overnight in the refrigerator if frozen. Reheat single servings in the microwave for 1–2 minutes until heated through, or rewarm a covered baking dish at 350°F (175°C) for 15–20 minutes until bubbly.

Serving Suggestions for Chicken Enchiladas with Sour Cream White Sauce

A crisp, simple side salad with lime vinaigrette keeps the meal bright and balances the richness.
Serve with a scoop of cilantro-lime rice or warm black beans for a heartier plate.
Offer lime wedges, extra chopped cilantro, diced avocado, or pickled red onions for guests to customize their enchiladas.
For drinks, light Mexican lagers, a citrusy paloma, or an iced hibiscus tea pair beautifully.

Tips to make Chicken Enchiladas with Sour Cream White Sauce

Warm the tortillas briefly in the microwave (wrapped in a damp paper towel for 20–30 seconds) or in a dry skillet to make them pliable and prevent cracking when you roll them.
Don’t over-stir the sauce after adding sour cream — heat gently and remove from the burner to avoid curdling.
If you prefer a saucier bake, reserve a little extra sauce to drizzle on top before serving.

Variations

Green Chile & Corn Variation (bullet): Stir 1 cup of roasted corn and a handful of chopped cilantro into the chicken mixture for a sweet, smoky contrast to the tangy sauce.
Cheesy Poblano Twist (paragraph): Roast and peel 1–2 poblano peppers, dice them, and fold into the chicken filling; swap half the Monterey Jack for pepper Jack or a sharp cheddar for more bite. This version brings a deeper roasted flavor and a little more heat while remaining creamy and comforting.

Make-ahead and assembly options
You can fully assemble the enchiladas in the baking dish, cover tightly, and refrigerate for up to 24 hours. If baking from chilled, add an extra 5–10 minutes to the bake time so everything warms through. For freezing, assemble in a freezer-safe dish without baking, wrap well, and freeze; bake from frozen at 350°F, covered, for about 45–60 minutes, then uncover and bake until bubbly and golden.

Common issues and fixes

Sauce separates: If your sauce appears broken or grainy after adding sour cream, take the pan off the heat and whisk in a splash of warm chicken broth gradually to bring it back together. Gentle heat and gradual temperature changes prevent separation.
Dry tortillas: Slightly underfill the tortillas and spoon some sauce into the bottom of the baking dish to ensure the tortillas soak up moisture as they bake. Also consider warming tortillas before rolling.

FAQs
Q: How do I keep the enchiladas from getting soggy?
A: Place a light layer of sauce on the bottom of the baking dish (not too much), and bake uncovered at the end to let excess moisture evaporate. Slightly warming the tortillas before rolling also helps.

Q: Can I make this with corn tortillas?
A: Yes. If using corn tortillas, lightly fry them in oil for 5–10 seconds per side or heat them until pliable to reduce cracking—corn tortillas are more fragile but lend authentic flavor.

Q: What can I substitute for sour cream?
A: Greek yogurt (full-fat) is the closest substitute; mix it in off the heat to avoid curdling and expect a slightly tangier taste.

Q: Is this suitable for meal prep?
A: Absolutely. Enchiladas reheat well and maintain texture. Portion into individual containers for easy lunches or dinners during the week.

Q: Can I add vegetables for more nutrition?
A: Yes. Sautéed spinach, mushrooms, or bell peppers folded into the chicken add complexity and nutrients without changing the dish’s character.

Q: How spicy is this?
A: The heat is mild due to the canned green chiles; use hot diced chiles or add chopped jalapeño if you prefer more kick.

Diet-friendly notes

Lower-carb option: Use low-carb or almond flour tortillas and serve with a side salad instead of rice to reduce carbohydrates.
Lighter version: Reduce the cheese by 25% and use reduced-fat sour cream, though the texture will be slightly less rich.

Plating and presentation

When serving, let the dish rest 5–10 minutes after baking to allow the sauce to settle and make slicing neater.
Sprinkle chopped cilantro, thinly diced tomatoes, and sliced green onions across the top for color and freshness. A few lime wedges on the side add brightness and let diners adjust acidity to taste.

Equipment checklist

9×13-inch baking dish
Medium saucepan for sauce
Whisk and wooden spoon
Medium mixing bowl to combine chicken and cheese
Sharp knife and cutting board for garnishes

Leftover ideas

Turn leftover enchiladas into loaded nachos: crumble slices over tortilla chips, bake until cheese melts, and top with salsa, sour cream, and avocado.
Chop leftovers and fold into scrambled eggs for a breakfast burrito filling.

Troubleshooting quick reference

Sauce too thin: Simmer a few minutes longer to reduce, or whisk in a little extra flour mixed with cold water (slurry) and simmer until thickened.
Sauce too thick: Stir in small amounts of warm chicken broth until it reaches desired consistency.

Final thoughts before serving
This dish balances creamy richness with the tang of sour cream and the gentle heat of green chiles. It’s ideal for feeding a crowd or making ahead for an easy weeknight dinner. Adjust the heat and cheese level to suit your family, and don’t be afraid to add extra veggies or different cheeses to make it your own.

Conclusion

For more creamy, comforting enchilada ideas and variations, you can compare techniques and recipes such as the one at Creamy White Chicken Enchiladas – Melissa Jo Real Recipes to inspire your next bake. If you want another take on white chicken enchiladas with different flavor twists, check out this version at WHITE CHICKEN ENCHILADAS for additional tips and serving inspiration.