Chicken Enchiladas with Sour Cream White Sauce

Name: Chicken Enchiladas with Sour Cream White Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 8 flour tortillas; 1 cup sour cream; 1 cup cream of chicken soup; 1 cup shredded cheese (cheddar or Mexican blend); 1/2 cup milk; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; Chopped cilantro for garnish (optional)

There’s something instantly comforting about the smell of warm tortillas, melted cheese, and a tangy sour cream sauce wafting from the oven — a rich, savory aroma that promises creamy bites, slightly crisp edges, and a tender, juicy chicken filling. This dish is the kind of home-cooked hug that fills the kitchen with cozy chatter and hungry appetites. Whether the first forkful brings back family dinners, game-night gatherings, or the simple pleasure of a weeknight well-cooked, these chicken enchiladas with sour cream white sauce deliver both nostalgia and ease.

If you enjoy creamy white enchilada recipes, you might like this similar take for a slightly different texture and flavor profile: Creamy White Chicken Enchiladas.

These enchiladas shine for dinner parties, late-week comfort meals, or potlucks where a make-ahead pan is welcomed. They’re forgiving to customize — quick enough for a weeknight yet substantial enough for a cozy weekend meal.

At a Glance

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Servings: 6
Difficulty Level: Easy — great for cooks of any level

Nutrition Highlights

Estimated nutrition per serving (based on 6 servings). These are approximate values calculated using nutrient data from USDA FoodData Central and typical packaged product nutrition labels. For precise counts use your ingredient labels or a nutrition calculator.

Calories: ~430 kcal
Protein: ~26 g
Carbohydrates: ~27 g
Fat: ~22 g
Fiber: ~1–2 g
Sodium: ~700 mg (varies widely based on canned soup, cheese, and tortillas)

Notes: Values are estimates. The USDA FoodData Central and guidance from health resources such as the Mayo Clinic were used to inform portion and composition estimates. Actual nutrition will vary by brand of tortillas, cheese, sour cream, and soup. If you need strict tracking for medical or dietary reasons, enter exact product labels into a nutrition calculator.

Why You’ll Love It

Comforting creaminess: The sour cream and cream-of-chicken base creates a velvety, slightly tangy sauce that clings to the tortillas and chicken for every bite.
Crowd-pleaser: This dish stretches easily to feed a group and reheats beautifully, making it perfect for potlucks and family dinners.
Quick and forgiving: With pre-cooked chicken and a simple sauce-to-pour, these enchiladas come together fast and hold up well if you need to make them ahead.
Custom-friendly: You can lighten, spice up, or make it gluten-free without losing the dish’s soul.

Preparation Guide

Ingredients

2 cups cooked chicken, shredded
8 flour tortillas
1 cup sour cream
1 cup cream of chicken soup
1 cup shredded cheese (cheddar or Mexican blend)
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Optional ingredients and substitutions

Use rotisserie chicken or leftover roasted chicken for convenience.
For a lighter version: substitute Greek yogurt (thinned with a little milk) for some or all of the sour cream.
For gluten-free: swap the flour tortillas for corn tortillas (softened briefly in a skillet) or certified gluten-free tortillas.
Add-ins: sautéed onions, bell peppers, or a cup of black beans for texture and fiber.
Swap cream of chicken soup for cream of mushroom or a homemade béchamel to control sodium.

Step-by-step instructions

Preheat oven to 350°F (175°C).
In a bowl, mix the shredded chicken, half of the cheese, garlic powder, onion powder, salt, and pepper.
Spoon some of the chicken mixture onto each tortilla, roll up tightly, and place seam-side down in a greased baking dish.
In another bowl, combine sour cream, cream of chicken soup, milk, and the remaining cheese. Mix well.
Pour the sauce over the rolled enchiladas in the baking dish.
Bake for 20–25 minutes until heated through and bubbly.
Garnish with cilantro if desired and serve hot.

Practical tips

Soften the tortillas briefly (10–15 seconds per side in a hot, dry skillet or wrapped in a damp towel and microwaved 20–30 seconds) to prevent cracking when rolling.
Avoid overmixing the chicken filling — you want distinct bites of chicken, not a paste.
If your sauce seems too thick, add a splash more milk to thin it before pouring.
Check doneness by ensuring the center is hot and the sauce is bubbling; an instant-read thermometer should read at least 165°F (74°C) for reheated chicken to meet food-safety standards.

Serving Suggestions

Serve It Up: Plate a couple of enchiladas with a scoop of Spanish rice and refried beans for a classic meal.
Fresh accents: Add a simple cabbage slaw or a crisp green salad tossed with lime vinaigrette to cut through the richness.
Toppings: Offer sliced avocado, pickled jalapeños, extra shredded cheese, or hot sauce at the table.
For a brunch twist: serve with a side of scrambled eggs and black beans for a Tex-Mex weekend brunch.
Pair with a zesty drink like a citrusy agua fresca or a light beer.

Here’s another idea if you’re planning a full Mexican-inspired menu: complement this creamy main with lighter seafood or taco dishes like Baja shrimp tacos with Baja cream sauce for variety and contrast.

How to Store

Room temperature: Do not leave cooked enchiladas at room temperature for more than 2 hours (1 hour if hot weather) — follow USDA food-safety guidance.
Refrigeration: Store in an airtight container or covered baking dish in the fridge for 3–4 days. Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions until hot.
Freezer: Freeze tightly wrapped or in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. When reheating from frozen, add a little moisture (a splash of milk or broth) and tent with foil to prevent drying.

Pro Tips & Tricks

Best chicken: Use dark meat (thighs) for more flavor and moisture, or a mix of breast and thigh for lean protein with richness.
Cheese choice: A good melting cheese (Monterey Jack, mild cheddar, or a Mexican blend) gives stretch and creaminess. Avoid pre-shredded cheese with anti-caking agents if you want the silkiest melt.
Sauce texture: For the silkiest white sauce, whisk sour cream and soup together before adding milk so the dairy incorporates smoothly. If the sauce separates during baking, a quick stir after baking usually brings it back together.
Salt control: Canned soup and cheese add sodium — taste the sauce before adding extra salt and adjust at the table if needed.
Crisp edges: For slightly crisped tortilla edges, broil 1–2 minutes at the end (watch carefully) or remove foil for the last 5 minutes of baking.

Creative Twists

Green Chile & Corn: Stir in 1 cup roasted corn and 1/2 to 1 cup diced green chiles to the chicken filling for sweetness and mild heat. Top with crumbled Cotija instead of shredded cheddar.
Buffalo Chicken Version: Toss the shredded chicken with 1/3 cup buffalo sauce and use blue-cheese crumbles in the sauce for a tangy, spicy crossover.
Vegetarian Swap: Replace chicken with a mixture of black beans, sautéed mushrooms, and roasted sweet potato. Use a creamy cashew sauce instead of sour cream for vegans.
Lighter Option: Use low-fat Greek yogurt in place of part or all of the sour cream, and use low-fat milk and reduced-fat cheese to cut calories while keeping protein.
Gluten-Free: Use warmed, pliable corn tortillas (or packaged gluten-free tortillas) and ensure canned soup is gluten-free or substituted with a gluten-free béchamel.

All Your Questions Answered

Q: Can I make these ahead of time and bake later?
A: Yes — assemble, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to baking if chilled.

Q: How do I prevent soggy tortillas?
A: Briefly soften tortillas before rolling and don’t over-saturate them with sauce. You can also lightly brush tortillas with oil and warm them to create a slight barrier.

Q: Can I use rotisserie chicken?
A: Absolutely — rotisserie chicken is a great time-saver and adds rich flavor.

Q: What if my sauce separates?
A: If the sauce looks separated after baking, stir gently — the sauce often re-emulsifies when combined. For future batches, warm the sour cream slightly before mixing to avoid temperature shocks.

Q: Healthier version ideas?
A: Use Greek yogurt, low-fat milk, reduced-fat cheese, and whole-wheat or corn tortillas; add beans or veggies to boost fiber and volume.

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Conclusion

This chicken enchilada recipe with sour cream white sauce balances comforting creaminess with simple technique — an ideal weeknight main or a crowd-pleasing potluck dish. Try it as written, or explore the variations above to make it your own. For more inspiration on homemade white enchilada sauces, see this detailed recipe for White Chicken Enchiladas with the Best Homemade Sauce, and if you want another creamy, tangy taco-style idea to pair with this meal, check out this easy Easy Sour Cream Chicken Enchiladas (White Sauce) walkthrough.

If you make these enchiladas, please share your photos and tips — I love hearing how readers adapt the recipe. Happy cooking!