Introduction
There’s a moment, just as the oven’s warm breath hits the kitchen and a creamy, garlicky aroma drifts through the house, when comfort takes shape: soft tortillas steaming at the edges, melted cheese stretching with every forkful, and a tangy-smooth white sauce that sings against tender shredded chicken. These Chicken Enchiladas with Sour Cream White Sauce are rich without being heavy, bright with cilantro and spices, and satisfyingly homey — the kind of dish that fills plates and hearts in equal measure.
Make them for a cozy weeknight when you want something effortless but impressive, for weekend gatherings where people linger over seconds, or for a festive potluck when you want a crowd-pleaser that travels well. If you love creamy, saucy enchiladas, you might also enjoy this take on creamy white chicken enchiladas from a related recipe: creamy white chicken enchiladas. Read on for everything you need to make this comforting classic.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 35 minutes (including sauce and baking)
- Total Time: 50 minutes
- Servings: 4 (2 enchiladas per person, using 8 tortillas)
- Difficulty Level: Easy — great for cooks of all skill levels
Nutrition Highlights
Per serving (recipe divided into 4 servings) — approximate estimates based on typical ingredient values and USDA FoodData Central; for general dietary guidance see CDC and Mayo Clinic resources.
- Calories: ~640 kcal
- Protein: ~38 g
- Carbohydrates: ~49 g
- Fat: ~36 g
- Saturated Fat: ~11 g
- Fiber: ~3 g
- Sodium: ~850–1,000 mg (varies with broth, cheese, and tortilla brands)
Notes: These are estimates intended as a guideline. If you need precise numbers for medical or strict dietary needs, weigh your exact ingredients and calculate using a nutrition database such as USDA FoodData Central or a trusted app. (Sources consulted: USDA FoodData Central; general dietary recommendations: CDC, Mayo Clinic.)
Perfect For…
This version of chicken enchiladas shines for its balance of comfort and approachability:
- Irresistible flavor and texture contrast — silky sour-cream sauce, tender chicken, gooey cheese, and soft tortillas.
- Family dinners and weekend meal prep: make a batch and enjoy leftovers.
- Entertaining: bake in a large dish and let guests serve themselves; the dish is easy to scale.
- Seasonally flexible: soothing in cool months, but bright cilantro keeps it fresh enough for spring gatherings.
How to Make Chicken Enchiladas with Sour Cream White Sauce
Ingredients
- 8 tortillas
- 2 cups cooked chicken, shredded (about 10–12 oz / 280–340 g)
- 1 cup shredded cheese (Cheddar or Monterey Jack), plus extra for topping
- 1 cup sour cream
- 1 cup chicken broth
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Optional ingredients & substitutions
- Swap sour cream for Greek yogurt (whole-milk Greek yogurt for creaminess) for a tangier, higher-protein option.
- Use rotisserie chicken to save time.
- For a milder sauce, replace 1/4 cup of sour cream with heavy cream.
- Make corn-tortilla version: warm corn tortillas to prevent cracking; this also makes the dish gluten-free if you use gluten-free flour or cornstarch for thickening.
Directions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, heat olive oil over medium heat. Stir in the flour and cook for about 1 minute to form a roux (this removes raw flour taste).
- Gradually whisk in the chicken broth, then add garlic powder, onion powder, salt, and pepper. Bring to a gentle simmer and stir until the sauce starts to thicken, about 2–3 minutes.
- Remove the saucepan from heat and whisk in the sour cream until smooth. Taste and adjust seasoning — the sauce should be creamy and slightly tangy. If it’s too thick, whisk in a tablespoon of extra broth.
- Lay out each tortilla and place a portion of shredded chicken and a sprinkle of cheese down the center, then roll up and place seam side down in a lightly greased baking dish (arrange them snugly so they hold shape while baking).
- Pour the sour cream sauce evenly over the rolled tortillas and sprinkle with any remaining cheese.
- Bake in the preheated oven for 25–30 minutes, until the sauce is bubbly and the cheese is golden and slightly browned.
- Remove from oven and garnish with chopped cilantro before serving.
Practical tips
- Warm tortillas before filling (wrap in a damp towel and microwave 20–30 seconds) to prevent tearing.
- Avoid overfilling each tortilla; it makes rolling difficult and the enchiladas can burst in the oven.
- If the sauce separates, whisk in a splash of warm broth off heat to recombine.
- Check doneness by ensuring the sauce is bubbling around the edges and cheese is melted.
Best Pairings
- Classic sides: Spanish rice, cilantro-lime rice, or simple black beans.
- Fresh contrast: a crisp cabbage slaw or a chopped salad with lime vinaigrette.
- Cooling topping: avocado slices, a dollop of extra sour cream or crema, and pickled red onions.
- Drinks: a light cerveza, sparkling agua fresca, or a zesty margarita.
- If you enjoy variations on creamy sauces, try pairing this with another rich seafood option such as Baja shrimp tacos with Baja cream sauce for themed menus.
Keeping it Fresh
- Room temperature: Do not leave perishable food at room temperature longer than 2 hours.
- Refrigeration: Store in an airtight container; eat within 3–4 days. Cover the baking dish tightly or transfer portions to sealed containers.
- Freezer: Enchiladas freeze well. Freeze in a suitable container for up to 2–3 months. Thaw overnight in the refrigerator before reheating and bake at 350°F until heated through (about 20–30 minutes).
- Reheating tip: Cover with foil to prevent the top from over-browning; remove foil for the last 5–7 minutes to re-crisp cheese.
Chef’s Advice
- Use high-quality sour cream or full-fat Greek yogurt for the creamiest texture; low-fat options can separate when heated.
- For the best texture, shred cheese yourself from a block — pre-shredded cheese often contains anti-caking agents that can affect melt.
- If you want a silkier sauce, strain it through a fine mesh before pouring over the enchiladas.
- Adjust salt at the end; cheeses and broth already contribute sodium. Taste before adding extra.
- Make ahead: Assemble the enchiladas and refrigerate (covered) for a few hours or overnight; bake right before serving for maximum convenience without loss of flavor.
Fun Flavor Ideas
- Verde twist: Replace the sauce with a tomatillo-cream sauce (blend roasted tomatillos with a bit of sour cream) and swap cheddar for pepper jack.
- Smoky chipotle: Stir 1–2 teaspoons of chipotle in adobo into the sauce for a smoky heat.
- Vegetarian version: Substitute shredded roasted cauliflower or jackfruit for the chicken, and use vegetable broth. Add black beans for more protein.
- Gluten-free option: Use corn tortillas and thicken sauce with 1 tablespoon cornstarch mixed into cold broth instead of flour.
Recipe Q&A
Q: Can I make this ahead of time?
A: Yes — assemble, cover, and refrigerate for up to 24 hours, then bake 25–30 minutes at 350°F until bubbly. For longer storage, assemble and freeze (see storage guidance).
Q: My sauce separated — how do I fix it?
A: Whisk in a tablespoon of warm chicken broth off the heat to bring it back together. Reheat gently; high heat can cause separation.
Q: Can I use pre-shredded rotisserie chicken?
A: Absolutely — rotisserie is a great shortcut and adds flavor. Be sure to shred it finely so the enchiladas roll neatly.
Q: How do I reduce sodium?
A: Use low-sodium chicken broth, choose a low-sodium cheese, and taste before adding extra salt.
Q: How can I make this lighter?
A: Use Greek yogurt instead of sour cream, reduce cheese slightly, and use whole-wheat or corn tortillas. Adding more veggies (spinach, peppers) stretches the recipe with fewer calories per serving.
Conclusion
These Chicken Enchiladas with Sour Cream White Sauce are a reliably comforting, crowd-pleasing dish that’s simple to make and endlessly adaptable — perfect for busy weeknights or relaxed gatherings. If you’d like more ideas for white enchilada sauces and alternative preparations, check this detailed white chicken enchiladas sauce guide for inspiration: Gonna Want Seconds white chicken enchiladas sauce recipe, and for a close variation with a sour cream base, see this Easy Sour Cream Chicken Enchiladas guide: BlackberryBabe sour cream chicken enchiladas.
Try the recipe, leave a comment about your tweaks or favorite sides, and share a photo — I love seeing how readers make it their own.
Print
Chicken Enchiladas with Sour Cream White Sauce
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These creamy, garlicky chicken enchiladas are filled with tender shredded chicken and topped with a tangy sour cream white sauce, perfect for any occasion.
Ingredients
- 8 tortillas
- 2 cups cooked chicken, shredded (about 10–12 oz / 280–340 g)
- 1 cup shredded cheese (Cheddar or Monterey Jack), plus extra for topping
- 1 cup sour cream
- 1 cup chicken broth
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, heat olive oil over medium heat. Stir in the flour and cook for about 1 minute to form a roux.
- Gradually whisk in the chicken broth, then add garlic powder, onion powder, salt, and pepper. Simmer and stir until the sauce thickens, about 2–3 minutes.
- Remove from heat and whisk in the sour cream until smooth. Adjust seasoning if necessary.
- Fill each tortilla with shredded chicken and a sprinkle of cheese, roll up, and place seam side down in a greased baking dish.
- Pour the sour cream sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake for 25–30 minutes, until bubbling and golden.
- Garnish with chopped cilantro before serving.
Notes
Can be refrigerated for up to 24 hours before baking. Enchiladas can also be frozen for up to 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 640
- Sugar: 5g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 11g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 80mg
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