Get ready for a dinner that feels like a warm hug after a long day. While I usually love the punch of a traditional red sauce, there is something about this creamy white sauce that is totally crave-worthy and distinct from your standard Tex-Mex fare. I remember the first time I swapped out my usual jarred salsa for this homemade sour cream blend, it completely transformed our Tuesday night dinner rotation.
This recipe is one of those dinners that can be whipped up in about 35 minutes, making it perfect for busy weeknights when you still want something comforting. By using a rotisserie chicken as a shortcut, we significantly reduce the prep time without sacrificing any flavor. Plus, if you have heat-sensitive eaters at the table, this creamy version is naturally milder than its red-sauce cousins, though we can definitely spice it up if you prefer!
If you’ve been looking for sour cream chicken enchiladas that strike the perfect balance between rich comfort and zesty flavor, you are in the right place.
Table of Contents
Sour Cream Chicken Enchiladas
Ingredients
- For the Chicken Filling:
- 2 cups cooked chicken shredded (Rotisserie chicken works best!)
- ½ teaspoon chili powder
- 1 cup shredded Monterey Jack cheese
- 8 medium flour tortillas Soft taco size
- For the Green Chile Sour Cream Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chiles one can
- 1 teaspoon dried cilantro
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- For Topping:
- 1 cup shredded Monterey Jack cheese remaining from the 2 cups total
- Fresh cilantro for garnish optional
Instructions
- Prep & Mix: Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with non-stick spray. In a large bowl, toss the shredded chicken with the chili powder and 1 cup of Monterey Jack cheese until mixed well.
- Roll the Enchiladas: Spoon about ¼ cup of the chicken mixture down the center of a tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with all 8 tortillas, nesting them snugly together.
- Make the Roux: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a smooth roux.
- Create the Sauce: Gradually whisk in the chicken broth. Cook for 3-4 minutes, stirring constantly, until the mixture is bubbly and thickened. Remove from heat.
- Add the Creaminess: Stir in the sour cream, green chiles, cilantro, onion powder, garlic powder, and pepper until smooth. Note: Do not let the sauce boil after adding the sour cream to prevent curdling.
- Assemble & Bake: Pour the sauce evenly over the enchiladas. Top with the remaining 1 cup of cheese. Bake uncovered for 20-22 minutes until bubbly. Broil for 2-3 minutes for golden cheese spots if desired!
Notes
- Make Ahead: You can assemble these in the morning, cover them in the fridge, and bake them for dinner (add 5-10 minutes to the cook time).
- Freezer Friendly: Tightly cover the unbaked casserole and freeze for up to 3 months. Thaw in the fridge overnight before baking.
- Spice Level: These are naturally mild. To kick it up a notch, add a pinch of cayenne or diced jalapeños to the sauce!
Nutrition
Ingredients
Here is everything you need to pull this together. I’ve kept the list practical, relying on pantry staples and easy-to-find fresh items.
For the Chicken Filling:
- 2 cups cooked chicken, shredded (A rotisserie chicken works perfectly here for speed)
- ½ teaspoon chili powder
- 1 cup shredded Monterey Jack cheese
- 8 medium flour tortillas (Soft taco size is usually the best fit)
For the Green Chile Sour Cream Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (Full-fat yields the best texture, but light works too)
- 4 ounces diced green chiles (one standard can)
- 1 teaspoon dried cilantro
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For Topping:
- 1 cup shredded Monterey Jack cheese (This is the remaining portion from your 2 cups total)
- Fresh cilantro for garnish (Optional, but adds a nice pop of color)
Instructions
Here are the steps to get these delicious white chicken enchiladas on the table. Don’t worry if you’ve never made a roux-based sauce before; it’s much easier than it sounds!
1. Prep & Mix the Filling
Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with non-stick cooking spray. In a large mixing bowl, combine your shredded rotisserie chicken, chili powder, and 1 cup of the Monterey Jack cheese. Toss everything together until the chicken is evenly coated with the seasoning and the cheese is distributed throughout. Tip: If your rotisserie chicken is cold from the fridge, give it a quick zap in the microwave to make it easier to mix with the seasoning.
2. Roll the Enchiladas
Working with one tortilla at a time, spoon about ¼ cup of the chicken mixture down the center of each flour tortilla. Fold in the sides slightly, then roll the tortilla up tightly, enclosing the filling completely. Place each rolled enchilada seam-side down in your prepared baking dish, arranging them snugly side by side. Repeat this process until all eight enchiladas are rolled and nestled in the dish.
3. Make the Creamy Sauce
This is where the magic happens. In a medium saucepan over medium heat, melt the butter until it’s fully liquefied. Whisk in the flour and cook for about 1 minute, stirring constantly to create a smooth roux, which will thicken your sauce beautifully.
Gradually pour in the chicken broth while whisking continuously to prevent lumps from forming. Continue cooking until the mixture thickens and becomes bubbly, which typically takes 3-4 minutes.
Once thickened, remove the pan from the heat. Stir in the sour cream, diced green chiles, cilantro, onion powder, garlic powder, and black pepper. Mix until completely smooth and creamy. Crucial Note: Do not let the sauce boil once you’ve added the sour cream, or it may curdle and lose that silky texture.
4. Assemble & Bake
Pour that warm, creamy sour cream enchilada sauce evenly over all the enchiladas in the baking dish, making sure each one gets a generous coating. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
Bake uncovered in the preheated oven for 20-22 minutes until the cheese is melted and the sauce is bubbling around the edges. If you like those golden-brown spots of cheese (I definitely do!), place the dish under the broiler on high for 2-3 minutes, but keep an eye on it to prevent burning. Remove from the oven, let cool for 5 minutes, and garnish with fresh cilantro. Serve hot.
Tips & Variations for the Best Enchiladas
I’ve made these easy sour cream chicken enchiladas dozens of times, and I’ve picked up a few tricks along the way to ensure they turn out perfectly every time.
- Make-Ahead & Freeze: Can You Freeze Sour Cream Chicken Enchiladas? Absolutely. You can assemble the dish completely, cover it tightly, and freeze it for up to 3 months. When you’re ready to eat, thaw the dish in the fridge overnight and bake as directed, adding about 5-10 minutes to the cooking time.
- Spice It Up: If you want a Chipotle sour cream chicken enchilada vibe, try stirring a teaspoon of adobo sauce or some diced jalapeños into the sauce. It adds a smoky depth that pairs beautifully with the creamy base.
- Tortilla Choice: While corn tortillas are traditional for many Mexican dishes, flour tortillas are often preferred for sour cream enchiladas because they hold up better under the heavy, creamy sauce and provide a soft, burrito-like texture.
- Green Chile Sour Cream Sauce Enchiladas: For a greener, tangier version, consider mixing salsa verde or tomatillos into your cream mixture. It cuts through the richness of the dairy perfectly.
Nutritional Note
Nutritional information is approximate and may vary based on ingredients used. This dish is rich in protein thanks to the chicken and calcium from the cheese and sour cream. To lighten it up, you can opt for light sour cream or even swap half the sour cream for Greek yogurt, although this will slightly alter the tanginess.
What to Serve With Sour Cream Chicken Enchiladas
Since this dish is quite rich, I recommend serving it with sides that offer some acidity or lightness.
- Mexican Rice: A fluffy side of seasoned rice soaks up any extra creamy sour cream enchilada sauce on the plate.
- Refried Beans: A classic pairing that makes the meal feel like a restaurant-style feast.
- Fresh Pico de Gallo: The fresh tomatoes and lime juice cut through the richness of the cheese sauce perfectly.
- Green Salad: A simple salad with a vinaigrette dressing can provide a crisp, refreshing contrast to the warm, cheesy casserole.
FAQs
Does sour cream go in chicken enchiladas?
Yes! While traditional enchiladas often use red sauce, sour cream chicken enchiladas (sometimes referred to as white chicken enchiladas) typically use a dairy-based sauce. The sour cream is whisked into a thickened chicken broth base to create a rich, tangy coating that complements the mild chicken filling perfectly.
What is the secret to good enchiladas?
The secret often lies in the sauce consistency and the handling of the tortilla. You want a sauce that is thick enough to coat the tortilla but thin enough to be absorbed slightly. Also, briefly warming your tortillas (even flour ones) before rolling helps prevent cracking.
What’s the difference between white and green enchiladas?
White enchiladas rely primarily on a sour cream or cream cheese base for a rich, ivory-colored sauce. Green enchiladas usually use a base of tomatillos or green chiles (salsa verde). This recipe actually bridges the gap by using a green chile sour cream sauce, giving you the creaminess of the white sauce with the zest of the green chiles.
I hope this sour cream chicken enchiladas recipe becomes a new favorite in your home, just like it is in mine. It’s perfectly refreshing and yet totally crave-worthy! If you try it, I’d love to hear how it turned out or what unique spin you put on it.
