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Close-up view of plated sour cream chicken enchiladas topped with melted Monterey Jack cheese and fresh cilantro, showing the creamy white sauce and tender shredded chicken filling inside.

Sour Cream Chicken Enchiladas

Hilary PARKER
Get ready to fall in love with these Sour Cream Chicken Enchiladas! Unlike traditional red sauce versions, this recipe features a silky, homemade white sauce made with green chiles and sour cream that is totally crave-worthy. Using rotisserie chicken makes prep a breeze, meaning you can have this bubbly, cheesy Tex-Mex comfort food on the table in about 35 minutes. Perfect for busy weeknights or a cozy family dinner!
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Prep Time 15 minutes
Cook Time 20 minutes
Course Dinner, Main Dishes
Cuisine Mexican-American, Tex-Mex
Servings 4
Calories 580 kcal

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

Serving: 2enchiladasCalories: 580kcalCarbohydrates: 38gProtein: 32gFat: 34gSaturated Fat: 18gSodium: 980mgFiber: 2gSugar: 4g
Keyword Creamy Enchilada Sauce, Sour Cream Chicken Enchiladas, White Chicken Enchiladas
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