Chicken enchiladas are one of those cozy, delicious meals that feel like a warm hug on a plate. When topped with a creamy sour cream white sauce, they transform into a luscious Tex-Mex delight that’s perfect for any occasion.

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Whether you’re searching for a satisfying weeknight dinner or a crowd-pleaser for potlucks, these enchiladas deliver both flavor and comfort in every bite.

$Chicken Enchiladas with Sour Cream White Sauce A Tex Mex Comfort Classic$

Chicken Enchiladas with Sour Cream White Sauce

George Law

These Chicken Enchiladas with Sour Cream White Sauce are a creamy, cheesy Tex-Mex favorite that deliver pure comfort in every bite. Perfect for family dinners, potlucks, or make-ahead meals they’re simple, satisfying, and loaded with flavor.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Tex-Mex

Servings 8 enchiladas

Calories 380 kcal

Equipment

baking dish
saucepan for preparing sauce
whisk
mixing bowl
spoon or ladle
knife and cutting board for garnishes

Ingredients

2 cups shredded cooked chicken (rotisserie recommended)
8 flour tortillas
2 tbsp butter
2 tbsp all-purpose flour
1 1/2 cups chicken broth (low sodium)
1 cup sour cream
1 can (4 oz) diced green chiles
2 cups shredded Monterey Jack cheese (divided)
1/2 cup diced tomatoes (optional, for garnish)
1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions

In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in chicken broth and simmer until thickened.
In a mixing bowl, combine shredded chicken with half of the shredded cheese and half of the green chiles. Set aside for filling.
In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually whisk in chicken broth and simmer until thickened.
Remove sauce from heat and stir in sour cream and remaining green chiles until smooth and creamy.
Spoon chicken filling onto each tortilla, roll up tightly, and place seam-side down in the baking dish.
Pour sour cream sauce evenly over enchiladas and sprinkle with remaining shredded cheese.
Bake uncovered for 20–25 minutes until sauce is bubbly and cheese is golden brown.
Let rest for 5 minutes before serving. Garnish with diced tomatoes and fresh cilantro if desired.

Notes

Use rotisserie chicken for convenience, and adjust the spice by choosing mild or hot green chiles. Substitute Greek yogurt for sour cream for a lighter version. Garnish with fresh cilantro and diced tomatoes for color and freshness.

Keyword chicken enchiladas, easy dinner recipe, sour cream enchiladas, tex-mex comfort food

Why You’ll Love This Chicken Enchiladas with Sour Cream White Sauce

Rich, creamy flavor: The sour cream white sauce creates a velvety layer over the enchiladas that’s irresistible.
Simple and approachable: Made with pantry staples like chicken broth and shredded cheese, this recipe is straightforward enough for beginners.
Customizable: You can easily swap ingredients or add toppings to tweak the flavor to your liking.
Great make-ahead option: Prepare and assemble ahead of time, then bake when you’re ready.
Feeds a crowd: Eight enchiladas serve a family dinner or a friendly gathering perfectly.

Chicken Enchiladas with Sour Cream White Sauce A Tex Mex Comfort Classic 1

Ingredients for Chicken Enchiladas with Sour Cream White Sauce You’ll Need

2 cups shredded cooked chicken (rotisserie chicken is a fantastic shortcut)
8 flour tortillas (soft and pliable for rolling)
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth (low sodium recommended)
1 cup sour cream (full-fat adds best creaminess)
1 (4 oz) can diced green chiles (mild or hot, based on preference)
2 cups shredded Monterey Jack cheese (or a blend with mozzarella for extra melt)
1/2 cup diced tomatoes (optional, for a fresh topping)
1/4 cup chopped fresh cilantro (optional, for garnish)

Step-by-Step Instructions

Preheat and prepare: Start by heating your oven to 375°F (190°C). Lightly grease a baking dish to keep your enchiladas from sticking.
Mix the filling: Combine the shredded chicken with half the shredded cheese and half the green chiles in a mixing bowl. This mixture forms the flavorful core of your enchiladas.
Make the sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it becomes a light roux. Slowly add chicken broth while whisking, letting the sauce simmer and thicken.
Add cream and chiles: Remove the sauce from heat and stir in the sour cream along with the remaining green chiles until smooth and creamy.
Assemble enchiladas: Spoon the chicken mixture evenly onto each flour tortilla, roll them up, and place seam-side down snugly in the baking dish.
Top with sauce and cheese: Pour the sour cream white sauce evenly over the rolled enchiladas, then sprinkle with the remaining shredded cheese.
Bake: Place the dish uncovered in the oven for 20-25 minutes. You’re looking for a bubbly sauce and golden cheese on top.
Garnish and serve: Optional diced tomatoes and fresh cilantro add a bright contrast. Let the enchiladas rest for 5 minutes before serving so the sauce settles and flavors blend.

Prep and Cook Times

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 enchiladas

Tips for Storage, Freezing, and Reheating

Storage: Keep leftovers covered in the refrigerator for up to 3 days.
Freezing: Enchiladas freeze well. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 350°F oven until warmed through, about 15-20 minutes. Avoid microwave reheating for best texture.

Serving Suggestions and Garnishes

These enchiladas pair well with classic Tex-Mex sides like Mexican rice, refried beans, or a crisp green salad. Add guacamole or a dollop of extra sour cream on top for more indulgence.

Flavor Variations and Add-Ons

For a spicy kick, add diced jalapeños or swap green chiles for a hotter variety.
Stir in black beans or corn for extra texture and nutrition.
Use whole wheat or corn tortillas for a different texture.
Sprinkle with crumbled cotija cheese or shredded cheddar to mix up the cheese profile.

A Slice of Tex-Mex Tradition

Enchiladas are a beloved dish rooted deeply in Mexican cuisine, adapted in many regions of the U.S. with a Tex-Mex twist. The creamy white sauce in this recipe is a comforting variation that softens the usual tomato red sauce, offering a milder but richly satisfying taste.