Chicken Enchiladas with Sour Cream White Sauce

When it comes to comfort food that warms the soul and satisfies the deepest savory cravings, few dishes compare to Chicken Enchiladas with Sour Cream White Sauce. While the traditional red sauce enchiladas have their own spicy charm, there is something undeniably luxurious about the creamy, velvety texture of a white sauce based on sour cream and melted cheese. This dish is the culinary equivalent of a warm hug—rich, indulgent, and incredibly flavorful.

This recipe transforms simple pantry staples—flour tortillas, cooked chicken, cheese, and broth—into a gourmet-style dinner that looks like it came straight from a high-end Mexican bistro. The magic lies in the sauce: a buttery, garlicky cream sauce that gets its signature tang from sour cream and green chiles. It coats the soft tortillas in a blanket of “liquid glass,” baking down into a gooey, cheesy masterpiece that is impossible to resist. Whether you are cooking for a busy weeknight family dinner or hosting a festive gathering, these white chicken enchiladas are guaranteed to be a showstopper.

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Why You Will Love This Recipe

There are countless reasons why this specific variation of enchiladas has taken the internet by storm. It isn’t just about the taste; it is about the texture and the ease of preparation.

• The “Glossy” Factor: Unlike some baked dishes that can dry out in the oven, this recipe is designed to stay incredibly moist. The sauce ratios ensure that every inch of the tortilla is drenched, resulting in that mouth-watering, ultra-shiny appearance that signals flavor.
• Versatile Protein: While we use rotisserie chicken for speed and convenience, this is the perfect vessel for leftover grilled chicken, poached breast, or even shredded turkey.
• Crowd Pleaser: The white sauce is generally milder than red chili sauces, making it perfectly kid-friendly and approachable for those who might be sensitive to high heat levels, yet it remains complex enough for adults to adore.
• Make-Ahead Magic: These enchiladas assemble beautifully in advance, allowing the flavors to meld together in the fridge before you pop them in the oven.

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Ingredients Needed

To achieve that restaurant-quality taste and the signature glossy look, you need the right balance of ingredients. Here is what you will need:

For the Filling

• Shredded Chicken (3 cups): You can use a store-bought rotisserie chicken, boiled chicken breast, or leftover baked chicken. Shred it finely so it rolls easily.
• Monterey Jack Cheese (2 cups, divided): This is the gold standard for melting. It provides that gooey stretch without being too oily. Half goes inside, half goes on top.
• Flour Tortillas (8-10 large): Flour tortillas are preferred here over corn because they hold up better to the heavy cream sauce and provide a soft, pillowy texture.
• Diced Green Chiles (4 oz can): Optional in the filling, but adds a nice zest.

For the Sour Cream White Sauce

• Butter (3 tbsp): Salted or unsalted works, but salted adds a nice savory depth.
• All-Purpose Flour (3 tbsp): This is the thickener for your roux.
• Chicken Broth (2 cups): Use a high-quality broth for the best color and flavor.
• Sour Cream (1 cup): The star of the show. Full fat is recommended for the best texture and to prevent curdling.
• Diced Green Chiles (4 oz can): These add tang and mild heat to the sauce.
• Spices: Garlic powder, onion powder, salt, and pepper to taste.

For the Garnish

• Roma Tomatoes: Finely diced for a pop of fresh red color.
• Fresh Cilantro: Chopped for an herbal contrast.
• Green Onions: Sliced thin for crunch.

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Step-by-Step Instructions

1. Prepare the Oven and Baking Dish

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick spray or a light coating of butter. This ensures your enchiladas don’t stick and makes cleanup easier.

2. Create the Chicken Filling

In a large mixing bowl, combine the shredded chicken and 1 cup of the shredded Monterey Jack cheese. If you like a little extra flavor inside the roll, you can add a sprinkle of taco seasoning or a tablespoon of the green chiles here. Toss until the cheese is evenly distributed among the chicken strands.

3. Roll the Enchiladas

Lay out a flour tortilla. Place a generous portion of the chicken and cheese mixture in the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process until the baking dish is full (usually 8 to 10 enchiladas). The seam-side down placement keeps them from unrolling during the baking process.

4. Make the Roux

In a medium saucepan over medium heat, melt the butter. Once bubbling, whisk in the flour. Cook this mixture for about 1 minute, stirring constantly. You want the raw flour taste to cook out, but you don’t want it to brown too much—we are aiming for a white sauce.

5. Simmer the Sauce

Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Continue to cook and stir until the mixture thickens and bubbles. It should coat the back of a spoon. Remove the saucepan from the heat.

6. Add the Creaminess

Once removed from the heat, stir in the sour cream and the can of diced green chiles. Season with garlic powder, onion powder, salt, and pepper. Important: Do not let the sauce boil once the sour cream is added, as high heat can cause the dairy to separate or curdle. You want a smooth, glossy consistency.

7. Smother and Bake

Pour the white sauce evenly over the rolled enchiladas. Ensure every edge of the tortillas is covered to prevent them from getting crispy or dry. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top. Bake in the preheated oven for 20-25 minutes. You are looking for the sauce to be bubbling and the cheese to be fully melted. For a slightly golden top, you can broil for 1-2 minutes at the end, but watch carefully!

8. Garnish and Serve

Remove from the oven and let it sit for 5 minutes. This allows the sauce to set slightly. Garnish generously with chopped tomatoes, cilantro, and green onions. Serve hot.

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Tips for the Perfect Sauce Texture

The hallmark of this dish is the “wet and glistening” look. To achieve this, moisture management is key. If your sauce looks too thick in the pan, add a splash more broth. The sauce will thicken further in the oven as the starch from the tortillas absorbs some liquid. Using full-fat sour cream is also crucial; low-fat versions contain more water and stabilizers that don’t melt as smoothly, leading to a less glossy finish.

Additionally, avoid pre-shredded bagged cheese if possible. Bagged cheese is coated in cellulose (potato starch) to prevent clumping, which inhibits proper melting. Grating your own block of Monterey Jack will result in that mirror-like oil reflection and superior cheese pull.

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Variations and Substitutions

While the classic recipe is divine, you can customize it to fit your pantry or dietary needs:

• Corn Tortillas: If you prefer a gluten-free option or a more traditional texture, use corn tortillas. However, you must briefly fry them in oil or warm them significantly before rolling to prevent cracking.
• Spice It Up: Add a diced jalapeño to the chicken mixture or use “Hot” green chiles in the sauce for a kick.
• Veggie Boost: Mix spinach, black beans, or corn into the chicken filling to bulk up the nutrients.
• Greek Yogurt: For a slightly lighter version, you can substitute Greek yogurt for sour cream, though the tang will be sharper and the sauce slightly less glossy.

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Serving Suggestions

These rich enchiladas pair perfectly with lighter, acidic sides to cut through the creaminess. Consider serving with:

• Mexican Rice: The tomato-based rice complements the white sauce beautifully.
• Refried Beans: A classic side that adds earthy tones.
• Avocado Salad: Sliced avocado or guacamole adds a fresh, cool element.
• Elote (Street Corn): Grilled corn with chili powder and lime.

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Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3-4 days. The sauce will thicken in the fridge.

Freezer: You can freeze the assembled (unbaked) enchiladas. Wrap the dish tightly in plastic wrap and foil. Bake from frozen by adding 15-20 minutes to the cook time. Cooked enchiladas can also be frozen but the texture of the sauce may change slightly upon reheating.

Reheating: Microwave individual portions for 1-2 minutes. For larger portions, reheat in the oven at 350°F covered with foil to keep the moisture locked in.

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Nutritional Insight

While this is an indulgent meal, it offers a good balance of protein from the chicken and calcium from the cheese and dairy. By controlling the amount of cheese and using lean chicken breast, you can moderate the fat content without sacrificing the soul-satisfying flavor of the dish.

This Chicken Enchiladas with Sour Cream White Sauce recipe is more than just dinner; it is a request-heavy favorite that will likely earn a permanent spot in your recipe rotation. The combination of savory chicken, tender tortillas, and that unforgettable glossy white sauce is simply unbeatable.