I roll shredded chicken and cheese in soft flour tortillas, smother them in a silky sour cream–based white sauce, then bake until bubbly and golden—creating a creamy, comforting twist on classic enchiladas.

Chicken Enchiladas with Sour Cream White Sauce

Why You’ll Love This Recipe

I adore how this dish marries richness and ease: the smooth sour cream sauce brings gentle tang, the melted cheese adds gooey comfort, and the chicken filling is hearty yet simple. It’s perfect for busy weeknights or cozy family dinners, and the leftovers reheat beautifully.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked, shredded chicken (rotisserie or homemade)
1 cup shredded Monterey Jack or cheddar cheese (plus extra for topping)
8–10 flour tortillas (taco or burrito size)
White sauce:
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4‑oz) can diced green chilies (optional)
- Salt & pepper

directions

Preheat the oven to 350 °F (175 °C). Grease a 9×13″ baking dish.
Make filling. In a bowl, mix shredded chicken with 1 cup cheese (reserve the rest for topping). Season with salt and pepper.
Prepare sauce. Melt butter in a saucepan over medium heat. Whisk in flour; cook 1 minute. Gradually whisk in broth until smooth and bubbling. Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.
Assemble enchiladas. Place about ¼ cup chicken mixture in each tortilla, roll, and arrange seam-side down in the baking dish.
Bake. Pour sauce evenly over tortillas. Sprinkle remaining cheese on top. Cover with foil and bake for 20–25 minutes until heated through. Remove foil and broil 2–3 minutes until bubbly and lightly browned.
Rest and serve. Let cool 5 minutes. Garnish with cilantro, green onions, or a dollop of extra sour cream, if desired.

Servings and timing

Serves: 5–6
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: ~40 minutes

Variations

Lower-carb tortilla option: swap for corn or gluten-free tortillas—warm them briefly in oil to prevent tearing.
Veggie-loaded: add sautéed onions, bell peppers, black beans, or zucchini.
Spiced up: use pepper jack cheese or mix in jalapeños for heat.
Freezer-friendly: assemble unbaked, wrap tightly, and freeze. Thaw and bake as directed.

storage/reheating

I refrigerate leftovers covered for up to 3–4 days or freeze assembled unbaked for up to 3 months. To reheat, bake covered at 350 °F for 20 minutes or microwave individual portions until hot.

FAQs

Can I use rotisserie chicken?

Yes—I often shred rotisserie chicken for a quick shortcut. It’s flavorful and makes prep a breeze.

What if I don’t have green chilies?

You can omit them or substitute with diced canned jalapeños or a spoonful of salsa for extra flavor.

Will corn tortillas work?

Absolutely—just warm them briefly in oil or microwave to avoid cracking.

Can I make these gluten-free?

Yes—simply use gluten-free tortillas. Check that your flour and broth are certified gluten-free.

How do I prevent soggy tortillas?

Frying or warming tortillas before rolling helps seal them and keeps soaking to a minimum.

Conclusion

I absolutely love these chicken enchiladas with sour cream white sauce—they strike the perfect balance between comforting, cheesy indulgence and easy preparation. Creamy, tangy sauce and tender chicken wrapped in soft tortillas make it a family favorite that consistently wins rave reviews.