Chicken Enchiladas with Sour Cream: 7 Irresistible Reasons

Name: Chicken Enchiladas with Sour Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked, shredded chicken (rotisserie chicken works great); 8 small flour tortillas (6-inch size); 2 cups shredded Monterey Jack cheese (divided); 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chilies; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Fresh cilantro for garnish (optional)

Jump to Recipe

If there’s one dinner that checks all the boxes—creamy, cheesy, cozy, and easy to throw together after a long day—it’s Chicken Enchiladas with Sour Cream White Sauce. This recipe is my weeknight hero, the one I turn to when I want something that feels like a warm hug after a chaotic day of work, errands, and “Mom, what’s for dinner?” on repeat.

And the best part? These enchiladas are a flavor-packed miracle that feel indulgent without requiring a culinary degree or a sink full of dishes. Just simple ingredients, easy steps, and a dish the whole family will happily devour.

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

Let’s be real. Some nights, you just need dinner to handle itself. These enchiladas are:

Creamy and cheesy with a mild kick (perfect for picky eaters!)
Built on budget-friendly pantry staples
Prepped in under 30 minutes, then baked to golden bubbly perfection
Great for leftovers—if you’re lucky enough to have any!

Whether it’s for a casual dinner, a cozy Sunday meal, or a crowd-pleaser at a potluck, this one’s a guaranteed winner.

Ingredients You’ll Need

Here’s what you’ll need to make this dreamy dish come to life:

2 cups cooked, shredded chicken (rotisserie chicken is your best friend here)
8 small flour tortillas (6-inch size)
2 cups shredded Monterey Jack cheese, divided
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh cilantro for garnish (optional but lovely)

How to Make Chicken Enchiladas with Sour Cream White Sauce

1. Prepare the Filling

Mix the Chicken and Cheese: In a large mixing bowl, stir together the shredded chicken and 1 cup of Monterey Jack cheese.
Season It Up: Add garlic powder, onion powder, cumin, salt, and pepper. Give it a good stir to coat everything evenly.

2. Assemble the Enchiladas

Fill ’em Up: Lay out a tortilla, spoon about 1/4 cup of the chicken mixture into the center, then roll it up snugly.
Line ’em Up: Place each tortilla seam-side down in a greased 9×13-inch baking dish. Keep rolling until the dish is full.

3. Make the White Sauce

Butter & Flour First: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to create a smooth paste (aka a roux).
Add Broth: Slowly whisk in the chicken broth, stirring constantly until the mixture thickens—about 3-4 minutes.
Creamy Goodness: Remove from heat. Stir in the sour cream and diced green chilies until smooth. Taste and add extra salt or pepper if needed.

4. Bake to Perfection

Pour & Sprinkle: Pour the sauce evenly over your rolled enchiladas. Sprinkle the remaining 1 cup of cheese over the top.
Bake: Pop it into a 350°F oven and bake uncovered for 20-25 minutes, until everything’s hot and bubbly.
Garnish: Finish with fresh cilantro for a touch of brightness (and Instagram appeal).

Tips for the Best Enchiladas Ever

Make Ahead Tip: You can assemble the enchiladas a day in advance and refrigerate. Just add the sauce and bake when ready.
Tortilla Trouble?: If your tortillas are cracking when you roll them, warm them in the microwave for 10-15 seconds to soften.
Want More Heat?: Add a dash of hot sauce to the filling or sauce if your crew can handle it!

This Recipe Saved My Sanity One Tuesday Night…

No joke—this was the dish that saved me during a week of back-to-school chaos, two birthday parties, and a work deadline looming over my head. I threw everything together in 20 minutes and had time to actually sit down with my family instead of hovering over the stove.

Comfort food that gives you your evening back? Yes, please.

Creamy Chicken Enchiladas with Sour Cream White Sauce topped with melted cheese and fresh cilantro — Irresistible Chicken Enchiladas with Sour Cream White Sauce, baked to golden, creamy perfection

FAQs About Chicken Enchiladas with Sour Cream White Sauce

Can I substitute the Monterey Jack cheese?

Absolutely! Mozzarella or a mild cheddar will also work nicely.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warm.

Can I freeze these enchiladas?

Yes! Freeze before baking. Just cover tightly and thaw in the fridge overnight before popping them in the oven.

Are corn tortillas okay to use?

Sure! Just warm them first to prevent cracking. They’ll add a more traditional flavor twist.

Bring Comfort Home with Chicken Enchiladas with Sour Cream White Sauce

These Chicken Enchiladas with Sour Cream White Sauce aren’t just dinner—they’re a sanity-saving, soul-soothing kind of comfort. They’ll make your kitchen smell like love and your dinner table feel like home.

So the next time you’re staring at the fridge wondering, “What on earth do I cook tonight?”—remember this recipe. It’s waiting with open arms (and melty cheese).

More Cozy Recipes You’ll Love

If you’re all about creamy, comforting meals like these Chicken Enchiladas with Sour Cream White Sauce, here are a few more soul-soothing favorites you won’t want to miss. These dishes share that same easygoing, flavor-packed energy and are perfect for weeknight wins or lazy weekend dinners:

For another dreamy casserole moment, try these ultra-cheesy and hearty Cheesy Beef Enchiladas Tortellini—it’s like your two favorite comfort foods had a delicious baby.
Keep the chicken love going strong with this rich and velvety Crockpot Creamy Chicken Parmesan Soup, perfect for chilly nights when you want to wrap your hands around a warm bowl of something cozy.
Craving more enchilada-inspired goodness? This Creamy Green Chile Chicken Enchilada Soup gives you all the same flavors in a slurpable form—without the rolling.
And if you’re feeling a little adventurous, the sweet and savory combo in these Slow Cooker Honey Garlic Chicken and Veggie bowls will totally surprise (and delight) your taste buds.

So go ahead—bookmark a few, meal prep a couple, and let your slow cooker or oven work its magic!