Creamy Chicken Enchiladas are the kind of comfort food that hugs you from the inside out — melty cheese, tender shredded chicken, and a silky sour-cream white sauce that turns ordinary weeknights into a fiesta. If you love rich, cheesy dishes that feed a crowd and travel well to potlucks, this recipe will be your new go-to.
Why this recipe? Because it hits all the right notes: easy to assemble, unapologetically creamy, and wildly adaptable. Plus, who doesn’t want a casserole that bakes up bubbly and golden in under an hour?
What makes these enchiladas so irresistible
First off: the sauce. A sour cream-based white sauce gives a tangy, luxurious base that pairs beautifully with shredded chicken. Combine that with gooey Monterey Jack (or Pepper Jack for a kick), warm tortillas, and a shower of fresh cilantro and you’ve got a dish that disappears fast.
Bold fact: A creamy white sauce keeps the enchiladas comfort-level high without the heaviness of a cheese-only smothering. It also keeps the filling moist and flavorful when you reheat leftovers (yes, there will be leftovers… maybe).
Quick reasons to make them tonight:
- Crowd-pleasing — kids and adults both love ’em.
- Make-ahead friendly — assemble, chill, and bake later.
- Customizable — swap cheeses, add heat, or go veggie.
- Great for potlucks — holds temperature well under foil or in a slow cooker.
Short ingredient list + why each one matters
- 2 cups cooked, shredded chicken — rotisserie keeps this fast and tasty.
- 8 small flour tortillas — soft and flexible for easy rolling. Corn works too if you prefer.
- 2 cups shredded Monterey Jack cheese (divided) — melty and mild; Pepper Jack adds spice.
- 3 Tbsp butter + 3 Tbsp flour — make a quick roux to thicken the sauce.
- 2 cups chicken broth — gives depth; use low-sodium to control salt.
- 1 cup sour cream — the star of the white sauce recipes family; tang & cream in one.
- 1 (4 oz) can diced green chilies — mild heat and classic flavor.
- Seasonings: garlic powder, onion powder, cumin, salt, pepper — keep it simple and balanced.
- Fresh cilantro — optional garnish that brightens the dish.
The story behind this version
I first threw this together on a frantic weeknight when I had a rotisserie chicken and a craving for something cozy. I wanted enchiladas, but not the usual red-sauce route. I tried a sour-cream sauce, melted cheese on top, and the family went silent — then demanded seconds. Over time I tweaked the spices and swapped cheeses for melty perfection. This version strikes the balance between fast and special-occasion worthy.
Step-by-step: simple how-to (easy, no drama)
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Make the filling: Toss shredded chicken with 1 cup cheese, garlic powder, onion powder, cumin, salt, and pepper. Add a tablespoon or two of the sauce if you want extra creaminess.
- Warm tortillas briefly (microwave 20–30 sec covered with a damp towel or heat in a skillet). This prevents cracking.
- Roll the enchiladas: Spoon ~¼ cup filling into each tortilla, roll, and place seam-side down in the dish.
- Whisk the white sauce: Melt butter in a saucepan, stir in flour to form a roux, cook 1 minute. Gradually whisk in chicken broth until smooth. Remove from heat and stir in sour cream and diced green chilies. Taste and adjust seasoning.
- Assemble: Pour sauce evenly over rolled enchiladas, sprinkle remaining 1 cup cheese over top.
- Bake uncovered for 20–25 minutes until cheese bubbles and the sauce thickens. Garnish with cilantro.
Pro tip: For extra browning, pop under the broiler 1–2 minutes — watch it closely.
Pro tips for the best outcome
- Warm your tortillas so they roll easily and don’t tear.
- Shred chicken while warm for fluffier texture and better sauce absorption.
- Don’t overthin the sauce. It should coat the back of a spoon. If it’s too thin, simmer 1–2 min longer; too thick? Add splash of broth.
- Use freshly shredded cheese not pre-shredded — it melts smoother.
- Cover and rest 5–10 minutes after baking so the sauce sets slightly — easier to slice and serve.
Bold tip: Assemble the night before and refrigerate — bake the next day for hands-off hosting.
Variations to try (endless possibilities)
- Spicy Creamy: Use Pepper Jack + extra chopped jalapeños.
- Green Chili Swap: Stir in salsa verde instead of green chiles for a tart lift.
- Vegetarian version: Replace chicken with roasted mushrooms, spinach, and black beans.
- Buffalo twist: Toss chicken in buffalo sauce and swap sour cream for ranch or blue-cheese mixed with yogurt.
- Seafood option: Use cooked shrimp or crab for a luxe, beachy version.
- Low-carb: Roll filling into romaine leaves or low-carb tortillas and bake similarly.
Best ways to serve these enchiladas
Pair with:
- Spanish rice or cilantro-lime rice (classic).
- Refried beans or black beans.
- Fresh sides: pico de gallo, guacamole, sliced avocado, or a bright cabbage slaw.
- Topping bar: sour cream, sliced jalapeños, chopped onions, lime wedges, and hot sauce — let guests customize.
Want to serve buffet style? Keep in a casserole dish covered with foil and warm in a 200°F oven until guests arrive.
Make-ahead, freezing, and leftovers
- Assemble ahead: Cover dish tightly and refrigerate up to 24 hours before baking.
- Freeze: Assemble but don’t bake. Wrap tightly and freeze up to 3 months. Bake from frozen at 350°F for ~45–50 minutes (cover with foil first, then uncover last 10 minutes).
- Reheat leftovers: Microwave single portions, or reheat in oven at 350°F covered with foil for 15–20 minutes. Add a splash of broth to refresh the sauce before reheating.
Storage tip: Store leftover enchiladas in an airtight container for up to 3 days.
Serving sizes & timing
This recipe makes about 6 hearty servings (8 small tortillas). It works perfectly for family dinners, potlucks, or a small gathering.
Answers to common questions (FAQ)
Can I swap Greek yogurt for sour cream?
Yes — Greek yogurt works great as a lighter substitute and blends well into the sauce. Use full-fat for best texture.
Corn or flour tortillas — which is better?
Flour tortillas stay softer and roll more neatly for this style. Corn tortillas give a more authentic Recetas Mexicanas vibe but can tear if not warmed.
How do I prevent soggy enchiladas?
Don’t drench the tortillas. Pour sauce evenly but not excessively. Let the dish rest 5–10 minutes after baking to allow the sauce to set.
Can I make this gluten-free?
Yes — use gluten-free tortillas and swap wheat flour in the roux for cornstarch or rice flour.
What’s a good cheese alternative?
Cheddar, Colby Jack, or a Mexican blend all melt well. Try smoked gouda for a deeper flavor.
Flavor lifts & optional garnishes
- Fresh cilantro for brightness.
- A squeeze of lime cuts the richness.
- Pickled red onions or a quick slaw add crunch and tang.
- Toasted pumpkin seeds (pepitas) for nuttiness.
Try this: Stir a tablespoon of cream cheese into the sauce for a silkier finish. Yum.
Where this dish fits in the dinner rotation
These Creamy Chicken Enchiladas tick so many boxes: comfort, speed, and versatility. Serve them for a cozy family meal, bring to a potluck (they transport well), or make a double batch and freeze half. They satisfy picky eaters and hold their own next to salsa and guac.
Final thoughts (and a tiny bit of kitchen philosophy)
Food connects — and a warm pan of enchiladas does that beautifully. With a few pantry staples and a rotisserie chicken, you can create a dish that feels special but makes weeknight life simpler. This recipe sits happily in the crossover of Enchilada Recipes and Easy Casserole Recipes, meaning you get dinner that’s both homey and convenient.
If you try this, tag your photos and let me see your twists — whether you go Sour Cream Chicken classic or spice it up for a heat wave of flavor. Either way, expect requests for the recipe.
Buen provecho — or as I like to say mid-bake: cheese + sauce = happiness.
Keywords used in this post: Creamy Chicken Enchiladas, White Sauce Recipes, Sour Cream Chicken Enchilada Recipe, Sour Cream Chicken, Aderezos Para Ensaladas, Chicken Enchilada Recipe, Recetas Mexicanas, Enchilada Recipes, Easy Casserole Recipes.
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Creamy Chicken Enchiladas in Sour Cream White Sauce — Easy Enchilada Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 Servings 1x
- Category: Dinner
Ingredients
- 2 cups cooked, shredded chicken (rotisserie or leftover roasted chicken works great)
- 8 small flour tortillas (about 6 inches each)
- 2 cups shredded Monterey Jack, divided (use Pepper Jack if you want heat)
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 2 cups chicken stock (low-sodium recommended)
- 1 cup sour cream
- 1 (4-oz) can diced green chiles, drained
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp kosher salt (adjust to taste)
- ¼ tsp black pepper
- Fresh cilantro leaves for garnish (optional)
Quick notes before you start
Warm the tortillas briefly so they don’t crack when you roll them. Trust me — this little step makes assembly way easier.
Instructions
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Mix the filling. In a large bowl toss the shredded chicken with 1 cup of the Monterey Jack and the seasonings (garlic powder, onion powder, cumin, salt, pepper). Stir until everything is evenly coated.
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Prep the tortillas. Heat each tortilla for 15–20 seconds in the microwave wrapped in a damp paper towel, or warm them quickly in a dry skillet — this keeps them flexible and tear-free.
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Roll the enchiladas. Spoon about ¼ cup of the chicken mixture down the center of each tortilla, roll it up snugly, and arrange the rolled seamside-down in a greased 9×13-inch baking dish.
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Make the sour-cream sauce. Melt the butter in a saucepan over medium heat. Sprinkle in the flour and whisk for about 1 minute to cook the raw flour taste. Slowly pour in the chicken stock while whisking constantly so you get a smooth sauce. Let it simmer 3–4 minutes until it thickens slightly. Remove from heat and stir in the sour cream and drained green chiles until silky and combined. Taste and tweak seasoning if needed.
Pro tip: If the sauce feels too thin, simmer a little longer; if it’s too thick, whisk in a splash more stock.
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Assemble for baking. Pour the sour-cream sauce evenly over the lined enchiladas. Sprinkle the remaining 1 cup of Monterey Jack across the top.
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Bake. Place the dish in a 350°F (175°C) oven and bake uncovered for 20–25 minutes, until the cheese melts and the sauce bubbles around the edges.
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Finish and serve. Remove from oven and let rest 5 minutes. Scatter chopped cilantro over the top and serve hot.
Notes
- Tips & variations
- Make-ahead: Assemble the pan, cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge (add ~5–10 minutes).
- Gluten-free option: Use a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) instead of flour for the roux, and choose GF tortillas.
- Spicy? Stir in a diced jalapeño or swap some of the green chiles for a hot variety.
- Vegetarian swap: Fill with sautéed mushrooms, spinach, and black beans instead of chicken.
- Freezing: Assemble but don’t bake; wrap tightly and freeze up to 3 months. Bake from frozen at 350°F for about 40–50 minutes (covered first, uncover last 10–15 min).
- Reheating & storage
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat single portions in the microwave or warm the whole dish at 350°F, covered, until heated through. Add a splash of broth while reheating if the sauce has thickened too much.
