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.

Creamy Chicken Enchiladas in Sour Cream White Sauce — Easy Enchilada Recipe

Ingredients

Scale

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

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.
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.
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.
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.
Assemble for baking. Pour the sour-cream sauce evenly over the lined enchiladas. Sprinkle the remaining 1 cup of Monterey Jack across the top.
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.
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.