Chicken Enchiladas with White Sour Cream Sauce Recipe

If you’re craving comfort food with a bit of a creamy twist, I have just the thing for you: my Chicken Enchiladas with White Sour Cream Sauce Recipe. These enchiladas are a total game-changer — tender shredded chicken wrapped in soft tortillas, all smothered in a luscious white sour cream sauce, and baked until bubbly and golden on top. Trust me, once you try this, it’ll quickly become your go-to for an easy, crowd-pleasing dinner that feels special without hours in the kitchen.

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Ingredients & Why They Work

This Chicken Enchiladas with White Sour Cream Sauce Recipe uses simple, pantry-friendly ingredients that harmonize beautifully. The sour cream and cream of chicken soup create that crowd-pleasing creamy sauce, while the cheeses bring melty, gooey goodness. Plus, the green chiles add just the right touch of gentle heat and brightness.

• Flour tortillas: I prefer taco-sized ones for easy rolling, and warming them briefly helps prevent cracking.
• Sour cream: The star of the white sauce, it adds tanginess and richness without overpowering the chicken.
• Cream of chicken soup: This acts as a convenient thickening agent with a comforting flavor base.
• Canned diced green chiles: Adds subtle heat and a fresh kick without too much spice.
• Cooked and shredded chicken: Leftovers work great here, or freshly poached chicken breasts shredded by hand are perfect.
• Monterey Jack cheese: Mild and creamy, it melts beautifully to unify all the layers.
• Cheddar cheese: Offers a sharper contrast in flavor and a nice golden crust when baked.

Tweak to Your Taste

I love this recipe as-is, but it’s so easy to make it your own. That’s the fun part! You can dial up the spice, swap cheeses, or throw in some veggies to keep things fresh and exciting.

• Spicy Kick: I sometimes add a tablespoon of chipotle in adobo sauce to the white sour cream sauce for a smoky heat that wakes up the whole dish.
• Healthier Version: Swap out some sour cream for Greek yogurt to lighten it up without losing creaminess.
• Extra Veggies: Roasted poblano peppers or sautéed mushrooms mix well inside for more texture and flavor.
• Dairy-Free: Use a cashew cream-based sauce and dairy-free cheese alternatives if you’re avoiding dairy.

Step-by-Step: How I Make Chicken Enchiladas with White Sour Cream Sauce Recipe

Step 1: Soften those tortillas

Start by preheating your oven to 350°F. While it’s warming, pop your flour tortillas into a 9×13 baking dish and let them soften in the warm oven for about 5 minutes. This makes them pliable, so they won’t tear when you roll them up. You’ll thank me later — nobody likes cracked tortillas in their enchiladas!

Step 2: Whip up the white sour cream sauce

In a medium bowl, combine the cream of chicken soup, sour cream, and canned diced green chiles. Stir until everything’s blended into a smooth, creamy sauce. This mixture is what gives your enchiladas that lovely tangy, slightly spicy flavor with a velvety texture.

Step 3: Fill and roll with love

Lay a softened tortilla flat, and spoon in about half a cup of shredded chicken. Add two tablespoons of your white sour cream sauce and a sprinkle of Monterey Jack cheese. Roll it up snugly and tuck it seam-side down into your baking dish. Repeat until all tortillas are filled.

Step 4: Sauce and cheese topping

Don’t skimp here — spoon the remaining white sour cream sauce over the rolled enchiladas evenly. Sprinkle the rest of the Monterey Jack, plus all the cheddar cheese, on top. This will create a gorgeous, golden bubbly layer after baking.

Step 5: Bake to perfection

Cover the dish with foil and bake for 25 minutes. This keeps the moisture in and the tortillas tender. Then, remove the foil and bake for another 5 minutes to let the cheese brown and crisp up just right. Keep an eye on it so it doesn’t burn — that final bubbling cheesy crust is worth savoring!

How to Serve Chicken Enchiladas with White Sour Cream Sauce Recipe

Garnishes

I personally love topping these enchiladas with chopped fresh cilantro and diced green onions for a burst of freshness. Sometimes I add sliced black olives and a dollop of guacamole on the side — adds a fun texture and color contrast that’s always a hit at the table.

Side Dishes

Pair these enchiladas with a simple Mexican rice or a crisp green salad to balance the creamy richness. Refried beans or a zesty corn salad also complement the flavors beautifully and round out the meal perfectly.

Creative Ways to Present

For a party, I like to cut the baked enchiladas into smaller squares and serve them as finger food with toothpicks. You can also serve individual portions in small ramekins topped with fresh salsa and avocado slices for a fancier touch that feels special but stays cozy.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover enchiladas tightly with plastic wrap and keep them in the fridge up to three days. This way, they stay moist and flavorful. Just reheat gently so the sauce doesn’t separate.

Freezing

This recipe freezes wonderfully! I recommend assembling the enchiladas, but not baking them beforehand. Wrap the baking dish tightly with plastic wrap, then foil, to prevent freezer burn. Freeze for up to two months.

Reheating

To reheat, thaw overnight in the fridge if frozen, then bake covered at 350°F for 25 minutes, uncovering for the last 5 minutes to refresh the cheese crust. If baking directly from frozen, add about 20 extra minutes to the covered baking time — just keep an eye on it.

FAQs

Final Thoughts

This Chicken Enchiladas with White Sour Cream Sauce Recipe is one of those dishes I keep returning to because it hits all the comfort food marks without any fuss. It’s cozy, creamy, and bursting with flavor — perfect for feeding a hungry crowd or indulging on a solo night with leftovers to savor. I can’t wait for you to try it out and discover your own little tweaks that make it your own family favorite too!

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