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Chicken Enchiladas with Sour Cream White Sauce

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These creamy, cheesy chicken enchiladas with sour cream white sauce are a comforting, crowd-pleasing Tex-Mex dinner that comes together in one pan. With a rich, tangy sauce and tender chicken filling, this easy recipe is perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 3 cups shredded cooked chicken (about 400g, rotisserie or leftover)
  • 8 medium flour tortillas (8-inch/20cm; corn tortillas may be substituted)
  • 2 cups Monterey Jack cheese, shredded (200g; or Mexican blend/cheddar)
  • 4 oz cream cheese, softened (115g)
  • 1 can (4 oz/113g) diced mild green chiles
  • 1 1/2 cups full-fat sour cream (360g; or Greek yogurt)
  • 1 cup low-sodium chicken broth (240ml)
  • 4 tbsp unsalted butter (56g)
  • 1/4 cup all-purpose flour (30g)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Salt & pepper to taste (start with 1/2 tsp each)
  • Cilantro or green onions for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Shred cooked chicken and set aside. Finely chop onion and mince garlic.
  3. In a large mixing bowl, combine shredded chicken, half the shredded cheese (1 cup), softened cream cheese, diced green chiles, chopped onion, and garlic. Season with salt and pepper. Mix until creamy and well combined.
  4. Lay out a tortilla. Place about 1/3 cup of filling on the bottom third, roll up snugly, and place seam-side down in the baking dish. Repeat with all tortillas.
  5. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook, whisking constantly, for 1 minute (do not brown).
  6. Slowly whisk in chicken broth. Cook until thickened, about 2-3 minutes. Remove from heat and let cool for 2 minutes.
  7. Stir in sour cream and whisk until smooth. Season with salt and pepper. If too thick, add a splash of broth.
  8. Pour sauce evenly over enchiladas, covering completely. Sprinkle remaining cheese over the top.
  9. Bake uncovered for 20-25 minutes, until cheese is melted and bubbly and sauce is golden at the edges.
  10. Let rest 5-10 minutes before serving. Garnish with cilantro or green onions if desired.

Notes

For gluten-free, use corn tortillas and a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based sour cream and cheese, and use olive oil instead of butter. Let the sauce cool slightly before adding sour cream to prevent curdling. For a golden top, broil for 1-2 minutes after baking. Leftovers keep well and taste even better the next day.

Nutrition

Keywords: chicken enchiladas, sour cream white sauce, creamy enchiladas, Tex-Mex, one pan dinner, easy chicken recipe, family dinner, comfort food, casserole, weeknight meal

Find it online: https://hungermind.com/chicken-enchiladas-with-sour-cream-white-sauce-easy-creamy-one-pan-dinner-recipe/