Craving something rich, cheesy, and comforting? Look no further than chicken enchiladas with sour cream white sauce. This classic Mexican dish, with its creamy, tangy sauce and tender chicken, makes the perfect weeknight dinner or an impressive dish for entertaining guests. Whether you’re a seasoned cook or new to the kitchen, this recipe is simple yet packed with flavor.
In this guide, you’ll learn everything you need to know about making this delicious dish, from ingredient selection to tips on enhancing flavor. Plus, we’ll dive into the nutritional benefits and answer some frequently asked questions to ensure your enchiladas are a hit every time.
What Are Chicken Enchiladas with Sour Cream White Sauce?
At its core, chicken enchiladas with sour cream white sauce are tortillas filled with shredded chicken, rolled up, and baked with a rich sauce made from sour cream and cream of chicken soup. Topped with melted Monterey Jack and cheddar cheese, this dish combines classic enchilada flavors with a creamy twist that leaves you wanting more.
Why You’ll Love This Recipe
This recipe stands out because it strikes a perfect balance between creamy richness and savory flavors. The white sauce made with sour cream adds a tangy contrast to the spicy green chiles, while the gooey cheese melts into every bite. Whether you’re looking for comfort food or a dish that pleases the whole family, these enchiladas are always a great choice.
Key Ingredients Breakdown
Tortillas: Soft flour tortillas hold everything together. You can use corn tortillas if you prefer, but flour tortillas tend to absorb the flavors of the sauce better.
Chicken: Shredded chicken is the star of the filling. You can use rotisserie chicken, leftovers, or even boil and shred your own for the freshest taste.
Sour Cream: The sour cream in the white sauce gives it a delicious tang and creamy texture that sets it apart from traditional red enchilada sauce.
Green Chiles: Diced green chiles add just the right amount of heat without being overpowering, making the dish approachable for all palates.
Cheese: A combination of Monterey Jack and cheddar cheese gives the dish that gooey, melted finish that everyone loves.
Ingredients You’ll Need
Before you dive into making chicken enchiladas with sour cream white sauce, gather the following ingredients:
- 10 flour tortillas
- 5 cups cooked, shredded chicken
- 16 ounces sour cream
- 10.5 ounces cream of chicken soup
- 4 ounces canned diced green chiles
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
These ingredients are pantry-friendly and can be easily found at your local grocery store. Don’t forget to shred your chicken beforehand—using a rotisserie chicken can save you time!
Step-by-Step Directions for Perfect Chicken Enchiladas
Step 1: Preheat the Oven and Soften Tortillas
Preheat your oven to 350°F. While the oven warms up, you can place the tortillas in for a few minutes to soften them. This step helps avoid cracks when rolling the tortillas.
Step 2: Prepare the Sour Cream White Sauce
In a medium mixing bowl, combine the sour cream, cream of chicken soup, and diced green chiles. Stir until well blended. This creamy, tangy sauce is the backbone of the recipe, providing both moisture and flavor.
Step 3: Fill the Tortillas
Take each softened tortilla and fill it with about ½ cup of shredded chicken. Add 2 tablespoons of the sauce mixture and a sprinkle of Monterey Jack cheese inside each one. Roll the tortilla up tightly and place it seam-side down in a baking dish.
Step 4: Top with Sauce and Cheese
Once all your tortillas are in the dish, pour the remaining sauce evenly over the top. Then, sprinkle the rest of the Monterey Jack and all of the cheddar cheese on top.
Step 5: Bake
Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for another 5-10 minutes until the cheese is bubbly and golden brown. Let the enchiladas sit for a few minutes before serving to allow the flavors to meld.
Notes and Tips for Making the Best Chicken Enchiladas
- Use Fresh Ingredients: Freshly cooked shredded chicken will provide the best texture and flavor. If you’re in a hurry, rotisserie chicken is a great alternative.
- Don’t Overstuff the Tortillas: Overfilling the tortillas can make them harder to roll and cause them to fall apart in the oven. Stick to the recommended ½ cup of chicken per tortilla for the best results.
- Adjust the Heat Level: If you prefer spicier enchiladas, feel free to add extra green chiles or a dash of hot sauce. For a milder version, you can omit the chiles altogether.
- Make It Ahead: These enchiladas can be assembled the night before and stored in the fridge. Just bake them fresh when you’re ready to serve.
Nutritional Information & Health Benefits
While chicken enchiladas with sour cream white sauce may not be the lightest dish, they offer a solid dose of protein from the chicken and calcium from the cheese. Plus, the green chiles add a bit of vitamin C, making it a wholesome, comforting meal when enjoyed in moderation.
Nutrition Details (Per Serving):
- Calories: 485
- Carbohydrates: 34g
- Protein: 32g
- Fat: 23g
- Saturated Fat: 11g
- Cholesterol: 90mg
- Sodium: 720mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 12%
- Vitamin C: 6%
- Calcium: 25%
- Iron: 15%
FAQs
Absolutely! Corn tortillas will give your enchiladas a more traditional taste, but they can be a bit harder to roll. Softening them first will help.
Store leftovers in an airtight container in the refrigerator for up to three days. You can also freeze them for up to three months—just make sure they are tightly wrapped in foil before freezing.
You can easily add sautéed vegetables like spinach, bell peppers, or zucchini to the chicken filling for extra nutrition. This can also add a delicious layer of flavor.
Yes, shredded pork, beef, or even beans for a vegetarian option work well with this recipe. The versatility of enchiladas means you can make them your own with your favorite fillings.
Final Thoughts
Chicken enchiladas with sour cream white sauce are a delicious, versatile dish that’s perfect for weeknights, potlucks, or any time you’re craving comfort food. With a creamy, tangy white sauce, tender shredded chicken, and layers of melted cheese, this recipe is sure to become a family favorite.
So, whether you’re looking to impress guests or simply enjoy a cozy meal at home, these enchiladas are the perfect answer. Try out the recipe, tweak it to your liking, and enjoy the satisfaction of a dish well made!
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Chicken Enchiladas with Sour Cream White Sauce
This comforting chicken enchiladas with sour cream white sauce recipe combines tender shredded chicken with a creamy, tangy white sauce, wrapped in soft tortillas and topped with melted cheese for a delicious, crowd-pleasing meal.
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
- 10 flour tortillas
- 5 cups cooked, shredded chicken
- 16 ounces sour cream
- 10.5 ounces cream of chicken soup
- 4 ounces canned diced green chiles
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
Preheat the Oven and Soften Tortillas:
Start by preheating your oven to 350°F (175°C). While the oven heats up, pop the tortillas in briefly to soften them. This will make them easier to roll without tearing.
Make the Sour Cream White Sauce:
In a large mixing bowl, combine the sour cream, cream of chicken soup, and diced green chiles. Mix until everything is well blended. The creamy sauce will be the base of this dish, adding a nice kick of tang and subtle spice from the chiles.
Fill the Tortillas:
Take each tortilla and spread ½ cup of shredded chicken down the middle. Add 2 tablespoons of your prepared sauce and a sprinkle of Monterey Jack cheese. Roll up the tortillas and place them seam-side down in a baking dish. Continue this process until all the tortillas are filled and nestled snugly in the dish.
Top with Sauce and Cheese:
Pour the remaining sauce over the top of the tortillas. Drizzle the remaining Monterey Jack cheese and all the cheddar cheese over the sauce. This cheesy layer will melt beautifully in the oven, creating a gooey, irresistible topping.
Bake:
Cover the dish with foil and bake for about 30 minutes, or until the enchiladas are bubbly and heated through. Once done, remove from the oven and serve hot!
Notes
- Don’t overfill the tortillas – It’s tempting to stuff them full of chicken, but if you overfill, they may tear or won’t roll up properly. Stick to about ½ cup of chicken per tortilla for the best results.
- Make it ahead – If you’re planning for a busy weeknight, you can prepare the enchiladas the night before, cover them tightly, and store them in the fridge. When you’re ready to bake, just pop them into the oven.
- Customize the spice level – If you like more heat, feel free to add a dash of hot sauce or use spicier green chiles. Want it milder? Swap the green chiles for mild ones or omit them altogether.
- Swap the protein – You can easily substitute shredded beef, pork, or even vegetarian alternatives like black beans or sautéed veggies.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 485 kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Sour cream enchiladas, Chicken enchiladas recipe, Creamy enchiladas, Easy Mexican chicken dish