There’s something deeply comforting about pulling a bubbling casserole dish out of the oven, especially when it’s filled with soft tortillas wrapped around tender chicken and smothered in a velvety sour cream white sauce. Creamy chicken enchiladas with sour cream white sauce are one of those meals that instantly feel like home. They’re warm, rich without being heavy, and perfect for feeding hungry family members gathered around the table on a busy weeknight or a relaxed Sunday evening.

This recipe is a gentle twist on traditional red-sauce enchiladas. Instead of bold chili heat, these enchiladas lean into creamy, mellow flavors that feel cozy and approachable. The sauce is silky and comforting, the chicken is juicy and well-seasoned, and the cheese melts into every nook and cranny. It’s the kind of dish that doesn’t need a lot of explanation—one bite and everyone understands why it’s a classic.

What makes these enchiladas especially beloved is how versatile and forgiving they are. You can use leftover rotisserie chicken, cook chicken fresh just for this recipe, or even swap in turkey after the holidays. The sauce comes together quickly on the stovetop, and once everything is rolled and tucked into the baking dish, the oven does the rest of the work. It’s simple, satisfying, and endlessly adaptable.

Ingredients:

3 cups cooked chicken, shredded or diced
8 to 10 flour tortillas (soft taco size)
2 cups shredded Monterey Jack or mozzarella cheese
1 cup shredded mild cheddar cheese
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Fresh cilantro or green onions, for garnish

Instructions:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly, until smooth and lightly bubbly.
Slowly whisk in the chicken broth, making sure no lumps form. Continue stirring until the sauce thickens slightly, about 3–4 minutes.
Remove the saucepan from heat and gently stir in the sour cream, green chilies, garlic powder, onion powder, salt, and black pepper. Mix until smooth and creamy.
Spread about ½ cup of the white sauce evenly across the bottom of the prepared baking dish.
In a large bowl, combine the shredded chicken with 1 cup of shredded cheese and about ½ cup of the sauce. Stir until the chicken is well coated.
Warm the tortillas briefly so they’re easy to roll. Spoon the chicken mixture evenly into each tortilla, roll them up, and place seam-side down in the baking dish.
Pour the remaining white sauce evenly over the enchiladas, making sure all tortillas are covered.
Sprinkle the remaining cheese over the top.
Bake uncovered for 25–30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Remove from the oven and let rest for 5 minutes. Garnish with fresh cilantro or green onions before serving.

Creamy Chicken Enchiladas with Sour Cream White Sauce

Soft flour tortillas filled with tender chicken and baked under a rich, creamy sour cream white sauce.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main

Cuisine: American, Mexican-Inspired

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Enchiladas

3 cups cooked chicken shredded
8 to 10 flour tortillas soft taco size
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese

White Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
4 oz diced green chilies canned

Equipment

Saucepan
Mixing bowls
9×13 inch baking dish

Method

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Melt butter in a saucepan, whisk in flour, then slowly add chicken broth until thickened.
Remove from heat and stir in sour cream, green chilies, and seasonings.
Fill tortillas with chicken and cheese mixture, roll, and place in baking dish.
Pour white sauce over enchiladas, top with cheese, and bake 25–30 minutes.

Notes

Let enchiladas rest for 5 minutes before serving for best texture.

Tips & Tricks
For extra creamy enchiladas, make sure the sour cream is at room temperature before adding it to the sauce. This helps prevent curdling and keeps the sauce smooth. Warming the tortillas before filling them also makes a big difference—they’ll roll easily and won’t crack.

Variations
You can easily customize this recipe. Add sautéed mushrooms, spinach, or corn to the chicken filling for extra texture. Swap Monterey Jack for pepper jack if you want a little heat, or add a pinch of cumin to the sauce for deeper flavor.

Serving Suggestions
These enchiladas pair beautifully with simple sides like Spanish rice, refried beans, or a crisp green salad. A spoonful of guacamole or sliced avocado on the side adds freshness that balances the creamy sauce.

Storage Information
Leftover enchiladas store well in an airtight container in the refrigerator for up to 3 days. They also freeze beautifully—just assemble the dish, cover tightly, and freeze before baking. Thaw overnight and bake as directed.

FAQ
Can I make these ahead of time? Yes! Assemble the enchiladas up to 24 hours in advance, cover, and refrigerate until ready to bake.
Can I use corn tortillas? You can, but flour tortillas tend to hold up better with the creamy sauce.

History / Fun Facts
White sauce enchiladas gained popularity as a comforting alternative to traditional red enchiladas, especially in family-style kitchens where mild, creamy flavors were favored. Today, they’re a staple in many home kitchens for good reason—they’re simple, satisfying, and universally loved.

Creamy Chicken Enchiladas with Sour Cream White Sauce – Cozy, Cheesy Comfort Food Perfection