Creamy Chicken Enchiladas with Sour Cream White Sauce

Name: Creamy Chicken Enchiladas with Sour Cream White Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 8–10 small flour tortillas; 3 cups cooked chicken, shredded or chopped; 3 cups Monterey Jack cheese, shredded (divided); 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chilies (mild); 2–3 tablespoons green onions, sliced

July 15, 2025 by Yasmin Bernat

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When it comes to comfort food, few dishes can rival the creamy, cheesy goodness of chicken enchiladas.

Creamy Chicken Enchiladas with Sour Cream White Sauce

These White Chicken Enchiladas bring together tender shredded chicken, Monterey Jack cheese, and a rich sour cream green chili sauce to create a meal that is as satisfying as it is flavorful. Whether you’re planning a cozy weeknight dinner or looking to impress guests with a homemade Mexican-inspired feast, this recipe is bound to be a crowd-pleaser.

Why You’ll Love This Recipe

These enchiladas are the perfect combination of creamy and cheesy, with just the right amount of spice from the mild green chilies. The homemade white sauce elevates this dish, making it feel indulgent while still being simple enough to prepare in under an hour. Plus, the recipe is versatile—you can tweak the ingredients to suit your taste or use convenient options like rotisserie chicken to save time.

Ingredients You’ll Need

To make these delicious enchiladas, you’ll need just a handful of pantry staples and fresh ingredients. Here’s what you’ll need:

Flour Tortillas: Small tortillas work best for rolling and fitting into your baking dish.
Cooked Chicken: Shredded or chopped chicken is the star of the filling. Rotisserie chicken works perfectly if you’re short on time.
Monterey Jack Cheese: A mild, creamy cheese that melts beautifully. You’ll need 3 cups total—1 cup for the filling and 2 cups for the topping.
Unsalted Butter and All-Purpose Flour: These form the base of the roux for the white sauce.
Chicken Broth: Adds flavor and richness to the sauce.
Sour Cream: The key ingredient for creating a creamy texture.
Diced Green Chilies: Mild chilies add a subtle kick and depth of flavor to the sauce.
Green Onions: A fresh garnish that adds color and a hint of sharpness.

Step-by-Step Instructions

Preheat Your Oven

Start by preheating your oven to 350°F (177°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.

Prepare the Filling

In a small bowl, combine the shredded chicken with 1 cup of Monterey Jack cheese. This simple mixture forms the base of your enchilada filling.

Assemble the Enchiladas

Take each tortilla and fill it with a generous portion of the chicken and cheese mixture. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged snugly in the dish.

Make the Sauce

To prepare the creamy white sauce, melt the butter in a skillet over medium heat. Sprinkle the flour over the melted butter and whisk until combined, cooking for about 1 minute to remove any raw flour taste. Slowly whisk in the chicken broth while removing the skillet from heat, then return it to the stovetop and cook until thickened and bubbly—this should take about 3-5 minutes.

Let the sauce cool for a few minutes before adding sour cream to prevent curdling. Stir in the sour cream and diced green chilies until smooth. The result is a rich, velvety sauce that will take your enchiladas to the next level.

Pour and Top

Pour the prepared sauce evenly over the rolled enchiladas in your baking dish. Sprinkle the remaining 2 cups of Monterey Jack cheese over the top for a cheesy finish.

Bake to Perfection

Bake in your preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbling. For an extra golden, slightly crispy top, turn on your broiler for 1-2 minutes—just keep an eye on it to prevent burning.

Garnish and Serve

Once baked, sprinkle sliced green onions over the top for a pop of color and freshness. Serve warm alongside Spanish rice, beans, or a simple green salad to complete your meal.

Tips and Variations

Time-Saving Option: Use rotisserie chicken for convenience—it’s already cooked and seasoned, making prep even quicker.
Adjusting Spice Levels: If you love heat, swap mild green chilies for medium or hot ones, or add a pinch of cayenne pepper to your sauce.
Serving Suggestions: Pair these enchiladas with classic Mexican sides like refried beans, guacamole, or tortilla chips with salsa.
Make-Ahead Tip: You can assemble these enchiladas ahead of time and refrigerate them until you’re ready to bake. Just add a few extra minutes to the baking time if they’re coming straight from the fridge.

Nutrition Information

Each enchilada is packed with flavor and provides approximately 480 calories, making it a hearty main dish. Here’s a breakdown of its nutritional profile:

Calories: 480 per serving
Protein: 30g
Fat: 28g (14g saturated)
Carbohydrates: 28g
Fiber: 2g
Sugar: 3g
Sodium: 830mg
Cholesterol: 95mg

Why These Enchiladas Are Perfect for Any Occasion

Whether you’re cooking for your family or hosting friends, these Creamy Chicken Enchiladas are sure to impress. The combination of tender chicken, melty cheese, and creamy sauce feels indulgent without being overly heavy. Plus, they’re easy to customize—add your favorite toppings like diced tomatoes, jalapeños, or cilantro for an extra burst of flavor.

So grab your apron and give this recipe a try! With just 45 minutes from start to finish, you’ll have a delicious homemade meal that’s perfect for any night of the week.

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Creamy Chicken Enchiladas with Sour Cream White Sauce