Chicken Enchiladas with Sour Cream White Sauce
Unlike traditional red or green enchiladas, these are baked in a creamy sour cream white sauce with melty cheese for a mild yet rich flavor. The tender shredded chicken filling keeps it hearty, while the sauce makes it luxuriously comforting. Perfect for family dinners or potlucks.
Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 (makes about 10–12 enchiladas)
Ingredients
For the Filling
3 cups cooked chicken (shredded, rotisserie works great)
1 cup shredded cheddar cheese
1 cup cooked corn
½ cup sauteed onions or green chilies
10–12 small flour tortillas
For the Sour Cream White Sauce
4 tbsp butter
4 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 ½ cups shredded cheese
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper to taste
¼ tsp paprika
For Garnish
Fresh cilantro, chopped
Sliced jalapenos
Diced tomatoes or avocado
Instructions
Step 1 – Prepare the Filling
In a large bowl, mix shredded chicken, 1 cup shredded cheese, corn, and onions/green chilies if using.
Step 2 – Make the Sour Cream Sauce
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute until bubbly (this makes a roux).
Slowly add chicken broth, whisking until smooth and thickened (3–5 minutes).
Stir in sour cream, 1 cup shredded cheese, garlic powder, onion powder, salt, pepper, and paprika. Heat until smooth (don’t let it boil after adding sour cream).
Step 3 – Assemble Enchiladas
Preheat oven to 180°C (350°F).
Spread ½ cup of sauce in the bottom of a 9×13-inch baking dish.
Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish.
Pour the sour cream sauce evenly over the enchiladas.
Top with remaining ½ cup of shredded cheese.
Step 4 – Bake
Bake uncovered for 20–25 minutes, until bubbly and slightly golden.
Step 5 – Serve
Garnish with fresh cilantro, diced tomatoes, or avocado slices. Serve hot with Mexican rice or a simple salad.
Notes & Tips
Shortcut: Use rotisserie chicken to save time.
Extra Creamy: Add a little cream cheese (2–3 tbsp) to the sauce.
Make-Ahead: Assemble enchiladas earlier in the day, cover, refrigerate, and bake when ready.
Freezer Friendly: Freeze unbaked enchiladas with sauce, thaw overnight, and bake.
Frequently Asked Questions
Q: Can I use corn tortillas instead of flour?
A: Yes, but soften them in a skillet with a bit of oil or dip in warm broth before rolling to prevent cracking.
Q: Can I make this spicy?
A: Add diced jalapenos or hot sauce to the filling or sauce.
Q: Can I substitute Greek yogurt for sour cream?
A: Yes, plain full-fat Greek yogurt works for a lighter version.
Nutritional Information
Calories: 430 kcal
Protein: 27 g
Fat: 23 g
Saturated Fat: 12 g
Carbohydrates: 28 g
Fiber: 2 g
Sugars: 3 g
Sodium: 780 mg