There’s something magical about the combination of tender chicken, soft corn tortillas, melted cheese, and a luscious white sauce. Chicken Enchiladas with Sour Cream White Sauce are the perfect balance of creamy, cheesy, and slightly tangy flavors, making them a standout dish for any family dinner or special gathering.
This recipe offers a comforting twist on the traditional red-sauce enchiladas, swapping the tomato base for a smooth, savory white sauce made with sour cream and cream of chicken soup. The result is a dish that feels indulgent while still being surprisingly simple to prepare. Whether you’re hosting friends, celebrating a special night, or just want something hearty on the table, these enchiladas deliver every time.
Why You’ll Love This Recipe
- Ultra-Creamy Sauce: The sour cream white sauce adds a luxurious texture without being overly heavy.
- Family-Friendly Flavor: Mild enough for kids, but can be spiced up with extra chili sauce for heat lovers.
- Perfect for Make-Ahead: Assemble in advance, refrigerate, and bake when ready.
- Balanced Texture: Soft tortillas, tender chicken, and gooey cheese create the perfect bite every time.
Ingredients You’ll Need
To make these mouthwatering enchiladas, gather the following ingredients:
- 2 cups cooked chicken, shredded – Rotisserie chicken works beautifully for convenience.
- 8 corn tortillas – Traditional and slightly chewy; you can swap for flour tortillas if preferred.
- 1 cup shredded cheese – A blend of cheddar and Monterey Jack melts beautifully.
- 1/2 cup diced onion – Adds a sweet and savory depth to the filling.
- 1 can cream of chicken soup – Forms the base of the creamy sauce.
- 1 cup sour cream – Provides tang and richness.
- 1 teaspoon green chili sauce – Adds a gentle kick and bright flavor.
- Salt and pepper to taste – Enhances all the flavors.
Step-by-Step Instructions
Step 1 – Preheat Your Oven
Preheat your oven to 350°F (175°C) so it’s ready when your enchiladas are assembled.
Step 2 – Make the Filling
In a medium mixing bowl, combine the shredded chicken, diced onion, and half of the shredded cheese. Season with a pinch of salt and pepper.
Step 3 – Assemble the Enchiladas
Lay out a corn tortilla and place a generous spoonful of the chicken mixture down the center. Roll it tightly and place seam-side down in a greased baking dish. Repeat until all tortillas are filled.
Step 4 – Prepare the White Sauce
In another bowl, whisk together the cream of chicken soup, sour cream, green chili sauce, and a touch of salt and pepper. The mixture should be smooth and creamy.
Step 5 – Pour and Top
Pour the white sauce evenly over the rolled enchiladas, making sure every tortilla is coated. Sprinkle the remaining cheese over the top for that irresistible golden finish.
Step 6 – Bake
Bake for 25–30 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
Step 7 – Serve
Let the enchiladas rest for 5 minutes before serving. This helps the sauce thicken slightly and makes them easier to plate.
Tips for the Best Chicken Enchiladas with Sour Cream White Sauce
- Warm the Tortillas First: Corn tortillas can crack when rolled; warming them in the microwave for 20–30 seconds makes them more pliable.
- Use Freshly Shredded Cheese: It melts better and has a creamier texture than pre-shredded cheese.
- Add Vegetables: Bell peppers, spinach, or mushrooms can be added to the filling for extra flavor and nutrients.
- Spice It Up: Increase the green chili sauce or add diced jalapeños for more heat.
- Make Ahead: Assemble the enchiladas, cover with foil, and refrigerate for up to 24 hours before baking.
Serving Suggestions
These enchiladas are versatile and can be served with a variety of sides:
- Mexican Rice – A classic pairing that completes the meal.
- Refried Beans – Adds heartiness and complements the creamy sauce.
- Fresh Salad – Crisp lettuce, tomatoes, and avocado for freshness.
- Pico de Gallo or Salsa Verde – For a zesty flavor boost.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Cover with foil and bake at 350°F until heated through, or microwave individual portions.
Frequently Asked Questions (FAQ)
Q: Can I use flour tortillas instead of corn?
A: Yes! Flour tortillas will give you a softer bite and won’t crack as easily when rolling.
Q: Can I make these enchiladas vegetarian?
A: Absolutely. Swap the chicken for sautéed vegetables, black beans, or a plant-based chicken substitute.
Q: How spicy is this recipe?
A: It’s mild as written, but you can adjust the green chili sauce amount to your heat preference.
Q: Can I prepare the sauce without cream of chicken soup?
A: Yes, make a quick homemade version by whisking chicken broth with a roux (butter + flour) until thickened, then stir in sour cream.
Conclusion
Chicken Enchiladas with Sour Cream White Sauce are the ultimate comfort food — creamy, cheesy, and packed with flavor. They’re easy enough for a weeknight dinner yet special enough to serve guests. The combination of tender chicken, melty cheese, and that dreamy white sauce will have everyone asking for seconds.
So next time you want to make a dish that feels like a warm hug, grab your tortillas, prep your chicken, and let the magic happen in your oven.
Ready to make these tonight? Visit our website for the full recipe and more delicious Mexican-inspired meals!