Patrick Simon February 6, 2026

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Chicken Enchiladas with Sour Cream White Sauce

Name: Chicken Enchiladas with Sour Cream White Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 8 flour tortillas; 1 cup sour cream; 1 cup cream cheese, softened; 1 cup shredded cheddar cheese; 1 cup chicken broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; Chopped cilantro for garnish

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There is something comforting about the steam that rises when you lift the foil off a dish of Chicken Enchiladas with Sour Cream White Sauce, the creamy aroma promising a rich, tangy warmth that settles into your kitchen and into your appetite. These enchiladas are the kind of food you make when you want cozy weeknight satisfaction, a family-style dinner for a chilly evening, or a crowd-pleasing tray to take to a potluck. If you love silky, saucy chicken dinners, you might also enjoy the indulgent flavors in smothered chicken with creamed spinach, a great companion for nights when comfort food is the goal.

Why You’ll Love This

These enchiladas marry tender shredded chicken with a velvety sour cream based white sauce, creating a homey, satisfying bite in every roll. The sauce is tangy from the sour cream, rich from the cream cheese, and mellowed by chicken broth, so it coats each tortilla and melts into the cheese as it bakes. The result is creamy, slightly tangy, and perfectly saucy without feeling heavy.

What makes this recipe especially great

Quick to assemble, perfect for busy weeknights or casual entertaining
Comforting texture, with a crisp edge and a creamy interior
Flexible, so you can swap in what you have on hand without losing the core flavors

This dish feels like a hug on a plate, the kind of recipe you will return to again and again because it is easy, forgiving, and reliably delicious.

What You’ll Need

Before you start, think about how each ingredient plays a role, the chicken for substance, the sour cream and cream cheese for silkiness, and the cheddar for a golden, bubbling finish. You can use leftover roasted or poached chicken, or quickly shred store-bought rotisserie chicken for convenience.

2 cups cooked chicken, shredded
8 flour tortillas
1 cup sour cream
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Chopped cilantro for garnish

Optional note, if you want a little brightness add a squeeze of lime when serving, or fold in a few spoonfuls of salsa into the chicken for a touch of tomato and heat. The recipe is forgiving, so small swaps will still yield a creamy, satisfying casserole.

How to Cook Chicken Enchiladas with Sour Cream White Sauce

Preheat the oven to 350°F, this gentle heat lets the sauce warm through and the cheese melt without drying the tortillas, and your kitchen will start to smell comforting and warm.
In a large bowl, combine the shredded chicken, garlic powder, onion powder, salt, and pepper, tossing until the chicken is evenly seasoned and aromatic.
In another bowl, mix together the sour cream, softened cream cheese, and chicken broth until smooth, whisking until the sauce is silky and slightly glossy, with a pourable consistency.
Spread a thin layer of the sour cream sauce on the bottom of a baking dish, this keeps the tortillas from sticking and adds sauce into every corner of the pan.
Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in the baking dish, the tortillas should feel pliable and full, not overstuffed.
Repeat with remaining tortillas, arranging them snugly so they support each other, which helps them bake evenly and keeps the filling moist.
Pour the rest of the sour cream sauce over the rolled enchiladas and sprinkle with cheddar cheese, the sauce will lace across the tortillas and the cheese will form a golden, bubbly top.
Bake for 25 to 30 minutes or until the cheese is melted and bubbly, the edges of the tortillas may develop a little golden crisp and the aroma will be tangy and rich.
Garnish with chopped cilantro before serving, the bright herb lifts the rich flavors and adds a fresh, green contrast.

Prep ~ 20 minutes, Cook ~ 30 minutes, Total ~ 50 minutes, Servings ~ 8, Kcal ~ 375 per serving

Make-Ahead and Prep Tips

You can assemble these enchiladas up to a day ahead, then cover the dish tightly with plastic wrap or foil and refrigerate until ready to bake. If assembling earlier in the day, leave off the cheddar until the last few minutes of baking, or sprinkle it on before reheating. For a longer make-ahead window, assemble, wrap tightly, and freeze before baking, then bake from frozen adding about 15 to 20 minutes to the cook time and covering with foil until heated through.

If you plan to serve guests, prepare the filling and sauce separately, keep tortillas wrapped in a damp kitchen towel to stay soft, then roll and bake an hour before guests arrive so the warm, saucy enchiladas are ready when people sit down. Label and date any refrigerated or frozen containers so you can keep track of freshness.

Storing and Reheating

Refrigerate leftovers in an airtight container for up to 3 to 4 days, the flavors meld and the sauce stays creamy as it rests. For freezing, place the assembled, unbaked enchiladas in a freezer-safe dish, cover tightly with foil and a layer of plastic wrap, and freeze for up to 2 months. To bake from frozen, thaw overnight in the refrigerator or bake covered at 350°F until heated through, then remove the cover to let the cheese brown.

To reheat individual portions, warm in a 350°F oven for 15 to 20 minutes covered with foil or microwave on medium power in 1 minute intervals until steaming hot, checking the center to make sure the sauce is bubbling gently. A good freshness cue is the aroma, if the sauce smells tangy but clean and the chicken looks moist and white, it is fine, if there is any off smell discard it.

Perfect Pairings

Crisp green salad with a lime vinaigrette for brightness and crunch
Mexican rice or cilantro-lime rice to soak up extra sauce
Sliced avocado or a simple guacamole for cream and freshness
Charred corn or a corn salad for sweet, smoky contrast
Black beans seasoned with cumin and garlic for substance and fiber

Make It Your Own

Add vegetables, fold in sautéed bell peppers and onions to the chicken for extra texture and sweetness.
Make it spicy, stir in chopped green chiles or a pinch of cayenne powder to the filling for a gentle heat lift.
Use whole wheat or low-carb tortillas if you prefer a different nutritional profile, the dish still bakes beautifully.
Try a smoky cheese, swap half the cheddar for pepper jack or a mild smoked cheese to introduce a subtle smoky note.
Add herbs, mix chopped green onions or parsley into the filling for fresh, fragrant bites.
For a lighter version, use light sour cream and reduced-fat cream cheese, which keeps the tang and creaminess with fewer calories.
Top with crisp turkey bacon pieces, swap in turkey bacon for a lighter, leaner touch that adds salty crunch without pork.
For an extra creamy sauce, fold in a spoonful of plain Greek yogurt just before spreading the sauce, adding tang and protein.

In one playful experiment I once mentioned a whimsical recipe, and if you are curious about unusual chicken preparations try the unexpectedly creative chicken ice cream recipe to see how versatile chicken can be in new contexts, but keep the enchiladas savory for dinner.

Pro Tips for Best Results

Preheat the oven fully to 350°F so the cheese melts evenly and the sauce warms through, avoid opening the oven during the first 20 minutes.
Don’t overfill tortillas, a modest amount of chicken keeps them from splitting and ensures even baking.
Keep the tortillas warm and pliable under a damp towel while assembling to prevent cracking.
Cover the dish with foil for most of the bake time to keep the sauce from drying out, uncover for the last 5 to 10 minutes to brown the cheese.
Check the center temperature for safety and steam, the internal filling should be hot and bubbling, around 165°F is a safe finished temperature.
Let the dish rest 5 minutes after baking so the sauce sets slightly and slices hold together better.

Frequently Asked Questions

Can I make these enchiladas with corn tortillas?
Yes, you can use corn tortillas, but warm them first in a skillet or wrap in a damp towel and microwave briefly to make them pliable, which helps prevent cracking when you roll them.
Is it okay to use rotisserie chicken?
Absolutely, rotisserie chicken is a great shortcut, it adds flavorful, seasoned meat that shreds easily and cuts down prep time without sacrificing taste.
Can I substitute Greek yogurt for sour cream?
Yes, plain Greek yogurt can be used in place of sour cream for a tangier, higher protein sauce, but stir it in gently and avoid overheating to keep it from breaking.
How do I make the sauce thinner or thicker?
Adjust the chicken broth to thin the sauce, adding a tablespoon at a time until you reach the desired consistency, or add a bit more cream cheese or cook a few extra minutes to thicken if it feels too loose.
Can I freeze leftovers after baking?
You can freeze baked enchiladas, though texture may change slightly. Cool completely, wrap tightly, and freeze for up to 2 months, then thaw overnight and reheat in a 350°F oven until warmed through.
What is the best way to get crispy edges?
For crispier edges, uncover the dish for the last 10 minutes of baking and slide the tray into the upper rack so the tortillas get a little more direct heat, watching carefully so the top does not burn.
How many enchiladas does this recipe make?
This recipe makes eight rolled enchiladas, which is perfect for 6 to 8 servings depending on appetite and side dishes.

Final Thoughts

Chicken Enchiladas with Sour Cream White Sauce is the kind of meal that invites lingering at the table, passing plates and savoring warm, creamy bites that please a crowd. It is flexible enough for weeknights, comforting enough for gatherings, and forgiving enough to let you make swaps without losing what makes it special. Give it a try this week, and enjoy the way the tangy sauce, tender chicken, and melted cheese come together to create a dish that feels both homey and a little indulgent.

Chicken Enchiladas with Sour Cream White Sauce

Author: anastasia-rice
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: None

Print Recipe

Description

Tender shredded chicken wrapped in flour tortillas and smothered in a creamy sour cream-based white sauce, topped with melted cheddar cheese.

Instructions

Preheat the oven to 350°F.
In a large bowl, combine the shredded chicken, garlic powder, onion powder, salt, and pepper.
In another bowl, mix together the sour cream, cream cheese, and chicken broth until smooth.
Spread a thin layer of the sour cream sauce on the bottom of a baking dish.
Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the baking dish.
Repeat with the remaining tortillas, arranging them snugly.
Pour the remaining sauce over the rolled enchiladas and sprinkle with cheddar cheese.
Bake for 25 to 30 minutes or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving.