Creamy, cheesy, crowd-pleasing
These Chicken Enchiladas with Sour Cream White Sauce are rich, creamy, and irresistibly comforting. Tender shredded chicken is wrapped in soft tortillas, smothered in a silky white sauce, and baked until bubbly and golden. This recipe is perfect for busy weeknights, potlucks, or whenever you’re craving something cozy but easy. With simple pantry ingredients and minimal prep, you get big Tex-Mex–inspired flavor without standing over the stove for hours. Every bite is creamy, cheesy, and satisfying—exactly the kind of dinner that disappears fast and gets requested again.
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
📝 Ingredients List
Enchiladas
- 2 cups cooked shredded chicken (rotisserie works great)
- 8 small flour tortillas
- 1½ cups shredded Monterey Jack or mozzarella cheese
- ½ tsp garlic powder
- ½ tsp cumin
- Salt and black pepper, to taste
Sour Cream White Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded Monterey Jack or mozzarella cheese
- ¼ tsp onion powder
- Salt and black pepper, to taste
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Medium saucepan
- Whisk
- Mixing bowls
- 9×13-inch baking dish
- Wooden spoon or spatula
- Measuring cups & spoons
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Prepare the filling
Preheat oven to 375°F (190°C). In a bowl, mix shredded chicken with garlic powder, cumin, salt, and pepper. - Roll the enchiladas
Spoon chicken mixture into tortillas, sprinkle lightly with cheese, roll tightly, and place seam-side down in a greased baking dish. - Make the white sauce
Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute until lightly golden. Slowly whisk in chicken broth and cook 3–4 minutes until thick and smooth. - Finish the sauce
Reduce heat to low. Stir in sour cream, cheese, onion powder, salt, and pepper. Cook just until melted and creamy (do not boil). - Assemble & bake
Pour sauce evenly over enchiladas and sprinkle with remaining cheese. Bake uncovered for 25–30 minutes until bubbly and lightly golden 🧀✨ - Rest & serve
Let sit 5 minutes before serving for best texture.
💡 Pro Tips
- Extra flavor: Add green chilies or sautéed onions to the chicken filling.
- Make ahead: Assemble enchiladas up to 24 hours ahead; add sauce just before baking.
- Storage: Refrigerate leftovers up to 4 days.
- Freezer-friendly: Freeze unbaked enchiladas (without sauce) up to 2 months.