Chicken Enchiladas with Sour Cream White Sauce

Let me tell you about my absolute favorite weeknight hero - these Chicken Enchiladas with Sour Cream White Sauce. I swear, the first time I made them, my kids went back for thirds and my husband asked if we could have them every Tuesday. What makes them special? That creamy, dreamy white sauce hugging every bite of tender chicken and melty cheese - it's comfort food magic that comes together in about 40 minutes flat.

Now, I know what you're thinking - enchiladas sound complicated. But trust me, this version is so simple you'll have them memorized after one try. The secret's in that tangy sour cream sauce (don't skip the green chiles - they give just the right kick!) wrapped up in warm tortillas. It's the kind of meal that makes everyone at the table happy, and the leftovers? Even better the next day.

Ingredients for Chicken Enchiladas with Sour Cream White Sauce

Gathering your ingredients is the first step to enchilada bliss! Here's everything you'll need - I've split it into filling and sauce so you can prep like a pro. Trust me, measuring these out first makes the whole process smoother (fewer frantic fridge digs mid-recipe!).

For the Filling:

• 2 cups shredded cooked chicken (rotisserie works great here!)
• 8 flour tortillas (the medium-sized ones)
• 2 cups shredded Monterey Jack cheese
• ½ cup diced tomatoes (optional, but so pretty on top)

For that Dreamy White Sauce:

• 2 tablespoons butter (salted or unsalted both work)
• 2 tablespoons all-purpose flour
• 1½ cups chicken broth
• 1 cup sour cream (full-fat gives the creamiest results)
• 1 can diced green chiles (4 oz - don't drain!)

How to Make Chicken Enchiladas with Sour Cream White Sauce

Alright, let's get cooking! The magic happens in three simple parts - make the sauce, roll those beauties up, and bake to golden perfection. I promise, even if you're not usually an enchilada person (like my sister wasn't until she tried these), you'll be hooked after one bite.

Preparing the White Sauce

First things first - that creamy sauce! Melt your butter in a saucepan over medium heat (careful not to let it brown!), then whisk in the flour until it smells slightly nutty - about 1 minute. This is your roux, and it's what makes the sauce thick and luscious. Now, slowly pour in the chicken broth while whisking constantly - I mean it, don't stop whisking or you'll get lumps! Once it's smooth and slightly thickened (about 3 minutes), take it off the heat and stir in the sour cream and those flavorful green chiles (juice and all!). The sauce will be gloriously creamy with just the right tang.

Assembling the Enchiladas

Here's my trick for perfect enchiladas every time: warm your tortillas for about 15 seconds in the microwave first - it makes them way more pliable. Spread about ¼ cup of chicken down the center of each tortilla, sprinkle with a little cheese (save most for the top!), then roll them up tightly. Place them seam-side down in your greased baking dish - I can usually fit 8 snugly in a 9x13" pan. Now pour that gorgeous sauce over the top, making sure every inch gets covered (this prevents dry spots!), and sprinkle with the remaining cheese. Oh! And if you're using those optional tomatoes, now's the time to scatter them on top.

Baking and Serving

Pop those beauties into a 350°F oven for about 25 minutes - you'll know they're ready when the cheese is bubbly and just starting to golden at the edges. Let them sit for 5 minutes before serving (I know, the wait is torture!) - this helps the sauce set so they don't fall apart when you plate them. Garnish with fresh cilantro if you're feeling fancy, and watch them disappear!

Tips for Perfect Chicken Enchiladas with Sour Cream White Sauce

After making these enchiladas at least a hundred times (no exaggeration!), I've picked up some foolproof tricks. First - take your sour cream out of the fridge 15 minutes early. Room temp blends into the sauce smoothly without curdling. Second - rotisserie chicken is your best friend here! Saves so much time. And if your cheese starts browning too fast, just tent some foil over the top - keeps everything melty underneath while preventing burnt edges. Oh! One more - if your sauce seems too thick, just whisk in a splash more broth. Easy fix!

Ingredient Substitutions and Variations

Life happens, and sometimes you gotta swap ingredients - I get it! Here are my tried-and-true variations for these enchiladas. First, corn tortillas work beautifully if you prefer them (just warm them extra well so they don't crack). Out of sour cream? Plain Greek yogurt makes a great tangy stand-in. Want to bulk up the filling? Toss in some black beans or sautéed peppers. My neighbor adds a pinch of cumin to the sauce - absolute game changer!

Storing and Reheating Chicken Enchiladas

Here's the beautiful thing about these enchiladas - they might even taste better the next day! Store leftovers (if you're lucky enough to have any) in an airtight container in the fridge for up to 3 days. When reheating, I always add a splash of chicken broth before popping them in the oven at 350°F for about 15 minutes - keeps them from drying out. Craving a quick lunch? Microwave individual portions for 1-2 minutes with a damp paper towel over the top to lock in that creamy goodness.

Frequently Asked Questions

Can I make these enchiladas ahead?
Absolutely! These are my go-to make-ahead meal. Just assemble everything (including the sauce), cover tightly with foil, and refrigerate overnight. When you're ready, pop them straight into a preheated oven - you might need to add 5-10 minutes to the baking time since they'll be cold. The sauce actually gets more flavorful as it sits!

Can I freeze chicken enchiladas?
You bet! Freeze them before baking for best results. Wrap the assembled dish well in plastic wrap and foil (I double-wrap to prevent freezer burn), then freeze for up to 2 months. Thaw overnight in the fridge before baking as directed. The texture stays perfect this way - no soggy tortillas!

What's the best chicken to use?
My two favorites are rotisserie chicken (total time-saver!) or gently poached chicken breasts. Rotisserie gives amazing flavor, while poached chicken lets you control the seasoning. Either way, make sure it's well-shredded - big chunks make rolling tricky. Leftover grilled chicken works great too if you've got it!

Nutritional Information

Just a heads up - nutritional values can change based on your specific ingredients. For this recipe, each serving has roughly 450 calories, 22g fat, and 30g protein. Remember, these are estimates (my cheese-loving hand might pour a little heavier sometimes!).

Share Your Feedback

Did you make these enchiladas? I'd love to hear how they turned out! Tag me @mykitchenadventures or leave a rating - your notes help me create even better recipes for you.