These Sour Cream Chicken Enchiladas are creamy, cheesy, and exactly what your dinner table has been missing. It’s the kind of meal that makes your family pause mid-bite and say, “Whoa, what is this magic?”
Shredded chicken, melty cheese, and a dreamy white sauce all baked up in one bubbly dish. This is comfort food with a capital C. Bonus? It’s easy enough for a Tuesday and tasty enough for company!
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What makes this recipe irresistible
It’s all about that sauce, baby. This creamy white enchilada sauce made with sour cream and a hint of garlic is the stuff dinnertime dreams are made of.
It clings to every tortilla, hugs every bite of chicken, and gives this dish that rich, restaurant-style taste, without leaving your kitchen or your pajama pants. Plus, it’s customizable! Spice it up, tone it down, toss in some veggies...make it your own!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
White Chicken Enchilada Casserole
Equipment
- 1 9x13 casserole dish
Ingredients
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 2 cups shredded Monterey Jack cheese divided
- 4 ounce diced green chilies
- 8 small flour tortillas
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 12 ounce can chicken broth
- 1 cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- Optional garnishes: a sprinkle of smoked paprika, fresh cilantro or sliced green onions for garnish
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
- In a bowl, combine shredded chicken, half the shredded cheese, and green chilies. Stir to mix.
- Assemble enchiladas: Divide the chicken mixture between the tortillas, roll them up, and place seam-side down in the prepared dish.
- Make the white sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in chicken broth and cook until thick and bubbly, about 3–5 minutes.
- Remove from heat and stir in sour cream, garlic powder, salt, and pepper. Don’t let it boil, just warm enough to blend.
- Spoon the sauce evenly over the enchiladas. Sprinkle the remaining ½ cup cheese on top, sprinkle lightly with smoked paprika. Bake uncovered for 30-35 minutes, or until hot and bubbly.
- Broil for 2–3 minutes at the end if you want a golden top. Serve with a sprinkle of cilantro or green onions, serve and enjoy!
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Nutrition
Frequently asked questions (FAQ’s)
You bet. Assemble the enchiladas, cover, and pop them in the fridge. When you’re ready to bake, just add 5–10 extra minutes. Or freeze ‘em and pull them out on a busy night—future you will be grateful.
Well, yeah...it’s kind of the whole point here! But if you’re in a pinch, Greek yogurt will work. It'll be tangier, but still creamy.
Both work! Flour rolls easier, corn brings more flavor. If you use corn, warm them up first so they don’t crack on you mid-roll.
Deb’s top tips
Don’t be stingy with the sauce! Ladle it on like you're blessing the dish. Extra cheese on top? Always!
More recipes you’ll love
If you love this kind of cozy, melty, can’t-stop-eating-it dinner, there’s a whole lineup waiting for you! Try my Queso Chicken Spaghetti for a cheesy twist on Tex-Mex, or keep the comfort train rolling with Crockpot Chicken Enchilada Soup. It’s like a warm hug in a bowl.
And be sure to try the Ground Beef Tostadas or the Authentic Posole. Both are big on flavor, easy on effort, and total crowd-pleasers.
What to serve with
If you’re looking to balance out all that cheesy, creamy goodness, these fresh and flavorful sides are here to brighten up the plate:
A big bowl of Mexican Street Corn (esquites) adds just the right amount of tangy crunch—no grill needed! Or keep it simple with homemade guacamole and chips, because let’s be honest… no one’s ever mad about guac.
And if you're in a salad mood, a Southwest Salad loaded with crisp lettuce, black beans, corn, and a zippy cilantro-lime dressing brings color, texture, and just the right amount of sass to your dinner table. 😋
Wrapping it up
So there you have it—your new weeknight dinner hero. These Sour Cream Chicken Enchiladas are easy to make, full of flavor, and guaranteed to earn you some dinnertime compliments (and maybe even a clean plate or two).
When you give them a try, swing back and leave a comment below. I’d love to hear what you think! And if you’re feeling fancy, snap a pic and tag me on social. There’s always room at the table for another comfort food favorite!
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