Chicken enchiladas with sour cream white sauce deliver a creamy, cheesy, and comforting Mexican-inspired dinner everyone will love. Featuring shredded chicken wrapped in soft tortillas and smothered in a rich, tangy sauce with melty Monterey Jack and cheddar cheeses, this dish is perfect for family meals or entertaining guests.
This easy-to-make casserole brings together smooth sour cream and green chiles in a luscious white sauce that complements the tender chicken perfectly. Baked to bubbly perfection, these enchiladas provide a satisfying blend of flavors and textures that will keep you coming back for more.
- Rich and creamy sour cream white sauce balanced by tender, flavorful chicken.
- Layered with two cheeses for a melty, gooey finish that enchiladas are known for.
- Simple, hands-off preparation makes it ideal for busy weeknights or meal prepping.
- Freezes well for make-ahead meals and easy reheating without losing taste or texture.
Ingredients
- Flour tortillas (10 taco size): Soft and pliable tortillas perfect for rolling the creamy chicken filling.
- Sour cream (16 ounces): Adds tangy creaminess and smooth texture to the white sauce.
- Cream of chicken soup (10.5 ounces): Provides a savory base that enhances the sauce’s richness.
- Canned diced green chiles (4 ounces): Adds mild heat and subtle smoky flavor boosting authenticity.
- Cooked and shredded chicken (5 cups): Tender protein packed with flavor, the hearty filling.
- Monterey Jack cheese (2 cups shredded): Melts smoothly with a mild, buttery taste.
- Cheddar cheese (1 cup shredded): Adds sharpness and color contrast, elevating flavor complexity.
Instructions
- Preheat the Oven
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Set your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking while you prepare the enchiladas.
- Soften the Tortillas
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Place the tortillas in a 9×13 baking dish and warm them in the oven for 5 minutes. This softens them, making them more pliable and easier to roll without cracking.
- Mix Sauce Ingredients
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In a medium bowl, combine the cream of chicken soup, sour cream, and diced green chiles. Stir well until smooth and evenly blended, creating the signature creamy white sauce.
- Assemble the Enchiladas
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Spread roughly 1/2 cup of shredded chicken in the center of each tortilla, add about 2 tablespoons of the sauce, and sprinkle 2 tablespoons of Monterey Jack cheese on top. This layering balances flavors in every bite.
- Roll and Arrange
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Carefully roll up each tortilla and place them seam-side down in a lightly greased 9×13 dish. Depending on space, use an additional smaller dish to fit all enchiladas snugly.
- Add Sauce and Cheese Toppings
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Pour the remaining white sauce over the rolled enchiladas evenly, then sprinkle with the remaining Monterey Jack and all of the shredded cheddar cheese for a golden, bubbly top layer.
- Bake Covered and Then Uncovered
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Cover the baking dish with foil and bake for 25 minutes to ensure thorough heating. Remove the foil for the last 5 minutes to allow the cheese to brown and develop a crispy texture.
- For freezing, drain excess liquid before freezing to avoid soggy enchiladas; do not add cheese topping until ready to bake.
- Enchiladas can be baked from frozen by adding 20 minutes to the uncovered baking time after thawing.
- Thaw frozen enchiladas overnight in the refrigerator before baking for best texture and even heating.
Storage Tips
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. For longer storage, tightly wrap in plastic wrap and foil then freeze for up to 3 months.
Serving Suggestions
Serve these enchiladas with fresh toppings like diced tomatoes, sliced olives, guacamole, chopped green onions, or cilantro. Add a side of Mexican rice or refried beans for a complete meal full of authentic flavors.
- Use warm tortillas to prevent cracking when rolling and to keep enchiladas tender after baking.
- Shredded rotisserie chicken is a great shortcut without sacrificing flavor or texture.
- For extra spice, swap mild diced chiles for jalapeños or add a dash of hot sauce to the white sauce mixture.
FAQs
- Can I use corn tortillas instead of flour?
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Corn tortillas can be used but may need to be softened by warming or lightly frying to prevent cracking when rolled.
- Is it possible to make this recipe vegetarian?
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Yes, substitute shredded cooked vegetables or beans for the chicken and use vegetable broth-based cream soup.
- How can I reheat leftover enchiladas?
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Reheat in a microwave or oven until warmed through, covering to retain moisture and prevent drying out.
- Can I prepare enchiladas ahead of time?
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Yes, assemble them a day before baking and keep covered in the fridge, or freeze as directed for longer storage.
- What cheese alternatives can I use?
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Monterey Jack and cheddar are preferred, but you could use mozzarella and pepper jack for a milder or spicier twist.
- Are the enchiladas gluten-free?
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Traditional flour tortillas contain gluten; using gluten-free tortillas will make the dish gluten-free friendly.
- Can I double this recipe for a larger crowd?
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Absolutely. Prepare in multiple baking dishes as needed to accommodate increased portions.
Chicken Enchiladas with White Sauce
Equipment
- 1 9x13 baking dish
- 1 mixing bowl
Ingredients
- 10 flour tortillas taco size
- 16 ounces sour cream
- 10.5 ounces canned cream of chicken soup
- 4 ounces canned diced green chiles
- 5 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Place tortillas in a 9x13 baking dish and soften in the warm oven for 5 minutes.
- Mix cream of chicken soup, sour cream, and diced green chiles until well blended.
- Fill each tortilla with about 1/2 cup shredded chicken, 2 tablespoons of the sauce, and 2 tablespoons of Monterey Jack cheese.
- Roll up tortillas and place them seam-side down in a lightly greased 9x13 baking dish, using an additional dish if needed.
- Pour remaining sauce over the enchiladas and sprinkle with remaining Monterey Jack and all cheddar cheese.
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 5 minutes until cheese is melted and bubbly.
Notes
- Garnish with sliced olives, guacamole, diced tomatoes, green onion, or cilantro for extra flavor.
- Freeze before baking; wrap tightly in plastic wrap and foil.
- Drain excess liquid before freezing and apply cheese before baking.
- Bake frozen enchiladas about 20 minutes longer than thawed ones.
