White Chicken Enchiladas Recipe with Sour Cream
Comfort in a Casserole Dish Main Course.
White chicken enchiladas with sour cream chile sauce are SO good! This easy dinner recipe will become a family favorite.
I remember the first time I made these. It was a drizzly Tuesday, the kind of day that feels gray from start to finish. I just wanted to create something warm and bright in the kitchen. As the sauce came together, this incredible aroma of toasted flour, butter, and gentle green chiles filled the air. My daughter wandered in, drawn by the smell. We ended up rolling the tortillas together, a little messy, a little imperfect, and it was just… perfect. That’s what this recipe is to me: a little bit of sunshine on a cloudy day.
Why This Recipe Feels Like Home
- •The Unbelievably Creamy Sauce: It's rich and tangy without being heavy, blanketing everything in pure comfort.
- •So Simple to Assemble: Using a pre-cooked rotisserie chicken makes this a surprisingly quick meal to put together.
- •A True Crowd-Pleaser: I mean, who doesn't love tender chicken and melty cheese? It's a dish that makes everyone at the table happy.
- •Beautifully Imperfect: There’s no need for perfect rolling. The charm is in its rustic, homemade feel.
Wow. Just wow. My husband, who is usually pretty quiet about food, looked up after his first bite and said, 'This is the best thing you've ever made.' I think that says it all! It's creamy without being heavy, and has just the right amount of gentle spice.
Essential Ingredient Guide
- Full-Fat Sour Cream: Please, use the full-fat kind for this. It's essential for the rich texture and to prevent the sauce from breaking. It makes all the difference, honestly.
- Canned Green Chiles: These little guys add a wonderful, mild warmth and tang. Don't drain them! The liquid adds extra flavor to the sauce. You can use mild or hot, depending on your family's preference.
- Monterey Jack Cheese: This is my favorite for its superior melting quality. It gets so gooey and lovely. For the best melt, I always recommend shredding a block yourself.
Complete Cooking Process
- Creating the Sauce: The heart of the dish is the creamy sauce. Take your time making the roux—that's the butter and flour mixture—letting it cook for a minute to get rid of any raw flour taste. Then, when you add the sour cream, do it off the heat so it stays smooth and luscious.
- Rolling with Care: Gently warm your tortillas before rolling. It makes them pliable and prevents them from cracking. A quick few seconds in the microwave, wrapped in a damp paper towel, is all it takes.
- The Final Bake: Don't be afraid to let it get bubbly and a little golden brown on top. Those toasty cheese bits are honestly the best part. That’s where the magic happens.
Your Questions, Answered
→Can I make these ahead of time?
Yes, you can! Assemble the enchiladas completely, but wait to add the sauce and top cheese. Cover and refrigerate for up to 24 hours. When you're ready to bake, pour the sauce over, top with cheese, and add about 10-15 minutes to the baking time.
→My sauce seemed a little lumpy, what did I do wrong?
Oh, that can happen! It's usually one of two things: either the broth was added too quickly to the flour mixture, or the sauce was too hot when the sour cream was added. Just be sure to whisk constantly when adding the broth, and let the sauce cool for a few minutes before stirring in the sour cream.
→Can I use corn tortillas instead of flour?
Of course! Traditionally, enchiladas are made with corn tortillas. You'll want to briefly fry them in a little hot oil for about 10-15 seconds per side before filling. This softens them and prevents them from getting mushy in the sauce.
White Chicken Enchiladas Recipe with Sour Cream
A deeply comforting and utterly delicious recipe for White Chicken Enchiladas. Tender shredded chicken is wrapped in soft tortillas and smothered in a rich, creamy sour cream and green chile sauce, then baked until bubbly and golden. It’s the kind of meal that feels like a warm hug, perfect for a cozy family dinner.
Timing
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Recipe Details
Ingredients
For the Chicken Filling
- 013 cups cooked, shredded chicken (a rotisserie chicken is perfect for this)
- 022 cups shredded Monterey Jack cheese, divided
- 031/4 cup chopped fresh cilantro (optional)
For the Sour Cream Chile Sauce
- 011/4 cup unsalted butter
- 021/4 cup all-purpose flour
- 032 cups chicken broth
- 041 cup full-fat sour cream
- 051 (4-ounce) can diced green chiles, undrained
- 061/2 teaspoon onion powder
- 071/2 teaspoon garlic powder
- 08Salt and freshly ground black pepper to taste
For Assembly
- 018-10 medium flour tortillas
- 02Optional garnishes: more cilantro, sliced green onions, sliced jalapeños
Instructions
First things first, let's get cozy. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. It just feels good to have everything ready to go.
In a medium bowl, gently mix together the shredded chicken and 1 cup of the Monterey Jack cheese. If you're using cilantro, toss that in too. Set it aside for a moment.
Now for the heart of the dish, the sauce. In a saucepan over medium heat, melt the butter. Whisk in the flour and let it cook for about a minute, stirring constantly. It should smell a little nutty. This step is important to cook out the raw flour taste.
Slowly pour in the chicken broth, whisking as you go to keep everything smooth. Let it simmer and thicken, which should take about 5-7 minutes. Once it can coat the back of a spoon, remove it from the heat.
Here's the gentle part. Let the sauce cool for just a couple of minutes. Then, whisk in the sour cream, the undrained green chiles, onion powder, and garlic powder. Season with salt and pepper. Don't put it back on the heat, as the sour cream can separate.
Time to assemble. Pour about a half cup of the sauce into the bottom of your prepared baking dish and spread it around. This creates a lovely little bed for the enchiladas to rest on.
Take a tortilla, spoon a line of the chicken mixture down the center, and roll it up snugly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling. It's okay if they're all snuggled in together.
Pour the rest of that beautiful, creamy sauce evenly over the top of the enchiladas. Sprinkle with the remaining 1 cup of cheese.
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and just starting to turn golden. The whole kitchen will smell incredible.
Let the enchiladas rest for 5-10 minutes before serving. This is the hardest part, I know! But it helps them set up. Garnish with your favorite toppings and enjoy every single bite.
Notes & Tips
- 1Feel free to add a can of drained black beans or some corn to the chicken mixture for extra texture and flavor.
- 2If you prefer more spice, you can use hot green chiles instead of mild, or add a pinch of cayenne pepper to the sauce.
Tools You'll Need
- •Use a rotisserie chicken to save so much time and effort. It's my favorite little shortcut.
- •Do not, I repeat, do not boil the sauce after adding the sour cream. It will curdle and separate. Gentle heat is your friend.
- •Let the enchiladas rest for a few minutes before serving. It allows the filling and sauce to set, so they don't fall apart when you serve them.
- •Taste your sauce before pouring it over the enchiladas! It might need a little more salt or a pinch of pepper.
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