White Chicken Enchiladas with Sour Cream Sauce

If you’re looking for a comforting and flavorful dish that your whole family will love, these White Chicken Enchiladas with Sour Cream Sauce are the perfect option. Made with simple ingredients and bursting with creamy, cheesy goodness, this is one of our favorite enchilada recipes.

I love eating at Mexican restaurants but also enjoy recreating my favorite dishes at home. These creamy white chicken enchiladas are a perfect example—they’re made with tender shredded chicken, green chiles, and a rich sour cream sauce that rivals anything you’d find at a restaurant.

To make the meal even better, I like to serve them with sides like Mexican rice, refried beans, or a bowl of my White Queso Dip and tortilla chips for dipping. It’s the perfect way to enjoy a restaurant-quality meal from the comfort of home!

Why You Will Love This Recipe

• Simple Ingredients: This recipe uses pantry staples like sour cream, green chiles, and chicken broth, making it easy to prepare without a trip to the grocery store.
• Family Favorite: These sour cream chicken enchiladas are creamy, cheesy, and packed with flavor—perfect for the whole family, even picky eaters.
• Customizable: Add black beans or refried beans to the filling, and pair with your favorite enchilada sides or toppings for a perfect meal.
• Perfect for Leftovers: Got leftover chicken? This is the best way to turn it into a delicious meal.

These white chicken enchiladas with sour cream sauce are one of those favorite enchilada recipes you’ll find yourself coming back to again and again!

Ingredients for White Chicken Enchiladas

Here’s what you’ll need to make these easy chicken enchiladas:

• Taco Seasoning: Adds bold flavor to the chicken. Use a store-bought mix for convenience, or make your own —a little bit makes a big difference!
• Tortillas: Soft flour tortillas are ideal because they’re easy to roll and bake well. Corn tortillas are another option, but they have slightly different tastes and textures.
• Cheese: Melty cheese is essential! Freshly grated Colby Jack, Monterey Jack, or Pepper Jack work or use a Mexican blend. Freshly grated cheese melts more smoothly and gives that gooey, cheesy texture everyone loves.
• Green Chiles: A can of green chiles adds mild heat and a smoky flavor.
• Butter + Flour: These ingredients form the roux, the base of the creamy white sauce.
• Sour Cream: Gives the white sauce its creamy, tangy richness.
• Chicken Broth: Adds flavor and thins the sauce to the right consistency.
• Toppings: Finish with fresh, chopped cilantro and green onions for flavor and color.

How to Make White Chicken Enchiladas with Sour Cream Sauce

1. In a large bowl, combine shredded chicken and taco seasoning.
2. In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to remove the raw flour taste.
3. Add chicken broth to the roux and cook until the sauce thickens about 5 minutes. Remove from heat, let cool for a few minutes, then mix in sour cream and green chiles.
4. Add the chicken mixture to the center of each tortilla, sprinkle with cheese, and roll tightly. Place seam-side down in a greased 9×13 baking dish.
5. Pour the sauce over the enchiladas, then top with the remaining cheese.
6. Bake at 350°F for 20-25 minutes, until bubbly and golden. For a golden-brown finish, broil for the last few minutes—watch carefully to avoid burning.
7. Serve with cilantro, green onions, sour cream, and jalapenos.

What to Serve with White Chicken Enchiladas

Pair these creamy enchiladas with:

• Pinto beans or black beans
• Mexican Rice
• Fresh toppings like green onions, pico de gallo, or fresh cilantro

Tips for the Best Enchiladas

• Warm Tortillas: Warm your tortillas before filling and rolling them to prevent cracking. Warm them in a skillet over low heat or wrap them in a damp towel and microwave for about 20-30 seconds.
• Add Heat: If you like your enchiladas with a bit of a kick, consider adding chili powder, cayenne pepper, diced jalapenos, or hot sauce to the chicken filling.
• Make the Filling Creamier: To make your filling even creamier, add 1 tablespoon of the enchilada white sauce directly onto the chicken filling before adding rolling the tortillas.
• Add Beans: Add black beans or refried beans to the chicken mixture for a heartier filling. You can mix them into the shredded chicken.

How to Store Leftovers

To store leftover white chicken enchiladas, follow these steps:

1. Cool Completely: Allow the enchiladas to cool to room temperature before storing to prevent condensation inside the storage container.
2. Use an Airtight Container: Place the leftover enchiladas in an airtight container or wrap them tightly with plastic wrap or aluminum foil.
3. Refrigerate: Store the container in the refrigerator for up to 3-4 days.
4. Reheating: To reheat, microwave individual portions or bake the enchiladas in the oven at 350°F until heated through.

White Chicken Enchiladas with Sour Cream Sauce

A creamy, comforting dish with tender shredded chicken, smothered in a rich white sauce and melted cheese, all wrapped in soft tortillas and baked for a Mexican meal the whole family will enjoy!

Print

Rate

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Serving Size 5 servings

Equipment

• 1 9×13 casserole dish

Ingredients

• 2 pounds chicken, cooked and shredded
• ½ teaspoon salt
• 2 tablespoons taco seasoning
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups chicken broth
• 7 ounce can green chilies
• 1 cup sour cream
• 8 ounces shredded cheese
• 8-10 large flour tortillas

Instructions

• In a large bowl, combine shredded chicken, salt and taco seasoning.
• In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to remove the raw flour taste.
• Add chicken broth to the roux and cook until the sauce thickens about 5 minutes. Remove from heat, let cool for a few minutes, then mix in sour cream and green chiles.
• Add the chicken mixture to the center of each tortilla, sprinkle with cheese, and roll tightly. Place seam-side down in a greased 9×13 baking dish.
• Pour the sauce over the enchiladas, then top with the remaining cheese.
• Bake at 350°F for 20-25 minutes, until bubbly and golden. For a golden-brown finish, broil for the last few minutes—watch carefully to avoid burning.
• Serve with cilantro, green onions, sour cream, and jalapenos.

Notes

 

• Warm Tortillas: Warm your tortillas before filling and rolling them to prevent cracking. Warm them in a skillet over low heat or wrap them in a damp towel and microwave for about 20-30 seconds.
• Add Heat: If you like your enchiladas with a bit of a kick, consider adding chili powder, cayenne pepper, diced jalapenos, or hot sauce to the chicken filling.
• Make the Filling Creamier: To make your filling even creamier, add 1 tablespoon of the enchilada white sauce directly onto the chicken filling before adding rolling the tortillas.
• Add Beans: Add black beans or refried beans to the chicken mixture for a heartier filling. You can mix them into the shredded chicken.

Did you make this recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe

About Sarah

Wife. Mother. From-Scratch Cook. Homemaker.

I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.

Learn More

follow along

• Facebook
• Instagram
• Pinterest
• TikTok