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These creamy, cheesy Sour Cream White Chicken Enchiladas bring a comforting twist to traditional enchiladas. Made with a homemade green chile sour cream sauce, shredded chicken, and gooey cheese, this dish is a family favorite, perfect for weeknight dinners.
This post was Originally Published on August 16, 2019, Updated on May 14, 2021, and Re-published on November 5, 2024, to improve content and photos.
When I was little, one of my favorite dinners my mom made, was Sour Cream Chicken Enchiladas. With their mild, cheesy sour cream sauce, they were perfect for a kid like me who didn't like anything too spicy!
These cheesy baked enchiladas may not be the most authentic, but they're a quick, easy comfort food that the whole family will love.
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🧀 Ingredients to Make Creamy White Chicken Enchiladas
- Chicken - My go-to is a batch of Slow Cooker Pulled Jalapeno Chicken from the freezer. Rotisserie chicken works great as a shortcut, or you can cook and shred your own.
- Tortillas - Regular soft taco-sized flour tortillas are ideal. I recommend using fresh, ready-to-cook tortillas for the best texture-it's an extra step, but it keeps your enchiladas from getting soggy. Either way, they will roll up easier if they are room temperature.
- Cheese - I like a blend of shredded cheddar and Monterey Jack-Monterey melts beautifully, and the cheddar adds sharpness. Pepper Jack adds a little spice if you prefer. Pre-shredded cheese is convenient, but I highly recommend shredding your own for better melting and flavor.
- White Sauce - This creamy sauce is made with sour cream and mild green chiles, which add a subtle zip without overwhelming the dish. For an extra kick, use medium green chiles, or omit them altogether for a milder version (just like my mom used to make-it was always delicious!).
⭐ Chef's Secret
To avoid soggy enchiladas, use just enough sauce to lightly cover the bottom of the pan-about ½ cup should prevent sticking without making them too soft. I've also found that freshly cooked tortillas hold up best, so cooking them right before assembling can make a big difference.
👩🏻🍳 How to Make the Best Green Chile Sour Cream Chicken Enchiladas
Make the Sauce - Start by melting the butter in a pan and sautéing the onions until they're soft and translucent. Sprinkle the flour over the onions to create a roux (this will thicken the sauce) and whisk together, cooking for 2 minutes.
Add the green chiles and chicken stock, then whisk until smooth. Bring this mixture to a boil, whisking occasionally, for about 3 minutes until it thickens. Remove the sauce from the heat and whisk in the sour cream. (If the sour cream is added while over heat, it may curdle.)
Spread ½ cup of the finished sauce evenly over the bottom of a 9x13-inch baking dish.
Fill the Tortillas - Lay out the tortillas, and divide the shredded chicken evenly down the center of each one. Sprinkle half of the cheese over the chicken, then roll up each tortilla and place it seam-side down in the pan.
Finish & Bake - Pour the remaining sauce over the enchiladas, spreading it to cover all the tortillas. Top with the remaining cheese and cover with foil. Bake for 20-30 minutes, until the cheese is melted and the filling is bubbling.
For crispy edges and browned cheese, remove the foil and broil for a few minutes at the end!
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
💭 Frequently Asked Questions
Yes, these enchiladas freeze well! You can freeze them either cooked or uncooked. Wrap them tightly in plastic wrap and then in foil, and keep for up to 2 months. If freezing after baking, let them cool completely before wrapping. When ready to serve, defrost fully in the refrigerator, then bake at 350˚F for 30-45 minutes, covered with foil.
It depends on your preference! Baking them covered helps prevent drying out and keeps them soft. I like to bake them covered, then broil for a few minutes at the end for a bit of crispiness. If you prefer a drier, crispier finish, especially on the edges, bake them uncovered.
🍽️ More Weeknight Chicken Dinner Recipes
If you loved how easy these Baked White Chicken Enchiladas were, here are some of my other weeknight comfort food dinners that will hit the spot!
- Creamy Tomato Mascarpone Soup
- 20-Minute Stovetop Macaroni and Cheese
- Marinated Italian Steaks on the Grill
- Dijon Panko Crusted Salmon
Recipe
Sour Cream White Chicken Enchiladas
Ingredients
- 2 Tablespoons unsalted butter
- ½ cup diced yellow onion
- 2 Tablespoons all purpose flour
- 4 ounces diced green chilies, mild or medium
- 2 cups chicken stock
- 8 ounces sour cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 ½ cups shredded chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 whole soft taco flour tortillas, ready-to-cook fresh tortillas work best!
Instructions
- Preheat the oven to 350°F and cook fresh tortillas (if needed), according to the package directions.
- Melt the butter in a medium-sized skillet or saucepan over medium-high heat on the stovetop. When butter is melted, add the diced onions and saute for 3-4 minutes until tender and slightly translucent.
- Sprinkle the flour over the sauteed onions and whisk to combine. Continue to cook, while whisking for another 2 minutes.
- Add the green chilies and chicken stock and whisk to combine. Bring the sauce to a boil and continue to cook, while whisking for another 3 minutes until the sauce thickens.
- Remove the sauce from the heat and whisk in sour cream, salt, and pepper.
- Ladle approximately ½ cup of the sauce into a 9x13 baking dish, to barely cover the bottom.
- Mix the shredded chicken and half of each of the shredded cheeses in a medium bowl.
- Lay out the tortillas on a table or countertop and evenly divide the chicken and cheese mixture into the center of each tortilla.
- Roll each tortilla tightly and place them seam-side down into the baking dish.
- Pour the remaining sauce over the tortillas to cover them, and sprinkle the remaining cheese on top.
- Cover the pan with foil and bake the enchiladas for 20-30 minutes or until the cheese is melted and the filling is bubbly. For crispy edges and browned cheese, broil the enchiladas uncovered for a few minutes.
Kathryn
This was SO good. My toddler loved it and so did I. She hates the texture of onions so I blended the sauce after cooking. She also started demanding dinner and melting down so I didn't have time to do the enchilada part and just dumped everything (minus the tortillas) together in a casserole dish and warmed through. It was amazing still.
Amanda Scarlati
I love it! I know that demand all too well hahaha - I'm glad you all enjoyed it!