White Chicken Enchiladas with Sour Cream Sauce

White Chicken Enchiladas with Sour Cream Sauce are creamy, cheesy, and comforting, with seasoned chicken wrapped in soft tortillas. In addition, the tangy sour cream sauce and melted cheese make this easy dinner perfect for busy weeknights.

Why These White Chicken Enchiladas with Sour Cream Sauce Work

These White Chicken Enchiladas with Sour Cream Sauce work because tender chicken and green chiles create a flavorful filling. Meanwhile, the smooth sauce keeps the tortillas moist, while Monterey Jack adds a rich, melty topping. As a result, the enchiladas are satisfying without requiring complicated preparation.

Ingredients

For the enchiladas

3 cups cooked shredded chicken
8 flour tortillas, 8-inch size
1 1/2 cups shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1 can diced green chiles, 4 ounces
1/2 small yellow onion, finely diced
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the sour cream sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1/2 cup shredded Monterey Jack cheese
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
Salt and black pepper, to taste

For serving

Chopped cilantro, optional
Sliced green onions, optional
Diced avocado, optional

How to Make White Chicken Enchiladas with Sour Cream Sauce

Prepare the filling: Preheat the oven to 375°F. In a bowl, combine the shredded chicken, green chiles, onion, cumin, garlic powder, salt, pepper, and 1 cup of Monterey Jack cheese.
Make the sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth until smooth. Simmer for 3–4 minutes until slightly thickened.
Add the sour cream: Remove the saucepan from the heat. Whisk in the sour cream, garlic powder, cumin, salt, and pepper. Then, stir in the 1/2 cup Monterey Jack cheese until smooth.
Fill the tortillas: Spread a thin layer of sauce in a 9-by-13-inch baking dish. Spoon chicken filling down the center of each tortilla, roll tightly, and place seam-side down in the dish.
Add the topping: Pour the remaining sour cream sauce over the enchiladas. Sprinkle the cheddar and remaining Monterey Jack cheese over the top.
Bake and serve: Cover with foil and bake for 20 minutes. Remove the foil, then bake for 5–10 more minutes until bubbly and golden. Rest for 5 minutes before garnishing and serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings

Pro Tips for White Chicken Enchiladas with Sour Cream Sauce

Warm the tortillas briefly so they roll without cracking.
Use rotisserie chicken to save time, or prepare chicken ahead of schedule.
Do not boil the sour cream sauce because it can become grainy.
Keep the filling evenly distributed so every enchilada cooks consistently.
For more heat, add diced jalapeño or a pinch of cayenne.
Let the enchiladas rest before serving so the sauce thickens slightly.

Storage Instructions

Cover leftover enchiladas or transfer them to an airtight container. Refrigerate for up to 3 days. Reheat individual portions in the microwave or warm the baking dish, covered, at 325°F until heated through. For best texture, avoid repeatedly reheating the entire dish.

Frequently Asked Questions

Can I use corn tortillas?

Yes. Corn tortillas add traditional flavor, although they may need to be warmed first so they do not crack while rolling.

Can I prepare these enchiladas ahead of time?

Absolutely. Assemble the dish up to 24 hours ahead and refrigerate it covered. Add a few extra minutes to the baking time if it goes into the oven cold.

Can I use another cheese?

Yes. Pepper Jack, mild cheddar, or a Mexican cheese blend can replace Monterey Jack. Choose a cheese that melts smoothly.

Can I make the sauce without sour cream?

You can substitute plain Greek yogurt, although the sauce will taste slightly tangier. Stir it in off the heat to help prevent curdling.

What should I serve with chicken enchiladas?

Serve them with Mexican rice, black beans, a green salad, or fresh salsa. Additionally, avocado and cilantro add freshness.

If you love these White Chicken Enchiladas, try my Electric Skillet Enchiladas for another cheesy, comforting meal.