On a breezy Sunday afternoon, our little neighborhood threw a potluck-style picnic at the community park, and I somehow ended up manning the food table. It was one of those last-minute things, “Oh, she cooks all the time! She’s got this!” someone chirped. That’s how I found myself in the kitchen at 7 AM, juggling a batch of enchiladas while refereeing a game of Uno between my youngest and my husband.

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I wanted to bring something comforting but not boring—warm, hearty, and easy to serve for a crowd that ranged from toddlers to teenagers to two very sweet grandmas who absolutely love “anything with sauce.” I remembered these creamy chicken enchiladas with their rich white sauce, tucked into soft tortillas and baked to bubbling perfection. They’re always a hit in our house, especially on cold evenings when we want something that hugs from the inside.

The twist? Instead of the usual red sauce, I go with a sour cream-based white sauce. It’s mellow, tangy, and coats every bite without overpowering the other flavors. And the Monterey Jack cheese melts like a dream on top.

Let’s just say—every bite disappeared fast, and even the picky eaters went in for seconds. One of the moms asked for the recipe between bites of her third enchilada. That’s when I knew I had to share it here too.

Short Description

These creamy chicken enchiladas with sour cream white sauce are rich, comforting, and easy to make. A simple, satisfying dinner perfect for busy weeknights or casual gatherings.

Key Ingredients

For the Filling:

1 pound cooked and shredded chicken
1 can (14.5 ounces) diced tomatoes, drained
1 can (4 ounces) diced green chiles
1 tablespoon taco seasoning
¾ cup Monterey Jack cheese (from the 8 oz total)

For the Sauce:

¼ cup unsalted butter
¼ cup all-purpose flour
1 can (14.5 ounces) chicken broth
1 cup sour cream

For Assembly:

10 flour tortillas (10-inch)
Remaining shredded Monterey Jack cheese

Tools Needed

9×13 inch baking dish
Medium saucepan
Mixing bowls
Whisk
Cooking spray
Spoon or ladle
Oven

Cooking Instructions

Step 1: Prep the Oven
Preheat your oven to 400°F. Lightly spray a 9×13 inch baking dish with cooking spray and set aside.

Step 2: Make the Filling
In a medium bowl, combine shredded chicken, drained diced tomatoes, green chiles, taco seasoning, and 3/4 cup of shredded Monterey Jack cheese. Stir well to mix everything evenly.

Step 3: Cook the Sauce
In a medium saucepan over medium-low heat, melt butter. Whisk in the flour and cook for 1 to 2 minutes until it starts to bubble, whisking constantly. Slowly pour in chicken broth, stirring nonstop to avoid lumps.

Cook until the sauce thickens and reaches a gentle boil. Remove from heat and stir in the sour cream until smooth and creamy.

Step 4: Assemble the Enchiladas
Spoon a thin layer of the white sauce into the bottom of your baking dish. Fill each tortilla with about 1/2 cup of the chicken mixture. Roll them tightly and place seam-side down into the dish.

Step 5: Add Sauce and Cheese
Pour the remaining sour cream sauce evenly over the rolled enchiladas. Sprinkle the rest of the Monterey Jack cheese on top.

Step 6: Bake
Bake uncovered in the preheated oven for 20 minutes. The cheese should be fully melted, the sauce bubbling, and the edges of the tortillas slightly golden.

Why You’ll Love This Recipe

Creamy and Comforting: The sour cream sauce is rich and velvety without being too heavy.

Crowd-Pleaser: Perfect for picky eaters and flavorful enough to impress adults too.

Easy to Make Ahead: Assemble in advance and bake just before serving.

Versatile: You can tweak the filling or make it spicier to suit your taste.

Freezer-Friendly: Ideal for meal prep or busy weeknights.

Mistakes to Avoid & Solutions

Sauce Too Thick or Lumpy? Whisk constantly while adding broth and lower the heat to prevent scorching.

Tortillas Tearing? Warm them slightly in the microwave before rolling to make them more pliable.

Soggy Enchiladas? Avoid overloading them with filling or sauce. Stick to 1/2 cup filling per tortilla.

Bland Flavor? Be sure to use enough taco seasoning and don’t skip the green chiles—they add subtle heat.

Overbaking? Keep an eye during the last 5 minutes. Once the edges brown and sauce bubbles, it’s done.

Serving and Pairing Suggestions

Serve with a side of Mexican rice, cilantro-lime rice, or black beans.

Add a fresh chopped salad or avocado slices on the side.

Pair with a glass of iced tea, lime soda, or a chilled Mexican beer.

Great for casual dinners, potlucks, or family-style brunches.

Storage and Reheating Tips

Store: Cool completely, cover tightly, and refrigerate for up to 3 days.

Freeze: Wrap individual portions or the entire tray in foil, then place in a freezer bag for up to 2 months.

Reheat (Oven): Cover with foil and bake at 350°F for 15–20 minutes or until heated through.

Reheat (Microwave): Heat single portions for 2–3 minutes, checking for hot center.

FAQs

1. Can I use corn tortillas instead of flour?
Yes, but they may crack when rolled. Warm them first and handle gently.

2. Can I use rotisserie chicken?
Absolutely! It’s a great time-saver and adds extra flavor.

3. Can I make this dairy-free?
You can try using a dairy-free sour cream alternative and plant-based cheese, though texture may vary.

4. Is this recipe spicy?
Not particularly. The green chiles are mild, but you can add heat with jalapeños or spicy salsa.

5. Can I double the recipe?
Yes! Use two baking dishes and adjust baking time slightly if needed.

Tips & Tricks

Use freshly shredded cheese for better melting—pre-shredded often contains anti-caking agents.

Add chopped spinach or sautéed mushrooms to the filling for a veggie boost.

Stir a dash of cumin or smoked paprika into the sauce for extra depth.

For a golden top, broil the dish for the last 1–2 minutes.

Always let the enchiladas rest 5 minutes before serving so they hold together better.

Recipe Variations

Spicy Chicken Enchiladas
Swap regular diced tomatoes for fire-roasted and add a chopped jalapeño to the filling. Use pepper jack instead of Monterey Jack.

Veggie Version
Replace chicken with sautéed zucchini, black beans, and corn. Season with the same taco blend and use vegetable broth in the sauce.

Beef or Turkey Enchiladas
Use ground beef or shredded turkey in place of chicken. Cook with taco seasoning before mixing with tomatoes and chiles.

Green Sauce Twist
Skip the white sauce and use salsa verde mixed with sour cream instead. Top with cotija cheese instead of Monterey Jack.

Final Thoughts

That picnic ended with empty plates, sticky fingers, and the sound of kids chasing each other through the grass. While I was packing up, one of the grandmas came over and said, “Those white sauce enchiladas reminded me of my sister’s Sunday dinners back in Albuquerque.” It was the kind of comment that made me pause and smile.

Recipes like this one don’t need to be flashy. They just need to be dependable, simple to make, deeply satisfying, and generous enough to feed everyone at the table. That’s what keeps me coming back to them. I’ve now made these for weeknight dinners, birthday lunches, and even once for a friend recovering from surgery.

The truth is, when something brings that many people together, you know it’s worth keeping in the rotation.

Simple Chicken Enchiladas With Sour Cream White Sauce