Chicken Sour Cream Enchiladas | White Chicken Enchilada Recipe

Name: Chicken Sour Cream Enchiladas | White Chicken Enchilada Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Ingredients: 3 cups Rotisserie Chicken; 12 Corn Tortillas; 2 tbsp Olive Oil; 2 tbsp Butter; 2 tbsp Flour; 1 cup Chicken Broth; 1/2 cup Salsa Verde; 1/2 cup Sour Cream; 8 ounces Cream Cheese; 4 ounces Monterey Jack Cheese (shredded); 1 tsp Garlic Powder; 1/2 tsp Salt; 1/4 tsp Ground Black Pepper

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If you’re looking for a dinner that’s creamy, comforting, and guaranteed to disappear fast, these Chicken Sour Cream Enchiladas are it. This recipe is a longtime family favorite for good reason. They’re loaded up with tender shredded chicken wrapped in soft tortillas, smothered in a rich sour cream sauce, and baked until bubbly and golden.

Overhead image of Sour Cream Enchiladas on a plate with rice and garnish

Why You’ll Love These Easy Enchiladas

Creamy, comforting flavor. The sour cream sauce is rich and smooth, giving these enchiladas a cozy, crave-worthy taste without being overly spicy.
Mild and family-friendly. Sour cream enchiladas are perfect for picky eaters and kids, making them a go-to entree everyone will actually enjoy.
Quick and easy to make. Using simple ingredients and shortcuts like rotisserie chicken keeps prep time minimal.
Versatile and customizable. They’re easy to adapt with different proteins, cheeses, or add-ins to suit your family’s preferences.

These enchiladas are mild, cheesy, and incredibly satisfying, making them perfect for busy weeknights, potlucks, or Sunday dinners. They’re also easy to prep ahead, freezer-friendly, and simple to customize, which makes them a staple in so many kitchens.

Ashley’s Advice

These Chicken Sour Cream Enchiladas are a melt in your mouth meal! The sauce is what makes them extra special. It can be easy to over thicken your sauce. Thicken it just to the point of being able to coat the back of a spoon. If yours thickens too much, just add a little more chicken broth to get the consistency just right!

Ashley Thompson in a green shirt standing in her kitchen

What Do Chicken Sour Cream Enchiladas Taste Like?

Chicken sour cream enchiladas have a rich, creamy, and comforting flavor with a mild Tex-Mex twist. The sour cream sauce is smooth and slightly tangy, balancing perfectly with the savory shredded chicken and melted cheese.

Instead of being spicy, the flavors are gentle and well-rounded, making each bite cozy and satisfying.

What Are The Best Tortillas To Use For Enchiladas?

The best tortillas for enchiladas are either corn or flour, depending on the flavor and texture you want. Corn tortillas are the traditional choice, offering a slightly earthy flavor and sturdy structure that holds up well to sauce when warmed or lightly fried.

Flour tortillas are softer and easier to roll, making them ideal for creamy enchiladas like chicken sour cream enchiladas since they stay tender and don’t crack.

No matter which you choose, warming the tortillas before filling helps prevent tearing and ensures the enchiladas bake up soft and delicious.

Ingredients You’ll Need

Cooked and shredded chicken– Forms the hearty base of the enchiladas and soaks up the creamy sauce while staying tender and flavorful.
Monterey Jack cheese– Adds creaminess and mild, melty texture to the filling, helping hold everything together. It is also sprinkled over the top before baking for a delicious cheesy finish.
Garlic powder– Provides a gentle savory flavor without overpowering the dish.
Salt and black pepper– Enhance and balance the flavors of the chicken and cheese.
Butter– Creates a rich base for the sauce and adds depth of flavor.
All-purpose flour– Thickens the sauce so it coats the enchiladas instead of soaking through the tortillas.
Chicken broth– Adds savory flavor while thinning the sauce to the perfect consistency.
Sour cream– Gives the sauce its signature creamy, tangy flavor and smooth texture.
Salsa verde– Adds brightness and mild tang with a hint of green chile flavor without making the sauce overly spicy.
Corn tortillas– Wrap around the filling and hold up well to the creamy sauce while baking.

How To Make Chicken Sour Cream Enchiladas

Rotisserie Chicken Enchilada filling in a bowl with a silicone spatula

Prepare the Chicken Filling. In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheese, garlic powder, salt, and pepper. Mix until combined and set aside.

Four part grid of how to make sour cream enchilada sauce

Make the Sour Cream Sauce. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Slowly whisk in the chicken broth and chile verde mixture, stirring constantly until the sauce thickens. It should be thick enough to coat the back of a spoon without running off. Remove from heat and stir in the sour cream, garlic powder, salt, and pepper until smooth and creamy.

Three corn tortillas being toasted in a skillet

Toast the Tortillas. Place the corn tortillas in a skillet over medium-low heat with a little bit of oil and lightly toast each side to make them soft and easy to roll. Set them aside on a plate.

12 enchiladas rolled up in a white casserole dish

Assemble the Enchiladas. Spread a thin layer of sour cream sauce on the bottom of a 9×13 baking dish. Fill each tortilla with the chicken mixture, roll it up, and place seam-side down in the dish.

Sour Cream Enchiladas covered in white sauce and shredded cheese in a baking dish

Cover with Sauce. Pour the remaining sauce evenly over the enchiladas and sprinkle with shredded cheese.

Overhead image of baked chicken enchiladas with sour cream sauce in a white dish

Bake. Bake at 400F for 20 minutes, or until the cheese is melted and bubbly.

Overhead image of two white chicken enchiladas on a brown plate with lime and cilantro

Garnish and Serve. Let the enchiladas rest for about 10 minutes before serving to help prevent them from falling apart. Garnish with your favorite toppings and enjoy.

Tips And Tricks

Use rotisserie chicken to save time and add extra flavor.
Warm the tortillas slightly before filling to prevent them from cracking or tearing.
Don’t boil the sauce after adding sour cream, as high heat can cause it to separate.
Spread a thin layer of sauce in the baking dish before adding the enchiladas to prevent sticking.

These simple tips help ensure your sour cream chicken enchiladas turn out creamy, flavorful, and perfectly baked every time.

Variations

Spicy Version– Stir in diced jalapeños or a pinch of cayenne for added heat.
Low-Carb Option– Use low-carb or keto-friendly tortillas.
Turkey Enchiladas– Swap shredded chicken for cooked turkey, perfect for leftovers.

These easy variations let you customize sour cream chicken enchiladas to match your family’s tastes or ingredients you already have on hand.

What To Eat With White Chicken Enchiladas

White chicken enchiladas are rich, creamy, and comforting, so pairing them with the right sides helps balance the flavors and round out the meal. Here are some delicious options to serve alongside them:

Mexican rice or cilantro lime rice– Light and fluffy, adding a fresh contrast to the creamy enchiladas.
Refried beans or black beans– A classic, hearty side that makes the meal more filling.
Mexican street corn– Sweet, creamy, and slightly smoky, it pairs perfectly with white enchiladas.
Tortilla chips and salsa– Always an easy and crowd-pleasing addition.

Close up image of sour cream enchiladas in a white baking dish with ruffled edges

Can You Make Them Ahead Of Time?

Yes! You can assemble the enchiladas up to 24 hours in advance, cover tightly, and refrigerate until ready to bake. When baking from cold, add an extra 5–10 minutes to the cooking time.

This makes them perfect for meal prep, holidays, or busy nights when you want dinner ready with minimal effort.

Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in the oven at 350°F until heated through.

Can You Freeze Them?

How do I keep sour cream enchiladas from getting watery?

To prevent watery enchiladas, make sure your chicken isn’t full of juice and avoid overloading the tortillas with sauce before baking. Using full-fat sour cream and allowing the enchiladas to rest for a few minutes after baking also helps the sauce thicken.

Are Chicken Sour Cream Enchiladas Spicy?

No! While this recipe for white chicken enchiladas does have green chiles, it is not spicy. Any little bit of heat that the chiles may have is muted by the use of that tangy and creamy sour cream sauce.

More Of My Best Recipes Using Rotisserie Chicken

If you love this recipe for Chicken Sour Cream Enchiladas as much as our family does, make sure you share it with your friends and family on social media so they can try it too! Don’t forget to save it so you can make them again next time you need a cozy, family-friendly meal.