Creamy White Chicken Enchiladas with Sour Cream Sauce

Oh, the magic of a bubbling casserole dish, fresh from the oven, filling your home with comforting aromas! Today, my heart is absolutely fluttering as we talk about these incredible Creamy White Chicken Enchiladas with Sour Cream Sauce. They’re a true symphony of tender chicken, a rich, creamy sauce, and gooey melted cheese, all wrapped up in a soft tortilla. It’s a dish that feels like a warm hug, perfect for those evenings when you crave something utterly satisfying and bursting with flavor.

I remember countless afternoons in Grandma’s kitchen, the scent of spices and slow-cooked goodness always in the air. While her specialty was often sweet, her savory dishes, like her famous pot pies, taught me the importance of layers of flavor and the joy of feeding loved ones. These enchiladas, in their own wonderful way, echo that same spirit of warmth and generosity, taking a classic and giving it a delightfully creamy twist.

This recipe for White Chicken Enchiladas is not only incredibly easy to follow, making it perfect for a weeknight family dinner, but it’s also a fantastic crowd-pleaser for any gathering. My top tip for dishes like this? Always taste your sauce as you go; it’s the secret to ensuring every bite sings with deliciousness!

What You Need to Make This Recipe

Crafting these delightful enchiladas requires a few simple ingredients that come together beautifully. From the tender boneless, skinless chicken breasts to the rich sour cream and cream cheese that form our luscious sauce, each component plays a vital role. You’ll also find that Monterey Jack and Colby Jack cheeses create that irresistible melty texture we all adore. The full list of ingredients and precise measurements for these wonderful White Chicken Enchiladas can be found in the recipe card below.

How to Make White Chicken Enchiladas

Making these enchiladas is a joyful journey through three simple steps: preparing your savory chicken filling, whisking together that dreamy white sauce, and finally, assembling and baking your masterpiece until golden and bubbly. It’s a process that builds layers of flavor, ensuring every single bite of these enchiladas is pure comfort food heaven. You’ll be amazed at how easily these come together!

Creamy White Chicken Enchiladas

Indulge in these incredibly rich and savory white chicken enchiladas, featuring tender shredded chicken enveloped in a creamy, tangy sauce and baked to golden perfection. A comforting family favorite that’s surprisingly easy to make!

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American, Mexican

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken Filling

• 2 lbs boneless, skinless chicken breasts cooked and shredded
• 1/2 cup sour cream
• 4 oz cream cheese softened
• 1/4 cup chopped green chiles drained
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/8 tsp black pepper

For the White Sauce

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk warmed (or half-and-half for richer sauce)
• 4 oz cream cheese softened
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Colby Jack cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper optional (for a hint of heat)

For Assembly

• 12 6-inch flour tortillas
• 2 cups shredded Monterey Jack cheese divided
• 1/2 cup chopped fresh cilantro for garnish (optional)
• 1/4 cup sliced green onions for garnish (optional)

Equipment

• 9×13 inch baking dish
• Large Skillet or Dutch Oven
• Medium saucepan
• Mixing bowls
• Whisk
• Shredding forks

Method

 

Prepare the Chicken Filling

1. Cook chicken breasts by boiling, baking, or pan-frying until fully cooked. Shred using two forks or a stand mixer.
2. In a large bowl, combine shredded chicken with 1/2 cup sour cream, 4 oz softened cream cheese, drained green chiles, 1/2 tsp garlic powder, cumin, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until well combined. Set aside.

Make the White Sauce

1. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a light roux forms.
2. Gradually whisk in the warm milk (or half-and-half) until smooth. Bring to a simmer, whisking often, until the sauce thickens (about 3-5 minutes).
3. Reduce heat to low. Stir in 4 oz softened cream cheese, 1/2 cup Monterey Jack, and 1/2 cup Colby Jack cheese until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and cayenne pepper (if using). Keep warm.

Assemble and Bake Enchiladas

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Spread about 1/2 cup of the white sauce evenly on the bottom of the prepared baking dish.
3. Warm tortillas slightly in the microwave or a dry skillet to make them more pliable.
4. Take one tortilla, scoop about 1/4 to 1/3 cup of the chicken mixture down the center. Sprinkle with a small amount of the remaining shredded Monterey Jack cheese (about 1 tbsp). Roll up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and chicken mixture.
5. Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they are well covered.
6. Sprinkle the remaining shredded Monterey Jack cheese over the top of the sauce.
7. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
8. Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh cilantro and sliced green onions, if desired.

Notes

For convenience, use a store-bought rotisserie chicken, shredded. Adjust cayenne pepper to your preference; for more heat, add a pinch of red pepper flakes to the chicken filling. Enchiladas can be assembled up to 24 hours in advance, covered, and refrigerated. Add 10-15 minutes to the baking time if baking from cold. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.

Ensuring your Creamy White Chicken Enchiladas turn out perfectly is all about those little touches and tricks I’ve learned over the years. Here are some of my go-to tips to make your baking experience smooth and your enchiladas absolutely delicious.

Shredding Chicken Perfection: For the most tender and evenly distributed chicken, I always recommend poaching your boneless, skinless chicken breasts gently until cooked through, then shredding them with two forks. It makes the chicken incredibly moist and ensures it blends beautifully with the creamy filling for your White Chicken Enchiladas.

My Secret Trick: When making the white sauce, I always whisk the butter and flour for a good minute or two before adding the milk. This ensures the roux is perfectly cooked, eliminating any raw flour taste and creating a smoother, thicker sauce that truly coats every inch of your enchiladas without being lumpy.

To get those tortillas perfectly pliable for rolling, a quick warm-up is essential. I gently warm my 6-inch flour tortillas in a dry skillet or microwave them briefly between damp paper towels. This prevents tearing and makes assembly a breeze, keeping your Creamy White Chicken Enchiladas neat and tidy.

Don’t be shy with the cheese! Layering some shredded Monterey Jack cheese not just on top but also inside with the chicken filling truly enhances the gooey factor. It’s a little indulgence that makes these White Chicken Enchiladas extra special and incredibly satisfying.

Fun Variations for White Chicken Enchiladas

One of the things I adore about home cooking is the freedom to play and make a recipe truly your own! These White Chicken Enchiladas are wonderfully adaptable, and I encourage you to get creative.

Spice It Up!

If you love a little kick, consider adding a pinch more cayenne pepper to the chicken filling, or even a dash of your favorite hot sauce to the sour cream sauce. My brother always asks me to add a diced jalapeño to the chicken mixture; it’s a simple way to elevate the flavor without overpowering the creamy goodness of the enchiladas.

Veggie Delight

For a lighter touch or to sneak in some extra goodness, feel free to add finely diced bell peppers, corn, or even sautéed spinach to your chicken filling. A friend loves when I include black beans for a heartier, more rustic twist. These additions complement the rich flavors of the White Chicken Enchiladas beautifully.

Cheese, Please!

While the Monterey Jack and Colby Jack are stars, don’t hesitate to experiment with other cheeses. A sprinkle of sharp cheddar or a touch of queso fresco could add a delightful new dimension. I’ve even tried a mix with a little smoked gouda, and it was absolutely divine, adding a subtle smoky note to the creamy sauce in these enchiladas.

What to Serve With White Chicken Enchiladas

These Creamy White Chicken Enchiladas with Sour Cream Sauce are incredibly satisfying on their own, but pairing them with a few simple sides can create a truly memorable meal. Think about fresh, vibrant flavors to complement the richness!

I love serving these enchiladas with a light, crisp green salad dressed with a zesty vinaigrette. The freshness provides a wonderful counterpoint to the creamy, cheesy goodness. Another fantastic option is a simple bowl of fluffy Mexican rice or some perfectly cooked black beans. My mom always makes a side of her homemade salsa, which adds a lovely, bright tanginess. For a quick serving idea, a dollop of fresh guacamole or extra sour cream on the side is always a hit!

How to Store White Chicken Enchiladas

Knowing how to properly store your leftovers means you can enjoy the deliciousness of these Creamy White Chicken Enchiladas long after dinner. It’s all about preserving that wonderful flavor and texture!

To store leftover enchiladas, allow them to cool completely. Then, transfer them to an airtight container and refrigerate for up to 3-4 days. For longer storage, these White Chicken Enchiladas freeze beautifully! Simply place the cooled enchiladas in a freezer-safe container or wrap individual portions tightly in plastic wrap, then foil, and freeze for up to 2-3 months.

Reheating Tips

When you’re ready to enjoy them again, thaw frozen enchiladas in the refrigerator overnight. Reheat individual portions in the microwave until warmed through. For a whole casserole, cover with foil and bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until bubbling and hot in the center. I like to add a splash of milk or chicken broth before reheating if the sauce seems a little thick, ensuring the White Chicken Enchiladas stay wonderfully moist.

Nutritional Benefits

While these enchiladas are a comforting indulgence, they also offer some wonderful nutritional aspects. The boneless, skinless chicken breasts provide a lean source of protein, essential for building and repairing tissues. The dairy from the sour cream, cream cheese, and milk contributes calcium for strong bones. It’s a treat that’s both satisfying and offers wholesome ingredients, embodying my approach to making White Chicken Enchiladas that nourish the body and soul.

FAQs

Faq 1

Can I make the chicken filling ahead of time?
Absolutely! You can prepare the chicken filling up to 2 days in advance. Store it in an airtight container in the refrigerator, and then simply assemble your White Chicken Enchiladas when you’re ready to bake.

Faq 2

What can I use if I don’t have Monterey Jack cheese?
If Monterey Jack isn’t available, shredded mild cheddar or even a Mexican blend cheese would work wonderfully in these White Chicken Enchiladas. The goal is a good melting cheese!

Faq 3

Can I use corn tortillas instead of flour?
Yes, you can! For a more traditional flavor, corn tortillas are a great choice. Just make sure to warm them thoroughly to prevent tearing when rolling your White Chicken Enchiladas.

Faq 4

How can I make the sauce thicker?
If your white sauce isn’t as thick as you’d like, you can simmer it gently for a few more minutes, stirring constantly. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water and whisk it into the simmering sauce for an instant thickener for your White Chicken Enchiladas.

Conclusion

There’s something truly special about gathering around a table, sharing a dish made with love, and watching faces light up with pure enjoyment. These Creamy White Chicken Enchiladas with Sour Cream Sauce are more than just a recipe; they’re an invitation to create those very moments, to fill your home with warmth, and your hearts with joy. I truly hope you’ll try your hand at these White Chicken Enchiladas and discover the magic of homemade comfort. Happy baking, my sweet friends, and may your kitchens always be filled with delicious aromas and cherished memories!