Save to Pinterest Tender shredded chicken is tucked into tortillas and smothered in a creamy sour cream white sauce for these satisfying enchiladas. The sauce is luscious and tangy, melting beautifully into the tortillas as they bake to golden perfection. This dish hits all the comfort notes and always disappears fast at my dinner table.
My family always requests this when the weather cools off or someone needs a pick-me-up. I remember making these enchiladas for a neighbor who just had a new baby and she still talks about how comforting this meal was.
Ingredients
- Shredded cooked chicken: gives these enchiladas their tender bite. Choose rotisserie or home-cooked chicken breast for best flavor.
- Diced onion: adds subtle sweetness and moisture. Look for onions with tight skin and a fresh scent.
- Garlic powder and ground cumin: create warmth and depth. Use freshly opened spices for the biggest impact.
- Salt and pepper: highlight all the flavors and help them meld together.
- Corn or flour tortillas: serve as the base. Warm them first so they roll without breaking. Choose tortillas with a soft feel and no cracks.
- Butter for the sauce: creates richness and helps the flour blend without lumps.
- All-purpose flour: thickens the sauce and keeps it smooth.
- Sour cream: forms the creamy base. Choose full-fat for best texture and tang.
- Chicken broth or milk: thins the sauce and makes it pourable. Opt for low-sodium broth or whole milk.
- Shredded Monterey Jack or queso blanco: turns the sauce silky and melt-in-your-mouth. Freshly grated cheese melts the most evenly.
- Green chiles or chopped cilantro (optional): for extra color and zesty flavor. Use canned mild chiles or fresh herb bunches with bright leaves.
Instructions
- Preheat the Oven:
- Switch on your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Let it heat fully while you prep everything else so your enchiladas start baking at the perfect temperature.
- Prepare the Chicken Filling:
- Get out a mixing bowl and stir together your shredded chicken with diced onion, garlic powder, cumin, salt and pepper. Toss gently until the spices are spread evenly and the onion is coated. This helps season every bite and adds moisture so the filling stays juicy.
- Fill and Roll the Tortillas:
- Warm each tortilla until soft and pliable either by wrapping in a damp towel and microwaving for a few seconds or over a low flame if you have a gas stove. Add a generous scoop of chicken filling along the center of each tortilla then roll tightly and arrange in your baking dish with the seam down. Crowding them close helps keep their shape.
- Make the Sour Cream White Sauce:
- Melt butter in a saucepan over medium heat. Add flour and whisk constantly for about one minute making a smooth paste. This step cooks off any raw flour taste. Slowly pour in sour cream and chicken broth a little at a time whisking until the mixture is silky and completely smooth. Let it bubble gently. Stir in shredded cheese until melted and creamy. Taste for seasoning and add more salt if needed.
- Assemble and Bake:
- Pour your warm white sauce evenly over the rolled enchiladas making sure to cover all edges so nothing dries out in the oven. Sprinkle the top with extra cheese if you like. Bake uncovered for twenty to twenty five minutes until the sauce is bubbling and the tops look golden in places.
Save to Pinterest A pile of fresh cilantro over the top gives a burst of color and a zingy flavor that makes this dish stand out. One of my fondest memories is watching my kids swoop up the extra sauce with tortilla chips after dinner laughing and savoring every drop.
Storage Tips
Wrap any leftovers tightly and refrigerate up to three days. To prevent soggy tortillas reheat uncovered in the oven until bubbly. If freezing assemble enchiladas without sauce then add fresh sauce and bake straight from the freezer ensuring a creamy result.
Ingredient Substitutions
You can use Greek yogurt in place of sour cream for a lighter sauce. Monterey Jack can be swapped for pepper jack if you love a spicy kick. If you are out of chicken broth a splash of plain milk will thin your sauce nicely.
Serving Suggestions
Pile on chopped scallions or a spoonful of salsa for extra flavor. Serve alongside rice or a simple salad for a colorful balanced meal. Sometimes I set out a little chopped avocado and hot sauce for everyone to customize their plates.
Cultural Roots
Enchiladas are rooted in Mexican tradition with endless local variations. This Tex Mex white sauce version became popular in the Southwest for its creamy richness. It does not use red sauce yet still pays tribute to the comfort and celebration of classic enchilada nights.
Seasonal Adaptations
Add fresh corn kernels for sweet summer crunch. Fold baby spinach into the filling for extra greens. Swap in turkey or leftover roast meats in fall and winter.
Success Stories
Several readers have told me these enchiladas became their go to meal for new parents and family potlucks. One home cook shared that doubling the sauce and freezing half let her serve this dish on a whim to unexpected guests.
Freezer Meal Conversion
Prepare enchiladas without the sauce and wrap tightly. Freeze on a tray then transfer to a bag or airtight container. When ready to eat thaw add sauce and bake. No need to defrost the sauce if you use a glass dish and start with a slightly lower oven to prevent cracks.
Save to Pinterest These enchiladas are sure to earn a spot in your regular dinner rotation. Every bite delivers creamy comfort and crowd-pleasing flavor the whole family can enjoy.
Common Recipe Questions
- → What type of chicken works best?
Cooked, shredded chicken from roasted, grilled, or leftover chicken breasts or thighs all work well for tender filling.
- → Corn or flour tortillas?
Both can be used; corn brings authentic flavor, while flour tortillas offer a softer bite and easier rolling.
- → How can I make the sauce thinner?
Substitute part of the broth in the sauce with milk, or add extra liquid gradually until the desired consistency is reached.
- → Can I add extra ingredients?
Yes! Green chiles, chopped cilantro, or diced jalapeños can be added for extra zest and depth of flavor.
- → How do I prevent soggy enchiladas?
Briefly heat or toast tortillas before filling to help them hold up in baking and absorb less sauce.