Chicken Enchiladas with Creamy Sour Cream White Sauce

This recipe is proof that humble ingredients, when treated with attention, can yield extraordinary results. The contrast between the savory, spiced chicken filling and the smooth, delicate white sauce is what makes this dish so memorable. It’s perfect for casual gatherings, cozy holiday dinners, or simply elevating a Tuesday night.

1. White Sauce: Building a Velvety Base

The star of this dish is undoubtedly the sauce. It relies on a classic French technique—the roux—which is surprisingly easy but requires patience to prevent lumps and ensure the right consistency.

Relatable Journey: My Roux Revelation

I used to rush the roux stage, adding the liquid too quickly, and my sauce would inevitably end up clumpy and thin. It was frustrating! My Personal Win: I realized the key is cooking the flour and fat for a full two minutes and then adding the broth slowly, whisking continuously. That slow, steady action transforms the sauce from lumpy to lustrous.

Ingredients for the Ultimate White Sauce

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• Butter: 4 tbsp (unsalted)
• All-Purpose Flour: 4 tbsp
• Chicken Broth: 3 cups, low-sodium
• Sour Cream: 1 cup, full-fat (this provides the tang and richness)
• Green Chiles: 1 (4 oz) can, diced (drained)
• Spices: 1 tsp Cumin, ½ tsp Garlic Powder
• Cheese: 1 cup Monterey Jack or mild Cheddar, shredded

Actionable Content: The Step-by-Step Sauce Guide

1. The Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour. Cook for exactly 1-2 minutes, stirring constantly. The mixture should become pale gold and smell slightly nutty—this cooks out the raw flour taste.
2. Adding the Liquid: Slowly pour in about half a cup of the chicken broth while whisking vigorously to create a thick paste. Once smooth, slowly stream in the remaining broth, still whisking. Sensory Detail: The sauce should transition from a thick paste to a smooth, flowing liquid that coats the back of a spoon.
3. Simmer and Thicken: Bring the sauce to a gentle simmer, whisking occasionally. It will thicken as it heats. Remove it from the heat once it reaches the desired consistency.
4. The Creamy Finish: Stir in the cumin, garlic powder, and diced green chiles. Now, whisk in the full-fat sour cream until the sauce is completely smooth and uniform. Stir in the 1 cup of shredded cheese until melted and incorporated. Taste and adjust for salt and pepper.

Tips & Alternatives: For an extra layer of flavor complexity, use a touch of smoked paprika in your roux. If your sour cream is very cold, let it sit out for 10 minutes before adding; cold dairy can sometimes shock the sauce and cause slight separation.

2. The Tender Filling: Perfectly Spiced Chicken and Cheese

The filling needs to be moist, flavorful, and easy to roll. We will focus on a simple, effective seasoning blend that complements the tangy white sauce.

Ingredients for the Filling

• Chicken: 3 cups cooked, shredded chicken (about 2 large breasts or 4 thighs)
• Onion: ½ large white onion, finely diced
• Spices: 1 tbsp Chili Powder, 1 tsp Cumin, 1 tsp Garlic Powder, ½ tsp Onion Powder
• Cheese: 2 cups Monterey Jack/Cheddar blend, shredded (plus extra for topping)
• Binding: ¼ cup of the prepared White Sauce

Actionable Content: Preparing the Shredded Chicken

• Cooking Tip: The easiest way to get perfectly moist, shredded chicken is to poach it. Place the chicken in a pot, cover with chicken broth, and simmer gently until cooked through. Shred it easily using two forks or even a stand mixer paddle attachment!
• Sauté and Season: In a separate skillet, sauté the diced onion in a bit of olive oil until soft and translucent. Add the chili powder, cumin, garlic powder, and onion powder. Cook for 1 minute until fragrant. Sensory Detail: The warm, earthy aroma of the toasted spices will fill your kitchen—this is the base of your flavor.
• Combine: Add the shredded chicken and 2 cups of shredded cheese to the skillet. Stir in ¼ cup of the prepared white sauce; this helps bind the filling and adds moisture. Mix well until everything is evenly combined and the cheese is slightly melted.

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Quick and Easy Chicken Enchiladas with Creamy Sour Cream White Sauce

Recipe by Clara HayesCourse: Food and GatheringsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

480

kcal

Rich and comforting chicken enchiladas baked in a luxurious, scratch-made sour cream white sauce, seasoned with green chiles and mild cheddar cheese.

Ingredients

• For the Sour Cream White Sauce

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 3 cups chicken broth, low-sodium

• 1 cup full-fat sour cream

• 1 (4 oz) can diced green chiles, drained

• 1 tsp ground cumin

• ½ tsp garlic powder

• 1 cup Monterey Jack or mild Cheddar cheese, shredded

• Salt and pepper to taste

• For the Chicken Filling and Assembly

• 3 cups cooked, shredded chicken

• ½ large white onion, finely diced

• 1 tbsp chili powder

• 1 tsp cumin

• 1 tsp garlic powder

• ½ tsp onion powder

• 2 cups Monterey Jack/Cheddar blend, shredded (plus 1 cup for topping)

• 12-14 corn or small flour tortillas

• Olive oil (for sautéing and optional tortilla softening)

Directions

• 1. Prepare the Filling
• Preheat oven to 375F 190C
• In a skillet, sauté diced onion in olive oil until soft. Add chili powder, cumin, garlic powder, and onion powder; cook 1 minute until fragrant.
• Add the shredded chicken and 2 cups of shredded cheese. Stir in ¼ cup of the prepared White Sauce (made in Step 2) to bind. Mix well.
• 2. Make the Sour Cream White Sauce
• In a medium saucepan, melt 4 tbsp butter over medium heat. Whisk in 4 tbsp flour and cook 1-2 minutes until pale and nutty.
• Slowly stream in the chicken broth while whisking continuously until the sauce is smooth and thickened slightly (about 5-7 minutes). Remove from heat.
• Stir in the 1 cup of shredded cheese until melted, then whisk in the sour cream, diced green chiles, cumin, and garlic powder. Season with salt and pepper. Reserve ¼ cup for the filling (as used in Step 1).
• 3. Assemble the Enchiladas
• Pour ½ cup of the sauce into the bottom of a 9×13 inch baking dish. Spread evenly.
• Soften Tortillas: Briefly heat corn tortillas (wrapped in a damp paper towel) in the microwave for 30 seconds to prevent tearing.
• Place a generous amount of filling (approx. ¼ cup) down the center of each softened tortilla. Roll up tightly and place seam-side down in the prepared dish.
• 4. Bake and Serve
• Pour the remaining White Sauce evenly over the rolled enchiladas.
• Sprinkle the remaining 1 cup of shredded cheese over the top.
• Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is golden brown.
• Let the casserole rest for 10 minutes before serving. Garnish with fresh sour cream and chopped cilantro, if desired.

3. Softening the Tortillas (The Secret Step)

The biggest challenge in making enchiladas is preventing the corn tortillas from tearing. This step is non-negotiable for perfect rolls.

Ingredients for Assembly

• Tortillas: 12-14 Corn or small Flour tortillas (Corn is traditional and holds up better)
• Baking Dish: One 9×13 inch casserole dish

Actionable Content: The Tortilla Softening Trick

• The Problem: Using tortillas straight from the bag results in tears, cracks, and difficulty rolling.
• The Solution (My Secret): Heat the tortillas briefly!
  • Method A (Oil Bath): Briefly (30 seconds) fry each corn tortilla in about a half-inch of hot vegetable oil. This makes them pliable and prevents them from soaking up too much liquid. Drain them immediately on paper towels.
  • Method B (Steam/Moisture): Wrap a stack of 6 tortillas loosely in a damp paper towel and microwave for 30 seconds. Repeat for the remaining tortillas. This softens them perfectly.

Assembly Flow

1. Prep the Dish: Pour about ½ cup of the white sauce on the bottom of the 9×13 inch baking dish and spread it evenly. This prevents sticking and adds flavor.
2. The Roll: Take one softened tortilla. Place a generous spoonful (about ¼ cup) of the chicken and cheese filling just off-center. Roll the tortilla up tightly and place it seam-side down in the prepared dish.
3. Arrangement: Continue rolling and lining up the enchiladas tightly, side-by-side, until the pan is full. They should be snug but not crushed.

4. Baking, Plating, and Hosting Hacks

This final phase brings everything together—golden cheese, bubbly sauce, and perfect presentation.

Actionable Content: The Bake

• Preheat: Preheat your oven to 375F 190C
• The Blanket: Pour the remaining Sour Cream White Sauce evenly over the top of the rolled enchiladas, ensuring every piece is covered.
• The Crown: Sprinkle the remaining 1 cup of shredded cheese over the sauce.
• Bake Time: Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.

Hosting Hacks and Plating Tips

• Make Ahead: This is a perfect make-ahead dish! Assemble the entire casserole (up to the baking step), cover tightly with plastic wrap and foil, and refrigerate for up to 24 hours. Add about 10-15 minutes to the baking time if cooking straight from the fridge.
• Plating Tip (Food & Gatherings): Do not scoop immediately! Let the casserole rest on the counter for 10-15 minutes after baking. This allows the sauce to set slightly and makes serving clean portions much easier.
• Garnish for Style: Serve with a dollop of fresh sour cream, a sprinkle of chopped cilantro, and a dish of sliced black olives or pickled jalapeños on the side for contrasting color and flavor.

5. Ingredient Deep Dive

For a recipe with relatively few ingredients, quality matters immensely.

This Chicken Enchiladas recipe, bathed in that bright, tangy, and impossibly creamy white sauce, is a guaranteed crowd-pleaser and a perfect vessel for tender, spiced chicken. It’s comforting, easy to customize, and tastes like a weekend meal, even on a weeknight.

Have you ever substituted Greek yogurt for sour cream in a sauce? Share your favorite creamy sauce hacks in the comments below!