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Creamy Chicken Enchiladas

Featured in Chicken & Turkey Everyone Will Love.

Creamy chicken enchiladas bring together taco-seasoned chicken, green chiles, and tomatoes for a delicious filling. Wrapped in fluffy tortillas, they're smothered in a scratch-made sour cream sauce using butter, broth, and flour. Finished with melted Monterey Jack cheese, these bake golden in 25 minutes. Grab any pre-cooked chicken—like rotisserie or frozen—to make weeknight or party prep fast and hassle-free.
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Updated on Sat, 05 Apr 2025 22:18:32 GMT
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Creamy Chicken Enchiladas | cookbybook.com

The moment your kitchen fills with the smell of melted cheese and that velvety sauce, you'll know these sour cream chicken enchiladas are gonna be a hit. Each tortilla hugs perfectly flavored chicken, while the scratch-made white sauce adds a richness that makes this dish memorable. After tweaking this recipe for years, I've found that building flavors in layers and not rushing the sauce makes all the difference.

I tried so many times to make enchiladas like my favorite restaurant does. I finally got it right with this sauce. The trick was learning how to make a good roux and mixing in the sour cream exactly when needed.

Key Ingredients Breakdown

  • Flour Tortillas: Go for 8-inch ones that feel soft with no dried edges. Newer tortillas will roll up without breaking. Funny enough, cheaper store brands often work better than fancy ones since they're usually fresher.
  • Monterey Jack Cheese: Get a block and shred it yourself. The stuff in bags has additives that stop it from melting right.
  • Green Chiles: Try to find fire-roasted ones for better taste. Watch out for the heat level though - even ones labeled 'mild' can sometimes pack a punch.

Step-by-Step Cooking Guide

Getting Ready (25 minutes):
Let your sour cream sit out to warm up. Pull apart chicken while it's still warm so it soaks up seasonings better. Shred your cheese while it's cold for the best results. Set up all your stuff in the order you'll use it. Heat your oven to 350°F. Coat your baking dish with a bit of sauce first.
Making Perfect Filling:
Mix your warm shredded chicken with drained chiles. Add your taco seasoning bit by bit, tasting as you go. Stir it all together gently so the texture stays nice. Let it sit a bit so flavors can mix. Keep it covered so it doesn't dry out.
Getting The Sauce Just Right:
Melt your butter on medium-low until it bubbles a bit. Sprinkle flour in slowly while stirring. Cook this mix until it's slightly golden (about 3-4 minutes). Pour in warm broth a little at a time, stirring non-stop. Wait for each splash to mix in before adding more. Cook until sauce coats a spoon. Take it off the heat before adding sour cream. Stir until totally smooth.
Putting It All Together:
Warm tortillas a bit so they bend easily. Spread a thin layer of sauce in your baking dish. Put filling off-center on each tortilla. Roll them up snugly but gently. Place them seam-side down in the dish. Set them with slight overlap. Pour the rest of your sauce over everything. Sprinkle cheese evenly on top.
Irresistible Sour Cream Chicken Enchiladas Pin it
Irresistible Sour Cream Chicken Enchiladas | cookbybook.com

My grandma always warmed tortillas on a flat griddle instead of in the microwave. It takes longer, but they stay flexible without getting that weird rubbery feel. Now when I make these enchiladas, that extra step brings back memories of cooking in her kitchen.

Perfect Sauce Secrets

Making great enchilada sauce comes down to not rushing things. I've made the mistake of hurrying the roux or adding cold stuff too fast, which makes the sauce grainy. Taking your time with each step gives you that smooth, silky finish we all want.

Mouthwatering Sour Cream Chicken Enchiladas Pin it
Mouthwatering Sour Cream Chicken Enchiladas | cookbybook.com

Prep-Ahead Advantages

These enchiladas actually taste better when you make them ahead of time. The tortillas soak up just enough sauce to get tender without falling apart, and all the flavors blend together nicely overnight.

This dish has become the one everyone asks me to bring to gatherings. The mix of juicy chicken, creamy sauce, and melted cheese creates something really special. It's total comfort food, bringing together the best of Mexican flavors with American cooking styles.

Frequently Asked Questions

→ What's the best chicken option?
Use shredded chicken that's pre-cooked, like rotisserie, or grab frozen shredded chicken to save time.
→ Can I prep this ahead?
Totally! Assemble and refrigerate them. Pour on sauce and cheese just before baking.
→ Is freezing an option?
Yes! Prep the enchiladas without sauce, freeze them, then thaw, add sauce and cheese, and bake.
→ Can I use corn tortillas?
Definitely! Warm them up first so they roll easily without breaking apart.
→ What sides go well here?
Pair up with Mexican rice, beans, salad, or guacamole to complete your meal.

Creamy Chicken Enchiladas

Soft tortillas stuffed with flavorful shredded chicken and cheese, then drenched in a rich, silky sour cream sauce. An easy, comforting Mexican-style dinner.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Susan

Category: Poultry

Difficulty: Intermediate

Cuisine: Mexican-American

Yield: 5 Servings (10 enchiladas)

Dietary: ~

Ingredients

→ Filling

01 1 tablespoon taco seasoning
02 1 can (4 ounces) diced green chiles
03 1 can (14.5 ounces) diced tomatoes, drained
04 1 pound chicken, cooked and pulled apart

→ Sauce

05 14.5 ounces chicken broth
06 ¼ cup all-purpose flour
07 ¼ cup butter (unsalted)
08 1 cup sour cream

→ Assembly

09 8 ounces Monterey Jack cheese, grated
10 10 large soft flour tortillas

Instructions

Step 01

Turn your oven to 400°F to start warming up. Spray a 9x13 inch pan lightly with cooking spray and set it aside for later.

Step 02

In a medium-sized bowl, toss together the shredded chicken, taco seasoning, drained tomatoes, green chiles, and about ¾ cup of the shredded cheese. Mix it well so it's evenly combined.

Step 03

Using a medium saucepan on medium heat, melt the butter, then stir in the flour. Cook the mixture until it’s bubbly. Gradually add the chicken broth while whisking, then bring the whole mixture to a gentle boil. Remove it from heat and stir in the sour cream until smooth.

Step 04

Spread a bit of the sauce over the base of your greased baking pan. This step keeps your enchiladas from sticking to the bottom.

Step 05

Take about ½ cup of the filling and spread it onto each tortilla. Roll them up and place them snugly in the dish with the seam side down.

Step 06

Pour the rest of the sauce over your tortillas, making sure they’re covered completely. Sprinkle the rest of the shredded cheese on top for that gooey finish.

Step 07

Pop the dish into the oven and bake for around 20 minutes, uncovered. You’ll know it’s ready when the edges are bubbly, the cheese is melted, and the tortillas are slightly crisped on the edges.

Notes

  1. Shortcut: Try pre-cooked shredded chicken like rotisserie or even frozen options to save time.
  2. Calorie counts depend on the tortillas you pick—this calculation uses 210 calorie tortillas.

Tools You'll Need

  • Medium saucepan
  • Whisk
  • 9x13 inch pan
  • Mixing bowl (medium)
  • Measuring tools (cups, spoons)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (sour cream, butter, cheese)
  • Contains gluten (flour-based tortillas and flour in the sauce)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 465
  • Total Fat: 23 g
  • Total Carbohydrate: 43 g
  • Protein: 17 g