Delicious Chicken Enchiladas with Sour Cream White Sauce Made Easy

Why You’ll Love This Recipe

I appreciate how simple the ingredient list is while still delivering big flavor. The seasoned chicken filling is savory and well-balanced, and the sour cream white sauce makes the enchiladas incredibly creamy.

I also like how quickly everything comes together. In under an hour, I can have a bubbling, golden dish ready to serve. It’s perfect for family dinners or even casual gatherings when I want something that everyone will enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked shredded chicken
1 cup sour cream
1 cup chicken broth
1 cup shredded cheese
8 flour tortillas
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

1. I preheat the oven to 350°F (175°C).

2. In a mixing bowl, I combine the shredded chicken with garlic powder, onion powder, cumin, salt, and black pepper. I mix well to evenly coat the chicken with seasoning.

3. I soften the tortillas in a skillet or microwave so they are easier to roll without tearing.

4. I fill each tortilla with the seasoned chicken mixture, roll it up tightly, and place it seam side down in a greased baking dish.

5. In a separate bowl, I mix the sour cream and chicken broth until smooth and creamy. Then I pour the sauce evenly over the enchiladas.

6. I sprinkle shredded cheese over the top.

7. I bake for 25–30 minutes, until the enchiladas are bubbly and the cheese is melted and lightly golden.

8. I serve them warm straight from the oven.

Servings and timing

This recipe makes 4 servings.

Prep time: about 15 minutes
Cook time: 25–30 minutes
Total time: 45 minutes

Variations

I sometimes add sautéed onions or green chilies to the chicken filling for extra flavor. When I want a little heat, I mix diced jalapeños into the sauce.

For a richer dish, I stir a small handful of cheese directly into the sour cream sauce before pouring it over the enchiladas. I can also swap flour tortillas for whole wheat tortillas if I prefer.

storage/reheating

I store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, I cover them with foil and warm them in a 325°F oven for about 15 minutes until heated through.

If I’m reheating a single portion, I microwave it for 1–2 minutes, checking to make sure it’s heated evenly. I can also freeze the assembled, unbaked enchiladas for up to 2 months. When ready to cook, I thaw them overnight in the refrigerator and bake as directed.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken to save time. It adds great flavor and makes preparation even quicker.

Can I make this recipe ahead of time?

I sometimes assemble the enchiladas earlier in the day, cover the dish, and refrigerate it. When I’m ready, I bake it as instructed, adding a few extra minutes if needed.

How do I keep the enchiladas from becoming dry?

I make sure the sour cream and broth mixture fully covers the tortillas before baking. Covering with foil during part of the baking time can also help retain moisture.

What type of cheese works best?

I like using a Mexican blend, Monterey Jack, or cheddar. Any cheese that melts well works nicely.

Can I add vegetables to this recipe?

Yes, I often add sautéed bell peppers, spinach, or onions to the filling for extra texture and flavor.

Conclusion

These delicious chicken enchiladas with sour cream white sauce are one of my favorite go-to comfort meals. I love how creamy, cheesy, and satisfying they turn out every time. With simple ingredients and easy steps, this recipe always gives me a flavorful dinner that feels homemade and comforting.

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