Delicious Chicken Enchiladas with Sour Cream White Sauce Made Easy
Delicious Chicken Enchiladas with Sour Cream White Sauce Made Easy is a creamy, cheesy dinner packed with tender shredded chicken and warm spices. Baked until bubbly and golden, this easy enchilada recipe is perfect for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Ingredients
2 cups cooked shredded chicken
1 cup sour cream
1 cup chicken broth
1 cup shredded cheese (cheddar, Monterey Jack, or blend)
8 flour tortillas
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Preheat Oven
Preheat oven to 350°F (175°C). Lightly grease a baking dish.
Season the Chicken
In a mixing bowl, combine shredded chicken, garlic powder, onion powder, cumin, salt, and black pepper. Mix until evenly coated.
Soften Tortillas
Warm tortillas in a skillet with a little olive oil or microwave for 20–30 seconds to make them pliable.
Assemble Enchiladas
Spoon the chicken mixture evenly into each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
Prepare White Sauce
In a separate bowl, whisk together sour cream and chicken broth until smooth and creamy.
Add Sauce & Cheese
Pour the sour cream sauce evenly over the enchiladas. Sprinkle shredded cheese on top.
Bake
Bake for 25–30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Serve
Let cool slightly before serving. Garnish with fresh cilantro, diced green onions, or sliced jalapeños if desired.
Notes
Use rotisserie chicken for a quicker prep option.
For extra flavor, add a small can of diced green chilies to the sauce.
To prevent tortillas from cracking, always warm them before rolling.
Store leftovers in the refrigerator for up to 3 days.
