Creamy 30-Minute Chicken Enchiladas with Sour Cream White Sauce Bliss

Oh my gosh, you have to try these chicken enchiladas with sour cream white sauce – they’re my absolute go-to when I need something creamy, comforting, and ridiculously easy to whip up! I’ve been making this recipe for years, ever since my college roommate showed me how magical that tangy sour cream sauce is when it bakes into bubbly perfection. The best part? You probably have most of these ingredients in your fridge right now. Just grab some shredded chicken (I always cheat with rotisserie chicken – no shame!), tortillas, and let’s make magic happen in under an hour. Trust me, that first bite of soft tortilla wrapped around cheesy chicken and smothered in velvety sauce? Pure happiness.

Why You’ll Love These Chicken Enchiladas With Sour Cream White Sauce

These enchiladas are my weeknight hero – here’s why they never disappoint:

• Creamy dreaminess: That sour cream sauce turns golden and bubbly in the oven, wrapping every bite in velvety comfort
• 30-minute magic: From fridge to table faster than pizza delivery (bonus: no chopping!)
• Crowd pleaser: My picky nephew and foodie sister both clean their plates – that’s saying something
• Pantry-friendly: Uses simple ingredients you likely have already
• Leftover love: Somehow tastes even better reheated for lunch tomorrow

Trust me – that first forkful of cheesy chicken tucked in a soft tortilla blanket? You’ll be hooked.

Ingredients for Chicken Enchiladas With Sour Cream White Sauce

Here’s everything you’ll need to make these creamy dreamy enchiladas – I’ve learned through trial and error that exact measurements matter here, especially for that perfect saucy consistency!

• 2 cups cooked chicken, shredded (I always grab a rotisserie chicken to save time)
• 8 medium flour tortillas (the burrito-size ones work best for easy rolling)
• 1 cup sour cream (full fat gives the creamiest results, but low-fat works in a pinch)
• 1 cup shredded Monterey Jack cheese, divided (or use a Mexican blend – my personal favorite)
• 1/2 cup chicken broth (warm it slightly so it blends smoothly into the sauce)
• 1/4 cup unsalted butter, packed (this must be real butter – no substitutes!)
• 1/4 cup all-purpose flour (this thickens our magical white sauce)
• 1 tsp garlic powder (trust me, it makes all the difference)
• 1 tsp onion powder
• 1/2 tsp salt (I use kosher salt for better flavor distribution)
• 1/2 tsp black pepper, freshly ground if possible

That’s it! Simple ingredients that create something seriously special when combined just right. Now let’s get cooking!

How to Make Chicken Enchiladas With Sour Cream White Sauce

Okay, let’s dive into making these heavenly enchiladas step by step! I promise it’s easier than it looks – just follow my lead and you’ll have golden, bubbly perfection in no time.

Preparing the Chicken Filling

First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s tackle the filling. Grab your shredded chicken (I’m using rotisserie chicken because I’m all about shortcuts that taste amazing) and mix it with half the shredded cheese in a bowl. The cheese melts into the chicken as it bakes, creating these little pockets of gooey goodness. Don’t overmix – just gently combine until it looks evenly distributed.

Making the Sour Cream White Sauce

Now for the magic! Melt the butter in a saucepan over medium heat – watch it closely because butter burns fast. Once it’s fully melted and just starting to bubble, whisk in the flour. Keep whisking for about a minute until it forms a smooth paste (we call this a roux, but no need to get fancy – just know it’s thickening our sauce).

Slowly pour in the warm chicken broth while whisking constantly – this prevents lumps from forming. Once that’s smooth, add the sour cream, garlic powder, onion powder, salt and pepper. Keep whisking until everything is beautifully combined and the sauce thickens enough to coat the back of a spoon, about 3-4 minutes. Remove from heat – it will thicken more as it cools slightly.

Assembling and Baking the Enchiladas

Time to assemble! Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll them up tightly, and place seam-side down in your baking dish. Pour that luscious sour cream sauce evenly over the top – use a spoon to spread it into all the nooks and crannies. Sprinkle the remaining cheese over everything (because more cheese is always better).

Bake for about 20 minutes until the cheese is melted and golden, and you see those irresistible little bubbles forming around the edges. The smell will drive you crazy! Let it rest for 5 minutes before serving – this helps the sauce set so it doesn’t run everywhere when you plate it.

Tips for Perfect Chicken Enchiladas With Sour Cream White Sauce

After making these enchiladas more times than I can count, here are my foolproof tricks for absolute perfection:

• Warm those tortillas! Microwave them for 15 seconds wrapped in a damp towel – they’ll roll without cracking
• Spice it up by mixing diced jalapeños into the chicken filling or adding a pinch of cayenne to the sauce
• Rest before serving – those 5 minutes make all the difference in keeping the sauce from running everywhere
• Broil for the last minute if you want that gorgeous golden-brown cheese crust
• Fresh garnishes like chopped cilantro or avocado slices add the perfect fresh contrast

Trust me – these little touches take your enchiladas from good to “can I have the recipe?” amazing!

Serving Suggestions for Chicken Enchiladas With Sour Cream White Sauce

Oh, the fun part – loading up that plate! I love serving these enchiladas with fluffy Mexican rice on the side (the kind with little peas and carrots mixed in) and creamy refried beans. A crisp green salad with lime dressing cuts through the richness perfectly. Don’t forget the garnishes – fresh cilantro leaves, sliced avocado, and maybe a dollop of extra sour cream for good measure. For my spicy food lovers, I always have hot sauce and pickled jalapeños on the table too. Now dig in while it’s all warm and melty!

Storing and Reheating Chicken Enchiladas With Sour Cream White Sauce

Leftovers? (As if!) But if you miraculously have some, here’s how to keep them tasty: store in the fridge for up to 3 days in an airtight container. Reheat in the oven at 350°F for best texture (about 15 minutes) or microwave in 30-second bursts. Warning – the sauce separates if frozen, so enjoy fresh or refrigerated!

Nutritional Information for Chicken Enchiladas With Sour Cream White Sauce

Here’s the scoop on what you’re getting in each serving (about 2 enchiladas): roughly 450 calories, 25g fat (12g saturated), 25g protein, and 30g carbs. But listen – these numbers can change based on your exact ingredients (like full-fat vs light sour cream or different cheese blends). I always say – good food feeds the soul first, and these enchiladas are worth every delicious bite!

FAQ About Chicken Enchiladas With Sour Cream White Sauce

I get asked these questions ALL the time – here’s everything you need to know to make these enchiladas perfect every time!

Can I Use Corn Tortillas Instead of Flour?

You can, but here’s my trick – quickly fry the corn tortillas in hot oil for about 10 seconds per side first. This makes them flexible enough to roll without cracking (and adds amazing flavor!). Flour tortillas are more forgiving, but I love the authentic corn taste when I’m feeling fancy.

How Do I Thicken the Sauce if It’s Too Runny?

Oops – been there! If your sauce looks thin, just keep simmering it for a few more minutes while whisking constantly. Still too loose? Mix 1 tsp flour with 1 tbsp cold water, whisk it in, and simmer another minute. The sauce thickens as it bakes too, so don’t panic!

Can I Make This Dish Ahead of Time?

Absolutely! Assemble everything (even pour the sauce on top), cover tightly, and refrigerate for up to 24 hours. Just add 5-10 minutes to the baking time since it’s going in cold. But honestly? They taste best baked fresh – that sauce gets extra creamy when it’s just made!

Got more questions? Drop them in the comments – I love helping troubleshoot kitchen adventures!

Share Your Chicken Enchiladas With Sour Cream White Sauce Experience

Did you try these creamy dreamy enchiladas? I’d love to hear how they turned out! Drop a comment below with your favorite twists – maybe you added extra spice or swapped cheeses? Your kitchen stories make my day! See more recipe inspiration here!

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