Authentic Sour Cream Chicken Enchiladas

If you are looking for a dinner that rivals your favorite Mexican restaurant, these Authentic Sour Cream Chicken Enchiladas are it. Unlike the red sauce versions, these easy chicken enchiladas are smothered in a rich, creamy white sauce made with sour cream, chicken broth, and green chiles. They are cheesy, comforting, and packed with flavor.

Why You’ll Love This Recipe

A Creamy Twist on a Classic

The white sauce is the defining feature here. It is velvety and smooth, providing a delicious contrast to the texture of the tortillas and chicken. It’s a milder, richer alternative to tomato-based enchiladas that kids and adults alike adore.

Great for Meal Prep

This recipe yields a large batch and tastes even better the next day. You can assemble the dish in the morning and bake it for dinner, or freeze it for a future busy night.

Ingredient Highlights & Substitutions

Essential Ingredients

You need cooked shredded chicken (rotisserie is perfect), flour tortillas, butter, flour, chicken broth, sour cream, diced green chiles, and plenty of Monterey Jack cheese. The green chiles add a subtle tang without being spicy.

Smart Substitutions

For a lower-carb option, use low-carb tortillas. You can substitute the sour cream with plain Greek yogurt for a protein boost. If you like it spicy, add jalapeños to the filling or swap the Monterey Jack for Pepper Jack cheese.

Step-by-Step Instructions

Prep Phase

Preheat oven to 350°F (175°C). Grease a 9×13 baking dish. Mix your shredded chicken with 1 cup of cheese. Lay out your tortillas for easy assembly.

Cooking Phase

First, make the sauce: melt butter in a saucepan, whisk in flour, then broth. Cook until thick. Remove from heat and stir in the sour cream and green chiles. Spoon some chicken mixture into each tortilla, roll them up, and place seam-side down in the dish. Pour the sauce over the enchiladas and top with the remaining cheese. Bake for 20-25 minutes until bubbly and golden.

Pro Tips for Perfect Results

Technique Secrets

Don’t let the sauce boil once you add the sour cream, or it may separate. Also, warm your tortillas in the microwave for 30 seconds before rolling; this prevents them from cracking.

Common Mistakes to Avoid

Avoid overstuffing the tortillas, or they will be hard to roll and may burst open. Use about 1/3 cup of filling per enchilada. Also, ensure the sauce covers the edges of the tortillas so they don’t dry out in the oven.

Serving Ideas & Pairings

Presentation & Plating

Sprinkle with chopped cilantro and diced tomatoes for a burst of color. Serve with a wedge of lime to cut the richness.

Pairing Suggestions

Classic sides like Mexican rice and refried beans are perfect. If you want another chicken dish to add to your weekly rotation, this Parmesan Crusted Chicken is another family favorite that uses simple ingredients.

Frequently Asked Questions

Q1? Can I use corn tortillas?
Yes, but corn tortillas need to be lightly fried in oil before rolling to prevent breaking. Flour tortillas are more pliable for this specific creamy style.

Q2? Is this recipe spicy?
No, the canned green chiles are very mild. It is very family-friendly.

Q3? How long can I freeze this?
You can freeze the unbaked casserole for up to 3 months. Cover tightly with plastic wrap and foil. Thaw in the fridge overnight before baking.

Conclusion

Authentic Sour Cream Chicken Enchiladas are the ultimate comfort food. The combination of tender chicken, melted cheese, and that signature creamy sauce makes this recipe a winner every time. It’s an easy chicken enchiladas recipe that you will want to make again and again.

Prep	15 Minutes
Cook	25 Minutes
Total Time	40 Minutes