Are you searching for that secret recipe for incredibly delicious enchiladas that everyone raves about? Look no further! My family, friends, and every guest who tries these irresistibly creamy sour cream chicken enchiladas simply can’t get enough. Imagine tender, juicy shredded chicken and a generous blend of melted cheese, all lovingly wrapped in soft flour tortillas. Then, these delightful bundles are smothered in a rich, tangy, and velvety sour cream sauce, before being crowned with even more bubbling, golden cheese. It’s a symphony of flavors and textures that truly makes this dish a showstopper. It’s no wonder I’m constantly asked for this recipe; it’s a guaranteed hit at any dinner table!
This particular sour cream chicken enchilada recipe has become my absolute go-to, consistently delivering exceptional results and earning rave reviews. I once needed to feed a large gathering for a bridal shower – 25 women in total! I simply quadrupled the batch, and to my delight, the prep remained straightforward, and I was able to bake them all at once without any hassle. The enchiladas were an overwhelming success, with many guests asking for the recipe before the event even concluded. It’s the perfect blend of creamy, comforting, and incredibly versatile, making it ideal for everything from a cozy family dinner to a grand celebration. Plus, it’s remarkably easy to scale up (or down) to suit any occasion.
For those mindful of their carbohydrate intake, rest assured! I’ve thoughtfully included a delicious low-carb variation below that preserves all the incredible flavor without the added carbs. Whether you’re preparing a small batch for a quiet evening or catering to a hungry crowd, this chicken enchiladas with sour cream sauce recipe stands out. It’s wonderfully versatile, can be prepped ahead of time to save precious minutes, and is undoubtedly destined to become a cherished favorite in your regular recipe rotation. Get ready to impress with minimal effort!
Table of Contents
Why You’ll Adore This Creamy Chicken Enchiladas Recipe
There are countless reasons why these white chicken enchiladas have become a staple in my home and a celebrated dish among everyone who tries them. Beyond their incredible flavor, they offer unmatched convenience and versatility. Here’s why this recipe will quickly become one of your all-time favorites:
- Unbelievably Creamy and Cheesy: This dish truly embodies comfort food. Each bite is a harmonious blend of rich creaminess and gooey, melted cheese, creating a truly satisfying experience that warms the soul.
- Effortlessly Adaptable: Whether you’re cooking for one, a small family, or a large party, this recipe is incredibly easy to customize. It doubles or triples beautifully, making it perfect for meal prep or big gatherings. You can also freeze it for later, ensuring a delicious homemade meal is always within reach.
- Distinctive Tangy Flavor Profile: What truly sets these enchiladas apart is the luxurious sour cream sauce. Unlike traditional red-sauce versions, this white sauce infuses the dish with a rich, tangy depth that is both unique and incredibly appealing. It’s a delightful twist that keeps everyone coming back for more.
- Simple & Straightforward: Despite its impressive taste, the recipe is surprisingly easy to follow. With clear steps and common ingredients, even novice cooks can achieve a spectacular dish that tastes like it took hours to prepare.
- A Versatile Weeknight Hero: These enchiladas are not only perfect for special occasions but also serve as an excellent weeknight meal. The ability to prepare components ahead of time makes assembly quick and stress-free, giving you more time to enjoy with loved ones.
Ingredient Notes and Smart Substitutions for the Best Enchiladas
Crafting the perfect sour cream chicken enchiladas starts with high-quality ingredients. Here’s a detailed look at what you’ll need and how to make smart substitutions:
- Flour Tortillas: These soft, pliable tortillas are essential for holding all the delectable filling. While the recipe calls for standard flour tortillas, feel free to explore options like gluten-free or low-carb tortillas if you have dietary preferences. Warm them slightly before filling to prevent tearing and make rolling easier.
- Cooked, Shredded Chicken: The star of our filling! For ultimate convenience, a store-bought rotisserie chicken works wonders. Alternatively, any leftover cooked chicken can be easily shredded. I’ll show you how to quickly prepare your own shredded chicken breasts below, ensuring a fresh and flavorful base.
- Monterey Jack Cheese: This cheese is chosen for its superior melting quality and mild, creamy flavor, which perfectly complements the tangy sauce. For the absolute creamiest enchiladas, I highly recommend shredding your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can slightly alter their melting texture.
- Butter: Opt for real dairy butter to create the most luxurious and flavorful roux for your sauce. Its rich taste is crucial for the base of our creamy concoction.
- All-Purpose Flour: This is combined with butter to form the roux, which acts as the thickening agent for our decadent sour cream sauce. It provides a smooth, consistent texture that defines this dish.
- Chicken Broth or Stock: Use a high-quality chicken broth or stock to infuse your sauce with a deep, savory foundation. The better the broth, the richer and more complex your creamy sauce will be. Low-sodium options are great for controlling salt levels.
- Heavy Cream: While I strongly recommend sticking with heavy cream for its richness and silken texture, half-and-half can be used as a lighter alternative. However, be aware that substituting with regular milk will result in a less rich and significantly less creamy sauce, impacting the overall indulgence of the dish.
- Sour Cream: The namesake ingredient! This cultured cream provides the perfect balance of tanginess and luscious creaminess that elevates this recipe from good to extraordinary. Don’t skimp on the quality here; it’s a key flavor component.
- Diced Green Chiles: These unassuming little additions are flavor powerhouses. They introduce a subtle, mild heat and a wonderfully vibrant color, adding complexity and visual appeal to your enchilada casserole.
Expert Tip: How to Effortlessly Make Shredded Chicken
Preparing your own shredded chicken is simple and yields superior flavor. Here are two fantastic methods:
1. Stove Top Method: Place boneless, skinless chicken breasts in a skillet with a tight-fitting lid. Cover them with water or, for extra flavor, chicken broth, and add several generous pinches of salt. Bring the liquid to a boil, then reduce the heat to a simmer, cover, and cook for about 30 minutes, or until the chicken is cooked through. Let it cool slightly, then easily dice or shred the meat with two forks.
2. Instant Pot Method: This is truly the easiest and fastest way to get perfectly shredded chicken! Simply place chicken breasts and a cup of liquid (water or broth) into your Instant Pot. Cook on high pressure for 8-10 minutes, followed by a natural release. Once cooked, shred the chicken directly in the pot using two forks or a hand mixer. You can even make extra to use for other delicious meals like Chicken Pot Pie, Chicken Dumplings, or a vibrant Chicken Cobb Salad with Green Goddess Dressing.
Pre-cooking your chicken is a fantastic time-saver, especially when planning these enchiladas for a busy weeknight dinner!
Exciting Recipe Variations to Customize Your Enchiladas
While the classic sour cream chicken enchiladas are perfect as they are, don’t hesitate to get creative! Here are some fantastic ways to adapt the recipe to your taste:
- Tortilla Choices: For a more authentic Mexican flavor profile, swap out the flour tortillas for traditional corn tortillas or white corn tortillas. They offer a distinct texture and taste that many prefer.
- Add More Veggies: Boost the flavor and texture by incorporating finely chopped tomatoes, extra green chiles, or a can of drained Rotel (diced tomatoes and green chiles) into your chicken filling. This adds a fresh, vibrant element.
- Extra Creaminess in the Filling: For an even richer, creamier chicken filling, consider mixing in a small can of cream of chicken soup or a few ounces of softened cream cheese. These additions create an incredibly decadent interior.
- Spice It Up: Elevate the flavor with a dash of classic Tex-Mex spices. Add chili powder, cumin, or even your favorite homemade taco seasoning to the chicken mixture. A pinch of garlic powder can also add wonderful depth.
- Heat Enthusiast Options: If you love a spicy kick, sprinkle some shredded pepper jack cheese into the filling or over the top before baking. You could also drizzle a bit of your favorite hot sauce into the sour cream sauce or directly over the enchiladas before baking.
- Flavor Combo Twist: For a fun and varied spread, prepare half the pan with the classic sour cream sauce and pour a vibrant red sauce or zesty salsa verde over the other half. This offers a delightful mix of flavors for your guests.
- Fresh Garnishes & Sides: Garnish your baked enchiladas with a generous sprinkle of fresh chopped cilantro for bright herbaceous notes. Serve alongside crispy tortilla chips and salsa, or a refreshing green salad for a complete meal.
Making Your Enchiladas Low-Carb Friendly
Enjoying creamy chicken enchiladas doesn’t mean you have to compromise your low-carb lifestyle. Here’s how to adapt this recipe:
- Low-Carb Creamy Sauce: The original sauce uses three tablespoons of all-purpose flour, which amounts to approximately 18 grams of carbs for six servings, or about 3 grams per serving. The nutritional information provided accounts for regular flour tortillas. To make the sauce low-carb, you can substitute the all-purpose flour with a low-carb thickener. This article provides suitable substitutions like xanthan gum (use sparingly, about 1/4 teaspoon per cup of liquid), glucomannan, or even a very small amount of coconut flour, keeping in mind their different thickening properties and flavors.
- Low-Carb Tortillas: This is the most significant change for reducing carbs. Many excellent low-carb tortilla options are available:
- Mission Carb Balance Tortillas: These are widely available and come in various styles, including white flour, which closely mimics the softness and texture of standard flour tortillas. They are a fantastic choice for rolling.
- La Tortilla Factory Low Carb Tortillas: If you can find these, they are another highly recommended brand known for their great texture and flavor. Availability might vary by grocery store compared to the more common Mission brand.
- Cheese Wraps or Lettuce Wraps: For a grain-free option, you can experiment with making cheese “tortillas” by baking shredded cheese until crispy, or simply use large lettuce leaves as a wrap.
Essential Equipment for Crafting These Enchiladas
Gathering your tools before you begin cooking ensures a smooth and enjoyable experience. Here’s the simple equipment you’ll need for this recipe:
- Casserole Dish: A 12 x 8-inch (or similar size) baking dish is perfect for assembling and baking your enchiladas to golden, bubbly perfection.
- Non-Stick Cooking Spray: Essential for greasing your casserole dish, preventing the enchiladas from sticking and making cleanup a breeze.
- Medium Mixing Bowl: You’ll use this for combining your shredded chicken, cheese, and chiles to create the flavorful filling.
- Saucepan: A medium-sized saucepan is needed for preparing the luscious, creamy sour cream sauce. It’s where you’ll melt the butter, create the roux, and whisk in the liquids until thick and smooth.
- Whisk: (Implicitly needed with saucepan) For ensuring a lump-free, perfectly smooth sauce.
- Measuring Cups & Spoons: For accurate ingredient proportions.
How to Make Chicken Enchiladas with Sour Cream Sauce: A Step-by-Step Guide
Follow these simple steps to create a show-stopping dish that will have everyone asking for seconds. Get ready for a delicious journey!
- Prepare the Filling: In a medium mixing bowl, combine your cooked, shredded chicken with half of the shredded Monterey Jack cheese and one can of diced green chiles. Stir everything together until well combined. This ensures every bite of your enchilada is packed with flavor.
🎯 Pro Tip for Easy Rolling!
Always warm your tortillas slightly before filling. This makes them much more pliable and easier to roll without tearing. A quick 30 seconds in the microwave (wrapped in a damp paper towel) or a few seconds in a dry skillet usually does the trick. Once warmed, spread the chicken filling evenly down the center of each tortilla, then roll them up snugly.
- Assemble the Enchiladas: Take each warmed flour tortilla and add about 1/3 cup of the prepared chicken mixture. Roll up the tortilla tightly and place it seam-side down in your prepared casserole dish. Repeat with the remaining tortillas and filling, arranging them in a single layer.
- Prepare the Sauce: In a medium saucepan over medium heat, melt the butter. Once melted, stir in the all-purpose flour and cook for about one minute, stirring constantly, to create a roux. Gradually pour in the chicken broth, whisking continuously until the mixture is smooth and begins to thicken and bubble.
- Finish the Sauce: Reduce the burner heat to low or a gentle simmer. Stir in the sour cream and heavy cream until fully incorporated and the sauce is smooth and creamy. Be careful not to bring the sauce to a full boil after adding the sour cream and heavy cream, as this can cause the dairy to curdle.
- Top and Bake: Generously pour the rich sour cream sauce evenly over the assembled enchiladas in the casserole dish. Sprinkle the remaining Monterey Jack cheese and the second can of diced green chiles over the top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the top is beautifully golden brown and bubbly. If you desire extra crispiness on the cheese, you can briefly place it under the broiler for 2-3 minutes (watch carefully to prevent burning).
Serving Suggestions for Your Perfect Enchilada Meal
These sour cream chicken enchiladas are incredibly versatile, making them a fantastic choice for a casual weeknight dinner or a more festive gathering with friends and family. To create a truly complete and satisfying Mexican-inspired meal, serve them alongside:
- Fluffy Mexican Rice: A classic pairing that complements the rich flavors of the enchiladas.
- Hearty Black Beans: Whether seasoned or simply warmed, black beans add a great source of protein and fiber.
- Crispy Tortilla Chips and Salsa: For a delightful crunch and a burst of fresh flavor, a bowl of chips and your favorite salsa is always a welcome addition.
- Fresh Green Salad: A light, crisp salad with a zesty vinaigrette provides a refreshing contrast to the creamy, cheesy main dish.
- Guacamole and Pico de Gallo: For an extra layer of freshness and authentic flavor, consider offering homemade guacamole and vibrant pico de gallo as toppings or side condiments.
- Charred Corn Salad: A simple corn salad, perhaps with some red onion and lime, offers a sweet and tangy side.
This easy enchilada recipe is a dish that your whole family will undoubtedly adore, and surprisingly, it often tastes even better the next day as the flavors meld together!
Frequently Asked Questions (FAQs) About Sour Cream Chicken Enchiladas
To ensure your tortillas remain intact and don’t become soggy, it’s crucial to bake the casserole as soon as you pour the sauce over them. Additionally, baking the enchiladas uncovered allows steam to escape, preventing excess moisture buildup and helping the top achieve a lovely golden crispness.
Our creamy chicken enchilada recipe specifically calls for baking uncovered. This method is key to preventing the flour tortillas from becoming overly soggy and helps develop that desirable golden-brown, bubbly top layer of cheese and sauce.
The secret to keeping these enchiladas wonderfully moist and flavorful is our rich, creamy sour cream sauce. Its generous volume and decadent texture ensure that the chicken and tortillas remain perfectly hydrated throughout the baking process, preventing any dryness.
Absolutely! These enchiladas are excellent for meal prepping. You can assemble them completely, cover the casserole dish tightly with plastic wrap and then foil, and refrigerate for up to 24 hours before baking. This makes them a perfect solution for busy evenings. They also freeze beautifully, offering even more flexibility.
Store any leftover sour cream chicken enchiladas in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the individual portions or the entire dish with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or microwave individual servings until heated through. If the sauce appears too thick after refrigeration, simply add a splash of milk or chicken broth before reheating to restore its creamy consistency.
Yes, these enchiladas freeze exceptionally well! To freeze, ensure the casserole is completely cooled after baking. Wrap the dish tightly with plastic wrap, then an additional layer of aluminum foil, or transfer portions to freezer-safe containers. They will maintain their quality in the freezer for up to 2 months. When ready to enjoy, thaw them overnight in the refrigerator before baking or reheating according to the instructions above.
Explore More Delicious Dinner Recipes…
- Delicious Turkey Tenders Recipe
- How to Perfectly Pan-Sear Chicken Thighs
- Comforting Chicken Stuffing Casserole
- Instant Pot Pork Tenderloin and Potatoes
If you tried this sour cream chicken enchiladas recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Your feedback helps me improve and inspires others! Thanks for visiting!
Sour Cream Chicken Enchiladas
By Renae Gerhardstein
Creamy, cheesy, and utterly comforting, these sour cream chicken enchiladas are the ultimate family favorite! Experience the rich flavors and easy preparation of this top-rated white chicken enchilada recipe today.
Pin Recipe
Equipment
- Casserole dish
- Non-stick cooking spray
- Medium mixing bowl
- Saucepan
- Whisk
Ingredients
- 8 flour tortillas (can use gluten-free or low-carb tortillas)
- 3 cups shredded chicken (white or dark meat)
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup diced green chiles (two 4-ounce cans), divided
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth or stock
- 1 cup sour cream
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12 x 8-inch casserole dish with non-stick cooking spray.
- In a medium mixing bowl, combine the cooked shredded chicken, 1 cup of shredded Monterey Jack cheese, and 1 can of diced green chiles. Stir well to ensure everything is evenly mixed.
- Slightly warm your tortillas (wrapped in paper towels for about 30 seconds in the microwave) to make them more pliable.
- Spoon about 1/3 cup of the chicken filling onto each warmed tortilla. Roll it up tightly and place seam-side down in the prepared baking dish. Arrange them in a single layer.
- In a small saucepan over medium heat, melt the butter. Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the chicken broth until the mixture is smooth and begins to thicken and bubble.
- Reduce the burner heat to low. Stir in the sour cream and heavy cream until fully combined. Do not bring the sauce to a boil after adding the creams, as this can cause it to curdle.
- Pour the creamy sauce evenly over the assembled enchiladas in the baking dish. Top with the remaining 1 cup of shredded Monterey Jack cheese and the second can of diced green chiles.
- Bake in the preheated oven for 20-25 minutes, or until the top is bubbly and the cheese is melted and golden. If desired, you can place the dish under the broiler for 3 minutes at the very end to achieve a perfectly golden-brown cheese topping (watch carefully to prevent burning).
Video
Notes and Expert Tips
Pro Tips for Success:
- Warm Tortillas: Always warm your tortillas before filling. This makes them significantly easier to roll without tearing, ensuring neat and delicious enchiladas.
- Freshly Shredded Cheese: For the creamiest results, shred your own block of Monterey Jack cheese instead of using pre-shredded varieties.
Recipe Variations:
- Tortilla Swap: Use corn tortillas or white corn tortillas for a more traditional texture and flavor.
- Flavor Boost: Add chopped tomatoes, extra green chiles, or a can of Rotel (diced tomatoes and green chiles) into your chicken filling for added taste and texture.
- Creamier Filling: Stir in a small amount of cream of chicken soup or softened cream cheese into the chicken mixture for an even richer filling.
- Spice Level: Introduce chili powder, cumin, or homemade taco seasoning to the chicken for a spicier kick. Pepper jack cheese can also be used for extra heat.
Storing and Make-Ahead Instructions:
- Storage: Store any leftover sour cream chicken enchiladas in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, cover with foil and warm in the oven at 350°F (175°C) for 15-20 minutes, or microwave individual portions until heated through. If the sauce thickens, add a splash of milk or chicken broth.
- Freezing: These enchiladas freeze well for up to 2 months. Wrap tightly with plastic wrap and foil. Thaw overnight in the fridge before baking or reheating.
- Make Ahead: Assemble the enchiladas up to 24 hours in advance, cover tightly, and refrigerate before baking. They can also be frozen unbaked for later.
Nutrition
Calories: 560 kcal |
Carbohydrates: 31 g |
Protein: 20 g |
Fat: 40 g |
Saturated Fat: 22 g |
Cholesterol: 116 mg |
Sodium: 941 mg |
Potassium: 290 mg |
Fiber: 1 g |
Sugar: 4 g |
Vitamin A: 1035 IU |
Vitamin C: 6 mg |
Calcium: 398 mg |
Iron: 3 mg
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