Easy Sour Cream Chicken Enchiladas (White Sauce)
Need an easy sour cream enchilada recipe? These delicious white sauce enchiladas are stuffed with tender chicken, melty cheese and green salsa, then topped with an amazingly creamy sour cream sauce!
I don’t want to toot my own horn, but I truly think this recipe makes the BEST sour cream chicken enchiladas! My family loves Mexican food of all varieties.
My first attempt at white chicken enchiladas used cream of chicken soup for the white sauce, and it just didn’t taste as good as the creamy chicken enchiladas you order at the restaurant!
“These were better than any restaurant!!! So good and easy to make too!!”
Angie
So, in this sour cream chicken enchilada recipe, I make the creamy sauce from scratch! I promise it’s super easy to make (less than 5 minutes) and totally worth the effort.
In fact, these easy chicken enchiladas are so simple to throw together, they’re a great weeknight recipe!
I like to make these using leftover chicken breasts. If I don’t have any, I’ll buy a rotisserie chicken at the store and use it. Inside the enchiladas, you’ll make a chicken mixture with cheese and yummy salsa verde!
On top of the enchiladas, I add cheese and the creamy white sauce, then bake to perfection!
I recommend garnishing these enchiladas with a bit of cilantro and cotija cheese. Chopped green onions or chopped tomatoes make a wonderful garnish, too. Use what you have!
They will become a family favorite for sure!
Sour Cream Enchilada Substitution Suggestions:
I think this white chicken enchiladas recipe is great recipe as written, but please know you can always make substitutions! Here are a few suggestions:
- You can use flour tortillas, corn tortillas or grain free enchiladas of your choosing.
- You can substitute chicken stock or veggie broth for chicken broth.
- Substitute plain Greek yogurt for the sour cream.
- Use pepper jack cheese or shredded cheddar cheese instead of Monterey jack.
- If you don’t like green chilis, you can omit them!
- To make these enchiladas vegetarian, substitute cooked black beans and/or cooked sweet potato cubes for the chicken.
- Consider adding a bit of chili powder to the cream sauce for extra flavor!
Storing Leftovers
If you have leftovers, make sure to store in an airtight container in the refrigerator for 2-3 days!
Please know that these enchiladas can be frozen, but expect the sour cream sauce may separate and get a grainy texture in the process.
I hope you love these sour cream enchiladas! If you make them, I’d love to know how it went in the comments below.
Sour Cream Chicken Enchiladas with Green Sauce
Ingredients
- 3.5 cups cooked chicken, shredded or cubed, skin removed
- 8 8-inch tortillas, flour or corn
- 3 ounces salsa verde
- 1.5 cups monterey jack cheese
For the sour cream sauce:
- ¼ cup butter
- ¼ cup flour
- 16 ounces chicken broth
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup sour cream
- 4 ounces green chilies, canned
For garnish:
- ½ cup cilantro, roughly chopped
- leftover salsa verde
- ¼ cup cotija cheese, or queso fresco, crumbled
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Prepare a 9×13’’ casserole dish with non-stick cooking spray.
- Divide cooked, shredded chicken evenly between the 8 tortillas, spoon 1.5 tablespoons cheese and 1 tablespoon salsa verde on top of the chicken.
- Roll each enchilada. Take the filled tortillas and place seam-side down into the prepared baking dish.
- In a medium saucepan, melt butter over low heat.
- Add flour, stirring gently to make a paste. Add chicken broth and spices, then increase the heat to medium heat to bring to a boil, whisking vigorously to incorporate any lumps of flour into the broth.
- Remove the pan from heat. Add sour cream and green chiles, whisk vigorously again to combine.
- Pour sauce over the top of the enchiladas, then sprinkle with the remaining Monterey jack cheese.
- Bake for about 20 minutes, or until the cheese is fully melted and the enchiladas are heated through and bubbly.
- Remove from the oven, and allow to cool for 2-3 minutes before serving. Drizzle with remaining salsa verde. Sprinkle with fresh cilantro and salsa verde. Serve warm.
Looks delicious!! Wondering if we could sub the flour for almond flour?
Hi Heather! I’m not sure I would sub straight almond flour, but I think you could do a 1:1 GF flour and be just fine!