Chicken Enchiladas with Sour Cream White Sauce

Posted on November 8, 2025

Delicious chicken enchiladas in sour cream white sauce served on a plate

Easy Chicken Enchiladas with Sour Cream White Sauce: A Comfort Food Delight

There are few things in life as comforting as the smell of chicken enchiladas wafting through your home. Honestly, there’s something about those cozy, ooey-gooey rolled tortillas filled with shredded chicken and smothered in creamy sauce that makes everything feel right in the world. This recipe, Chicken Enchiladas with Sour Cream White Sauce, has been my go-to weeknight meal for ages. It’s the sort of quick family meal that transforms a hectic day into a cozy evening, and let me tell you, it’s a budget-friendly recipe I’m more than happy to share.

So, how did I stumble across this gem? Well, picture this: it was one of those rainy Sundays where my plans consisted of binge-watching a new series and eating my way through the pantry – the most productive kind of day, right? I was digging through my fridge, and there it was: a few leftover flour tortillas, a couple of chicken breasts I had cooked up earlier in the week, and a sense of determination to create something both delicious and relatively easy. Spoiler alert: I emerged victorious with a batch of these enchiladas.

As the aroma of sizzling onions filled the air, I was transported back to my childhood kitchen, watching my mom roll up tortillas with filling and then drench them in her secret sauce. It felt like a warm hug – you know, the kind of embrace that makes you forget about the chaos of life and brings you back to simpler times.

Fast forward to today, and this recipe now holds a special place in my heart. I mean, who doesn’t love a dish that feels like a hug in a bowl? Plus, with that creamy sour cream white sauce and a sprinkle of cheese, it’s practically a luxurious experience worth savoring on any day of the week. Let’s dive into why you’re going to love this recipe.

Why You’ll Love This Recipe

Easy weeknight dinner: Seriously, you can have this on the table in no time, making weeknight cooking less of a chore.
Healthy comfort food: Packed with chicken, this dish provides a good amount of protein without sacrificing flavor.
Picky eater-approved: My kids go crazy for this meal. Wrap anything in a tortilla, and you’ve got their attention!
Perfect for meal prep: Make a big batch and enjoy different variations throughout the week, or freeze some for those “what’s for dinner?” days.
Leftover love: If you’re lucky enough to have leftovers, it’s even better the next day (if there are any left!).
It feels like a warm hug in your belly: Really, there’s nothing like curling up with a plate of these enchiladas after a long day.

What Makes This Recipe Special?

This dish is filled with rich flavors that complement each other beautifully. The creamy sour cream sauce contrasts with the hearty shredded chicken and mildly spiced seasonings, creating a dynamic that’s satisfying without being overwhelming. I can’t even begin to describe the bliss of that first cheesy bite, as the warmth of the dish envelops you like an old friend.

On top of that, cooking these enchiladas lets you flex your creative muscle! Sure, we’ve got a basic recipe here, but don’t hesitate to add your personal twist. Whether it’s extra veggies, different spices, or additional toppings, each rendition tells your unique story. Trust me, the kitchen is your canvas, and you can paint it however you like!

Ingredients

8 flour tortillas
2 cups cooked, shredded chicken
1 cup sour cream
1 cup cream of chicken soup
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup diced onion
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro (for garnish)

Alright, let’s talk ingredients, my friends. This is where the magic starts!

Flour Tortillas: Soft and pliable, these are the vessels for your delicious fillings. You can opt for whole-wheat tortillas if you’re feeling especially healthy or want a little extra fiber.
Cooked, Shredded Chicken: You can use rotisserie chicken if you’re in a bind, which is a quick family meal lifesaver. Otherwise, roasting your own chicken works beautifully, and I promise it’s worth the effort!
Sour Cream: This is where things get creamy! It not only adds richness but also a bit of tang. Using full-fat sour cream versus a light version can significantly enhance texture.
Cream of Chicken Soup: Look for low-sodium options if you’re watching your salt intake. This ingredient helps bind everything together and gives the sauce an extra layer of creaminess.
Shredded Cheese: Cheddar has a classic flair, while Monterey Jack melts gloriously. Honestly, it mostly depends on which ones you have on hand or what flavors you want to highlight!
Onion: Diced onions add a punch of flavor. I often sauté them until they become soft and sweet, bringing a beautiful aroma to the dish as they cook.
Olive Oil: A good drizzle for sautéing the onions since we want them tender and caramelized, enhancing their natural sweetness.
Garlic Powder & Chili Powder: These spices bring warmth and depth to the dish. If you want to play it more spicy, feel free to add more chili powder or throw in some diced jalapeños for a kick.
Salt and Pepper: Basic seasonings, but please don’t overlook them! They can make or break the final dish.
Fresh Cilantro: Garnish it up! A sprinkle of fresh cilantro at the end adds a pop of color and an extra burst of freshness.

How to Make It Step-by-Step

The beauty of these enchiladas lies in their simplicity. Let’s walk through the process, filled with more than a few “oops” moments from my kitchen adventures, shall we?

Preheat Your Oven: First things first, fire up that oven to 350°F (175°C). It’s the perfect stage for our enchiladas to transform from assembly line to bubbly goodness.
Sauté the Onions: In a trusty skillet, pour in the olive oil and let it heat up over medium. Toss in those chopped onions and sauté until quite translucent; this usually takes about 5-7 minutes. You should be inundated by that lovely smell of onions cooking – it’s like a culinary hug.
Prepare the Chicken Mixture: Once the onions are cooked, scoop them into a large mixing bowl. Combine the sautéed onions with shredded chicken, garlic powder, chili powder, salt, and pepper. Sometimes I sneakily taste a bit here, just to make sure it’s packed with enough flavor!
Make the Sauce: In another bowl, take the sour cream and cream of chicken soup and mix them until smooth. The velvety texture forms right before your eyes, and you should immediately be tempted to use it as a dip. I mean, who wouldn’t want creamy goodness in their life?
Fill the Tortillas: Now comes the fun part! Grab a tortilla, and spoon some of that chicken mixture into the center. Roll it up like a little gift and then place it seam-side down in a greased baking dish. Honestly, it can get a little messy, especially if you overstuff. But, hey, messy cooking is where the real fun lies!
Continue the Process: Repeat the rolling and placing dance with the rest of the tortillas and chicken filling. I always find it satisfying to see them snugly placed in the dish.
Pour the Sauce: Once all the enchiladas are nestled in their baking dish, pour that creamy sour cream sauce liberally over the top. It’s like a warm blanket for your enchiladas. Don’t be shy with the sauce!
Sprinkle the Cheese: Add a hearty layer of shredded cheese on top. Go ahead and be generous; the more, the merrier!
Bake: Slide your enchiladas into the oven and let them bake for 20-25 minutes. You’ll know they’re ready when the cheese is bubbly and starting to golden up. This is also when your kitchen will smell like heaven, and yes, you will probably have a hard time waiting for them to cool before diving in.
Garnish: Before serving, throw on some fresh cilantro for color and that refreshing taste.

And there you have it! A simple, comforting plate of chicken enchiladas that rivals even the best restaurant versions.

Tips for Best Results

Don’t overfill the tortillas – I know it’s tempting, but trust me, a little goes a long way in avoiding a tortilla explosion.
If you like things a bit spicy, try adding cumin or even jalapeños into the chicken mixture for a fiery twist.
Let’s not forget about slow cookers or instant pots! You can prep the chicken ahead of time, which saves a ton of cooking time during dinner prep.
Feel free to experiment with different types of cheese or throw in some black beans or corn to add extra flavor and nutrition.

Ingredient Substitutions & Variations

If you’re looking to switch things up, consider these fun ideas:

Healthier Options: Swap the cream of chicken soup for a homemade version using chicken broth and flour, or use a low-fat sour cream for a lighter touch.
Veggie Power: Add some sautéed bell peppers, zucchini, or spinach to the chicken mixture for an extra nutrient boost.
Make it Vegan: Replace the chicken with black beans or lentils, and swap out the sour cream with a vegan option. The flavor will still shine through!

Serving Suggestions

These enchiladas are fantastic on their own, but if you want to take your meal to the next level, consider pairing them with a refreshing side salad, some guacamole, or even homemade Mexican corn on the cob. Honestly, these enchiladas deserve all the accompaniments!

And for drinks, a nice glass of sweet tea or a light beer would perfectly complement this dish. Oh, and don’t forget dessert! A slice of tres leches cake would be the absolute cherry on top of this comforting meal. Can you even?

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How to Store and Reheat Leftovers

If you find yourself with extra enchiladas (unlikely, but who knows?), they can be stored in an airtight container for about 3-4 days in the fridge. Just pop them in the microwave to reheat, but be cautious: the sauce can get a little too hot. So, I advise covering with a paper towel and heating in shorter intervals.

Make-Ahead and Freezer Tips

These enchiladas can be prepped ahead of time! Assemble the dish, cover, and refrigerate it for up to 24 hours. When you’re ready to bake, just add a little extra time to the baking process, as they’ll be going in cold.

Thinking of a freezer-friendly option? You can freeze unbaked enchiladas! Wrap them up, place in a freezer-safe container, and they will last up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge and bake as usual.

Common Mistakes to Avoid

Overstuffing Tortillas: Trust me, no one wants a fiesta explosion – it can get real messy fast.
Skipping the Sauce: I get it, you want to cut calories, but this creamy goodness is worth indulging in. Just use a little less if you’re trying to be mindful!
Forgetting to Preheat the Oven: I’ve definitely made this mistake. Nothing’s worse than having everything prepped and ready to go when you realize your oven is still cold. Avoid the heartache!

Frequently Asked Questions (FAQ)

Can I use corn tortillas instead of flour?
Absolutely! Just make sure to warm them slightly to prevent them from breaking when rolled.
What is the best way to cook the chicken?
You can roast, boil, or even use a slow cooker. Just make sure it’s fully cooked and tender enough to shred easily.
Are these enchiladas spicy?
The heat level is mild, but you can add jalapeños or more chili powder if you like it spicy!
Can leftovers be frozen?
Yes! Freeze them unbaked for later or even baked if you want a quick meal ready to go.
What do I serve with these enchiladas?
A fresh salad, a side of rice, or chips and salsa would all complement the meal perfectly!

Cooking Tools You’ll Need

Skillet for sautéing the onions
Mixing bowls for the ingredients
Baking dish for the enchiladas
Measuring cups and spoons for accurate ingredient proportions
Sharp knife and cutting board for dicing onions

Final Thoughts

There you have it! A recipe that will not only satisfy your food cravings but also provide a connection to cherished memories and cozy evenings at home. Everything about these Chicken Enchiladas with Sour Cream White Sauce resonates warmth, ease, and delightful flavors.

I encourage you to make it your own and couldn’t be more excited for you to dive into this comfort dish. Share your experiences or unique twists in the comments below — I love hearing what you all create in your kitchens.

And if you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy cooking!