This recipe for chicken enchiladas with a tangy sour cream white sauce has been a cornerstone of my dinner rotation for years. I discovered this combination when I wanted the comfort of classic red-sauce enchiladas but with a brighter, creamier finish that didn’t rely on a store-bought can. The first time I served these, my partner took one bite and said, "You can make this every week." The filling is simple—shredded rotisserie chicken, a little cheese, and mild green chilies—while the sauce is the real star: a smooth, velvety white sauce thickened with a butter-and-flour roux, enriched with chicken stock, then finished with sour cream for a gentle tang.

What I love most is how approachable it is. It’s quick on a weeknight, impressive for guests, and deeply forgiving: you can use leftover bird, swap tortillas, and still get the same cozy result. The texture balance—soft tortillas that have soaked just enough sauce but still hold the filling, tender chicken strands, and creamy, slightly tangy sauce with melted Monterey Jack on top—creates a memorable mouthfeel that keeps everyone reaching for seconds. This version is an homage to my childhood Tex-Mex dinners but updated with a smoother sauce and fresh cilantro for brightness.

Ingredients

• Cooked shredded chicken (2 cups): Use deboned rotisserie bird or poached breasts shredded with two forks for the best texture. Rotisserie chicken gives a seasoned, juicy base and saves time.
• Flour tortillas (8 small, 6-inch): Small, soft flour tortillas roll easily without tearing. Look for fresh, pliable tortillas; heat briefly to prevent cracking when rolling.
• Monterey Jack cheese (2 cups shredded, divided): Provides a mild, melty finish—sharp cheddar works too if you want more bite. Buy a block and shred it for the best melt.
• Butter and all-purpose flour (3 tbsp each): These form a classic roux to thicken the white sauce. Use unsalted butter so you can control seasoning.
• Chicken broth (2 cups): Low-sodium is ideal to prevent over-salting; it adds savory depth and smooths the roux.
• Sour cream (1 cup): Adds tang and creaminess—use full-fat for the silkiest sauce, or reduced-fat if preferred.
• Diced green chilies (4 oz can): Adds mild heat and a vegetal note; Hatch green chilies are a great brand choice if available.
• Spices: Garlic powder (1 tsp), onion powder (1 tsp), cumin (1/2 tsp), salt (1/2 tsp), black pepper (1/4 tsp): these create a warm, balanced base without overwhelming the creaminess.
• Fresh cilantro (optional): A little chopped cilantro brightens the dish at the end—add right before serving.

Instructions

Prepare the Filling: In a medium bowl, toss 2 cups of shredded chicken with 1/2 cup of the shredded Monterey Jack, the diced green chilies, garlic powder, onion powder, cumin, and 1/4 teaspoon black pepper. Taste and adjust salt. The filling should be moist but not saucy so the tortillas roll neatly; if too dry, add a splash of chicken broth or a spoonful of sour cream. Prepare the Sour Cream White Sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in 2 cups chicken broth until smooth, then simmer until slightly thickened, about 3–5 minutes. Remove from heat and whisk in 1 cup sour cream until fully combined. Return to low heat and stir in remaining 1 1/2 cups Monterey Jack until melted. Season with 1/2 teaspoon salt and adjust pepper. Keep warm but avoid boiling—sour cream can separate if overheated. Assemble the Enchiladas: Preheat the oven to 350°F. Lightly warm tortillas in a dry skillet or microwave to make them pliable. Spoon about 1/4 cup of the chicken filling down the center of each tortilla, roll snugly, and place seam-side down in a 9x13-inch baking dish. Pour the sour cream sauce evenly over the rolled tortillas and sprinkle the remaining 1/2 cup Monterey Jack across the top. Bake and Finish: Bake at 350°F for 18–22 minutes, until sauce bubbles around the edges and cheese is melted and lightly golden. Let rest 5 minutes. Garnish with chopped cilantro if using, slice into portions, and serve warm.

Storage Tips

Store cooled enchiladas in an airtight container in the refrigerator for up to 4 days. To freeze, place the assembled dish (unbaked) in a freezer-safe, covered casserole dish or wrap tightly with foil and plastic wrap; they will keep for up to 3 months. When reheating from frozen, bake covered at 350°F for 35–45 minutes until heated through, then uncover for the last 5–10 minutes to refresh the top. For best texture, avoid microwaving large portions from frozen—slice into single portions for faster stovetop or microwave reheating.

Ingredient Substitutions

If you need dairy-free options, swap sour cream for a thick coconut yogurt and use a dairy-free cheese alternative; the sauce texture will be slightly different but still creamy. For gluten-free, use a gluten-free flour blend in the roux and corn or certified gluten-free tortillas. Swap Monterey Jack for pepper jack for a spicier finish, or mix in a little cheddar for sharper flavor. To make it vegetarian, roast cauliflower or use seasoned jackfruit in place of chicken.

Serving Suggestions

Serve with a simple side salad or cilantro-lime slaw to cut through the richness. Mexican-style rice and refried beans round out the meal for heartier appetites. Top with sliced avocado, a squeeze of lime, pickled red onion, or a drizzle of salsa verde for contrast. For a casual party, set out bowls of chopped cilantro, diced tomatoes, sliced jalapeños, and extra sour cream so guests can customize each portion.

Cultural Background

White-sauce enchiladas, sometimes called enchiladas suizas or "Swiss-style" enchiladas, evolved in Mexican and Tex-Mex kitchens where dairy products like sour cream and cheeses were embraced and combined with traditional fillings. While red chile sauces are more common, the white sauce tradition emphasizes creaminess and a milder flavor profile—often welcomed in home cooking where families want something comforting and familiar yet distinct from spicy red variants.

Seasonal Adaptations

In winter, fold in roasted winter squash or sweet potatoes with the chicken for added heartiness. In summer, lighten the filling with grilled chicken and fresh corn kernels, and finish with a bright pico de gallo instead of heavier garnishes. For holiday gatherings, double the recipe, bake in a large casserole, and top with a mix of Monterey Jack and a festive sprinkle of queso fresco and pomegranate seeds for a colorful twist.

Meal Prep Tips

Assemble the enchiladas (unbaked) up to one day in advance and store covered in the refrigerator; pour the sauce on just before baking to prevent tortillas from getting too soggy. Make the sauce earlier in the day and reheat gently over low heat, adding a splash of chicken broth if it thickens too much. Portion into individual ramekins for grab-and-go lunches and reheat covered in the oven or microwave until warmed through.

This dish is a wonderful balance of comfort and practicality—easy to scale, forgiving with substitutions, and consistently satisfying. I hope these enchiladas become a favorite in your home the way they did in mine; there’s nothing quite like a warm casserole fresh from the oven on a busy weeknight.