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Creamy White Chicken Sour Cream Enchiladas

Chef Emily Carter By Chef Emily Carter
• Published: Sep 07, 2026 (Updated: Oct 04, 2026) • ★ 4.9 (412 ratings)
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Creamy White Chicken Sour Cream Enchiladas
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
6 servings
Calories
540 kcal
Cuisine
Tex-Mex

Pure Tex-Mex comfort food heaven: Creamy White Chicken Enchiladas baked under a bubbling green chili and sour cream cheese sauce.

Serve these creamy enchiladas with our Street Tacos and cozy Slow-Cooker Crack Chicken.

🍽️ Recommended Pairings & What To Cook Next

Looking to build a complete, crowd-pleasing menu? Pair this delicious dish with our other kitchen-tested favorites:

For more delicious ideas, browse our complete collection of Dinner Recipes!

Creamy White Chicken Sour Cream Enchiladas

★ 4.9 / 5 (412 reader reviews) Yield: 6 servings

Shredded chicken and green chilies wrapped in flour tortillas, smothered in a velvety green chili sour cream sauce and bubbling Monterey Jack cheese. 4.9 stars!

🛒 Ingredients

👩‍🍳 Step-by-Step Instructions

  1. 1
    Make sauce with butter, flour, broth, sour cream, and green chilies.
  2. 2
    Roll chicken and cheese in tortillas; place in 9x13 dish.
  3. 3
    Pour sauce over top, sprinkle extra cheese.
  4. 4
    Bake at 375°F for 22-25 mins until bubbling.
  5. 5
    Garnish with cilantro.
💡 Chef's Insider Tip: Never boil sauce after adding sour cream to prevent curdling.

🥗 Nutrition Facts (Per Serving)

540
Calories
34g
Protein
38g
Carbs
28g
Fat
2g
Fiber

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💬 Kitchen FAQs & Tips

Frequently Asked Questions

Got questions about making Creamy White Chicken Sour Cream Enchiladas? Here are chef-tested answers, storage advice, and easy substitutions.

How do I make the white sour cream sauce from scratch?

Melt butter and whisk in flour to make a light roux, gradually whisk in chicken broth until thickened and bubbling, remove from heat, and stir in sour cream and diced green chiles.

Why should you remove the sauce from heat before adding sour cream?

Direct, boiling heat can cause sour cream to curdle or separate. Removing the pan from the heat allows the sour cream to blend into a smooth, velvety sauce.

Should I use flour or corn tortillas for white chicken enchiladas?

Soft flour tortillas are traditional for Tex-Mex sour cream enchiladas because they absorb the luscious cream sauce and bake up tender. Corn tortillas can also be used if warmed first.

Can I assemble and freeze these enchiladas ahead of time?

Yes! Assemble the enchiladas with chicken and cheese in a freezer-safe dish. Freeze before baking for up to 2 months. Thaw overnight, pour the freshly made sour cream sauce on top, and bake.

Chef Emily Carter

Recipe Created by Chef Emily Carter

Professional culinary chef and recipe developer with 12+ years of experience crafting foolproof family meals, comfort food classics, and healthy weeknight dinners.

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