When it comes to comforting, family-friendly dinners that feel indulgent without being complicated, Creamy Chicken Enchiladas with Sour Cream White Sauce are in a league of their own. Rich, velvety, and packed with tender chicken and melty cheese, this dish delivers bold flavor without relying on heavy spice or red sauce. It’s the kind of recipe that earns a permanent place in your dinner rotation — requested for weeknights, potlucks, and cozy gatherings alike.

Unlike traditional enchiladas that lean heavily on tomato-based sauces, these enchiladas are all about balance and creaminess. The sour cream white sauce is smooth and savory, coating every tortilla and filling them with comforting richness while still allowing the chicken and seasonings to shine. Baked until bubbly and lightly golden, the result is a casserole-style meal that feels both classic and special.

This recipe is especially loved because it’s incredibly adaptable. You can keep it mild and kid-friendly, or add gentle heat with green chilies and spices. It works beautifully with leftover rotisserie chicken, making it a practical choice when time is short but expectations are high.

If you’re searching for a satisfying dinner that feels homemade, cozy, and guaranteed to impress, these creamy chicken enchiladas are exactly what your table needs.

Why Everyone Loves White Sauce Chicken Enchiladas

There’s something universally comforting about creamy baked dishes, and white sauce enchiladas deliver that comfort in every bite. The sauce is the star here — made from simple pantry ingredients, yet luxurious in texture and flavor.

Unlike heavy cream-based sauces, sour cream adds tang and richness without overwhelming the dish. Combined with chicken broth and a light roux, it creates a sauce that’s smooth, scoopable, and perfect for soaking into tortillas as they bake.

Another reason this dish is so popular is its versatility. It fits just as easily into a busy weeknight schedule as it does into a weekend family dinner. You can prep it ahead, refrigerate it, and bake it when ready, making it a stress-free option for entertaining.

Ingredients

Flour tortillas (soft, burrito-size or fajita-size)
Cooked chicken, shredded or diced
Shredded Monterey Jack cheese
Shredded mozzarella or mild cheddar (optional blend)
Butter
All-purpose flour
Chicken broth
Sour cream
Garlic, minced
Canned diced green chilies
Ground cumin
Salt
Black pepper
Fresh cilantro or green onions (for garnish)

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
In a skillet over medium heat, melt the butter. Add minced garlic and cook briefly until fragrant.
Whisk in the flour and cook for about one minute, forming a smooth roux.
Gradually whisk in chicken broth, stirring constantly until the sauce thickens and becomes smooth.
Remove from heat and gently stir in sour cream, cumin, salt, pepper, and green chilies. Set sauce aside.
In a bowl, combine shredded chicken with a small amount of the white sauce and a handful of cheese.
Spoon the chicken mixture into tortillas, roll tightly, and place seam-side down in the baking dish.
Pour remaining white sauce evenly over the enchiladas, ensuring they are fully coated.
Sprinkle generously with remaining cheese.
Bake uncovered for 25–30 minutes, until bubbly and lightly golden on top.
Let rest for 5 minutes before serving. Garnish with cilantro or green onions if desired.