This recipe for chicken enchiladas with sour cream white sauce has been a weekday rescue and weekend showstopper in my kitchen for years. I first developed it one winter evening when a rotisserie chicken and a handful of pantry staples needed to become dinner. The combination of tender shredded chicken, soft flour tortillas, and a velvety white sauce brightened with green chilies created an immediate favorite. The sauce is tangy and rich without feeling heavy, and the Monterey Jack melts into ribbons inside each roll for a luscious bite.

What makes this preparation special is the contrast of textures and the simple, comforting flavors. The shredded chicken provides savory substance while the sauce adds creaminess and a gentle kick from the chilies. It is the sort of dish that pulls family and friends into the kitchen, eliciting requests for seconds and a little extra cilantro for garnish. I love that it comes together quickly when you use pre-cooked chicken, yet tastes like something that simmered all afternoon.

Ingredients

• Shredded chicken: 2 cups cooked, shredded chicken works best. Rotisserie chicken is a convenient shortcut that adds juiciness and roasted flavor. Remove skin and shred into bite sized pieces.
• Flour tortillas: 8 small 6 inch flour tortillas. Look for fresh, pliable tortillas that roll without cracking. If you prefer corn, you can substitute but expect a firmer texture.
• Monterey Jack cheese: 2 cups shredded, divided. Monterey Jack melts beautifully and has a mild flavor. Pre shred for even melting and choose a block for best melting quality rather than pre shredded bagged cheese when possible.
• Butter and all purpose flour: 3 tablespoons butter and 3 tablespoons all purpose flour form the base of the white sauce. Use unsalted butter if you want precise salt control.
• Chicken broth: 2 cups low sodium for controlled seasoning. If using regular broth check salt before adding additional salt to the sauce.
• Sour cream: 1 cup full fat sour cream provides creaminess and tang. For a lighter version use reduced fat but the texture will be slightly less rich.
• Green chilies: 1 4 ounce can diced green chilies. They add a bright, mildly spicy note without overwhelming heat.
• Seasonings: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 2 teaspoon cumin, 1 2 teaspoon salt, 1 4 teaspoon black pepper. These give depth and a warm savory background for the sauce.
• Fresh cilantro: Optional garnish. Adds a fresh herbal lift and visual contrast.

Instructions

Prepare the Filling: Place 2 cups cooked shredded chicken in a mixing bowl and toss with 1 cup of the shredded Monterey Jack to help the filling cling together. Season lightly with a pinch of salt and 1 4 teaspoon black pepper if your chicken is unsalted. Keep the filling moist but not saucy so the tortillas roll cleanly. Prepare the Sour Cream Sauce: In a medium saucepan melt 3 tablespoons butter over medium heat. Sprinkle in 3 tablespoons all purpose flour and whisk continuously for 1 to 2 minutes until it smells nutty and turns a pale blond. Slowly whisk in 2 cups chicken broth, increasing heat until the mixture thickens and bubbles gently. Remove from heat and whisk in 1 cup sour cream, 1 can diced green chilies, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 2 teaspoon cumin. Stir until completely smooth. Taste and season with 1 2 teaspoon salt or more if needed. Keep warm on the lowest setting. Assemble the Enchiladas: Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish. Warm the tortillas briefly in a dry skillet or wrapped in a kitchen towel in the microwave for 20 seconds so they are pliable. Spoon about 3 tablespoons of the chicken mixture onto the center of each tortilla and roll tightly. Place seam side down in the baking dish in a single layer. Repeat with remaining tortillas. Top and Bake: Pour the warm sour cream sauce evenly over the rolled tortillas. Sprinkle the remaining 1 cup shredded Monterey Jack over the top. Bake uncovered for 18 to 22 minutes until the sauce is bubbling and the cheese is melted and slightly golden in spots. Let rest 5 minutes before serving to allow the sauce to set slightly. Finish and Serve: Garnish with chopped fresh cilantro if desired and serve hot. Offer lime wedges or pickled red onions at the table for bright acidity. The finished dish should be creamy, spoonable, and easy to cut into portions.

Storage Tips

To store leftover portions place them in an airtight container and refrigerate for up to three days. To freeze, transfer cooled enchiladas to a freezer safe dish and wrap tightly with plastic wrap followed by foil. Label with the date and freeze for up to three months. When ready to reheat thaw overnight in the refrigerator and bake covered at 350 degrees Fahrenheit until warmed through. For single servings microwave on medium power in a vented container for 60 to 90 seconds, stirring once for even heating.

Ingredient Substitutions

If you prefer corn tortillas, warm them and lightly steam to prevent cracking then use the same assembly method. For a dairy lighter version substitute Greek yogurt for half of the sour cream though expect a slightly tangier and less silky sauce. Use pepper jack for increased heat or a mild cheddar if Monterey Jack is unavailable. Swap cooked turkey in place of chicken for a slightly different flavor profile. If you need gluten free, choose certified gluten free tortillas and replace the flour roux with a cornstarch slurry made with 1 tablespoon cornstarch mixed into 2 tablespoons cold water, whisked into the hot broth until thickened.

Serving Suggestions

Serve with a crisp green salad, pickled red onions, and warm black beans for a complete meal. Offer lime wedges and extra chopped cilantro to brighten plates. For a festive gathering set out bowls of sliced avocado, crumbled cotija, and a simple tomato salsa. A light Mexican street corn salad or a citrus cabbage slaw pairs well to cut through the richness of the sauce.

Cultural Background

While this white sauce variation is not traditional in classic Mexican cuisine, it belongs to the Tex Mexican and southwestern American family of dishes that blend Mexican fillings with American dairy rich sauces. White enchilada sauces became popular as home cooks and restaurants adapted ingredients like sour cream and Monterey Jack cheese to create milder, creamier alternatives to red or green sauces. It is a great reflection of regional adaptation and the way comfort food evolves with local pantry ingredients.

Seasonal Adaptations

In summer add roasted corn and diced tomatoes to the filling for fresh sweetness. In winter mix in roasted poblano peppers and a pinch of smoked paprika for depth. For a lighter spring version reduce the cheese by half and bulk the filling with sautéed spinach and mushrooms to add color and extra vegetables without losing the satisfying nature of the dish.

Meal Prep Tips

Assemble the enchiladas in a lidded baking dish and refrigerate for up to 24 hours. Keep the sauce separate until just before baking for best texture. When transporting to a potluck keep the sauce in a heatproof jar and reheat gently before pouring over the assembled rolls and baking. Portion into individual foil containers for frozen make ahead meals that can be baked straight from the freezer with a little extra time.

This chicken enchilada preparation is a dependable, crowd pleasing favorite that balances ease with rich flavor. It invites customization and celebrates the kind of food that gathers people around the table. Try it once and I think it will earn a permanent spot in your dinner rotation.