There’s something universally comforting about a pan of enchiladas fresh from the oven—the aroma of spices, the promise of melted cheese, the satisfying heft of a filled tortilla. But today, we’re leaving the traditional red sauce behind and stepping into a world of creamy, dreamy decadence. These Creamy Chicken Enchiladas with Sour Cream White Sauce are a revelation, a dinner game-changer that manages to be both luxuriously rich and surprisingly simple to make. This recipe is a beloved staple in my kitchen, the one I turn to when I need a guaranteed crowd-pleaser, a make-ahead miracle for busy weeknights, or simply a hug in dish form.

This isn’t your average, gloppy casserole. The magic lies in the balance. Tender, seasoned shredded chicken is wrapped in soft flour tortillas, nestled in a baking dish, and smothered in a velvety sauce made from sour cream, green chiles, and a perfect blend of spices. As it bakes, the sauce melds with the cheese, creating a creamy, tangy, slightly spicy blanket that is utterly irresistible. It’s familiar enough for the pickiest eater yet sophisticated enough to serve to guests. Whether you’re a seasoned home cook or a kitchen novice, this guide will walk you through every step to create a dish that will have everyone asking for seconds and the recipe.

The Secret to the Perfect Creamy Enchilada

The soul of this dish is, without a doubt, the sour cream white sauce. Unlike a béchamel, which can be heavy, this sauce relies on the natural tang and body of sour cream, lightened with a bit of broth and electrified with mild green chiles. The key is to temper the sour cream—bringing it to room temperature and slowly whisking in warm liquid—to prevent it from curdling in the oven. This process ensures a silky-smooth, cohesive sauce that bakes up beautifully.

The filling is equally important. We’re using a simple, foolproof method for the chicken: poaching or simmering boneless, skinless breasts or thighs in a lightly flavored broth. This keeps the chicken incredibly moist and easy to shred. The shredded chicken is then boosted with a portion of the creamy sauce and some cheese, creating a cohesive, flavorful filling that won’t dry out. Using a combination of Monterey Jack and a sharp cheddar cheese offers the perfect melt and a nice flavor punch. The final, non-negotiable element? A brief rest after baking. This allows the enchiladas to set, making them infinitely easier to serve in neat, beautiful portions.

A Note on Tradition and Adaptation

Enchiladas are a dish with deep, regional roots in Mexican cuisine, traditionally made with corn tortillas dipped in a chile sauce. This creamy, sour cream-based version is a delicious example of Tex-Mex or American Southwest cuisine—a fusion that celebrates local ingredients and tastes. It’s a tribute to comfort and creativity in the kitchen. By using readily available ingredients like sour cream, canned green chiles, and flour tortillas, this recipe creates an accessible, weeknight-friendly masterpiece that honors the spirit of sharing and hearty eating central to so many food cultures.

So, preheat your oven and grab your favorite baking dish. We’re about to create a family favorite that promises warmth, flavor, and creamy perfection in every single bite.

Ingredients

For the Chicken:

1.5 lbs boneless, skinless chicken breasts or thighs
2 cups low-sodium chicken broth
1 small yellow onion, quartered
2 cloves garlic, smashed
1 teaspoon kosher salt
1/2 teaspoon black pepper

For the Sour Cream White Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 (4 oz) can diced green chiles, mild
1 cup low-sodium chicken broth (from poaching the chicken)
1 cup sour cream, at room temperature
1/2 cup heavy cream or half-and-half
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste

For Assembly:

10-12 soft taco-size flour tortillas (about 8-inch)
3 cups shredded cheese (a mix of Monterey Jack and sharp cheddar)
1/2 cup finely chopped white or yellow onion
Cooking spray or a bit of oil for the dish

For Garnish (Optional):

Fresh chopped cilantro
Diced tomatoes
Sliced green onions
Thinly sliced jalapeño
A dollop of sour cream
Lime wedges

Instructions

Poach the Chicken: In a medium saucepan or Dutch oven, combine the chicken, broth, quartered onion, smashed garlic, salt, and pepper. The liquid should just cover the chicken. Bring to a gentle simmer over medium heat. Reduce heat to low, cover, and let cook for 15-20 minutes, or until the chicken is cooked through and reaches 165°F internally. Remove the chicken to a plate or bowl to cool. Reserve 1 cup of the poaching broth for the sauce. Once cool enough to handle, shred the chicken using two forks.
Make the Sour Cream White Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1-2 minutes to form a light roux (it should smell slightly nutty). Do not let it brown. Add the diced green chiles (with their juice) and cook for another minute. Slowly pour in the reserved 1 cup of chicken broth, whisking vigorously to prevent lumps. Continue to cook and whisk until the mixture thickens slightly, about 3-4 minutes. Remove the saucepan from the heat.
Temper the Sour Cream: In a separate bowl, whisk the room-temperature sour cream and heavy cream together until smooth. Very slowly, ladle about 1/2 cup of the warm broth mixture from the saucepan into the sour cream mixture, whisking constantly. This gradually raises the temperature of the sour cream. Now, slowly pour the tempered sour cream mixture back into the saucepan with the remaining broth, whisking constantly until fully incorporated and smooth.
Season the Sauce: Return the saucepan to low heat. Stir in the cumin, garlic powder, onion powder, and cayenne (if using). Heat gently for 2-3 minutes, stirring, until warm and unified. Do not boil. Taste and season with additional salt and pepper as needed. Remove from heat.
Prepare the Filling and Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or oil. In a large bowl, combine the shredded chicken, about 1 cup of the prepared white sauce, 1 cup of the shredded cheese, and the 1/2 cup of chopped onion. Mix until everything is evenly coated.
Assemble the Enchiladas: Warm the tortillas slightly (about 30 seconds in the microwave wrapped in a damp towel) to make them pliable. Spread about 1/2 cup of the white sauce in the bottom of the prepared baking dish. Place a tortilla on a work surface. Spoon about 1/3 to 1/2 cup of the chicken filling down the center of the tortilla. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling, arranging them snugly side-by-side in the dish.
Top and Bake: Pour the remaining white sauce evenly over the top of the rolled enchiladas, making sure to cover the ends to prevent drying. Sprinkle the remaining 2 cups of shredded cheese evenly over the sauce. Cover the dish tightly with aluminum foil.
Bake: Bake in the preheated oven, covered, for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is fully melted, bubbly, and just starting to get golden spots in places.
Rest and Serve: Remove the enchiladas from the oven and let them stand for 10 minutes before serving. This crucial step allows the sauce to set slightly, making the enchiladas much easier to portion. Garnish with your chosen toppings like fresh cilantro, tomatoes, green onions, and a squeeze of lime juice.

Pro Tips for Enchilada Perfection

Chicken Shortcut: Use 4-5 cups of shredded rotisserie chicken to save 30 minutes. Just use store-bought low-sodium broth for the sauce.
Sauce Safety: The most important step is tempering the sour cream. Rushing this and adding cold sour cream directly to the hot pan will cause it to separate and curdle.
Tortilla Trick: If your flour tortillas are cracking, warm them more thoroughly. You can also brush them very lightly with sauce before adding the filling for extra pliability.
Make-Ahead Marvel: Assemble the enchiladas completely (through step 7), cover, and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the covered baking time. You can also freeze the unbaked, sauced, and cheese-topped dish for up to 3 months. Thaw overnight in the fridge before baking as directed.
Spice Level: Control the heat with the green chiles (use hot if you prefer) and the optional cayenne. Adding a diced jalapeño to the filling is another great way to kick it up.

Delicious Variations to Try

This recipe is a wonderful canvas for creativity:

Beef or Pork: Substitute the chicken with seasoned ground beef, shredded beef barbacoa, or carnitas-style pork.
Vegetarian Delight: Swap the chicken for 3-4 cups of sautéed vegetables like spinach, mushrooms, bell peppers, corn, and black beans.
Green Chile Twist: Replace half the sour cream with green chile enchilada sauce for a tangier, more pronounced green chile flavor.
Corn Tortilla Tradition: For a more traditional feel and gluten-free option, use corn tortillas. Quickly fry them in a bit of oil for a few seconds per side to soften before filling to prevent tearing.

Serving Suggestions: Building the Perfect Plate

These creamy enchiladas are a hearty main event, but the right sides turn dinner into a feast.

Classic Sides: Serve with Cilantro-Lime Rice and Refried Beans for the ultimate Tex-Mex plate.
Lighter Pairings: A simple shredded romaine salad with a bright lime vinaigrette or a zesty black bean and corn salad cuts through the richness beautifully.
The Perfect Garnish: Don’t skip the fresh elements! The pop of color and acid from lime, cilantro, and tomato is essential for balancing the creamy, cheesy main dish.

No matter how you serve them, these Creamy Chicken Enchiladas promise a comforting, delicious, and memorable meal that will earn a permanent spot in your dinner rotation.