These chicken enchiladas are soft flour tortillas filled with tender shredded chicken and melted Monterey Jack cheese, all baked under a rich, creamy sour cream white sauce. This comforting dish is mild, smooth, and incredibly satisfying, making it perfect for family dinners or casual gatherings.
Why You’ll Love This Recipe
This recipe is easy to prepare with simple ingredients and delivers big comfort-food flavor. The white sauce is creamy without being heavy, the chicken stays juicy, and the cheese melts beautifully into every bite. It’s also versatile, freezer-friendly, and ideal for making ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the enchiladas
8 to 10 small flour tortillas
3 cups cooked chicken, shredded
2 cups Monterey Jack cheese, shredded
For the sour cream white sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
For topping
1 cup Monterey Jack cheese, shredded
Directions
Preheat the oven to 180°C / 350°F. Lightly grease a 9×13-inch baking dish.
In a large bowl, combine the shredded chicken with 2 cups of Monterey Jack cheese. Mix until evenly combined.
Spoon the chicken mixture evenly into each tortilla, roll them up tightly, and place seam-side down in the prepared baking dish.
To make the white sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until smooth and lightly bubbling.
Gradually whisk in the chicken broth, stirring constantly until the sauce thickens, about 3 to 4 minutes.
Reduce the heat to low and stir in the sour cream, salt, black pepper, and garlic powder. Mix until smooth and creamy. Do not let the sauce boil.
Pour the sauce evenly over the enchiladas, making sure all tortillas are well covered. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
Bake uncovered for 25 to 30 minutes, or until the cheese is melted and lightly golden. Let rest for 5 minutes before serving.
Servings and timing
Servings: 4 to 6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
You can add finely chopped onions or mild green peppers to the chicken filling for extra flavor. For a slightly spicier version, add a pinch of ground cumin or chili powder to the sauce. A blend of Monterey Jack and mozzarella cheese also works well for a creamier texture.
Storage/Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 170°C / 325°F until heated through, or microwave individual portions until hot. These enchiladas can also be frozen for up to 2 months.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken works very well and saves time. Simply shred it and use the same measurements.
Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas and sauce, cover tightly, and refrigerate for up to 24 hours before baking.
Can I freeze these enchiladas?
Yes, freeze them unbaked or baked in a freezer-safe dish. Thaw overnight in the refrigerator before reheating or baking.
What can I serve with chicken enchiladas?
They pair well with rice, a fresh salad, or roasted vegetables.
Can I use corn tortillas instead of flour?
Flour tortillas work best for this creamy sauce, but corn tortillas can be used if softened first.
How do I prevent the sauce from curdling?
Keep the heat low when adding sour cream and avoid boiling the sauce.
Can I add vegetables to the filling?
Yes, finely chopped mushrooms, spinach, or bell peppers are great additions.
Is this recipe spicy?
No, this recipe is mild. You can adjust seasoning if you prefer more heat.
Can I use low-fat sour cream?
Yes, but the sauce may be slightly less creamy.
How do I know when the enchiladas are done?
They are ready when the sauce is bubbling around the edges and the cheese is fully melted.
Conclusion
Chicken enchiladas with sour cream white sauce are a comforting, creamy, and crowd-pleasing meal that’s easy to prepare and always satisfying. Whether served fresh from the oven or reheated the next day, this dish delivers warm, homemade flavor in every bite.
Soft flour tortillas filled with shredded chicken and Monterey Jack cheese, baked in a rich sour cream white sauce for a creamy, comforting family dinner favorite.
Ingredients
8 to 10 small flour tortillas
3 cups cooked chicken, shredded
2 cups Monterey Jack cheese, shredded (for filling)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 cup Monterey Jack cheese, shredded (for topping)
Instructions
Preheat oven to 180°C / 350°F and lightly grease a 9×13-inch baking dish.
In a large bowl, mix shredded chicken with 2 cups of Monterey Jack cheese.
Fill tortillas with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in chicken broth, stirring until thickened, about 3–4 minutes.
Lower heat and stir in sour cream, salt, pepper, and garlic powder. Do not boil.
Pour sauce evenly over the enchiladas and sprinkle with the remaining 1 cup of cheese.
Bake uncovered for 25–30 minutes until cheese is melted and sauce is bubbling.
Let rest for 5 minutes before serving.
Notes
Add chopped onions or green peppers to the filling for extra flavor.
Try mixing in a pinch of cumin or chili powder for a hint of spice.
Use a mix of Monterey Jack and mozzarella for extra creaminess.
To prevent curdling, do not let the sour cream sauce boil.
