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I first encountered white sauce enchiladas at a small family-run Mexican restaurant years ago. I was used to the traditional red sauce versions my grandmother made, so ordering the "suizas" felt like a culinary risk. But when they arrived at my table, covered in that pale, creamy sauce and topped with bubbling cheese, I knew I'd found something special. The first bite was a revelation – the tangy sour cream sauce balanced perfectly with the tender chicken, and the flour tortillas were soft and comforting. I spent months trying to recreate that restaurant magic at home, tweaking the sauce until I got it just right. This recipe is the result of all that experimentation. It's my tribute to that first memorable meal, but made accessible for home cooks. The secret is in the sauce – combining sour cream, cream of chicken soup, and a simple roux creates depth and richness that's absolutely crave-worthy. Every time I make these, I'm transported back to that little restaurant, but now I can enjoy them in my own kitchen whenever the craving hits.
Why I love this recipe
What I love most about this recipe is how it transforms simple ingredients into something extraordinary. You don't need exotic spices or hard-to-find ingredients – just good quality chicken, cheese, and that magical white sauce. It's forgiving too; if your tortillas tear a little while rolling, the sauce covers everything beautifully. The make-ahead potential is fantastic – I often assemble these in the morning, refrigerate them, and pop them in the oven before dinner. The leftovers are even better the next day when all the flavors have melded together. I also love how this recipe bridges the gap between authentic Mexican cuisine and American comfort food. It's familiar enough that picky eaters will try it, but flavorful enough that food lovers appreciate it. The creamy white sauce is lighter than heavy red mole but still incredibly satisfying. And honestly, there's something deeply comforting about pulling a pan of bubbling, golden enchiladas from the oven. It makes any weeknight feel special.
What You Need From Your Kitchen
- Cooked shredded chicken: Use rotisserie chicken or poach and shred chicken breasts
- Flour tortillas: Warm slightly before rolling to prevent tearing
- Cheddar cheese: Shred from a block for best melting quality
- Mozzarella cheese: Adds extra creaminess and stretch to the topping
- Green chiles: Drain before adding to the chicken mixture
- Sour cream: Brings tanginess and creaminess to the sauce
- Cream of chicken soup: Forms the base of the white sauce for extra flavor
- Chicken broth: Thins the sauce to perfect consistency
Let's Make These Together
- Make the Creamy White Sauce
- Start by creating a simple roux with butter and flour in your saucepan. This forms the foundation of your sauce and gives it that perfect creamy thickness. Once your roux is ready, slowly whisk in the chicken broth to avoid lumps, then stir in the cream of chicken soup and sour cream. The combination creates a rich, tangy sauce that's absolutely irresistible. Season with garlic powder and onion powder for extra depth of flavor, and let it simmer briefly until it reaches the perfect consistency.
- Prepare Your Chicken Filling
- Mix your shredded chicken with those flavorful green chiles and some of your prepared white sauce. Adding cheese directly to the filling ensures every bite is packed with flavor. The sauce helps bind everything together while keeping the chicken moist and delicious. Don't be afraid to taste and adjust the seasoning here – this is your chance to make it perfect!
- Roll Those Enchiladas
- Warming your tortillas makes them flexible and easy to work with. Spread a layer of sauce in your baking dish first – this prevents sticking and adds extra flavor. Spoon your filling down the center of each tortilla, then roll them up tightly. The key is to pack them snugly in the dish so they support each other and stay rolled during baking.
- Create That Golden Top
- Pour the remaining sauce over your enchiladas generously, then top with a beautiful blanket of cheese. The combination of cheddar and mozzarella gives you both flavor and that gorgeous stretchy texture. Baking covered first steams the enchiladas and keeps them moist, while the final uncovered bake creates that golden, bubbly cheese top we all love.
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Switch Things Up
The first time I made these, I was honestly skeptical about the white sauce. I'd always been a red enchilada sauce person, you know? But I had leftover sour cream and chicken, and decided to give it a shot. When I took that first bite, I was completely sold. The creaminess was incredible, and my kids actually ate their dinner without complaining for once! Now I make a double batch because my husband packs the leftovers for lunch the next day. Sometimes I add extra green chiles if we're feeling spicy, or I'll throw in some black beans for extra protein. I've even made these for potlucks, and people always ask for the recipe. Last month, I taught my sister how to make them, and now she makes them for her family every other week. It's become one of those recipes that just feels like home.
Perfect Pairings
These enchiladas pair beautifully with classic Mexican sides. Serve them with Mexican rice or cilantro-lime rice to soak up that extra creamy sauce. A simple side salad with lime vinaigrette adds a fresh, bright contrast to the richness. Refried beans or black beans make excellent accompaniments. For a complete spread, add some tortilla chips with guacamole and pico de gallo. A cold Mexican beer or a margarita complements the flavors perfectly for the adults at the table.
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Frequently Asked Questions
- → Can I use corn tortillas instead of flour?
Yes, you can use corn tortillas, but they require special preparation. Lightly fry them in oil for a few seconds on each side to make them pliable and prevent them from breaking when rolled. You can also warm them in the microwave wrapped in damp paper towels.
- → Can I freeze these enchiladas?
Absolutely! These enchiladas freeze wonderfully. Assemble them completely but don't bake. Cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator and bake as directed, adding 5-10 extra minutes to the baking time.
- → What can I use instead of cream of chicken soup?
You can make a homemade substitute by whisking together 1 cup of milk or cream with 2 tablespoons of flour and 1 teaspoon of chicken bouillon. Cook until thickened. Alternatively, use cream of mushroom or cream of celery soup as a substitute.
- → How do I prevent soggy enchiladas?
The key is not using too much sauce inside the filling. Keep most of the sauce for topping the enchiladas rather than mixing it all into the chicken. Also, don't over-soak the tortillas, and make sure your filling isn't too wet. Rolling them tightly also helps.
- → What's the best way to reheat leftovers?
For best results, reheat individual portions in the microwave for 1-2 minutes until heated through. For larger portions, cover with foil and reheat in a 350°F oven for 15-20 minutes. The oven method keeps the texture better, while the microwave is quicker for single servings.
- → Can I make these vegetarian?
Yes! Replace the chicken with black beans, pinto beans, or a mix of sautéed vegetables like bell peppers, onions, and zucchini. Use vegetable broth and cream of mushroom soup instead of chicken products. The white sauce works beautifully with vegetarian fillings.
Conclusion
These Creamy Chicken Enchiladas with Sour Cream White Sauce are everything you want in a comfort meal. They're rich without being heavy, flavorful without being overpowering, and simple enough to make on a busy weeknight. The creamy white sauce sets them apart from traditional enchiladas, giving you something familiar yet excitingly different. Whether you're feeding a crowd or meal-prepping for the week, this recipe delivers every single time. Serve them hot from the oven with your favorite toppings, and watch them disappear!