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Homemade Chicken Enchiladas with Sour Cream White Sauce

These Chicken Enchiladas with Sour Cream White Sauce are filled with a creamy sauce, tender chicken, and lots of cheese. Your family will fall in love with this non-traditional recipe!

Pan of creamy chicken enchiladas with tomato and green onion garnish on table with bowls of toppings nearby.

Chicken enchiladas are supposed to have red sauce aren’t they?

Not if you went to Sunday dinner at my Grandma Rasmussen’s!

I have fond memories of eating these delicious chicken enchiladas with sour cream white sauce with my cousins during Sunday dinners at my Grandma’s house.

They were basically the only enchiladas I knew growing up (it wasn’t until we went to a Mexican restaurant when I was older that I discovered that enchiladas are traditionally made with corn tortillas and red sauce!).

I always thought they were difficult to make because I would see my Grandma boiling an entire chicken and warming the tortillas in the oven.

However, once I actually made the recipe I discovered how easy it is and how short the ingredient list is!

Step-by-Step Instructions

Chicken enchilada ingredients on white table, including shredded chicken, cheese and diced chilis.

First, PREHEAT your oven to 350 degrees and PLACE 10 flour tortillas in the oven to warm.

Large stack of warmed tortillas in glass pan next to prep bowls with cheese and chicken.

While the tortillas are warming, mix together 1 can cream of chicken soup, 1 pint sour cream, and 4 ounces of canned diced green chiles until well blended.

Large metal mixing bowl filled with sour cream enchilada sauce next to prep bowls with chicken and cheese.

REMOVE the tortillas from the oven and top with 1/2 cup shredded chicken (you’ll need about 5 cups, total), 2 tablespoons each of your prepared sauce and Monterey jack cheese.

Open tortilla with chicken enchilada filling on wooden cutting board next to prep bowls.

ROLL each tortilla and place in a 9×13 baking dish until filled.

Several chicken enchiladas lined up in clear glass baking dish with no sauce.

TOP the tortillas with your remaining sauce and sprinkle with remaining jack cheese, plus 1 cup cheddar cheese.

White chicken enchiladas lined up in clear glass dish with shredded cheese.

BAKE, covered with foil, for 25 minutes. Remove the foil for the last 5 minutes of baking.

Recipe Tips and Substitutions

Two sour cream chicken enchiladas with tomato and green onion garnish on blue plate.

When it comes to the shredded chicken, any kind will do! You can boil an entire chicken in a pot, use your Instant Pot, bake it in the oven, or use rotisserie chicken from the store.

This recipe makes a lot of sauce so I always add a generous amount to each enchilada.

The easiest way to assemble the enchilada is to spread the sauce down the middle and then put the cheese and chicken on one end. Roll the enchilada starting on the end with the chicken and the cheese so everything is sealed tightly.

I can usually only fit 8 enchiladas in the pan, so plan to use a smaller pan for the other 2-3 enchiladas. You can bake both pans at the same time.

If you’re out of certain ingredients or just don’t like them, try these substitutes:

These enchiladas are delicious plain, but you can also garnish them with toppings like:

  • Sliced olives
  • Guacamole
  • Diced tomatoes
  • Chopped green onion
  • Cilantro

More Like This

Pan of chicken enchiladas with white sauce with spatula in empty space and plate of enchiladas nearby.

Looking for more Mexican-inspired dishes? Try these! 

FAQs

Pan of chicken enchiladas with sour cream and tomato and green onion garnish.
What are sour cream enchiladas?


If you’re used to eating the red enchiladas from restaurants, your taste buds are in for a treat!

Sour cream enchiladas are a creamier variation to the saucy and tangy red or green versions. Instead of a tomato base, these enchiladas are made with a sour cream and chicken soup gravy.

Additionally, this tasty dish bakes like a casserole, filled with chicken and topped with gooey cheese.

How many calories are in sour cream chicken enchiladas?

There are about 414 calories in one of these delicious sour cream enchiladas.

Using chicken breast vs thigh meat keeps the calorie count down. You can also substitute non-fat Greek yogurt if you want to cut back even more calories!

Should you cover enchiladas while baking?

Yes!

I always cover this dish to ensure the cheese melts and the insides are warmed through. If you like it a little more crisp, you can uncover the enchiladas at the end of cooking and broil on low for a minute or so.

Just keep a close eye on it!

How do you roll enchiladas?

The easiest way to assemble the enchiladas for rolling is to put the sauce down the middle, put the cheese on one side, and then the chicken on top of the cheese.

You can then roll the tortilla starting with the chicken and cheese side to get a tight enchilada (see picture below).

What can I substitute for sour cream in enchiladas?

Short on sour cream?

You can substitute the sour cream in this recipe with Greek Yogurt. Other common substitutes for sour cream are cottage cheese or crème fraiche.

If you do use cottage cheese, just note that this will affect the texture of the dish and be prepared for a lot more calories if using crème fraiche!

I hope your family loves these delicious chicken enchiladas with sour cream white sauce! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!

Pan of creamy chicken enchiladas with tomato and green onion garnish on table with bowls of toppings nearby.

Chicken Enchiladas with Sour Cream White Sauce

The Ashcroft Family Table
These Chicken Enchiladas with Sour Cream White White Sauce are filled with a creamy sauce, tender chicken, and lots of cheese and are so easy to make!
4.14 from 99 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine Mexican
Servings 10 enchiladas
Calories 454 kcal

Ingredients
 
 

  • 10 flour tortillas, taco size
  • 16 ounces sour cream (1 pint)
  • 10.5 ounces canned cream of chicken soup
  • 4 ounces canned diced green chiles
  • 5 cups cooked and shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese

Instructions
 

  • Preheat oven to 350 degrees.
  • While oven is preheating, place tortillas in a 9×13 baking dish and soften in the warm oven for 5 minutes.
  • Mix soup, sour cream, and chiles in a medium mixing bowl until well blended.
  • Fill one tortilla with about 1/2 cup chicken and 2 tablespoons each of the sauce and the Monterey jack cheese.
  • Roll up the tortilla and place in a lightly greased 9×13 baking dish. Continue until all of the tortillas are in the baking dish. (You may need an extra, smaller dish to fit all of the enchiladas).
  • Top enchiladas with remaining sauce and sprinkle with remaining jack cheese and all of the cheddar cheese.
  • Bake, covered with foil, for 25 minutes. Remove the foil for the last 5 minutes of baking.

Notes

These enchiladas are delicious plain, but you can also garnish them with toppings like:
  • Sliced olives
  • Guacamole
  • Diced tomatoes
  • Chopped green onion
  • Cilantro

Nutrition

Serving: 1enchiladaCalories: 454kcalCarbohydrates: 20gProtein: 30gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 110mgSodium: 740mgPotassium: 327mgFiber: 1gSugar: 3gVitamin A: 667IUVitamin C: 4mgCalcium: 348mgIron: 3mg
Keyword chicken enchiladas with sour cream, chicken enchiladas with sour cream sauce, chicken enchiladas with sour cream white sauce, easy sour cream chicken enchiladas, sour cream green chile chicken enchiladas
Tried this recipe?Let us know how it was!
Pinterest graphic with text a plate of chicken enchiladas with sour cream white sauce.
Recipe Rating




Lll

Thursday 10th of March 2022

I love this recipe I use to make it several years ago and lost the recipe. My only issue tonight has been my cheese has not melted. Idk why. I didn’t load too much on or too much sauce it just didn’t melt, maybe the brand. That is a quick fix so no problem there. Thanks so much for sharing looking forward to trying more of your recipes!!!❤️

Jessica Ashcroft

Monday 14th of March 2022

I'm so glad I could help you find the recipe again, Lacy! It's a good one ;)

Candy

Monday 26th of July 2021

Can't wait to try these. Do you know if they can be frozen?

Jessica Ashcroft

Monday 26th of July 2021

Hi Candy! I've never frozen them before, but I did a little research and several other home cooks have frozen sour cream enchiladas with success. Sour cream does change consistency in the freezer, so just be aware!

Tria

Monday 19th of April 2021

My **WHOLE FAMILY** absolutely 💗loved💗 this recipe. Alot of you also may know how hard it is to please every member of your family, and this recipe did it. It has super powers. 😉😊 I'm grateful for the tips that came with it. I used shredded canned chicken for mine. All best. 😊🍀🌟

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