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 recipe!
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!
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.
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!
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!
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).
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!
First, PREHEAT your oven to 350 degrees and PLACE 10 flour tortillas in the oven to warm.
While the tortillas are warming, MIX together 1 can cream of chicken soup (or one of these cream of chicken soup substitutes), 1 pint sour cream (or one of these sour cream substitutes), and 1 (4 ounce) can diced green chiles until well blended.
REMOVE the tortillas from the oven and TOP with 1/2 cup shredded chicken (you’ll need about 5 cups, total), 2 tablespoons of your prepared sauce and 2 cups Monterey jack cheese.
ROLL each tortilla and place in a 9×13 baking dish until filled.
TOP the tortillas with your remaining sauce and SPRINKLE with remaining jack cheese, plus 1 cup cheddar cheese.
BAKE, covered with foil, for 30 minutes.
Recipe Tips and Substitutions
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.
More Like This
Want more creamy, cheesy dishes? Try these!
- Simple and Delicious Creamy Pasta Bake
- Chicken and Broccoli Casserole with Mayo
- Healthy Crustless Broccoli and Ham Quiche
- Best Ever Lasagna Made With Cottage Cheese
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!
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- 10 flour tortillas
- 1 pint (16 ounce) sour cream
- 1 (10.5 ounce) can cream of chicken soup
- 1 (4 ounce) can diced green chiles
- 5 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Preheat oven to 350 degrees.
- Soften tortillas in the warm oven.
- Mix soup, sour cream, and chiles until well blended.
- Fill each tortilla with 1/2 cup chicken, 2 tablespoons of sauce and the Monterey jack cheese.
- Roll up the tortilla and place in a 9x13 baking dish. Continue until all of the tortillas are in the baking dish.
- Top tortillas with remaining sauce and sprinkle with remaining jack cheese and all of the cheddar cheese.
- Bake, covered with foil, for 30 minutes.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 69mgSodium: 665mgCarbohydrates: 29gFiber: 2gSugar: 2gProtein: 16g