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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

By: Jessica Ashcroft
4.35 from 121 votes
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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mexican
Servings 10 enchiladas
Calories 454 kcal

Ingredients
 
 

  • 10 flour tortillas, taco size
  • 16 ounces sour cream
  • 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 9x13 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 9x13 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.

Video

EQUIPMENT

Notes

These enchiladas are delicious plain, but you can also garnish them with toppings like:
  • Sliced olives
  • Guacamole
  • Diced tomatoes
  • Chopped green onion
  • Cilantro
 
Here are some tips for freezing:
  • Make sure you wrap the freezer-safe pan as tightly as possible. First with plastic wrap and then with foil.
  • Make sure to drain any liquid off the enchiladas before freezing and wait to top the enchiladas with cheese before baking.
  • You can choose whether to bake it before or after freezing. Personally, I would freeze it before baking.
 
If you thaw the enchiladas before baking, you would just bake them according to the directions: 350 degrees Fahrenheit for 25 minutes covered and then an additional 5 minutes uncovered.
If you bake them frozen, you'll need to add about 20 minutes of baking time once you've removed the foil.

Nutrition

Serving: 1enchilada | Calories: 454kcal | Carbohydrates: 20g | Protein: 30g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 110mg | Sodium: 740mg | Potassium: 327mg | Fiber: 1g | Sugar: 3g | Vitamin A: 667IU | Vitamin C: 4mg | Calcium: 348mg | Iron: 3mg
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