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Preheat oven to 375°F (190°C).
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In a bowl, mix shredded chicken, 1 cup cheese, cumin, garlic powder, onion powder, salt, and pepper.
Step 2: Roll the Enchiladas
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Spoon filling evenly into tortillas. Roll up tightly and place seam-side down in a greased 9×13-inch baking dish.
Step 3: Make the White Sauce
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In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
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Gradually whisk in chicken broth and cook until thickened (3–4 minutes).
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Remove from heat. Stir in sour cream and green chilies (and optional spices).
Step 4: Assemble & Bake
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Pour sauce evenly over enchiladas. Sprinkle remaining cheese on top.
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Bake uncovered for 20–25 minutes or until hot and bubbly. Broil 2 minutes for golden top.
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Garnish with chopped cilantro, jalapeños, or green onions. Serve hot!
Tips for Success
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Use rotisserie chicken for fast prep.
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Don’t boil the sauce after adding sour cream — it can curdle.
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Add a squeeze of lime over the top before serving for brightness.
Variations
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Make it spicy with pepper jack cheese or jalapeños in the filling.
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Add black beans or corn for extra texture.
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Use corn tortillas for a gluten-free version.
Storage
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Store leftovers in fridge up to 4 days
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Reheat in microwave or oven (covered)
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Freeze before baking for up to 2 months
What to Serve With
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Cilantro lime rice or Mexican rice
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Black beans or refried beans
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Avocado salad or chips & salsa
Nutrition Facts (Approx. per serving)
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Calories: ~420
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Protein: 24g
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Carbs: 28g
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Fat: 24g
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Fiber: 2g
FAQs
Q: Can I use Greek yogurt instead of sour cream?
Yes — use full-fat Greek yogurt for best texture and tang.
Q: Can I make these ahead of time?
Absolutely — prep and refrigerate for up to 24 hours before baking.
Q: Do I need to cook the tortillas first?
No, but warming them slightly makes them easier to roll without tearing.
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Conclusion
These Chicken Enchiladas with Sour Cream White Sauce are creamy, flavorful, and come together with just a few simple ingredients. They’re perfect for feeding a crowd or enjoying as leftovers — pure comfort in every cheesy bite.
