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Chicken Enchiladas With Sour Cream White Sauce Recipe

What is it about sour cream this week?  In honor of apparently, “sour cream week”, I’m rolling out a Chicken Enchilada with Sour Cream Cheese Sauce Recipe. You are going to love it…

chicken enchiladas with sour cream cheese sauce

When we go out to a Mexican Restaurant, my absolute favorite food to get…besides the chips and salsa, is the Chicken Enchiladas with Sour Cream Sauce. I’ve always wanted to make them at home. Finally,  the stars aligned. I had all of the ingredients, just the right recipe, and a soccer-free night…a miracle in itself.

Sour Cream Sauce White Chicken Enchiladas

If you clicked over from Pinterest, (thank you) the images might look a little different. You are in the right place. These are updated pictures. The old images are at the bottom of the post.

And, I know that if you are a Mexican food lover such as myself, that you’ll want to make my Jalapeno Cornbread on the side as a compliment to this recipe.

Sour Cream Chicken Enchiladas Casserole

You won’t find any Cream of Chicken Soup in this enchilada. The sauce is made from scratch…

Best chicken enchiladas with sour cream sauce

and poured over chicken stuffed tortilla rolls.

Chicken Enchiladas with sour cream sauce

The reward of making the “easy” from scratch sauce is pretty amazing.

Chicken Enchiladas with White Sour Cream Sauce

Just look at that sauce.

Chicken Enchiladas in Sauce

If you like Mexican Food like this recipe, then you might like these similar recipes:

Chicken Burrito Grande

Smothered Chicken Burrito with cream sauce

Creamy Chicken Enchiladas with Tomatoes and  Sour Cream Sauce

Tips for Add-Ins to this Enchilada Recipe:

  • Try ground beef or shredded roast beef
  • Add black beans
  • Try rotisserie chicken
  • Add cubed roma tomatoes to the sauce or on top of the enchiladas
  • Cilantro always pairs well with any Mexican recipe

Here are my Top Amazon Picks for this Chicken Enchilada with Sour Cream Sauce Recipe…

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Here’s a quick Video to get you started with this yummy Chicken Enchilada Recipe.


Chicken Enchiladas With Sour Cream White Sauce

Delicious and Easy Chicken Enchiladas with sour cream sauce.

  • Author: Melissa
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 5 servings 1x


  • 4 cups of cooked chicken breast – shredded or cubed
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic salt
  • 1 teaspoon ground cumin
  • 1012 flour tortillas (10 inches)


  • 2 tablespoons all-purpose flour
  • 1&1/2 cups chicken broth
  • 1&1/2 cups (12 ounces) reduced-fat sour cream
  • 2 cups (8 ounces) shredded Mexican cheese blend

Topping Ideas

  • optional – Chopped tomatoes, avocado, green onion, and jalapeno


  1. In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray
  2. In a medium saucepan, whisk the flour and broth until smooth
  3. Bring it to a boil, and cook for about 2 minutes
  4. Remove from heat, and let it cool off for a few minutes
  5. Stir in the sour cream and 1 cup of the cheese – stir until cheese is melted
  6. Pour the sauce over the enchiladas
  7. Sprinkle the rest of the cheese on top
  8. Bake, at 350° for 15-20 minutes or until its bubbling
  9. Top with your choice of toppings – optional ideas above


Great toppings for these enchiladas are:

  • avocado slices
  • diced tomatoes
  • chives

Suggested Sides:

  • Spanish rice
  • Cilantro rice
  • refried beans
  • black beans
  • sour cream
  • tomato salsa
  • guacamole

Sour Cream Sauce dripping from Chicken Enchiladas recipe

~Melissa –

This Post Has 42 Comments

  1. Brandy Testerman

    Great dish family loved it! Thanks it was very simple to make and didn’t take a lot of time.

    1. Melissa

      I am so happy your family loved it! The simple dishes are the best, aren’t they? Thank you for coming back to comment. I really appreciate it. 🙂

  2. Laci

    We loved this it definitely went into the recipe book to make again. Thanks

    1. Melissa

      Yay! I am so happy to hear that. 🙂

      1. Tynequa D Gant

        @Milissa they were so good..I out my own little twist but thank you for this

  3. Ros

    Could you use Greek Yogurt instead of Sour Cream? All I have here right now. Thanks!

    1. Melissa

      You know what? You might be onto something! I’m always up for avoiding a trip to the grocery store, especially for one ingredient. I found a great article for you to check out on substituting Greek Yogurt for Sour Cream. It sounds like it’s a wonderful substitute in place of sour cream. It’s a bit tangier than sour cream, but a whole lot less fattening. Here’s the link for you to look at. Pay special attention to the comment section. If you end up using yogurt, please come on back and let us know how it turned out. 🙂

      1. Ros

        Great!! Thanks so much for attaching that helpful link! 🙂

      2. Judy Hosmanek

        Loved your link regarding subbing Greek yogurt for sour cram. It included other subs like using yogurt for buttermilk, etc. Thanx

    2. Kathy Cordry

      I just made these and they were very easy to make and very yummy!

      1. Melissa

        Yay! So glad to hear it! 🙂

  4. Stephanie

    So simple but sooooo yummy!!!!!

  5. Michele

    This is almost exactly how I make mine. Only thing I do different is Monterey Jack cheese. These are my husbands favorite meal!

    1. Melissa

      Monterey Jack melts so nice and smooth. That would be a great cheese to go with. Any Mexican meal is my favorite. I love them all! 🙂

  6. Kelly

    Can you freeze this dish?

    1. Melissa

      You sure can. Just place the enchiladas in a disposable aluminum pan and cover with aluminum foil.
      Be sure to really crimp the edges to seal. You can freeze them up to 3 months! When you are ready to bake them, just place them in the preheated oven and bake as directed. You may need to bake for a bit longer (about 15-20 minutes longer). Just be sure they are warmed through and the cheese is nice and bubbly hot. Here are a couple of articles to read more about freezing enchiladas and reheating…

  7. Anna

    I have never made enchiladas. It alway thought it was too tricky.

    You make it seem easy. I will give it a go!


    I’m just curious… would it be ok to use dark meat instead of breast?

    1. Melissa

      Absolutely! If you prefer dark meat, then by all means.

  9. Sherri

    I have yet to try your recipe but I will soon.
    I just wanted to compliment you on the wonderful, respectful responses you have continually made to each and every one of the people that have given you their own personal opinions!

    1. Melissa

      What a great way to start my Monday morning! You just brought tears to my eyes. Thank you so much for saying that.

  10. Beverly Hawley

    I made these Sour Chream Enchiladas last night. My husband and I loved them. I will definitely make these again.

    1. Melissa

      This makes me so happy. Thank you for coming back to let me know that you enjoyed them.

  11. Debi

    I’m going to make this tonight I will let you know how the family likes it. Thank you so much

  12. Craig G. Etter

    As a native of San Antonio, Texas, who has been consuming Mexican food since 1950, and a retired restaurateur of 34 years who owned two Mexican restaurants, was the partner in a third, as well as the kitchen manager in two others I will tell you that if you use chili powder and flour tortillas in Enchiladas de Pollo con Salsa Crema you’re not making enchiladas, you’re making wet burritos.

    1. Otterblue

      Well Mr. Sassypants, how would YOU make enchiladas de pollo con salsa crema? If you know so much, why are you on other people’s websites looking for recipes? So instead of flaunting your “experience” you can either be helpful, or quietly move on. Your post was neither kind nor helpful, merely a boastful put-down that makes you look arrogant. Why don’t you use your “expertise” to help and build up others instead of trolling? (And not everyone LIKES corn tortillas)

      1. Ms.Nina Ramsey

        You go girl! What a jerk

  13. NICOLE

    whats the serving size?

    1. Melissa

      You should be able to fit about 10-12 (10 inch.) flour tortillas in the pan. I think that you could get on average- about 5 servings from that – more or less depending on how many enchiladas you and your family can each eat in a serving.

  14. Stephanie Cooper

    Good morning,
    Can’t wait to try this recipe! Thank you for sharing. Quick question – do you think this would turn out alright if I assembled everything in the morning and waited to bake them at dinner time? Thanks! 😊

    1. Melissa

      Hi Stephanie!

      You can prepare everything in the morning and assemble the enchiladas. Hold off on pouring the sauce and adding the final touch – cheese. The tortillas are porous and might soak up the sauce while they sit. Just cover the enchiladas and the sauce in a separate container. Store in the refrigerator. Before baking, add the sauce and cheese. Because the dish will be cold, you might want to add another 5-10 minutes of baking time for warming the enchiladas through.

  15. Gina

    Best Enchiladas ever! Even my picky eater asks for these

    1. Melissa

      Wow! Picky Eater Approved – That is the best compliment I could ever receive! Thank you for coming back to comment. 🙂

  16. Gina

    Best recipe ever! It’s a favorite

  17. Kathryn

    Is there a version with corn tortillas? I can’t eat gluten but i really want to make these .

    1. Melissa

      No problem! You can easily replace the flour tortillas with the corn tortillas. To prevent the corn tortilla from cracking, place them in the microwave wrapped in a damp paper towel for about 30 seconds. This will make them more pliable for rolling.

  18. Leah

    Sounds amazing but not user friendly. I will try the recipe though.

  19. Dana milligan

    I made this last week and whn I was at the store getting the ingredients I went to the rice was thinking I would make Spanish rice but instead I seen this creamy chicken rice so I grabbed it. I cooked the creamy chicken rice and whn I was making the enchiladas I added the rice and omgosh it was so delicious. I’m not much on eating meat so I made some without the chicken. Still got the chicken flavoring without the meat. It was so yummy.

    1. Melissa

      I love this…I’m so happy that you liked it! Thank you so much for coming back to tell me and leaving that great review! 🙂

  20. Michelle

    These enchiladas were delicious!! I cooked the chicken in my crockpot with the following:
    1 can of Rotel tomatoes
    oregano, cumin, garlic powder, salt
    Cooked on high for 3 to 4 hours
    I scooped out as much of the Rotel as possible (to add to the sauce) and shredded the chicken.
    Added a cup of black beans to the chicken and rolled them up.
    For the sauce I used regular sour cream and then added the Rotel tomatoes before pouring it over the rolled tortillas.
    Topped with green onion…YUMMMMMM!!!!

    1. Melissa

      I’m so glad that you liked the recipe! I can’t wait to try your version. Yum!

  21. Kat

    Huge hit! It smelled like an authentic cantina. Of course I had to fatten it up a little- to all the seasonings and shredded chicken I added a block of cream cheese. Definitely a keeper.

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