Chicken Enchiladas With Sour Cream White Sauce

5 from 4 reviews

Delicious and Easy Chicken Enchiladas with sour cream sauce. 


  • 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
  • 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