This easy Sour Cream Chicken Enchiladas recipe will have everyone begging for more! Made with salsa verde, shredded chicken and melty cheese, this is the best white chicken enchiladas recipe, ever.
Table of Contents
- Easy Chicken Enchiladas
- Ingredients for my Chicken Enchilada Recipe
- How to Soften Tortillas for Enchiladas
- How to Make this White Chicken Enchilada Recipe
- Tips for Making the Best Enchiladas
- What to Serve with Chicken Enchiladas
- How to Store Homemade Enchiladas
- Can I Make Enchiladas Ahead? Can I Freeze Enchiladas?
- Get the Recipe
Easy Chicken Enchiladas
Growing up in Texas, authentic chicken enchiladas were one of my favorite meals. There’s nothing like soft tortillas stuffed with juicy shredded chicken and smothered in flavorful white enchilada sauce.
Problem was, when I moved to Florida it wasn’t so easy to find real-deal enchiladas anymore! So I decided to make a homemade chicken enchiladas recipe that captured everything I love about this Mexican dish.
When I think of enchiladas, three things come to mind: the sauce, the filling, and cheese. Any of these can make or break your enchiladas. Luckily for you, I have done all the hard work and selected the perfect ingredients to make the best homemade chicken enchiladas!
Ingredients for my Chicken Enchilada Recipe
You probably have most of the ingredients for this white chicken enchilada recipe in your kitchen already, which means making this recipe couldn’t be any easier.
To make this recipe you will need:
- Cooked and shredded chicken breast (I like to make shredded chicken in the Instant Pot – it’s so easy!)
- Serrano peppers & Jalapeno peppers
- All-purpose flour
- Chicken broth
- Sour cream
- Ortega Medium Salsa Verde – I highly recommend using Ortega Medium Salsa Verde to achieve the correct taste. It is not hot, just flavorful. I tried a more expensive Salsa Verde and was very disappointed in the lack of flavor!
- Salt & Spices: Cumin, Cayenne, Salt, White pepper, Garlic powder
- Fresh cilantro
- Cheese: Sharp cheddar cheese & Monterey Jack cheese
- Yellow Onion
How to Soften Tortillas for Enchiladas
I prefer this chicken enchilada recipe made with flour tortillas. Usually I like all my enchiladas made with the traditional corn tortillas, but in this case the flour is better. However, if you are using corn tortillas, you will need to soften them. This prevents them from breaking or falling apart while you’re making your enchiladas. Thankfully this is easy to do! Follow these steps to soften your tortillas:
- Wrap a stack of tortillas in a damp paper towel
- Place the stack inside a microwave safe dish that’s large enough to fit the tortillas without folding them.
- Place the lid on top but don’t seal the container, you need an opening for steam to escape.
- Microwave your tortillas for about 30 seconds to 1 minute, until they are warm, soft and flexible.
How to Make this White Chicken Enchilada Recipe
- Preheat your oven to 350F.
- Make the white enchilada sauce. Melt butter over medium-high heat and saute the peppers until soft. Add the garlic, cooking for 1 minute, then stir in the flour and cook an additional 1-2 minutes. Whisk in the broth until smooth and let cook until bubbly. Stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder and cilantro until the sauce is smooth. Remove from heat.
- Prepare your baking dish. Grease a 9×13 baking dish, then spread 1 cup of sauce on the bottom of the pan.
- Fill the tortillas. Place some shredded chicken, cheese and chopped onion in the center of each tortilla. Roll up each tortillas and place them seam-side down in your baking dish.
- Cover with sauce and cheese. Pour the rest of your enchilada sauce over the top of the filled tortillas. Sprinkle the remaining cheese on top.
- Bake the enchiladas at 350F. About 25 minutes, or until the top is brown and bubbling.
- Dig in. Serve your enchiladas and watch them disappear!!
Tips for Making the Best Enchiladas
- Add the sauce to the bottom of the pan before you add your rolled tortillas. This seems like a simple step but it’s very important since it prevents the tortillas from sticking to the bottom of your baking dish and gets the flavorful sauce all around!
- Place rolled enchiladas seam side down. Another simple trick that makes a world of difference. This tip ensures the tortillas stay closed when baking your enchiladas. It also makes your sour cream chicken enchiladas easier to serve.
What to Serve with Chicken Enchiladas
Chicken enchiladas always pair well with Mexican rice, black beans or refried beans. I also love serving them with this easy Fully Loaded Guacamole recipe!
How to Store Homemade Enchiladas
If you have leftover chicken enchiladas, you can store them in the refrigerator for up to 5 days. You can either cover your baking dish with saran wrap or transfer the enchiladas to an airtight container.
Can I Make Enchiladas Ahead? Can I Freeze Enchiladas?
Yes! You can easily prepare enchiladas ahead of time or even freeze them into pre-portioned meals.
- To make ahead of time: Follow the recipe instructions up until baking time. Store the assembled enchiladas in the baking dish covered with saran wrap. When you are ready to bake, remove the saran wrap and bake at 350F for 25 minutes or until the top of your enchiladas is brown and bubbly.
- To freeze enchiladas: Cook the sauce and cool completely (I do it quickly using an ice water bath). Assemble the enchiladas in portion-friendly dishes (I recommend foil containers so they can go straight from freezer to oven) and wrap well with plastic wrap or foil. To cook: bake straight from the freezer and increase the baking time to 45-55 minutes total baking time.
I am so excited for you to try my families favorite chicken enchilada recipe. The homemade white enchilada sauce takes them over the top in flavor and makes them unforgettable!
Please leave a review or comment below letting me know how they turn out for you!
Sour Cream Chicken Enchiladas
White Enchilada Sauce:
- 2 tablespoons butter
- 2 serrano peppers, diced (seeds-in if you like the heat; reduce to 1 if you’re not a fan of spicy food)
- 1 jalapeño pepper, seeded, minced
- 3 large cloves of garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups sour cream
- 16 oz jar of Salsa Verde, I recommend Ortega Medium Salsa Verde
- 1.5 teaspoons cumin
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- ¼ teaspoon cayenne
- ¼ cup cilantro, chopped
- 6 cups cooked and shredded chicken
- 12 tortillas, small fajita size
- 1 cup shredded sharp cheddar
- 1 cup shredded Monterrey Jack
- 1 small yellow onion, diced
- Preheat the oven to 350. Spray/grease a 9×13 baking dish, set aside.
- White Enchilada Sauce: Melt butter in a large sauce pan over medium-high heat. Add serrano and jalapeno peppers and saute until soft, about 3 minutes. Add the garlic, cooking for 30 seconds.
- Stir in the flour and let cook for 2 minutes. Slowly whisk in the chicken broth until smooth and bring mixture back to a low boil.
- Stir in the sour cream, salsa, cumin, salt, garlic powder, white pepper, cayenne and cilantro until the sauce is smooth. Remove from heat.
- Add 1 cup of sauce to the bottom of the prepared baking dish. Add chicken, cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the dish. Repeat until pan is filled.
- Pour the sauce over the enchiladas, top with leftover cheese, and bake for 25 to 30 minutes, until the cheese is melted and sauce is bubbling.
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