These Chicken Enchiladas with Sour Cream White Sauce are filled with a creamy sauce, tender chicken, and lots of cheese. Your family will fall in love with this non-traditional recipe! Show  Chicken enchiladas are supposed to have red sauce aren’t they? Not if you went to Sunday dinner at my Grandma Rasmussen’s! I have fond memories of eating these delicious chicken enchiladas with sour cream white sauce with my cousins during Sunday dinners at my Grandma’s house. They were basically the only enchiladas I knew growing up (it wasn’t until we went to a Mexican restaurant when I was older that I discovered that enchiladas are traditionally made with corn tortillas and red sauce!). I always thought they were difficult to make because I would see my Grandma boiling an entire chicken and warming the tortillas in the oven. However, once I actually made the recipe I discovered how easy it is and how short the ingredient list is! Step-by-Step InstructionsFirst, PREHEAT your oven to 350 degrees and PLACE 10 flour tortillas in the oven to warm. While the tortillas are warming, mix together 1 can cream of chicken soup, 1 pint sour cream, and 4 ounces of canned diced green chiles until well blended. REMOVE the tortillas from the oven and top with 1/2 cup shredded chicken (you’ll need about 5 cups, total), 2 tablespoons each of your prepared sauce and Monterey jack cheese. ROLL each tortilla and place in a 9×13 baking dish until filled. TOP the tortillas with your remaining sauce and sprinklewith remaining jack cheese, plus 1 cup cheddar cheese. BAKE, covered with foil, for 25 minutes. Remove the foil for the last 5 minutes of baking. Recipe Tips and SubstitutionsWhen it comes to the shredded chicken, any kind will do! You can boil an entire chicken in a pot, use your Instant Pot, bake it in the oven, or use rotisserie chicken from the store. This recipe makes a lot of sauce so I always add a generous amount to each enchilada. The easiest way to assemble the enchilada is to spread the sauce down the middle and then put the cheese and chicken on one end. Roll the enchilada starting on the end with the chicken and the cheese so everything is sealed tightly. I can usually only fit 8 enchiladas in the pan, so plan to use a smaller pan for the other 2-3 enchiladas. You can bake both pans at the same time. If you’re out of certain ingredients or just don’t like them, try these substitutes:
These enchiladas are delicious plain, but you can also garnish them with toppings like:
More Like ThisLooking for more Mexican-inspired dishes? Try these!
FAQsWhat are sour cream enchiladas? If you’re used to eating the red enchiladas from restaurants, your taste buds are in for a treat! Sour cream enchiladas are a creamier variation to the saucy and tangy red or green versions. Instead of a tomato base, these enchiladas are made with a sour cream and chicken soup gravy. Additionally, this tasty dish bakes like a casserole, filled with chicken and topped with gooey cheese. How many calories are in sour cream chicken enchiladas? There are about 414 calories in one of these delicious sour cream enchiladas. Using chicken breast vs thigh meat keeps the calorie count down. You can also substitute non-fat Greek yogurt if you want to cut back even more calories! Should you cover enchiladas while baking? Yes! I always cover this dish to ensure the cheese melts and the insides are warmed through. If you like it a little more crisp, you can uncover the enchiladas at the end of cooking and broil on low for a minute or so. Just keep a close eye on it! How do you roll enchiladas? The easiest way to assemble the enchiladas for rolling is to put the sauce down the middle, put the cheese on one side, and then the chicken on top of the cheese. You can then roll the tortilla starting with the chicken and cheese side to get a tight enchilada (see picture below). What can I substitute for sour cream in enchiladas? Short on sour cream? You can substitute the sour cream in this recipe with Greek Yogurt. Other common substitutes for sour cream are cottage cheese or crème fraiche. If you do use cottage cheese, just note that this will affect the texture of the dish and be prepared for a lot more calories if using crème fraiche! I hope your family loves these delicious chicken enchiladas with sour cream white sauce! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable! And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox! 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! Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Course Dinner Cuisine Mexican Servings 10 enchiladas Calories 454 kcal
These enchiladas are delicious plain, but you can also garnish them with toppings like:
Serving: 1enchiladaCalories: 454kcalCarbohydrates: 20gProtein: 30gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 110mgSodium: 740mgPotassium: 327mgFiber: 1gSugar: 3gVitamin A: 667IUVitamin C: 4mgCalcium: 348mgIron: 3mg Keyword chicken enchiladas with sour cream, chicken enchiladas with sour cream sauce, chicken enchiladas with sour cream white sauce, easy sour cream chicken enchiladas, sour cream green chile chicken enchiladas What is the secret to good enchiladas?Treat Your Tortillas Right
The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.
What is white enchilada sauce made of?White sauce – White sauce is used in this recipe as a replacement for traditional red enchilada sauce. Made with butter, flour, broth, sour cream, green chilis, and cumin, this sauce will add rich flavors and creaminess to your white chicken enchiladas.
How do you keep enchiladas from getting soggy when baking?After you fry and drain the tortilla, dip both sides into your enchilada sauce to coat the entire tortilla. Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.
How do you make real good chicken enchiladas?Cooking Instructions: Microwave Oven: Remove Enchilada tray from box. Leave Enchiladas wrapped in film and poke holes to ventilate. Place: Tray in microwave and heat on high for 3:30 to 4:30 min. Let sit 1 minute.
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Easy white chicken enchiladas with cream of chicken soup
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