Delicious Chicken Enchiladas Sour and Cream White Sauce

There’s something incredibly nostalgic about enchiladas for me. Growing up, my mom had a version she would whip up on cold nights—always with leftover chicken and a shortcut sauce. But the first time I had white sauce enchiladas, it was a total game-changer. Creamy, just tangy enough, and deeply comforting, they’ve become my go-to when I want to impress without stress.

This Delicious Chicken Enchiladas Sour Cream White Sauce easy sheet pan dinner is the perfect choice for beginner cooks because it balances indulgent flavors with straightforward prep. Plus, it’s a quick and healthy meal option when using lean chicken and a few smart swaps.

Why This Recipe is Special

What makes this lemon herb chicken recipe—wait, actually, this Delicious Chicken Enchiladas Sour Cream White Sauce recipe—stand out is the rich sour cream white sauce that replaces traditional red enchilada sauce. It’s approachable, mellow, and perfect for kids or adults who aren’t into spice bombs. You also only need one pan for the sauce and a dish for baking—no complicated methods or specialty tools required. It’s warm, cheesy, and deeply satisfying, with plenty of flexibility to suit dietary needs or pantry constraints.

Ingredients and Preparation

Chicken: Shredded cooked chicken is the hearty foundation of this dish. It provides protein, a tender texture, and soaks up all the flavors from the sauce and spices. You can use rotisserie chicken, leftover roast, or even poached chicken breasts.

Tortillas: Soft flour tortillas wrap everything together. They bake up tender and slightly crisp at the edges. For gluten-free needs or a more authentic texture, corn tortillas work too—just warm them first to avoid cracking.

Sour Cream: The star of the sauce. It delivers creaminess and a gentle tang. For a healthier spin, Greek yogurt makes a great substitute.

Cheese: A combo of Monterey Jack and Parmesan melts into a golden topping. Monterey Jack is mild and gooey, while Parmesan adds a sharp edge. You can also try Pepper Jack for spice or a milder mozzarella.

Chicken Broth: Helps thin the sauce to a pourable consistency and adds savory depth.

Onions and Garlic: These aromatics build the flavor base. Sautéing them first mellows the bite and enhances the overall richness.

Green Chilies: Diced canned chilies give a gentle kick and brightness. If you prefer zero heat, you can omit them or use chopped roasted bell peppers instead.

Corn Kernels: Add sweetness, texture, and a pop of color. Fresh, frozen, or canned all work.

Spices: Cumin and chili powder add warmth and subtle smokiness. Salt and pepper round everything out.

Step-by-Step Instructions

Step 1 Start by preheating your oven to 375°F (190°C). This ensures everything cooks evenly once assembled.

Step 2 In a large skillet, heat olive oil over medium heat. Add finely chopped onion and garlic, cooking for about 3 minutes until they’re soft and fragrant but not browned.

Step 3 Stir in the corn, diced green chilies, cumin, chili powder, salt, and pepper. Let everything mingle in the pan for 2 more minutes, stirring occasionally to keep it from sticking.

Step 4 Add the shredded chicken and half of the sour cream to the skillet. Stir to coat everything well, then remove from heat. The mixture should be creamy and flavorful.

Step 5 Lightly grease a 9×13 baking dish or spread a bit of chicken broth at the bottom to prevent sticking. Spoon the chicken filling into each tortilla, roll them up snugly, and place seam-side down in the dish.

Step 6 In a separate bowl, combine the remaining sour cream with chicken broth. Whisk until smooth. Pour this white sauce evenly over the enchiladas in the dish.

Step 7 Sprinkle the top with Monterey Jack and Parmesan cheeses. Bake uncovered for 25–30 minutes, or until the top is golden and bubbly.

Step 8 Let the enchiladas cool for 5 minutes before serving. This makes them easier to plate and helps the sauce thicken slightly.

Beginner Tips and Notes

If your tortillas keep tearing, warm them slightly in a microwave or pan to make them more pliable. Overfilling is tempting but can cause breakage—use a generous spoonful, not a heap.

For a thinner sauce, add more broth a tablespoon at a time. If it’s too runny, simmer it for a minute or two before pouring.

Don’t worry if your cheese browns too fast—just cover the pan loosely with foil partway through baking.

Use kitchen scissors to chop herbs, shred chicken, or cut tortillas for a faster prep experience. No need for fancy tools—just a good knife and a baking dish will do.

Serving Suggestions

Pair these creamy enchiladas with Mexican rice or cilantro-lime quinoa for a filling meal. Refried beans, guacamole, or a bright corn salad make excellent companions.

Top with chopped fresh cilantro, diced tomatoes, or a squeeze of lime juice for freshness and color. For added richness, serve with avocado slices or a drizzle of chipotle crema.

Leftovers can be stored in the fridge in an airtight container for up to 3 days. Reheat in the microwave or oven until hot. These enchiladas also freeze surprisingly well—wrap them tightly and store for up to 2 months.

Conclusion

These chicken enchiladas with sour cream white sauce are proof that quick and healthy meals don’t have to sacrifice comfort or flavor. Whether you’re new to cooking or just want something dependable and delicious, this easy sheet pan dinner delivers every time. If you try this lemon herb chicken recipe—or any variation of it—I’d love to hear how it went. Drop your questions or tips in the comments and let’s get cooking together!

FAQ About Delicious Chicken Enchiladas Sour Cream White Sauce

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