🌯 Chicken Enchiladas with Sour Cream White Sauce
Creamy, cheesy, and oven-baked to golden perfection
These Chicken Enchiladas with Sour Cream White Sauce are rich and comforting, yet balanced with Mediterranean touches like olive oil, garlic, herbs, and yogurt. Tender shredded chicken is wrapped in soft tortillas, smothered in a velvety white sauce, and baked until bubbly and lightly golden. Perfect for family dinners, gatherings, or when you need something extra comforting.
🛒 Ingredients (Serves 4–6)
Enchilada Filling
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2 cups cooked chicken breast, shredded
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1 tbsp extra-virgin olive oil
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tsp ground cumin
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½ tsp smoked paprika
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Salt & black pepper, to taste
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1 cup shredded mozzarella or mild cheddar
Sour Cream White Sauce
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2 tbsp butter or olive oil
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2 tbsp all-purpose flour
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1½ cups milk (or light cream)
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¾ cup sour cream or Greek yogurt
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½ tsp garlic powder
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¼ tsp nutmeg (optional, Mediterranean touch)
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Salt & white or black pepper, to taste
Assembly
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8 small flour tortillas
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½ cup shredded cheese (for topping)
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Fresh parsley or cilantro, chopped
🔪 Instructions
1️⃣ Prepare the Filling
Heat olive oil in a pan over medium heat.
Sauté onion until soft, then add garlic, cumin, paprika, salt, and pepper.
Stir in shredded chicken and cook 2–3 minutes. Remove from heat and mix in cheese.
2️⃣ Make the White Sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
Slowly add milk, whisking until smooth and thickened.
Lower heat and stir in sour cream, garlic powder, nutmeg, salt, and pepper. Do not boil.
3️⃣ Assemble the Enchiladas
Preheat oven to 190°C / 375°F.
Spread a thin layer of white sauce in a baking dish.
Fill tortillas with chicken mixture, roll tightly, and place seam-side down.
4️⃣ Bake
Pour remaining sauce over enchiladas and sprinkle with cheese.
Bake 25–30 minutes until bubbly and lightly golden.
5️⃣ Garnish & Serve
Top with fresh herbs and let rest 5 minutes before serving.
🌿 Serving Suggestions
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Pair with a simple cucumber-tomato salad
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Serve with lemony rice or roasted vegetables
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Add a side of guacamole or yogurt dip
❓ Q & A
Q: Can I make these ahead of time?
A: Yes! Assemble, cover, and refrigerate up to 24 hours before baking.
Q: Can I freeze chicken enchiladas?
A: Absolutely. Freeze unbaked or baked for up to 2 months. Thaw overnight before reheating.
Q: Can I use corn tortillas?
A: Yes, but warm them first to prevent cracking.
Q: How do I lighten the sauce?
A: Use Greek yogurt instead of sour cream and low-fat milk.
Q: Can I add vegetables?
A: Definitely! Spinach, mushrooms, zucchini, or roasted peppers work beautifully.
