These Chicken Enchiladas with White Sauce are creamy, cheesy, and so easy to make! Packed with chicken, black beans, corn, and two kinds of cheese, they come together in about 45 minutes using simple ingredients. Perfect for busy weeknights or whenever you’re craving comfort food with a little Tex-Mex flair.
The first time I tried sour cream chicken enchiladas was at Chili’s, and I was instantly hooked. I knew I wanted to recreate them at home, so I started experimenting with a few recipes I found online. After some swaps and tweaks, this easy, family-friendly version was born.”
These enchiladas are pure comfort food: tender chicken wrapped in soft tortillas, smothered in a creamy sour cream sauce, and topped with plenty of melty cheese. Baked to perfection, they’re a dish everyone at the table will love.
This recipe was originally published in June 2016 and updated in October 2025 with clearer step-by-step instructions to make it even easier to follow, and fresh new photos.
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Ingredient Notes
See the recipe card below for the full ingredient list. These are the ones you can swap or skip. If it’s not listed here, I recommend sticking with the original ingredient.
- Chicken: I like to use my crockpot whole chicken, but leftover chicken or a store-bought rotisserie chicken works perfectly. Rotisserie is a great time-saver, while cooking a whole chicken at home is usually the most budget-friendly option.
- Tortillas: We prefer flour tortillas for these enchiladas, but corn tortillas will also work. Just warm them in a dry skillet first so they’re flexible and easy to roll.
- Corn: Can be swapped with zucchini or tomatoes, or left out altogether.
- Black beans: Any canned bean works, or you can skip them.
- Cheese: I use pepper jack inside and a Mexican blend on top. Cheddar or Monterey Jack cheese are great alternatives — honestly, any cheese you love will work!
How to Make Chicken Enchiladas with White Sauce
Make the filling and roll the enchiladas: In a large bowl, combine the chicken, black beans, corn, and pepper jack cheese. Place just under ½ cup of the mixture into each tortilla, roll it up, and arrange seam-side down in the casserole dish.
Make the sauce: In a 10-inch skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the chicken broth and continue stirring until thickened, about 4–5 minutes. Remove from heat and let stand for 2–3 minutes before stirring in the green chilies and sour cream.
Prepare and bake: Pour the sauce evenly over the enchiladas, then sprinkle with the shredded Mexican cheese blend. Bake for 20–25 minutes, until hot and bubbly. For extra golden cheese, broil for the last 2–3 minutes.
Frequently Asked Questions
Yes! You can assemble the enchiladas up to a day in advance. Store them covered in the fridge, then pour the sauce over, add cheese, and bake when ready. Since they’ll be cold, they may need extra baking time — check that they’re hot and bubbly in the center before serving.
Leftover enchiladas keep in the fridge for 3–4 days in an airtight container. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick meal.
Absolutely. Assemble them without the sauce, wrap tightly, and freeze for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight, add the sauce and cheese, and bake.
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Chicken Enchiladas with White Sauce
Ingredients
- 2 cups cooked shredded chicken
- ½ cup corn
- ½ cup black beans rinsed and drained
- 1 cup grated pepper jack cheese
- 10 flour tortillas 8 inch
- 3 tablespoons butter or margarine
- 3 tablespoons flour
- 1 can chicken broth 14.5 ounces
- 1 can mild green chiles 4 ounces
- 1 cup sour cream
- 2 cups grated Mexican cheese blend
- Green onions for garnish
- nonstick cooking spray
Instructions
- Preheat oven to 350° and spray a 9" X 13" casserole dish with nonstick cooking spray.nonstick cooking spray
- In a mixing bowl combine the chicken, corn, black beans, and pepper jack cheese. Divide between flour tortillas, roll up and place into a 9" X 13" baking dish sprayed with cooking spray.2 cups cooked shredded chicken, ½ cup corn, ½ cup black beans, 1 cup grated pepper jack cheese, 10 flour tortillas
- Melt butter in a 10″ skillet over medium heat, whisk in flour and cook for 1 minute. Add chicken broth stirring constantly with a whisk, cook until thickened, about 4-5 minutes. Remove from the heat and let stand for about 3 minutes. Stir in green chilies and sour cream.3 tablespoons butter or margarine, 3 tablespoons flour, 1 can chicken broth, 1 can mild green chiles, 1 cup sour cream
- Pour sauce over enchiladas and top with the Mexican cheese blend.2 cups grated Mexican cheese blend
- Bake for 20–23 minutes, then broil until the cheese is golden and bubbly. Garnish with green onions, if desired.”Green onions
These look soooo good! I can’t wait to try them.
Many thanks for info. Waiting for more and looking forward to read you:-). Regards
Your welcome!
Oh wow, these look amazing! Can’t wait to try them, I love enchiladas!
They are delish, thanks for stopping by!
Looks great Mindy! I am such a sucker for enchiladas. So gooey…
Thanks for stopping by!
These look awesome! Sour cream is seriously my fave so I love that you turned it into an enchilada sauce. Sharing!
Thanks so much for stopping by and sharing!
So it looks like I’ll be roasting a chicken tonight for some Saturday enchiladas!!! Thanks for the recipe!
That is exactly how I do my chicken also. Thanks for stopping by!
This looks really yummy! Will definitely be trying these!
That is great, they are delish! Thanks for stopping by.
oooh. Thanks for the recipe!
Your welcome!
These looks delicious, I will definitely need to try these. My picky eating husband would love these!
Thanks for stopping by!