Chef Mitchell - Professional Chef
👨‍🍳 Professional Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary Institute Graduate

❤️ My Recipe Story

"I first discovered this white sauce enchilada recipe during my culinary training in New Mexico, where a local grandmother taught me the secret to making the creamiest, most flavorful sauce. The combination of sour cream and a traditional roux creates a velvety texture that's lighter than heavy cream but richer than standard enchilada sauce. After years of perfecting the technique, this version has become my go-to for special family dinners and entertaining guests."

Chef Mitchell is a professionally trained chef with over a decade of experience in Mexican and Southwestern cuisine. He has worked in renowned restaurants across the Southwest and specializes in elevating traditional comfort foods with professional techniques and authentic flavors.

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Golden-brown chicken enchiladas covered in creamy white sauce and melted cheese, garnished with fresh cilantro in a ceramic baking dish

The Secret to Perfect White Sauce Enchiladas

The key to exceptional white sauce enchiladas lies in creating a perfectly balanced sauce that's neither too thick nor too thin. Traditional white sauce enchiladas originated in New Mexico and differ significantly from their red sauce counterparts by using a roux-based cream sauce instead of chile-based sauces. This creates a milder, more universally appealing flavor profile that's perfect for families with varying spice preferences.

The sour cream white sauce in this recipe provides a tangy richness that complements the seasoned chicken without overpowering it. Unlike heavy cream sauces that can become greasy, the sour cream creates a lighter texture while maintaining that luxurious mouthfeel. The addition of chicken broth ensures the sauce has depth of flavor and doesn't taste flat or one-dimensional.

💡 Professional Tip

Always remove the sauce from heat before adding sour cream to prevent curdling. If the sauce does curdle, whisk in a tablespoon of cold chicken broth to bring it back together.

Frequently Asked Questions

Yes! Assemble the enchiladas completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the covered baking time if cooking from cold. You can also freeze assembled enchiladas for up to 3 months - thaw overnight before baking.

Greek yogurt works as a 1:1 substitute for sour cream, though it will be slightly tangier. Cream cheese (softened) can also work but will create a richer, denser sauce. Avoid regular yogurt as it may curdle when heated.

Cold tortillas are more likely to crack. Warm them in the microwave for 30 seconds wrapped in damp paper towels, or heat them individually in a dry skillet for 10-15 seconds per side. This makes them pliable and easy to roll without tearing.

Yes, but corn tortillas require different preparation. Lightly fry them in oil for 10-15 seconds per side to make them pliable, or dip them quickly in warm enchilada sauce. They'll have a more authentic Mexican flavor but may be more fragile to work with.

The enchiladas are done when the cheese is fully melted and golden in spots, the sauce is bubbling around the edges, and the internal temperature reaches 165°F. The tortillas should be heated through but not crispy on the edges.

Serve with Mexican rice, refried beans, or black beans. Fresh accompaniments like pico de gallo, guacamole, sliced avocado, or a simple green salad with lime vinaigrette balance the richness perfectly. Pickled jalapeños add a nice acidic contrast.

Absolutely! Sautéed bell peppers, corn, diced tomatoes, or spinach work wonderfully. Just ensure vegetables are cooked and drained of excess moisture before adding to prevent soggy enchiladas. Roasted poblano peppers add authentic Mexican flavor.

Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish covered in a 350°F oven for 15-20 minutes until heated through. Add a splash of chicken broth if the sauce seems thick.

Recipe Troubleshooting Guide

✅

Lumpy Sauce

Problem: The white sauce has lumps and isn't smooth.

Solution: Whisk the flour and butter mixture constantly when adding broth. If lumps form, strain the sauce through a fine-mesh sieve or use an immersion blender to smooth it out before adding sour cream.

✅

Curdled Sauce

Problem: The sour cream sauce looks separated or grainy.

Solution: This happens when sour cream is added to hot sauce. Always remove from heat first. To fix, whisk in cold chicken broth one tablespoon at a time until smooth. Prevention is key - let the base sauce cool slightly before adding sour cream.

✅

Soggy Enchiladas

Problem: The tortillas are mushy and falling apart.

Prevention: Ensure filling ingredients are not too wet and drain any excess liquid. Don't oversauce the enchiladas - you want enough to coat but not flood them. Use fresh tortillas and don't overfill them.

✅

Dry Chicken

Problem: The chicken filling is dry and lacks flavor.

Recovery: Use dark meat chicken or add a splash of chicken broth to the filling. Season generously and consider adding a small amount of cream cheese or sour cream to the filling mixture for moisture and richness.

✅

Burnt Cheese

Problem: The cheese on top is browning too quickly.

Prevention: Cover with foil if the cheese browns before the enchiladas are heated through. You can also start covered and remove foil for the last 10 minutes to achieve perfect browning without burning.

✅

Flavor Balance

Too Sweet: Add a pinch of cayenne pepper or a squeeze of fresh lime juice to balance sweetness.

Too Salty: Serve with fresh avocado slices, sour cream, or a squeeze of lime to counteract excess salt.

Bland: Add more cumin, garlic powder, or a splash of lime juice to brighten the flavors. Fresh cilantro also helps.

Organized ingredients for chicken enchiladas including shredded chicken, flour tortillas, cheese, sour cream, and spices on a marble countertop

Selecting the Best Ingredients

Quality ingredients make a significant difference in the final dish. Choose fresh flour tortillas that are pliable and not cracked - they should feel soft and slightly moist to the touch. For the chicken, using a combination of breast and thigh meat provides the best texture and flavor, though rotisserie chicken works excellently as a time-saving option.

The cheese selection is crucial for both flavor and melting properties. Monterey Jack melts beautifully and has a mild flavor that complements the white sauce perfectly. You can substitute with Oaxaca cheese for authenticity, or mix in some sharp cheddar for more flavor complexity. Always shred cheese from a block rather than using pre-shredded for better melting.

Essential Ingredient Notes

  • Chicken: Rotisserie chicken saves time and adds extra flavor. Remove skin and shred by hand for the best texture.
  • Sour Cream: Use full-fat sour cream for the richest sauce. Light versions may curdle more easily when heated.
  • Tortillas: Choose burrito-size flour tortillas (10-inch) that are fresh and pliable for easy rolling without cracking.
Step-by-step process showing chicken filling being spooned into flour tortillas and rolled for enchiladas

Mastering the White Sauce Technique

Creating the perfect white sauce requires patience and proper technique. The foundation is a classic roux - equal parts butter and flour cooked together to eliminate the raw flour taste. This roux acts as a thickening agent and provides the base for a smooth, lump-free sauce. The key is cooking the flour and butter mixture for at least one minute while whisking constantly.

When adding the chicken broth, do so gradually while whisking continuously. This prevents lumps from forming and ensures a silky texture. The sauce should simmer gently to reach proper thickness - it will coat the back of a spoon when ready. Remember to remove from heat before adding sour cream to prevent curdling, and taste for seasoning before pouring over the enchiladas.

Temperature Control

The most critical aspect of white sauce success is temperature management. Keep the heat at medium to prevent scorching the roux, and always remove from heat before adding dairy products. If the sauce seems too thick after adding sour cream, thin it with a little chicken broth rather than returning to heat.

Chicken Enchiladas with Sour Cream White Sauce

Prep 25 min
Cook 35 min
Serves 8 servings
Level Easy

📋 Ingredients

Sauce Ingredients

  • 3 tablespoons butter
    Use unsalted butter for better control of salt levels
  • 3 tablespoons all-purpose flour
    Creates the roux base for thickening
  • 2 cups chicken broth
    Low-sodium preferred for better flavor control
  • 1 cup sour cream
    Full-fat works best, bring to room temperature

Main Ingredients

  • 3 cups cooked chicken breast, shredded
    Rotisserie chicken works perfectly
  • 8 large flour tortillas
    Burrito-size, fresh and pliable
  • 2 cups Monterey Jack cheese, shredded
    Shred from block for best melting
  • 1/2 cup yellow onion, diced
    Small dice for even cooking

Instructions

  1. Step 1

    Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or butter.

  2. Step 2

    In a large skillet, heat vegetable oil over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add shredded chicken, green chiles, cumin, and half the salt. Cook for 2-3 minutes until heated through.

  3. Step 3

    For the white sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add chicken broth, whisking constantly to prevent lumps.

  4. Step 4

    Bring sauce to a simmer and cook for 3-4 minutes until thickened. Remove from heat and whisk in sour cream, garlic powder, remaining salt, and black pepper until smooth.

Recipe Notes & Tips

Storage

Refrigerate leftovers for up to 4 days. Can be frozen for up to 3 months. Thaw overnight before reheating.

Serving Suggestions

Serve with Mexican rice, refried beans, guacamole, and pico de gallo for a complete meal.

Variations

Try adding sautéed peppers, corn, or spinach to the filling. Substitute pepper jack cheese for extra heat.