Pioneer Woman Sour Cream Chicken Enchiladas: A Deliciously Easy Recipe

This White Chicken Enchiladas recipe has been a family favorite for years! It all started with inspiration from the Pioneer Woman’s Chicken Enchiladas, but over time, it has evolved into a unique and much-loved version. If you’re searching for a creamy, flavorful, and satisfying meal, look no further. These sour cream chicken enchiladas are incredibly easy to make and are guaranteed to be a hit at any gathering, or simply a delightful dinner at home.

white chicken enchiladas recipe with sour cream sauce in a casserole dish. Delicious Pioneer Woman inspired sour cream chicken enchiladas ready to serve.

It’s funny, every time I prepare these enchiladas, it’s usually a rush. Whether I’m heading out to a potluck, planning a late-night dinner, or just caught up in the day’s hustle, finding the perfect moment to photograph them for the blog has always been a challenge. And let’s be honest, enchiladas aren’t the most photogenic dish to begin with! But, after countless requests for this white sauce enchilada recipe from social media glimpses, it’s finally here for you to enjoy.

I’m a big fan of Mexican restaurants. The vibrant atmosphere, the tasty food, the refreshing drinks, and of course, those addictive chips and spicy salsa – what’s not to love? While dining out, I often find myself choosing between White Chicken Enchiladas or Chicken Chimichangas. However, I can confidently say that these homemade White Chicken Enchiladas are honestly a step above most restaurant versions. They are incredibly moist, bursting with flavor, and taste just as amazing, if not better, as leftovers!

For the ultimate Mexican fiesta at home, pair these Chicken and Green Chili Enchiladas with my crowd-pleasing Make Ahead Margaritas! It’s a combination that’s sure to create a memorable and fun meal experience.

Variations to Make it Your Own

One of the best things about this White Chicken Enchilada recipe is how easily you can adapt it to your personal preferences. Want to kick up the heat? No problem!

Spice it Up: For those who love a fiery kick, don’t hesitate to add more jalapenos (seeds included for extra heat), incorporate a spicy salsa verde, or even a dash of cayenne pepper to the filling or the white sauce.
Extra Cheesy Goodness: Cheese lovers, rejoice! Feel free to load up on extra cheese both inside the enchiladas when filling them and generously sprinkled on top before baking. A blend of Monterrey Jack and Pepper Jack will create a wonderful melt and flavor.
Simplify the Recipe: If you’re cooking for fewer people or simply want a smaller batch, this recipe can easily be halved without compromising on flavor.
Herb Alternatives: Not a cilantro fan? That’s perfectly fine! Parsley or scallions make excellent substitutes for garnishing after your enchiladas are fresh from the oven, adding a fresh, bright finish.
Beef Enchilada Cravings?: If you ever crave the rich flavor of beef, you’re in luck! I have a truly exceptional Beef Enchiladas recipe that’s worth the extra time – the depth of flavor is simply incredible.
Ground Meat Enchiladas: For a quicker and more casual option, my Ground Meat Enchiladas recipe is a fantastic choice. It’s like a delicious cross between enchiladas and burritos, and a guaranteed hit with teens and anyone who loves hearty comfort food.

This is the BEST White Chicken Enchiladas Recipe! Better than most restaurants! Close up shot of cheesy white chicken enchiladas.

Essential Tips for Perfect Enchiladas

To ensure your Pioneer Woman Sour Cream Chicken Enchiladas turn out perfectly every time, here are a few helpful tips:

Tortilla Prep (Optional): While I prefer the ease of using tortillas straight from the package for a comforting chicken enchiladas casserole, some people like to lightly cook them first. If you choose to do so, simply heat a skillet with a touch of oil and gently “kiss” each tortilla in the pan for a few seconds per side. The goal is to soften them slightly, not to make them crispy.
Rotisserie Chicken Shortcut: For ultimate convenience, rotisserie chicken is your best friend! It saves time and effort while providing perfectly cooked, flavorful shredded chicken. However, if you prefer, feel free to roast your own chicken breasts or thighs and shred them for this recipe. Both options work wonderfully.

Ingredients You Will Need

Here’s a breakdown of the ingredients to make these delectable Pioneer Woman inspired sour cream chicken enchiladas:

For the Creamy White Enchilada Sauce:

Butter
All-purpose Flour
Chicken Stock
Canned Green Chilies
Salsa Verde (choose spicy for extra zest!)
Sour Cream
Paprika
Shredded Monterrey Jack or Pepper Jack cheese
Salt & Pepper to taste

For the Flavorful Chicken Enchilada Filling:

Vidalia Onion (or yellow onion), finely chopped
Jalapenos, finely chopped (adjust quantity for desired spice level)
Canned Green Chilies
Salsa Verde
Shredded Cooked Chicken (rotisserie chicken is perfect!)
Chicken Stock
Paprika
Salt & Pepper to taste
Heavy Cream

For Enchilada Assembly:

Shredded Monterey Jack or Pepper Jack cheese, for topping
Flour Tortillas (burrito size or large)

Step-by-Step Instructions

Follow these easy steps to create your own batch of Pioneer Woman Sour Cream Chicken Enchiladas:

Making the White Enchilada Sauce:

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly until smooth and combined, forming a roux.
Slowly pour in the chicken stock, whisking continuously to prevent lumps and ensure a smooth sauce.
Stir in the canned green chilies, salsa verde, sour cream, paprika, and shredded cheese. Whisk until everything is well combined and the cheese is melted and smooth (avoid boiling the sauce).
Season with black pepper and salt to taste. Set the white enchilada sauce aside while you prepare the filling.

Preparing the Chicken Enchilada Filling:

Heat grapeseed oil or olive oil in a separate medium pot over medium heat. Add the chopped onions and jalapenos and sauté for about 2 minutes, until softened and fragrant.
Add the shredded chicken, canned green chilies, salsa verde, chicken stock, and paprika to the pot. Stir well to combine all the ingredients.
Pour in the heavy cream, season with salt and pepper (and cayenne pepper if you want an extra kick).
Heat the mixture until it just begins to bubble gently. Then, remove from heat and set aside.

Assembling and Baking Your Enchiladas:

Preheat your oven to 375 degrees F (190 degrees C). Lightly grease the bottom of a baking dish with a bit of the white enchilada sauce.
Fill each tortilla with a generous amount of the chicken filling mixture. Sprinkle some shredded cheese over the filling, then roll up the tortilla tightly and place it seam-down in the prepared baking dish. Repeat until all the chicken mixture is used and the dish is filled with enchiladas.
Spoon the remaining white enchilada sauce evenly over the rolled enchiladas, ensuring they are well covered.
Bake in the preheated oven for 20 minutes, or until heated through and bubbly.
Remove the dish from the oven and sprinkle the top of the enchiladas with additional shredded cheese. Return to the oven and bake for another 6-8 minutes, or until the cheese is melted, gooey, and lightly golden brown.
Garnish with fresh parsley, cilantro, pico de gallo, and/or scallions before serving, if desired.

Recipe Notes

Customize the spice level to your liking by adjusting the amount of jalapenos and the type of salsa verde used. For a milder flavor, remove the seeds from the jalapenos and use a mild salsa verde. For more heat, keep the seeds and opt for a spicy salsa verde, or add a pinch of cayenne pepper.
Feel free to add extra cheese inside the tortillas and on top for an even cheesier experience.
This recipe makes approximately 7-8 large burrito-size enchiladas, but you may get more if using smaller tortillas.

Nutrition Information

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Give this Pioneer Woman Sour Cream Chicken Enchiladas recipe a try and let me know what you think! Enjoy! XO – Colleen

Recipe originally inspired by a recipe from The Pioneer Woman.