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Creamy Chicken Wraps

Featured in Fast & Flavorful Dinner Recipes.

These wraps are stuffed with flavorful chicken mixed with taco seasoning, tomatoes, and green chiles. The rolls are coated in a velvety sauce made using butter, flour, broth, and sour cream. Topped with melty Monterey Jack cheese and baked to golden deliciousness in under half an hour. A versatile dish that works with pre-cooked or leftover chicken and fits both busy nights or special meals seamlessly.
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Un'immagine di una donna con i capelli raccolti in una borsa.
Updated on Tue, 08 Apr 2025 23:38:00 GMT
Creamy Chicken Wraps Pin it
Creamy Chicken Wraps | kyliecook.com

The minute your kitchen fills with the scent of melted cheese and that velvety sauce, you'll know these sour cream chicken enchiladas are gonna be a hit. Each tortilla hugs perfectly flavored chicken, while the scratch-made white sauce adds an incredible richness that makes this dish one you won't forget. I've spent years tweaking this recipe and found that building flavors in layers and not rushing the sauce makes all the difference.

I tried so many times to make enchiladas like my favorite restaurant does. Finally nailed it with this sauce. The trick was figuring out how to make a good roux and mixing in the sour cream at exactly the right time.

Key Ingredients Breakdown

  • Flour Tortillas: Go for 8-inch ones that feel soft with no dried edges. Newer tortillas work best for rolling without breaking. Funny enough, grocery store brands often beat the fancy ones because they're typically fresher.
  • Monterey Jack Cheese: Skip pre-shredded and grate it yourself. Those anti-clumping powders in packaged stuff stop cheese from melting right.
  • Green Chiles: Try to find the fire-roasted kind for extra flavor. Watch out for heat levels though - even ones labeled 'mild' can sometimes pack a punch.

Step-By-Step Cooking Guide

Getting Ready (25 minutes):
Take sour cream out of the fridge to warm up. Pull apart chicken while it's still hot so seasonings soak in better. Grate your cheese straight from the fridge for easier handling. Set everything out in the order you'll use it. Heat your oven to 350°F. Put a thin layer of sauce on the bottom of your baking dish.
Creating The Perfect Filling:
Mix your warm shredded chicken with the drained chiles. Sprinkle in taco seasoning bit by bit, tasting as you go. Stir everything well but don't mash it up. Let it sit so flavors can mix. Keep it covered so it doesn't dry out.
Making That Amazing Sauce:
Let butter melt on medium-low until it bubbles a bit. Slowly add flour while stirring non-stop. Cook this mix until it looks light gold (3-4 minutes). Pour in warm broth a little at a time, stirring constantly. Wait for each splash to mix in completely. Cook until sauce sticks to your spoon. Take it off the heat before stirring in sour cream. Keep stirring until completely smooth.
Putting It All Together:
Warm up your tortillas just enough to make them bendy. Spread a thin sauce layer in your dish. Put filling off to one side of each tortilla. Roll them up snugly but gently. Place them seam-side down in the dish. Arrange them so they slightly overlap. Pour the rest of your sauce over everything evenly. Sprinkle cheese all over the top.
Dreamy Sour Cream Chicken Enchiladas Pin it
Dreamy Sour Cream Chicken Enchiladas | kyliecook.com

My grandma always heated tortillas on a flat griddle instead of zapping them in the microwave. It takes longer, but they stay flexible without getting that weird rubbery texture. Now when I make these enchiladas, that extra step brings back memories of cooking in her kitchen.

Perfecting Your Sauce

Getting enchilada sauce just right comes down to not rushing. I've found out the hard way that hurrying the roux or dumping in cold stuff can make everything grainy. Taking your time with each step leads to that smooth, silky finish we all want.

Mouth-Watering Sour Cream Chicken Enchiladas Pin it
Mouth-Watering Sour Cream Chicken Enchiladas | kyliecook.com

Prep-Ahead Wonder

These enchiladas actually turn out better when you make them ahead. The tortillas soak up just the right amount of sauce to get tender without falling apart, and all the flavors have time to blend together overnight.

This dish has become what everyone asks me to bring to gatherings and family dinners. Something magical happens when you combine juicy chicken, that creamy sauce, and melty cheese. It's total comfort food, bringing together the best of Mexican flavors with American cooking styles.

Frequently Asked Questions

→ What’s the best chicken for this?
Any cooked chicken works! Leftovers, a store-bought rotisserie, or even frozen shredded ones will do.
→ Can I prep these wraps early?
Sure! Roll them up and refrigerate, but wait to add sauce and cheese until ready to bake.
→ What about freezing them?
Yes, freeze them before adding the sauce. When ready, thaw, top with sauce and cheese, and bake as usual.
→ Corn tortillas instead of flour—possible?
Totally! Just make sure you warm them up first, so they roll easier without cracking.
→ What’s good on the side?
Go for Mexican rice, refried beans, a crisp salad, or even guacamole—it all pairs perfectly.

Creamy Chicken Wraps

Soft tortillas packed with juicy seasoned chicken and cheese, smothered in a rich creamy sauce. Your go-to dinner for a Mexican-inspired feast.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Kylie

Category: Weeknight Heroes

Difficulty: Intermediate

Cuisine: Tex-Mex

Yield: 5 Servings (10 enchiladas)

Dietary: ~

Ingredients

→ Filling

01 1 tablespoon of taco seasoning mix
02 1 small can (4 ounces) of chopped green chiles
03 1 can of diced tomatoes (14.5 ounces), well-drained
04 1 pound of chicken, cooked and pulled apart

→ Sauce

05 14.5 ounces of chicken stock
06 1/4 cup of regular butter, unsalted
07 1/4 cup of plain all-purpose flour
08 1 cup of sour cream

→ Assembly

09 Shredded Monterey Jack cheese (8 ounces)
10 10 soft flour tortillas (each 10 inches)

Instructions

Step 01

Crank the oven to 400°F. Get a 9x13 inch baking dish and lightly coat it with cooking spray. Set it aside for now.

Step 02

Throw your chicken, the drained tomatoes, green chiles, taco seasoning, and about 3/4 cup of the shredded cheese into a bowl. Give it a good mix until blended evenly.

Step 03

In a medium pot over low heat, melt the butter. Stir in the flour and let it cook until bubbly. Slowly add the chicken broth, stirring all the time until it starts boiling. Remove from the heat and stir in the sour cream until smooth and creamy.

Step 04

Pour just a thin layer of sauce at the bottom of the greased dish to prevent sticking.

Step 05

Take about half a cup of the chicken mix, place it in the center of a tortilla, roll it up tight, and line it seam-side down in the sauce-coated dish.

Step 06

Spoon the rest of the sauce over the rolled tortillas, spreading it evenly to coat everything. Sprinkle the leftover shredded cheese on top.

Step 07

Pop the dish, uncovered, into the hot oven. Let it bake for around 20 minutes, or until the cheese is bubbly and melted, and the edges are slightly browned.

Notes

  1. Use rotisserie or frozen shredded chicken to save some prep time.
  2. Calorie count may differ depending on your tortillas—this calculation uses tortillas with 210 calories each.

Tools You'll Need

  • Medium mixing bowl
  • Whisk
  • Measuring tools (cups and spoons)
  • Medium-sized pot
  • 9x13 inch casserole dish

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cheese, butter, sour cream)
  • Contains wheat (flour tortillas and all-purpose flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 465
  • Total Fat: 23 g
  • Total Carbohydrate: 43 g
  • Protein: 17 g