Sour cream chicken enchiladas are a creamy, cheesy, and filling meal that’s easy to make. You roll tender chicken and cheese in soft tortillas, then cover them with a smooth sour cream sauce and bake until hot and bubbly. It’s the kind of dish you can count on for a quick weeknight dinner or when you need something that everyone will enjoy.
Why We Love This Sour Cream Chicken Enchiladas Recipe
There’s something special about a meal that hits all the right notes: creamy, cheesy, savory, and warm. That’s why these sour cream chicken enchiladas are such a hit. You’ll love how this recipe transforms leftover or freshly cooked chicken into a rich and indulgent dish that feels like a warm hug at the end of a long day.
The homemade sour cream enchilada sauce is what makes this recipe shine. It’s smooth, mildly spiced, and layered with the subtle smokiness of fire-roasted green chiles. And while it tastes like something you’d order from a restaurant, it’s surprisingly easy to make from scratch in your own kitchen.
Another reason to love this dish? It’s flexible. You can swap the tortillas for your preferred type, adjust the cheese blend, or even use rotisserie chicken to cut down on time. Whether you’re making it for a cozy family dinner or meal prepping for the week, this recipe delivers comfort and flavor every time.
Ingredients about Sour Cream Chicken Enchiladas Recipe
To make these enchiladas, you’ll need two parts: the sour cream enchilada sauce and the chicken filling. Each ingredient works together to create the creamy texture and deep flavor that sets this recipe apart.
Sour Cream Enchilada Sauce:
- ¼ cup butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup sour cream
- 1 (4-ounce) can fire-roasted green chiles
Chicken Enchiladas:
- ½ cup sour cream
- 2 green onions, thinly sliced
- 2½ cups diced or shredded cooked chicken
- ¾ cup shredded Monterey Jack cheese
- ¾ cup shredded cheddar cheese
- 1 (4-ounce) can fire-roasted green chiles
- 12 corn or flour tortillas
- Chopped cilantro, for topping
How to Make Sour Cream Chicken Enchiladas Directions
Start by making your sour cream enchilada sauce. You’ll melt butter in a skillet over medium-low heat. Then add the finely chopped onion and cook until it becomes soft and fragrant. After that, toss in the minced garlic and stir it for about a minute to release its aroma.
Once the garlic and onion are ready, sprinkle in the flour and stir. Let that cook for about 2 minutes. This step helps get rid of the raw flour taste and forms the base of your creamy sauce. Slowly pour in the chicken broth while whisking to keep everything smooth. Continue to cook until the sauce thickens slightly. When it’s done, remove it from the heat and stir in the sour cream and fire-roasted green chiles.
For the enchilada filling, combine sour cream, sliced green onions, cooked chicken, a quarter cup of each cheese, more fire-roasted green chiles, and a few spoonfuls of the enchilada sauce. Mix until everything is well coated.
Next, assemble your enchiladas. Spoon about ¼ to ⅓ cup of the chicken mixture into the center of each tortilla, then roll it up and place it seam-side down in a greased 9×13-inch baking dish. Once all the tortillas are filled and arranged, pour the remaining sour cream sauce over the top. Make sure every roll is covered evenly.
Cover the dish with aluminum foil and bake in a 350°F oven for 15 minutes. This helps everything heat through without drying out. After 15 minutes, remove the foil, sprinkle the rest of the cheese on top, and return it to the oven uncovered. Bake for another 10 to 15 minutes, or until the cheese is melted and bubbly.
Before serving, sprinkle fresh chopped cilantro over the top. That touch of green adds a burst of freshness and color that ties everything together.
How to Serve Sour Cream Chicken Enchiladas
Serving these enchiladas is as satisfying as eating them. As soon as they come out of the oven, you’ll notice the golden melted cheese on top and the creamy sauce bubbling around the edges. Let them cool for a few minutes to make them easier to slice and serve.
Use a wide spatula to gently lift each enchilada from the dish and place it on a plate. Spoon a little of the extra sauce from the pan over the top to keep everything moist and rich. A sprinkle of fresh cilantro or sliced green onions adds a pop of color and brightness.
For a full meal, you can serve your enchiladas with a side of Spanish rice, black beans, or a simple avocado salad. If you prefer a lighter option, a crisp green salad with lime dressing makes a great contrast to the rich filling. You can even squeeze a bit of lime over the enchiladas if you want to add a little zing.
Expert Tips: Sour Cream Chicken Enchiladas
- Use pre-cooked chicken – Save time by using rotisserie chicken or leftover roasted chicken. It cuts down your prep time without sacrificing flavor.
- Warm your tortillas – To make rolling easier and prevent cracking, warm your tortillas in the microwave wrapped in a damp paper towel for about 30 seconds before filling.
- Shred your own cheese – Pre-shredded cheese often contains anti-caking agents, which can affect how it melts. For the smoothest, creamiest melt, grate your cheese fresh.
- Make the sauce ahead – You can prepare the sour cream enchilada sauce up to 3 days in advance. Just store it in a sealed container in the refrigerator, and reheat gently before using.
- Adjust spice levels – If you want more heat, try adding a pinch of crushed red pepper flakes or using hot green chiles. For a milder version, reduce or skip the chiles altogether.
- Don’t overfill – Too much filling can cause your enchiladas to burst while baking. Stick to about ¼ to ⅓ cup per tortilla.
How to Store Sour Cream Chicken Enchiladas
If you have leftovers, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days. When you’re ready to reheat, microwave them on medium power to prevent the sauce from separating. You can also reheat them in a 300°F oven covered with foil until warmed through.
While it’s possible to freeze them, it’s not the best option. The texture of the tortillas can become soggy, and the sour cream sauce may separate when thawed. If you’re planning ahead, try making just the filling and sauce, then assemble fresh when you’re ready to cook.
Variation of Sour Cream Chicken Enchiladas
This recipe is a great foundation that you can customize in many ways. Here are some easy twists you might want to try:
- Add vegetables: Mix in sautéed mushrooms, spinach, corn, or bell peppers with the chicken filling for extra nutrients and flavor.
- Try different cheeses: While cheddar and Monterey Jack are classic, you can experiment with pepper jack, mozzarella, or a Mexican blend to suit your taste.
- Use flour or corn tortillas: Both work well here. Flour tortillas are softer and easier to roll, while corn tortillas add more traditional flavor.
- Swap the protein: You can use shredded turkey or even cooked tofu for a different twist while keeping the same creamy goodness.
- Make it spicy: Add jalapeño slices inside or on top, or blend a spicier green chile into your sauce if you prefer some kick.
- Add beans: Toss in a handful of black or pinto beans with the filling to add fiber and make the dish even more hearty.
FAQ about Sour Cream Chicken Enchiladas Recipe
Can I make sour cream chicken enchiladas ahead of time?
Yes, you can assemble the enchiladas and refrigerate them for up to 24 hours before baking. Add the cheese topping just before placing in the oven.
Can I use Greek yogurt instead of sour cream?
Absolutely. Greek yogurt is a good substitute and gives a slightly tangy flavor while keeping it creamy.
Why are my tortillas falling apart?
This usually happens if they weren’t warmed before rolling. Softening the tortillas first makes them more flexible and less likely to tear.
Can I freeze sour cream chicken enchiladas?
It’s possible but not ideal. The texture changes after freezing, and the sauce may separate. For best results, enjoy them fresh or refrigerated.
What side dishes go best with these enchiladas?
Try pairing them with rice, beans, or a fresh salad. Guacamole, sliced avocado, or a corn salsa also make great additions.
Is this recipe spicy?
Not very. It’s mild and kid-friendly, thanks to the sour cream base. If you like heat, add spicy chiles or a splash of hot sauce.
Sour Cream Chicken Enchiladas
Ingredients
- ¼ cup butter
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup sour cream
- 1 can fire-roasted green chiles (4-ounce)
- ½ cup sour cream for filling
- 2½ cups diced or shredded cooked chicken
- ¾ cup shredded Monterey Jack cheese
- ¾ cup shredded cheddar cheese
- 1 can fire-roasted green chiles (4-ounce)
- 12 corn or flour tortillas
- chopped cilantro for topping
Instructions
- In a skillet over medium-low heat, melt the butter. Add the chopped onion and cook until soft. Stir in the garlic and cook for about a minute.
- Sprinkle in the flour and stir, cooking for about 2 minutes. Slowly pour in the chicken broth while whisking to keep smooth. Cook until the sauce thickens, then stir in the sour cream and green chiles.
- In a bowl, combine sour cream, green onions, chicken, a quarter cup of each cheese, and more green chiles. Mix until well coated.
- Preheat your oven to 350°F (175°C). Spoon about ¼ to ⅓ cup of the chicken mixture into each tortilla, roll it up, and place seam-side down in a greased 9×13 inch baking dish.
- Pour the remaining sour cream sauce over the enchiladas, covering them evenly. Cover with foil and bake for 15 minutes. Remove the foil, sprinkle with remaining cheese, and bake for another 10 to 15 minutes until bubbly.
- Sprinkle fresh chopped cilantro over the top before serving.
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