Sour Cream Chicken Enchiladas

Creamy, Cheesy, and Oh-So-Delicious!

If you love cheesy, creamy, and flavorful meals, you’re in for a treat! These sour cream chicken enchiladas are the perfect combination of tender chicken, melty cheese, and a rich, tangy sour cream sauce. They’re comforting, easy to make, and absolutely satisfying.

I love making these enchiladas because they’re quick, filling, and perfect for meal prep. Whether it’s a simple weeknight dinner, a family gathering, or even a potluck, these enchiladas always get rave reviews. Plus, you can customize them with different toppings like fresh cilantro, diced tomatoes, or a drizzle of hot sauce for extra flavor.

It’s also kid-friendly—even picky eaters will love it! Plus, you don’t need fancy ingredients or hours in the kitchen, making it a great choice for busy nights.

About Sour Cream Chicken Enchiladas

Sour cream chicken enchiladas are a creamy twist on the classic Mexican dish. Instead of the usual red enchilada sauce, these enchiladas are covered in a smooth, tangy, and cheesy sour cream sauce. The result? A rich and comforting meal that’s packed with flavor.

What makes this recipe different from other enchiladas is its velvety white sauce. While traditional enchiladas have a spicy or tomato-based sauce, this version is mild, creamy, and extra cheesy. It’s a great option for those who prefer less heat but still crave tons of flavor.

Why You’ll Love It

1. Ultra Creamy & Cheesy – If you love rich and cheesy comfort food, this recipe is for you! The sour cream sauce melts into the chicken and cheese, making every bite delicious.
2. Super Easy to Make – No need for fancy ingredients or complicated steps. You can whip up these enchiladas in about 30 minutes with just a few simple ingredients.
3. Kid & Family-Friendly – Since it’s not too spicy, even picky eaters will enjoy it. Plus, you can adjust the flavors to your liking!
4. Perfect for Any Occasion – Whether you need a quick weeknight dinner, a meal for guests, or something to bring to a potluck, these enchiladas are always a hit.
5. Customizable & Fun – Add veggies, use different cheeses, or swap out the protein—this recipe is super versatile!

Ingredients

For the Enchiladas

• 2 cups cooked shredded chicken (rotisserie or leftovers work great!)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 8 small flour tortillas

For the Sour Cream Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies

For Topping (Optional but delicious!)

• Extra shredded cheese
• Chopped fresh cilantro
• Diced tomatoes
• Sliced jalapeños
• Drizzle of hot sauce

Ingredient Notes

• Chicken: Rotisserie chicken saves time, but any cooked and shredded chicken works. If you have leftover grilled or baked chicken, use it!
• Cheese: I love mixing Monterey Jack and cheddar for the best melty, cheesy texture, but you can use any cheese you like. Pepper Jack adds a nice kick!
• Tortillas: Flour tortillas are softer and hold up well with the creamy sauce. If you prefer corn tortillas, warm them up first so they don’t crack.
• Green Chilies: These add a mild flavor without too much spice. If you love heat, swap them for diced jalapeños or a dash of cayenne pepper.
• Sour Cream: Use full-fat sour cream for the creamiest sauce. Greek yogurt can work in a pinch for a slightly tangier taste.

Kitchen Tools Needed

• Large Skillet – For making the creamy sour cream sauce. A non-stick or stainless steel skillet works best.
• Whisk – Helps blend the butter, flour, and broth smoothly to avoid lumps in the sauce.
• Mixing Bowl – For combining the shredded chicken and cheese before filling the tortillas.
• 9×13 Baking Dish – Holds the enchiladas snugly and allows them to bake evenly. I love using a glass or ceramic dish for easy cleaning!
• Tongs or a Spoon – For filling and rolling up the tortillas without making a mess.
• Cheese Grater – Freshly grated cheese melts better than pre-shredded, so if you have time, I highly recommend grating your own.
• Aluminum Foil – Helps keep the enchiladas warm and prevents over-browning while baking.

Instructions

Step 1: Prepare the Filling (5 minutes)

In a mixing bowl, combine the shredded chicken and 1 cup of the cheese mix (Monterey Jack + cheddar). Stir everything together so the cheese gets evenly distributed. Set it aside while you make the sauce.

Pro Tip: If your chicken is cold, warm it slightly in the microwave for 30 seconds—this makes it easier to mix and roll into tortillas.

Step 2: Make the Sour Cream Sauce (7-10 minutes)

1. In a large skillet, melt 2 tablespoons of butter over medium heat.
2. Whisk in 2 tablespoons of flour and cook for about 1 minute, stirring constantly. This helps get rid of the raw flour taste.
3. Slowly pour in 1 cup of chicken broth, whisking continuously to avoid lumps.
4. Let the mixture simmer for 2-3 minutes until it thickens slightly.
5. Remove from heat and stir in sour cream and green chilies. Mix until smooth.

Pro Tip: Don’t let the sauce boil after adding sour cream, or it could curdle. Keep the heat low for a creamy texture!

Step 3: Assemble the Enchiladas (5 minutes)

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13 baking dish.
3. Take a tortilla, add about ¼ cup of the chicken mixture, and roll it up.
4. Place each rolled tortilla seam-side down in the baking dish to keep them from unrolling.
5. Repeat until all tortillas are filled and placed in the dish.

I like to keep my tortillas slightly overlapped so they stay snug and soak up all the creamy sauce!

Step 4: Add the Sauce and Bake (20-25 minutes)

1. Pour the sour cream sauce evenly over the rolled enchiladas. Use a spoon to spread it if needed.
2. Sprinkle the remaining 1 cup of shredded cheese on top.
3. Cover the dish with foil and bake for 15 minutes.
4. Remove the foil and bake for another 5-10 minutes or until the cheese is melted and bubbly.

Pro Tip: Want golden, slightly crispy cheese? Turn on the broiler for the last 2-3 minutes, but watch closely—it melts fast!

Step 5: Serve and Enjoy!

Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, diced tomatoes, or jalapeños for extra flavor. Serve with rice, beans, or a side salad. Enjoy!

These taste even better the next day! Store leftovers in an airtight container and reheat in the oven or microwave for a quick and delicious meal.

Tips and Tricks for Success

• Warm the tortillas before rolling! If you’re using flour tortillas, they’re usually soft enough, but corn tortillas can crack. A quick 10-second microwave wrap in a damp paper towel or a light toast on a skillet makes them more pliable.
• Don’t skimp on the sauce. The creamy sour cream sauce is what makes these enchiladas special. Make sure every tortilla is well-covered to keep it from drying out.
• Shred your own cheese. Pre-shredded cheese has anti-caking agents that can prevent it from melting smoothly. Freshly shredded cheese makes a huge difference in texture and flavor!
• Let them rest before serving. It’s tempting to dig in right away, but letting them sit for 5 minutes helps the sauce thicken and settle, making it easier to serve.
• Make it ahead! You can assemble the enchiladas a day in advance and store them in the fridge. Just bake as directed when you’re ready to eat!

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Ingredient Substitutions and Variations

Protein Swaps

• Ground Beef or Turkey – Brown and season it before using. A great option if you want a heartier version!
• Shredded Rotisserie Chicken – This saves time and adds extra flavor.
• Beans or Veggies – Swap the chicken for black beans, sautéed mushrooms, or bell peppers for a vegetarian-friendly version.

Cheese Options

• Pepper Jack – Adds a little spice!
• Mozzarella – Makes it extra gooey but milder in flavor.
• Queso Fresco – A more traditional Mexican cheese that adds a crumbly texture on top.

Sauce Variations

• Add a little spice – Mix in a dash of cayenne pepper or hot sauce for a kick.
• Use Greek Yogurt instead of Sour Cream – It’s tangier but still creamy.
• Try a Salsa Verde twist – Swap half the sour cream for salsa verde for a zesty, slightly tangy sauce.

Low-Carb/Keto Option

• Use Low-Carb Tortillas – Or try using zucchini slices or cooked cabbage leaves as a wrap alternative!

The best part about this recipe? You can make it your own! Play around with flavors, toppings, and add-ins to suit your taste.

Serving Suggestions

• Mexican Rice & Refried Beans – A classic combo that makes this meal extra hearty and satisfying.
• Fresh Side Salad – A crisp avocado and tomato salad with a squeeze of lime balances out the creamy enchiladas perfectly.
• Chips & Guacamole – You can never go wrong with crunchy tortilla chips and homemade guac!
• Steamed Veggies – Roasted or steamed broccoli, bell peppers, or zucchini add a nice contrast to the richness.
• Extra Toppings Bar – Set out bowls of sour cream, pico de gallo, sliced jalapeños, and hot sauce so everyone can customize their plate!

I love serving these enchiladas with a side of cilantro lime rice and a refreshing agua fresca—it’s the perfect restaurant-style meal at home!

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Storage and Reheating Instructions

Storing Leftovers

• Store any leftover enchiladas in an airtight container in the fridge for up to 3 days.
• If storing in the baking dish, cover it tightly with foil or plastic wrap.

Reheating

• Oven (Best Method!) – Cover with foil and bake at 350°F (175°C) for 15-20 minutes until heated through.
• Microwave (Quick & Easy) – Heat on medium power in 30-second intervals to avoid overheating the sauce.
• Stovetop (For Small Portions) – Warm in a covered skillet over low heat with a splash of chicken broth or milk to keep the sauce creamy.

If the sauce seems too thick after reheating, stir in a splash of milk or chicken broth to bring back that creamy texture!

Freezing for Later

• Assemble the enchiladas without baking, cover them tightly, and freeze for up to 3 months.
• When ready to eat, thaw overnight in the fridge and bake as directed, adding 5-10 extra minutes if needed.

These enchiladas reheat beautifully, making them perfect for meal prep or make-ahead dinners!

Frequently Asked Questions

Can I use corn tortillas instead of flour?

Yes! Corn tortillas are a great option if you prefer a more traditional enchilada. Just warm them up first to prevent cracking when rolling.

How do I make this spicier?

For extra heat, add chopped jalapeños and a dash of cayenne pepper, or swap Monterey Jack cheese for Pepper Jack. You can also drizzle hot sauce on top before serving!

Can I make these ahead of time?

Absolutely! Assemble the enchiladas up to a day in advance, cover them, and store them in the fridge. When ready to bake, just pop them in the oven as directed.

What’s the best way to reheat them?

The oven is best for keeping the texture just right. Cover with foil and bake at 350°F (175°C) for about 15-20 minutes. If microwaving, heat on medium power to avoid drying them out.

Can I freeze these enchiladas?

Yes! Freeze them before baking for up to 3 months. When you’re ready, thaw it overnight in the fridge and bake as usual. You may need to add a few extra minutes to the baking time.

Can I use Greek yogurt instead of sour cream?

Yep, Greek yogurt works as a substitute and adds a slightly tangier flavor while still keeping the sauce creamy.

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I’d love to hear how this recipe turns out for you! Did you add any fun twists? Let me know in the comments! And if you’re a fan of creamy, cheesy goodness, don’t forget to try my other easy dinner recipes. Happy cooking!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!