Easy Sour Cream and Chicken Enchiladas
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I love Mexican food and we have it once a week at our house. Sometimes it is tacos or burritos but when I have a few extra minutes I love to make something a little more special. These Chicken and Sour Cream Enchiladas are exactly that kind of dinner recipe.
I’ve been making a version of this recipe for years, and it’s the one I love to make for potucks and family dinners. The secret is a velvety sour cream sauce that is spiked with green chiles that gets poured generously over the rolled enchiladas before baking. It’s creamy without being heavy, tangy without being sharp, and so tasty.
Best of all? They come together in under an hour, and most of that time is hands-off oven time.
Recipe Highlights
What Are Sour Cream Enchiladas?
Sour cream enchiladas are a beloved staple of Tex-Mex cuisine, distinct from their Mexican cousins by the sauce. Traditional Mexican enchiladas are typically drenched in a red chile sauce, while the Tex-Mex sour cream version features a white or pale green sauce made from sour cream, chicken broth, butter, and green chiles.
Chicken Sour Cream Enchilada Ingredients
Ingredient Notes & Swaps
- Chicken: I almost always use Rotisserie chicken. It is the easiest option. But can also use leftover chicken.
- Sour cream: Full-fat is highly recommended as it melts smoothly into the sauce without separating. Low-fat can work but may be slightly thinner.
- Green chiles: Mild canned chiles are used here. They are not hot at all.
- Tortillas: Flour tortillas are traditional for this style of enchilada and hold up well to the creamy sauce. Corn tortillas work too if you want to change it up.
- Cheese: I like to use Monterey Jack or a Mexican blend (of Monterey jack and cheddar).
How to Make Chicken and Sour Cream Enchiladas
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin coat of oil. Set aside.
Step 2: Make the Filling
In a large bowl, combine the shredded chicken, diced green chiles, onion, 1½ cups of shredded cheese, garlic powder, and cumin. Season with salt and pepper, and stir until everything is well mixed. Taste and adjust seasoning as needed. Set aside.
Step 1 – In a medium saucepan over medium heat, melt the butter.
Step 2 – Whisk in the flour and cook, stirring constantly, for about 1 minute until lightly golden
Step 3 – Slowly pour in the chicken broth, whisking constantly to prevent lumps. Continue whisking and cooking over medium heat for 3–4 minutes. Add sour cream, garlic powder and salt. Set aside.
Step 4 – In a large bowl, combine shredded chicken, sour cream, cheese, green chilies, chili powder, garlic powder, salt, and pepper.
Step 5 – Mix until evenly combined.
Step 6 – Warm the tortillas. Spoon about ¼ cup of filling into each tortilla.
Step 7 – Roll tightly and place seam-side down in the prepared baking dish. Pour sauce over enchiladas.
Step 8 – Pour the remaining sour cream sauce evenly over the top, making sure the enchiladas are well coated. Sprinkle the remaining 1 cup of shredded cheese over everything.
Step 9 – Bake as directed. Let rest for 5 minutes before serving so that the sauce has time to set slightly.
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This step is easy to skip but worth doing: warm your tortillas before rolling. You can do this 30 seconds at a time in the microwave (wrapped in a damp paper towel), or briefly in a dry skillet. Warm tortillas are pliable and won’t crack when you roll them.
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Time Saving Tips
- Use a Rotisserie Chicken to save some time. Or make the chicken ahead of time.
- Make the Sauce Ahead of time. The sour cream sauce can be made up to 3 days in advance and stored in the refridgerator. Just reheat gently on the stovetop (low heat, don’t boil) before pouring over the enchiladas.
- Warm Tortillas in Bulk – Stack the your tortillas, wrap in a damp paper towel, and microwave the whole stack for 60 seconds rather than warming them one at a time.
- Assemble the Night Before – This is a great dish to make the Put the night before. Do everything except the cheese topping. Cover and refrigerate. The next day you just pull it out, add cheese, and bake. Dinner is done in 30 minutes flat.
- Freeze a Double Batch – When you’re already in the kitchen making this, double the recipe. One pan goes in the oven tonight; the other goes in the freezer for a future night when you have zero energy to cook.
- Prep Ingredients the Day Before -Shred the chicken, shred the cheese and measure out spices the night before. Store each in small containers or zip bags in the refridgerato. When it’s time to cook, everything is ready to go.
What to Serve With Sour Cream Enchiladas
- Be generous with the sauce. A saucy enchilada is a happy enchilada. Make sure the tortillas are well coated — especially the ends.
- Serve with Pico de gallo or 5 minute guacamole on the side. You could also serve with rice, beans or a green salad.
Variations & Customizations
- Salsa verde version: Stir ½ cup of jarred salsa verde into the sauce for a tangy, bright twist.
- Add beans or corn: Mix in a cup of black beans, corn, or both to the chicken filling for extra heartiness.
- Protein swap: Pulled pork or shredded beef work beautifully in place of chicken.
Storage Suggestions
Store leftovers covered in the refridgerator for up to 4 days. Reheat in the microwave or covered with foil in a 350°F oven until warmed through.
Freezing
Freeze before baking for best results. Assemble the enchiladas in a freezer-safe dish, pour over the sauce, but hold off on the cheese. Cover tightly with plastic wrap and then foil and freeze for up to 3 months. Thaw overnight in the reridgerator before baking as directed, adding the cheese just before it goes into the oven.
More Easy Mexican Inspired Recipes
Chicken and Sour Cream Enchiladas
Equipment
- Sauce Pan
Ingredients
Enchilada Filling
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup shredded cheese sharp cheddar + Monterey jack
- ½ cup diced green chilies
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Sour Cream Enchilada Sauce
- 3 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 2 cups chicken broth
- ½ cup sour cream
- ½ teaspoon garlic powder
- Salt to taste
- 8 8 unch flour tortillas
- 1 1/2 cups Cheese Monterey jack cheddar or blend, shredded
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden. Slowly whisk in chicken broth until smooth. Simmer for 2–3 minutes until slightly thickened.
- Remove from heat and stir in sour cream, garlic powder, and salt.
- In a large bowl, combine shredded chicken, sour cream, cheese (½ cup Cheddar/ ½ cup Monterey Jack), green chilies, chili powder, garlic powder, salt, and pepper. Mix until evenly combined.
- Spoon about ¼ cup of filling into each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Pour the sauce evenly over the enchiladas, making sure they are fully covered. Sprinkle with the remaining shredded cheese.
- Bake uncovered for 20–25 minutes, until hot, bubbly, and lightly golden on top.
- Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quick and easy shortcut.
- A blend of cheddar and Monterey Jack gives the best balance of flavor and melt.
- For extra heat, serve with hot sauce or sliced fresh or pickled jalapeños.
- If the sauce thickens too much before pouring, whisk in a splash of broth to loosen it.
Nutrition
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