The Cookin Chicks

  • Home
  • About Kristin
  • Recipe Index
  • Contact
menu icon
go to homepage
  • Home
  • About Kristin
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Kristin
    • Recipe Index
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Chicken

    Sour Cream Chicken Enchiladas

    Modified: Jun 9, 2025 · Published: Jan 3, 2023 by Kristin · This post may contain affiliate links. · 36 Comments

    FacebookTweetPinEmail
    Jump to Recipe

    These Sour Cream Chicken Enchiladas are a creamy, cheesy Tex-Mex favorite the whole family will love! Made with shredded chicken, flour tortillas, green chiles, and a rich sour cream sauce, this easy enchilada recipe is perfect for busy weeknights or weekend comfort food. If you’re looking for a crowd-pleasing dinner that’s packed with flavor and simple to prepare, these chicken enchiladas with sour cream sauce are a must-try!

    shredded chicken wrapped in flour tortillas with a sour cream sauce on top

    Want to save this recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Please enable JavaScript in your browser to complete this form.
    Loading

    Jump to:
    • The Best Sour Cream Chicken Enchiladas Recipe
    • Ingredients Needed
    • Add In’s and Variations
    • How to make Sour Cream Enchiladas
    • How to Make Shredded Chicken for Sour Cream Chicken Enchiladas
    • What to serve with Chicken Sour Cream Enchiladas
    • Frequently Asked Questions
    • How to reheat leftover enchiladas
    • More Enchilada Recipes to try
    • Homemade Sour Cream Chicken Enchiladas Recipe

    The Best Sour Cream Chicken Enchiladas Recipe

    This recipe is one that I have made for YEARS! In fact, each time I make it, I swear it only gets better! The rich and creamy white sauce is a nice change from traditional red sauce that enchiladas are mostly commonly topped with, and have I mentioned how incredibly simple it is to prepare?

    Tender, seasoned, shredded chicken wrapped in a flour tortilla, topped with a creamy sour cream sauce and of course, melted cheese. It makes for a melt in your mouth dish that everyone will enjoy!

    Ingredients Needed

    Here’s a quick overview of the ingredients needed to make these sour cream chicken enchiladas. For full measurements and detailed instructions, see the printable recipe card at the bottom of the post.

    • Chicken – Cooked and shredded chicken adds heartiness to the enchiladas. Rotisserie chicken works well and saves time.
    • Onion – Minced yellow or white onion adds texture and blends nicely into the sauce.
    • Oil – Use vegetable oil or avocado oil for sautéing the onions and starting the roux.
    • Tortillas – Flour tortillas are my go-to, but corn tortillas can also be used for a more traditional, Authentic flavor.
    • Shredded Cheese – Mexican blend cheese is ideal, but Monterey Jack Cheese or Pepper Jack Cheese are also great options for a little variety or added spice.
    • Butter – Unsalted butter is recommended for better control over the overall salt content.
    • Flour – All-purpose flour helps create a smooth roux as the base for the creamy sauce.
    • Chicken Broth – Combines with the flour to make the roux. Opt for low-sodium broth to better manage salt levels.
    • Sour Cream – Essential for the creamy texture that makes sour cream enchiladas so comforting.
    • Green Chilies – Adds mild heat and flavor. Diced jalapeños can be used as an alternative for more spice.

    Add In’s and Variations

    Enchiladas in general are pretty versatile. They can be easily adapted to fit anyone’s tastes. Below are just a few ideas to try for a fun variation.

    • In place of chicken, use ground beef or carne asada. Even shredded pork is tasty in these enchiladas.
    • Add in diced bell peppers with the onions and chicken.
    • Swap out flour tortillas and use corn.
    • Add in a can of black beans to the chicken mixture for more protein.
    • Serve with some diced avocados, tomatoes, fresh cilantro, black olives, guacamole, salsa, or even a splash of hot sauce on top.

    How to make Sour Cream Enchiladas

    Here’s a quick overview of how to make creamy, flavorful sour cream enchiladas. Full details are in the printable recipe card below!

    1. Cook the filling – In a skillet, sauté shredded chicken and minced onion in oil until heated through and tender. Add taco seasoning for extra flavor if desired.
    2. Assemble – Divide the chicken mixture between tortillas. Add shredded cheese, roll up, and place seam-side down in a greased 9×13 baking dish.
    3. Make the sauce – Melt butter in a skillet, whisk in flour, and cook for 2 minutes. Slowly add chicken broth, cooking until thickened.
    4. Add creaminess – Stir in sour cream and green chilies to make a smooth, creamy sour cream enchilada sauce.
    5. Top and bake – Pour sauce over enchiladas, top with more cheese, and bake at 400°F for about 20 minutes, or until hot and bubbly.

     

    shredded chicken wrapped in tortillas and covered in a tasty cream sauce

    How to Make Shredded Chicken for Sour Cream Chicken Enchiladas

    Using shredded chicken makes these sour cream chicken enchiladas extra tasty and easy. For a quick fix, grab a rotisserie chicken—perfect for busy nights! Or, cook 1 pound of chicken breasts in a slow cooker with chicken broth and taco seasoning for 4 hours on high (or 6–8 hours on low), then shred. If you have an Instant Pot, pressure cook chicken with broth and seasoning for 10 minutes, then shred after resting. You can also cook diced chicken and onion in a skillet until done, or boil chicken breasts and shred once cooked. Any way you do it, shredded chicken is key to delicious sour cream chicken enchiladas!

    What to serve with Chicken Sour Cream Enchiladas

    The classic side dishes are rice and beans, however, you can serve anything you desire with these enchiladas or keep it simple and serve them on their own.

    The BEST Refried Beans- Only a few minutes to prepare and packed with flavor, you’ll never want restaurant beans again!

    Instant Pot Mexican Rice- Packed with flavor and simple to prepare, you’ll never make rice any other way!

    Restaurant Style Mexican Rice- Pairs perfectly with any Mexican dish, you’ll definitely be going back for seconds!

    Mexican Street Corn Casserole- All the flavors of Mexican street corn, just off the cob! A one pan side dish that is sure to be a hit with everyone!

    Frequently Asked Questions

    Can I make the enchiladas the day before?

    Yes! I have made these the day before and when needed, popped into the oven and they were great. The only complaint I sometimes have with doing this is that the texture can get a bit soggy. Same great taste though. To avoid this, you can always wrap the tortillas with chicken inside and make the sauce, but not pour it on top until ready to bake. Either way is great!

    Can I freeze these?

    Sure can! Prep the enchiladas as directed above. Place plastic wrap, followed by aluminum foil on top of enchiladas. Freeze casserole and write the date on the outside. Baked or unbaked, enchiladas will keep about 6 to 8 months. Let enchiladas thaw in a casserole dish before baking or reheating.

    Can I use ground beef?

    Yes! If desired, cook the ground beef and use in place of the shredded chicken in this recipe.

    How do I store leftovers?

    I tend to place the entire pan (covered in aluminum foil) into my refrigerator to enjoy the next day. You can also store these in an airtight container in your refrigerator for up to 1 week.

    Can I use corn tortillas in place of the flour tortillas?

    Absolutely! Just remember to warm the corn tortillas up a bit before placing the chicken filling inside as the corn tortillas tend to rip/break easily if not warm.

    How to reheat leftover enchiladas

    In my opinion, these enchiladas are even better the next day and they can be easily reheated in the microwave, or in a 350 degree oven. Cover the casserole dish with foil the night before and it goes directly into the oven at 350 degrees. Reheat gently until just warm, about 20-30 minutes.

    More Enchilada Recipes to try

    Easy Beef Enchiladas– only 6 ingredients needed.

    Creamy White Chicken Enchiladas– using cream cheese in lieu of sour cream.

    Easy Chicken Enchiladas– a tasty green sauce on top of chicken stuffed tortillas.

    Instant Pot Beef Enchilada Casserole– let the Instant Pot do all the work to make this tasty dish.

     

    These Sour Cream Chicken Enchiladas are the ultimate comfort food—creamy, cheesy, and full of flavor in every bite! Whether you’re craving easy chicken enchiladas, looking for a family-friendly Tex-Mex dinner, or just want a cozy meal made with simple ingredients, this recipe has you covered. Don’t forget to print the recipe, save it for later, and share it with friends who love a good enchilada night! If you tried it, I’d love for you to leave a rating and comment below—it helps others find and enjoy this delicious dish too!

    Want to save this recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Please enable JavaScript in your browser to complete this form.
    Loading
    sour cream covered chicken enchiladas with melted cheese

    Homemade Sour Cream Chicken Enchiladas Recipe

    Recipe by: Kristin
    These Sour Cream Chicken Enchiladas are creamy, cheesy, and packed with tender chicken. A family-friendly Tex-Mex dinner recipe that’s perfect for any night of the week!
    4.42 from 39 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 6
    Calories 579 kcal

    Equipment

    • 9x13 baking pan
    • Mixing Bowls
    • Cast Iron Skillet

    Ingredients
      

    • 1 lb chicken, boneless/skinless, diced
    • 1 onion, chopped
    • 1 tablespoon vegetable oil
    • 8-10 flour tortillas
    • 1 ½ cups Mexican cheese, shredded
    • ¼ cup butter
    • ¼ cup flour
    • 15 oz chicken broth
    • 1 cup sour cream
    • 4 oz green chiles

    Instructions
     

    • In a medium skillet, cook chicken and onion in the vegetable oil until chicken is cooked through and onion is tender. *I added 1 tablespoon homemade taco seasoning for added flavor at this step! (see recipe below)
    • Divide chicken evenly between tortillas.
    • Place 1-2 tablespoon cheese on top of chicken in tortilla. Roll tortilla closed and place seam side down in a greased 9×13 baking dish.
    • In medium skillet, melt butter.
    • Add in flour to create a roux. Allow to cook about 2 minutes.
    • Slowly add in chicken broth and heat until bubbly and thickened.
    • Remove from heat and stir in sour cream and chiles. Pour sauce evenly over tortillas.
    • Sprinkle remaining cheese on top of sauce.
    • Bake in a preheated oven (400) for about 20 minutes, or until bubbly.

    Nutrition

    Calories: 579kcalCarbohydrates: 29gProtein: 26gFat: 40gSaturated Fat: 20gCholesterol: 124mgSodium: 944mgPotassium: 365mgFiber: 2gSugar: 5gVitamin A: 766IUVitamin C: 10mgCalcium: 288mgIron: 3mg
    Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!

    Recipe updated 1/3/23

     

     

    More Chicken

    • Jalapeno Chicken Salad on a croissant with lettuce.
      Jalapeno Chicken Salad
    • a one pan meal with simple ingredients.
      Chicken Tater Tot Casserole
    • a BBQ seasoned chicken stuffed tortilla grilled and stacked on a wood board.
      BBQ Chicken Quesadillas
    • a baked one pan meal with fresh summer vegetables, shredded meat, and stuffing.
      Chicken Zucchini Casserole
    FacebookTweetPinEmail

    Comments

    1. Mary says

      February 21, 2025 at 5:34 pm

      5 stars
      These were delicious. I’ve been looking for a healthier option than the ones that use canned cream of chicken soup. These are much tastier and will go into my recipe binder.

      Reply
      • Kristin says

        February 22, 2025 at 4:51 pm

        Yay!! So glad you enjoyed these!!

        Reply
    2. Jason says

      November 08, 2024 at 8:42 pm

      Lol. Enchiladas made with flour tortillas are just wet burritos. 🤦🏽

      Reply
      • Kristin says

        November 11, 2024 at 11:03 am

        I do list in the recipe that you can use corn tortillas, my family prefers flour. Wet burritos or enchiladas, they are delicious!

        Reply
    3. Sherron Allen says

      August 06, 2020 at 10:30 am

      Any chance you could give nutrition facts am sure calories are not low lol

      Reply
      • Kristin says

        August 06, 2020 at 2:35 pm

        LOL, you sure you want me to?? Haha! I will update right now!

        Reply
    4. Kay Clark says

      April 22, 2020 at 2:10 pm

      Great recipe. Will definitely make again!

      Reply
      • Kristin says

        April 23, 2020 at 10:28 am

        Yay!! So glad you enjoyed it!!

        Reply
    5. Linda says

      January 16, 2020 at 7:18 pm

      5 stars
      Was Great, will fix again! I used salsa with chicken and added ranch sour cream.

      Reply
      • Kristin says

        January 17, 2020 at 6:20 am

        Yum!! So glad to hear you enjoyed it!

        Reply
    « Older Comments
    4.42 from 39 votes (34 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Welcome to The Cookin' Chicks…I am so glad you've stopped by! I am Kristin, a busy mom of 3, a wife, and a family chef! There are three things that motivate me each day - Family, Faith, and FOOD! I, along with the occasional help of friends and family, want to share my food creations with you! So, I invite you to join me around my dinner table through the recipes that I will share with you here. I hope you will enjoy the journey as much as I do!

    More about me →

    Summertime recipes

    • Best Ever Juicy Burgers
    • Cilantro Lime Grilled Chicken
    • Ultimate Potato Salad
    • a tropical Island themed dessert with simple ingredients.
      Hawaiian Cheesecake Salad
    • cold pasta salad served in a glass bowl
      Chicken Bacon Ranch Pasta Salad
    • a refreshing BBQ side dish with vibrant colors and flavors.
      Mexican Street Corn Coleslaw

    Popular Recipes

    • Ultimate Chicken Casserole
    • French Onion Rice
    • Strawberry Pretzel Salad
    • an up close view of biscuits and gravy breakfast casserole
      Biscuits and Gravy Breakfast Casserole

    Footer

    ↑ back to top

    Legal

    • Privacy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 The Cookin Chicks

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.