Sour Cream Chicken Enchiladas

These easy Sour Cream Chicken Enchiladas are a creamy, cheesy Tex-Mex recipe the whole family will love. Filled with tender chicken, green chiles, and melty cheese, then topped with a homemade sour cream enchilada sauce, they're an easy weeknight dinner ready in about 35 minutes.

I’ve been making these Sour Cream Chicken Enchiladas for years, and they’re always one of the first dinners to disappear. The homemade white enchilada sauce is a delicious change from traditional red enchiladas, and using rotisserie chicken makes getting dinner on the table even faster. I love serving them with my easy Mexican rice for a simple, family-friendly meal.

Tender chicken is rolled in soft flour tortillas, covered with creamy sour cream sauce, and topped with plenty of shredded cheese before baking until hot and bubbly. It’s one of those dinners my family never gets tired of.

Sour Cream Sauce for Chicken Enchiladas

This homemade sour cream sauce for chicken enchiladas starts with a simple roux made from butter and flour, then chicken broth, sour cream, and diced green chiles are added for a creamy, smooth texture and mild, tangy flavor. Unlike some versions, this sour cream enchilada sauce is made without cream of chicken soup and pairs perfectly with chicken, shredded cheese, and flour or corn tortillas.

Why You’ll Love This Recipe

• Quick to Make: Ready in just 35 minutes, making this a great option when you need dinner on the table fast.
• Homemade Sour Cream Sauce: The creamy sauce is made from scratch with simple ingredients and plenty of flavor.
• Family Favorite: Mild green chiles, tender chicken, and melted cheese make these enchiladas a hit with both kids and adults.
• Great for Leftovers: Store leftovers in the refrigerator and enjoy them for lunch or dinner the next day, just like my Easy Chicken Enchiladas.

Ingredient Notes

Here's a quick overview of the main ingredients you'll need to make these sour cream chicken enchiladas. Exact amounts and full instructions are in the recipe card below.

• Chicken: Cooked shredded chicken, diced chicken breasts, leftover chicken, or rotisserie chicken all work well. Rotisserie chicken is my favorite shortcut when I want to get dinner on the table even faster.
• Flour Tortillas: I prefer flour tortillas because they're soft, easy to roll, and hold the chicken mixture together well. Warmed corn tortillas work too if you prefer them.
• Sour Cream: Full-fat sour cream gives the homemade sauce the creamiest texture. Be sure to stir it in after removing the pan from the heat to keep the sauce smooth and prevent curdling.
• Green Chiles: Mild diced green chiles add flavor without making the enchiladas spicy. Use hot green chiles if you prefer more heat.
• Shredded Cheese: A Mexican cheese blend works great, or use Monterey Jack cheese for a mild flavor and plenty of meltiness.

Add Ins & Variations

These sour cream chicken enchiladas are easy to customize based on what you have on hand or what your family enjoys.

• Swap the Protein: Use shredded turkey, cooked ground beef, or leftover chicken in place of the chicken breasts.
• Use Corn Tortillas: Flour tortillas are my family's favorite, but warmed corn tortillas work great too. Warm them first so they're easier to roll without tearing.
• Make It Spicy: Add diced jalapeños, hot green chiles, Pepper Jack cheese, or a little extra chili powder for more spice.
• Add Veggies: Mix in corn, sautéed bell peppers, spinach, mushrooms, or diced tomatoes for extra flavor and texture.
• Add Beans: Stir black beans or pinto beans into the chicken mixture, or serve my Charro Beans on the side.
• Season the Filling: Add taco seasoning, garlic powder, cumin, salt, black pepper, or chili powder for a bolder Tex-Mex flavor.

How to Make Sour Cream Chicken Enchiladas

These easy sour cream chicken enchiladas come together with a simple chicken mixture, rolled tortillas, and homemade sour cream sauce. For the best creamy texture, remove the pan from the heat before stirring in the sour cream and don't let the sauce boil.

Step 1. Heat the oil in a large skillet over medium heat. Add the chicken and onion and cook until the chicken is heated through and the onion is tender.

Step 2. Divide the chicken mixture between the tortillas and sprinkle with shredded cheese. Roll each tortilla tightly and place seam-side down in a greased 9×13 baking dish.

Step 3. Melt butter in a saucepan. Whisk in the flour and cook for about 2 minutes. Slowly whisk in the chicken broth and cook until the sauce thickens. Remove the pan from the heat, then stir in the sour cream and green chiles until smooth. Pour the sour cream sauce evenly over the rolled tortillas and sprinkle with the remaining shredded cheese.

Step 4. Bake at 400°F for about 20 minutes, or until the cheese is melted and the enchiladas are hot and bubbly. Remove from the oven and let rest for 5 minutes before serving.

Serving Suggestions

These enchiladas pair perfectly with your favorite Mexican-inspired sides for an easy family dinner.

• Easy Mexican Rice: A classic side that pairs perfectly with the creamy sour cream sauce.
• Homemade Refried Beans: A flavorful side that rounds out the meal.
• Mexican Street Corn Casserole: A creamy, cheesy side everyone loves.
• Restaurant-Style Tableside Guacamole: Fresh avocado adds a cool, creamy contrast to the warm enchiladas.
• Chips & Salsa: Keep it simple with tortilla chips and your favorite salsa or pico de gallo.

For extra flavor, top the enchiladas with chopped cilantro, sliced avocado, diced tomatoes, green onions, or a squeeze of fresh lime juice before serving.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container or cover the baking dish tightly with aluminum foil. Keep in the refrigerator for up to 4 days.
• Reheat: Warm individual portions in the microwave, or cover the baking dish with foil and bake at 350°F until heated through.
• Make Ahead: Assemble the enchiladas up to 24 hours in advance, cover, and store in the fridge until you're ready to bake.
• Freeze: Freeze the enchiladas before or after baking for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Helpful Tip: The sour cream sauce will thicken once chilled but becomes smooth and creamy again as it reheats. Leftovers are great for lunch or dinner the next day.

Sour Cream Chicken Enchiladas Recipe FAQs

More Enchilada Recipes You’ll Love

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