These Sour Cream Chicken Enchiladas are a creamy, cheesy Tex-Mex favorite 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 that’s 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 it even easier to get dinner on the table on busy weeknights. I love serving them with my easy Mexican rice for an easy, family-friendly meal.
Tender chicken is wrapped in soft flour tortillas, topped with the creamy white enchilada sauce, and finished with plenty of melted cheese before baking until hot and bubbly. It’s one of those dinners my family never gets tired of.
Quick Look: Easy Sour Cream Chicken Enchiladas
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
- Difficulty: Easy
- Perfect For: Busy weeknights, family dinners, meal prep
- Main Ingredients: Shredded chicken, flour tortillas, sour cream, green chiles, cheese
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- Quick Look: Easy Sour Cream Chicken Enchiladas
- What Is Sour Cream Enchilada Sauce?
- Why You’ll Love This Recipe
- Ingredient Notes
- Add In's & Variations
- How to Make Sour Cream Enchiladas
- Serving Suggestions
- Storage & Reheating
- Sour Cream Chicken Enchiladas Recipe FAQs
- More Enchilada Recipes You’ll Love
- Sour Cream Chicken Enchiladas
What Is Sour Cream Enchilada Sauce?
Sour cream enchilada sauce is a creamy white enchilada sauce made with butter, flour, chicken broth, sour cream, and diced green chiles. Instead of a traditional red enchilada sauce, this homemade version has a rich, smooth texture and mild, tangy flavor that pairs perfectly with chicken, cheese, and flour or corn tortillas.
Why You’ll Love This Recipe
- Easy Weeknight Dinner: Ready in just 35 minutes using simple, everyday ingredients.
- Creamy Homemade Sauce: The rich sour cream enchilada sauce is smooth, cheesy, and packed with flavor.
- Family Favorite: Mild flavors make these chicken enchiladas a dinner both kids and adults love.
- Great for Leftovers: Make them ahead, freeze for later, or enjoy leftovers for lunch the next day, just like my Easy Chicken Enchiladas.
Ingredient Notes
Here's a quick overview of what you'll need to make these 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 for getting dinner on the table even faster.
- Flour Tortillas: I prefer flour tortillas because they’re soft and hold the creamy filling together well. If you prefer a more traditional enchilada, warmed corn tortillas work great too.
- Sour Cream: Full-fat sour cream creates the creamiest sauce. Stir it in after removing the sauce from the heat to keep it smooth and prevent curdling.
- Green Chiles: Mild diced green chiles add flavor without much heat. If you like a little spice, swap them for hot green chiles.
Add In's & Variations
These enchiladas are easy to customize based on what you have on hand or what your family loves.
- Swap the Protein: Try shredded turkey or cooked ground beef instead of chicken.
- Use Corn Tortillas: Flour tortillas are my family’s favorite, but warmed corn tortillas are a great option if you prefer a more traditional enchilada.
- Make It Spicy: Add diced jalapeños, use hot green chiles, or swap in Pepper Jack cheese.
- Add Veggies: Stir in corn, sautéed bell peppers, spinach, or mushrooms for extra flavor and texture.
- Add Beans: Mix black beans or pinto beans into the filling, or serve with my Charro Beans on the side.
- Season the Filling: Add taco seasoning, garlic powder, cumin, salt, black pepper, or chili powder if you want a bolder Tex-Mex flavor.
How to Make Sour Cream Enchiladas
These enchiladas come together with a simple chicken filling and a homemade sour cream enchilada sauce before baking until hot and bubbly. Once you stir the sour cream into the sauce, avoid bringing it to a boil so it stays smooth and creamy.
Step 1. In a skillet over medium heat, cook the chicken and onion in oil until the chicken is cooked through and the onion is tender.
Step 2. Divide the chicken mixture between the tortillas and sprinkle with 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 sauce evenly over the enchiladas and sprinkle with the remaining cheese.
Step 4. Bake at 400°F for about 20 minutes, or until the cheese is melted, golden brown, and the enchiladas are hot and bubbly. Remove from oven and let them 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 enchilada sauce.
- Homemade Refried Beans: Hearty, flavorful, and always a great addition.
- 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 even more flavor, garnish your enchiladas with chopped cilantro, sliced avocado, diced tomatoes, green onions, or a squeeze of fresh lime juice before serving.
Storage & Reheating
- Refrigerate: Store leftovers covered or in an airtight container 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 up to 24 hours in advance, cover, and refrigerate until you’re ready to bake.
- Freeze: Freeze before or after baking for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Helpful Tip: The sauce will thicken once chilled but will become smooth and creamy again as it reheats.
Sour Cream Chicken Enchiladas Recipe FAQs
Yes! Assemble the enchiladas up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed when you’re ready to serve.
Yes! You can freeze them before or after baking for up to 2 months. Thaw overnight in the refrigerator before reheating.
Absolutely! Corn tortillas are a more traditional option. Warm them first to help prevent cracking when rolling.
This usually happens if the sauce gets too hot. Remove the pan from the heat before stirring in the sour cream, then mix until smooth. Avoid boiling the sauce after the sour cream has been added.
More Enchilada Recipes You’ll Love
These Sour Cream Chicken Enchiladas are creamy, cheesy comfort food packed with flavor. This easy, family-friendly Tex-Mex dinner is perfect when you want a delicious meal made with simple ingredients.
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
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Sour Cream Chicken Enchiladas
Video
Ingredients
- 1 lb cooked boneless, skinless chicken breasts shredded or diced
- 1 onion finely chopped
- 1 tablespoon vegetable oil
- 8-10 flour or corn tortillas warmed
- 1 ½ cups shredded Mexican cheese
- ¼ cup butter
- ¼ cup all-purpose flour
- 15 oz chicken broth
- 1 cup sour cream
- 4 oz green chiles diced
Instructions
- Heat the oil in a large skillet over medium heat. Add the chicken and onion and cook until the onion is tender and the chicken is heated through.
- Divide chicken between tortillas, sprinkle with cheese, roll each tortilla tightly, and place seam-side down in a greased 9×13 dish.
- Melt the 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 from the heat and stir in the sour cream and green chiles until smooth. Pour the sauce evenly over the enchiladas and sprinkle with the remaining cheese.
- Bake for about 20 minutes, or until the cheese is melted and the enchiladas are hot and bubbly. Let rest for 5 minutes before serving.
Notes
- Rotisserie Chicken: My favorite shortcut for getting dinner on the table even faster.
- Tortilla Tip: Flour tortillas stay soft and hold together well, while warmed corn tortillas are a great traditional option.
- Sauce Tip: Remove the sauce from the heat before stirring in the sour cream to keep it smooth and creamy.
- Make Ahead: Assemble up to 24 hours in advance, cover, and refrigerate until ready to bake.
- Freezer Friendly: Freeze before or after baking for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Rest Before Serving: Let the enchiladas rest for about 5 minutes after baking so the sauce can thicken slightly.
Linda says
Was Great, will fix again! I used salsa with chicken and added ranch sour cream.
Kristin says
Yum!! So glad to hear you enjoyed it!
Debra Machka says
First of all I have never made enchiladas. Second, I haven’t eaten any since my Chi Chi’s closed.
I made these on Sunday. I doubled the recipe. My family flipped. Didn’t even have time to take a pic or bring any home for myself. I used packaged enchilada seasoning in mine.
Kristin says
Yea!!! I love hearing this! My family LOVES when I make these, so I am so glad to hear yours loved them too!!
Virginia says
Wow! So delicious!!
Kristin says
Yea!! So glad you enjoyed!
Lilian says
Would it matter if I left out the green Chile’s?
Kristin says
Nope, it just adds a tasty addition, but you can omit!
Grace says
Still looking for the recipe for the homemade taco seasoning? It said recipe was below but can’t find it
Kristin says
Oops, good catch! Just added it into the recipe, sorry about that!
Here it is: https://thecookinchicks.com/taco-seasoning/
Charisa says
Have you tried to freeze this for batch cooking? I like to make multiple batches of recipes and eat one and freeze one for later. I wasnt sure if the sauce would freeze and thaw ok.
Kristin says
I never tried freezing these, however, I don’t know how it would do because the tortillas may get mushy after thawing! You could cut this recipe in half though??
Chuck says
Just tried your sour cream enchiladas. Fantastic!
Kristin says
So glad you enjoyed them! That’s a family favorite in my house!!
Gail says
I made this ….it was very good….had fresh avocado an tomatoes with the enchiladas ….will make again…thanks
Kristin says
Ooooo yum! Great idea on adding avocado and tomato on top! So glad you enjoyed it 🙂
Anonymous says
Love ALL your recipes…….but……….wish you had a pinterest pin for each of your recipies.
Kristin and Adriana says
Thanks!!! We actually do, if you hover over the picture on each recipe, you should see a Pinterest icon, if you click it, it will bring the pin it now icon up for you 🙂
Angie says
Any tips for mobile ?? this a great recipe thanks!
Kristin and Adriana says
Here is our Pinterest board, if you follow us, you’ll get to see all of our recipes and pins 🙂
https://www.pinterest.com/kmhayes0624/the-cookin-chicks/
Carrie Blohm says
I am lactose intolerant what can I use to replace sour cream?
Kristin and Adriana says
You could use soy sour cream or soy yogurt if your store has it. It’s typically in the organic health food section 🙂
Anonymous says
Made this last night, they were amazing!!!
Misty lohman says
This was a great recipe, my family loved it including the two kids!!! Definitely will make this again. Thanks
Little Susie Home Maker says
I grew up on Mexican food as well and dont want to imagine life without it! This looks yummy! Glad I found your blog via FB!
Blessings,
Little Susie Home Maker
Kristin and Adriana says
Yea!! We love hearing that!! So glad it was a hit with your family and you!!
Kelly A, says
Great recipe Thanks!
We had this for dinner last night, first time making enchiladas. It turned out perfect easy and quick, totally will make it again!