Sour Cream Chicken Enchiladas

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!

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.

 

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!