These Sour Cream Chicken Enchiladas are a creamy, cheesy Tex-Mex favorite the whole family will love. Made with tender chicken, flour tortillas, green chiles, and a rich sour cream enchilada sauce, this easy dinner is perfect for busy weeknights or relaxed weekend meals.
I've been making these sour cream chicken enchiladas for years, and they're always a hit. The creamy white sauce is a comforting change from traditional red enchiladas, and the recipe is surprisingly easy to make. Serve them with a side of my easy Mexican rice for a complete meal.
Tender shredded chicken is wrapped in soft tortillas, topped with the rich sauce, and finished with plenty of melted cheese for a family-friendly dinner.
Quick Look: Easy Sour Cream Chicken Enchiladas
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
- Difficulty: Easy
- Best For: Easy weeknight dinners, make-ahead meals
- Main Ingredients: Chicken, tortillas, green chiles, sour cream enchilada sauce
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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 Recipe
What Is Sour Cream Enchilada Sauce?
Sour cream enchilada sauce is a creamy white sauce made with butter, flour, chicken broth, and sour cream instead of traditional red enchilada sauce. It has a smooth, rich texture and mild, tangy flavor that pairs perfectly with chicken and cheese.
Why You’ll Love This Recipe
- Quick & Easy: Made with simple ingredients, these enchiladas come together fast and are perfect for busy nights.
- Creamy & Comforting: The rich sour cream sauce and melted cheese make every bite warm and satisfying.
- Family-Friendly: Mild flavors and simple ingredients make this a dinner everyone at the table can enjoy.
- Great for Leftovers: These enchiladas reheat well, making them perfect for meal prep or next-day lunches.
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 or diced chicken works great. Rotisserie chicken saves time, or you can quickly cook and shred chicken breasts at home before assembling.
- Flour Tortillas: Corn tortillas are more traditional, but flour tortillas are softer and hold the filling and sauce together better.
- Shredded Cheese: A Mexican blend melts smoothly and adds richness. Monterey Jack is extra creamy, while Pepper Jack adds a little heat.
- Butter & Flour: Used together to create the base for the creamy sauce.
- Chicken Broth: Thins the sauce and adds savory flavor.
- Sour Cream: The star of the sauce, giving it that creamy, tangy finish.
- Green Chiles: Add mild flavor and a gentle kick without being too spicy.
- Seasonings (Optional): A little taco seasoning, garlic powder, or cumin can be added to the chicken filling for extra flavor if you like a slightly bolder taste.
Add In's & Variations
These enchiladas are easy to customize based on what you have on hand or what your family loves.
- Add Veggies: Mix in bell peppers, spinach, or sautéed mushrooms for extra flavor.
- Make It Spicy: Add diced jalapeños or use Pepper Jack cheese.
- Swap the Protein: Try shredded turkey or cooked ground beef instead of chicken.
- Add Beans: Stir in black beans or pinto beans, or serve with Charro Beans on the side.
- Use Corn Tortillas: For a more traditional option, use corn tortillas (warm first so they don't crack).
- Bulk Up the Filling: Stir in a handful of corn, a spoonful of Rotel, or extra green chiles for more texture and flavor.
How to Make Sour Cream Enchiladas
These creamy enchiladas come together with a simple chicken filling and a rich homemade sour cream sauce, then bake until hot and bubbly. Once the sour cream is added to the sauce, heat gently and avoid boiling to keep it 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. Sprinkle with cheese, roll up tightly, and place seam-side down in a greased 9×13 baking dish.
Step 3. In a saucepan, melt butter. Whisk in flour and cook for about 2 minutes. Slowly whisk in chicken broth and cook until thickened. Remove from heat and stir in sour cream and green chiles. Pour the sauce over the enchiladas and top with remaining cheese.
Step 4. Bake at 400°F for about 20 minutes, until hot and bubbly.
Serving Suggestions
These enchiladas pair well with classic Mexican-inspired sides, or you can keep things simple and serve them on their own.
- Homemade Refried Beans– Quick, flavorful, and a perfect hearty side.
- Easy Mexican Rice– A classic pairing that balances the creamy sauce.
- Mexican Street Corn Casserole– Sweet, savory, and always a crowd-pleaser.
- Restaurant-Style Tableside Guacamole– Creamy avocado adds a fresh, cool contrast to the warm enchiladas.
- For extra flavor and freshness, top with chopped cilantro, sliced avocado, pico de gallo, or a squeeze of lime before serving.
Storage & Reheating
- Refrigerate: Store leftovers covered in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave or bake the full dish at 350°F until heated through.
- Make Ahead: Assemble without baking, cover tightly, and refrigerate up to 24 hours before baking.
- Freeze: Wrap tightly and freeze before or after baking for up to 2 months. Thaw overnight in the fridge before reheating.
- Best Texture Tip: If reheating a full pan, cover with foil and warm gently to keep the sauce creamy and prevent the tortillas from drying out.
Sour Cream Chicken Enchiladas Recipe FAQs
Yes! Assemble the enchiladas without baking, cover tightly, and refrigerate up to 24 hours before baking.
Absolutely. Freeze before or after baking, wrapped tightly. Thaw overnight in the fridge before reheating.
Avoid adding too much sauce before baking, especially if making them ahead. For best texture, pour the sauce over the enchiladas just before baking.
Yes. Corn tortillas are more traditional, but warm them first so they don't crack when rolling.
Yes! Rotisserie chicken is a great shortcut and adds extra flavor.
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 Recipe
Video
Ingredients
- 1 lb boneless, skinless chicken cooked and diced or shredded
- 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
- In a skillet over medium heat, cook chicken and onion in oil until heated through and tender.
- Divide chicken between tortillas, sprinkle with cheese, roll up, and place seam-side down in a greased 9×13 dish.
- Melt butter in a saucepan. Whisk in flour and cook 2 minutes. Slowly whisk in chicken broth and cook until thickened. Remove from heat and stir in sour cream and green chiles. Pour sauce over enchiladas and top with remaining cheese.
- Bake at 400°F for about 20 minutes, until hot and bubbly.
Notes
- Make Ahead: Assemble up to 24 hours in advance. Add sauce just before baking for best texture.
- Freezer Friendly: Freeze before or after baking for up to 2 months. Thaw overnight in the fridge.
- Tortilla Tip: Corn tortillas are more traditional, but flour tortillas are softer and hold together better.
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!