These Sour Cream Chicken Enchiladas are creamy, cheesy, and full of flavor. Made with corn tortillas, shredded chicken, and a homemade sour cream enchilada sauce, they're an easy weeknight dinner win.
We love our enchiladas around here. These Cheesy Beef Enchiladas have been a staple in my kitchen for over ten years, but lately, these Sour Cream Chicken Enchiladas are the ones everyone keeps requesting. They're incredibly flavorful, creamy, and surprisingly easy to make.
I've included two different ways to cook the chicken in this recipe, both of which work great. Searing the chicken is a little more hands on, while boiling it is quick and simple. It really just comes down to how much time you have and what works best for you.
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Key Ingredients & Substitutions
- Corn Tortillas - give these enchiladas classic flavor. You can substitute flour tortillas if you prefer.
- Chicken - cooked and shredded works best. You can boil or sear the chicken, depending on how hands on you want to be.
- Cheese - Monterey Jack and pepperjack add great flavor and melt beautifully. Feel free to use your favorite cheese blend.
- Sour Cream - This is the base of the enchiladas sauce and gives it that creamy, slightly tangy flavor.
- Green Chiles - These add flavor without too much heat. You can adjust the amount to taste.
See the recipe card below for the full list of ingredients and measurements.
How To Make Sour Cream Chicken Enchiladas
This sour cream chicken enchiladas recipe comes together in just a few simple steps. You'll make a quick chicken filling, a creamy sour cream enchilada sauce, then assemble and bake until bubbly.
- Mix the chicken, cheese, onions, garlic, chiles, and spices until fully combined.
- Make a roux in the saucepan to thicken the sour cream enchilada sauce.
- Whisk in the chicken stock, then stir in the sour cream, cheeses, spices, and chiles.
- Warm the tortillas, fill with the chicken mixture, and place in the lightly sauced baking dish.
- Pour the remaining sour cream enchilada sauce over the enchiladas, cover, and bake.
- Garnish with fresh cilantro if desired. Enjoy!
See the recipe card below for the full recipe.
What To Pair with Enchiladas
These Sour Cream Chicken Enchiladas pair perfectly with classic sides like Spanish Rice, Refried Beans, Guacamole or a simple homemade salsa. They're easy to mix and match depending on what you have on hand.
👉 Sky's Tips
- Make sure the corn tortillas are warm and pliable before rolling to prevent tearing.
- Sprinkle a little extra cheese over the sauce before baking for an extra cheesy finish.
- If making ahead, cool completely before covering with plastic wrap and refrigerating.
- Replace plastic wrap with foil before baking. If baking straight from the refrigerator, add about 15 to 20 minutes to the baking time.
Storage
Leftover sour cream chicken enchiladas store well. Keep them in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
Corn tortillas need to be warmed first so they're pliable and don't crack when rolled.
Yes, rotisserie chicken works great and is an easy time-saving option.
Yes, flour tortillas can be used if you prefer, though corn tortillas give a more traditional enchilada flavor.
Yes, you can assemble the enchiladas ahead of time, cover, and refrigerate until ready to bake.
I hope you enjoy this Sour Cream Chicken Enchiladas recipe as much as we do. They're a comforting, flavorful dinner that's perfect for busy weeknights.
-Sky🩷
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📖 Recipe
Sour Cream Chicken Enchiladas
Ingredients
Filling
- 1 pound chicken breasts cooked and shredded*
- 2 tablespoons olive oil
- ½ cup yellow or white onions small diced
- 2 cloves garlic cloves minced
- 2 tablespoons diced green chiles canned
- ½ cup pepperjack cheese shredded
- ¾ cup monterey jack cheese shredded
- 1 teaspoon granulated garlic
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon chipotle powder
- 1 teaspoon salt
- ½ teaspoon pepper
Sour Cream Sauce
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups chicken stock
- ¾ cup sour cream
- ¾ cup monterey jack cheese shredded
- ½ cup pepperjack cheese shredded
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- 3 tablespoons diced green chiles
Instructions
- For the filling: In a large bowl, combine the shredded chicken (see notes), diced chiles, pepperjack cheese, monterey jack cheese, and all of the spices. Set aside.
- In a saucepan over medium heat, add the 2 tablespoons of olive oil. Once hot, add in the diced onions and cook until tender. Stir in the garlic and cook for 30 seconds. Turn off the heat and transfer half of the onion garlic mixture to the bowl with the chicken, leaving as much oil in the saucepan as possible. Stir the chicken mixture to fully combine.
- For the sauce: Place the saucepan back over medium heat and stir in the flour to form a roux. Slowly whisk in the chicken stock until smooth. Stir in the sour cream and continue whisking until fully incorporated. Add the cheeses until melted, then season with the salt and cumin and stir in the diced green chiles.
- Warm the corn tortillas by wrapping them in a damp kitchen towel and microwaving in 30 second intervals until warm and pliable.
- Preheat the oven to 350°F. Pour enough enchilada sauce in a 9x13 baking dish to lightly coat the bottom.
- Fill and roll each tortilla with the chicken mixture and place seam side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with additional cheese if desired.
- Cover with foil and bake for 30 to 35 minutes. Remove the foil and continue baking for 5 minutes. Garnish with cilantro if desired. Enjoy!
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