Sour Cream Chicken Enchiladas

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Skip the canned soup and make these creamy Sour Cream Chicken Enchiladas instead. Filled with tender shredded chicken, melty cheese, and a flavorful green chile sour cream sauce, this easy enchilada recipe is comforting, satisfying, and perfect for busy weeknights or family dinners. They’re freezer-friendly, simple to make, and always a hit at the table. This recipe has been made, remade, frozen, reheated, doubled, and completely devoured by my family more times than I can count.

 

Ingredient Notes

Just common, straightforward ingredients needed for these chicken enchiladas:

• Flour tortillas – medium-size is best for a good filling-to-sauce ratio. Feel free to swap corn tortillas but I really love flour tortillas with this sauce.
• Shredded chicken – great use for your meal prep chicken or store-bought rotisserie chicken
• Shredded cheese – Mexican blend is great, but feel free to mix it up
• Butter and flour – to start the creamy white sauce (no canned soup here)
• Chicken broth and whole milk – builds the base of the sauce mixture
• Sour cream – the star of that velvety sauce
• Green chiles – or green chilies, whatever your can says (adds flavor, not heat)
• Cumin, salt, and black pepper – keeps things warm and seasoned
• Fresh cilantro – optional, but highly recommended for serving

How to Make Sour Cream Chicken Enchiladas

Pro Tip: Wrap your flour tortillas in a damp paper towel and microwave for 20-30 seconds to make them soft and easy to roll.

Step 1: Preheat the Oven

Preheat oven to 350°F. Spray one 9×13 and one 9×9 glass dish with nonstick cooking spray and set aside. If you have a larger casserole or lasagna pan, use that instead.

Step 2: Fill and Roll the Tortillas

Spread chicken and 2 cups of shredded cheese down the center of each tortilla, then roll them up. Place the filled tortillas into the prepared dish.

Step 3: Start the Sauce

Melt butter over medium heat in a saucepan. Whisk in the flour and cook for 1 minute. Slowly whisk in the chicken stock and bring to a boil, allowing the sauce to thicken.

Pro Tip: Don’t forget to TASTE your sauce before you smother your pan of enchiladas. Be sure to make it slightly saltier because the sauce will flavor the tortilla, chicken, and cheese that makes the complete dish.

Step 4: Assemble the Enchiladas

Reduce heat to low and stir in milk, salt, black pepper, sour cream, diced green chiles, and ground cumin. Cook for another minute until everything is heated through. Pour the sauce over the filled tortillas, spreading it evenly to the edges and in between each enchilada so they are fully coated.

Step 5: Add Cheese and Bake

Top the enchiladas with the remaining ½ cup of cheese. Bake for 20–30 minutes, or until hot and melty.

Step 6: Broil for a Golden Finish

At the very end of baking, turn on the broiler just until the cheese is lightly browned and fully melted. Watch closely, as this happens very quickly. Garnish with fresh chopped cilantro and serve hot.

Tools You’ll Need

This enchilada recipe comes together easily with a few basic kitchen tools. Using the right equipment helps keep the process smooth and ensures everything cooks evenly. Here are a few essentials:

Baking Dishes

These are essential for assembling and baking the enchiladas. I like using glass or ceramic dishes because they cook everything evenly and go straight from oven to table.

Medium Saucepan

You’ll use a medium saucepan to prepare the creamy green chile sauce. It’s perfect for melting butter, whisking in flour, and simmering everything together without sticking.

Whisk

A whisk helps blend the sauce smoothly, especially when combining flour with liquid. It keeps the texture lump-free and nice and creamy.

Mixing Spoon

This is handy for stirring the sauce and spreading it over the enchiladas before baking. It helps coat everything evenly.

Tips for Success

• Soften the tortillas before rolling : Warm tortillas slightly so they don’t crack and are easier to roll neatly.
• Taste the sauce before using : Check seasoning and make it slightly saltier since it flavors the whole dish.
• Use pre-cooked or rotisserie chicken : This saves time and keeps the filling juicy and flavorful.
• Pour sauce evenly over enchiladas : Make sure the sauce gets between and around each tortilla so everything stays moist.

What to Serve with Chicken Enchiladas

• Cilantro Lime Rice
• Mexican Street Corn with Mayonnaise
• Classic Guacamole
• Grilled Corn Salsa
• Pico de Gallo

Storage & Reheating

These sour cream chicken enchiladas are perfect for storing uncooked or cooked in the fridge or the freezer. Here is how I would suggest storing them for best results.

Fridge – allow enchiladas to cool to room temperature. Transfer enchiladas to an airtight container or wrap the baking dish in aluminum foil and place it in the fridge for up to 3 days.

Freezer – allow enchiladas to cool, then transfer the leftovers to an airtight container and freeze it for up to 3 months.

Make Ahead (Uncooked)

After filling and rolling the enchiladas and placing them in the dish, cover it with plastic wrap and cover the cheese & sour cream sauce, keeping them separate. Place everything in the fridge until you are ready to bake the enchiladas.

When you’re ready to bake, smoother enchiladas with sauce and cheese and bake as directed in the recipe card.

To reheat, cover and warm enchiladas in a 350°F oven until heated through. Individual portions can be reheated in the microwave for convenience. If frozen, thaw overnight in the refrigerator before reheating for the best texture. Adding a little extra sauce or cheese before reheating can help keep them moist and fresh.

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used, but flour tortillas are softer and hold the creamy sauce better.

Can I make these enchiladas ahead of time?

Yes, you can assemble them ahead and store in the fridge. Add the sauce and cheese just before baking for best results.

What type of chicken works best?

Shredded cooked chicken or rotisserie chicken works great and saves time while keeping the filling flavorful.

Are green chiles spicy?

No, canned green chiles add flavor rather than heat, making the dish mild and family-friendly.

Recipe Variations – Make Them Your Own!

Feel free to make this recipe your own! Here are a couple of variations:

• For a vegetarian version of this recipe, use black beans, pinto beans, or even white navy beans for a more subtle taste.
• You can replace the chicken with ground beef or ground turkey!
• Add jalapeños to make this recipe spicy chop up some jalapeños and add it along with the mild green chiles.
• Swap the Mexican blend cheese for Monterey jack or pepper jack 
• Use cream cheese in the sauce for extra richness
• Replace flour tortillas with yellow or white corn tortillas for a more traditional and gluten-friendly option
• Add some green onions or yellow onions to the chicken mixture for more texture and flavor
• Want a shortcut? Try with store-bought enchilada sauce (but mine’s better)
• Stir in a spoonful of salsa verde or a drained can of Rotel to the sauce mixture for a kick

More Enchilada Recipes to Try!

• Chorizo Enchiladas
• Beef Enchiladas
• Queso Chicken Enchiladas
• Green Chili Pork Enchiladas
• Red and Green Enchiladas
• Chicken Tortilla Casserole

These sour cream chicken enchiladas are creamy, cheesy, and full of flavor – the perfect recipe to feed your whole family any night of the week. The printable recipe is below. Have a wonderful day, friends!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.