Name: Sour Cream Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 tablespoon vegetable oil; 1 jalapeno (seeded and minced); 1 large onion (diced); 3 cups chicken breast (cooked and shredded); 2 cans green chiles (4 oz cans, drained and chopped); 2 cups chicken broth (divided); 1/2 cup heavy cream; 2 tablespoons butter; 2 tablespoons flour; 1 cup sour cream; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 2 cups monterey jack cheese (grated); 12 small flour tortillas; salt and pepper (to taste); cilantro (chopped, for garnish)

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5 from 18 votes

This sour cream chicken enchilada recipe is so creamy and delicious. If you love Mexican food, then you're going to love this hearty Mexican classic chicken enchiladas recipe smothered in a sour cream sauce and baked to perfection. This easy recipe only requires an hour of your time and will certainly delight you with sweet and spicy flavors combined with melted sharp cheddar cheese.

sour cream chicken enchiladas topping with fresh cilantro

If you love enchiladas remember to check out my easy Mexican lasagna with tortillas, homemade enchilada sauce and enchiladas verdes with chicken. These two recipes are fantastic when combined!

Contents

🧀 Cheesy Chicken Enchiladas
🍽 What You Need
🔪 How to make Sour Cream Chicken Enchiladas
💭 Top tips for success
📖 Easy variations
🥗 What to serve with
🧊 Storing and ♨️ Reheating
Related Enchilada Recipes
👪 Serving Size
📋 Recipe
💬 Comments

🧀 Cheesy Chicken Enchiladas

From Mexico to your dinner table in an hour that serves 6 people!

This easy enchilada recipe is all about comfort food, a bit of spice, an amazing sour cream sauce, and CHEEEESE, lots of delicious melty CHEESE!

Serve them on their own baked in the delicious white enchilada sauce or serve them with Mexican slaw or refried beans for an authentic Mexican dinner.

These enchiladas are very versatile, and the ingredients are flexible to fit your everyone's needs. If you want to try something different, check out the succulent beef enchilada casserole or the best homemade enchilada sauce.

Make a double batch of them and store the leftover for the next day! And sour cream chicken enchiladas taste even better the following day because the tortillas soak up all the sour cream sauce and the chicken mixture stays moist.

🍽 What You Need

You'll need a few ingredients to make this fantastic sour cream chicken enchilada recipe. Still, it is definitely worth it!

Equipment

Baking dish or casserole dish
Large mixing bowl
2 skillets or 1 skillet and one pan

Ingredients

1 tablespoon vegetable oil
1 jalapeno - seeded and minced
1 large onion - diced
3 cups chicken breast - cooked and shredded
2 cans green chilies - 4 oz cans, drained and chopped
2 cups chicken broth - divided
½ cup heavy cream
2 tablespoon butter
2 tablespoon flour
1 cup sour cream
½ teaspoon cumin
½ teaspoon garlic powder
2 cups Monterey Jack cheese - grated
12 small flour tortillas
Salt and pepper - to taste
Fresh cilantro - chopped, for garnish

I use Monterey Jack cheese and some shredded chicken from the roasted chicken I made the day before. Feel free to mix this recipe up with different cuts of chicken, different types of cheese, and even different tortillas.

🔪 How to make Sour Cream Chicken Enchiladas

To make this chicken & sour cream enchilada recipe kid-friendly, I recommend adjusting the spice level accordingly. I tend to use 1 can of mild green chiles for my kids and omit the jalapenos to make the enchilada sauce sweeter and less spicy.

Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and grease a baking dish with cooking spray or butter.

Step 1

Sauté the minced jalapeno and chopped onion in a skillet over medium heat for a few minutes until softened.

Sauté the minced jalapeno and chopped onion in a pan

Step 2

Add the shredded chicken, ½ cup of chicken broth, heavy cream, and half the green chilies.

Step 3

Mix the ingredients for 4 minutes until combined and hot, then remove the skillet from the heat and set aside.

Step 4

In the other skillet, melt butter and add the flour. Whisking continuously for 1 minute until combined. Pour in the rest of the chicken broth bit by bit while frequently whisking until it gets to a thick consistency.

Step 5

Stir in the remaining green chilis, add sour cream, garlic powder, and cumin.

sour cream, garlic powder, and cumin in a pan

Step 6

Then remove the skillet from the heat and add in half of the cheese, salt, and pepper to taste.

Step 7

Heat the flour tortillas in the microwave for 20 seconds to soften them. Then start assembling the sour cream chicken enchiladas by spreading half a cup of the chicken mixture evenly on each warm tortilla. Roll them tightly, and place each one seam side down in the prepared baking dish.

rolls tortillas enchiladas prepared in a baking dish.

Step 8

Pour the sour cream cheese sauce over the rolled tortillas and top with the remaining shredded cheese. Place the baking dish in the preheated oven and bake it for 30 minutes until golden brown and bubbling.

Step 9

Remove the chicken enchiladas with sour cream sauce from the oven, let them cool for 10 minutes, and garnish the enchiladas with avocado, chopped cilantro, or salsa.

cooked chicken enchiladas with sour cream sauce

💭 Top tips for success

Use a rotisserie chicken instead of baking and shredding chicken breasts to save yourself some time in the kitchen.
Make it gluten-free by using corn tortillas or flour tortillas that are free from gluten.
This recipe is absolutely delicious with a variety of sharp cheddar cheese and mild cheese. Try mixing Monterey, pepper jack, cheddar, and gouda for the cheese sauce and topping.

📖 Easy variations

Swap the shredded chicken for ground beef, sausage, or slow-cooked pork.
Enhance the chicken mix with a tin of cream chicken soup and omit the heavy cream.
Substitute the sour cream for plain Greek yogurt or crème fraise.
Do you like spicy food? Then why not make the white chicken enchiladas recipe even hotter by adding a tablespoon of hot sauce and a small handful of freshly diced green chilies.

🥗 What to serve with

I usually serve sour cream chicken enchiladas with rice, slaw, or a simple salad when I have guests over for dinner. Most of the time, I never even touch the side dishes. The showstopper is these excellent enchiladas, and I am stuffed after about 3 or 4 of them.

If you are thinking to fill the dinner table with other delicious Mexican recipes as well as these shredded chicken enchiladas with sour cream sauce, then check out some of these suggestions:

Potatoes

If you are not bothered much about the carb count, feel free to serve those tasty enchiladas with mashed potato, fried, or even a cold potato salad. My kids like to eat potato smiley faces with their chicken enchiladas because they are fun to make and taste great dipped in the delicious cheese & sour cream sauce.

Rice

Why not make some fragrant one-pot Mexican rice full of spicy, herby tomato flavors and filled with vegetables. A perfect companion to go with enchiladas that can be eaten hot or cold!

Salad

Whip up a simple Mexican salad loaded with healthy goodness from the chopped tomatoes, corn, black beans, bell pepper, zucchini, sliced green onions, lettuce, and topped with crispy corn tortillas and a sweet aromatic dressing.

Guacamole

Nothing says Mexico like guacamole! Commonly accompanied by nachos and cheese, but I actually enjoy dipping my sour cream chicken enchiladas into the smooth guacamole. Grab two avocados and squeeze one lime, a touch of salt, and voila! As simple as that.

🧊 Storing and ♨️ Reheating

These sour cream chicken enchiladas are perfect for storing uncooked or cooked in the fridge or the freezer. If you are thinking of preparing some in advance for another day, you can store them for a few days in the fridge and a few months froze.

Fridge

Cooked

Wait until the leftovers have cooled down. Transfer the ingredients to an airtight container or wrap the baking dish in aluminum foil and place it in the fridge for up to 3 days.

Uncooked

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

Reheating

Leave the dish out of the fridge while preheating the oven to 350 Fahrenheit and bake for 30 minutes.

Freezer

Cooked

Simply cover the sour cream chicken enchiladas with plastic wrap or transfer the leftovers to an airtight container and freeze it for 3 months.

Uncooked

After you have covered the rolled tortillas with sour cream sauce and shredded cheese, cover the baking dish with 3 layers of plastic wrap and freeze it for up to 5 months.

Reheating

There is no need to thaw frozen sour cream chicken enchiladas. Simply preheat an oven to 350 degrees Fahrenheit (177 degrees Celsius) and bake them frozen for 45 minutes until bubbly.

👪 Serving Size

They serve 6 people and will last a good few days if there's any leftover! Make sure to prepare a double batch of them just in case and also for midweek meal prep.

Give them a try, and let me know what you think of this sour cream chicken enchiladas recipe.

📋 Recipe