Name: Sour Cream Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked chicken, shredded; ½ teaspoon chili powder; 1 cup shredded Monterey Jack cheese; 8 medium flour tortillas; 3 Tablespoons butter; 3 Tablespoons all purpose white flour; 2 cups chicken broth; 1 cup sour cream; 4 ounce diced green chiles; 1 teaspoon dried cilantro; ½ teaspoon onion powder; ½ teaspoon garlic powder; ¼ teaspoon black pepper; 1 cup shredded Monterey Jack cheese (remaining)

Jump to Recipe· 3.9 from 2 reviews

If you have a soft spot for comfort food that feels like a warm hug from the inside, this Sour Cream Chicken Enchiladas Recipe is exactly what you need in your culinary repertoire. Creamy, cheesy, and bursting with tender shredded chicken and subtle green chile zing, these enchiladas come together with humble ingredients yet deliver layers of delightful flavor. The magic lies in that luscious sour cream sauce that ties everything perfectly, creating a dish that’s both hearty and irresistibly smooth. Whether you’re cooking for a family dinner or craving a satisfying meal on a cozy night, this recipe offers a guaranteed crowd-pleaser that’s remarkably easy to prepare and bake to cheesy perfection.

Ingredients You’ll Need

A clear glass bowl filled with shredded cooked chicken that is light brown in color, with a soft texture and small pieces all mixed together, placed on a white marbled surface. To the upper right of the bowl, there are stacked white tortillas arranged neatly, and to the upper left, a small glass bowl containing white powder, likely flour, along with a partial view of a white liquid in another container. The overall setting is clean and bright, emphasizing the textures and colors of the shredded chicken and the surrounding items. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, quality ingredients is the first step to making enchiladas that truly shine. Each item plays an important role, from tender shredded chicken bringing protein and texture, to spices and cheese creating that signature rich and savory flavor. Let’s look at what you’ll need to make these delightful Sour Cream Chicken Enchiladas come alive!

2 cups cooked chicken shredded: Using cooked chicken saves time and provides tender, juicy bites throughout.
½ teaspoon chili powder: Adds a gentle warmth and depth without overpowering the dish.
2 cups shredded Monterey Jack cheese, divided: Offers creamy melt and gooey texture essential for enchiladas.
8 medium flour tortillas: Soft and pliable, perfect for rolling and holding the filling securely.
3 Tablespoons butter: Creates a rich base for the sauce while enhancing flavor.
3 Tablespoons all purpose white flour: Helps thicken the sauce for that creamy consistency.
2 cups chicken broth: Adds savory notes and moisture without heaviness.
1 cup sour cream: The star of the sauce that delivers tangy creaminess to balance richness.
4 ounce diced green chiles: Introduces mild heat and vibrant color.
1 teaspoon dried cilantro: Brings subtle herbal brightness for freshness.
½ teaspoon onion powder: Deepens savory flavor without overpowering.
½ teaspoon garlic powder: Adds aromatic savoriness to complete the sauce.
¼ teaspoon black pepper: Provides a final gentle kick to round out the spices.

How to Make Sour Cream Chicken Enchiladas Recipe

Step 1: Prepare the Oven and Baking Dish

Begin by preheating your oven to 350°F to ensure it’s ready for baking once your enchiladas are assembled. Lightly spray a 9×13-inch baking dish with non-stick spray—this simple step will help the enchiladas release easily after cooking and keeps things mess-free.

Step 2: Mix the Chicken Filling

In a large mixing bowl, combine your shredded cooked chicken with chili powder and half of your shredded Monterey Jack cheese. This mixture balances protein with subtle spice and gooey cheese, creating a filling that’s bursting with flavor in every bite.

Step 3: Fill and Roll the Tortillas

Divide the chicken mixture evenly among the flour tortillas. Fold the tortillas over the filling, then roll them up tightly and place them seam-side down into your prepared baking dish. This rolling technique helps keep the filling secured and neatly packed while baking.

Step 4: Make the Creamy Sauce

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about one minute to form a roux, which will thicken your sauce. Gradually whisk in the chicken broth until the mixture is smooth. Continue heating until the sauce thickens and starts bubbling, the perfect base for your creamy topping.

Step 5: Add Flavorful Ingredients to the Sauce

Lower the heat and stir in the sour cream, the diced green chiles, dried cilantro, black pepper, onion powder, and garlic powder. It’s important not to let the sauce boil after adding sour cream to keep it silky and prevent curdling. This sauce will envelop your enchiladas with tangy, spicy, and aromatic notes.

Step 6: Assemble and Bake Your Enchiladas

Pour the luscious sour cream sauce evenly over the rolled enchiladas. Then sprinkle the remaining Monterey Jack cheese on top to create a golden, bubbly crust during baking. Bake for 20 to 22 minutes, then switch your oven to high broil for about 3 minutes to achieve perfectly browned, slightly crispy cheese on top.

How to Serve Sour Cream Chicken Enchiladas Recipe

A single folded enchilada sits on a white plate, covered in creamy, lightly browned cheese sauce with small green herb bits scattered on top. The enchilada shows a soft, smooth texture with some slight bubbling of the cheese. On top is a dollop of white sour cream, garnished with small green herb pieces. The background is a white marbled surface with a pale blue and white checkered cloth partially visible at the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When it comes to garnishing your Sour Cream Chicken Enchiladas Recipe, think fresh and vibrant. Chopped cilantro or green onions add a lovely pop of color and freshness. A dollop of extra sour cream or a few slices of ripe avocado can bring creaminess and cool contrast that complements the warm, cheesy enchiladas beautifully.

Side Dishes

Pair your enchiladas with complementary sides like Mexican rice or cilantro lime rice to soak up any extra sauce. A crisp green salad with a zesty lime vinaigrette can balance the richness, while simple black beans or refried beans add heartiness and texture to round out the meal.

Creative Ways to Present

Want to impress your dinner guests? Serve your enchiladas family-style right from the baking dish or plate each individually with colorful garnishes arranged artistically around the edges. You can even stuff mini tortillas to create bite-sized versions for a fun appetizer or party platter guaranteed to disappear fast!

Make Ahead and Storage

Storing Leftovers

Leftover Sour Cream Chicken Enchiladas Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even more, making the next day’s meal just as delicious—if not better. Be sure to cool completely before storing to maintain texture.

Freezing

To freeze, assemble the enchiladas in a freezer-safe dish, but hold off on baking. Cover tightly with foil and freeze for up to 2 months. When ready to enjoy, bake them straight from the freezer, just adding extra baking time to ensure they’re heated through thoroughly.

Reheating

Reheat your enchiladas in the oven at 350°F for about 15-20 minutes, covered with foil to preserve moisture. For a quick meal, the microwave works, but be mindful that the cheese topping may lose some of its crispness. Adding a few extra minutes under the broiler after microwaving can help revive that golden finish.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a convenient and flavorful option that works perfectly in the Sour Cream Chicken Enchiladas Recipe, saving you time while still delivering tender meat.

What if I don’t have Monterey Jack cheese?

If Monterey Jack isn’t available, you can substitute with a mild cheddar or a Mexican cheese blend. The important part is to use a cheese that melts well to keep enchiladas gooey and delicious.

How spicy are these enchiladas?

These enchiladas have a mild warmth from chili powder and green chiles, but they’re definitely family-friendly. You can always add extra chiles or a pinch of cayenne pepper if you prefer more heat.

Can I prepare this recipe ahead of time?

Yes! You can assemble the enchiladas a day in advance, refrigerate them covered, and then bake when ready. This makes meal planning super convenient, especially for busy weekdays.

Is it possible to make this recipe gluten-free?

Definitely. Use gluten-free flour tortillas and substitute the all-purpose flour in the sauce with a gluten-free alternative such as cornstarch or a gluten-free blend to keep the texture and flavor just right.

Final Thoughts

There is something so wonderfully comforting about the creamy, cheesy layers in this Sour Cream Chicken Enchiladas Recipe. It’s a dish that feels like a special treat but comes together with ease, proving that delicious meals don’t have to be complicated. Whether you’re feeding a crowd or just craving a cozy dinner for yourself, give this recipe a go and watch it become one of your favorite go-to recipes for flavorful, satisfying comfort food.