Sour Cream Chicken Enchiladas Recipe

If you’re craving a cozy, creamy Mexican dinner that tastes like it came straight from a restaurant, you’re going to flip for this Sour Cream Chicken Enchiladas Recipe. I absolutely love how this turns out every time—rich, cheesy, with just the right amount of tang from the sour cream. It’s the kind of meal that makes my family go crazy and leaves you licking your fingers. Stick around because I’m going to walk you through every step, share some kitchen secrets, and help you get these enchiladas absolutely perfect on your first try.

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Ingredients You’ll Need

The combination of butter and olive oil creates a rich base for the sauce, while the chicken broth and sour cream bring that signature velvety texture. The diced green chilies add subtle heat and flavor without overpowering the dish. I always recommend using fresh tortillas and good-quality cheese to take it over the top.

• Butter: Adds richness and helps create the roux for the sauce’s creamy base.
• Olive oil: Balances butter with a slight fruitiness—helps prevent the roux from burning.
• All-purpose flour: Thickens the sauce perfectly without lumps when whisked properly.
• Salt: Essential for flavoring the sauce just right; add more or less to your taste.
• Low sodium chicken broth: Keeps the sauce light and savory—low sodium lets you control saltiness.
• Full-fat sour cream: The star ingredient! Adds tang, creaminess, and smoothness.
• Diced green chilies: Adds mild heat and depth, found canned in most grocery stores.
• Monterey Jack cheese: Melts beautifully for both inside the sauce and as a topping.
• Shredded chicken: Use leftover roasted chicken or rotisserie chicken for convenience.
• Corn tortillas: The authentic choice here—warm them to prevent cracking when rolling.

Variations

I like to switch things up depending on the season or what I have on hand. This Sour Cream Chicken Enchiladas Recipe is really flexible, so don’t be afraid to put your own spin on it—whether that’s swapping cheeses or adding veggies to the filling.

• Add veggies: Sometimes I toss in sautéed bell peppers or corn to add color and texture, which my family loves.
• Spicy kick: For those who like it hotter, I mix in chopped jalapeños or swap green chilies for mild canned hatch chiles.
• Cheese swap: Try pepper jack or a blend of cheddar and Monterey Jack for extra bold flavor.
• Make it lighter: Use Greek yogurt instead of sour cream for a tangy, lower-fat alternative.

How to Make Sour Cream Chicken Enchiladas Recipe

Step 1: Create the Creamy Sauce Base

Start by melting butter with olive oil in a saucepan over medium heat—this combo prevents the butter from burning and gives a silky texture. Whisk in the flour and keep stirring for about a minute until you get that nutty aroma and the mixture turns golden. This roux is the secret to your smooth sauce, so don’t skip this step! Then, slowly pour in the chicken broth while whisking to avoid lumps. Let it simmer gently for about 5 minutes until you see it start to thicken; the texture should lightly coat the back of your spoon.

Step 2: Add the Sour Cream and Chilies

Mix the room temperature sour cream with a ladle of your warm broth mixture—this temp trick keeps the sour cream from curdling when you add it back to the pot. Pour this blend into the saucepan and stir in the green chilies. Return to a gentle simmer, whisk often and let the sauce thicken for about 5 more minutes. This is when those flavors really develop—and trust me, you’ll want to sneak a taste!

Step 3: Incorporate Cheese and Chicken

Remove the sauce from heat and stir in a cup of Monterey Jack cheese until it melts into that velvety sauce. Then, keep a little sauce aside for the topping later. Stir the shredded chicken into the rest—this moistens the meat and infuses every bite with creamy goodness. I usually use leftover cooked chicken or rotisserie chicken because it saves time, but freshly cooked shredded chicken works beautifully too.

Step 4: Warm and Roll the Tortillas

Microwaving the corn tortillas for 30 seconds, flipping, then another 15 seconds makes them pliable and easy to roll without cracking. I like setting up an assembly line to keep things moving efficiently: tortillas in the middle, sauce-covered chicken on one side, shredded cheese on the other, and your casserole dish ready at the end.

Step 5: Assemble and Bake

Spoon 2-3 tablespoons of the chicken mixture onto each tortilla, sprinkle with cheese, and roll them up seam-side down in your casserole dish. Once you’ve filled the pan with around 9-10 enchiladas, drizzle the reserved sour cream sauce on top and sprinkle the remaining cheese over everything. Bake at 375°F for 20-25 minutes until bubbly and golden brown around the edges. Let them sit for 5 minutes before serving—that way, everything sets nicely and won’t burn your mouth!

How to Serve Sour Cream Chicken Enchiladas Recipe

Garnishes

I like topping these enchiladas with a dollop of cool sour cream, fresh Pico de Gallo for a burst of brightness, thinly sliced jalapeños for some heat, and a sprinkle of freshly minced cilantro—it all adds layers of flavor and keeps things vibrant on your plate.

Side Dishes

Pair these with Spanish rice or cilantro lime rice, and some black beans or refried beans to round out the meal. A simple green salad or some grilled corn on the cob also balances the richness perfectly.

Creative Ways to Present

Once, I made this recipe for a Cinco de Mayo party and topped the whole casserole with colorful avocado slices, radish rounds, and pumpkin seeds for a fun crunch—not only was it gorgeous but everyone loved the extra textures and colors on their plate.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually mellow and deepen, making the next-day meal even better.

Freezing

This recipe freezes beautifully. I recommend baking the enchiladas first, letting them cool, and freezing in a covered dish or wrapped tightly in foil and plastic wrap. When you’re ready, just thaw overnight in the fridge and reheat in the oven.

Reheating

To reheat leftovers, cover with foil and bake at 350°F until warmed through, usually about 15-20 minutes. This method keeps the cheese melty and the sauce creamy, avoiding dryness that microwave reheating sometimes causes.

FAQs

Final Thoughts

This Sour Cream Chicken Enchiladas Recipe has become one of my go-to comfort meals—every bite is creamy, cheesy, and packed with tender chicken goodness. It’s easy enough for a weeknight but special enough to share for a dinner party. If you’re like me and love a dish that comes together quickly but tastes like you spent hours, give this recipe a try—I promise it’ll become a favorite in your home too!

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