If you’re craving a cozy, comforting dish that’s bursting with flavor and downright irresistible, then you’re in for a treat with this Creamy Sour Cream Chicken Enchiladas Recipe. I absolutely love how the creamy sauce balances the tender shredded chicken and melty Monterey Jack cheese wrapped up in warm corn tortillas. When I first tried this recipe, it quickly became a family favorite, and I promise, once you make it, you’ll understand why it’s such a standout. Stick with me here—I’ll share all the tips and tricks to help you get these enchiladas perfectly creamy, cheesy, and satisfying every single time.
Why You’ll Love This Recipe
- Rich and Creamy Sauce: The sour cream-based sauce is luxuriously smooth and flavors every bite perfectly.
- Simple Ingredients: You probably have most of these staples already, making it an easy, approachable weeknight dinner.
- Family-Friendly: This recipe pleases kids and adults alike, making it a go-to for gatherings or casual meals.
- Make-Ahead Friendly: Prepare in advance or freeze leftovers – it reheats beautifully without losing that creamy goodness.
Ingredients You’ll Need
Each ingredient in this Creamy Sour Cream Chicken Enchiladas Recipe plays a key role in creating the perfect balance of flavors and textures. From buttery flour-thickened sauce to melty cheese and tender chicken, these simple pantry staples come together to make magic. When shopping, aim for high-quality sour cream and fresh chicken for the best results.
- Butter: It gives the sauce a rich base and helps create that silky, creamy texture.
- Olive oil: Adds a subtle fruity depth and helps prevent the butter from burning when making the roux.
- All-purpose flour: The thickening agent for your sauce – don’t skip this step for the perfect consistency.
- Salt: Balances the flavors, but remember to taste and adjust as you go.
- Low sodium chicken broth: Keeps the sauce flavorful without becoming too salty.
- Full-fat sour cream: The star of the show – makes the sauce creamy, tangy, and luscious. Let it come to room temperature before mixing.
- Diced green chilies: Add just the right kick and a hint of smoky flavor without overpowering the dish.
- Monterey Jack cheese: Melts beautifully and gives a mild, creamy cheese pull that everyone loves.
- Shredded chicken: Use cooked, shredded chicken (homemade or store-bought) for quick assembly and tender bites.
- Corn tortillas: Warmed before rolling to keep them soft and flexible for rolling without cracking.
Variations
Personally, I love to tweak this Creamy Sour Cream Chicken Enchiladas Recipe based on what’s in season or what my family’s craving. Feel free to customize it with different cheeses or add veggies to the filling—you’ll find it’s super adaptable!
- Cheese Swap: I sometimes use Pepper Jack for a spicy kick or a blend of Cheddar and Monterey Jack for a sharper flavor.
- Vegetarian Version: Replace chicken with roasted veggies like zucchini, corn, and bell peppers for a meatless twist that’s just as creamy.
- Adding Heat: Mix in diced jalapeños or sprinkle cayenne into the sauce if you want it spicy—my family loves it this way!
- Dairy-Free: I’ve experimented using coconut cream instead of sour cream and vegan cheese for a dairy-free but still flavorful version.
How to Make Creamy Sour Cream Chicken Enchiladas Recipe
Step 1: Get Your Sauce Ready
Start by melting butter with olive oil over medium heat in a saucepan. This combo keeps the butter from burning and adds a nice depth of flavor. Once melted, whisk in the flour and keep stirring until it turns golden and smells toasty, about a minute. This is your roux and the key to that silky sauce texture. Slowly pour in your chicken broth while whisking continuously. This prevents lumps and lets the mixture thicken evenly. Let it come to a gentle simmer for about 5 minutes.
Step 2: Combine Sour Cream and Chilies
In a separate bowl, stir the room-temperature sour cream with a ladle of your warm sauce mixture to temper it—trust me, this step avoids curdling later on. Pour this mixture back into the saucepan, add the diced green chilies, return to a simmer, and whisk often until thickened, about 5 more minutes. Taking your time here is essential; patience pays off with that creamy, rich sauce you’re aiming for.
Step 3: Add Cheese and Prepare the Filling
Remove the sauce from the heat and stir in one cup of Monterey Jack cheese until melted and smooth. In a large bowl, combine the shredded chicken with most of the sauce, saving a couple of cups for topping. Warming the chicken slightly beforehand helps it soak up the sauce better, so if your chicken is cold, give it a quick heat-up.
Step 4: Warm Tortillas and Assemble
Warm the corn tortillas in the microwave for 30 seconds, flip, and heat another 15 seconds to make them soft and flexible—this stops them from cracking when you roll. Line everything up: tortillas in the middle, chicken-sauce mix on one side, shredded cheese on the other, and your casserole dish ready to go. Spoon a few tablespoons of the chicken mixture onto each tortilla, sprinkle with cheese, and roll it up tightly. Place each enchilada seam side down in your prepared dish.
Step 5: Top and Bake
Drizzle the reserved sour cream sauce evenly over the rolled enchiladas, then sprinkle the remaining cheese on top. Bake at 375°F for 20-25 minutes until you get those beautiful golden edges and bubbly cheese. Honestly, the aroma that fills your kitchen right now? Probably one of the best parts of the whole process!
Step 6: Let Cool and Serve
Once out of the oven, let your enchiladas sit for about 5 minutes. This helps the sauce settle and makes them easier to serve without falling apart. I love topping mine with extra sour cream, fresh cilantro, and a squeeze of lime—it just brings everything alive.
Pro Tips for Making Creamy Sour Cream Chicken Enchiladas Recipe
- Don’t Skip Tempering the Sour Cream: Mixing sour cream with a bit of warm sauce before adding it prevents curdling and keeps your sauce perfectly smooth.
- Warm Tortillas for Easy Rolling: Heating corn tortillas just right makes rolling easier without cracking, giving you neat enchiladas every time.
- Use Low Sodium Broth: It helps control saltiness so your sauce doesn’t become overpowering—plus, you can always add more salt to taste at the end.
- Avoid Overbaking: Watch the enchiladas closely toward the end of baking to keep the cheese melty but not dried out.
How to Serve Creamy Sour Cream Chicken Enchiladas Recipe
Garnishes
I’m a big fan of layering on garnishes that add freshness and a little zip. Freshly minced cilantro and thin jalapeño slices brighten the rich creaminess. A dollop of cool sour cream on top adds even more lusciousness, and drizzling fresh lime juice right before digging in gives everything a wonderful pop of citrus.
Side Dishes
To balance the richness, I usually serve these with a simple side like Mexican rice, refried beans, or a crisp, tangy cabbage slaw. A fresh Pico de Gallo or guacamole always makes an appearance too, offering additional layers of texture and flavor.
Creative Ways to Present
When I’m making this for a crowd or a special occasion, I like to bake individual enchiladas in small ramekins or even turn it into a layered casserole with tortillas, sauce, and chicken stacked like lasagna. A sprinkle of chopped green onions and a side of vibrant pickled vegetables adds an elegant touch every time.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep wonderfully in an airtight container in the fridge for up to 3 days. I recommend storing any extra sauce separately if possible, then reheating everything together to keep the tortillas from getting too soggy.
Freezing
I’ve frozen these enchiladas successfully either unbaked or fully cooked. If unbaked, cover tightly with foil and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as usual. This makes for a fantastic, ready-to-go meal on a busy night.
Reheating
I reheat leftovers in a 350°F oven, covered with foil to keep everything moist, for about 15-20 minutes until warmed through. You can finish with a quick broil for a couple of minutes to refresh the bubbly, golden cheese topping.
FAQs
-
Can I use flour tortillas instead of corn for this recipe?
Absolutely! Flour tortillas will work just fine and might be easier to roll for some people because they’re softer. Just warm them before rolling to prevent tearing. Using corn tortillas gives a more authentic texture and flavor, but feel free to use whichever you prefer.
-
Is this recipe suitable for freezing?
Yes! Creamy Sour Cream Chicken Enchiladas freeze really well. You can freeze them prior to baking or after they’re baked. Just make sure to wrap them tightly with foil or plastic wrap and place in an airtight container. Thaw them overnight before baking or reheating to get the best texture.
-
Can I make this recipe dairy-free?
While this recipe’s signature creaminess comes from sour cream and cheese, you can substitute with dairy-free sour cream and vegan cheese alternatives. Coconut cream works well as a sour cream substitute, and there are many plant-based cheeses that melt nicely. The flavor will be slightly different but still delicious!
-
What type of chicken is best for this recipe?
Shredded cooked chicken works best — whether you use leftover rotisserie chicken, poached chicken breasts, or baked chicken thighs. The key is to have tender, well-shredded chicken so it mixes easily with the sauce and fills the enchiladas nicely.
Final Thoughts
This Creamy Sour Cream Chicken Enchiladas Recipe is one of those dishes that brings everyone to the table with smiles. It’s creamy, comforting, and so adaptable—you can make it simple or dress it up with fresh herbs and garnishes. I love how it feels like a warm hug on a plate, especially on busy nights when you want something hearty without fuss. Seriously, give this recipe a try—you’ll be making it over and over just like I do, and I’m betting your family will go crazy for it too!
Print
Creamy Sour Cream Chicken Enchiladas Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Delicious and creamy Sour Cream Chicken Enchiladas featuring tender shredded chicken baked in a rich sour cream and green chili sauce, topped with melted Monterey Jack cheese. This comforting Mexican-inspired casserole is perfect for a family dinner or gathering, offering a balance of creamy textures, mild heat, and cheesy goodness.
Ingredients
Sauce and Filling
- 3 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup all-purpose flour
- ½ teaspoon salt, plus more to taste
- 2 cups low sodium chicken broth
- 1 cup full-fat sour cream, at room temperature
- 1 (7-ounce) can diced green chilies, not drained
- 3 cups Monterey Jack cheese, divided
- 1½ cups shredded chicken
Enchiladas
- 10 corn tortillas, see notes
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit to get it ready for baking the enchiladas.
- Make the roux: Melt the butter with the olive oil in a medium saucepan over medium heat. Once melted, add the flour and whisk constantly for about a minute until fragrant and golden to form the roux.
- Add chicken broth: Slowly pour in the chicken broth while whisking continuously. Bring the mixture to a gentle simmer and cook until it starts to thicken, about 5 minutes.
- Tamper sour cream: In a medium bowl, mix the room temperature sour cream with a ladle of the hot chicken broth mixture to temper it and prevent curdling.
- Combine sauce: Return the sour cream mixture to the saucepan with the rest of the chicken broth mixture, add the diced green chilies, and simmer while whisking often, allowing the sauce to thicken for 5 more minutes.
- Melt cheese into sauce: Remove from heat and stir in 1 cup of Monterey Jack cheese until fully melted and smooth.
- Prepare casserole base: Spread a ladle of the sour cream sauce evenly in the bottom of a 9×13-inch casserole dish. Reserve 2 cups of the sauce for later use.
- Mix chicken into sauce: Stir the shredded chicken into the remaining sauce to coat it evenly and set aside.
- Warm tortillas: Microwave the tortillas for 30 seconds, then flip the stack and heat for another 15 seconds to make them pliable.
- Set assembly station: Arrange the warm tortillas in the center, place the sauce-covered chicken and shredded cheese on one side, and the casserole dish on the other for easy assembly.
- Assemble enchiladas: Spoon 2-3 tablespoons of chicken mixture onto each tortilla, sprinkle with cheese (~1 cup total for filling), then roll up tightly and place seam side down in the casserole dish. Continue until 9-10 enchiladas are formed using most or all the chicken.
- Add toppings: Drizzle the reserved sour cream sauce over the rolled enchiladas, then sprinkle the remaining 1 cup of shredded cheese on top.
- Bake: Bake the enchiladas at 375°F for 20-25 minutes until the edges are golden brown and the cheese is bubbly.
- Rest and serve: Let the enchiladas cool for 5 minutes before serving. Optionally garnish with sour cream, Pico de Gallo, jalapeño slices, freshly minced cilantro, and lime wedges for added flavor.
Notes
- Warming tortillas makes them more pliable and prevents cracking during rolling.
- Room temperature sour cream prevents curdling when added to hot sauce.
- You can use store-bought cooked shredded chicken or roast chicken breasts and shred them yourself.
- For a spicier version, add extra diced green chilies or jalapeños inside the filling.
- This recipe can be prepared a day ahead; assemble and refrigerate, then bake when ready.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
