Stop wasting time on dry or bland Sour Cream Chicken Enchiladas. This version skips the canned soup and delivers a creamy green chile sour cream sauce, juicy chicken, and plenty of melted cheese. It’s simple, flavorful, and actually worth making. This recipe has been made, remade, frozen, reheated, doubled, and demolished by my family more times than I can count.
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Ingredients Needed for Sour Cream Chicken Enchiladas
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
Sour Cream Chicken Enchiladas are a quick and easy dinner to make any weeknight! For full recipe details, including ingredient measurements, see the recipe card down below. Here is step by step what you can expect when making these 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.
spread chicken down the center of each tortilla
add shredded cheese
roll up tightly
place in prepared casserole dish
melt butter over medium heat
whisk in flour + chicken stock, bring to a boil
reduce heat, add in milk and remaining sauce ingredients
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.
cook sauce to heat thoroughly
pour sauce over filled tortillas
top enchiladas with remaining cheese
bake 20-30 minutes or until hot and bubbly
at the very end turn on the broiler to brown the cheese slightly, then garnish with cilantro
What to Serve with Chicken Enchiladas
- Cilantro Lime Rice
- Mexican Street Corn with Mayonnaise
- Classic Guacamole
- Grilled Corn Salsa
- Pico de Gallo
Storage + Make Ahead Directions
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.
More Enchilada Recipes to Try!
- Chorizo Enchiladas
- Beef Enchiladas
- Queso Chicken Enchiladas
- Green Chili Pork Enchiladas
- Red and Green Enchiladas
- Chicken Tortilla Casserole
Ingredients
- 10 flour tortillas medium size
- 2 cups shredded chicken cooked
- 2 1/2 cups Mexican blend cheese shredded, divided
for the sauce-
- 2 tablespoons salted butter
- 2 tablespoons all purpose flour
- 1 cup chicken stock
- 1 cup whole milk
- salt to taste
- black pepper to taste
- 1/2 cup sour cream
- 4 oz mild diced green chiles 1 can
- 1/2 teaspoon ground cumin
- cilantro fresh, chopped (for garnish)
Instructions
- 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/lasagna pan, use that.
- Spread chicken and 2 cups shredded cheese down the center of each tortilla and roll up. Place into prepared dish.
- For the sauce- Melt butter over medium heat in a saucepan. Whisk in flour and cook 1 minute.
- Slowly whisk in chicken stock and bring to boil to thicken.
- Reduce heat to low and add in milk, salt, black pepper, sour cream, diced green chiles, and ground cumin. Cook another minute to heat thoroughly.
- Pour sauce over filled tortillas and spread to the edges and in between each enchilada to coat thoroughly.
- Top enchiladas with remaining 1/2 cup cheese and bake 20-30 minutes or until hot and melty.
- At the very end of the baking process, turn the broiler on JUST until the cheese is a bit browned and totally melted. This happens VERY quickly so don't take your eyes off of it.
- Garnish with fresh chopped cilantro and serve hot.
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