Sour Cream Chicken Enchilada Recipe

Let me tell you—I made this sour cream chicken enchilada recipe last week, and it instantly became a family favorite. The creamy sauce, soft tortillas, and tender shredded chicken melted perfectly together in each bite. I was amazed by how easy it was, and how much everyone loved it. Even better?

It reminds me of my go-to chicken wings recipe nights but in enchilada form—warm, bold, and satisfying. If you’re craving a simple dinner that feels special, this is it.

Additional Tips for Making This Recipe Better

Here are a few personal tips I’ve learned to make these enchiladas even more delicious:

• Use freshly shredded cheese. I used block mozzarella and shredded it myself. It melts smoother and has more flavor than pre-shredded cheese.
• Rotisserie chicken is your best friend. It’s juicy, flavorful, and saves a lot of time. I always keep some in the fridge.
• Warm the tortillas before filling. It helps them roll without tearing and makes assembling super easy.
• Add a pinch of cumin or garlic powder. It gives the sauce a subtle depth I really enjoy.
• Bake uncovered for the last 10–15 minutes. This helps the cheese get bubbly and golden—exactly how I like it.

Delicious Variations to Try

Want to mix it up? You totally can! This recipe is super flexible, and I’ve tried a few swaps myself. You can also explore many more chicken recipes by trying different combinations!

• Dairy-Free: Use a plant-based sour cream and dairy-free cheese. I’ve tried cashew sour cream—it’s creamy and tasty!
• Low-Carb Option: Swap flour tortillas for low-carb wraps or lettuce cups if you’re watching your carbs.
• Add Some Heat: If you like spice, throw in diced jalapeños or use spicy green chiles.
• Boost with Beans: Mix in black beans or corn to make it heartier and stretch the filling.
• Add Fresh Herbs: A handful of chopped cilantro or green onions inside adds a refreshing bite.

Equipment You’ll Need

Here’s what I used to make the process smooth from start to finish:

• 9×13-inch baking dish – Perfect size for arranging and baking the rolled enchiladas.
• Large skillet – Ideal for making the creamy sauce and sautéing onions.
• Spatula – Helps stir the sauce evenly and fill tortillas neatly.
• Mixing bowl – Great for combining the chicken, cheese, and sauce for the filling.

How to Serve Sour Cream Chicken Enchiladas Perfectly

Once your enchiladas are hot and bubbling, it’s time to plate them like a pro!

Scoop them gently out of the dish with a spatula and lay them side by side on a serving plate. I like to top them with a drizzle of salsa, a few slices of avocado, and chopped cilantro for color.

You can also add shredded lettuce or fresh tomatoes on the side. Want it to feel like a restaurant meal? Serve it alongside rice or beans. This recipe even reminds me of a cozy chicken lasagna recipe in how it layers textures and flavors.

How to Store Sour Cream Chicken Enchiladas

These enchiladas are just as tasty the next day! Here’s how to store and reheat them properly:

• Refrigerating: Store leftovers in an airtight container or wrap the dish tightly. It stays fresh in the fridge for up to 3 days.
• Freezing: Double-wrap the unbaked dish in foil and freeze for up to 2 months. When ready, thaw in the fridge overnight before baking.
• Reheating: Pop individual portions in the microwave or reheat the full dish in the oven at 350°F until warmed through. Add a splash of broth if it seems dry.

Why You’ll Love This Recipe?

Here’s why I know this sour cream chicken enchilada recipe will become a repeat on your menu:

• It’s beginner-friendly. No complicated steps—just real, comforting flavors.
• Perfect for meal prep. You can make ahead and freeze, which I often do on Sundays.
• Customizable for any diet. You can make it gluten-free, dairy-free, or add veggies—your call!
• Great for family dinners. Everyone from toddlers to grandparents will love it.
• Leftovers reheat beautifully. I swear it tastes even better the next day.

More Helpful Tips to Nail This Recipe

Here are some extra pointers to ensure your enchiladas turn out perfect every time:

• Don’t overfill the tortillas. A few spoonfuls are enough—overstuffing causes them to break.
• Cook the sauce low and slow. It thickens beautifully without burning.
• Taste and adjust. If your sauce needs a kick, try a dash of hot sauce or more seasoning.
• Use soft, fresh tortillas. Older ones tend to crack, so I always warm mine up slightly before rolling.
• Top it your way. Go wild with toppings—think sour cream, jalapeños, or crushed tortilla chips for crunch!

Nancy

Sour Cream Chicken Enchilada Recipe

These creamy and cheesy chicken enchiladas are perfect for family dinners or gatherings. The sour cream and green chile sauce adds a mild heat and rich flavor that pairs wonderfully with shredded chicken and melted mozzarella. You can prepare them ahead, store them in the fridge or freezer, and enjoy a warm, comforting meal in no time.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8

Course: Main Course

Calories: 428

Ingredients Method

Ingredients

  

• 2 tablespoons butter – adds richness and helps sauté the aromatics.
• 1 cup 142 grams chopped onion – fresh onion gives a sweet base flavor.
• 1 4.5 oz can green chiles – use mild or hot depending on your spice preference.
• 2 tablespoons all-purpose flour – helps thicken the creamy sauce.
• 1 cup 250 ml chicken broth – adds flavor and loosens the sauce to the right texture.
• 1 cup 227 grams sour cream – gives the dish its creamy tangy signature flavor.
• 10 large flour tortillas – soft and pliable for easy rolling.
• 3 cups 455 grams cooked shredded chicken – rotisserie chicken works great here.
• 8 oz 226 grams shredded mozzarella cheese – shred fresh for better melt and taste.
• Suggested Toppings:
• Salsa – adds brightness and spice.
• Cilantro – gives a fresh finish.
• Green onions – for a mild crunch.
• Lettuce – adds a cooling contrast.
• Avocado – creamy texture balances the spice.
• Tomatoes – for freshness and color.

Method

 

1. Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole or baking dish and set it aside. This helps prevent the enchiladas from sticking and makes cleanup easier after baking.
2. In a large skillet over medium heat, melt the butter. Add the chopped onions and green chiles, then sauté for about 3–4 minutes until the onions are soft and fragrant. Stir in the flour and cook for a minute, then slowly whisk in the chicken broth until the sauce is smooth and slightly thickened. Stir in the sour cream and let it cook for another 2–3 minutes until creamy.
3. In a large bowl, combine half of the prepared sauce with all of the shredded chicken and half of the shredded mozzarella cheese. This mix becomes the flavorful filling for your enchiladas. The sauce keeps the chicken juicy and gives every bite a creamy finish.
4. Take one tortilla at a time, add a spoonful of the chicken mixture down the center, then roll it up tightly. Place each rolled tortilla seam-side down into the prepared baking dish. Continue until all tortillas are filled and placed in the dish.
5. Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the rest of the mozzarella cheese over the top. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 15–20 minutes until the cheese is melted and the sauce is bubbling hot.
6. Once baked, remove the enchiladas from the oven and let them sit for 5 minutes. Serve warm with your favorite toppings like salsa, cilantro, avocado, or chopped green onions for extra flavor and texture.