Name: Sour Cream Chicken Enchiladas
Prep time: PT-497188H15M50S
Cook time: 55 min
Cuisine: Mexican
Ingredients: 4 tablespoons salted butter; ¼ cup all-purpose flour; 2½ cups chicken broth; 1 can (4 oz) diced green chilies; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon cumin; ½ teaspoon kosher salt; 1 cup full-fat sour cream; 2 cups shredded chicken; 2 cups shredded colby jack cheese (divided); ¼ cup full-fat sour cream; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon cumin; 8-10 soft taco size tortillas (about 8" tortillas)

Jump to Recipe·Leave a Review

Sour Cream Chicken Enchiladas are a homey, comforting dish that brings smiles to the table time and time again. These enchiladas feature tender shredded chicken wrapped in soft tortillas and smothered in a creamy, dreamy sauce that envelopes each bite with savory notes of garlic and spices. Topped with a bubbling layer of cheese, they are a tantalizing blend of flavors and textures, making them a perfect choice for family dinners or casual gatherings with friends.

Pin this for later!

What I absolutely adore about this recipe is how approachable and quick it is, even on the busiest of nights. With just a handful of pantry staples, you can create a dish that rivals any restaurant. Once you try these Sour Cream Chicken Enchiladas, I guarantee they’ll become a regular request at your dinner table. Your taste buds and your loved ones will thank you!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sour Cream Chicken Enchiladas
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Sour Cream Chicken Enchiladas

Why You’ll Love This Recipe

Simple & Quick: This delicious meal can come together in under an hour, making it perfect for busy weeknights.
Irresistible Flavor: Each enchilada is packed with tender chicken and enveloped in a rich sour cream sauce that’s sure to satisfy.
Eye-Catching Appeal: These enchiladas are as fun to serve as they are to eat, with gooey cheese and vibrant toppings stealing the show.
Flexible Serving: Whether it’s a family feast or a cozy night in, these enchiladas are crowd-pleasers for any occasion.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using corn tortillas instead of flour.

Ingredients You’ll Need

4 tablespoons salted butter: This adds richness to the sauce and enhances the overall flavor.
¼ cup all-purpose flour: Used to create a roux for thickening the sauce.
2½ cups chicken broth: A key base for the sauce, adding depth and moisture.
1 can (4 oz) diced green chilies (mild, medium, or hot): For a welcome touch of spice and flavor; choose according to your heat preference.
1 teaspoon garlic powder: Offers a warm, savory undertone to the dish.
1 teaspoon onion powder: Enhances the sauce’s flavor without the texture of fresh onions.
½ teaspoon cumin: Adds an earthy depth that complements the other spices perfectly.
½ teaspoon kosher salt: Essential for bringing out all the flavors in the dish.
1 cup full-fat sour cream: Creates a luscious, creamy sauce that ties the dish together.
2 cups shredded chicken: This can be store-bought rotisserie chicken or homemade—whichever you prefer!
2 cups shredded colby jack cheese (divided): A melty cheese blend that adds a delightful texture.
¼ cup full-fat sour cream: For mixing into the filling, making it extra creamy and rich.
½ teaspoon garlic powder: For flavoring the filling, ensuring every bite is delightful.
½ teaspoon onion powder: Like above, this rounds out the filling’s flavor.
½ teaspoon cumin: A hint of this spice in the filling brings it all together.
8-10 soft taco size tortillas (about 8″ tortillas): Flour tortillas are recommended for their softness and ability to hold the filling well.

How to Make Sour Cream Chicken Enchiladas

Preheat the Oven: Begin by preheating your oven to 375°F. Prepare a 9×13 casserole baking dish with nonstick spray and set it aside.
Make the Sour Cream Sauce: In a skillet over medium heat, melt the 4 tablespoons of salted butter. Once it’s melted, whisk in the ¼ cup of all-purpose flour until fully combined. Allow this mixture to cook for 1-2 minutes, stirring frequently, until it turns a light golden brown color. Then, gradually whisk in the 2½ cups of chicken broth, 1 can of diced green chilies, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of cumin, and ½ teaspoon of kosher salt. Keep cooking until the sauce thickens enough to coat the back of a spoon—this should take about 5 to 10 minutes. Once thickened, remove it from the heat and stir in 1 cup of full-fat sour cream until creamy and uniform.
Assemble the Enchiladas: Spread ½ cup of the sour cream sauce evenly across the bottom of the prepared casserole dish. In a separate mixing bowl, combine the 2 cups of shredded chicken, 1 cup of the shredded colby jack cheese, the remaining ¼ cup of full-fat sour cream, additional ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ½ teaspoon of cumin. Mix everything together until well combined. Take each flour tortilla and distribute the filling evenly among them, rolling each one up tightly. Place the enchiladas seam-side down in the casserole dish.
Top and Bake: Carefully pour the remaining sour cream sauce over the enchiladas, spreading it out to cover completely. Sprinkle the remaining 1 cup of shredded cheese across the top. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly, with lovely golden edges.
Serve & Enjoy: Serve as they are or dress them up with your favorite toppings, such as shredded lettuce, diced tomatoes, pico de gallo, avocado chunks, sliced jalapeños, or chopped cilantro.

Storing & Reheating

Leftover Sour Cream Chicken Enchiladas can be enjoyed later too! Store them at room temperature for no more than two hours, or place leftovers in an airtight container and refrigerate for up to 3 days. If you’d like to freeze them, make sure they’re in a freezer-safe container and enjoy your enchiladas within 3 months. When you’re ready to eat them, just reheat in a preheated 350°F oven for about 20 minutes, or until warmed through. Note that the texture may change slightly after freezing, but a little extra cheese on top can bring back some of that yummy creaminess!

Chef’s Helpful Tips

When making the roux, ensure it reaches a light golden brown for the best flavor.
For evenly filled enchiladas, use the same measuring cup for each tortilla.
If you prefer a bit of crunch, try broiling the enchiladas for the last 2-3 minutes of baking.
Don’t skip the toppings! They add freshness and texture, making the dish even more delightful.
You can use leftover turkey or even a plant-based protein for a unique twist.

Sour Cream Chicken Enchiladas are a warm hug of comfort food that can always brighten your day. They are quick to whip up, packed with flavor, and wonderful for making memories around the table. I encourage you to make a double batch because these might just disappear faster than you think!

Recipe FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas are a great gluten-free alternative. They may crack more easily, so you might consider lightly warming them before wrapping.

How do I make these enchiladas spicier?

If you love heat, feel free to use hot diced green chilies or add sliced jalapeños into the filling or as a topping. A sprinkle of red pepper flakes also works wonders!

Can I make the filling ahead of time?

Certainly! You can prepare the chicken filling a day in advance and store it in the fridge. Just assemble the enchiladas right before baking for the best texture and flavor.

What can I serve with these enchiladas?

These enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a light salad to balance the richness. Enjoy!

⭐ If you make my Sour Cream Chicken Enchiladas recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇