
This creamy, cheesy sour cream chicken enchilada recipe transforms ordinary tortillas into a comforting, restaurant-quality meal your whole family will devour. The rich sour cream sauce blankets perfectly seasoned chicken filling for an irresistible dinner that always satisfies those Mexican food cravings.
I first made these enchiladas when my sister visited during a particularly hectic week, and we needed something that would feed us for multiple meals. Three batches later, this recipe has become our go-to for potlucks, family gatherings, and weekly meal prep sessions.
- Shredded chicken Provides the protein backbone of these enchiladas. Rotisserie chicken saves time and adds extra flavor
- Diced tomatoes Adds moisture and acidity to balance the rich sauce. Be sure to drain well to prevent soggy enchiladas
- Diced green chiles Brings mild heat and authentic Mexican flavor. The small can is perfect
- Taco seasoning Creates depth without requiring multiple spice jars. Use homemade for best flavor control
- Butter Forms the base of the roux for a silky smooth sauce. Unsalted lets you control sodium
- All purpose flour Thickens the sauce perfectly. Measure carefully for best texture
- Chicken broth Adds savory depth to the sauce. Use low sodium if watching salt intake
- Sour cream The star ingredient that creates the luscious, tangy sauce. Full fat provides the best texture
- Flour tortillas Holds everything together beautifully. The 10inch size is ideal for easy rolling
- Monterey Jack cheese Melts beautifully and complements the tangy sauce. Freshly grated melts more evenly than pre-shredded
How To Make Sour Cream Chicken Enchiladas
- Preheat and Prepare
- Heat your oven to 400°F while you spray a 9x13 baking dish with cooking spray. This temperature creates the perfect environment for melting cheese and crisping tortilla edges while keeping the filling moist. A properly prepared baking dish ensures easy serving and cleanup.
- Create the Filling
- Combine shredded chicken, drained tomatoes, green chiles, taco seasoning, and 3/4 cup cheese in a medium bowl. Mix thoroughly until every ingredient is evenly distributed. This ensures consistent flavor throughout each enchilada. The pre-shredded chicken absorbs the seasoning while the tomatoes and chiles add moisture and zesty flavor.
- Make the Sour Cream Sauce
- Melt butter in a medium saucepan over medium-low heat until completely liquid but not browning. Sprinkle flour over melted butter and cook for about 2 minutes until the mixture bubbles and smells slightly nutty. This roux creates the foundation for a smooth, lump-free sauce. Gradually add chicken broth while continuously whisking to prevent lumps. Bring to a gentle boil as the sauce thickens. Remove from heat before gently folding in sour cream until completely smooth and velvety.
- Assemble the Enchiladas
- Pour a thin layer of sauce across the bottom of your baking dish, just enough to prevent sticking. Place about 1/2 cup of filling onto each tortilla, positioning it slightly off-center. Roll each tortilla tightly around the filling and place seam-side down in the dish. Tight rolling prevents filling from escaping during baking while the seam-down placement keeps everything secure.
- Sauce and Cheese
- Pour remaining sauce evenly over the arranged enchiladas, ensuring every inch is covered to prevent drying. The sauce will bake into the tortillas, creating that perfect enchilada texture. Sprinkle remaining cheese across the top, focusing on even coverage for that Instagram-worthy cheese pull when serving.
- Bake to Perfection
- Bake uncovered for 20 minutes until three indicators are present: melted, bubbly cheese; sauce bubbling particularly around the edges; and tortillas just beginning to brown at the edges. These visual cues tell you the enchiladas have reached their peak of flavor and texture.
The green chiles in this recipe hold a special place in my heart. My grandmother always kept a stash in her pantry, and the moment I smell them cooking, I'm transported back to her kitchen in New Mexico. Though mild in heat, they bring an authentic southwestern character that transforms this dish from good to unforgettable.
Make-Ahead Magic
These enchiladas are perfect for meal planning. You can assemble everything up to the baking stage, cover tightly with foil, and refrigerate for up to 48 hours. When ready to enjoy, simply allow the dish to sit at room temperature for 30 minutes before baking as directed, though you might need to add 5-10 minutes to the cooking time. The flavors actually intensify overnight, making this an ideal prepare-ahead meal for busy weeknights or when entertaining guests.
Customization Corner
Don't feel limited by the recipe as written! These enchiladas welcome creative variations. Try adding black beans or corn to the filling for extra texture and nutrition. Swap the Monterey Jack for a pepper jack if you prefer more heat, or mix in some crumbled queso fresco for authentic Mexican flair. For those who love extra greenery, finely chopped spinach or kale disappears beautifully into the filling while boosting nutritional value. The beauty of this recipe is its adaptability to your family's preferences.

Serving Suggestions
Turn these enchiladas into a complete feast by adding complementary sides. A simple green salad with cilantro-lime dressing cuts through the richness perfectly. Mexican rice makes an authentic pairing, or try a light cucumber and jicama slaw for refreshing crunch. For drinks, a crisp margarita or even just lime-infused water complements the creamy flavors beautifully. Set out small bowls of additional toppings like diced avocado, fresh cilantro, or pickled red onions so everyone can customize their plate.

Recipe FAQs
- → Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas up to 24 hours in advance, cover with plastic wrap and refrigerate. When ready to bake, add the sauce and cheese, then add about 5-10 minutes to the baking time since they'll be cold from the refrigerator.
- → What can I serve with these enchiladas?
These enchiladas pair wonderfully with Mexican rice, refried beans, a simple green salad, or fresh guacamole. For garnishes, consider fresh cilantro, diced avocado, lime wedges, or a dollop of extra sour cream.
- → Can I freeze these enchiladas?
Yes, but for best results, freeze them before adding the sour cream sauce. The sauce can separate when frozen. Prepare the enchiladas through the rolling stage, freeze, then thaw and add freshly made sauce before baking.
- → What's the best way to shred chicken for enchiladas?
For easy shredding, use two forks to pull the cooked chicken apart. Alternatively, you can use a stand mixer with the paddle attachment on low speed for just a few seconds. Rotisserie chicken works great as a time-saving option.
- → Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas provide a more authentic flavor. Just be sure to warm them slightly before rolling to prevent cracking. You'll likely need more corn tortillas as they're typically smaller than flour ones.
- → How spicy are these enchiladas?
These enchiladas are mild to medium, depending on the green chilies and taco seasoning you use. For more heat, add diced jalapeños to the filling or use a spicier cheese blend like pepper jack.