Sour Cream Chicken Enchiladas

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Sour Cream Chicken Enchiladas are the peak of Midwestern-Mexican food fusion. With a rich, creamy filling and plenty of red enchilada sauce, this might just be your new favorite enchilada recipe.

A casserole dish with chicken enchiladas.


 

When I started cooking in college, enchiladas were one of the first things I learned how to make. These weren’t traditional Mexican enchiladas by any stretch of the imagination, mind you. As a child of the Midwest, these were our own special variation on the theme. My own “enchiladas” featured Cream of Chicken Soup, green chiles, and not a drop of enchilada sauce. Clearly, not classic, but still totally tasty.

Luckily, over the years I learned how good closer-to-classic chicken enchiladas can actually be, so you can bypass all my missteps and just enjoy the best chicken enchiladas recipe. Not too spicy and ultra-creamy, this is my family-friendly twist on a restaurant enchiladas platter.

Recipe ingredients

Labeled ingredients for sour cream chicken enchiladas.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Red enchilada sauce: A 10-ounce can of any purchased brand, such as Siete, Old El Paso, Las Palmas, or Frontera, acts as the base of the vibrant enchilada sauce.
  • Chicken broth: Feel free to use Homemade Chicken Broth or your favorite store-bought brand. You’ll just need 1 cup for this recipe to layer extra flavor into the enchilada sauce, so no one will likely notice the difference.
  • Chicken: 1 ½ cups of cooked chicken is all you’ll need for this enchilada recipe. Leftover chicken from earlier in the week or store-bought or Homemade Rotisserie Chicken. If you have time, whip up a batch Blackened Chicken to crank up the spice content.
  • Sour cream: Or plain full-fat Greek yogurt.
  • Corn tortillas: You’ll wrap a stack of 6-inch corn tortillas in a damp paper towel (see Step 4) so they’re pliable and easy to work with. You can also use flour tortillas if you prefer.

Step-by-step instructions

  1. Preheat oven to 350 degrees. In small saucepan over medium-high heat, melt butter until foaming. Add flour and cook 1 minute, stirring constantly. Stir in enchilada sauce, chicken broth, and salt and pepper to taste (I like ¼ teaspoon salt and ¼ teaspoon pepper). Bring to boil; reduce heat and simmer uncovered until thickened, 10 to 15 minutes. Keep warm over low heat.
Enchilada sauce in a saucepan.
  1. In medium saucepan or skillet, heat oil until shimmering. Add onions and green chiles and cook until softened, about 5 to 7 minutes. Stir in chicken and sour cream until heated through and creamy, about 3 minutes.
Sour cream and chicken mixture in a skillet.
  1. Meanwhile, on a microwave safe plate, wrap corn tortillas in damp paper towels. Microwave 30 to 40 seconds.
Tortillas wrapped in a damp paper towel.
  1. Spread ½ cup enchilada sauce in bottom of 8 1/2-inch by 11-inch baking dish. Working with 1 tortilla at a time, add ¼ cup of creamy chicken filling to a warmed tortilla. Roll tortilla around filling and place seam-side down in baking dish. Repeat with remaining tortillas. Pour remaining enchilada sauce over rolled enchiladas and sprinkle with Monterey jack.
A casserole dish with chicken enchiladas before being baked.
  1. Bake until cheese is hot and bubbly, about 25 to 30 minutes. Remove from oven and let stand 5 minutes. Garnish with scallions and serve.
A casserole dish with chicken enchiladas.

Recipe tips and variations

  • Yield: This Sour Cream Chicken Enchiladas recipe makes four two-enchilada servings, which makes for a satisfying main dish.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The enchilada sauce can be made 3 days in advance and the chicken filling can be made 1 day in advance.
  • To go: Bake the enchiladas in the oven-safe insert of a 9×13-inch crockpot and then tote it with you to your family gathering. Bonus, you won’t have to ask your host to keep it warm!
  • Pork enchiladas: Substitute leftover shredded pork for another great version of this enchilada recipe.
A plate with two enchiladas and Spanish rice.
Sour Cream Chicken Enchiladas with Spanish Rice.

Recipe FAQs

What should I serve with Sour Cream Chicken Enchiladas?

For a restaurant-style feast, complete your meal with Mexican Rice and Pinto Beans, plus a round of Margaritas for the 21+ crowd. And I won’t charge you extra for Homemade Tortilla Chips, Guacamole, and Hot Salsa!

Can I make this enchilada recipe with a different protein?

Sure. Try 1 ½ cups of thinly-sliced steak or pork, shredded turkey, or drained and rinsed beans.

Spanish Rice

Recreate a classic restaurant side dish with my homemade Spanish Rice. This tomato-infused stovetop version is exactly how they make it in Mexico, and it’s destined to be a new favorite for your weekly menu.…

35 minutes
View Recipe

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Sour cream and chicken enchiladas in a baking dish.

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas are the peak of Midwestern-Mexican food fusion. With a rich, creamy filling and plenty of red enchilada sauce, this might just be your new favorite enchilada recipe.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings (2 enchiladas each)
Course Main Course
Cuisine Mexican
Calories 752
5 from 25 votes

Ingredients 

Instructions 

  • Preheat oven to 350 degrees. In small saucepan over medium-high heat, melt butter until foaming. Add flour and cook 1 minute, stirring constantly.
  • Stir in enchilada sauce, chicken broth, and salt and pepper to taste (I like ¼ teaspoon salt and ¼ teaspoon pepper). Bring to boil; reduce heat and simmer uncovered until thickened, 10 to 15 minutes. Keep warm over low heat.
  • In medium saucepan or skillet, heat oil until shimmering. Add onions and green chiles and cook until softened, about 5 to 7 minutes. Stir in chicken and sour cream until heated through and creamy, about 3 minutes.
  • Meanwhile, on a microwave safe plate, wrap corn tortillas in damp paper towels. Microwave 30 to 40 seconds.
  • Spread ½ cup enchilada sauce in bottom of 8 1/2-inch by 11-inch baking dish. Working with 1 tortilla at a time, add ¼ cup of creamy chicken filling to a warmed tortilla. Roll tortilla around filling and place seam-side down in baking dish. Repeat with remaining tortillas.
  • Pour remaining enchilada sauce over rolled enchiladas and sprinkle with Monterey jack. Bake until cheese is hot and bubbly, about 25 to 30 minutes. Remove from oven and let stand 5 minutes. Garnish with scallions and serve.

Recipe Video

Notes

  1. Red enchilada sauce: A 10-ounce can of any purchased brand, such as Siete, Old El Paso, Las Palmas, or Frontera, acts as the base of the vibrant enchilada sauce.
  2. Chicken broth: Feel free to use Homemade Chicken Broth or your favorite store-bought brand. You’ll just need 1 cup for this recipe to layer extra flavor into the enchilada sauce, so no one will likely notice the difference.
  3. Chicken: 1 ½ cups of cooked chicken is all you’ll need for this enchilada recipe. Leftover chicken from earlier in the week or store-bought or Homemade Rotisserie Chicken. If you have time, whip up a batch Blackened Chicken to crank up the spice content.
  4. Sour cream: Or plain full-fat Greek yogurt.
  5. Corn tortillas: You’ll wrap a stack of 6-inch corn tortillas in a damp paper towel (see Step 4) so they’re pliable and easy to work with. You can also use flour tortillas if you prefer.
  6. Yield: This Sour Cream Chicken Enchiladas recipe makes four two-enchilada servings, which makes for a satisfying main dish.
  7. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  8. Make ahead: The enchilada sauce can be made 3 days in advance and the chicken filling can be made 1 day in advance.

Nutrition

Serving: 1serving (2 enchiladas each)Calories: 752kcalCarbohydrates: 9gProtein: 44gFat: 60gSaturated Fat: 34gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 190mgSodium: 990mgPotassium: 394mgFiber: 1gSugar: 3gVitamin A: 1468IUVitamin C: 7mgCalcium: 966mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. Good morning Megan
    I made your chicken enchiladas they turned out so good you were right in saying in the past I too would make it with cream of chicken soup (not so good) this is an amazing recipe and I will pass it on to my girls thank you so much -I also made your Mexican rice yum – I will say our meals are only as good as our recipes and some love of course – thank you – I enjoy reading the different things you have to say about each recipe and new recipes to come – I look forward to your emails.
    Joanna Barocio
    5 stars

    1. Hi Joanna, thank you so much for your lovely comment! You’re welcome! And thank you too for taking the time to read my posts. 💜 Take care! – Meggan

  2. Wow…this was so easy to make and it tasted delicious. Will never make enchiladas any other way!5 stars

    1. Hi Hailey, I haven’t tried that myself, but I don’t see why not. I would prepare the enchiladas in a pan that is safe to go from the freezer to the oven, but not bake them. Cover with plastic wrap and foil and freeze. I would then uncover and bake. It will likely take a little longer to bake. I hope this helps! – Meggan

  3. Even though these enchiladas are not Mexican enchiladas, they look pretty tasty. My Husband who is Mexican, I already know will not eat these. My kids on the other hand will give them a try as long as I put some jalapeno in there somewhere

  4. YAAAAS. All the enchiladas, please. Love the sour creamy-ness you’ve got goin’ on here too. Makes them so much better!5 stars