Sour Cream Chicken Enchilada Recipe
Hey, you know that recipe you make once and everyone begs for it again and again?
Yep, this is that one. These sour cream chicken enchiladas are creamy, cheesy, and packed with flavor in every bite.
You and I both know there’s nothing better than warm comfort food straight from the oven, and this one’s a keeper.
Why You’ll Love This Recipe
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Ultra creamy with a smooth sour cream sauce that’s not too heavy.
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Super simple to make—even if you’re not a confident cook.
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Family-friendly—everyone at the table will eat it (yes, even picky eaters).
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Great for leftovers—they reheat beautifully.
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Perfect for meal prep or make-ahead dinner nights.
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Freezer-friendly—ideal for batch cooking.
Ingredients Needed
For the filling:
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2 cups cooked, shredded chicken (rotisserie works great)
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1 ½ cups shredded Monterey Jack cheese (divided)
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1 cup sour cream
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1 can (4 oz) diced green chiles
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½ teaspoon garlic powder
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Salt and pepper to taste
For the sauce:
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3 tablespoons butter
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3 tablespoons all-purpose flour
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2 cups chicken broth
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1 cup sour cream
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1 can (4 oz) diced green chiles
For assembling:
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8 flour tortillas (soft taco size)
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1 cup shredded Monterey Jack cheese (for topping)
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Fresh cilantro or chopped green onions (for garnish, optional)
Step-by-Step Instructions
Step 1: Preheat and prep
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.
Step 2: Make the filling
In a mixing bowl, combine the shredded chicken, 1 cup of cheese, sour cream, green chiles, garlic powder, salt, and pepper. Stir until everything’s nicely mixed.
Step 3: Fill the tortillas
Lay a tortilla flat. Scoop about ⅓ cup of the chicken filling into the center, roll it up tightly, and place it seam-side down in the baking dish. Repeat with all the tortillas.
Step 4: Make the sauce
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes (don’t let it brown). Slowly whisk in the chicken broth. Let it cook until thickened (about 5 minutes), stirring constantly.
Step 5: Finish the sauce
Remove from the heat and stir in the sour cream and green chiles. Mix until smooth.
Step 6: Pour and top
Pour the sauce evenly over the rolled enchiladas. Sprinkle the remaining cheese over the top.
Step 7: Bake
Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes, or until bubbly and lightly golden on top.
Step 8: Let it rest
Let it sit for 5-10 minutes before serving. Garnish with chopped cilantro or green onions if you like.
Pro Tips for the Best Sour Cream Chicken Enchiladas
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Use rotisserie chicken to save time—it’s juicy and flavorful.
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Don’t skip the roux (butter + flour)—it makes the sauce silky, not watery.
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Warm the tortillas before filling so they roll without tearing.
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Add a squeeze of lime over the top after baking for a fresh kick.
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Shred your own cheese—pre-shredded doesn’t melt quite the same.
Common Mistakes to Avoid & How to Perfect the Recipe
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Using cold tortillas, they’ll crack. Warm them for a few seconds in the microwave.
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Overstuffing the tortillas – this makes them hard to roll and can tear them.
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Letting the sauce boil after adding sour cream may cause it may curdle. Stir it in gently off the heat.
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Using too much sauce – cover evenly, but don’t flood them.
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Baking too long – the edges can dry out. Stick to the timing.
Serving and Presentation Ideas
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Top with chopped cilantro, sliced avocado, or green onions.
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Add a scoop of guac or sour cream on the side.
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Serve on a colorful plate to make it pop.
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Pair with a margarita or icy lime agua fresca.
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Add a sprinkle of smoked paprika on top for color and a bit of kick.
Variations and Recipe Swaps
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Swap the chicken for cooked ground beef or shredded turkey.
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Use corn tortillas if you prefer—or need gluten-free.
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Add black beans or corn to the filling for more texture.
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Try pepper jack cheese for extra heat.
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Make it vegetarian with sautéed mushrooms and zucchini.
Storage and Reheating Tips
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Wrap tightly and freeze for up to 2 months (bake from frozen or thaw overnight).
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Reheat: Microwave covered or bake at 350°F until warmed through.
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Don’t freeze the garnishes—only the baked enchiladas.
What to Serve with Sour Cream Chicken Enchiladas
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Mexican rice or cilantro-lime rice
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Refried beans or black beans
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Fresh tomato salsa or pico de gallo
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Corn salad or avocado salad
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Crispy tortilla chips with queso or guac
FAQs
Q: Can I make these ahead of time?
A: Yes! Assemble them the night before, cover, and refrigerate. Bake the next day.
Q: Can I freeze them before baking?
A: Yep. Wrap the dish tightly and freeze before baking. Add 10-15 minutes to the bake time if cooking from frozen.
Q: What’s the best cheese to use?
A: Monterey Jack melts beautifully, but Colby Jack or cheddar work too.
Q: Can I use Greek yogurt instead of sour cream?
A: You can, but the flavor will be tangier. Go with full-fat for the best texture.
Q: My sauce turned out thin—what happened?
A: It likely needed to cook a bit longer during the roux stage. Let it thicken before adding sour cream.
Q: Are flour tortillas better than corn?
A: For this recipe, yes. They’re easier to roll and hold the filling better.
Q: Can I make these spicy?
A: Absolutely! Add jalapeños to the filling or use spicy green chiles.
Conclusion
These sour cream chicken enchiladas are creamy, cheesy, and full of flavor—basically, comfort food magic.
If you try them, I’d love to hear how they turned out.
Leave a comment, snap a photo, or even send it to a friend who loves a good home-cooked dinner.
Let’s keep sharing the love, one pan at a time.
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Sour Cream Chicken Enchilada
Creamy, cheesy enchiladas stuffed with shredded chicken and baked in a smooth sour cream sauce. Perfect for family dinners, leftovers, or freezing for later. Pure comfort in every bite.
Ingredients
- For the filling:
- 2 cups cooked, shredded chicken
- 1 ½ cups shredded Monterey Jack cheese (divided)
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- ½ teaspoon garlic powder
- Salt and pepper to taste
- For the sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- For assembling:
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro or green onions (optional)
Instructions
Step 1: Preheat and prepSet your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set it aside.
Step 2: Make the filling in a mixing bowl, combine the shredded chicken, 1 cup of cheese, sour cream, green chiles, garlic powder, salt, and pepper. Stir until everything’s nicely mixed.
Step 3: Fill a tortilla flat. Scoop about ⅓ cup of the chicken filling into the center, roll it up tightly, and place it seam-side down in the baking dish. Repeat with all the tortillas.
Step 4: Make the sauceIn a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes (don’t let it brown). Slowly whisk in the chicken broth. Let it cook until thickened (about 5 minutes), stirring constantly.
Step 5: Finish the sauceRemove from heat and stir in the sour cream and green chiles. Mix until smooth.
Step 6: Pour and top Pour the sauce evenly over the rolled enchiladas. Sprinkle the remaining cheese over the top.
Step 7: BakeCover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes, or until bubbly and lightly golden on top.
Step 8: Let it restLet it sit for 5-10 minutes before serving. Garnish with chopped cilantro or green onions if you like.
Notes
Nutrition Information
Yield 6Amount Per Serving Calories Approx. 400–450
