Sour Cream Chicken Enchiladas

5 from 12 votes

This post may contain affiliate sales links. Please read my disclosure policy.

Green Chile Sour Cream Chicken Enchiladas are to die for! So easy and so delicious, this recipe will have your family begging for more! Serve with Cilantro Lime Rice and Grilled Corn Salsa to make it a full meal.

Green Chile Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Four words: Sour Cream Chicken Enchiladas! Yum 🙂 I guess five if you count the “Yum”. They’re good. And easy. And cheesy. And turned into quite the popular dinner ’round these parts. My kids ate them without a peep and it was glorious.

Love Enchiladas? Here are a couple more recipes to try: Crockpot Chicken Enchilada Casserole, Enchilada Stuffed Mushrooms, Zucchini Enchiladas, Beef Enchilada Dip, and Chicken Enchilada Bowl.

Unbaked enchiladas

Main Ingredients Needed

I am slowly turning into the queen of homemade-super-fast-easy-dinners-that-my-kids-will-actually-eat-because-ain’t-nobody-got-time-for-slow-cooking-anything-or-spending-longer-than-15-minutes-in-the-kitchen.

And these Sour Cream Chicken Enchiladas are no different, here’s what you need:

  • Flour Tortillas, Shredded Chicken + Mexican Cheese – this is the filling to these enchiladas. I used shredded rotisserie chicken to speed up the process.
  • Salted Butter, Flour, + Chicken Stock – the sauce starts as a roux with salted butter and flour, then it is slowly thinned out by some good quality chicken stock.
  • Milk + Sour Cream – these two thicken the sauce as well as adding creaminess and tangy flavor.
  • Mild Green Chiles + Cumin – a bit spicy with savory seasonings.
  • Salt + Pepper – don’t forget to season with salt and pepper to bring out and balance all of the flavors.


Feel free to make this Sour Cream Chicken Enchiladas recipe your own! Here are a couple of variations:

  • Black Beans – for a vegetarian version of this recipe, use black beans or even white navy beans for a more subtle taste.
  • Ground Beef – or you can replace the chicken with ground beef!
  • Jalapeños – to make this recipe spicy chop up some jalapeños and add it along with the mild green chiles.
Unbaked enchiladas with sauce

How to Make Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas are a quick and easy dinner to make any weeknight! For full details see the recipe card down below.

Fill Tortillas

Start by filling flour tortillas with shredded rotisserie chicken and cheese.

Make the Sauce

For the sauce: you basically just make a roux with flour, butter, and chicken stock. Then you stir in some sour cream, a can of green chiles, and some seasonings. Pour that whole thing on top of these enchiladas and that’s it. Don’t forget to TASTE your sauce before you smother your pan of enchiladas. Be sure to make it slightly saltier because the sauce will flavor the tortilla, chicken, and cheese that makes up these enchiladas.

Pour Over Enchiladas + Spread

Once you have the sauce poured over the top, I like to take a spatula or a rubber scraper and slide it in between each enchilada so the sauce goes into all the nooks that otherwise wouldn’t get this sauce. This step makes it much easier to serve.


Top the whole thing with cheese and bake 🙂

Cheese overtop of unbaked sour cream enchiladas

What to Serve with Sour Cream Chicken Enchiladas

To round out this meal serve Sour Cream Chicken Enchiladas with:

Green Chile Sour Cream Chicken Enchiladas

More Enchilada Recipes to Try!

Bodda bing bodda boom– enchiladas! Creamy, cheesy, and deeeeeelicious.

Printable recipe below. Have a wonderful day, friends!

Green Chile Sour Cream Chicken Enchiladas
PrintPrint Pin ItPin It
5 from 12 votes

Sour Cream Chicken Enchiladas

Green Chile Sour Cream Chicken Enchiladas are to die for! So easy and so delicious, this recipe will have your family begging for more!
servings 10 enchiladas
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 10 flour tortillas medium size
  • 2 cups rotisserie chicken shredded
  • 2 1/2 cups shredded Mexican blend cheese divided

for the sauce-

  • 2 tablespoons salted butter
  • 2 tablespoons all purpose flour
  • 1 cup chicken stock
  • 1 cup whole milk
  • salt & pepper to taste
  • 1/2 cup sour cream
  • 4 oz mild diced green chiles 1 can
  • 1/2 teaspoon cumin


  • Preheat oven to 350 degrees. Spray one 9×13 and one 9×9 glass dish with nonstick cooking spray and set aside. {If you have a larger casserole/lasagna pan, use that.}
  • Spread chicken and 2 cups shredded cheese down the center of each tortilla and roll up. Place into prepared dish.
  • For the sauce- Melt butter over medium heat in a saucepan. Whisk in flour and cook 1 minute. Slowly whisk in chicken stock and bring to boil to thicken. Reduce heat to low and add in milk, salt, pepper, sour cream, diced green chiles, and cumin. Cook another minute to heat thoroughly. 
  • Pour sauce over filled tortillas and spread to the edges as best as possible. {I like to also take a rubber scraper/spatula and slide it in between each enchilada to make sure that sauce gets all around each one!}
  • Top enchiladas with remaining 1/2 cup cheese and bake 20-30 minutes or until hot and melty. Feel free to broil the top to brown the cheese {though I didn’t do that because I was STARVING.}
  • Serve hot.


Calories: 306kcal | Carbohydrates: 19g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 598mg | Potassium: 221mg | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 4mg | Calcium: 264mg | Iron: 1.6mg
Course: Dinner
Cuisine: Mexican
Keyword: sour cream chicken enchiladas

Share a Comment

Your email address will not be published.

Recipe Rating

21 Responses
  1. Melissa

    5 stars
    We loved this chicken enchilada recipe! We added a bit of smoked paprika, onion and garlic powder to the sour cream chile sauce which was super good. It didn’t *need* it but we felt like experimenting. Thanks!

  2. Stephanie

    5 stars
    switched up my normal enchilada recipe and tried this one instead, we loved it! it’s going to be our go to from now on for sure.

  3. mariana

    I like to use Sazon, you can find it usually at grocery store, its in the latin spices isle from Goya, some of the flavors contain an amount of cumin, however it is very pungent, i recomend using only half a packet, and not the tomato, and cilantro one, try one of the other kinds.

  4. Rebekah Taylor

    5 stars
    This recipe is what lead me to your blog back in 2016! Even my pickiest eater likes these enchiladas. I love seeing your recipes and they are always family friendly and I also love keeping up with your cute little family and living in the city. I’m a southern girl in Tennessee so it’s fun to see other places people live.

  5. Mary Jane Wolf

    5 stars
    This has become one of my all time favorites! Everyone I make this everyone raves about it. It is so easy and quick and yummy, yummy, YUMMY.

  6. Sue

    I’ve just made these for Super Bowl tomorrow, have you made them ahead and then baked them? I’ve already poured the sauce on and now I’m wondering if I should bake them first? Will they get soggy? Thanks, enjoy your new babe!

  7. Karen

    5 stars
    I made this tonight. I did two things differently though. I didn’t have cumin so I used McCormick’s Southwest Seasoning blend. I used skinless boneless chicken breast as well. As silly as it may sound, I boiled it in the microwave for 3 @10 minute intervals with some of the seasoning in the water. I did everything that you put in your recipe and used a small can of mild green chilies. OMG – the absolute best! My husband loved it. This is definitely a keeper repeater recipe! Thank you!!

  8. Lori

    Looks yummy!

    Try to relax and not be so focused on ‘i’m {blank} days from my due date”. Baby will come when he is done cooking!! No sense agonizing over it, and making everyone else miserable too!

  9. amber

    I don’t have cumin nor have I ever cooked with or ate it before. Do you have another spice you could recommend using in it’s place? thanks!