Sour Cream Chicken Enchiladas

Name: Sour Cream Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 10 flour tortillas (medium size ); 2 cups shredded chicken (cooked); 2 1/2 cups Mexican blend cheese (shredded, divided); 2 tablespoons salted butter; 2 tablespoons all purpose flour; 1 cup chicken stock; 1 cup whole milk; salt (to taste); black pepper (to taste); 1/2 cup sour cream; 4 oz mild diced green chiles (1 can); 1/2 teaspoon ground cumin; cilantro (fresh, chopped (for garnish))

4.85 from 20 votes

By Katie

June 14, 2025

29 comments

Jump to Recipe Jump to Video

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

Stop wasting time on dry or bland Sour Cream Chicken Enchiladas. This version skips the canned soup and delivers a creamy green chile sour cream sauce, juicy chicken, and plenty of melted cheese. It’s simple, flavorful, and actually worth making. This recipe has been made, remade, frozen, reheated, doubled, and demolished by my family more times than I can count.

chicken enchilada on a plate with dollop of sour cream

Ingredients Needed for Sour Cream Chicken Enchiladas

Just common, straightforward ingredients needed for these chicken enchiladas:

Flour tortillas – medium-size is best for a good filling-to-sauce ratio. Feel free to swap corn tortillas but I really love flour tortillas with this sauce.
Shredded chicken – great use for your meal prep chicken or store-bought rotisserie chicken
Shredded cheese – Mexican blend is great, but feel free to mix it up
Butter and flour – to start the creamy white sauce (no canned soup here)
Chicken broth and whole milk – builds the base of the sauce mixture
Sour cream – the star of that velvety sauce
Green chiles – or green chilies, whatever your can says (adds flavor, not heat)
Cumin, salt, and black pepper – keeps things warm and seasoned
Fresh cilantro – optional, but highly recommended for serving

How to Make Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas are a quick and easy dinner to make any weeknight! For full recipe details, including ingredient measurements, see the recipe card down below. Here is step by step what you can expect when making these enchiladas:

Pro Tip: Wrap your flour tortillas in a damp paper towel and microwave for 20-30 seconds to make them soft and easy to roll.

woman's hands adding shredded chicken to a tortilla

spread chicken down the center of each tortilla

woman's hands adding shredded cheese to tortilla

add shredded cheese

roll up tightly

place in prepared casserole dish

melt butter over medium heat

whisk in flour + chicken stock, bring to a boil

sour cream sauce in a pot with woman's hand on a whisk

reduce heat, add in milk and remaining sauce ingredients

Pro Tip: 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 the complete dish.

sour cream enchilada sauce in a pot with a wooden spoon

cook sauce to heat thoroughly

pouring sauce over rolled enchiladas in baking pan

pour sauce over filled tortillas

woman's hand sprinkling cheese over enchiladas in pan

top enchiladas with remaining cheese

baked enchiladas with cheese melted in a pan

bake 20-30 minutes or until hot and bubbly

pan of baked sour cream enchiladas with spatula resting on pan

at the very end turn on the broiler to brown the cheese slightly, then garnish with cilantro

What to Serve with Chicken Enchiladas

woman's hand removing enchiladas from pan

Storage + Make Ahead Directions

These sour cream chicken enchiladas are perfect for storing uncooked or cooked in the fridge or the freezer. Here is how I would suggest storing them for best results.

Fridge – allow enchiladas to cool to room temperature. Transfer enchiladas to an airtight container or wrap the baking dish in aluminum foil and place it in the fridge for up to 3 days.

Freezer – allow enchiladas to cool, then transfer the leftovers to an airtight container and freeze it for up to 3 months.

Make Ahead (Uncooked)

After filling and rolling the enchiladas and placing them in the dish, cover it with plastic wrap and cover the cheese & sour cream sauce, keeping them separate. Place everything in the fridge until you are ready to bake the enchiladas.

When you’re ready to bake, smoother enchiladas with sauce and cheese and bake as directed in the recipe card.

enchiladas and fork on a plate and tables cape

More Enchilada Recipes to Try!

These sour cream chicken enchiladas are creamy, cheesy, and full of flavor—the perfect recipe to feed your whole family any night of the week. The printable recipe is below. Have a wonderful day, friends!

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.