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Sour Cream Chicken Enchiladas are creamy, cheesy and to die for! So easy and so delicious, the perfect weeknight dinner! Serve with Cilantro Lime Rice, refried beans and Grilled Corn Salsa to make it a tasty complete meal.
So, what exactly are Sour Cream Chicken Enchiladas?
Sour Cream Chicken Enchiladas are a popular Mexican-inspired dish made with tortillas filled with a mixture of cooked chicken and cheese. The tortillas are rolled up and then covered in a creamy sour cream based sauce with green chilis and then baked until bubbly and golden brown.
Variations – Make Them Your Own!
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, pinto beans or even white navy beans for a more subtle taste.
- Ground Beef – or you can replace the chicken with ground beef or turkey!
- Jalapeños – to make this recipe spicy chop up some jalapeños and add it along with the mild green chiles.
- Corn Tortillas – if flour tortillas are not your thing, feel free to sub them out for corn.
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 ingredients needed and measurements, see the recipe card down below. Here is step by step what you can expect when making these enchiladas:
Preheat Oven + Prep Pan
Preheat oven to 350° F. Spray a large baking dish with nonstick cooking spray and set aside.
Spread shredded chicken and shredded cheese down the center of each tortilla and roll up. Place into prepared dish, seam side down.
Make 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, sour cream, diced green chiles, cumin and salt, & pepper. Cook another minute to heat thoroughly.
Note: 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.
Pour Sauce Over Enchiladas
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! It makes a huge difference getting sauce into every nook and cranny!
Top with Cheese + Bake
Top enchiladas with remaining 1/2 cup cheese and bake 20-30 minutes or until hot and melty.
At the very end of the baking process, turn the broiler on JUST until the cheese is a bit browned and totally melted. This happens VERY quickly so don’t take your eyes off of it.
Ready to Serve!
Garnish with a dollop of sour cream and fresh chopped cilantro and serve hot.
What to Serve with Chicken Enchiladas
To round out this meal serve Sour Cream Chicken Enchiladas with:
- Cilantro Lime Rice: an easy quick side dish.
- Mexican Street Corn: I love to grill corn and make this recipe during the summer.
- Classic Guacamole: with chips! A great refreshing dip.
- Grilled Corn Salsa: more grilled corn!
- Amazing Pico de Gallo: another fresh dip to try!
Make Ahead + Storing Enchiladas
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.
More Enchilada Recipes to Try!
- Chorizo Enchiladas
- Beef Enchiladas
- Chicken Enchiladas
- Pork Enchiladas
- Red and Green Enchiladas
- Chicken Enchilada Casserole
And there you have it! Enchiladas for dinner tonight! Creamy, cheesy, and deeeeeelicious. If you make this recipe (printable recipe card below), I would love it if you would leave a comment and give me a star review. Have a wonderful day, friends! 🙂
Sour Cream Chicken Enchiladas
- 10 flour tortillas medium size
- 2 cups rotisserie chicken shredded
- 2 1/2 cups shredded Mexican blend cheese divided
- 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.
- At the very end of the baking process, turn the broiler on JUST until the cheese is a bit browned and totally melted. This happens VERY quickly so don't take your eyes off of it.
- Garnish with fresh chopped cilantro and serve hot.