Deliciously Easy Sour Cream Chicken Enchiladas You’ll Love!

sour cream chicken enchiladas saved me on a weeknight when I had hungry people circling the kitchen and zero patience for complicated cooking. I wanted comfort, but I also wanted speed. If that sounds familiar, you’re in the right place. This version is cozy, creamy, and super doable with basic grocery store ingredients. I’ll walk you through exactly how I make it, plus the small tweaks that make it taste like it simmered all afternoon. Let’s get dinner done without stress.

For those seeking trusted culinary guidance, the American Heart Association recommends dishes like baked chicken enchiladas that are rich in lean protein and balanced with flavorful sauces instead of heavy creams or excessive salt. Their article on heart-healthy Mexican recipes offers similar approaches to comfort food with smart ingredient swaps like using Greek yogurt or corn tortillas making this recipe a flavorful yet practical option. See their full guide here.

Why you’ll love this easy enchilada recipe

When a recipe checks the boxes for quick, family friendly, and wildly satisfying, it earns a permanent spot in my rotation. These are rich but not heavy, creamy but still bright, and they reheat like a dream. The sauce is simple, the steps are forgiving, and the whole thing tastes like a hug after a long day. If you’ve ever felt nervous about rolling enchiladas, this method will make you feel like a pro in about 10 minutes.

There’s also room to make it your own. Want it spicier? Add a chopped jalapeño or use pepper jack. Need it milder? Use mild green chiles and stick with Monterey Jack. Got leftover rotisserie chicken? Perfect. Prefer poached or baked chicken? Also perfect. The point is, it’s flexible and it works.

One more thing I love: the leftovers. They’re just as good the next day, maybe even better. I’ve tucked a pan into the fridge at night and felt genuinely excited for lunch the next day. If you’re feeding a crew or prepping ahead, this is the recipe to keep close.

“I made these on a Tuesday and my picky eater asked for seconds. We had no leftovers, which never happens. The sauce alone is worth it.”

For all my weeknight cooks, this is a faithful friend. Yes, it’s comfort food. Yes, it’s approachable. And yes, it’s absolutely worth making tonight.

Helpful Tools

You don’t need fancy equipment. The right basic tools will make everything smoother and faster.

• Large skillet or saucepan for the creamy sauce
• 9×13 baking dish so the tortillas fit snugly
• Mixing bowl for your chicken and cheese
• Whisk to get the sauce silky
• Cutting board and knife for quick chopping
• Tongs to flip tortillas and help with rolling
• Foil to keep the top tender during the first bake

That’s it. If you’ve got those, you’re set. I’ll also share a simple tortilla-warming trick that keeps them from tearing while you roll. Small things like that make a big difference with sour cream chicken enchiladas.

How to make easy white chicken enchiladas

Let’s break this down so it’s stress free. This is the exact way I make it on busy nights, with shortcuts and flavor boosters that never fail.

Ingredients

Here’s what you’ll need for one 9×13 pan, about 8 to 10 enchiladas depending on tortilla size:

• 2 to 3 cups cooked, shredded chicken
• 8 to 10 small flour tortillas or soft corn tortillas
• 2 cups shredded Monterey Jack or a blend of Jack and cheddar
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 1 and 1/2 cups chicken broth
• 1 cup sour cream
• 1 small can diced green chiles
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Fresh cilantro and sliced green onions for topping

Step-by-step

Prep your filling: In a bowl, combine the shredded chicken with 1 cup of the cheese and a pinch of salt and pepper. If you like heat, add a spoon of the green chiles to the filling too.

Make the sauce: Melt butter in a skillet over medium heat. Whisk in the flour for about 30 seconds until it turns bubbly and smells toasty. Slowly whisk in the chicken broth. Keep whisking until it thickens a bit. Turn off the heat and stir in sour cream, the rest of the green chiles, garlic powder, onion powder, salt, and pepper. Taste and adjust. The sauce should be creamy, mild, and a little tangy.

Warm the tortillas so they roll without cracking. You can cover them with a damp paper towel and microwave for 30 to 40 seconds, or warm them in a dry skillet for a few seconds per side. Either way, keep them covered with a towel while you assemble.

Assemble: Spread a thin layer of sauce on the bottom of your baking dish. Spoon a small handful of chicken mixture into each tortilla, roll it up, and place it seam side down. Keep going until the dish is full and the tortillas fit snug.

Top and bake: Pour the remaining sauce over the rolls and sprinkle with the rest of the cheese. Cover with foil and bake at 375°F for 15 minutes. Remove the foil and bake another 8 to 10 minutes, just until the cheese is melted and bubbly. If you like light browning, a quick 1 to 2 minute broil at the end is lovely.

Finish: Let the pan rest for 5 minutes so everything sets. Top with cilantro and green onions for freshness. Serve warm.

Safety note: If you’re cooking chicken just for this recipe, aim for 165°F in the thickest part. Then shred it while it’s warm so it holds moisture.

Flavor tip: A squeeze of lime over the finished pan brightens the creamy sauce without making it sour. It’s a small step with big payoff for sour cream chicken enchiladas.

Make ahead and freezer tips

To make ahead, assemble and refrigerate up to 24 hours before baking. Add 5 to 10 extra minutes to the covered bake time. For freezing, assemble without the fresh toppings and wrap tightly. Thaw in the fridge overnight and bake as written. If baking from frozen, cover with foil and bake longer until hot in the center.

Last tip: If your sauce thickens too much while it sits, whisk in a splash of broth to loosen it. You want it scoopable, not gluey. This keeps the tortillas tender and the whole dish creamy.

What do you serve enchiladas with?

Simple sides make the main dish shine. I love a basic cilantro lime rice and a quick can of black beans warmed with a pinch of cumin and salt. A crunchy chopped salad with romaine, corn, and a creamy avocado dressing balances the richness. If you’re keeping it really easy, chips and salsa are never wrong. For something fresh and bright, toss together tomatoes, red onion, and lime juice as a fast pico.

For drinks, a cold sparkling water with lime or a light margarita pairs well. Dessert can be as simple as sliced pineapple or a small scoop of vanilla ice cream with cinnamon. Keep the vibe relaxed and let the sour cream chicken enchiladas steal the show.

Discover 8 must-try chicken enchiladas (red & green sauce) + pro tips for perfect result.

Need more Mexican-inspired recipes? Try these:

Chicken taco bowls: Warm rice, seasoned chicken, black beans, corn, and salsa with a dollop of Greek yogurt or sour cream.

Skillet beef tacos: Quick, savory, and perfect for using up tortillas. Add onions and peppers to stretch it.

Chili lime shrimp quesadillas: Fast, tangy, and melty. Great with a side of guacamole.

Street corn salad: Sweet corn, cotija, lime, and a little mayo or yogurt. It’s a crowd pleaser.

Fresh salsa trio: Classic red, roasted tomatillo, and a simple mango salsa for something sweet and spicy.

These options keep the same cozy, easy feel you get from sour cream chicken enchiladas, so you can mix and match based on what your crew loves.

Mistakes to Avoid

Using dry chicken: Shred it while warm and mix in a spoon of the sauce to keep it juicy. Dry chicken makes the whole dish feel flat.

Skipping tortilla warm-up: Cold tortillas crack and tear. A quick warmup makes rolling easy and tidy.

Over-thick sauce: If the sauce gets too thick, whisk in a splash of broth. You want creamy, not paste-like.

Overbaking: Bake until the cheese melts and bubbles. Too long and the sauce separates. Keep an eye on it, especially at the end.

Not seasoning to taste: Before you pour the sauce on, taste it. Adjust the salt and pepper so the final bite sings. This one step can make your sour cream chicken enchiladas go from good to amazing.

Common Questions

Can I use corn tortillas? Yes. Soften them in a little oil or warm them well so they roll without tearing. They add great flavor.

What kind of chicken works best? Rotisserie chicken is fastest. Leftover grilled or baked chicken works too. Just make sure it’s tender and shredded.

Can I make this lighter? Use light sour cream, a bit less cheese, and add sautéed zucchini or spinach to the filling for volume and veggies.

How do I store leftovers? Cool completely, cover, and refrigerate up to 3 days. Reheat covered at 325°F or microwave in short bursts.

How can I make it spicier? Add diced jalapeño to the sauce, use pepper jack, and finish with a little hot sauce or crushed red pepper on top.

Ready to bake and enjoy?

That’s the whole playbook. You’ve got creamy sauce, tender tortillas, and a filling that’s hearty without being heavy. With a few smart steps, sour cream chicken enchiladas turn into the easiest comfort dinner on your table. I hope you try it and make it your own. If your family cleans the pan like mine does, you’ll know this one belongs in the regular rotation.