These Chicken Enchiladas with Sour Cream Sauce are unbelievably creamy, cheesy, and full of flavor — pure comfort food baked to perfection. Tender shredded chicken is wrapped in soft tortillas, smothered in a rich sour cream sauce, and topped with melted cheese, making it a dish that’s always a crowd favorite. They’re every bit as delicious as our Beef Enchiladas with Red Sauce, but with a lighter, tangy twist that keeps you coming back for seconds.
Jump to:
- 🧀 The Ingredients.
- 🌶️ Ingredient Notes (with Substitutions & Variations)
- 🔥 Tips for Perfect Chicken Enchiladas
- 👩🏼🍳 How to Make the Filling and Sauce
- 👨🍳 How to Make Chicken Enchiladas with Sour Cream Sauce
- 🍽️ How to Serve
- 🙋🏽♂️ Frequently Asked Questions
- 🌮 More Family-Favorite Tex-Mex Recipes
- Chicken Enchiladas with Sour Cream Sauce
🧀 The Ingredients.
A few simple, flavorful ingredients come together to create tender, cheesy chicken enchiladas wrapped in soft tortillas and covered with a rich, creamy sour cream sauce. Find ingredient notes (including substitutions and variations) below.
🌶️ Ingredient Notes (with Substitutions & Variations)
- Chicken: Rotisserie chicken makes this recipe extra quick and flavorful, but any cooked, shredded chicken works beautifully. You can also use leftover grilled or baked chicken for a slightly smokier flavor.
- Cheese: Colby Jack gives the perfect blend of creaminess and mild spice, but Monterey Jack, Pepper Jack, or even a Mexican blend are great alternatives.
- Green Chiles: These add a mild heat and tangy depth to both the filling and the sauce. For more spice, swap in diced jalapeños or use hot green chiles.
- Tortillas: Soft flour tortillas make these enchiladas creamy and tender, but if you prefer a more traditional texture, corn tortillas work too — just warm them first so they don’t tear.
- Sour Cream Sauce: The homemade sauce is rich and velvety, but you can lighten it up with Greek yogurt or a mix of sour cream and plain yogurt for a tangier twist.
- Seasonings: Classic Tex-Mex spices like cumin and chili powder bring warmth and depth. Feel free to adjust the heat level to your taste or add smoked paprika for a subtle smoky note.
- Add-Ins: Stir in black beans, corn, or sautéed bell peppers to stretch the filling and add extra texture and color.
See the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips for Perfect Chicken Enchiladas
- Warm the tortillas first: Briefly heat your flour tortillas in a dry skillet or microwave before filling — this makes them soft, pliable, and less likely to tear when rolled.
- Don’t overfill: A few tablespoons of filling per tortilla is plenty. Overstuffing makes them harder to roll and can cause the sauce to soak unevenly.
- Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Shred your own for a creamier, more velvety texture.
- Make a smooth roux: When starting your sour cream sauce, whisk the flour into the melted butter until golden and smooth before adding the broth. This prevents lumps and gives you a silky, thick sauce.
- Add sour cream off the heat: Stir in the sour cream after removing the sauce from the heat to keep it from curdling and ensure a rich, creamy finish.
- Sauce generously: Spread a thin layer of sauce on the bottom of your baking dish before adding the enchiladas — it keeps them from sticking and adds flavor to every bite.
- Bake uncovered until bubbly: Let the enchiladas bake until the sauce is bubbling and the cheese is melted and golden around the edges for that irresistible finish.
- Garnish for freshness: A sprinkle of chopped cilantro or sliced green onions adds a fresh pop of color and flavor to balance the creamy sauce.
👩🏼🍳 How to Make the Filling and Sauce
- Step 1: Heat the butter in a large skillet over medium heat and then sauté the onions until tender.
- Step 2: Stir in the garlic and sauté another 30 seconds. Add the green chiles, cumin, chili powder, salt, and powder. Stir and sauté for another couple of minutes.
- Step 3: Stir in the chicken until coated with the seasonings. Turn off the heat and stir in the cheese until melted. Set aside.
- Step 4: In another skillet, melt the butter and stir in the flour to create a roux. Cook for about 1 minute.
- Step 5: Whisk in the chicken broth and stir continuously until silky and smooth.
- Step 6: Stir in the sour cream, chiles, onion powder, garlic powder, salt, and pepper. Stir until smooth.
👨🍳 How to Make Chicken Enchiladas with Sour Cream Sauce
- Step 1: Spread a thin layer of the sauce over the bottom of a 9×13″ casserole dish.
- Step 2: Spread about ½ cup of the chicken mixture into the center of 8 to 10 tortillas in the dish. Roll each enchilada to seal, seam-side down.
- Step 3: Ladle the rest of the sauce over the tops of the rolled enchiladas.
- Step 4: Liberally sprinkle cheese down the center of the row of enchiladas.
- Step 5: Bake in a 375°F oven until bubbly and lightly browned on top, about 20 to 25 minutes.
- Step 6: Let it rest for a few minutes. Garnish with chopped cilantro and serve at once.
Expert Tip
For the creamiest, lump-free sour cream sauce, take your time with the roux. Whisk the flour into the melted butter until smooth and lightly golden before slowly adding the warm chicken broth. This step builds flavor and ensures a perfectly silky texture. Once the sauce thickens, remove it from the heat before stirring in the sour cream — that keeps it from curdling and gives you a rich, velvety sauce that coats every enchilada beautifully.
🍽️ How to Serve
Serve these Chicken Enchiladas with Sour Cream Sauce hot and bubbly straight from the oven with your favorite Tex-Mex sides and toppings:
- Fresh Garnishes: Sprinkle with chopped cilantro, sliced green onions, or a squeeze of lime juice for a bright, fresh finish.
- Rice & Beans: Pair with Mexican rice, cilantro-lime rice, or authentic refried beans for a classic, satisfying meal.
- Crunchy Sides: Add a side of tortilla chips with homemade salsa, pico de gallo, or guacamole for extra texture and flavor.
- Salad Pairings: A crisp green salad or Mexican street corn salad balances the creamy sauce perfectly.
- Toppings: Offer extra sour cream, diced tomatoes, or jalapeño slices for those who like a little extra kick.
- Drinks: Serve with iced tea, margaritas, or a cold Mexican beer for the ultimate restaurant-style experience.
🙋🏽♂️ Frequently Asked Questions
Yes! You can assemble the enchiladas up to a day in advance, cover tightly, and refrigerate. When ready to bake, let them sit at room temperature for about 20 minutes, then bake as directed.
Absolutely. Assemble the enchiladas but hold off on baking. Wrap the dish tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and bake covered until heated through.
Yes — corn tortillas give a more traditional texture and flavor. Warm them first in the microwave or a skillet to make them pliable and prevent tearing.
Add diced jalapeños, hot green chiles, or a pinch of cayenne pepper to the filling or sauce. You can also drizzle with hot sauce before serving for an extra kick.
Colby Jack melts beautifully and adds mild flavor, but Monterey Jack, Pepper Jack, or a Mexican blend also works great. For a sharper taste, try a mix of cheddar and Monterey Jack.
Spread a thin layer of sauce on the bottom of your baking dish, but don’t oversaturate the tortillas. Baking uncovered until bubbly helps the edges stay slightly crisp while the centers stay soft.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Yes — Greek yogurt makes a great lighter substitute. Use full-fat yogurt for the best texture and stir it in off the heat to prevent curdling.
🌮 More Family-Favorite Tex-Mex Recipes
Ready to make the best enchiladas in town? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag@HowToFeedaLoon and hashtag #HowToFeedaLoon!
Chicken Enchiladas with Sour Cream Sauce
Video
Equipment
- 9"x13" casserole dish or a baking sheet pan
Ingredients
For the Chicken Filling
- 2 tablespoon unsalted butter
- 1 medium onion chopped
- 2 teaspoon garlic minced
- 1 4 oz can green chiles not drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 cups cooked chicken shredded or chopped, rotisserie works well
- 1 cup Colby Jack cheese grated, see NOTES
For the Sour Cream Sauce
- 3 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 2 cups chicken broth warmed in the microwave or on the stove
- 1 cup sour cream
- 1 4 oz can green chiles not drained
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
For Assembly
- 8 – 10 flour tortillas fajita size (not the big ones)
- 1½ cups Colby Jack cheese shredded, see NOTES
- 2 tablespoon cilantro fresh, chopped, for garnish
Instructions
- Preheat oven to 375°F.
Prepare the Chicken Filling
- In a large skillet, melt the butter over medium heat. Add the onions, and sauté until they are soft, about 4 to 5 minutes.2 tablespoon unsalted butter, 1 medium onion
- Stir in the minced garlic, and sauté for 30 seconds. Stir in the green chiles, cumin, chili powder, salt, and pepper. Stir and sauté for about 1 to 2 minutes. Stir in the chicken until fully coated. Remove heat and stir in the cheese until melted. Set aside.2 teaspoon garlic, 1 4 oz can green chiles, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 2 cups cooked chicken, 1 cup Colby Jack cheese
Prepare the Sour Cream Sauce
- In a separate skillet (or clean out the skillet you prepared the chicken in), melt the butter over medium heat. Stir in the flour, and cook for 1 minute.3 tablespoon unsalted butter, 3 tablespoon all-purpose flour
- Slowly whisk in the warmed chicken broth. Continue stirring until lumps are gone and it becomes slightly thickened and silky.2 cups chicken broth
- Turn the heat to low and stir in the sour cream, green chiles, onion powder, garlic powder, salt, and pepper. Stir until smooth and any lumps are gone. Set aside.1 cup sour cream, 1 4 oz can green chiles, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon Kosher salt, ½ teaspoon black pepper
Assemble and Bake the Enchiladas
- Wrap the tortillas in a napkin (or paper towels) and microwave on HIGH for 30 seconds to 1 minute, until the tortillas are warmed and very pliable.8 – 10 flour tortillas
- Spoon or ladle a thin layer of the sauce over the bottom of a 9×13" baking dish.
- Place a tortilla at the end of the dish. Spoon about ¼ cup of the chicken filling down the center of the tortilla. Roll tightly and place seam-side down. Repeat with the remaining tortillas.
- Spoon or ladle the remaining sauce over the top of the row of enchiladas. Sprinkle the cheese down the middle of the enchiladas.1½ cups Colby Jack cheese
- Bake in the preheated oven (375°F) for 20 to 25 minutes, or until bubbly and the cheese is lightly browned in spots. Remove from the oven and let rest for 5 to 10 minutes. Garnish with cilantro and serve at once.2 tablespoon cilantro
Notes
- Cheese Options: Colby Jack gives these enchiladas a creamy, mild flavor, but Monterey Jack, Pepper Jack, or a Mexican blend all work great too. For the smoothest melt, shred your cheese from a block — pre-shredded cheese contains anti-caking agents that can affect texture.
- Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 325°F for 15–20 minutes or in the microwave until warmed through. Add a splash of chicken broth or extra sauce before reheating to keep them moist.
- Freezing: You can freeze unbaked enchiladas (without the sour cream sauce) for up to 2 months. Thaw overnight in the fridge, add the sauce, and bake as directed.
Douglas Runner says
This one was meant to be saved !
Got it now!
Where can I get a used small “Cruisett” like oven dish.
Barbara says
This recipe is a keeper. I made these for dinner tonight and they were delicious!! I used rotisserie chicken and store bought broth so I didn’t add any additional salt. I can’t wait to make this for my kids and grandkids but was wondering if I can use corn tortillas instead of flour. My son and granddaughter would love these but they both have celiac disease and can’t eat the wheat tortillas.
I SO enjoy your videos. You guys are a hoot!
Keep those yummy recipes coming!
Carla B. says
These enchiladas were so delicious! I will definitely make them again but with one alteration. They were too salty for us, so I think I will leave out salt from the sour cream sauce altogether (the chicken broth has enough already), and maybe halve the amount of salt in the meat filling. (By the way, I used 2 boneless, skinless chicken breasts and 2 thighs cooked in plain water in the crockpot. It made perfect tender chicken to shred for the filling!)
Kris Longwell says
Hi Carla! Yay! We are thrilled you had such success with the enchiladas! Love that you cooked the chicken in the Crockpot!! Tender for sure! Thank you so much for sharing!! xoxo Kris & Wesley
Michelle says
Delicious! Made with corn tortillas to keep them gluten free (along with gf flour) and they were the best and easy !
April says
These are delicious-i made them yesterday with a side of black beans and Mexican rice..very flavorful and the sauce is to die for! Ty!
Kris Longwell says
Hi April! We are thrilled you made the enchiladas and loved them! Sounds like you had an amazing feast! Thanks so much for sharing and for the awesome review! That means the world to us! xo Kris & Wesley
Kris Longwell says
Yay! We are so so thrilled you made the enchiladas and had such great success! And we LOVE going with corn tortillas! Thanks for sharing and for the awesome review! Stay in touch! xo Kris & Wesley
Elaine Rogers says
A little work but very very worth it
Kris Longwell says
Yay, Elaine! We are so so happy you made the enchiladas and enjoyed them! Thanks so much for sharing and for the awesome review! Please stay in touch! xo Kris & Wesley
D.Atkins says
Great recipe but I think you meant 30 seconds in step 2.
Kris Longwell says
Ha! You are so right! Thanks for letting us know! We’ve updated the blog post with 30 seconds! Thanks again! Kris & Wesley
Patricia Naimola says
Made this tonight and it was sooo good! Only had the large torts so it made 6! Used the chicken from a rotisserie which made it super easy. I highly recommend this dish!
Kris Longwell says
Patricia!! Yay! We LOVE that made the enchiladas and loved them! And nothing wrong with large tortillas! Yum!! Thanks so much for sharing and for the amazing review! xoxo Kris & Wesley
Jane says
will corn tortillas work if I soften them first?
Kris Longwell says
Hi Jane! Yes! Corn tortillas are wonderful. They are a bit more fragile so removing the enchiladas from the dish can be a bit of a challenge, but the flavor is spot on and really wonderful. Let us know if you make them and how they turn out! Best, Kris & Wesley