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A close-up view of two chicken enchiladas with sour cream sauce on a white dinner plate and garnished with chopped cilantro.

Chicken Enchiladas with Sour Cream Sauce

Course: Entree
Cuisine: Tex-Mex
Prep Time: 20 minutes
Cook Time: 40 minutes
Resting Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 742kcal
Author: Kris Longwell
These Chicken Enchiladas with Sour Cream Sauce are creamy, cheesy, and full of flavor — made with tender shredded chicken, melty Colby Jack cheese, and a rich, homemade sour cream sauce. Baked until golden and bubbly, they’re comforting, delicious, and just as irresistible as classic beef enchiladas!
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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 9x13" 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

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • 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.

Nutrition

Calories: 742kcal | Carbohydrates: 44g | Protein: 46g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 764mg | Potassium: 530mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1818IU | Vitamin C: 3mg | Calcium: 750mg | Iron: 5mg