These Chicken Enchiladas with Sour Cream Sauce are a favorite, featuring tender chicken wrapped in soft tortillas and smothered in a rich, tangy sour cream sauce.
I think everyone loves Chicken Enchiladas with Sour Cream Sauce. You may call them Sour Cream Chicken Enchiladas, but whatever you call them, your family will love them.
Chicken Enchiladas with Sour Cream Sauce are the ultimate cozy, crowd-pleasing dish. Soft tortillas filled with tender, seasoned chicken, then blanketed in a lush, tangy sauce made with sour cream, green chiles, and melty cheese. Baked until bubbling and golden at the edges, every bite is creamy, mildly spicy, and delicious.
I love serving these enchiladas alongside my Restaurant Style Black Beans, Flavorful Spanish Rice and my Restaurant Style Guacamole.
Table of Contents
Recipe Ingredients
Cheese – I used Pepper Jack cheese for its creamy texture and mild spice, along with habanero cheese for a bolder kick. Shred the cheese yourself for smoother melting and a creamier sauce.
Sour Cream – Light sour cream adds a creamy richness to the white enchilada sauce while keeping it lighter.
Spices – This recipe uses a flavorful blend of garlic powder, coriander, cumin, chili powder, paprika, and cayenne pepper to create a homemade seasoning mix. It’s fresh, customizable, and adds depth to the enchiladas.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Meat Variations – Substitute the shredded chicken with rotisserie chicken, chicken breast, ground beef, or shredded pork. Rotisserie chicken and chicken breasts are convenient and tender options. Ground beef adds a hearty, savory taste, while shredded pork provides a rich and tender bite.
Cheese Alternative – For a twist on the traditional recipe, swap shredded Pepper Jack with shredded Monterey Jack cheese. Sprinkle it over the enchiladas for a milder, creamy flavor, perfect for those who prefer less heat but still want a deliciously melty texture.
How to Make Chicken Enchiladas with Sour Cream Sauce
Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a saucepan, melt butter. Stir in flour and cook for one minute. Add chicken broth and whisk until smooth. Cook over medium heat until thick and bubbly.
Step 3: Stir in sour cream, ½ of the green chiles, and ½ of the cheese blend. Set aside.
Step 4: In a small mixing bowl, combine shredded chicken, remaining chiles, cheese, and spices.
Step 5: Place an equal amount of chicken mixture into each tortilla along with a spoonful of sour cream sauce. Roll and place seam-side down into a lightly greased 9×13 pan. Continue until the remaining ingredients are used.
Step 6: Pour the remaining sauce over the top of the enchiladas. Bake for 25-30 minutes, or until the sauce bubbles and begins to brown. Remove from oven and garnish with cilantro.
Expert Tips
Avoiding Curdling – Bring the sour cream to room temperature before adding it to the sauce. This helps prevent curdling, keeping the sauce smooth and creamy.
Perfect Tortilla Texture – Warm the tortillas in the microwave or oven before filling them. This makes them more pliable and prevents cracking when rolling.
FAQs
Consider serving them with Mexican rice, black beans, or a fresh green salad. For an added touch, you can also include chips and guacamole or a side of refried beans.
If the sauce is too thick, add a little extra chicken broth, a tablespoon at a time, until you reach the desired consistency. This keeps the enchiladas well-coated and moist.
Storage Information
STORE leftover Chicken Enchiladas with Sour Cream Sauce by placing them in an airtight container and refrigerate for up to 3 days. To FREEZE, wrap each enchilada in plastic wrap or aluminum foil, then place it in a freezer-safe bag for up to 3 months.
To REHEAT, thaw overnight in the refrigerator if frozen, then bake at 350 degrees F (175°C) for 20-25 minutes, or until heated through. Alternatively, microwave on medium heat until warmed.
More Enchilada Recipes to Try
Chicken Enchiladas with Sour Cream Sauce Recipe
Ingredients
- 8-10 flour tortillas - OR corn tortilla if you prefer
- 2 cup cooked chicken - shredded
- 1 1/2 cup shredded Pepper Jack cheese
- 1/4 cup habanero cheese
- 1 tablespoon butter
- 3 tbsp flour
- 2 cup chicken broth
- 1 cup light sour cream
- 1 (4 ounce) can diced green chilis
- 1/2 tsp garlic powder
- 1/4 tsp coriander
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- fresh cilantro - for garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a saucepan, melt butter. Stir in flour and cook for one minute. Add chicken broth and whisk until smooth. Cook over medium heat until thick and bubbly.
- Stir in sour cream, ½ of the green chiles, and ½ of the cheese blend. Set aside.
- In a small mixing bowl, combine shredded chicken, remaining chiles, cheese, and spices.
- Place an equal amount of chicken mixture into each tortilla along with a spoonful of sour cream sauce. Roll and place seam-side down into a lightly greased 9×13 pan. Continue until the remaining ingredients are used.
- Pour the remaining sauce over the top of the enchiladas. Bake for 25-30 minutes, or until the sauce bubbles and begins to brown. Remove from oven and garnish with cilantro.
This felt like a cheat meal that I didn’t feel guilty about. Silky sauce, melty cheese, and spice from chiles had good balance.
You could do without the coriander, cumin, chili powder, paprika and the habenero cheese and pepper jack cheese. Use cheddar cheese and regular sour cream. There were too many spices. I used garlic not the powder. Simple is better.
I’m glad you were able to adjust the recipe to your preference.
My family and I really enjoyed this recipe. 5 stars!
I am so glad you did! I appreciate you letting me know! Thank you 🙂