Sour Cream Chicken Enchiladas are all about fresh, readily available ingredients. Shredded chicken, creamy sour cream, and melty cheese come together in a simple and delicious meal. This recipe is all about letting the quality of the ingredients shine.
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Why this Sour Cream Chicken Enchiladas is a Keeper
If you are looking for a hot, cheesy, and comforting meal? These Sour Cream Chicken Enchiladas are a weeknight lifesaver, bursting with flavor and guaranteed to satisfy.
- 10 Minute Prep: This delicious recipe can be prepared in 10 minutes before letting the oven take over.
- Easy Ingredients: You only need simple ingredients to make this delicious recipe.
- Family Friendly: This sour cream dish is a meal the whole family will love.
- Adaptable: This enchilada packed with chicken is super easy to customize based on what you and your family likes. Use flour tortillas or cream of chicken soup to make it easier.
- Makes Great Leftovers: These best chicken enchiladas in an amazing sour cream sauce with cheese on top is great with spanish rice recipe or Mexican corn cakes. The leftover enchiladas are a hit for lunch the next day.
If you’re looking for more enchilada side recipes, try these Copycat Chipotle Lime Rice, Mexican Black Beans and Elote Salad (Mexican Street Corn Salad).
How to prevent soggy enchiladas?
Overstuffing can lead to the tortillas splitting and becoming soggy. Aim for a moderate amount of filling
Ingredient Notes for the Best Sour Cream Chicken Enchilada
You will need just a few simple ingredients to make this easy ravioli lasagna.
- Chicken for this Recipe: Using Rotisserie chicken, chicken breast or even boneless chicken thighs for this sour cream chicken enchilada recipe. You can even make the chicken ahead of time.
- Cheese: You will need the creamy sour cream sauce on the bottom of the casserole and pour sauce on top of the rolled enchiladas.
See the recipe card below for a complete list of the ingredients with measurements.
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Variations and Substitutions to Shredded Chicken Sour Cream Enchiladas
- Greek Yogurt: Make this easy and delicious recipe with Greek Yogurt in place of the sour cream.
- Jalapenos: Make this sour cream chicken enchilada with a spicy kick. I use these in my green chicken enchiladas.
White Chicken Enchiladas Pro Tip
For a restaurant-worthy touch, sprinkle the top of your enchiladas with fresh cilantro, chopped red onion, or crumbled queso fresco before baking.
How to Make Shredded Chicken Enchilada
Sour Cream Chicken Enchiladas are a crowd-pleaser, perfect for weeknight dinners, potlucks, or feeding a hungry family. They’re easy to make ahead, freeze well, and are sure to become a regular in your recipe rotation.
These are the basic steps for making sour cream enchiladas with white sauce. Refer to the full, printable recipe card below for detailed instructions. If you make this recipe we love reader interaction, please let us know.
1.Shred the Chicken
Preheat oven to 350°F and shred the chicken. Then add olive oil to a large skillet; cook for 5 minutes or until the onion softened.
2. Cook Chicken and Onion to Make Meat Sauce
Add the shredded chicken and taco seasoning to the skillet. Cook over low heat until heated through.
3. Assemble the Enchiladas
Next add 1/8 of the mixture to a tortilla. Reserve 1/2 cup of the shredded cheese; add 1/8 of the remaining cheese to the first tortilla. Roll the tortilla up and place it seam side down in a greased 9×13 baking dish. Repeat with the remaining seven tortillas.
4. Make Sour Cream Sauce
In the skillet used for the chicken, make the sauce, add the butter and melt over medium-high heat. When the butter is melted, add the flour and stir for one minute to form a roux. Slowly add in chicken broth making sure all lumps are removed.
5. Prepare the Enchiladas and Bake In Casserole Dish
When mixture is smooth, remove from heat and stir in the sour cream and diced green chili. Pour the creamy white sauce over the rolled tortillas and top with remaining shredded cheese. Bake in a 9×13 baking dish for 20 minutes until enchiladas are heated through and cheese is melted.
Cooked Chicken Enchilada Recipe FAQs
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
The best way to reheat is either in the microwave in individual portions or in the oven if you have a lot of leftovers!
Assemble your enchiladas completely, following your recipe’s instructions for filling, rolling, and placing them in a baking dish.
Hold the Sauce and Cheese: Don’t add the enchilada sauce or cheese topping yet. This helps prevent the tortillas from getting soggy.
Cover Tightly: Wrap the baking dish tightly with plastic wrap or aluminum foil to prevent them from drying out or absorbing fridge odors.
Refrigerate: Your assembled enchiladas will stay fresh in the refrigerator for up to 4 days.
Sure! Follow the directions above but wrap the enchiladas well or store in an airtight container. It is my go to recipe on a busy night.
While some recipes call for flour tortillas or corn tortillas, I find that the best tortillas is a combination of flour and corn tortillas for this great recipe. But you can use white corn tortillas instead.
Expert Tips for Making The Best Sour Cream Chicken Enchiladas and Enchilada Sauce
- This Recipe is great for a crowd: Increase the ingredients proportionately and split it into two baking dishes before baking.
- Make with ground beef: Use a different protein in place of the chicken mixture.
- Use a rotisserie chicken: In place of a chicken breast, you can use a rotisserie chicken.
- Add Vegetables: Try veggies such as black beans or white corn to the green chile and chicken mixture for this easy recipe for cheesy chicken enchiladas.
- Different shredded cheese in this recipe: You can use Monterey jack cheese, feta cheese or any other variety of Mexican cheese for Mexican food.
What to Serve with Chicken Enchiladas
Sour Cream Chicken Enchiladas
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Ingredients
- 1 pound Chicken, cooked and shredded
- 1 tablespoon Olive oil
- 1 Onion, finely diced
- 2 teaspoons Taco Seasoning
- 1 ½ cups Colby Jack cheese, shredded
- 8 Tortillas, I prefer ChiChi’s Corn & Flour Tortillas Enchilada size
- ¼ cup Butter
- ¼ cup Flour
- 15 ounces Chicken broth
- 1 cup Sour cream
- 4 ounces Green chilis, 1 can of chopped
Instructions
- Preheat oven to 350 degrees.
- Shred the chicken.
- Add olive oil to a large skillet; cook for 5 minutes or until the onion are softened.
- Add the shredded chicken and taco seasoning to the skillet
- Cook over low heat until heated through.
- Add 1/8 of the mixture to a tortilla.
- Reserve 1/2 cup of the shredded cheese; add 1/8 of the remaining cheese to the first tortilla.
- Roll the tortilla up and place it seam side down in a greased 9×13 baking dish.
- Repeat with the remaining seven tortillas.
- In the skillet used for the chicken, add the butter and melt over medium-high heat.
- When the butter is melted, add the flour and stir for one minute to form a roux.
- Slowly whisk in the chicken broth making sure all lumps are removed.
- When mixture is smooth, remove from heat and whisk in sour cream and diced green chilis.
- Pour the cream mixture over the rolled tortillas and top with remaining shredded cheese.
- Bake for 20 minutes until enchiladas are heated through.
Christina’s Notes
- This Recipe Can be Doubled: Increase the ingredients proportionately and split it into two baking dishes before baking.
- Make with ground beef: Use a different protein in place of the chicken mixture.
- Use a rotisserie chicken: In place of a chicken breast, you can use a rotisserie chicken.
- Add Vegetables: Try veggies such as black beans or white corn to the green chile and chicken mixture for this easy recipe.
- Different shredded cheese in this recipe: You can use Monterey jack cheese, feta cheese or any other variety of Mexican cheese for Mexican food.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
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Nutrition
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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