Want to know the secret to enchiladas everyone raves about? My family can’t get enough of these irresistibly creamy sour cream chicken enchiladas—and honestly, neither can anyone who tries them! Juicy chicken and melted cheese, all wrapped in soft flour tortillas and smothered in a rich sour cream sauce, then topped with more melty cheese. It’s no wonder I’m always asked for the recipe—these enchiladas are sure to be a hit at your dinner table, too!
This is my go-to sour cream chicken enchiladas recipe, and it never fails to impress. I once quadrupled the batch to serve a crowd at a bridal shower—25 women in total! Even with the larger quantity, prep was simple, and I managed to bake them all at once. They were a huge hit, and many guests asked for the recipe before the event ended. It’s creamy, comforting, and easy to double (or triple!) for gatherings.
If you’re watching your carbs, don’t worry—I’ve included a low-carb variation below that keeps all the flavor without the extra carbs. Whether you’re making a small batch or feeding a crowd, this chicken enchiladas with sour cream sauce recipe is versatile, easy to prep ahead, and sure to become a favorite in your recipe rotation.
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Why We Love This Sour Cream Chicken Enchiladas Recipe
- It’s super creamy, cheesy, and comforting—everything you want in an enchilada dish!
- This recipe is incredibly easy to customize, double, or freeze for later—perfect for busy weeknights or special occasions.
- The sour cream sauce adds a rich, tangy flavor that sets these enchiladas apart from traditional red-sauce versions.
Ingredient Notes and Substitutions
- Flour tortillas: to hold all the delicious goodness!
- Cooked, shredded chicken: Use rotisserie chicken or any leftover chicken for the quickest prep. I show how to cook it quickly below
- Monterey Jack cheese: shred your own for the creamiest enchiladas. I tell why below.
- Butter: I recommend real dairy butter for the creamiest sauce
- All-purpose flour: the butter and cream are the base for the roux or the sauce
- Chicken broth or stock: use a high-quality broth for a truly delicious, creamy sauce for your enchiladas
- Heavy cream: although I don’t recommend substituting this, you can use half-and-half. Milk will not provide as rich and creamy of a sauce
- Sour cream: this cultured goodness gives the right amount of creaminess and tanginess that really makes this recipe
- Diced green chiles: not only do they provide a teeny bit of heat and a lot of flavor, but they add great color to this casserole
How to Make Shredded Chicken
Here are two easy ways to make your own shredded chicken breasts: one on the stovetop and the other in the Instant Pot.
Stove top: Use a skillet with a tight-fitting lid, and add the chicken breasts. Cover with water and several generous pinches of salt or use chicken broth instead of water. Bring to a boil, add the lid, turn down the heat to simmer, and cook for 30 minutes. Let cool, then dice or shred the meat.
Instant Pot: This is the easiest way to make it! Check out our full guide on making shredded chicken with the Instant Pot.
Consider making enough for another meal like Chicken Pot Pie, Chicken Dumplings, or salad with green goddess dressing recipe (recipes linked).
Cook your chicken ahead of time as a time saver, especially if you are making them for a weeknight dinner.
Recipe Variations
- Use corn tortillas or white corn tortillas instead of flour for a more traditional flavor.
- Add chopped tomatoes, green chiles, or a can of Rotel for extra flavor and texture.
- Swap in cream of chicken soup or a bit of cream cheese to make the filling even creamier.
- Spice it up with chili powder, cumin, or homemade taco seasoning, and don’t forget a dash of garlic powder for depth.
- Sprinkle in some pepper jack cheese or pour sauce over the top before baking for a spicy kick.
- For a fun twist, add red sauce or salsa verde over half the pan to offer a mix of flavors.
- Garnish with fresh cilantro and serve with tortilla chips on the side for added crunch.
- Low carb creamy sauce: The sauce uses three tablespoons of all-purpose flour, which is 18 grams in six servings or 3 grams per serving. The carbs in the nutritional facts below the recipe are for regular-carb flour tortillas. Most flour tortillas have around 20 grams of carbs per serving. If you are avoiding all wheat flour, read this article about suitable substitutions for all-purpose flour.
- Low carb tortillas: The Mission Carb Balance tortillas are very soft, especially the white flour, and more like standard flour tortillas.
The LaTortilla low-carb tortillas are very good if you can find them. They aren’t as readily available in grocery stores as the Mission brand.
Equipment Used in this Recipe
- Casserole dish
- Non-stick cooking spray
- Medium mixing bowl
- Saucepan
How to Make Chicken Enchiladas with Sour Cream Sauce
- Mix the shredded chicken with half of the cheese and chiles in a large bowl.
🎯 TFN Pro Tip
Warm the tortillas so they are easier to roll up. Spread the chicken filling on the tortillas and roll them up.
- Fill the flour tortillas with the chicken mixture.
- Roll up the enchiladas. Then, place them seam-side down in a casserole dish.
- Make the sauce by melting the butter in a sauce pan. Stir in the flour, stirring for a minute. Pour in the chicken broth and whisk until smooth.
- Once you add the sour cream and cream and the sauce has thickened, pour it over the enchiladas.
- Top with the rest of the cheese and chiles. Then bake for 20-25 minutes, until the top of the chicken enchiladas with sour cream sauce is golden and bubbly.
Serving Suggestions
These sour cream chicken enchiladas make a great weeknight recipe or a perfect meal for a casual gathering with friends and family. Serve them alongside Mexican rice and black beans for a complete and satisfying dinner. It’s a great dish that your whole family will love—and one that’s even better the next day. This easy enchilada recipe also pairs wonderfully with chips and salsa or a fresh green salad!
Recipe FAQs
To prevent your tortillas from tearing or becoming soggy, add the casserole to the oven as soon as you pour over the sauce. Also baking them uncovered keeps them from getting too soggy.
Our chicken enchilada recipe is baked uncovered. This keeps the flour tortillas from getting too soggy and gives the casserole a nice golden color.
Using a rich, creamy sauce keeps these enchiladas from drying out.
Yes! Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking. They also freeze beautifully.
Store any leftover sour cream chicken enchiladas in an airtight container in the refrigerator for up to 3–4 days. To reheat, cover with foil and warm in the oven at 350°F for about 15–20 minutes, or microwave individual portions until heated through. If the sauce thickens in the fridge, add a splash of milk or chicken broth before reheating to bring back that creamy texture.
You can also freeze them! Wrap tightly with plastic wrap and foil, or use a freezer-safe container. They’ll keep well in the freezer for up to 2 months. Thaw in the fridge overnight before baking or reheating.
Consider Making These Other Dinner Recipes…
If you tried this sour cream chicken enchiladas recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sour Cream Chicken Enchiladas
Equipment
- Casserole dish
- non-stick cooking spray
- medium mixing bowl
- saucepan
Ingredients
- 8 flour tortillas (can use gluten-free or low-carb tortillas)
- 3 cups shredded chicken white or dark meat
- 2 cups shredded Monterey Jack cheese divided
- 1 cup diced green chiles (two 4-ounce cans), divided
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth or stock
- 1 cup sour cream
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F. Grease a 12 x 8-inch casserole dish with non-stick cooking spray.
- Add cooked shredded chicken, 1 cup cheese, and 1 can of diced chiles to a medium mixing bowl, and stir well to combine. Warm your tortillas slightly in the microwave, wrapped in paper towels for about 30 seconds.
- Add about 1/3 cup filling on each tortilla. Roll it up, and place seam side down in the baking dish.
- In a small saucepan over medium heat, melt butter. Stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat until thick and bubbly.
- Reduce burner heat to low or simmer. Stir in sour cream and heavy cream. Do not bring to boil, you don’t want curdled cream.
- Pour the sauce over enchiladas and top with remaining cheese and second can of chiles.
- Bake in preheated oven for 20-25 minutes, until the top is bubbly. If needed, place under the broiler for 3 minutes until the cheese is golden.
Video
Notes
- Warm the tortillas so they are easier to roll up. Spread the chicken filling and roll up the tortillas.
- Store any leftover sour cream chicken enchiladas in an airtight container in the refrigerator for up to 3–4 days. To reheat, cover with foil and warm in the oven at 350°F for about 15–20 minutes, or microwave individual portions until heated through. If the sauce thickens in the fridge, add a splash of milk or chicken broth before reheating to bring back that creamy texture.
- You can also freeze them! Wrap tightly with plastic wrap and foil, or use a freezer-safe container. They’ll keep well in the freezer for up to 2 months. Thaw in the fridge overnight before baking or reheating.
- Make ahead: Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking. They also freeze beautifully.
Nutrition
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Cathleen says
These enchiladas are calling my name! I love a good chicken recipe, and this looks like a winner! Thank you so much for sharing 🙂