Get ready to fall head over heels for Chicken Enchiladas with Sour Cream Sauce! This delightful dish combines shredded chicken, tender tortillas, and a creamy, tangy sauce that wraps every bite in pure comfort. Not only is it perfect for family dinners or entertaining guests, it’s a reliable crowd-pleaser with layers of flavor and that signature saucy finish. Whether you’re a seasoned cook or just starting out, this easy-to-make recipe promises big reward for a small amount of effort.

Chicken Enchiladas with Sour Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken Enchiladas with Sour Cream Sauce lies in a handful of essentials—every ingredient plays a specific role, from creaminess to spice to visual appeal. Here’s what you’ll need for this irresistible, satisfying meal.

Cooked, Shredded Chicken: Use rotisserie chicken for extra ease, or cook and shred your own for maximum freshness.
Corn Tortillas: These lend the right balance of structure and that authentic enchilada flavor—soften them slightly to avoid tearing.
Monterey Jack Cheese: Melts beautifully and adds a mild, creamy element that complements the sauce.
Butter: A base for the sauce, helping it reach that silky finish.
All-Purpose Flour: Thickens the sauce to that velvety consistency that clings to every enchilada.
Chicken Broth: Adds savory depth without overpowering, making the sauce more flavorful.
Sour Cream: The star ingredient for the sauce, bringing tang and luscious creaminess.
Canned Green Chiles: These add a gentle heat and fresh flavor—don’t skip them!
Onion: Sautéed before adding, onion brings a subtle sweetness and fragrant backbone.
Garlic: A little fresh garlic rounds out the sauce with savory warmth.
Salt and Pepper: Essential for balancing all the flavors to perfection.
Fresh Cilantro (optional): For a pop of freshness and color when serving.

How to Make Chicken Enchiladas with Sour Cream Sauce

Step 1: Prepare the Chicken Filling

Start by shredding your cooked chicken. If you’re using a store-bought rotisserie chicken, just pull it apart with two forks. Sauté diced onion and minced garlic in a pan with a bit of butter until fragrant and translucent, then stir in the shredded chicken and a portion of Monterey Jack cheese. This mixture becomes the flavorful heart of your Chicken Enchiladas with Sour Cream Sauce.

Step 2: Soften and Fill the Tortillas

Gently warm the corn tortillas to make them flexible—either microwave them wrapped in a damp paper towel or briefly toast them in a dry skillet. Lay out each tortilla, spoon some of the chicken filling down the center, and roll it up snugly. Place each filled tortilla seam-side down in a baking dish, nudging them close together.

Step 3: Make the Sour Cream Sauce

In a clean saucepan, melt butter over medium heat and whisk in flour to make a quick roux. Slowly pour in the chicken broth while whisking to keep things lump-free. As the mixture begins to thicken, reduce the heat and stir in the sour cream, diced green chiles, and a pinch of salt and pepper. The sauce should be creamy, smooth, and just the right amount of tangy—a perfect topping for Chicken Enchiladas with Sour Cream Sauce.

Step 4: Assemble and Bake

Pour the luscious sour cream sauce generously over your lined-up enchiladas, making sure every inch gets a blanket of sauce. Sprinkle the rest of the Monterey Jack cheese over the top. Slide the baking dish into a preheated oven and bake until the cheese is bubbling and golden, about 20 minutes. The aroma alone will announce dinner with gusto!

Step 5: Finish and Serve

Once baked, let the enchiladas cool for a few minutes to set. Add your favorite garnishes and get ready for happy faces around the dinner table. Chicken Enchiladas with Sour Cream Sauce are best enjoyed warm, straight from the oven.

How to Serve Chicken Enchiladas with Sour Cream Sauce

Garnishes

The right garnish will take your Chicken Enchiladas with Sour Cream Sauce from great to unforgettable. Sprinkle chopped cilantro, sliced green onions, or fresh diced tomatoes over the top for color and brightness. A dollop of extra sour cream or a squeeze of lime adds a welcome zing, while thinly sliced jalapeños offer a gentle kick for spice lovers.

Side Dishes

Pair these creamy enchiladas with zesty Mexican rice, classic refried beans, or a simple side salad tossed with avocado and cherry tomatoes. The freshness of a crunchy slaw or the tang of pickled red onions can balance the richness of the sauce, making your meal feel complete and harmonious.

Creative Ways to Present

For parties or casual gatherings, slice the baked enchiladas into smaller portions and serve them on a platter as finger food. Or present each serving in colorful ceramic dishes with a side of warm tortilla chips. You can even build individual serving cups for personalized mini Chicken Enchiladas with Sour Cream Sauce—great for potlucks or game-day feasts!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Enchiladas with Sour Cream Sauce are a dream for next-day lunches. Simply slide any uneaten portions into an airtight container and refrigerate. The flavors melt together even more overnight, making each bite even more delicious the second time around.

Freezing

Got a busy week ahead? Assemble the enchiladas and pour the sauce over the top, then cover tightly and freeze before baking. When you’re ready for an effortless dinner, thaw overnight in the fridge and bake as directed. They’ll taste just as fresh as the day you made them.

Reheating

To reheat, either bake leftovers uncovered in a 350°F oven until bubbly or microwave individual portions for a quick meal. If the sauce thickens too much in the fridge, splash in a bit of chicken broth or milk before reheating to restore that creamy goodness.

FAQs

Can I use flour tortillas instead of corn?

Absolutely! While corn tortillas provide a traditional flavor and texture, flour tortillas are more pliable and won’t crack. Feel free to swap, especially if you prefer a chewier bite or are working with what you have on hand.

Is there a way to make Chicken Enchiladas with Sour Cream Sauce spicier?

Yes! For extra heat, stir in diced jalapeños or a spoonful of hot sauce to the chicken mixture or the sour cream sauce itself. You can also top finished enchiladas with pickled jalapeños or add some crushed red pepper flakes.

Can I make this dish ahead of time?

Definitely. Assemble the enchiladas and sauce a day in advance, then cover and refrigerate. Bake just before serving for fresh, effortless comfort food. This make-ahead trick is perfect for parties or busy weeknights.

Is it possible to make this recipe vegetarian?

Of course! Substitute the chicken with sautéed mushrooms, spinach, or beans for a hearty and flavorful vegetarian twist. Use vegetable broth in the sauce to keep the flavors just right.

What can I do if my sauce gets too thick?

If your sour cream sauce becomes too thick, simply whisk in a little more chicken broth or milk until it reaches a smooth, pourable consistency. Adjust the seasoning as needed, and you’re back on track!

Final Thoughts

If you love comfort food with a bold twist, Chicken Enchiladas with Sour Cream Sauce deserve a spot on your dinner table soon. There’s just something magical about that creamy sauce and cheesy filling—all in a dish that’s as crave-worthy as it is easy to make. Give it a try and watch how quickly it becomes a new favorite in your kitchen!

Chicken Enchiladas with Sour Cream Sauce Recipe