Get ready to fall in love with a dish that checks all the boxes for comfort, flavor, and ease: the Simple Sour Cream Chicken Enchiladas Recipe. This casserole is truly a weeknight hero—ultra-creamy, packed with juicy chicken, and bursting with mild green chile zip and gooey cheese. It’s the kind of meal you crave when you want something a little indulgent but don’t want to spend hours in the kitchen. If you’ve never made enchiladas before, you’ll be delighted at just how doable (and fun!) they really are. Let’s bring some serious joy to your dinner table!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Simple Sour Cream Chicken Enchiladas Recipe lies in its honest, everyday ingredients. Each one brings something uniquely delicious to the table—the creaminess, the contrast, the pops of color, and those classic Tex-Mex vibes!
- 2 cups cooked shredded chicken: Rotisserie chicken works great for quick assembly and rich flavor.
- 1 cup sour cream: Adds luscious creaminess and a signature tang to the filling.
- 1 ½ cups shredded Monterey Jack cheese (divided): Melts like a dream for that perfect gooey topping and soft, creamy filling.
- 1 can (4 oz) diced green chiles: Brings mild heat and vibrant flavor, plus little flecks of color.
- 1/2 teaspoon garlic powder: A subtle flavor booster that ties everything together.
- 1/2 teaspoon onion powder: Adds gentle savoriness without needing to sauté anything.
- Salt and pepper to taste: Don’t forget a pinch of each for ultimate flavor balance.
- 8 small flour tortillas: Soft and flexible, perfect for rolling all that tasty filling.
- 2 tablespoons butter: Essential for a silky homemade white sauce base.
- 2 tablespoons all-purpose flour: Thickens the sauce just right, making it cling to every bite.
- 1 ½ cups chicken broth: Gives the sauce savory depth and prevents it from being too thick.
- 1/2 cup sour cream (for sauce): Doubles down on the creaminess in the silky white sauce.
- 1/2 cup shredded Monterey Jack cheese (for sauce): Melts into the sauce for that craveable texture.
- Chopped cilantro or green onions for garnish (optional): Brightens each plate with color and fresh flavor.
How to Make Simple Sour Cream Chicken Enchiladas Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F—a kitchen ritual that welcomes in all things warm and cozy. Lightly grease a 9×13-inch baking dish (a swipe of butter or a quick mist of nonstick spray does the trick) so your enchiladas slide out with ease and every cheesy edge is just perfect.
Step 2: Mix up the Dreamy Chicken Filling
In a big bowl, combine the shredded chicken, 1 cup sour cream, 1 cup of cheese, the green chiles, garlic powder, onion powder, and a good pinch of salt and pepper. Stir until everything is well blended and irresistible—you want every bite wrapped in creaminess and gentle heat. If you’re in a rush, rotisserie chicken makes this step a breeze!
Step 3: Roll and Arrange Your Enchiladas
Spoon the chicken mixture down the center of each tortilla, keeping the filling even for tidy rolls. Roll them up tightly and place each seam-side down in your prepared baking dish. Nestle them snugly together; this helps hold their shape and ensures maximum sauciness later.
Step 4: Whip Up the Silky Sour Cream Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour for one fragrant minute to make a blond roux (this keeps the sauce velvety, not lumpy). Slowly pour in the chicken broth while whisking until smooth, bringing it to a gentle simmer. Let it cook for just a few minutes, until slightly thickened. Off the heat, stir in the 1/2 cup sour cream and 1/2 cup cheese until everything melds into creamy, cheesy bliss.
Step 5: Smother and Top
Pour the luscious sauce evenly over the rolled enchiladas, making sure every edge is draped in creamy goodness. Sprinkle the final 1/2 cup of cheese over the top for that golden, bubbling finish everyone loves.
Step 6: Bake to Perfection
Bake (uncovered) for 20–25 minutes, or until the sauce is bubbly and the cheese is perfectly melted. The aroma at this point should have everyone in the house drifting toward the kitchen—golden cheese and tangy sauce are an irresistible combo.
Step 7: Garnish and Serve
Once baked, let your Simple Sour Cream Chicken Enchiladas Recipe rest for just a minute or two before adding a handful of chopped cilantro or sliced green onions. Now, serve it hot and enjoy the oozy, creamy, flavor-packed rewards!
How to Serve Simple Sour Cream Chicken Enchiladas Recipe
Garnishes
A simple finishing touch of fresh cilantro, sliced green onions, or even a few diced tomatoes brings brightness and eye-catching color. A little squeeze of lime on each serving can also add a welcome pop of zesty freshness—a perfect contrast to the creamy sauce. The right garnish isn’t just pretty; it sends the flavors and presentation over the top.
Side Dishes
Enchiladas love good company! Try pairing your Simple Sour Cream Chicken Enchiladas Recipe with Mexican rice, refried beans, or a crisp green salad for an easy, balanced meal. For fun, add tortilla chips and salsa or a scoop of simple guacamole—their crunch is a fantastic match for the soft, creamy enchiladas.
Creative Ways to Present
Want to mix things up? Serve your enchiladas family-style straight from the pan, or plate them individually with a colorful side and a lime wedge. For parties, slice each enchilada into bite-sized pieces and stick in appetizer picks for a shareable twist. Layering some roasted veggies beneath or beside the enchiladas adds a rainbow of color and extra nutrition—and makes your Simple Sour Cream Chicken Enchiladas Recipe the star of the night.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! After cooling completely, store enchiladas in an airtight container in the fridge for up to 3 days. The flavors meld overnight, making next-day lunches or dinners just as rewarding as the first time.
Freezing
You can easily freeze your Simple Sour Cream Chicken Enchiladas Recipe for future comfort-food cravings. Assemble the enchiladas (without baking), wrap tightly with plastic wrap and foil, and freeze for up to 2 months. To bake from frozen, thaw overnight in the refrigerator, then bake as directed. The sauce and cheese maintain their dreamy texture even after freezing!
Reheating
To reheat, cover the enchiladas with foil and warm in a 350°F oven until heated through, about 15 to 20 minutes. For individual servings, microwaving works as well—just cover to retain moisture. If the sauce thickens a bit in the fridge, add a splash of chicken broth before reheating to loosen it up.
FAQs
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas will lend a more traditional texture and flavor. Just warm them briefly to prevent cracking, and keep in mind that they’re a great gluten-free option when paired with gluten-free flour.
Is there a way to make this recipe spicier?
Yes! For a bolder kick, add a pinch of cayenne pepper to the filling or sauce, swap in pepper jack cheese, or add some diced jalapeños. You can really adjust the spice level to your own taste.
Can I assemble the Simple Sour Cream Chicken Enchiladas Recipe ahead of time?
Of course! Assemble up to a day in advance, cover tightly, and refrigerate until ready to bake. Hold off on adding the final cheese topping until just before baking for best results.
What can I substitute for sour cream?
Greek yogurt is a wonderful swap for sour cream—it brings the same tang and creaminess with a bit more protein. Just be sure to use full-fat for the richest sauce.
How can I make this gluten-free?
The Simple Sour Cream Chicken Enchiladas Recipe is easy to make gluten-free by simply using gluten-free flour for the sauce and gluten-free tortillas for rolling. The rest of the ingredients are naturally gluten-free, so you’re set!
Final Thoughts
If you’re looking for a guaranteed weeknight winner, give this Simple Sour Cream Chicken Enchiladas Recipe a try. It’s creamy, cheesy, and so full of comfort you’ll want to make it part of your regular rotation. Let this dish bring a little extra warmth to your table—you’ll be hooked from the very first bite!
Print
Simple Sour Cream Chicken Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Simple Sour Cream Chicken Enchiladas are a creamy and flavorful twist on a classic Mexican dish. Filled with tender shredded chicken, tangy sour cream, and gooey cheese, these enchiladas are perfect for a cozy family dinner or entertaining guests. The homemade sauce adds an extra layer of richness that ties everything together. Easy to make and always a crowd-pleaser!
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 ½ cups shredded Monterey Jack cheese (divided)
- 1 can (4 oz) diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 small flour tortillas
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
For Garnish:
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, combine the shredded chicken, 1 cup sour cream, 1 cup cheese, green chiles, garlic powder, onion powder, salt, and pepper. Mix well.
- Fill the tortillas: Spoon the chicken mixture into each tortilla, roll up tightly, and place seam side down in the baking dish.
- Make the sauce: In a saucepan, melt butter, stir in flour, then gradually whisk in chicken broth. Cook until thickened, then stir in sour cream and cheese.
- Assemble and bake: Pour the sauce over the enchiladas, top with cheese, and bake for 20–25 minutes until bubbly.
- Garnish and serve: Garnish with cilantro or green onions and serve hot.
Notes
- Use rotisserie chicken for a quick shortcut.
- For a spicier version, add cayenne pepper or pepper jack cheese.
- Enchiladas can be assembled ahead and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 2g
- Sodium: 640mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
