If there’s one dish that always brings the family running to the dinner table, it’s this Simple Sour Cream Chicken Enchiladas Recipe. Imagine creamy chicken filling nestled in warm tortillas, all cloaked with a velvety sour cream sauce, bubbling cheese, and a hint of green chiles for just the right kick. Every bite is pure comfort, and best of all, this is so quick and approachable that it fits into any busy weeknight—while still feeling like a special treat. Whether you’re brand new to enchiladas or a seasoned pro, you’ll love how these meld ease, heartiness, and irresistible flavor.
Ingredients You’ll Need
The beauty of this dish lies in its straightforward list of staples—each one brings something essential, whether it’s creaminess, zest, or that perfectly cheesy pull. Gather these ingredients, and you’re halfway to homemade enchilada bliss!
- Cooked shredded chicken: Rotisserie or leftover chicken works perfectly, soaking up all those creamy flavors.
- Shredded Monterey Jack cheese: This melts beautifully for that gooey, irresistible topping and filling.
- Sour cream: Adds rich, velvety tang to both the filling and the luscious sauce.
- Canned diced green chiles: These give a gentle heat and lively flavor—don’t skip them!
- Garlic powder: Gives savory depth to the chicken filling.
- Onion powder: Offers subtle, sweet complexity without chopping an onion!
- Ground cumin: Adds earthy warmth and a whisper of Tex-Mex authenticity.
- Salt and pepper: Essential for balancing and enhancing all the flavors.
- Small flour tortillas: Soft and pliable, these are perfect for rolling up with ease.
- Butter: Brings richness to the sauce and helps develop that golden topping.
- All-purpose flour: Thickens the sauce, making it silky-smooth and scoopable.
- Chicken broth: Forms the base of the white sauce, infusing savory notes throughout.
- Extra sour cream (for sauce): For a double dose of creamy goodness in every layer.
- Shredded cheese (for topping): A final blanket of cheese guarantees that mouthwatering finish.
- Chopped fresh cilantro: This optional garnish adds a pop of color and zesty flavor to each serving.
How to Make Simple Sour Cream Chicken Enchiladas Recipe
Step 1: Prep the Chicken Filling
Start by preheating your oven to 350°F (175°C)—this ensures everything bakes evenly and perfectly. In a large bowl, combine your cooked shredded chicken with 1 1/2 cups of shredded Monterey Jack cheese, 1 cup sour cream, the can of diced green chiles, garlic powder, onion powder, cumin, and a good pinch of salt and pepper. Give it all a solid mix so the filling becomes cohesive, creamy, and studded with those vibrant green chiles. This is the heart of your Simple Sour Cream Chicken Enchiladas Recipe.
Step 2: Fill and Roll the Tortillas
Now, lay out your flour tortillas and spoon roughly 1/4 cup of the filling right in the center of each. Roll them up tightly—like cozy little enchilada bundles—and line them up, seam-side down, in a greased 9×13-inch baking dish. Arranging them snugly is the secret to melt-in-your-mouth results and nicely portioned servings.
Step 3: Make the Creamy Sauce
In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a smooth roux, stirring constantly for about a minute—it should smell slightly nutty but not burned. Gradually whisk in your chicken broth, letting the mixture thicken into a silky sauce (about 3 to 4 minutes). Take the pan off the heat and stir in 1/2 cup of sour cream until the sauce is velvety and irresistible—this step really defines the Simple Sour Cream Chicken Enchiladas Recipe!
Step 4: Assemble and Top
Pour that dreamy sour cream sauce evenly over the lined-up enchiladas. Finish by sprinkling the remaining 1/2 cup of Monterey Jack (or your cheese of choice) over the top. The layer of cheese will melt and brown just enough to provide those tempting golden edges everyone loves.
Step 5: Bake to Perfection
Bake, uncovered, for 20 to 25 minutes, or until everything is bubbly and the topping looks golden and inviting. You’ll know it’s ready when your kitchen smells incredible and the sauce is gently simmering at the edges. Remove from the oven, let it settle for just a couple minutes, and top generously with chopped cilantro for a fresh finish.
How to Serve Simple Sour Cream Chicken Enchiladas Recipe
Garnishes
A shower of fresh cilantro not only adds a pop of green, but also an herbal brightness that cuts through the rich, creamy sauce. If you love extra zing, try scattering sliced jalapeños, a handful of diced tomatoes, or a dollop of guacamole right on top. A little drizzle of hot sauce is always welcome, too!
Side Dishes
Balance out the creamy, cheesy vibes of this Simple Sour Cream Chicken Enchiladas Recipe with vibrant side dishes. Classic choices include fluffy cilantro-lime rice or simple black beans. For crunch, toss together a tangy cabbage slaw or serve with a fresh green salad—they’ll all play beautifully against the enchiladas’ richness.
Creative Ways to Present
Want to jazz up the plate? Serve each enchilada in a wide, shallow bowl with a spoonful of salsa verde swirled around. Or, cut them into halves or thirds and arrange in a spiral on a platter for easy sharing at parties. You can even top each with a fried egg for a delicious brunch twist!
Make Ahead and Storage
Storing Leftovers
After cooling, cover any leftovers tightly and store them in the refrigerator for up to three days. The flavors deepen overnight, making for a deliciously easy lunch or repeat dinner. Just keep them in an airtight container so they stay moist and appetizing.
Freezing
This Simple Sour Cream Chicken Enchiladas Recipe is very freezer-friendly. Assemble everything as directed, but stop before baking. Wrap the dish tightly in plastic wrap and foil, then freeze for up to three months. When you’re ready, thaw overnight in the fridge and bake as usual, adding 10-15 extra minutes if baking from chilled.
Reheating
To reheat, pop individual enchiladas in the microwave, covered, for 1-2 minutes until hot. For best texture, reheat larger portions in a covered baking dish at 350°F until bubbly—it only takes about 15-20 minutes. Add a splash of chicken broth or cream if the sauce seems too thick after chilling or freezing.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! While flour tortillas are softer and easier to roll, corn tortillas give a slightly heartier flavor and a more traditional texture—just warm them to make rolling easier and prevent cracking.
Is there a way to lighten up the Simple Sour Cream Chicken Enchiladas Recipe?
Yes, try using light sour cream and reduced-fat cheese. You can also swap in Greek yogurt for sour cream, and add extra vegetables like spinach or bell peppers to the filling for more nutrition and less fat.
What type Main Course
Rotisserie chicken is super convenient and flavorful, but you can use any cooked chicken—leftover roasted or poached chicken thighs or breasts work equally well. Just be sure it’s shredded finely for the best texture.
Can the enchiladas be made ahead and baked later?
Definitely! Assemble the enchiladas and cover them tightly in the fridge for up to 24 hours. When you’re ready, pour over the sauce and bake per the instructions. They’re perfect for meal prepping or entertaining.
How can I add more spice?
To turn up the heat, add extra diced green chiles, swap in pepper jack for Monterey Jack, or include a dash of cayenne in the filling. For an even bigger kick, scatter sliced jalapeños on top before baking!
Final Thoughts
Once you make the Simple Sour Cream Chicken Enchiladas Recipe, don’t be surprised if it becomes a go-to favorite for any night of the week. The combination of creamy sauce, tender chicken, and melty cheese is guaranteed to disappear fast—so go ahead and enjoy every bite. Try it, share it, and let your own kitchen become the happiest spot in the house!
Print
Simple Sour Cream Chicken Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of these Simple Sour Cream Chicken Enchiladas. A comforting and flavorful dish that’s perfect for a family dinner or a gathering with friends.
Ingredients
For the Enchiladas:
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 (4-ounce) can diced green chiles
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 8 small flour tortillas
For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded cheese (for topping)
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C).
- Prepare the filling: Combine shredded chicken, cheese, sour cream, green chiles, garlic powder, onion powder, cumin, salt, and pepper in a bowl.
- Fill the tortillas: Spoon filling into each tortilla, roll up, and place in a baking dish.
- Make the sauce: Melt butter, add flour, then gradually whisk in chicken broth. Stir in sour cream and pour over enchiladas.
- Bake: Top with cheese and bake for 20–25 minutes until golden.
- Serve: Garnish with cilantro and enjoy hot.
Notes
- Rotisserie chicken is a time-saving option.
- Feel free to customize the filling with onions or spinach.
- Pair with rice, beans, or a fresh salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 510
- Sugar: 3g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
