Name: Delicious Sour Cream Chicken Enchiladas Ready in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 cups shredded cooked chicken (Use homemade or rotisserie chicken for convenience and great flavor.); 4 stalks green onions (Separate light and dark parts for a layered taste.); 2 cups Monterey Jack cheese (Substitute with Pepper Jack for a spicy kick.); 1 can diced green chiles (Adjust according to your spice preference.); 1 teaspoon salt (Essential for enhancing overall flavor.); 1 teaspoon chili powder (Feel free to adjust to your liking.); 1/2 teaspoon smoked paprika (Optional depending on your taste.); 2 tablespoons butter (Creates a roux for the sauce.); 2 tablespoons all-purpose flour (Thickens your sauce perfectly.); 2 cups chicken broth (Vegetable broth works as a good substitute.); 1 cup sour cream (Full-fat recommended to prevent curdling.); 12 pieces corn tortillas (Feel free to use flour tortillas for a different twist.)

In just 30 minutes, you can transport your family to a cozy Tex-Mex kitchen with a plate of Creamy Sour Cream Chicken Enchiladas that’s sure to become a weeknight favorite. The magic lies in the warm tortillas enveloping tender chicken and a luscious, homemade sour cream sauce that ties it all together. Not only is this dish straightforward and quick to whip up, but it also brings that irresistible comfort food vibe perfect for gatherings or a simple family dinner. I love how versatile these enchiladas can be, so feel free to get creative by swapping proteins or adding extra veggies! Ready to dive into the recipe and experience the creamy goodness? Let’s get started!

Why Are These Enchiladas So Irresistible?

Creamy Goodness: The sumptuous sour cream sauce envelops the enchiladas, adding a rich, velvety texture that will make your taste buds dance.
Quick and Easy: With just 30 minutes from start to finish, you can serve a delicious homemade meal without spending hours in the kitchen!
Flavor Explosion: The combination of Monterey Jack cheese and green chiles infuses each bite with delightful layers of flavor.
Crowd-Pleaser: Whether it’s a cozy family dinner or a larger gathering, these enchiladas are sure to impress everyone!
Versatile Options: Feel free to swap out proteins or add veggies like black beans for a twist on the classic. Try pairing it with a side of Grilled Chicken Broccoli for a complete meal!

Sour Cream Chicken Enchiladas Ingredients

• Discover everything you need for a delicious Tex-Mex dinner!

For the Filling

Shredded Cooked Chicken – Use homemade or rotisserie chicken for convenience and great flavor.
Green Onions – Adds freshness and crunch; separate light and dark parts for a layered taste.
Monterey Jack Cheese – Provides creaminess; substitute with Pepper Jack for a spicy kick.
Diced Green Chiles – Adds mild heat; adjust according to your spice preference.
Salt – Essential for enhancing overall flavor.
Chili Powder – Introduces warmth and depth; feel free to adjust to your liking.
Smoked Paprika – Adds a subtle smokiness; optional depending on your taste.

For the Sauce

Butter – Creates a roux for the sauce, enhancing its richness.
All-Purpose Flour – Thickens your sauce perfectly for a creamy consistency.
Chicken Broth – Forms the base for the sauce; vegetable broth works as a good substitute.
Sour Cream – Adds tang and creaminess; full-fat is recommended to prevent curdling in the sauce.

For the Wrapping

Corn Tortillas – The traditional wrapper; feel free to use flour tortillas for a different twist.

Now that you have the essentials, let’s get cooking and whip up some fabulous Sour Cream Chicken Enchiladas!

Step-by-Step Instructions for Sour Cream Chicken Enchiladas

Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C) and prepare your 9×13-inch baking dish by lightly coating it with nonstick spray. This initial step ensures that your Sour Cream Chicken Enchiladas bake evenly and don’t stick to the dish, providing a perfect base for the creamy sauce to later drip into.

Step 2: Prepare the Filling
In a large mixing bowl, combine the shredded cooked chicken, light green sections of the green onions, Monterey Jack cheese, diced green chiles, salt, chili powder, and smoked paprika. Stir everything together until well mixed. This flavorful filling will be the heart of your enchiladas, bringing each bite a symphony of taste and texture.

Step 3: Warm the Tortillas
To prevent cracking while rolling, warm your corn tortillas in the microwave for about 30 seconds until they are pliable. This crucial step will help you easily fill each tortilla without tearing, ensuring your Sour Cream Chicken Enchiladas maintain their beautiful shape during baking.

Step 4: Roll the Enchiladas
Take a warmed tortilla and place a generous portion of the chicken mixture in the center. Carefully roll the tortilla tightly around the filling and place it seam-side down in your prepared baking dish. Repeat until all tortillas are filled and rolled, ensuring each roll is snug to prevent gaps that would let the sauce seep through.

Step 5: Make the Sauce
In a medium saucepan over medium heat, melt the butter until foamy. Once melted, whisk in the all-purpose flour, cooking the mixture for about 1-2 minutes until it turns golden. Gradually pour in the chicken broth while continuously whisking to avoid lumps; cook until the sauce slightly thickens and bubbles.

Step 6: Stir in Sour Cream
Remove the saucepan from heat and mix in the sour cream and a handful of shredded cheese until fully combined. The heat from the sauce will gently warm the sour cream, creating a creamy, rich texture. Taste and adjust the seasoning if needed—this sauce is the crowning glory of your Sour Cream Chicken Enchiladas.

Step 7: Assemble and Bake
Pour the creamy sauce generously over the rolled enchiladas, ensuring every piece is well-coated. Place the baking dish in your preheated oven and bake for 15-20 minutes, or until the sauce is bubbling and the cheese is golden and melted. This final step creates that irresistible comfort food look and aroma.

Step 8: Garnish and Serve
Once baked to perfection, remove the Sour Cream Chicken Enchiladas from the oven. Garnish with the dark green parts of the green onions for a pop of color and added freshness. Serve immediately while it’s hot and bubbling—a delightful dinner that’s sure to please the whole family!

What to Serve with Sour Cream Chicken Enchiladas

Elevate your cozy Tex-Mex dinner by pairing these creamy delights with the perfect sides and drinks that complement their rich flavors.

Mexican Rice: This fluffy, seasoned side is a classic pairing. Its mild flavor and texture balance the creaminess of the enchiladas.
Refried Beans: Creamy refried beans bring a hearty element to the table, enhancing your meal with added protein and fiber.
Guacamole: This fresh, zesty dip adds a cool contrast to the warmth of the enchiladas. The creamy avocado melts away your worries with each bite.
Pico de Gallo: A fresh salsa made with diced tomatoes, onions, and cilantro—adding brightness and a burst of flavor that pairs wonderfully with the enchiladas’ savoriness.
Corn Salad: A sweet and tangy corn salad introduces crunch and a pop of color. Toss in some lime and chili for an extra kick!
Chilled Mexican Beer: A refreshing Mexican lager complements the richness of your enchiladas. The crispness cuts through the creamy sauce beautifully.
Margaritas: Whether frozen or on-the-rocks, a classic margarita’s citrus notes provide a refreshing contrast, enhancing the enchiladas’ bold flavors.
Churros: For dessert, crispy churros dusted with cinnamon sugar offer a sweet finish to your meal while keeping that cozy vibe alive.

Mix and match these suggestions for an inviting spread that transforms your Sour Cream Chicken Enchiladas into a delightful dining experience!

Sour Cream Chicken Enchiladas Variations

Feel free to shake things up and personalize these enchiladas—let your creative culinary spirit shine through!

Protein Swap: Use shredded pork or beef instead of chicken for a hearty twist.
Flour Tortillas: Opt for flour tortillas for a softer, chewier texture instead of traditional corn.
Veggie Boost: Add black beans or corn to the filling for extra flavor and fiber.
Spicy Kick: Substitute Pepper Jack cheese for Monterey Jack to spice up your enchiladas.
Low-Carb Option: Wrap the filling in lettuce leaves instead of tortillas for a fresh, lighter version.
Herb Infusion: Mix fresh cilantro into the filling for a burst of freshness and flavor.
Extra Sauce: Double the sour cream sauce for an even creamier dish; it’s like a warm hug in every bite!
Cooking Shortcut: Make these in a slow cooker—layer tortillas, filling, and sauce, then let it work its magic.

With these simple variations, you could explore exciting flavors and textures. If you’re craving something equally delightful, consider trying my creamy Pumpkin Cream Cheese Swirl Muffins for a dessert that pairs perfectly after your enchiladas! Want something savory on the side? Whip up some Crispy Fried Chicken Street Corn Tacos for a complete Tex-Mex feast!

Storage Tips for Sour Cream Chicken Enchiladas

Fridge: Keep leftovers in an airtight container for up to 3 days. This helps maintain freshness and flavor, ready for a quick meal.

Freezer: For longer storage, freeze the assembled enchiladas (without sauce) for up to 2 months. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.

Reheating: Reheat in the oven at 350°F (175°C) for 20 minutes or until heated through. If frozen, bake straight from the freezer, adding extra time as necessary. Enjoy the creamy goodness again!

Sauce Separation: If reheating sauce, do so gently over low heat and stir frequently to avoid separation.

Make Ahead Options

These Sour Cream Chicken Enchiladas are perfect for busy home cooks looking to save time during the week! You can prepare the filling (chicken, cheese, and seasonings) up to 3 days in advance; simply refrigerate it in an airtight container. Additionally, you can also roll the enchiladas and place them in the baking dish, covering with plastic wrap for up to 24 hours before baking. When you’re ready to serve, pour the sauce over the top and bake as directed. This method keeps your enchiladas just as delicious, maintaining their texture while saving you precious time on hectic weeknights!

Expert Tips for the Best Sour Cream Chicken Enchiladas

• Warm Tortillas: Warm corn tortillas in the microwave before rolling to prevent cracking and tearing, making assembly easy and stress-free.

• Thick Sauce Solutions: If your sauce is too thick, simply whisk in a little chicken broth or milk to reach that perfect creamy consistency for your sour cream chicken enchiladas.

• Prevent Curdling: Always remove the sauce from heat before stirring in sour cream. This simple step helps prevent curdling, ensuring a smooth, luscious sauce.

• Flavor Adjustments: Taste your filling and sauce before baking; don’t hesitate to add extra spices or salt for a flavor profile that’s just right for you!

• Make-Ahead Tip: Prepare your enchiladas ahead of time, cover them, and store in the fridge. Just bake when you’re ready for a delicious, effortless dinner!

Sour Cream Chicken Enchiladas Recipe FAQs

How do I choose the best chicken for the filling?
Absolutely! For the tastiest Sour Cream Chicken Enchiladas, I recommend using shredded cooked chicken, either from a homemade rotisserie or your own cooked chicken. Look for meat that is juicy and tender without any dark spots or unpleasant odors. This will enhance the overall flavor of your dish!

How should I store leftovers?
Easy peasy! Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. If you’re looking for a quick meal, these enchiladas reheat beautifully in both the oven and microwave—just be sure to cover them to keep moisture in!

Can I freeze Sour Cream Chicken Enchiladas?
Absolutely! To freeze, assemble the enchiladas without the sauce and wrap them tightly in plastic wrap, then in aluminum foil. They can stay fresh in the freezer for up to 2 months. When you’re ready to enjoy, bake them straight from frozen, adding extra time if needed, which makes for a quick and delightful meal!

What should I do if my sauce is too thick?
If you find your sauce is too thick, don’t worry! Simply whisk in a bit more chicken broth or milk until you reach your desired consistency. Heat it gently over low heat, stirring continuously. This will ensure that it blends seamlessly with your enchiladas, keeping the creamy goodness intact.

Are there any dietary considerations for these enchiladas?
Very much so! If you have dietary restrictions, feel free to customize! For a gluten-free option, use gluten-free tortillas and ensure your chicken broth is gluten-free. Not a fan of chicken? You can easily substitute it with shredded pork, beef, or even black beans for a vegetarian twist. Just be mindful of any allergies you might have, particularly with dairy if you’re using sour cream.

How can I prevent the tortillas from tearing while rolling?
That’s a great question! To prevent tearing, warm your corn tortillas in the microwave for about 30 seconds until they are pliable. This step is crucial—soft tortillas make for easy rolling and ensure that your Sour Cream Chicken Enchiladas come out looking as fabulous as they taste!