Name: Ultimate Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Ingredients: 2 tablespoons Unsalted Butter (Can use salted butter if preferred.); 1 Onion (finely chopped) (Yellow or white onions work best.); 1 tablespoon Chili Powder (Adjust based on spice preference.); 1 teaspoon Garlic Powder (Fresh garlic can substitute.); 1 teaspoon Cumin (Provides classic Tex-Mex touch.); 1/2 cup Chicken Broth (Vegetable broth can be used for lighter option.); 1/2 cup Salsa Verde (Can use any green salsa if unavailable.); 1 Chipotle Pepper in Adobo (finely chopped) (Adjust amount to meet spice level.); 4 ounces Whipped Cream Cheese (Regular cream cheese can be used.); 2 cups Shredded Chicken (Rotisserie chicken makes for quick prep.); 1/2 cup Sour Cream (Greek yogurt can substitute.); 1 cup Monterey or Pepper Jack Cheese (shredded) (Use Monterey Jack for milder flavor.); 6 inch Flour Tortillas (Corn tortillas for gluten-free option.); Cilantro or Green Onions (for garnish) (Adds freshness to the dish.)

In the chaos of a busy week, finding time to whip up a delicious meal can feel like a daunting task. Enter my Small Batch Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce—the perfect solution for anyone craving a comforting homemade dinner without the fuss. Rolled within soft flour tortillas, these spicy enchiladas are generously smothered in a creamy, cheesy sauce that promises to bring the warmth of a cozy Tex-Mex night right to your dinner table. Plus, with a prep time of just 45 minutes, they’re ideal for those busy weekday evenings or intimate date nights. Trust me, your taste buds will thank you! Curious about what goes into these delightful little parcels of joy? Let’s dive into the recipe!

Why are these enchiladas a must-try?

Simplicity: In just 45 minutes, you can whip up these delightful enchiladas, making them perfect for busy weeknights.

Flavor Explosion: The combination of spicy shredded chicken and a creamy, cheesy sauce creates an irresistible taste experience.

Versatility: Feel free to customize with different proteins or adjust the spice levels to suit everyone’s palate.

Comforting: Each bite offers a warm and satisfying embrace, truly reminiscent of your favorite Tex-Mex restaurant.

Perfect Portions: This small batch recipe serves four, making it great for intimate dinners without the hassle of leftovers.

Pair it with a fresh salad for a satisfying meal or check out my Cajun Shrimp Sauce for another easy option!

Shredded Chicken Enchiladas Ingredients

Curious about what makes these enchiladas so irresistible? Here’s what you need!

For the Filling

Unsalted Butter – Adds richness and helps in sautéing ingredients; you can use salted butter if preferred, but adjust the salt accordingly.
Onion (finely chopped) – Provides flavor and sweetness; yellow or white onions work best, while red onions may slightly alter the flavor.
Chili Powder – Adds warmth and depth; adjust based on your spice preference for the shredded chicken enchiladas.
Garlic Powder – Enhances the savory flavor profile; fresh garlic can substitute for an even stronger taste.
Cumin – Contributes essential earthy flavor for that classic Tex-Mex touch.
Chicken Broth – Moistens the filling and amplifies flavor; vegetable broth can be used for a lighter option.
Salsa Verde – Offers a tangy, slightly spicy kick; if unavailable, any green salsa or chopped green chiles will suffice.
Chipotle Pepper in Adobo (finely chopped) – Adds delightful smokiness and heat; adjust the amount to meet your spice level.
Whipped Cream Cheese – Provides creaminess in the filling; you can use regular cream cheese, but it may need softening first.
Shredded Chicken – The main protein; rotisserie chicken makes for a quick preparation option.

For the Sauce

Sour Cream – This is the base for the creamy sauce; Greek yogurt can substitute for a lighter option.
Monterey or Pepper Jack Cheese (shredded) – Melts beautifully; use Monterey Jack for a milder flavor or Pepper Jack for some extra heat.

For Assembly

Flour Tortillas (6-inch) – Encase the filling perfectly; opt for corn tortillas if you’re looking for a gluten-free choice.
Cilantro or Green Onions (for garnish) – Adds a dash of freshness and visual appeal to your finished dish.

Now that you’ve got all the ingredients, let’s get cooking!

Step‑by‑Step Instructions for Small Batch Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce

Step 1: Prepare the Filling
In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1 finely chopped onion and sauté until softened, about 5 minutes, stirring frequently. Sprinkle in 1 tablespoon of chili powder, 1 teaspoon of garlic powder, and 1 teaspoon of cumin, mixing until aromatic. Pour in 1/2 cup of chicken broth, along with 1/2 cup of salsa verde and 1 finely chopped chipotle pepper in adobo. Stir in 4 ounces of whipped cream cheese and 2 cups of shredded chicken, ensuring the mixture is warm and combined, roughly 3–5 minutes.

Step 2: Make the Sauce
In a saucepan over medium-low heat, melt 2 tablespoons of unsalted butter. Whisk in 2 tablespoons of flour to create a roux, cooking for about 1 minute until lightly golden. Gradually add 1 cup of chicken broth while whisking continuously to avoid lumps. Allow the mixture to simmer and thicken for 3–5 minutes. Remove from heat and stir in 1/2 cup of sour cream and 1 cup of shredded Monterey or Pepper Jack cheese until creamy and well combined. Season with salt to taste.

Step 3: Assemble Enchiladas
Preheat your oven to 375°F (190°C). Take a 9×13-inch baking dish and grease it lightly. Working with each 6-inch flour tortilla, place about 1/4 cup of the shredded chicken mixture in the center, roll it up tightly, and place seam-side down in the dish. Repeat until all tortillas are filled. Once assembled, pour the cheesy sour cream sauce evenly over the rolled enchiladas, ensuring they are generously covered.

Step 4: Bake
Slide the baking dish into the preheated oven and bake uncovered for 15–20 minutes, or until heated through and the sauce is bubbling. For a golden top, you can broil for an additional 2–3 minutes, watching closely to prevent burning. Once done, remove from the oven and let cool slightly.

Step 5: Garnish and Serve
Sprinkle freshly chopped cilantro or sliced green onions on top of the enchiladas for a burst of color and flavor. Serve the Small Batch Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce hot and enjoy the delightful blend of creamy textures and spicy goodness!

What to Serve with Small Batch Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce

Creating a complete meal around these delightful enchiladas transforms any ordinary weeknight into a memorable festive occasion.

Crispy Tortilla Chips: Perfect for dipping into the cheesy sour cream sauce, adding a satisfying crunch to your meal.
Fresh Garden Salad: A light, vibrant salad with mixed greens and a citrus vinaigrette complements the rich flavors of the enchiladas beautifully.
Mexican Street Corn (Elote): Grilled corn slathered in mayonnaise, cheese, and chili powder offers a sweet and savory contrast to your spicy dish.

Pair these enchiladas with a refreshing drink like a Citrus Mojito. The zesty lime and mint will cleanse your palate and enhance the meal experience.

Don’t forget dessert! Churros with Chocolate Sauce provide the perfect sweet ending, balancing the spicy and creamy notes of the main dish.

Think of these pairings as a way to elevate your dining experience and make every bite a little more memorable!

How to Store and Freeze Shredded Chicken Enchiladas

Fridge: Store leftover Shredded Chicken Enchiladas in an airtight container for up to 3–4 days. Reheat in the oven for best texture, ensuring they’re warmed through.

Freezer: Freeze the enchiladas before baking for up to 3 months. Wrap tightly in plastic wrap and foil for optimal freshness. Bake from frozen, adding a few extra minutes to the cooking time.

Reheating: To reheat leftovers, place them in a baking dish and cover with foil. Heat in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through.

Sauce Storage: If there’s leftover sauce, store it separately in the fridge for up to 5 days, and use it as a dip or topping for other dishes!

Make Ahead Options

These Small Batch Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce are perfect for meal prep enthusiasts! You can prepare the filling (including sautéing the onions and combining all the ingredients) up to 24 hours ahead and store it in the refrigerator. Additionally, you can assemble the enchiladas, cover them tightly, and refrigerate them for up to 3 days before baking. When you’re ready to bake, simply remove from the fridge and pour the sauce over the top, then follow the baking instructions as usual. This way, you’ll enjoy a comforting homemade meal any night of the week without the fuss, and they will be just as delicious!

Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce Variations

Feel free to get creative with these enchiladas and customize them to your liking!

Protein Swap: Use shredded beef or black beans for a delicious vegetarian option. Your taste buds will love the variety!
Cheese Choices: Experiment with different cheeses such as cheddar for a sharper flavor or pepper jack for extra heat. The melted cheese will bring even more richness to each bite.
Tortilla Twist: Opt for corn tortillas instead of flour for a gluten-free delight. They will hold the filling beautifully while adding a unique texture.
Heat It Up: Increase the amount of chipotle pepper or add a dash of cayenne for more spicy excitement. Adjusting the heat brings out the bold flavors that everyone craves.
Saucy Variation: Try adding a splash of cream to the sour cream sauce for extra creaminess. Your enchiladas will be irresistibly rich and smooth!
Veggie Boost: Incorporate sautéed bell peppers or spinach into the filling for added nutrition and flavor. You’ll love the added color and freshness they bring!
Spices Upgrade: Enhance the flavor by adding smoked paprika or oregano to the filling. These spices create a warm depth that’s hard to resist!
Serving Suggestions: Pair with a side of Cajun Shrimp Sauce for an exciting meal twist or enjoy with a refreshing salad to round out the flavors perfectly.

Feel inspired to make these enchiladas your own!

Expert Tips for Shredded Chicken Enchiladas

Prep Ahead: Consider preparing the filling in advance to save time. Storing it in the fridge allows for quicker assembly when you’re ready to cook.
Cheese Melting: For a perfect, gooey texture, ensure your cheese is at room temperature before mixing it into the sour cream sauce. This prevents clumping in your shredded chicken enchiladas.
Don’t Overstuff: Avoid overfilling the tortillas. This can lead to breakage during rolling and uneven baking. Aim for about 1/4 cup of filling per tortilla for best results.
Heat Control: If you’re sensitive to spice, reduce the amount of chipotle pepper in adobo. It’s easy to add more heat later, but hard to tone it down once mixed in.
Leftover Rescue: If you have leftover sauce, store it separately in an airtight container; it can be used as a dip for tortilla chips or drizzled over other dishes!
Baking Tip: For a crispy top, broil your enchiladas for a few minutes after baking. Just watch closely to avoid burning!

Small Batch Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce Recipe FAQs

What kind of chicken is best for these enchiladas?
Absolutely! I recommend using rotisserie chicken for its ease and flavor, but you can also use leftover cooked chicken or poach your own. Just ensure it’s shredded into bite-sized pieces for even filling distribution.

How should I store leftover enchiladas?
For best results, store leftover Shredded Chicken Enchiladas in an airtight container in the refrigerator for up to 3-4 days. To reheat and maintain their creamy texture, place them in the oven at 350°F (175°C) until heated through, which usually takes around 20 minutes.

Can I freeze the enchiladas?
Very! To freeze, wrap the uncooked enchiladas tightly in plastic wrap and then foil to prevent freezer burn. They can be stored for up to 3 months. When you’re ready to bake, just pop them into the oven from frozen, adding about 10-15 extra minutes to the cooking time.

What should I do if the cheese sauce separates?
If your cheese sauce separates, it might be because the sour cream was added too quickly or the heat was too high. To avoid this, always mix in the sour cream off the heat and whisk it in slowly. If it happens, you can try whisking in a bit more heat for a few seconds to bring it back together.

Are there any dietary considerations for this recipe?
Absolutely! Make sure to use gluten-free tortillas if you need a gluten-free option. For dairy-free alternatives, you can substitute cream cheese and sour cream with vegan versions. Always check for allergies related to the specific salsa or spices used, especially if serving to guests.

How can I adjust the spice level?
If you’re looking to control the heat, I suggest adjusting the amount of chipotle pepper in adobo. Start with a small bit and taste, gradually adding more if needed. You can also choose a mild salsa verde or reduce the chili powder in the filling for a less spicy taste.