If you’re craving creamy, cheesy, and comforting Tex-Mex dinner that comes together quickly, these Sour Cream Chicken Enchiladas are precisely what you need. With simple ingredients and a homemade sauce that’s rich but easy to make, they’re perfect for weeknights or anytime you want a cozy meal.
Ingredients & Substitutions
Shredded Chicken – Use Homemade Shredded Chicken or a rotisserie chicken to save time.
Chicken Broth – You can also use vegetable broth.
Sour Cream – Full-fat sour cream is less likely to curdle when exposed to high heat.
Monterey Jack Cheese – Use Pepper Jack for a spicier twist.
Corn Tortillas – Traditional and flavorful, but flour tortillas also work. Since they’re larger, you’ll likely need only 6–8 instead of 10.
Full ingredient list with quantities in the recipe card below
How to Make Sour Cream Chicken Enchiladas
Step 1 | Make the Filling
Mix shredded chicken with green chiles, spices, green onions (light parts), and cheese.
Step 2 | Fill the Tortillas
Warm tortillas, fill with chicken mixture, and roll tightly; place seam-side down in a greased 9x13-inch baking dish.
Step 3 | Make the Sauce
Whisk butter and flour, then slowly add broth and cook until slightly thickened. Remove from heat and stir in sour cream and cheese.
Step 4 | Assemble and Bake
Pour sauce over enchiladas and bake at 350°F for 15–20 minutes until hot and bubbly. Garnish with dark green onions and serve.
Tips
Warm Corn Tortillas: Microwave the stack of tortillas for 20 seconds, flip (move the top half to the bottom), and microwave for another 20 seconds. This helps prevent cracking and keeps them soft and easy to roll.
Thin Out the Sauce if Needed: If the sauce becomes too thick after adding the cheese and sour cream, stir in a splash of broth or milk to smooth it out.
Avoid Boiling the Sauce: Remove the pan from heat before adding sour cream, as high heat can cause it to curdle and separate.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Sour Cream Chicken Enchiladas
Ingredients
For the Enchiladas:
- 2 cups shredded cooked chicken
- 3 green onions sliced (light and dark parts separated)
- ½ cup shredded Monterey Jack cheese
- 1 4 oz can diced green chiles
- ¼ teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 10 corn tortillas
For the Sour Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1½ cups chicken broth
- ½ cup sour cream
- ¾ cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick spray.
- In a medium bowl, mix together shredded chicken, the light parts of the green onions, ½ cup cheese, green chiles, salt, chili powder, and smoked paprika.
- Warm the tortillas (see tip below) to prevent cracking. Spoon about 2 tablespoons of filling into each tortilla, roll them up, and place seam-side down in the baking dish.
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1–2 minutes, until lightly golden. Slowly whisk in chicken broth and cook for 2–3 minutes, until slightly thickened. Remove from heat and stir in sour cream and ¾ cup cheese until smooth. Taste and season with salt if needed. Pour the sauce evenly over the enchiladas.
- Bake for 15–20 minutes, or until hot and bubbling.
- Top with the dark green parts of the green onions and serve immediately.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!