Name: Sour Cream Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked chicken, shredded; 8 flour tortillas; 2 cups Monterey Jack cheese, shredded; 1/4 cup butter; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chiles; Salt and pepper to taste; Optional: green onions and cilantro for garnish

Why You’ll Love Sour Cream Chicken EnchiladasRecipe

This dish brings together tender shredded chicken with a luscious sour cream‑based sauce and melty cheese, all wrapped in soft tortillas and baked until bubbly and golden. It’s easy enough for weeknight dinners but flavorful enough to impress guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups cooked shredded chicken
2 cups shredded Monterey Jack cheese, divided
4 ounces diced green chilies
8 small flour tortillas
2 tablespoons butter
3 tablespoons all‑purpose flour
12 ounce can chicken broth
1 cup sour cream
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
Optional garnishes: smoked paprika, fresh cilantro, sliced green onions

Directions

Preheat your oven to 350°F and lightly grease a 9×13‑inch baking dish.
In a mixing bowl, combine the shredded chicken, half of the shredded cheese, and the diced green chilies. Stir until evenly mixed.
Divide this chicken mixture among the tortillas, roll them up, and place them seam‑side down in the prepared baking dish.
Make the sour cream sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes.
Gradually whisk in the chicken broth and cook until the mixture thickens and becomes bubbly (about 3–5 minutes).
Remove the sauce from heat and stir in the sour cream, garlic powder, salt, and pepper — just warm enough to blend, but do not boil.
Spoon the sauce evenly over the enchiladas, then sprinkle the remaining shredded cheese on top. Optionally, add a light dusting of smoked paprika.
Bake uncovered for about 30–35 minutes, or until hot and bubbly. For a golden top, broil for 2–3 minutes at the end.
Garnish with cilantro or green onions if desired, then serve and enjoy!

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Use corn tortillas for a more traditional texture and flavor.
Swap Monterey Jack cheese for pepper jack if you prefer a little kick.
Add sautéed bell peppers, onions, or corn to the chicken filling for added veggies.
Try Greek yogurt instead of sour cream for a lighter, tangier twist.
Add a pinch of cumin or taco seasoning to the sauce for a smoky depth of flavor.

Storage/Reheating

To store: Place leftover enchiladas in an airtight container and refrigerate for up to 3–4 days.
To reheat: Warm in a 350°F oven for 15–20 minutes until heated through. You can also microwave individual portions until warm.

FAQs

What kind of chicken should I use?

Rotisserie chicken works great for ease, but you can also use poached, baked, or leftover chicken breast or thigh meat.

Can I use corn tortillas instead of flour?

Yes — corn tortillas add more authentic flavor, but warm them first so they’re pliable and less likely to crack.

Is there a substitute for sour cream?

You can substitute plain Greek yogurt for a tangier finish, though the flavor and texture will be slightly different.

Can I make this ahead of time?

Yes — assemble the enchiladas in the baking dish, cover, and refrigerate. Add a few extra minutes to the baking time if baking straight from chilled.

Can I freeze these enchiladas?

Yes — freeze covered enchiladas for up to 3 months. Thaw overnight before baking.

How can I make this spicier?

Add diced jalapeños, hot green chilies, or a pinch of chili powder to the chicken mixture or sauce.

What sides go well with these enchiladas?

Serve with Mexican rice, refried beans, chips and salsa, or a simple green salad.

Can I add vegetables?

Absolutely — sautéed onions, bell peppers, or corn can be added to the chicken filling.

How do I prevent soggy tortillas?

Warming the tortillas briefly in a skillet or microwave before filling helps them stay flexible and absorb less sauce.

Can I use a different cheese?

Yes — pepper jack, cheddar, or a Mexican cheese blend are all delicious alternatives.

Conclusion

This Sour Cream Chicken Enchiladas recipe delivers creamy texture, cheesy goodness, and satisfying flavor in every bite. Whether you’re feeding family or guests, it’s a comforting dish that’s simple to prepare and sure to become a favorite. Enjoy the rich sauce, tender chicken, and ooey‑gooey cheese — perfect for any occasion!