Creamy Chicken Sour Cream Enchiladas
I’ve been making these creamy, tangy chicken enchiladas for years when I want a comforting, no-fuss dinner that still feels special. Shredded chicken folded into sour cream and cheese, rolled in soft tortillas and bathed in enchilada sauce — it’s the kind of meal that disappears fast at family dinners and reheats beautifully for leftovers. If you like rich, saucy casseroles with mild spice, this one will become a weeknight favorite. For a slightly different take on creamy chicken bakes, I sometimes pull ideas from a favorite smothered chicken recipe I keep returning to: smothered cheesy sour cream chicken.
Why you’ll love this dish
These enchiladas strike a nice balance: rich and creamy from the sour cream and cheese, straightforward to assemble, and flexible with pantry ingredients. They’re ideal for busy weeknights, feeding a crowd on game day, or packing for a potluck because they travel and reheat well. The corn tortillas keep the texture slightly authentic while the saucy top keeps everything moist.
“A family staple — creamy, comforting, and always gone by the time the plates are cleared.”
Plus, if you want a quick side that complements the tangy sauce, try pairing with simple biscuits — I like to keep a recipe for 3-ingredient sour cream biscuits on hand for nights like this.
How this recipe comes together
Step-by-step overview: You sauté onions, mix them with shredded cooked chicken, sour cream, and half the cheese, then warm tortillas so they roll easily. Spoon the filling, roll, arrange seam-side down, cover with enchilada sauce and the remaining cheese, and bake until bubbly. Total hands-on time is modest because the main protein is already cooked — if you use rotisserie chicken, this becomes a true 30-minute meal.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie or leftover roasted chicken works great)
- 1 cup sour cream (full-fat for best texture; low-fat will be tangier and thinner)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 corn tortillas (warmed so they don’t crack)
- 1 can (10 oz) enchilada sauce (red or green depending on preference)
- 1/2 cup chopped onions
- 1 tablespoon olive oil
- Salt and pepper to taste
Notes/substitutions:
- Swap part of the sour cream for cream cheese (4 oz) for an extra-silky filling.
- Use a mix of cheeses for depth — pepper jack adds a little heat.
- If you prefer flour tortillas, they’ll work but change the texture to softer, breadier enchiladas.
Cooking method
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a skillet over medium heat. Add the chopped onions and sauté until translucent, about 4–5 minutes. Season lightly with salt.
- In a medium bowl, combine the shredded chicken, sour cream, half of the shredded cheese, and the cooked onions. Stir and season with salt and pepper; taste and adjust.
- Warm the corn tortillas wrapped in a damp paper towel in the microwave for 10–15 seconds so they become pliable.
- Spread a thin layer of enchilada sauce over the bottom of a baking dish to prevent sticking.
- Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll tightly and place seam-side down in the dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese on top.
- Bake for 20 minutes, or until the cheese is bubbly and the sauce is heated through.
- Serve hot with your chosen garnishes.
If you want inspiration for creamier bakes along similar lines, I sometimes adapt methods from my favorite baked chicken dishes like baked cream cheese chicken.
How to plate and pair
- Garnish ideas: chopped cilantro, sliced green onions, diced avocado, a drizzle of crema, or a squeeze of fresh lime.
- Sides that pair well: Mexican rice, black beans, a crisp green salad, or corn salsa. For a cozy combo, serve with buttery biscuits or warm tortillas.
- Wine/beer pairing: a crisp Sauvignon Blanc or a light lager cuts through the creaminess nicely.
How to store & freeze
- Fridge: Cool to room temperature, then cover and refrigerate for up to 3–4 days.
- Reheat: Warm individual portions in the microwave until hot (stir or flip halfway) or bake covered at 350°F until heated through. Reheat to an internal temperature of 165°F for safety.
- Freeze: Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking, then bake as directed (you may need an extra 10–15 minutes).
Food safety tip: Do not leave cooked enchiladas at room temperature more than 2 hours to avoid bacterial growth.
Pro chef tips
- Warm tortillas before rolling to prevent tearing — a damp paper towel in the microwave is the fastest trick.
- Dry-shred leftover chicken through a coarse grater to create a uniform texture that mixes well with sour cream.
- If your filling seems dry, add a tablespoon of reserved enchilada sauce or a splash of chicken broth.
- For a smoother, creamier filling, fold in softened cream cheese. (I’ve used ideas from baked cream cheese chicken when I want an ultra-rich result.)
- Taste and season the filling before rolling — the sour cream mutes spices, so it’s easy to under-season.
Creative twists
- Green-chile version: Swap the red enchilada sauce for green salsa verde for a brighter flavor.
- Veggie-forward: Replace chicken with roasted poblano and sweet potato for a vegetarian twist; add black beans for protein.
- Low-carb: Use low-carb or large lettuce wraps and serve the sauce on the side.
- Spicy upgrade: Mix in chopped pickled jalapeños or use pepper jack cheese.
- Tex-Mex: Add corn, cumin, and a sprinkle of queso fresco on top after baking.
Common questions
Q: How long does this take from start to finish?
A: If you’re using cooked chicken (rotisserie or leftovers), plan 30–40 minutes total: 10–15 minutes prep, about 20 minutes baking.
Q: Can I make these ahead of time?
A: Yes. Assemble the enchiladas in the dish, cover, and refrigerate up to 24 hours before baking. If frozen, thaw overnight and then bake until hot.
Q: What’s the best cheese to use?
A: Monterey Jack or cheddar are classic. Monterey Jack melts smoothly and is milder; a blend gives both melt and flavor. Pepper jack adds heat if you like spice.
Q: Can I use flour tortillas?
A: Yes — they make softer enchiladas and are easier to roll without warming, but corn gives a more authentic texture.
Q: Any tips to prevent soggy enchiladas?
A: Don’t over-sauce the bottom of the dish; a thin layer prevents sticking but too much sauce can make the tortillas soggy. Baking uncovered lets the top brown and the sauce thicken slightly.
Conclusion
If you want more inspiration for sour cream–based enchiladas and comparable recipes, check out this take on Sour Cream Chicken Enchiladas – New Mexican Foodie and this green-chile white chicken version from Easy Sour Cream Chicken Enchiladas – Persnickety Plates.
Creamy Chicken Enchiladas
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add the chopped onions and sauté until translucent, about 4–5 minutes. Season lightly with salt.
- In a medium bowl, combine shredded chicken, sour cream, half of the shredded cheese, and cooked onions. Stir and season with salt and pepper; taste and adjust.
- Warm the corn tortillas wrapped in a damp paper towel in the microwave for 10–15 seconds.
- Spread a thin layer of enchilada sauce over the bottom of a baking dish.
- Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll tightly and place seam-side down in the dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese on top.
- Bake for 20 minutes, or until the cheese is bubbly and the sauce is heated through.
- Serve hot with garnishes like chopped cilantro, sliced green onions, or diced avocado.
