Chicken Enchiladas with Sour Cream – Lauren’s Latest

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Sour Cream Chicken Enchiladas are creamy, cheesy and to die for! So easy and so delicious, the perfect weeknight dinner! Serve with cilantro-lime rice, refried beans and grilled corn salsa for a flavorful complete meal.

Chicken enchilada on a plate with a dollop of sour cream

So what exactly are sour cream chicken enchiladas?

Sour cream chicken enchiladas are a popular Mexican-inspired dish made with tortillas filled with a mixture of cooked chicken and cheese. The tortillas are rolled up and then covered in a creamy sour cream based sauce with green chilies and then baked until bubbly and golden brown.

Variations – make them your own!

Feel free to make this Sour Cream Chicken Enchiladas recipe your own! Here are a few variations:

  • black beans – For a vegetarian version of this recipe, use black beans, pinto beans, or even white kidney beans for a more subtle flavor.
  • ground beef – or you can substitute ground beef or turkey for the chicken!
  • jalapenos – To spice up this recipe, chop up some jalapeños and add them along with the mild green chiles.
  • Corn tortillas – If flour tortillas aren’t your thing, feel free to substitute corn for them.
Casserole dish with chicken enchiladas with a serving spatula

How to make sour cream chicken enchiladas

Sour Cream Chicken Enchiladas are a quick and easy weeknight dinner! For full recipe details, including required ingredients and measurements, see the recipe card below. Here’s step-by-step what to expect when making these enchiladas:

Sour cream enchilada ingredients

Preheat oven + preparation pan

Preheat oven to 350°F. Spray a large casserole dish with Nonstick Cooking Spray and set aside.

Fill tortillas

spread shredded chicken And grated cheese in the center of each tortilla and roll up. Place in the prepared pan, seam side down.

Woman's hands adding shredded chicken to a tortilla
Woman hands adding grated cheese to tortilla
Woman's hands roll up tortilla
2 rolled enchiladas on cutting board
Enchiladas in the pan

Make the sauce

Melt butter in a saucepan over medium heat. Stir in Flour and cook for 1 minute. Stir in slowly chicken broth and bring to a boil to thicken. Reduce heat to low and add Milk, sour cream, diced green chillies, cumin And salt pepper. Cook another minute to heat thoroughly.

Note: Don’t forget TRY your sauce before smothering your pan with enchiladas. Make sure you add a little more salt, as the sauce flavors the tortilla, chicken, and cheese that make up the complete dish.

Sour cream sauce in a saucepan with woman's hands on a whisk

Pour sauce over enchiladas

Pour sauce above filled tortillas and spread it around the edges as much as possible. I like taking one too rubber scraper/spatula and sandwich it between each enchilada to make sure the sauce gets around each one! Getting sauce into every nook and cranny makes a world of difference!

Sour cream enchilada sauce in a saucepan with a wooden spoon
Pour sauce over rolled enchiladas in a baking pan
Enchiladas in pan with sauce

Top with Cheese + Bake

Top enchiladas with remaining 1/2 cup cheese And Bake 20-30 minutes or until hot and melted.

At the very end of the baking process turn on the broiler ONLY until the cheese is lightly browned and completely melted. This happens VERY quickly, so keep an eye on it.

Scattering cheese over enchiladas in pan
grated cheese sprinkled over enchiladas in a skillet
baked enchiladas with cheese melted in a pan

Ready to serve!

Garnish with a dollop sour cream And freshly chopped coriander and serve hot.

Woman's hand removes enchiladas from pan

What to serve with chicken enchiladas

To top off this meal, serve sour cream chicken enchiladas with:

Enchiladas and fork on a plate and table mantle

Take a step ahead + store enchiladas

These Chicken Enchiladas with Sour Cream are perfect for storing uncooked or cooked in the fridge or freezer. Here’s how I would suggest storing them for best results.

Refrigerator – Allow the enchiladas to cool to room temperature. Transfer the enchiladas to an airtight container, or wrap the casserole dish in aluminum foil and refrigerate up to 3 days.

freezer – Allow the enchiladas to cool, then transfer the leftovers to an airtight container and freeze Up to 3 months.

Carry on (uncooked)

After filling and rolling the enchiladas and placing them in the bowl, cover it with plastic wrap And Cover the cheese and sour cream sauce and keep them separate. Place everything in the fridge until you’re ready to bake the enchiladas.

When ready to bake, top the enchiladas with the sauce and cheese and bake as directed in the recipe card.

Pan of baked sour cream enchiladas with spatula on pan

More enchilada recipes to try!

And there you have it! Enchiladas for dinner tonight! Creamy, cheesy and deeeeelicious. If you make this recipe (printable recipe card below), I would appreciate it if you would leave a comment and give me a star rating. Have a wonderful day, friends! 🙂

Sour cream enchiladas on a plate with a dollop of sour cream