Sour Cream Chicken Enchiladas

Let Me Tell You About These Enchiladas…

I don’t think there’s a single recipe that’s more requested in my house than these Sour Cream Chicken Enchiladas. Maybe you’ve had a wild Tuesday where all you want is comfort food that feels like a soft blanket (and, well, cheese). These enchiladas are basically that, but baked and edible. The first time I made them, I accidentally quadrupled the cheese—no one complained. In fact, now it’s expected I’ll go heavy on the cheese. My youngest declared they were so creamy he wanted them at his next birthday. Kids don’t lie for free food.

Actually, I think I first tried making enchiladas after a neighbor (who is a legend for backyard parties) dropped off a tray when my oven exploded mid-roast. They were the sort of meal that tastes like a hug. Which, honestly, is why I keep coming back to this recipe—nostalgia, with just-enough laziness built in.

Why I’m Always Reaching For This Recipe

I make these Sour Cream Chicken Enchiladas on those evenings when my brain feels like mashed potatoes and I just can’t face another round of boxed mac and cheese. My family absolutely loses it over the creamy, mildly tangy sauce—especially since I started letting everyone add jalapenos (which, for full disclosure, isn’t a hit with my mother-in-law). If you’ve ever had a store-bought version and thought, “wait, shouldn’t this taste like something?”—yeah, same. Homemade is miles better. Sure, rolling tortillas can be a bit fiddly, but I put on a podcast and the time flies.

Also: I usually mess it up once or twice a year by rushing the sauce. Don’t. I’ll get into that later.

What Goes In (And What I Sometimes Swap Out)

• 3 cups cooked, shredded chicken (I use a supermarket rotisserie when I’m not feeling Rachel Ray-level)
• 8-10 small flour tortillas (corn is traditional but I like flour; Grandma insisted on Guerrero brand, but whatever’s handy works fine)
• 2 cups shredded Monterey Jack cheese (or cheddar if I’m desperate—don’t tell the cheese purists!)
• 2 cups sour cream (full-fat is best; I once tried Greek yogurt, it was fine but not ‘wow’)
• 1 can (10.5 oz) cream of chicken soup (sometimes I make my own, but the can saves my sanity)
• 1 small can diced green chiles, drained (I sometimes just chop up a jalapeno if I’m out of cans)
• 1 tablespoon butter (not strictly essential, but I keep reaching for it)
• 1/2 cup chopped onion (skip it if onions aren’t your thing—my cousin does)
• 1/2 teaspoon garlic powder (sometimes fresh garlic, if I’m feeling snazzy)
• Salt and pepper, to taste (do NOT forget the pepper!)
• Fresh cilantro, for topping (optional but I like the color; but honestly, parsley works in a pinch)

How I Actually Throw These Together

1. Preheat your oven to 350°F (175°C). Grease a baking dish. Any size that fits the tortillas is fine. Sometimes, I have to bend the tortillas like a Tetris piece. No biggie.
2. In a skillet, melt the butter over medium heat. Add onion and cook till soft and a bit golden—maybe 5 minutes? If you wander off and it gets a little crispy, I say, more flavor.
3. Stir in the green chiles (or jalapeno), garlic powder (or fresh), and about half a teaspoon each of salt and pepper. Give it a minute or so to get cozy.
4. In a large bowl, mix the shredded chicken, half the cheese, and the cooked onion-chile mixture. I sneak a taste here, just to “check the seasoning”—totally legit, right?
5. Mix together the sour cream and cream of chicken soup in another bowl until smooth. If it looks weird, that’s normal. The magic happens in the oven.
6. Spread a spoonful of the sour cream sauce in the bottom of your baking dish—acts like culinary glue. Now, spoon the chicken mixture into each tortilla, roll up, and lay seam-side down in the dish. Don’t worry if they’re packed like commuters on the subway. It just works.
7. Pour that glorious sour cream sauce over the rolled tortillas. Sprinkle the rest of the cheese over everything. At this point, my kids start circling the kitchen, like cheese sharks.
8. Bake uncovered for about 25-30 minutes, or until the sauce is bubbling and cheese is golden. If it goes a little brown, all the better (cheese crust!).
9. Let it cool for at least 5 minutes before digging in. If you don’t, it’ll sort of collapse—but hey, it still tastes good, just a little less photogenic.

Stuff I’ve Learned (Sometimes the Hard Way)

• If you use corn tortillas, warm them first or they crack like my sense of humor after 8pm.
• I used to try doubling the sour cream for extra creaminess, but it just got a bit… gooey. Don’t do it.
• Honestly, you can prep the filling a day ahead if cooking on a weeknight. It tastes even better as leftovers. Or, second day food might be a myth. I have no evidence because it’s always eaten right away.

Things I’ve Swapped and a Fail or Two

• Spinach: Thought I was being healthy. No one noticed, which is good or bad?
• Roast turkey instead of chicken: Actually, gives lovely holiday vibes.
• Greek yogurt attempt: Fine, but sharper flavor. Might be polarizing.
• Black beans: Not a great fit for me, turns a bit mushy. Proceed with caution.

The Gear I Use (But Don’t Panic if You Don’t Have It)

A 9×13 baking dish is traditional, but I’ve made mini versions in loaf pans and even one horrifying batch in a pie tin (didn’t really hold up, but hey, it’s food). If you don’t have a skillet, microwave the onions in a bowl with the butter; not fancy but it works. Don’t sweat it.

Keeping Leftovers… If There Are Any

These keep in the fridge for up to 3 days, covered. To be totally honest, ours are usually gone by breakfast the next day. I try not to judge.

How We Serve ‘Em Around Here

I almost always pile on fresh cilantro, and sometimes a squeeze of lime. For some reason, my brother thinks salsa verde on top is required (he’s not wrong). If it’s a big gathering, tortilla chips on the side just feels right. A little Mexican rice if you’re feeling snazzy.

Things I’ve Learned the Hard Way (Pro Tips)

• Don’t overbake or the edges dry out—years back, I ignored the timer and ended up with cheese fossils.
• Actually, rolling hot tortillas makes them WAY easier to handle. Cold ones just tear, then I curse (quietly).
• If the sauce seems too thick before baking, add a splash (not a pond!) of milk—it’ll thin out in the oven anyway.

Questions I Actually Get Asked

• Can I freeze these? You can, but the sauce gets a little funky. If you must, let them cool, wrap tight, defrost before reheating.
• What if I don’t have sour cream? Try plain Greek yogurt, just know it’ll taste… tangier. Or mix in a little mayo if you’re feeling risky.
• How spicy is this? Not much unless you throw in extra jalapenos. My kids eat it without complaints—your mileage may vary!
• Corn or flour tortillas? Honestly, up to you! Flour is softer, corn is a little more “authentic.” I use what’s in the pantry.
• Can I make it ahead? Yep, just assemble and refrigerate, bake when you’re ready. I think the flavors get even cozier overnight.

By the way, if you ever end up with an extra dollop of sauce, it’s not bad scooped up with some crunchy celery sticks. Possibly weird, but I regret nothing.

★★★★★ 4.50 from 18 ratings

Sour Cream Chicken Enchiladas

yield: 6 servings

prep: 25 mins

cook: 30 mins

total: 55 mins

Creamy, cheesy, and comforting, these Sour Cream Chicken Enchiladas are a family-favorite Mexican-inspired dinner. Tender chicken, tangy sour cream, and melty cheese all wrapped in soft tortillas make for an irresistibly delicious weeknight meal.

🖨️ Print Pin Recipe

Ingredients

• 3 cups cooked, shredded chicken (I use a supermarket rotisserie when I’m not feeling Rachel Ray-level)
• 8-10 small flour tortillas (corn is traditional but I like flour; Grandma insisted on Guerrero brand, but whatever’s handy works fine)
• 2 cups shredded Monterey Jack cheese (or cheddar if I’m desperate—don’t tell the cheese purists!)
• 2 cups sour cream (full-fat is best; I once tried Greek yogurt, it was fine but not ‘wow’)
• 1 can (10.5 oz) cream of chicken soup (sometimes I make my own, but the can saves my sanity)
• 1 small can diced green chiles, drained (I sometimes just chop up a jalapeno if I’m out of cans)
• 1 tablespoon butter (not strictly essential, but I keep reaching for it)
• 1/2 cup chopped onion (skip it if onions aren’t your thing—my cousin does)
• 1/2 teaspoon garlic powder (sometimes fresh garlic, if I’m feeling snazzy)
• Salt and pepper, to taste (do NOT forget the pepper!)
• Fresh cilantro, for topping (optional but I like the color; but honestly, parsley works in a pinch)

Instructions

1. 1
   Preheat your oven to 350°F (175°C). Grease a baking dish. Any size that fits the tortillas is fine. Sometimes, I have to bend the tortillas like a Tetris piece. No biggie.
2. 2
   In a skillet, melt the butter over medium heat. Add onion and cook till soft and a bit golden—maybe 5 minutes? If you wander off and it gets a little crispy, I say, more flavor.
3. 3
   Stir in the green chiles (or jalapeno), garlic powder (or fresh), and about half a teaspoon each of salt and pepper. Give it a minute or so to get cozy.
4. 4
   In a large bowl, mix the shredded chicken, half the cheese, and the cooked onion-chile mixture. I sneak a taste here, just to “check the seasoning”—totally legit, right?
5. 5
   Mix together the sour cream and cream of chicken soup in another bowl until smooth. If it looks weird, that’s normal. The magic happens in the oven.
6. 6
   Spread a spoonful of the sour cream sauce in the bottom of your baking dish—acts like culinary glue. Now, spoon the chicken mixture into each tortilla, roll up, and lay seam-side down in the dish. Don’t worry if they’re packed like commuters on the subway. It just works.
7. 7
   Pour that glorious sour cream sauce over the rolled tortillas. Sprinkle the rest of the cheese over everything. At this point, my kids start circling the kitchen, like cheese sharks.
8. 8
   Bake uncovered for about 25-30 minutes, or until the sauce is bubbling and cheese is golden. If it goes a little brown, all the better (cheese crust!).
9. 9
   Let it cool for at least 5 minutes before digging in. If you don’t, it’ll sort of collapse—but hey, it still tastes good, just a little less photogenic.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 480 caloriescal

Protein: 29gg

Fat: 27gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 31gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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