If you’re craving something warm, comforting, and guaranteed to bring the whole family to the table, these creamy chicken enchiladas with sour cream sauce are it. Packed with tender shredded chicken, melty cheese, and wrapped in warm, soft tortillas, then smothered in a rich, tangy sour cream sauce. This recipe is pure comfort food your family will love without the fuss.
💕 Why You’ll Love This Recipe
- Ultra creamy, rich, and comforting
- Family-friendly (even picky eaters approve!)
- Easy to prep ahead for busy nights
- Uses simple pantry ingredients
- Perfect for feeding a crowd
If you love this recipe you'll also need to try my Creamy Roasted Jalapeno Chicken Popper Dip and Homemade Corn Tortilla Chips
Ingredients:
Jump to:
Instructions:
- Preheat oven to 350°F and lightly grease a 9x13 baking dish.
- Make the filling:
In a bowl, mix shredded chicken, cheeses, green chilies, and seasonings.
3. Prepare the sauce:
- Melt butter in a saucepan over medium heat
- Whisk in flour and cook 1 minute
- Slowly add chicken broth, whisking until smooth and thickened
- Reduce heat and stir in sour cream, green chilies, and cheese
- Season with salt and pepper (don’t boil once sour cream is added!)
4. Assemble enchiladas:
Spoon chicken mixture into the enchiladas.
Roll and place seam-side down in baking dish
5. Pour sauce evenly over enchiladas and sprinkle with extra cheese.
6. Bake for 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving (this helps everything set up nicely).
Make Ahead Tips:
- Assemble enchiladas up to 24 hours ahead (store covered in fridge)
- Make sauce separately and pour before baking
- Perfect freezer meal—freeze before baking for best texture
Storage Tips:
Reheat: Bake covered at 350°F or microwave individual portions
Fridge: Store up to 3–4 days in an airtight container
Freezer: Freeze up to 2 months
FAQ's:
Can I use rotisserie chicken?
Yes! it’s the best shortcut ever.
Will the sauce curdle?
Not if you keep the heat low after adding sour cream.
Can I make this gluten-free?
Yes! Use GF tortillas and swap flour for cornstarch.
Substitutions & Variations:
Add cream cheese or salsa verde for extra creamy flavor
Swap chicken for turkey, shredded pork, ground beef, or black beans
Use pepper jack, cheddar, or Mexican blend cheese
Add corn, black beans, peppers, or onions for extra flavor
Spice it up with jalapeños or hot green chilies 🌶️
Replace sour cream with Greek yogurt for a lighter option
Use corn tortillas, whole wheat, or low-carb tortillas
Skip rolling and make it casserole-style for an easy shortcut
Recent Recipes:
Creamy Chicken Enchiladas with Sour Cream Sauce
Equipment
- 9x13 baking dish
- medium saucepan
- mixing bowls
- Whisk
- Measuring Cups & Spoons:
Ingredients
For the Filling:
- 3 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 1 (4 oz) can diced green chilies
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt & pepper to taste
For the sour cream sauce:
- 3 tablespoon butter
- 3 tablespoon flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 2 cups shredded Monterey Jack cheese
- Salt & pepper to taste
For assembly:
- 8-10 flour tortillas
- 1 cup shredded cheese (for topping)
Instructions
- Preheat oven to 350°F and lightly grease a 9x13 baking dish.
Make the filling:
- In a bowl, mix shredded chicken, cheeses, green chilies, and seasonings.
Prepare the sauce:
- Melt butter in a saucepan over medium heat
- Whisk in flour and cook 1 minute
- Slowly add chicken broth, whisking until smooth and thickened
- Reduce heat and stir in sour cream, green chilies, and cheese
- Season with salt and pepper (don’t boil once sour cream is added!)
Assemble enchiladas:
- Spoon chicken mixture into tortillas
- Roll and place seam-side down in baking dish
- Pour sauce evenly over enchiladas and sprinkle with extra cheese.
- Bake for 20–25 minutes until bubbly and golden.
- Let rest 5 minutes before serving (this helps everything set up nicely).
Notes
Helpful Tips & Tricks
- Warm tortillas before rolling so they don’t crack
- Don’t overfill, It keeps them neat and easy to serve
- Add a splash of lime juice to the sauce for brightness
- Use freshly shredded cheese for best melting
