Sour Cream Chicken Enchiladas are an easy Tex-Mex style dinner idea. Creamy, cheesy, and quick to prepare, these are sure to be a favorite. No condensed soup in this recipe, and use a rotisserie chicken for a time saver!
Table of Contents
- Sour Cream Chicken Enchiladas Are An Easy Dinner Idea
- Sour Cream Chicken Enchiladas Are Great To Make Ahead
- Ingredients You Will Need:
- Flour Or Corn Tortillas?
- How To Make Sour Cream Enchiladas:
- Can I Freeze Enchiladas?
- Get Creative With Toppings!
- What To Serve With Enchiladas:
- Looking For More Tex Mex Inspired Food? Try These:
- Get the Recipe
Sour Cream Chicken Enchiladas Are An Easy Dinner Idea
My mom used to make a version of this sour cream chicken enchiladas recipe when I was growing up. The recipe was very similar except she used a can of cream of chicken soup. Well, I figured out a way to get the exact same creaminess and texture without the canned soup!
But if my mom’s version sounds more your speed, check out my classic Chicken Enchiladas Recipe! I had to share it because it has always been a favorite of mine, and a great alternate option!
Sour Cream Chicken Enchiladas Are Great To Make Ahead
This is a great dinner that everyone in my family really loves, and I enjoy making! During busy weeks I prep these in the afternoon, if I am home, bake, and then let everyone just reheat a plate when they get home from their activities. Not being able to eat together as a family, isn’t ideal, but these sour cream chicken enchiladas reheat beautifully, so I feel confident that everyone is getting a homemade meal even on the go!
Or they are super to make WAY in advance and freeze wither before or after baking. If you freeze them before baking, you can bake them covered, from frozen in a 375°F oven for 40 – 50 minutes. Or thaw them in the refrigerator and follow the baking directions in the recipe as written.
Ingredients You Will Need:
- Cooked and diced chicken. You can bake chicken breasts and dice them up, or use my super quick method of making homemade shredded chicken. You could even use a rotisserie chicken, or try my Instant Pot Salsa Verde Chicken recipe for another added layer of flavor.
- Flour tortillas. Use the taco sized (8- inch) tortillas to fit perfectly in your 9×13 pan.
- Mexican-style grated cheese. This is simply a combo of cheddar and Monterey jack cheese, so feel free to use any cheese blend you like, or use all one type. You can use pre-grated cheese or grate it fresh for the creamiest melted cheese!
- Cream Sauce: You will need butter, all purpose flour, onion powder, and chicken broth to create the base for your sauce.
- Salsa.You can use any type of salsa you prefer. Tomato salsa, or a salsa verde both work!
- Sour cream. Since these are sour cream enchiladas there really isn’t a substitute. But yes, you could use Greek Yogurt in a pinch.
Flour Or Corn Tortillas?
You can use either. I used flour tortillas in this recipe because that is what my family prefers, and they are a little easier to work with. You don’t have to fry them, or dip them in enchilada sauce to prevent cracking. Traditionally enchiladas are made with corn tortillas, but that’s the beauty of home cooking, you can adapt recipes for your own needs.
How To Make Sour Cream Enchiladas:
Fill each tortilla with 1/4 cup chicken and 1/4 cup grated cheese. Roll the tortillas up and place them seam side down in the baking dish.
Make your creamy white sauce by melting butter in a small saucepan. Whisk in the flour and onion powder until it’s smooth and starts to boil. Then slowly stream in the chicken broth and bring it to a boil. Cook it for 30 seconds and then remove it from the heat.
Stir in the salsa and sour cream until smooth and pour that on top of the tortillas. Finally sprinkle with the remaining shredded cheese.
Bake for 20 minutes or until the cheese is melted and the sauce is bubbly.
Garnish with cilantro, avocado, and more sour cream if desired. Serve immediately.
There are a few different ways to adapt these to suit your own tastes. Enchiladas are an easy recipe to get creative with.
- Don’t have time to make the roux with the butter, flour, and chicken broth? Use a can of cream of chicken soup in its place.
- Instead of salsa use Rotel diced tomatoes.
- Add a can of chopped green chiles for some extra zest!
- Want to use up some ground beef? You can sub that in place of the chicken, or even diced steak.
- Add some heat with a few pinches of cayenne pepper or a chopped up chipotle in adobo pepper.
- Throw in some black beans to the filling for a little more fiber and protein.
- Add in a tablespoon of Adobo Sauce from a can of Chipotle in Adobo for some smoky heat!
Can I Freeze Enchiladas?
Yep! Go ahead and prep these as the recipe states, but don’t bake them. Cover them tightly in plastic wrap, then again in aluminum foil and freeze for up to 3 months.
To Reheat From Frozen: Remove the plastic wrap, but recover the pan with aluminum foil. Bake at 375°F for 30 minutes. Uncover and bake for an additional 10 minutes, or until the cheese is melted and the enchiladas are warm!
Get Creative With Toppings!
You don’t need to add anything extra to these…BUT you can! Here are some ideas:
- Cilantro. I love cilantro so much, so I always add a ton to my enchiladas!
- More sour cream! I mean why not squeeze a little on top?
- Guacamole or Sliced Avocado. Because it’s the right thing to do. My Avocado Salsa is a great recipe to drizzle on top or serve on the side of these enchiladas.
- Salsa. A little more salsa on top is delicious on these!
- Shredded lettuce. Give these a little crunch with a handful of shreds!
- Jalapeños. Love spice? Some sliced jalapeños on top will do the trick!
What To Serve With Enchiladas:
Enchiladas are a whole meal on their own, but served with some Mexican rice and refried or black beans you have a restaurant style spread. Here are a few more ideas:
- Frito Corn Salad
- Cowboy Caviar
- Sour Cream Corn Bread
- For dessert my Dulce de Leche Churro Sticks would be delicious!
Looking For More Tex Mex Inspired Food? Try These:Print
These easy enchiladas are family favorite and made even easier using a Rotisserie Chicken!
- 2 cups cooked and diced chicken
- 8 medium-sized flour tortillas
- 3 cups Mexican-style grated cheese
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/2 teaspoon onion powder
- 1 3/4 cups chicken broth
- 1/4 cup salsa
- 1 cup sour cream
- Preheat the oven to 400°F. Coat a 9×13 baking dish with nonstick spray and set aside.
- Fill each tortilla with 1/4 cup chicken and 1/4 cup grated cheese. Roll the tortillas up and place them seam side down in the pan. Set aside.
- In a small saucepan melt the butter over medium heat. Add in the flour and onion powder and whisk until combined and smooth. Stir constantly until the mixture starts to bubble. Slowly stream in the chicken broth, whisking constantly. Once combined and smooth cook until the mixture comes to a boil, stirring constantly. Boil for 30 seconds until thickened and remove from the heat.
- Add in the salsa and sour cream and stir until combined.
- Pour the sauce on top of the tortillas. Top with the remaining cup of cheese.
- Bake for 20 minutes or until the cheese is melted and the sauce is bubbly.
- Garnish with cilantro, avocado, and more sour cream if desired. Serve immediately.
Store airtight in the refrigerator for up to 3 days.
- Serving Size: 2 enchiladas
- Calories: 789
- Sugar: 1.8 g
- Sodium: 2469.9 mg
- Fat: 42.6 g
- Carbohydrates: 64.3 g
- Protein: 37.4 g
- Cholesterol: 96 mg
Keywords: cookies and cups, sour cream enchiladas, enchilada recipe, chicken enchiladas, tex mex food, easy chicken enchiladas
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