sour cream chicken enchiladas

Hi, I’m Salma. I stumbled across these sour cream chicken enchiladas one cozy evening on Pinterest, right when I was craving something comforting but simple. The first time I made them, I accidentally let the sauce get a little too hot — lesson learned! But even then, the flavors were so rich and soothing that I knew I had to try again. Cooking, I’ve realized, isn’t about perfection — it’s about curiosity, small improvements, and the joy of learning something delicious along the way.

Why You’ll Love This Recipe

You’ll love this recipe because it’s effortless, creamy, and deeply satisfying. It’s one of those meals that feels restaurant-worthy but comes together easily in your own kitchen. The sour cream sauce is mild and velvety, perfect for families who prefer flavor over spice. These enchiladas are also a hit with picky eaters, making them a dependable favorite for busy weeknights or when guests come over. Plus, they reheat beautifully — if there are any leftovers at all!

Ingredients (Detailed & Humanized)

2 cups shredded cooked chicken – tender, juicy, and perfectly seasoned, this is the heart of your enchiladas. Whether you use leftover roast chicken or a store-bought rotisserie, it adds that comforting, homemade feel.
1 cup shredded Monterey Jack cheese – soft, creamy, and melt-in-your-mouth good. It’s mild enough to let the sauce shine but still brings that irresistible stretch of cheesy goodness.
Salt, pepper, and Adobo seasoning, to taste – these simple seasonings lift the chicken’s flavor and balance the richness of the sauce. A little goes a long way toward deep, savory warmth.
10 flour tortillas (taco size) – pliable and soft, they wrap around the filling like a cozy blanket. Warm them slightly before rolling to keep them from tearing and to make them even more flexible.
3 tablespoons butter – the foundation of your creamy sauce, adding that subtle richness that makes every bite feel indulgent.
3 tablespoons all-purpose flour – this helps create the perfect base for your sauce, thickening it until it’s smooth and velvety.
2 cups chicken broth – savory and comforting, it binds the sauce together and adds a gentle depth of flavor. You can use low-sodium if you prefer to keep things light.
1 cup sour cream – the star of your sauce. It brings tang, creaminess, and that signature silky texture that makes this dish unforgettable.
4-ounce can diced green chiles (do not drain) – mild yet flavorful, these chiles bring a hint of warmth without overpowering. They blend beautifully with the sour cream to create a balanced, gentle spice.
1 cup shredded Monterey Jack cheese (for topping) – your final flourish of gooey, golden deliciousness. Once baked, it forms that irresistible bubbly layer that makes everyone want seconds.

Directions (Step-by-Step Cooking Guide)

Step 1: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish. Take a deep breath — you’re about to make something truly cozy. As the oven warms, imagine that creamy sauce bubbling gently in the background.
Step 2: In a medium bowl, mix together the shredded chicken, one cup of cheese, salt, pepper, and a sprinkle of Adobo seasoning. Stir gently with a fork or your hands until the cheese clings to the chicken and everything looks evenly seasoned. This filling should smell savory and just a little cheesy.
Step 3: Warm your tortillas for a few seconds in the microwave or a dry pan until soft and pliable. Place one flat on a clean surface, spoon a generous scoop of the chicken mixture into the center, and roll it up snugly. Nestle it seam-side down in your prepared baking dish. Repeat until the dish is full — each tortilla tucked tightly, like little blankets of comfort.
Step 4: In a medium saucepan, melt the butter over low heat. When it begins to foam slightly, whisk in the flour. Stir constantly for about a minute until it smells lightly toasted and takes on a pale golden color. This roux is what makes your sauce smooth and thick.
Step 5: Gradually pour in the chicken broth while whisking. The mixture will go from lumpy to silky as it comes together. Keep whisking until the sauce begins to thicken — it should coat the back of a spoon and look glossy.
Step 6: Turn off the heat, then whisk in the sour cream and diced green chiles. You’ll notice the sauce turning creamy and lightly speckled with green. Be sure not to let it boil — you want it warm and smooth, not curdled.
Step 7: Pour the warm sauce evenly over your rolled enchiladas. Take a moment to spread it gently with a spatula so that every tortilla is fully coated — this step makes the dish irresistibly moist and flavorful.
Step 8: Sprinkle the remaining cup of Monterey Jack cheese over the top. As it bakes, it will melt into that signature golden crust that makes everyone lean over the oven in anticipation.
Step 9: Bake uncovered for 20–25 minutes, just until the sauce is bubbling around the edges and the cheese has fully melted. If you’d like a deeper golden top, switch your oven to broil for 1–2 minutes — but keep a close eye so it doesn’t burn.
Step 10: Let the enchiladas rest for about 5 minutes before serving. This short wait lets the sauce thicken slightly and gives you that perfect creamy consistency when you scoop into them. Serve warm, with a sprinkle of fresh herbs or a spoonful of salsa if you like a little color.

Cultural or Technique Note

Enchiladas are a beloved part of Mexican-inspired cooking, known for their comforting layers of tortillas, meat, and flavorful sauce. This creamy white version is a softer twist on the traditional red enchiladas, leaning into Tex-Mex comfort with sour cream and green chiles. It’s the kind of dish that blends classic flavors with an approachable, family-style touch.

Serving Suggestions

• With refried beans or Spanish rice
• Alongside a crisp green salad with lime dressing
• Topped with fresh cilantro or chopped scallions
• Served with avocado slices or a spoonful of guacamole

Pro Tips for Success

• Use rotisserie chicken to save time and add flavor.
• Don’t let the sauce boil after adding sour cream — gentle heat keeps it creamy.
• Warm tortillas slightly before rolling to prevent cracks.
• Shred your own cheese — it melts more smoothly than pre-shredded.
• Let the enchiladas rest for a few minutes before serving; it helps the sauce set.
• Add a pinch of smoked paprika or chili powder if you like a hint of spice.

Common Mistakes to Avoid

Overcooking the sauce: It can curdle — remove from heat before it boils.
Using cold tortillas: They’ll tear easily. Warm them just a bit first.
Skipping seasoning: Chicken needs salt and pepper for balanced flavor.
Too much sauce on top: It can make tortillas soggy — coat evenly instead.
Broiling too long: Cheese burns fast — watch closely!

Storage & Reheating

Fridge: Store airtight for 3–4 days.
Freezer: Store airtight for up to 2 months.
Reheat: On low heat in the oven or on the stove with a splash of broth for moisture.

Frequently Asked Questions (FAQ)

Q1: What’s the best way to prepare shredded chicken?
Roast, boil, or use rotisserie chicken — roasted or rotisserie gives the most flavor.
Q2: Can I use corn tortillas instead of flour?
Yes! Just warm them first so they don’t tear.
Q3: What can I serve with these sour cream chicken enchiladas?
Try refried beans, Mexican rice, or a simple green salad.
Q4: How do I store and reheat leftovers?
Store covered for up to 3 days in the fridge or freeze before baking for up to 3 months.
Q5: Can I make this ahead of time?
Absolutely! Assemble up to a day ahead and refrigerate before baking.

Closing Paragraph

These sour cream chicken enchiladas bring warmth, comfort, and joy to any table. With their soft tortillas, savory filling, and luscious sour cream sauce, they’re everything you want in a homemade meal — cozy, family-friendly, and irresistibly creamy. Customize them with your favorite toppings, share them with friends, or make them ahead for a stress-free dinner that still feels special.

Final Thoughts

Every time I make these sour cream chicken enchiladas, the kitchen fills with laughter and the scent of something wonderful baking away. It’s a recipe that never fails to bring everyone to the table — warm plates, full hearts, and all. I hope this becomes one of your family’s favorites, too. Follow me on Pinterest for more cozy, quick, and nostalgic recipes.