This easy sour cream chicken enchiladas recipe is packed with chicken and melted cheese and features creamy white enchilada sauce. An easy casserole will become a favorite quick dinner recipe at your home.
I'm a Mexican food hound, meaning I love it all. But many of my Mexican dishes taste similar because I love the taste. I'll call it spicy tomato taco-ish taste.
But it is time for a change of pace with sour cream chicken enchiladas. This is a different type o good. Very good, but not the "kicktail" Mexican I'm known for and not spicy.
Based on a Food.com Simple Sour Cream Enchiladas, I don't know the origin since essentially the same recipe appears in many places. I have provided some options and slight modifications.
Yep, really that good. We both loved it.
🐓Ingredients for Chicken Enchiladas
Any chicken works well—either shredded or bite-size white or dark meat pieces.
I suggest about 1 ½ pounds, but a range of 1 to 2 pounds is acceptable. That is 3 to 4 cups of shredded chicken. The 1 ½ pounds will be meaty, 2 pounds will be very meaty, and 1 pound is sparse.
Rotisserie chicken will give a more completely shredded chicken than the method in the recipe. Any precooked chicken will work.
You can precook a couple of chicken breasts, then cool and shred, which I frequently do.
If you use precooked chicken, you should still saute the onion.
A lot of the flavor comes from the Monterey Jack cheese. While you "can" change it, the real question is, should you? That answer is no. Monterey Jack provides some subtle Mexican-type flavors.
The only change you might consider is Pepper Jack cheese, Monterey Jack with chili peppers, and herbs for a more spicy flavor. If you change this, I would only change the cheese wrapped in the tortillas and not the topping.
Pick the size that fits your pan, usually be 8-inch. Either flour or corn tortillas will be delicate. I find flour tortillas hold up better in this type of dish.
To roll tortillas, they need to be warm. I usually warm them wrapped in a lightly dampened dishtowel in a microwave. You can also heat them in an oven wrapped in foil.
👨🍳How to Make Sour Cream Chicken Enchilada Casserole
- Preheat oven.
- Trim raw and chop chicken and chop the onion.
- In a large fry pan with oil over medium-high heat, cook the chicken and the onion.
- Prepare the casserole dish and warm the tortillas.
- Fill the tortilla with the chicken mixture and cheese. Roll tightly and place in casserole dish.
- Make the sauce. Start with a rour of butter and flour. Remove from the heat and stir in the sour cream and a can of diced chilis.
- Pour the sauce over the casserole. Sprinkle the top with more cheese.
- Bake for about 20 minutes until 165°, goldern brown, and bubbling.
❓FAQs about Sour Cream Chicken Enchiladas
Sure, but there may be some changes in taste—not recommended.
Sour cream chicken enchiladas are not spicy. The primary flavors are onions, green chilis, and cheese.
Feel free to spice it up if you wish, but this is Mexican for the whole family, including the little ones.
If you want to spice up the filling, you can change the cheese to Pepper Jack, which will add some heat. To increase the flavor of the chicken, add a couple of teaspoons of ground cumin and a bit of salt and pepper.
This recipe uses a roux method to make the sauce. It is a classic and easy-to-learn method to thicken sauces and gravy.
For more information on the roux method, please see How To Make Gravy at Home.
A few recipes will use cream of chicken soup that will add other unwanted flavors/ingredients. I suggest staying with the roux method.
Some tortillas tend to absorb more of the sauce and be soggy. You can prevent this by briefly frying them in a hot skillet with oil—not enough to firm them up, just a coating to create a barrier.
❄️Serving and Storage of Chicken Enchilada Casserole
My favorites are guacamole, salsa, and refried beans. I also like to top with some chopped fresh lettuce and tomatoes.
Sour cream chicken enchilada casserole can be stored both uncooked and cooked.
To refrigerate uncooked, roll up the enchiladas and cover tightly in the baking dish. Make the sauce and store it in the pan to reheat before assembly.
To refrigerate after cooking, allow to cool before covering, and store for 2-3 days.
To freeze, both uncooked and fully assembled or fully cooked (cooled) are fined. Cover very well with multiple layers of plastic wrap and foil for 3-4 months.
See the Cinco de Mayo Recipe Roundup for many great Mexican recipes.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat the oven to 375° convection or 400° conventional.
Trim and dice about 1 ½ pound skinless boneless chicken breast into about ½ inch or smaller pieces—dice one medium onion.
Add one tablespoon of oil to a large frypan over medium-high heat, and when hot, add chicken and onion together. Cook until the chicken appears done—about 5 minutes.
Spray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inches) in a microwave for 15-20 seconds to soften. Assemble the enchiladas. Add about ¼ cup of chicken/onion (more if you increased the chicken) and about two tablespoons of Monterrey Jack cheese on a tortilla. Place this not in the center but about at the ⅓ mark,
Roll over the short end over the filling tightly. Place them seam-side down in the baking pan. Repeat until done.
In a medium saucepan, melt four tablespoons ( ½ stick) of butter over medium heat. When melted, add ¼ cup flour. Whisk together and cook for a few minutes.
Add one can of chicken broth, continuously whisk until thickened and then a few minutes more.
Remove from heat and add 1 cup sour cream and 1 (4 ounces) can of chopped green chilis.
Pour sauce over the assembled enchiladas. Top with 1 cup Monterrey Jack cheese.
Bake until golden brown and bubbling—about 20 minutes. Check internal temperature; if not above 165°, cover with foil, and bake until you reach 165°.
Sour Cream Chicken Enchiladas
- 1 ½ lb chicken breast - diced or shredded. Use 1-2 pounds.
- 1 onion - medium
- 1 tablespoon vegetable oil
- 8 flour tortillas - 8 inch each
- 2 cups Monterey Jack cheese - shredded
- ¼ cup butter
- ¼ cup flour
- 15 ounce chicken broth
- 1 cup sour cream
- 4 ounce chopped green chilis
- Preheat oven to 375° convection or 400° conventional.
- Trim and dice about 1 ½ pound skinless boneless chicken breast into about ½ inch or smaller pieces—dice one medium onion.
- Add one tablespoon oil to a large frypan over medium-high heat, and when hot, add chicken and onion together. Cook until the chicken is appears done—about 5 minutes.
- Spray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inches) in a microwave for 15-20 seconds to soften. Assemble the enchiladas. Add about ¼ cup of chicken/onion (more if you increased the chicken) and about two tablespoons of Monterrey Jack cheese on a tortilla. Place this not in the center but about at the ⅓ mark,
- Roll the short end over the filling tightly. Place them seam-side down in the baking pan. Repeat until done.
- In a medium saucepan, melt four tablespoons ( ½ stick) of butter over medium heat. When melted, add ¼ cup flour. Whisk together and cook for a few minutes.
- Add one can of chicken broth, continuously whisk until thickened, and then a few minutes more.
- Remove from heat and add 1 cup sour cream and 1 (4 ounces) can of chopped green chilis.
- Pour the sauce over the assembled enchiladas. Top with 1 cup Monterrey Jack cheese.
- Bake until golden brown and bubbling—about 20 minutes. Check internal temperature; if not above 165°, cover with foil, and bake until you reach 165°.
My Private Notes
- I suggest 1 ½ pounds of chicken. It could be as little as 1 pound or as much as 2 pounds. Diced or shredded. Get your chicken where you can. Cook as directed or use precooked like a rotisserie chicken.
- The tortillas will be much more flexible if warmed slightly in the microwave.
- This is a bit bland, so you can spice it up some. See the post for options.
- I like the Monterey Jack cheese here but use what you want.
- Cook to a nice brown top, but also check the internal temperature to be sure the chicken has reached the safe 165° temperature. Cook longer covered with foil if needed.
- After cooking, store refrigerated for 2-3 days or frozen for 3-4 months. Can be frozen uncooked for 3-4 months. To refrigerate uncooked, assemble the enchiladas but add the sauce and cheese just before cooking.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Originally published April 6, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Instructions are also reworded to clarify points.