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.
Introduction
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.
👨🍳How to make this recipe
- 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°, golden brown, and bubbling.
🐓Ingredients
Chicken
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.
Cheese
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.
Tortillas
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.
❓FAQs
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
Serving
My favorites are guacamole, salsa, and refried beans. I also like to top with some chopped fresh lettuce and tomatoes.
Storage
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.
📖Mexican Recipes
Healthier Chicken Enchilada Casserole in 60 Minutes
The Best Ground Beef Taco Meat
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°.
📖 Recipe
Sour Cream Chicken Enchiladas
Ingredients
- 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
Instructions
- 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°.
Your Own Private Notes
Recipe Notes
Pro Tips
- 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.
Nutrition Estimate
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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.
mark b
As always Doc, you have a lot of amazingly simple recipes that are easier and better tasting than the so called "pros". Thanks again.
Dan Mikesell AKA DrDan
Hi Mark,
Glad you enjoyed it. It is very tasty.
Thanks for the note.
Dan
Kim
I’ve recently started cooking several chicken breasts each week (with salt, pepper, onion powder, minced garlic, and olive oil) to use with multiple meals, and this is my FAVORITE recipe to use it in! I love that I can assemble it in the morning to save time in the crazy evening hours too. My 15 month old and five year old both love it, and my husband eats multiple helpings with salsa to add a little heat. Thanks for a great recipe!
DrDan
Hi Kim,
Welcome to the blog.
I do love simple recipes like this that can be made ahead. And since it is not a "spicy" Mexican, even the kids will love it. Glad you enjoy it.
Thanks for the note.
Dan
Charlene
Oh my, these sound so good! To bad it is midnight now, otherwise we would be eating them for dinner! Maybe tomorrow…….. Thank you so much for all the great recipes you share!
Sue
have made this substituting plain Greek yogurt for the sour cream - was absolutely delicious.
My husband loves it.
DrDan
Hi Sue,
Welcome to the blog.
I never thought about using yogurt here but it is a common substitute for sour cream.
Glad it worked well for you.
Thanks for the note.
Dan
Rebecca
I made this recipe for the first time about a year ago. It was such a big hit that we have it at least once a week! I have made it for many friends and family and it is always the talk of the dinner! I follow your recipe exactly and I wouldn’t change a thing! I’ve used both rotisserie chicken as well as cooked my own chicken breasts and shredded them. It tastes amazing either way!!! Thank you so very much for this recipe!! My hat goes off to you!!!
DrDan
Hi Rebecca,
This is still one of my favorites.
Glad it works so well for you
Thanks for the note.
Dan
Alice Keister
Used to buy this type enchiladas at El Chico in Nashville, but it went out of business. I was crying! But then I found your recipe and cooked it tonight. I topped it with lots of jalapenos, and it was fabulous! Thank you for saving me! ;-)
Jill M
Hi Dan: Made this tonight and it turned out really good. This is the first time that I made enchiladas that did not fall apart. Very Tasty. The only problem that I had was that the bottoms got a little overdone, and I apparently rolled them a little too tight and some of the tortillas were a little doughy and not completely done. We have 4 left and I want to have them again tomorrow night with the yellow rice that I prepared and wondered it I should put them back in the oven and cook them a little longer. If so, how? Thanks. Love the dogs.
JoAnne S.
I love this recipe my difference was in that I cooked the chicken in my slow cooker with a bit of broth seasoned with habanero lime, chili powder and red pepper. After it's done (about 3 hours on high) I took it out but left the juice, shredded the chicken and put it back in with some diced onion and green chili. I served it with homemade black bean and corn salad.
DrDan
Hi JoAnne,
It sounds great. Thanks for the note.
Dan
Pam S
I made this today to take to a neighbor with a broken foot. Currently in the oven so I haven't tasted it yet, but it smells amazing! I cooked 4 chicken breasts in the crock pot with a can of green chili enchilada sauce, then used my mixer th quickly shred the chicken, then poured some of the broth it cooked in to keep the chicken nice and moist. I had enough to make at least 2 dozen enchiladas (using the small size of flour tortillas -- about 6 inch diameter, I think), so I doubled the sauce and actually had a lot of sauce left over, so that is going in the freezer along with some left over chicken so I can quickly and easily put this together again another night. Thanks for a great recipe!
Shantell
I made this receipe and it was hella good I use green bell peppers instead of onions and plus the butter for the sauce I use 2 sticks and a half of stick and two cans of green chilies and it was awesome and I season my chicken with season salt, onion powder and pepper and let my chicken marinated in the ice box for an hour.
matt
It came out flippin awesome though i did not add onions i added shiitaki mushrooms minced up and i also added oregano inside the tortilla along with salt n pepper see i have a granny who has dementia n oregano helps protect the brain along with the pepper on the side i had mexican rice along with black neans .. the beans also add protection to the brain... now the kicker here os what i added to the beans ... added a dash of tumeric curcumin along woth black pepper... combo is known as a superfood because it increases the bioavailability by 2000x meaning the nutrients from the whole meal is increased by 2000x surpassing the blood n brain barrier kiling off the plaques n bad pritiens caught up in the brain causing alzheimers -dementia... i also added chili powder which habe its health benefits all by itaelf though in the sauce i did add minced jalapenos... the enchiladas came out to be the best fudgin dam enchiladas i had... see i study herbology.... toxicology human anatomy bio chemistry spiritual advancement and bio chemistry i know eating food versus eating a pill is a major difference n what im doing here is fightibg her memory problems aka alzheimers n dimentia ... thankyou for this recipee though i had no microwave it still came out great honestly think it came out better not even throwin it in the microwave i just straight u threw it in the oven at 250 for about 5-7 mins then i cranked it up to 500 took awhile to get their but once it did check up on it every 5-7 mins first 7 mins check up every 5... youl know when its right cause itl look right -_0 anyrate thats all you guys have a good one ty for recipe :) ttyl
Linda Certuche
I made this for supper. I did substitute boneless, skinless thighs for breast and my own home-canned chicken broth. I also used sharp cheddar. I think this is a good start but next time I will add more chilies. We found it a little bland. I think next time I will chop the chicken more and add a little of the sauce to the filling. We definitely will have this again but I will tinker with it a little. We all enjoyed this dish. I served refried beans with it. My husband says "Make it again, just add more chilies." I think jalapenos would have been a good addition. I especially like that it wasn't made with canned soups which have too much salt.
Bernie
Can this be made ahead of time? Does it re-heat well without separating?
Lorane
This is the absolute best sour cream chicken enchiladas recipe I have tried. Followed the recipe almost to the letter but added sharp cheese as well sharp is a favorite here in our household. Turned out perfect! Thanks
Hanna E Pate
So delicious! I'll have thirds!
Shanna Casey
This was good I think I would add a bit more broth to make it a little thinner but good
Barbara H
This is an excellent recipe! I stumbled on your website and just love the concept! I made this last night - trying to do some different, quick after work meals... my husband was surprised how good it was and gave it a 5. I cut back on the butter to 2 tablespoons and used light sour cream, and added black beans to the chicken. Will make this again. Thanks for your good work here!!
Laura R
I made this and it turned out great! I have celiac so used white corn tortillas, brown rice flour, and a GF brand of chicken broth to make it safely gluten free. I also used 1 lb chicken and a can of black beans on the inside so it would appeal to my husband more. So Yummy! When I make big casseroles like this, I make an 8x8 pan that day, and freeze half in a foil pan for another time. I accidentally bought light sour cream (half fat) and it still turned out good.
DrDan
Thanks for the gluten free instructions. I do love a good casserole.
Thanks for the note and the rating
DrDan
Pam
Woo hoo! It definitely looks delicious and rich with all the cheese, butter and sour cream. Yum!!!
DrDan
It is a tad unhealthy but my wife calls "5" so I will see it repeatedly
Thanks for the note
Dan