These Easy Chicken Enchiladas with Sour Cream Sauce are creamy, cheesy and full of flavor! The white sauce is made homemade (without using a can of cream of chicken soup!) and comes together in about 10 minutes! The enchiladas are filled with rotisserie chicken, green chilis, cheese and sour cream and are smothered with the amazing sour cream sauce. This will be a family fave!
These easy chicken enchiladas are an amazing weeknight recipe that will please the whole family…even your picky eaters! #winning
Typically, sour cream enchilada recipes are made with cream of chicken soup…which I have had and they are DELISH! But my simple, homemade sour cream sauce comes together so quickly and tastes SO much better!
If you have only tried enchiladas with red sauce, you MUST try these! You are in for a treat! These enchiladas are creamy, cheesy goodness, let me tell you!
Serve these enchiladas up with fresh pico de gallo and a side of beans and “Taco” Tuesday never tasted so good!
WHY YOU’LL LOVE THIS RECIPE
- Easy, cheesy deliciousness the whole family will enjoy!
- The sauce is super simple, SO FLAVORFUL and doesn’t use canned soup.
- Freezes well, so you can make another batch and enjoy it later!
You’ll need the following ingredients to make these delicious chicken enchiladas with sour cream sauce:
Cheese: Use whatever melty cheeses you love! Monterey jack, sharp cheddar, mozzarella, pepper jack and fontina are all cheeses that melt nicely.
Chicken: To make this quick and easy, I always use diced rotisserie chicken breast. You can also cook your chicken breasts in a pan ((How to Cook Perfect Chicken Breasts in a Pan)) and dice it up.
Have frozen chicken? Use my method for Air Fryer Frozen Chicken Breasts and you’ll have cooked chicken in no time! This recipe also works if you have some leftover chicken you want to use up!
Chicken Stock: I love the flavor of chicken STOCK, but chicken broth also works just fine.
HOW TO MAKE CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE: STEP BY STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 2: In a large bowl, stir together diced chicken, taco seasoning, sour cream and 1/2 cup of cheese (reserve the other cheese for topping the enchiladas).
Step 3: Lay a flour tortilla flat on a plate and fill it with a heaping 1/3 cup of the chicken mixture. Roll tightly.
Step 4: Repeat until tortillas are filled. Place filled tortillas seam-side down in a large 9 x 12 baking dish.
Step 4: Pour sauce over enchiladas.
Step 5: Top with remaining cheese. Bake in a 400°F oven for 15-20 minutes until bubbly!
RECIPE TIPS & TRICKS
- The sour cream sauce recipe makes 2 cups of sauce. You may or may not want to use it ALL! Just go with your personal preference for how saucy you like your enchiladas. I typically use almost all of it, then save a portion to pour over pasta the next day! 🙂
- Make double batch of enchiladas and freeze them. When you are ready to eat then again, whip up a batch of the simple sauce and you’ll have dinner in no time!
STORAGE & REHEATING
- Storage: Enchiladas store well in the fridge, tightly covered with aluminum foil or in an airtight container for up to 2 days. Any longer than 2 days, and they tend to get a bit soggy.
- Freezing: I recommend freezing these enchiladas WITHOUT the sauce, then making the sauce the day (or a few days) before you want to eat! Use freezer trays like these and place the rolled enchiladas in the tray. Then cover tightly with several layers of foil and freeze for up to three months.
- Reheating: To reheat leftovers, place on a microwave safe plate and microwave for a minute or so until warmed through. You can also reheat them in a 350 degree oven for 4-5 minutes until heated through.
ADDITIONS AND SUBSTITUTIONS
- Chicken thighs, ground beef, black beans or veggies can be substituted for the chicken breast.
- Replacing half of the chicken with a can of black beans (drained and rinsed), is delish!
- You can mix and match whatever cheeses you like! Melty cheeses like Monterey jack, pepper jack cheese, cheddar, fontina, mozzarella or a “Mexican cheese blend” all work well.
FREQUENTLY ASKED QUESTIONS
Yes! You can make this dish up to 3 days in advance. Store the sauce and the enchiladas separately. When you are ready to bake, pour the sauce over the top and add your cheese layer.
You can use corn tortillas, however, I feel that the sauce is much better tasting on flour tortillas. Corn tortillas also have different texture that I don’t think works as well with this recipe.
However, if you love corn tortillas and want to use them, I sure won’t stop you! Make this recipe yours!
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Easy Chicken Enchiladas with Sour Cream Sauce
For the enchiladas
- 3 cups rotisserie chicken breasts, diced (or any cooked chicken) See Note 1
- 1 tbsp taco seasoning low sodium, if possible
- 1 tbsp diced green chilis remainder of the 4oz. can, See Note 2
- 1/2 cup sour cream full fat or reduced fat
- 2 cups shredded cheese, divided Monterey jack or sharp cheddar work great
- 8 flour tortillas fajita or soft taco size
For the sour cream sauce (See Note 3)
- 2 cups chicken stock (or chicken broth)
- 1 chicken bouillon cube, crushed or 1 tsp bullion powder or 1 tsp Better Than Bouillon
- 1/2 tsp garlic powder
- 3 tbsp butter
- 4 tbsp all-purpose flour
- 1 tbsp diced green chilis
- 1/2 cup sour cream full fat or reduced fat
To make the sauce:
- In a large measuring cup or small bowl, stir together chicken stock, crumbled chicken bouillon cube and garlic powder; set aside.
- In a large skillet (or large saucepan) over medium heat, melt butter. When butter is melted, whisk in flour and cook for one minute.
- Slowly add chicken stock mixture, whisking or stirring as you add it. Continue to cook for for 3-5 minutes until the sauce thickens and coats the back of a spoon.
- Turn heat down to LOW and stir in sour cream and green chilis. Make sure you keep the heat super low and stir the sauce frequently so it doesn't boil. If the sauce boils, the sour cream has a tendency to split and curdle. Cook the sauce 1-2 minutes more until just heated through. Set aside until you are ready to spoon it over the enchiladas.
To make the enchiladas:
- Preheat oven to 400°F.
- In a large bowl, stir together diced chicken, taco seasoning, sour cream and 1/2 cup of cheese (reserve the other cheese for topping the enchiladas).
- Lay a flour tortilla flat on a plate and fill it with a heaping 1/3 cup of the chicken mixture. Roll tightly. Place filled tortillas seam-side down in a large 9 x 12 baking dish. Repeat until all tortillas are filled.
- Pour sauce over enchiladas. I typically use nearly all the sauce (about 2 cups) but do not DROWN the enchiladas in the sauce, otherwise they will get soggy. If you want to use less sauce, store the remaining sauce in the fridge for up to a week. The leftover sauce is great on top of pasta, too! 🙂
- Top enchiladas with remaining cheese. Bake, uncovered in a 400°F oven for 15-20 minutes until cheese is slightly browned and everything is bubbly.
- Allow a few minutes to cool before serving.