Easy Chicken Enchiladas with Sour Cream Sauce

Name: Easy Chicken Enchiladas with Sour Cream Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 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); 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)

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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!

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part of a baking pan full of baked chicken enchiladas with sour cream sauce.

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!

RECIPE INGREDIENTS

You’ll need the following ingredients to make these delicious chicken enchiladas with sour cream sauce:

Ingredients needed for the chicken enchiladas.

Ingredients needed to make the sauce for these chicken enchiladas with sour cream sauce.

INGREDIENT NOTES

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 1: Make the quick and easy sour cream sauce. Basic instructions are in the recipe card below, and full details on this delicious sauce can be found here: Sour Cream Enchilada Sauce

The sour cream sauce for the enchiladas in a large skillet.

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).

Ingredients for the chicken filling in a glass bowl.

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.

Chicken filling being spread onto one flour tortilla.

Step 4: Repeat until tortillas are filled. Place filled tortillas seam-side down in a large 9 x 12 baking dish.

Flour tortillas rolled for chicken enchiladas in a white baking dish.

Step 4: Pour sauce over enchiladas.

Easy Chicken Enchiladas with Sour Cream sauce in a white baking dish with just the sauce on top.

Step 5: Top with remaining cheese. Bake in a 400°F oven for 15-20 minutes until bubbly!

Sour cream enchiladas before being baked in a white baking dish.

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.

A whole pan of baked white chicken enchiladas in a white baking dish sprinkled with cilantro.

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

Can I make this dish ahead of time?

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.

Can I use corn tortillas?

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!

What can I serve with these creamy chicken enchiladas?

The best sides for these chicken enchiladas are: Mexican rice, refried beans, black beans, chips and salsa/guacamole. There are several more ideas in this post, 21 Delicious Sides for Nachos, that would work perfectly, too.

Chicken Enchiladas with Sour Cream sauce on a plate with a fork.

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