When you’re craving Mexican comfort food but want something a little different from the traditional red sauce enchiladas, these creamy, tangy sour cream chicken enchiladas are exactly what you need. They’re rich and satisfying, with a velvety white sauce that perfectly complements the tender shredded chicken filling.
This family-favorite recipe transforms ordinary ingredients into something truly special, making it perfect for both weeknight dinners and casual entertaining. The combination of green chiles, sour cream, and melted cheese creates an irresistible dish that’ll have everyone asking for seconds.
Why You’ll Love This
- Can be assembled ahead and baked when needed
- Uses rotisserie chicken for quick preparation
- Creamy sauce is a delicious change from traditional red enchilada sauce
- Freezes beautifully for future meals
- Customizable with your favorite toppings and add-ins
Ingredients
- 1 pound cooked chicken, shredded into bite-sized pieces
- 1 can (14.5 oz) diced tomatoes, well drained
- 1 can (4 oz) diced green chiles
- 1 tablespoon taco seasoning
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 14.5 oz chicken broth
- 1 cup sour cream
- 10 large flour tortillas, 10-inch size
- 8 oz Monterey Jack cheese, freshly shredded
Instructions
- Preheat your oven to 400°F and spray a 9×13-inch baking dish with cooking spray. Set it aside for later.
- In a medium bowl, mix together the shredded chicken, drained tomatoes, green chiles, taco seasoning, and 3/4 cup of the shredded cheese until everything is well combined.
- Melt the butter in a medium saucepan over medium-low heat. Sprinkle in the flour and cook, stirring constantly, until it's bubbly. Slowly whisk in the chicken broth, stirring constantly until it comes to a boil. Remove from heat and stir in the sour cream until smooth.
- Pour just enough of the creamy sauce to coat the bottom of your prepared baking dish – this keeps the enchiladas from sticking.
- Spoon about 1/2 cup of the chicken mixture onto each tortilla and roll them up tightly. Place each enchilada seam-side down in the baking dish so they stay closed.
- Pour the remaining creamy sauce over all the enchiladas, making sure they're completely covered. Sprinkle the rest of the cheese evenly over the top.
- Bake uncovered for about 20 minutes until the cheese is melted and bubbly, the sauce is bubbling around the edges, and the tortillas are just starting to get golden.
Tips & Variations
- Use corn tortillas instead of flour for a more authentic taste
- Add a cup of frozen corn or black beans to the filling
- Make it spicier with diced jalapeños or hot sauce
- Warm tortillas slightly before rolling to prevent cracking
- Replace Monterey Jack with pepper jack for extra heat
Serving Suggestions
Serve these enchiladas with Mexican rice and refried beans for a complete meal. Top with fresh cilantro, diced tomatoes, sliced avocado, or additional sour cream. A simple green salad with lime vinaigrette makes a perfect light side dish.
Notes
- Leftovers keep well refrigerated for up to 3 days
- Can be frozen for up to 3 months before baking
- Let rest 5-10 minutes after baking for easier serving
FAQs
- Can I make these ahead of time? Yes, assemble up to 24 hours in advance and refrigerate covered until ready to bake.
- Can I use leftover turkey instead of chicken? Absolutely! Turkey works great as a substitute.
- How do I prevent the tortillas from getting soggy? Lightly fry tortillas in oil before filling, or use less sauce on top.
- Can I make these vegetarian? Yes, replace the chicken with sautéed vegetables and use cream of mushroom soup instead.
Servings10
Prep20 min
Cook20 min
Calories385 kcal
Ingredients
- 1 pound cooked chicken, shredded into bite-sized pieces
- 1 can (14.5 oz) diced tomatoes, well drained
- 1 can (4 oz) diced green chiles
- 1 tablespoon taco seasoning
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 14.5 oz chicken broth
- 1 cup sour cream
- 10 large flour tortillas, 10-inch size
- 8 oz Monterey Jack cheese, freshly shredded
Steps
- Preheat your oven to 400°F and spray a 9x13-inch baking dish with cooking spray. Set it aside for later.
- In a medium bowl, mix together the shredded chicken, drained tomatoes, green chiles, taco seasoning, and 3/4 cup of the shredded cheese until everything is well combined.
- Melt the butter in a medium saucepan over medium-low heat. Sprinkle in the flour and cook, stirring constantly, until it's bubbly. Slowly whisk in the chicken broth, stirring constantly until it comes to a boil. Remove from heat and stir in the sour cream until smooth.
- Pour just enough of the creamy sauce to coat the bottom of your prepared baking dish - this keeps the enchiladas from sticking.
- Spoon about 1/2 cup of the chicken mixture onto each tortilla and roll them up tightly. Place each enchilada seam-side down in the baking dish so they stay closed.
- Pour the remaining creamy sauce over all the enchiladas, making sure they're completely covered. Sprinkle the rest of the cheese evenly over the top.
- Bake uncovered for about 20 minutes until the cheese is melted and bubbly, the sauce is bubbling around the edges, and the tortillas are just starting to get golden.
Nutrition (per serving)
- Calories: 385 kcal
Notes
- Leftovers keep well refrigerated for up to 3 days
- Can be frozen for up to 3 months before baking
- Let rest 5-10 minutes after baking for easier serving
