The Best Creamy Sour Cream Chicken Enchiladas: A Cozy Family Favorite Recipe
There are certain dishes that just define comfort food, and for many, these creamy sour cream chicken enchiladas are at the top of that list. Imagine tender shredded chicken and gooey mozzarella cheese, all nestled inside soft flour tortillas, drenched in a rich, homemade green chile and sour cream sauce, then baked until bubbly and golden. This recipe isn’t just a meal; it’s an experience—a warm, comforting hug in every bite that brings families together around the dinner table.
This particular sour cream chicken enchilada recipe holds a special place in my heart, rooted deeply in childhood memories. Growing up, my mom’s version of these enchiladas was a meal I always looked forward to. The aroma filling the kitchen on “enchilada night” was unforgettable, and the taste was pure bliss. It was such a beloved dish that when I went off to college, the first recipe I copied from her treasured recipe box was this one. I wanted to share that same warmth and deliciousness with my roommates, and it quickly became a staple in our communal kitchen.
Decades later, I continue to make these chicken enchiladas regularly for my own family, and they remain an undisputed favorite. While my mom’s original recipe, like many from that era, called for a can of cream of chicken soup as the base for the sauce, I’ve since adapted it to create a completely homemade green chile-sour cream sauce. This evolution was driven by a desire for fresher ingredients and a more nuanced flavor profile. While making the sauce from scratch adds a tiny bit more effort, the difference in taste is monumental, and surprisingly, the entire dish still comes together with just about 15 minutes of active prep time. The result is a simple, yet profoundly satisfying, creamy chicken enchilada that feels both gourmet and wonderfully down-to-earth.
