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.
Table of Contents
- Ingredients you’ll need
- How to make the Best Sour Cream Chicken Enchiladas
- Pro Tips for Perfect Enchiladas
- Serving Suggestions & Variations
- Make-Ahead and Storage Tips
- Make them now!
Essential Ingredients for Your Creamy Chicken Enchiladas
One of the beauties of this recipe is its reliance on readily available, simple ingredients that come together to create something truly magical. You won’t find anything complicated here; just wholesome components that build layers of flavor. Here’s a detailed look at what you’ll need to create these irresistible sour cream chicken enchiladas (and find the full, precise recipe at the bottom of this article):
- Shredded Cooked Chicken: This is the heart of your filling. You can use leftover roast chicken, quickly boil or poach chicken breasts, or even opt for a rotisserie chicken for ultimate convenience. Aim for about 2-3 cups of shredded chicken.
- Flour Tortillas: Soft, pliable flour tortillas are essential for rolling the enchiladas. Choose a medium to large size that’s easy to work with and holds a good amount of filling. While corn tortillas are traditional for many enchilada recipes, flour tortillas create a softer, more casserole-like texture that pairs wonderfully with the creamy sauce.
- Mozzarella Cheese: For that perfect melty, gooey cheese pull. Shredded mozzarella is ideal because it melts beautifully and has a mild flavor that complements the chicken and sauce without overpowering it. You can also experiment with a blend of Monterey Jack or a mild cheddar for added depth.
- Onion: Finely chopped onion provides an aromatic base for the sauce, adding a subtle sweetness and savory depth as it softens.
- Canned Green Chiles: These provide the signature mild heat and earthy flavor of the green chile sour cream sauce. Diced green chiles, typically found in a small can, are incredibly convenient. If you prefer more heat, look for a “hot” variety or add a pinch of cayenne pepper.
- All-Purpose Flour: Used to create a roux, which thickens our homemade sour cream sauce, giving it that luxurious, velvety texture.
- Butter: The foundation for sautéing the aromatics and creating the roux for the rich sauce. Unsalted butter allows you to control the seasoning.
- Sour Cream: The star of the sauce, providing its characteristic tang and incredible creaminess. Full-fat sour cream is recommended for the best texture and flavor, but a light sour cream can be used if desired, though the sauce might be slightly thinner.
- Chicken Broth: This liquid forms the bulk of the sauce, infusing it with savory chicken flavor and ensuring a smooth consistency when combined with the roux and sour cream. Low-sodium chicken broth gives you more control over the salt content.
How to Make the Best Creamy Sour Cream Chicken Enchiladas
Making these enchiladas is simpler than you might think, especially with a few helpful tips. The process is divided into making the lush sauce, preparing the flavorful filling, assembling the enchiladas, and finally, baking them to golden perfection. Follow these steps for an incredibly satisfying meal:
- Prepare the Homemade Sour Cream Sauce: Start by melting butter in a large skillet over medium heat. Add the chopped onions and green chiles and cook them until they are soft and fragrant, which usually takes about 3-4 minutes. Once softened, sprinkle in the all-purpose flour and stir it constantly for about 1 minute to create a roux, cooking out the raw flour taste. Gradually whisk in the chicken broth, a little at a time, ensuring that each addition is fully incorporated before adding more. This prevents lumps and creates a smooth base. Finally, stir in the sour cream until the sauce is completely smooth and creamy. Bring it to a gentle simmer and cook for 2-3 minutes until it thickens slightly. Remove from heat.
- Mix the Irresistible Filling: In a separate large bowl, combine your shredded cooked chicken with approximately half of the freshly made sour cream sauce and half of the shredded mozzarella cheese. Mix everything thoroughly until the chicken and cheese are evenly coated with the creamy sauce. This ensures every bite of your enchilada is packed with flavor and moisture.
- Assemble the Enchiladas with Care: Take one flour tortilla at a time. Spoon a generous amount of the chicken and cheese filling down the center. Roll up the tortilla tightly and place it seam-side down into a lightly greased 9×13-inch casserole dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in the dish. Don’t overcrowd them, but a snug fit helps them hold their shape.
- Cover with More Sauce and Cheese: Once all the enchiladas are assembled in the dish, pour the remaining homemade green chile and sour cream sauce evenly over the top. Make sure every enchilada is generously coated. Then, sprinkle the rest of the shredded mozzarella cheese over the sauce. This layer of cheese will melt into a beautiful, bubbling golden crust.
- Bake to Perfection: Cover the casserole dish tightly with aluminum foil. This helps to steam the enchiladas and ensures they heat through evenly without drying out. Bake in a preheated oven at 350°F (175°C) for 20 minutes. After 20 minutes, remove the foil and continue to bake for another 15-20 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted and lightly golden.
- Serve and Enjoy!: Let the enchiladas rest for a few minutes after baking before serving. This allows the sauce to set slightly and makes them easier to portion. Add any fresh toppings you like, and serve while piping hot. Get ready for rave reviews!
Pro Tips for Perfect Creamy Enchiladas Every Time
While this recipe is straightforward, a few expert tips can elevate your sour cream chicken enchiladas from great to absolutely extraordinary:
- Shredded Chicken Matters: Ensure your chicken is well-shredded. Smaller pieces integrate better with the sauce and cheese, making for a more uniform and enjoyable filling. A stand mixer with a paddle attachment can shred cooked chicken in seconds!
- Warm Your Tortillas: If your flour tortillas are stiff, briefly warming them in a microwave or a dry skillet makes them much more pliable and less likely to crack when rolling. This is a small step that makes a big difference.
- Don’t Overfill: While tempting, overfilling the tortillas can make them difficult to roll and more prone to bursting during baking. Aim for a generous but manageable amount of filling.
- Preventing a Lumpy Sauce: When adding flour to create the roux, make sure to cook it for at least a minute to remove the raw flour taste. More importantly, when adding chicken broth, do so gradually while whisking constantly. This technique is crucial for a smooth, lump-free sauce.
- Season to Taste: Taste your sauce before assembling. Adjust salt, pepper, or add a pinch of garlic powder or onion powder if desired. The canned green chiles already provide some seasoning, but a little extra salt can bring out all the flavors.
- Rest Before Serving: Allowing the enchiladas to rest for 5-10 minutes after baking helps the sauce to thicken slightly and the cheese to set, making for cleaner slices and easier serving.
Serving Suggestions & Creative Variations
These creamy chicken enchiladas are a complete meal on their own, but they also pair beautifully with a variety of sides and can be customized with additional fillings or toppings to suit any palate. Here are some ideas to make them even more special:
Suggested Toppings for an Extra Fresh Touch:
While the enchiladas are rich and flavorful on their own, fresh toppings add a delightful contrast in texture and taste. Consider:
- Salsa: A dollop of your favorite salsa, whether mild or spicy, adds a vibrant, fresh kick.
- Avocado or Guacamole: Creamy, cool avocado slices or a scoop of homemade guacamole provides a lovely counterbalance to the warm, cheesy enchiladas.
- Shredded Lettuce: Crisp shredded lettuce adds a refreshing crunch.
- Chopped Tomato: Freshly diced tomatoes contribute a juicy, acidic burst.
- Cilantro: A sprinkle of fresh chopped cilantro adds a bright, herbaceous note that is classic in Mexican-inspired dishes.
- Green Onions: Sliced green onions offer a mild oniony flavor and a pop of color.
Delicious Side Dish Pairings:
To round out your meal, serve your enchiladas with:
- Mexican Rice: A classic pairing that absorbs the delicious sauce.
- Refried Beans or Black Beans: A hearty and flavorful side.
- Simple Green Salad: A light, crisp salad with a vinaigrette dressing offers a refreshing contrast.
Exciting Filling Variations:
This recipe is incredibly versatile! Use it as a base and feel free to incorporate other ingredients into the chicken and cheese filling. Some popular additions include:
- Corn: Sweet corn kernels add a pop of color and sweetness.
- Black Beans: Rinsed and drained black beans boost protein and fiber, and add an earthy flavor.
- Olives: Sliced black olives contribute a briny, savory element.
- Different Cheeses: Experiment with Colby Jack, mild cheddar, or a Mexican blend for varying flavors.
- Spice It Up: Add a pinch of cayenne pepper, a dash of hot sauce to the filling, or some finely diced jalapeños for an extra kick.
Remember, the sour cream sauce is truly the star here, so while you can play with the fillings, don’t skimp on that creamy, dreamy sauce—it’s what makes these enchiladas so utterly delicious!
Make-Ahead and Storage Tips for Convenience
These sour cream chicken enchiladas are fantastic for meal prep, making them perfect for busy weeknights or feeding a crowd. Preparing them in advance can save you valuable time, and they freeze beautifully too!
Make-Ahead Instructions:
- Refrigerate (Up to 24 Hours): You can assemble the entire casserole, including pouring the sauce and sprinkling the cheese, up to a day in advance. Cover the dish tightly with plastic wrap or aluminum foil and store it in the refrigerator. When you’re ready to bake, remove it from the fridge about 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, adding an extra 5-10 minutes to the covered baking time if needed, to ensure it’s heated through.
Freezing Instructions:
- Freeze (Up to 2 Months): This recipe is excellent for freezing, whether cooked or uncooked.
- To Freeze Uncooked: Assemble the enchiladas in a freezer-safe casserole dish, cover with sauce and cheese. Wrap the dish tightly with plastic wrap, then cover with a layer of aluminum foil (double-wrapping prevents freezer burn). Label with the date and freeze for up to 2 months. When ready to bake, you can bake from frozen (covered) for about 45-60 minutes, then uncover and bake for an additional 15-20 minutes, or until bubbling and hot.
- To Freeze Cooked: Bake the enchiladas as directed and let them cool completely. Cut into individual portions or leave whole, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the refrigerator, then bake in a 350°F (175°C) oven until heated through, or microwave individual portions.
Freezing these enchiladas is a fantastic way to ensure you always have a comforting meal ready to go. Just remember to add a little extra baking time if cooking from frozen!
Don’t Wait! Make These Delicious Enchiladas Tonight!
Whether you’re looking for a nostalgic family meal, a comforting dish for a chilly evening, or an easy yet impressive recipe for guests, these creamy sour cream chicken enchiladas deliver every single time. With minimal active prep and an explosion of cheesy, chicken-filled goodness in every bite, they are guaranteed to become a cherished addition to your recipe repertoire. So, gather your ingredients, follow these simple steps, and prepare to enjoy one of the most satisfying comfort foods around. Your taste buds—and your family—will thank you!
Sour Cream Chicken Enchiladas
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Ingredients
- 2 tablespoons butter
- 1 cup (142 grams) chopped onion
- 4.5-oz can (128 grams) green chiles
- 2 tablespoons all-purpose flour
- 1 cup (250 ml) chicken broth
- 1 cup (227 grams) sour cream
- 10 large flour tortillas
- 3 cups (455 grams) cooked shredded chicken (about 2-3 chicken breasts)
- 8 oz (226 grams) shredded mozzarella cheese
Suggested toppings:
- Salsa
- Cilantro
- Green onions
- Lettuce
- Avocado
- Tomatoes
Equipment
Instructions
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Preheat oven to 350 degrees F. Grease a casserole dish and set aside.
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Melt butter in large skillet over medium heat. Add onion and green chiles and cook until softened, 3-4 minutes.
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Add flour and stir to combine. Add chicken broth a little at a time while stirring constantly, until all broth has been added and sauce is smooth. Stir in sour cream. Cook 2-3 until thickened.
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In a large bowl add half of the sauce, all of the chicken, and half of the cheese. Working with one tortilla at a time, spread some filling down the center, roll up, and place seam side-down in the casserole dish.
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Pour remaining sauce on top of the enchiladas and sprinkle with remaining cheese.
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Cover dish with foil and bake for about 20 minutes. Uncover and bake 15-20 minutes more until sauce is bubbling. Serve immediately as desired.
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Notes
- Store in the fridge – Prepare as directed and chill for up to 24 hours.
- Store in the freezer – Prepare as directed, double wrap, and freeze for up to 2 months. Add 10 minutes of baking time.