Name: Creamy Sour Cream Chicken Enchiladas for Cozy Evenings
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups cooked chicken (leftover rotisserie chicken works best); 1 tablespoon chili powder (adjust to taste); 2 cups Monterey Jack cheese (or Pepper Jack for spice); 8 large flour tortillas (or softened corn tortillas for gluten-free); 2 tablespoons butter; 2 tablespoons all-purpose white flour (or gluten-free flour); 2 cups chicken broth (or vegetable broth); 1 cup sour cream (or Greek yogurt); 1 can diced green chiles (omit for milder flavor); 1 teaspoon dried cilantro (or fresh for brightness); 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon black pepper

As I shuffled through my pantry on a busy weeknight, I stumbled upon a bag of flour tortillas and some leftover rotisserie chicken. An idea sparked: why not whip up some Easy Sour Cream Chicken Enchiladas? This recipe is not just a quick fix; it’s a warm hug on a plate, perfect for satisfying cravings and surprising your family with exciting homemade flair. In just a matter of minutes, you can create a comforting meal that rivals takeout—no more fast food! With creamy, dreamy sauce and gooey melted cheese, these enchiladas are bound to impress, whether you’re hosting friends or savoring a cozy night in. Curious about how a few simple ingredients can transform dinner tonight? Let’s dive in!

Why Will You Love These Enchiladas?

Comfort Food Redefined: Each bite of these Easy Sour Cream Chicken Enchiladas feels like a warm embrace, thanks to the creamy sauce and savory chicken filling.
Adaptable for Everyone: Whether you need gluten-free options with corn tortillas or prefer classic flour, this recipe caters to all dietary preferences.
Quick Weeknight Meal: With minimal prep and cook time, you’ll have a delicious dinner on the table in no time—perfect for busy nights!
Impress Your Guests: Elevate your dinner parties with this crowd-pleasing dish that’s sure to generate compliments and requests for the recipe.
Try Something New: Pair these enchiladas with a side of Healthy Sticky Chicken or some flavorful Cajun Chicken Spaghetti for a delightful variation.

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Sour Cream Chicken Enchiladas Ingredients

For the Filling

Cooked Chicken – Provides lean protein and flavor; leftover rotisserie chicken works best for convenience.
Chili Powder – Adds warmth and depth of flavor; adjust to your taste for a mild or spicy kick.
Monterey Jack Cheese – Melts beautifully to create a creamy texture; substitute with Pepper Jack for a spicier option.
Flour Tortillas – Soft and pliable wraps that hold the filling; corn tortillas can be used for a gluten-free option, ensuring they are softened first.

For the Sauce

Butter – Adds richness when making the roux for the sauce.
All-Purpose White Flour – Thickens the sauce nicely; use gluten-free flour for a gluten-free version.
Chicken Broth – Infuses moisture and flavor; vegetable broth can be a lighter alternative.
Sour Cream – Provides creaminess to the sauce; Greek yogurt can serve as a healthier substitute.
Diced Green Chiles – Introduces a mild spice and freshness; omit for a milder flavor profile.
Dried Cilantro – Adds an herbaceous hint; for more brightness, use fresh cilantro instead.

Seasonings

Onion Powder – Enhances overall flavor.
Garlic Powder – Complements the chicken and sauce beautifully.
Black Pepper – Adds a touch of heat to round out the flavors.

Step‑by‑Step Instructions for Easy Sour Cream Chicken Enchiladas

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven warms up, grab a 9″x13″ baking dish and lightly spray it with non-stick cooking spray. This will ensure your Easy Sour Cream Chicken Enchiladas come out smoothly and don’t stick.

Step 2: Mix the Filling
In a large mixing bowl, combine the shredded chicken, chili powder, and 1 cup of Monterey Jack cheese. Stir well until all ingredients are evenly incorporated. This mixture will serve as the flavorful heart of your enchiladas, so ensure the spices are well distributed for a delicious outcome.

Step 3: Fill the Tortillas
Take a flour tortilla and scoop a generous portion of the chicken mixture onto its center. Fold the tortilla over the filling to enclose it, then place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas until all the filling is used, creating a cozy row of enchiladas.

Step 4: Make the Sauce
In a medium saucepan over medium heat, melt 2 tablespoons of butter. Once melted, whisk in 2 tablespoons of flour to create a roux, cooking it for about one minute. This step is crucial for thickening your sauce, so keep whisking until it’s lightly golden and smells nutty.

Step 5: Combine Ingredients for the Sauce
Gradually add 2 cups of chicken broth to the roux while constantly whisking until the mixture thickens and bubbles gently. Once thickened, remove it from the heat and stir in 1 cup of sour cream, 1 can of diced green chiles, and the spices: dried cilantro, onion powder, garlic powder, and black pepper. Do not allow it to boil after adding the sour cream.

Step 6: Sauce the Enchiladas
Carefully pour the creamy sauce over the filled enchiladas, ensuring each one is generously coated. Sprinkle the remaining 1 cup of Monterey Jack cheese on top, which will create a gooey, cheesy layer when baked—perfect for your Easy Sour Cream Chicken Enchiladas.

Step 7: Bake to Perfection
Place the baking dish in the preheated oven and bake for 20-22 minutes. You want the cheese to melt and the enchiladas to be bubbly. For an extra crispy top, broil the enchiladas for an additional 3 minutes afterward, just until the cheese turns a lovely golden brown.

Step 8: Serve and Enjoy
Once out of the oven, let your enchiladas sit for a few minutes before serving. This brief wait allows the enchiladas to set, making them easier to serve. Grab a spatula, plate them up, and enjoy your comforting Easy Sour Cream Chicken Enchiladas with your favorite sides!

How to Store and Freeze Sour Cream Chicken Enchiladas

Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness. You can easily reheat them in the microwave or oven.

Freezer: Assemble uncooked enchiladas, cover tightly, and freeze for up to 3 months. When ready to cook, bake from frozen, adding an extra 10-15 minutes to the baking time.

Reheating: To reheat, place enchiladas in a baking dish, cover with foil, and warm in the oven at 350°F until heated through—this keeps them moist and delicious.

Wrap Detail: For best results, wrap enchiladas securely in plastic wrap before freezing to prevent freezer burn and retain the flavors of your sour cream chicken enchiladas.

What to Serve with Easy Sour Cream Chicken Enchiladas

These delightful enchiladas beckon a symphony of vibrant sides, turning your meal into a feast for the senses.

Mexican Rice: The fluffy grains add a perfect balance to the creamy enchiladas, soaking up any extra sauce.
Refried Beans: Creamy and hearty, they provide a satisfying texture that complements the enchiladas beautifully.
Fresh Guacamole: Cool and creamy, this chunky dip brightens the plate and offers a refreshing contrast to the warm enchiladas.
Pico de Gallo: A crunchy, zesty salsa that adds vibrant color and a fresh burst of flavor with each bite.
Corn on the Cob: Sweet corn, with its natural sweetness, pairs well with the savory enchiladas, adding a bit of summer flair.
Crisp Garden Salad: A light medley of greens topped with a citrus vinaigrette creates a refreshing crunch that balances richness.
Chips and Salsa: An appetizer that merges beautifully with your enchiladas, giving guests a delicious start to the meal.
Margaritas: Celebrate with a chilled margarita, its zesty lime notes cutting through the creaminess for a perfect drink pairing.
Chocolate Flan: For dessert, this delightful treat adds a luscious finish to the meal, enriching the experience with sweetness.
Lemonade: A refreshing drink option that brightens the flavors and provides a crisp, thirst-quenching contrast to the dish.

Make Ahead Options

These Easy Sour Cream Chicken Enchiladas are a fantastic option for meal prep, saving you precious time on busy weeknights! You can assemble the enchiladas up to 24 hours in advance, simply cover them tightly with foil and refrigerate. The creamy sauce can also be prepared up to 3 days beforehand, stored separately in the fridge to prevent the tortillas from becoming soggy. When you’re ready to serve, pour the sauce over the enchiladas, sprinkle with cheese, and bake them straight from the fridge. This method ensures that your enchiladas remain just as delicious and comforting, making dinner a breeze!

Sour Cream Chicken Enchiladas Variations

Feel free to get creative and personalize these enchiladas to suit your taste, because cooking should always be a fun adventure!

Protein Swap: Substitute shredded chicken with shredded beef or cooked ground turkey for a new twist. Each option brings a unique flavor that can totally change the vibe of your meal.
Vegetarian Delight: Replace the chicken with a mix of sautéed vegetables, like bell peppers and mushrooms, or simply add some cheese for a hearty vegetarian version. These veggie-packed enchiladas are just as satisfying!
Add Beans or Corn: Mix in black beans or corn into your chicken filling for added texture and a nutritional boost. This makes every bite even more delightful and fulfilling.
Spicy Kick: For those who crave heat, toss in sliced jalapeños or use Pepper Jack cheese instead of Monterey Jack. This punch of spice will invigorate your taste buds!
Creamy Alternative: Try using a blend of Greek yogurt and sour cream for the sauce. It lightens the dish while still providing that luscious, creamy richness you love.
Homemade Sauce: Craft a homemade enchilada sauce instead of the creamy sauce for a different flavor profile. It’s an excellent way to explore deeper, spicier tastes while still enjoying the same comforting enchiladas you adore.
Gluten-Free Options: Use corn tortillas for a gluten-free version. Ensure to warm them gently to avoid cracking—a delicious alternative that everyone can enjoy!
Top It Off: Why not add toppings such as fresh avocado, diced tomatoes, or a sprinkle of lime juice just before serving? These bright flavors add freshness and elevate the overall dish!

Feel inspired? For more delicious chicken dishes, don’t miss trying out Honey Lime Chicken or the zesty Spicy Chipotle Chicken Burger. Enjoy crafting your perfect enchiladas!

Expert Tips for Sour Cream Chicken Enchiladas

Don’t Overfill: Avoid soggy enchiladas by not overstuffing the tortillas; they need enough room to roll without bursting during baking.
Warm Tortillas: If using corn tortillas, heat them briefly in oil or sauce to make them pliable. This prevents cracking and ensures a better wrapping.
Sauce Consistency: Keep an eye on the sauce thickness; it should coat the back of a spoon. If too thick, add a splash more broth for ideal consistency.
Cheese Options: Experiment with different cheese blends, like a mix of Monterey Jack and Pepper Jack, to add exciting flavor variations to your Sour Cream Chicken Enchiladas.
Freezer-Friendly: Make a double batch and freeze uncooked enchiladas. They’re a lifesaver on busy nights; just pop them in the oven straight from the freezer!

Easy Sour Cream Chicken Enchiladas Recipe FAQs

What kind of chicken is best for these enchiladas?
Absolutely, using cooked, shredded chicken works best for these enchiladas! Leftover rotisserie chicken is a fantastic option for its flavor and convenience. Alternatively, you can poach or roast chicken breasts and shred them for the filling.

How should I store leftover enchiladas?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. Just make sure to cover them well to prevent them from drying out. When you’re ready to enjoy them again, simply reheat in the oven or microwave.

Can I freeze the enchiladas before cooking them?
Yes! To freeze, assemble the enchiladas but do not bake them. Cover them tightly with plastic wrap and then aluminum foil to prevent freezer burn. They can be frozen for up to 3 months. When you’re ready, bake them straight from the freezer for an additional 10-15 minutes.

What should I do if my sauce is too thick?
If your sauce turns out too thick, simply add a splash of chicken broth and whisk it in over low heat until you reach your desired consistency. The sauce should be thick enough to coat the back of a spoon but pourable—this keeps your enchiladas from getting too dry.

Are these enchiladas suitable for gluten-free diets?
Definitely! You can easily substitute flour tortillas with gluten-free corn tortillas. Just remember to soften them a bit before filling to avoid cracking. This way, everyone can enjoy the creamy goodness without worry!

Can I add more veggies to the filling?
Very much so! Feel free to mix in black beans, corn, or diced bell peppers for added nutrition and flavor. These additions not only enhance the taste but also bring a lovely color to your Easy Sour Cream Chicken Enchiladas!