Stop Scrolling: This Sour Cream Chicken Enchilada Recipe Will Ruin Restaurant Enchiladas for You (In the Best Way)

You want a weeknight win that tastes like you bribed a chef? This sour cream chicken enchilada recipe delivers melty, tangy, cheesy comfort with almost zero drama. Creamy sauce, juicy chicken, tortillas that don’t fall apart—plus it reheats like a champ.

It’s the kind of dish that turns “What’s for dinner?” into “Why haven’t you made this sooner?” If you can stir, roll, and sprinkle cheese, you’re about to be the household hero.

Why This Recipe Works

This recipe layers flavor and texture on purpose—not by accident. The sauce is a creamy blend of sour cream, green chiles, and a quick stovetop roux, so it sticks to the tortillas instead of pooling at the edges. Poached or rotisserie chicken stays moist and shreds beautifully, which means zero bland bites.

Monterey Jack melts ultra-smooth, while a hit of cumin and garlic keeps it from tasting one-note. And yes, we warm the tortillas first, so they don’t crack like a dry desert road.

What You’ll Need (Ingredients)

2 cups cooked shredded chicken (rotisserie works great)
8–10 small flour tortillas (6–8-inch; corn also works, see notes)
2 cups shredded Monterey Jack cheese (or pepper jack for heat)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup sour cream (full-fat for best texture)
1 (4-ounce) can diced green chiles (mild or hot)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt (plus more to taste)
1/4 teaspoon black pepper
1 tablespoon lime juice (optional but brightens everything)
Fresh cilantro, chopped, for garnish
Neutral oil or cooking spray, for the pan

Step-by-Step Instructions

Preheat and prep. Set your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
Warm the tortillas in the microwave wrapped in a damp towel for 30–45 seconds, or toast briefly in a dry skillet. Warm tortillas don’t crack—science.
Make the creamy sauce. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute to form a smooth paste.
Slowly whisk in chicken broth until silky and slightly thickened, 3–4 minutes.
Flavor it up. Reduce heat to low. Whisk in sour cream, green chiles, cumin, garlic powder, onion powder, salt, and pepper. Heat gently until warm and glossy, 1–2 minutes.
Do not boil or the sour cream can split. Stir in lime juice if using.
Build the filling. In a bowl, mix shredded chicken with 1 cup of the sauce and 1 cup of the cheese. This “pre-coats” the chicken so every bite is juicy.
Assemble like a pro. Spread 1/2 cup of sauce across the bottom of the baking dish.
Spoon 2–3 tablespoons of chicken mixture down the center of each tortilla, roll snugly, and place seam-side down in the dish.
Sauce + cheese party. Pour the remaining sauce evenly over the enchiladas. Sprinkle with the remaining 1 cup of cheese (add more if your heart says yes).
Bake. Bake uncovered for 18–22 minutes until bubbling at the edges. For a golden top, broil 2–3 minutes at the end—watch closely.
Rest and garnish. Let sit 5–7 minutes so the sauce settles.
Top with chopped cilantro. Serve with lime wedges, if you’re fancy.

How to Store

Fridge: Cool completely, then cover tightly. Keeps 3–4 days.
Reheat at 350°F covered with foil for 15–20 minutes, or microwave in 60–90 second bursts.
Freezer (unbaked): Assemble without baking. Wrap tightly with plastic and foil. Freeze up to 2 months.
Bake from thawed at 375°F for 25–30 minutes, adding 5–10 minutes if still slightly icy.
Freezer (baked): Cool, portion, and freeze in airtight containers up to 2 months. Reheat covered at 350°F until hot.
FYI: Dairy sauces can thicken after chilling. A splash of broth when reheating brings it back to life.

What’s Great About This

Ultra-creamy without being heavy. The roux keeps the sour cream silky, not gloopy.
Weeknight-easy. Rotisserie chicken cuts the time in half.
Zero shame, maximum flavor.
Kid-friendly but customizable. Mild as written, spicy if you want it. Everybody wins.
Make-ahead friendly. Assemble in the morning, bake at night. Your future self says thanks.
Leftovers are elite. Next-day enchiladas?
Somehow even better. Don’t ask, just enjoy.

Don’t Make These Errors

Boiling the sauce after adding sour cream. This can curdle it. Keep heat low and patient.
Skipping tortilla warm-up. Cold tortillas crack and leak.
Warm them—30 seconds changes everything.
Overfilling enchiladas. If you cram them, they burst and the dish turns into casserole chaos (still tasty, less cute).
Using only cheddar. It can oil out. Monterey Jack melts smoother. Mix in a little cheddar if you must.
Under-seasoning. Taste the sauce.
Adjust salt, pepper, and lime to make it pop.

Recipe Variations

Green enchilada upgrade: Replace 1/2 cup of broth with green enchilada sauce for a tangier, salsa-verde vibe.
Corn tortilla classic: Use 12 corn tortillas. Briefly pan-fry each in a teaspoon of oil or dip in warm broth to prevent tearing.
Veggie lover’s edition: Swap chicken for sautéed mushrooms, spinach, and black beans. Season with extra cumin and a pinch of smoked paprika.
Spicy edition: Pepper jack cheese, hot green chiles, and 1–2 tablespoons chopped pickled jalapeños.
You’ve been warned.
Protein remix: Shredded turkey, leftover pork, or rotisserie-style tofu crumbles. No gatekeeping here.
Lighter-ish version: Use light sour cream and add 2 tablespoons Greek yogurt at the end. Not diet food, but balanced enough, IMO.
Crispy top hack: Sprinkle crushed tortilla chips over the cheese for crunch before baking.

FAQ

Can I make these ahead of time?

Yes.

Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the bake time if going straight from the fridge. For best texture, wait to add the final cheese until just before baking.

What’s the best cheese to use?

Monterey Jack melts the smoothest and complements the creamy sauce.

Pepper jack adds heat. A 50/50 mix of Jack and mild cheddar is fine if that’s what you have.

Will corn tortillas fall apart?

Not if you warm them first and give them a quick dip in warm broth or a 5–10 second pan-fry in a little oil. They’ll be tender and rollable, just like the taquerias do it.

How do I keep the sauce from curdling?

Keep the heat low once the sour cream goes in.

Don’t let it boil. If it gets too thick, whisk in a splash of warm broth to loosen it.

Can I use pre-cooked canned chicken?

You can, but shred it finely and toss it with a spoonful of sauce to hydrate it. Rotisserie or freshly poached chicken has better texture and flavor.

Is there a gluten-free option?

Yes.

Use corn tortillas and replace the flour with an equal amount of cornstarch. Whisk the cornstarch into cool broth first, then add to the melted butter and heat until thickened.

What sides go well with this?

Cilantro-lime rice, pinto or black beans, simple slaw with lime, and a quick pico de gallo. If you’re extra, add guac and a corn salad.

No one will complain.

How spicy is this recipe?

As written, it’s mild. Use hot green chiles, pepper jack, or a pinch of cayenne if you want more heat. Keep a bottle of your favorite hot sauce on standby.

The Bottom Line

This sour cream chicken enchilada recipe is the dinner equivalent of a mic drop—creamy, cheesy, and wildly satisfying with minimal effort.

It’s a reliable crowd-pleaser that scales up, freezes well, and adapts to whatever you’ve got in the fridge. Make it once, and you’ll keep it on speed dial for busy nights, lazy Sundays, and every “we need comfort food now” moment in between.