Name: Chicken Enchiladas with Cheesy Sour Cream Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tbsp Unsalted Butter; 1/2 cup finely chopped Onion (yellow or white); 1 tsp Chili Powder; 1/2 tsp Garlic Powder; 1/2 tsp Cumin; 2 tbsp Chicken Broth (divided); 1/4 cup Salsa Verde; 1 Chipotle Pepper in Adobo (finely chopped); 2 tbsp Whipped Cream Cheese; 2 cups Shredded Chicken; Salt (to taste); 1 tbsp Unsalted Butter; 1 tbsp All-Purpose Flour; 3/4 cup Chicken Broth; 1 cup shredded Monterey or Pepper Jack Cheese; 1 tbsp Salsa Verde; 1/3 cup Sour Cream; 4 Flour Tortillas (6″ in diameter); Chopped Cilantro or Green Onions (for garnish)

Jump to Recipe· 4.4 from 7 reviews

I absolutely love sharing this Chicken Enchiladas with Cheesy Sour Cream Sauce Recipe because it perfectly balances comforting flavors with a touch of zesty brightness. Every bite is a cozy hug of tender shredded chicken infused with savory spices, all wrapped up in soft flour tortillas. The highlight for me is the luscious, creamy cheesy sour cream sauce that elevates this dish beyond your usual enchiladas. It’s one of those recipes that feels special yet comes together so easily, making it a go-to in my kitchen for family dinners or casual gatherings.

Why You’ll Love This Chicken Enchiladas with Cheesy Sour Cream Sauce Recipe

When I first made this recipe, I was drawn in by the incredible flavor combination. The shredded chicken filling is seasoned just right with chili powder, garlic, and a smoky hint from the chipotle in adobo, which adds a subtle kick without overwhelming the dish. What really sets it apart is that rich, cheesy sour cream sauce with salsa verde folded in — it’s creamy, tangy, and cheesy all at once, creating an irresistible balance. I find myself going back for seconds every time!

Beyond the amazing taste, this recipe is surprisingly easy to prepare, which is always a bonus in my busy life. The steps are straightforward and the ingredients are simple but packed with flavor, so it feels like home cooking with a little flair. Whether I’m cooking for a weeknight meal or a festive occasion, these enchiladas always impress without requiring hours in the kitchen. It’s the kind of recipe that makes everyone feel like you went above and beyond, even if you didn’t spend all day cooking.

Ingredients You’ll Need

A clear glass baking dish holds four rolled tortillas filled with a reddish filling, placed closely side by side in a single layer. A pot is pouring a thick, light beige sauce over the tortillas, covering the top of the middle two. The tortillas have small brown spots on their soft surface. The scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

To make this dish shine, I stick to essential ingredients that each bring something special to the table. The combination of spices, creamy elements, and fresh garnishes work together harmoniously to create a dish full of layers in flavor, texture, and color.

Unsalted Butter: Perfect for sautéing and creating a rich base for both the filling and the sauce.
Finely Chopped Onion: Adds sweetness and depth when cooked until tender.
Chili Powder: Brings warm, mild heat and vibrant flavor.
Garlic Powder: Offers a subtle, savory punch without the harshness of fresh garlic.
Cumin: Introduces an earthy, smoky note that complements the chicken beautifully.
Chicken Broth: Keeps the filling moist and forms the base for the sauce.
Salsa Verde: Adds tangy brightness and a fresh kick to both filling and sauce.
Chipotle Pepper in Adobo: Finely chopped to impart smoky, spicy depth.
Whipped Cream Cheese: Blends seamlessly to create a creamy filling texture.
Shredded Chicken: The hearty star of the enchiladas — I usually use cooked rotisserie chicken for ease.
All-Purpose Flour: For thickening the cheesy sauce to the perfect consistency.
Monterey or Pepper Jack Cheese: Shredded to melt smoothly into a luscious sauce.
Sour Cream: Adds tang and creaminess to finish the cheese sauce beautifully.
Flour Tortillas (6″ diameter): Soft and pliable, ideal for rolling up those delicious fillings.
Chopped Cilantro or Green Onions: Fresh garnish that brightens the dish with color and a hint of herbal freshness.

Directions

Step 1: Melt 1 tablespoon of unsalted butter in a non-stick pan over medium heat. Add the finely chopped onions and a pinch of salt, then sprinkle in the chili powder, garlic powder, and cumin. Stir the mix well and cook for about 4 to 5 minutes until the onions soften and become fragrant.

Step 2: Pour in about 1 to 2 tablespoons of chicken broth to the pan. Stir it in gently, scraping any flavorful brown bits off the bottom of the pan to incorporate those spices thoroughly.

Step 3: Add the salsa verde, whipped cream cheese, finely chopped chipotle pepper in adobo, and shredded chicken. Stir everything until well combined, letting the mixture cook for 2 to 3 minutes so the chicken warms through and absorbs the flavors. When ready, cover the pan or set it aside while you prepare the sauce.

Step 4: In a separate small or medium saucepan, melt 1 tablespoon of butter over medium heat. Whisk in the flour, cooking the mixture for 1 to 2 minutes to remove any raw flour taste — keep whisking often so it doesn’t stick or scorch.

Step 5: Slowly add the chicken broth in increments of about 1/4 cup, whisking continuously to keep the sauce smooth. Once all the broth is mixed in, bring the sauce to a simmer and let it reduce by approximately one-third, whisking frequently to prevent lumps.

Step 6: Gradually whisk in the shredded cheese handful by handful, stirring constantly until melted and silky. Add a tablespoon of salsa verde to the sauce, then remove the pan from heat. Allow the sauce to cool for a couple of minutes — it might look a bit separated at this point, and that’s normal.

Step 7: Whisk in the sour cream until the sauce becomes creamy and fully blended. Taste and season with a pinch of salt if needed.

Step 8: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease an 8×8 or 9×9 inch baking dish with non-stick spray, olive oil, or melted butter.

Step 9: On each flour tortilla, spread about 1/2 cup of the chicken filling down the center. Roll the tortillas tight to enclose the filling and place them seam side down in the baking dish in a single layer.

Step 10: Pour the cheesy sour cream sauce evenly over the assembled enchiladas, ensuring each one is well covered.

Step 11: Bake uncovered for 15 minutes at 375 degrees Fahrenheit, just until the sauce is bubbly and lightly browned at the edges.

Step 12: Remove from the oven and let the enchiladas cool for a minute or two before serving. Garnish with chopped cilantro or green onions for a fresh pop of color and flavor.

Servings and Timing

This recipe makes 4 generous servings, perfect for a family dinner or casual weekend meal. Prep time is about 15 minutes, mainly for chopping and mixing the filling and sauce ingredients. Cooking the filling and sauce takes around 15 minutes, plus 15 minutes baking time. Altogether, you are looking at roughly 45 minutes from start to finish, with just a short cooling period before serving. It’s a lovely recipe to fit into a busy day without sacrificing flavor or comfort.

How to Serve This Chicken Enchiladas with Cheesy Sour Cream Sauce Recipe

Two rolled tortillas covered in a creamy white sauce with melted cheese on top, sprinkled with small green herb pieces. One tortilla is slightly torn, showing the inside filled with shredded light brown meat and bits of cooked onions in a thick sauce. The tortillas have some browned spots on the sauce, giving a warm texture. They lie on a white plate with a thin brown rim, next to a silver fork. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

When I serve these enchiladas, I love pairing them with fresh, vibrant sides to balance out the creamy richness. A crisp green salad with a tangy lime vinaigrette or a side of Mexican street corn makes a fantastic accompaniment. For something heartier, I sometimes offer cilantro-lime rice or black beans seasoned with cumin and garlic — both soak up the sauce beautifully.

Presentation matters to me, so I always garnish with a sprinkle of freshly chopped cilantro or green onions. It brightens the plate and adds that fresh herbal note. For an extra touch, a wedge of lime on the side can be squeezed over the top for an added zing. I serve these enchiladas hot from the oven to enjoy the sauce’s creamy texture at its best, though they’re still delicious if they cool slightly.

As for beverages, these enchiladas go wonderfully with a crisp, fruity white wine like Sauvignon Blanc or a light Mexican lager. For a non-alcoholic option, I recommend a sparkling lime agua fresca or a cold horchata to complement the spiced chicken and creamy sauce. I find this dish ideal for everything from casual family meals to weekend dinner parties where everyone can dig in and share comfortably.

Variations

I often tweak this Chicken Enchiladas with Cheesy Sour Cream Sauce Recipe depending on what I have on hand and who I’m cooking for. One straightforward substitution is swapping the shredded chicken for shredded rotisserie turkey or even cooked shredded pork for a different protein twist. If you want to lighten it up, using Greek yogurt instead of sour cream in the sauce can provide that creamy tang with fewer calories.

If you have dietary restrictions, this recipe adapts well. For a gluten-free version, simply use gluten-free flour for the sauce and corn tortillas instead of flour ones. To make it vegan, replace the chicken with seasoned jackfruit or sautéed mushrooms, use vegan cream cheese, non-dairy sour cream alternatives, and plant-based cheese for the sauce. Each swap changes the flavor profile in fun ways, but the core comforting experience remains intact.

For flavor variations, try adding sautéed bell peppers or corn kernels into the chicken filling for some sweetness and crunch. I also love experimenting with different cheeses—Pepper Jack adds a slight heat, while a mild Monterey Jack keeps things smooth. Another idea is to bake these enchiladas with a crispy topping of breadcrumbs mixed with cheese for texture contrast. Alternatively, for quick weeknight meals, you can assemble the enchiladas and bake them in a skillet on the stovetop, covered, for about 15 minutes until warmed through.

Storage and Reheating

Storing Leftovers

I recommend storing any leftover enchiladas in an airtight container in the refrigerator. Glass or BPA-free plastic containers work great. They’ll keep well for up to 3 days, which is perfect for enjoying delicious leftovers later in the week. Before storing, let the enchiladas cool to room temperature to avoid condensation inside the container.

Freezing

This recipe freezes beautifully, making it a convenient make-ahead meal. To freeze, assemble the enchiladas in a freezer-safe dish, cover it tightly with plastic wrap and then a layer of foil to prevent freezer burn. They will stay good for up to 2 months in the freezer. When you’re ready to enjoy, thaw the dish in the refrigerator overnight before reheating thoroughly in the oven.

Reheating

To reheat leftovers, I prefer baking the enchiladas in the oven at 350 degrees Fahrenheit, covered with foil, for about 15 minutes or until heated through. This helps maintain the creamy sauce texture and keeps the chicken tender. Avoid microwaving if possible, as it can sometimes make the sauce separate or the tortillas soggy. If you must use a microwave, heat on medium power in short increments, stirring the sauce gently to help recombine it.

FAQs

Can I use corn tortillas instead of flour tortillas for this recipe?

Yes, you absolutely can! Corn tortillas will give the enchiladas a more traditional texture and flavor. Just be sure to warm them slightly before rolling to prevent cracking. Also, corn tortillas tend to be a bit firmer, so handle them gently when assembling. The sauce in this recipe pairs perfectly with either type of tortilla.

Is it possible to make this recipe ahead of time?

Definitely! You can prepare the filling and the sauce a day ahead and keep them refrigerated. Assemble the enchiladas just before baking to maintain freshness and texture. This makes serving convenient for busy weeknights or entertaining guests without last-minute kitchen stress.

What kind of chicken works best for these enchiladas?

I usually use shredded rotisserie chicken because it’s tender, flavorful, and super convenient. However, you can also poach chicken breasts or thighs, shred them, and season accordingly. Dark meat chicken adds a bit more moisture and richness, but either works well with the seasoning and sauce.

Can I make this dish spicier?

Yes! To turn up the heat, add more chipotle peppers or include some diced jalapeños in the filling. You could also sprinkle on some hot sauce just before serving. If you prefer mild flavors, simply reduce or omit the chipotle pepper and use mild salsa verde.

What are some good vegetarian options for this recipe?

For a vegetarian version, I recommend substituting the chicken with hearty vegetables like mushrooms, zucchini, or black beans. You can season and prepare the filling the same way, keeping the cheesy sour cream sauce. Using jackfruit as a meat substitute also works well to mimic shredded chicken texture.

Conclusion

I hope you’re as excited as I am to try this Chicken Enchiladas with Cheesy Sour Cream Sauce Recipe. It’s one of those dishes that feels both indulgent and homey, satisfying every craving with its creamy sauce and flavorful filling. Whether you’re feeding family or hosting friends, these enchiladas are a guaranteed crowd-pleaser that brings comfort and joy to the table. Dive in, savor every bite, and make it your own!