Sour Cream Chicken Enchiladas are the ultimate comfort food that combines tender shredded chicken with a luscious creamy sauce that’s absolutely irresistible. Hi there! I’m Lisa, the heart and soul behind Recipesrealm, and this recipe was born from a dinner party disaster turned triumph. Years ago, I attempted traditional red enchiladas for guests, but the sauce turned out too spicy for half my guests. In a moment of inspiration, I grabbed sour cream from the fridge and created a milder, creamier version that had everyone asking for seconds. The combination of tender chicken, melted cheese, and that silky sour cream sauce became an instant family favorite proof that sometimes the best recipes come from creative problem-solving and a willingness to experiment.
Tired of dry, bland chicken dishes that leave you unsatisfied and reaching for takeout menus? These Sour Cream Chicken Enchiladas deliver juicy, flavorful chicken wrapped in soft tortillas, smothered in a rich, tangy cream sauce, and topped with melted cheese a restaurant-quality meal you can make at home in under an hour. As someone who’s perfected Mexican-inspired recipes through years of family dinners and celebrations, I’ve discovered the secrets to achieving tender chicken that never dries out and a creamy sauce that’s perfectly balanced between tangy and savory.
In this guide, you’ll discover expert tips on choosing the best chicken cuts, the secret to ultra-tender shredded chicken, foolproof enchilada assembly techniques, creative flavor variations, and answers to common Mexican cooking questions.
Why This Sour Cream Chicken Recipe Works
These Sour Cream Chicken Enchiladas succeed on three critical fronts: incredible creamy richness, simple preparation, and crowd pleasing appeal for all spice tolerance levels.
- Uses affordable, easy-to-find chicken cuts – Boneless chicken breasts or rotisserie chicken for ultimate convenience
- Ready in just 45 minutes – Quick enough for weeknights, impressive enough for entertaining
- Perfect for family dinners or potluck gatherings – Mild enough for kids, satisfying enough for adults
- Make-ahead and freezer-friendly – Assemble ahead and bake when ready, or freeze for future meals
- Customizable spice levels – Add jalapeños for heat or keep it mild for sensitive palates
Choosing the Right Chicken for Sour Cream Chicken
Quality chicken selection and preparation makes the difference between mediocre and magnificent enchiladas. Here’s everything you need to know.
Best Chicken Cuts for This Recipe
Sour Cream Chicken Enchiladas work beautifully with boneless, skinless chicken breasts for lean protein and mild flavor that absorbs the creamy sauce perfectly. Chicken thighs offer richer flavor and stay more moist during cooking—they’re more forgiving if slightly overcooked. For maximum convenience, use a store-bought rotisserie chicken and simply shred the meat, saving 30 minutes of cooking time. Each option produces excellent results; choose based on your time constraints and flavor preferences.
Buying Tips for Quality Chicken
Look for chicken breasts that are uniform in thickness for even cooking. The meat should be pink (not gray), firm to the touch, and smell fresh with no off odors. Organic or free-range chicken typically has better flavor and texture, though conventional chicken works perfectly fine. When buying rotisserie chicken, choose one that’s still warm from the store or was cooked that day for best moisture and flavor. Avoid pre-packaged shredded chicken, which tends to be dry and lacks the tender texture needed for enchiladas.
Chicken Substitutions
Turkey breast makes an excellent substitute for chicken with similar texture and mild flavor. For vegetarian versions, use black beans, pinto beans, or a combination of sautéed vegetables like bell peppers, zucchini, and mushrooms. Leftover Thanksgiving turkey transforms into spectacular enchiladas. In a pinch, canned chicken works but rinse it thoroughly and season generously to compensate for its processed flavor.
Ingredients & Prep for Sour Cream Chicken
Essential Tools
- 9×13-inch baking dish – Standard size holds 8-10 enchiladas perfectly
- Large skillet or saucepan – For cooking chicken and making sauce
- Two forks – For easy chicken shredding
- Medium mixing bowl – For combining filling ingredients
Main Ingredients
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
- 2 cups chicken broth
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
For the Creamy Sauce:
- 2 cups sour cream (full-fat for best flavor)
- 1 can (10 oz) cream of chicken soup
- 1 can (4 oz) diced green chiles
- ½ cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Assembly:
- 10-12 flour tortillas (8-inch size)
- 3 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese
- 2 green onions, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
Chicken Prep Essentials
If using raw chicken breasts, place them in a large skillet with 2 cups chicken broth, garlic powder, cumin, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until internal temperature reaches 165°F. Remove chicken and let rest 5 minutes before shredding with two forks. The poaching liquid keeps chicken incredibly moist and infuses flavor throughout. If using rotisserie chicken, simply remove skin and bones, then shred the meat into bite-sized pieces.
Creamy Sauce Preparation
In a large bowl, whisk together sour cream, cream of chicken soup, diced green chiles (with their liquid), chicken broth, garlic powder, cumin, onion powder, salt, and black pepper. Whisk vigorously until completely smooth with no lumps. The sauce should be pourable but thick enough to coat the back of a spoon. This tangy, creamy base is what makes these enchiladas extraordinary—it’s mild enough for kids but packed with flavor that adults appreciate.
Step-by-Step Cooking Instructions for Sour Cream Chicken
Pre-Cooking Prep for Sour Cream Chicken
Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Lightly spray or grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking. If your chicken needs cooking, start that process first while you prepare other components. Bring all refrigerated ingredients (sour cream, cheese) to room temperature for easier mixing and better melting.
Shred your cooked chicken into bite-sized pieces—not too fine, not too chunky. Place shredded chicken in a medium bowl. Add 1 cup of the prepared sour cream sauce and 1 cup shredded Monterey Jack cheese to the chicken. Mix well until chicken is thoroughly coated. This pre-mixing ensures every bite of filling is flavorful and moist.
Assembly Method for Sour Cream Chicken
Spread ½ cup of the sour cream sauce across the bottom of your prepared baking dish—this prevents enchiladas from sticking and adds extra creaminess. Working with one tortilla at a time, place about ⅓ cup of the chicken mixture down the center of the tortilla. Roll the tortilla tightly around the filling and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly side-by-side. They should fit tightly together, which prevents them from unrolling during baking.
Pour the remaining sour cream sauce evenly over all the rolled enchiladas, ensuring each one is completely covered. Use a spatula to spread sauce into any gaps. Sprinkle the remaining 2 cups Monterey Jack cheese and 1 cup cheddar cheese evenly over the top. The generous cheese layer creates that irresistible golden, bubbly topping.
Baking Method for Sour Cream Chicken
Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly before the enchiladas heat through. Bake covered for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, until the cheese is melted, bubbly, and lightly golden around the edges. The sauce should be visibly bubbling at the sides of the dish.
Resting for Sour Cream Chicken
Remove the baking dish from the oven and let stand for 5-10 minutes before serving. This crucial resting period allows the sauce to thicken slightly and the enchiladas to set, making them much easier to serve without falling apart. The flavors also continue to meld during this time, improving the overall taste. Garnish with sliced green onions and fresh cilantro just before serving for beautiful presentation and fresh flavor contrast.
Pro Tips for Perfect Sour Cream Chicken
Avoiding Dry or Soggy Chicken
The biggest mistake is overcooking chicken breasts, which creates dry, stringy meat. Always check internal temperature with a meat thermometer—remove from heat at exactly 165°F. Using the poaching method keeps chicken incredibly moist. Another common error is under-filling tortillas; use a generous ⅓ cup filling per enchilada for best results. To prevent soggy tortillas, ensure your chicken filling isn’t too wet—if using rotisserie chicken, pat it dry with paper towels before mixing with sauce.
Essential Tool Recommendations
A reliable instant-read meat thermometer ($15-25) ensures perfectly cooked chicken every time. Invest in a quality 9×13-inch ceramic or glass baking dish that distributes heat evenly and looks attractive for serving. Two forks with long tines make shredding chicken effortless, though you can also use a stand mixer on low speed for super-quick shredding. Silicone spatulas help spread sauce evenly without tearing tortillas.
Storage & Reheating for Sour Cream Chicken
Store leftover enchiladas covered tightly in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes until heated through. For best results, reheat in a 350°F oven for 15-20 minutes until bubbly. These enchiladas freeze beautifully—assemble completely but don’t bake, wrap tightly in foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 10 extra minutes to baking time.
Flavor Variations for Sour Cream Chicken
Transform this classic recipe into exciting new meals with these creative adaptations.
Green Chile Sour Cream Chicken
Double the green chiles to 2 cans (8 oz total) for more pronounced chile flavor. Add ½ cup chopped fresh cilantro to the chicken filling. Top finished enchiladas with sliced avocado and a squeeze of lime juice. This variation offers bright, fresh flavors with gentle heat that won’t overwhelm.
Creamy Salsa Verde Version
Replace half the sour cream sauce with prepared salsa verde for tangy, herbaceous flavor. Add ½ teaspoon oregano to the filling. This variation provides more complex flavor while maintaining the signature creaminess that makes these enchiladas special.
Tex-Mex Style Sour Cream Chicken
Add 1 cup corn kernels and 1 cup black beans to the chicken filling for heartier texture and added nutrition. Mix in ½ teaspoon smoked paprika and ½ teaspoon chili powder to the sauce. Top with crushed tortilla chips before the final 10 minutes of baking for textural contrast.
Low-Carb Keto Option
Replace flour tortillas with low-carb tortillas or large lettuce leaves for wrapping. Use full-fat sour cream and add extra cheese. Replace cream of chicken soup with homemade cream sauce (butter, cream, chicken broth). This adaptation maintains the creamy richness while reducing carbohydrates significantly.
Spicy Jalapeño Version
Add 2-3 fresh jalapeños (seeded and diced) to the chicken filling. Include ½ teaspoon cayenne pepper in the sauce. Top with sliced jalapeños and pepper jack cheese instead of Monterey Jack. This variation brings serious heat while maintaining the cooling effect of sour cream.
| Variation | Key Addition | Flavor Profile | Spice Level | Best For |
|---|---|---|---|---|
| Classic | Traditional ingredients | Creamy, mild | None | Kids, families |
| Green Chile | Extra green chiles | Tangy, fresh | Mild | Chile lovers |
| Salsa Verde | Salsa verde blend | Herbaceous, bright | Mild-Medium | Mexican food fans |
| Tex-Mex | Corn + black beans | Hearty, Southwest | Mild | Hungry crowds |
| Jalapeño | Fresh jalapeños | Creamy-spicy | Hot | Heat seekers |
Serving Suggestions for Sour Cream Chicken
Elevate these comforting enchiladas with thoughtful accompaniments and beautiful presentation.
Perfect Accompaniments
Serve Sour Cream Chicken Enchiladas with classic Mexican rice and refried beans for a complete restaurant-style meal. A simple side salad with lime-cilantro dressing provides fresh contrast to the rich enchiladas. Tortilla chips with fresh guacamole and pico de gallo make excellent appetizers. For lighter meals, serve alongside cilantro-lime slaw or grilled vegetables. Don’t forget lime wedges for squeezing over individual portions—the citrus brightness cuts through the creamy richness beautifully.
Presentation Ideas
Garnish the entire dish with colorful toppings: sliced green onions, fresh cilantro, diced tomatoes, sliced black olives, and jalapeño slices arranged in attractive patterns. Serve with small bowls of sour cream, salsa, and guacamole on the side for customization. For individual plating, place one or two enchiladas on a plate, drizzle with extra sauce, and top with a dollop of sour cream and fresh cilantro. The creamy white sauce against colorful garnishes creates an Instagram-worthy presentation.
Beverage Pairings
These creamy enchiladas pair wonderfully with cold Mexican horchata or Jamaica (hibiscus tea). Fresh limeade or agua fresca provides refreshing contrast. For casual gatherings, serve with sparkling water infused with lime and mint. The rich, creamy flavors complement light, citrus-forward beverages that cleanse the palate between bites.
FAQs About Sour Cream Chicken
Can I use frozen chicken for this recipe?
Yes, but thaw completely first for food safety and even cooking. Never cook frozen chicken for this recipe—it won’t cook evenly and will release too much water, making your filling watery. Thaw chicken overnight in the refrigerator, then pat dry with paper towels before cooking. Alternatively, use frozen pre-cooked chicken strips, thawed and drained well.
How do I prevent my enchiladas from getting soggy?
Ensure your chicken filling isn’t too wet—excess moisture makes tortillas soggy. Pat rotisserie chicken dry before mixing with sauce. Don’t oversaturate tortillas when dipping or rolling. Spread a thin layer of sauce on the bottom of the baking dish rather than pooling liquid. Bake uncovered for the final 10-15 minutes to evaporate excess moisture and create that perfect texture.
My Sour Cream Chicken sauce is too thick—how can I fix it?
Add chicken broth or milk, one tablespoon at a time, whisking until you reach desired consistency. The sauce should be pourable but thick enough to coat tortillas. Conversely, if sauce is too thin, simmer it gently on the stovetop for 5-10 minutes to reduce and thicken, or add 1-2 tablespoons of flour whisked with cold water.
Can I prepare Sour Cream Chicken Enchiladas ahead of time?
Absolutely! Assemble completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 10 minutes to baking time since you’re starting with cold enchiladas. For even easier entertaining, assemble and freeze unbaked for up to 3 months. Thaw overnight, then bake as directed.
Are Sour Cream Chicken Enchiladas safe during pregnancy?
Yes, this recipe is pregnancy-safe when chicken reaches an internal temperature of 165°F. Use pasteurized sour cream and ensure all dairy products are properly refrigerated. The canned soup and green chiles are safe. Heat leftovers to steaming hot (165°F) before eating. As always, consult your healthcare provider with specific dietary concerns.
What’s the difference between sour cream and regular enchiladas?
Traditional red or green enchiladas use chile-based sauces (red chile or tomatillo-based verde). Sour Cream Chicken Enchiladas feature a creamy white sauce made with sour cream, creating milder flavor, richer texture, and creamier consistency. They’re less spicy, making them perfect for families with varying spice tolerances. The cooking method is similar, but the sauce completely changes the character of the dish.
Can I make these without canned soup?
Yes! Make homemade cream sauce by melting 3 tablespoons butter, whisking in 3 tablespoons flour, cooking for 1 minute, then gradually whisking in 1½ cups chicken broth and ½ cup heavy cream. Simmer until thickened, then combine with sour cream and seasonings as directed. This from-scratch version tastes even better and contains no processed ingredients.
Conclusion
These Sour Cream Chicken Enchiladas bring together everything you love about comfort food tender chicken, creamy sauce, melted cheese, and soft tortillas, all baked into one irresistible dish. The combination of tangy sour cream and savory chicken creates a meal that’s both indulgent and approachable, perfect for everything from weeknight dinners to potluck gatherings.
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Sour Cream Chicken 5 Secrets to Perfect Creamy Enchiladas
- Total Time: 60
- Yield: 10 enchiladas (5 servings) 1x
Description
Tender shredded chicken wrapped in soft flour tortillas, smothered in a rich, tangy sour cream sauce, and topped with melted cheese. These Sour Cream Chicken Enchiladas are creamy, comforting, and mild enough for the whole family. Ready in 45 minutes with make-ahead and freezer-friendly options.
Ingredients
FOR THE CHICKEN:
1½ pounds boneless, skinless chicken breasts (or 3 cups shredded rotisserie chicken)
2 cups chicken broth
1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
FOR THE CREAMY SAUCE:
2 cups sour cream (full-fat)
1 can (10 oz) cream of chicken soup
1 can (4 oz) diced green chiles
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
FOR ASSEMBLY:
10–12 flour tortillas (8-inch size)
3 cups shredded Monterey Jack cheese, divided
1 cup shredded cheddar cheese
2 green onions, sliced (for garnish)
Fresh cilantro, chopped (for garnish)
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. If using raw chicken: Place chicken breasts in a large skillet with 2 cups chicken broth, garlic powder, cumin, and salt. Bring to boil, reduce heat, cover, and simmer 15-18 minutes until internal temperature reaches 165°F.
3. Remove chicken and let rest 5 minutes, then shred with two forks. If using rotisserie chicken, simply shred the meat.
4. In a large bowl, whisk together sour cream, cream of chicken soup, green chiles with liquid, ½ cup chicken broth, garlic powder, cumin, onion powder, salt, and pepper until smooth.
5. In a medium bowl, combine shredded chicken with 1 cup of the sour cream sauce and 1 cup Monterey Jack cheese. Mix well.
6. Spread ½ cup sour cream sauce across the bottom of the prepared baking dish.
7. Working with one tortilla at a time, place ⅓ cup chicken mixture down the center. Roll tightly and place seam-side down in the dish.
8. Repeat with remaining tortillas, arranging them snugly side-by-side.
9. Pour remaining sour cream sauce evenly over all enchiladas, spreading to cover completely.
10. Sprinkle remaining 2 cups Monterey Jack cheese and 1 cup cheddar cheese over the top.
11. Cover with aluminum foil and bake for 25 minutes.
12. Remove foil and bake an additional 10-15 minutes until cheese is melted, bubbly, and lightly golden.
13. Let stand 5-10 minutes before serving. Garnish with green onions and cilantro.
Notes
Store leftovers covered in refrigerator for up to 4 days.
To freeze: Assemble but don’t bake, wrap tightly, freeze up to 3 months. Thaw overnight, then bake as directed, adding 10 minutes.
For homemade cream sauce instead of canned soup: Melt 3 tbsp butter, whisk in 3 tbsp flour, cook 1 minute, gradually add 1½ cups broth + ½ cup cream, simmer until thick.
Use rotisserie chicken to save 30 minutes prep time.
Full-fat sour cream provides the best flavor and consistency.
Corn tortillas can replace flour tortillas for gluten-free version.
For extra heat, add diced jalapeños to filling or use pepper jack cheese.
These enchiladas taste even better the next day as flavors meld.
- Prep Time: 20
- Cook Time: 40
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 485
- Sugar: 4g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
Keywords: sour cream chicken enchiladas, creamy chicken enchiladas, white chicken enchiladas, easy enchiladas