Sour Cream Chicken Enchilada Recipe – Easy Creamy Dinner

Looking for a creamy, satisfying meal that brings everyone to the table? This Sour Cream Chicken Enchilada Recipe is packed with flavor, cheesy comfort, and just the right amount of spice. Soft flour tortillas are rolled around juicy chicken and smothered in a rich sour cream and cheese sauce that bakes into a golden, bubbly masterpiece.

Whether you’re cooking for a family dinner or prepping ahead for a busy week, this dish checks all the right boxes.

In the sections below, you’ll find easy instructions, simple ingredients, and smart tips to help you get perfect enchiladas every time.

Why You’ll Love This Sour Cream Chicken Enchilada Recipe

This recipe stands out for its rich flavor, creamy texture, and flexibility. It’s perfect for busy weeknights, meal prepping, or serving at your next potluck. Here’s why it deserves a spot in your dinner rotation:

• Ultra creamy and cheesy: A rich sour cream sauce blends with melted cheese for bold flavor
• Beginner-friendly: Simple steps and easy-to-find ingredients make this a low-stress meal
• Great for leftovers: Use rotisserie or canned chicken to cut down prep time
• Freezer-ready: Make it ahead and bake when ready, ideal for batch cooking
• Customizable: Adjust spice levels, cheeses, or add veggies to make it your own

These enchiladas offer a cozy, reliable dinner option that never feels boring.

Sour Cream Chicken Enchilada Recipe Ingredients

This recipe uses simple, affordable ingredients that create creamy, flavorful results. For best texture and taste, choose fresh toppings and full-fat dairy when possible. The ingredient list is flexible, so feel free to use what you have on hand.

Here’s what you’ll need:

• 3 cups cooked shredded chicken
  Use canned, rotisserie, or leftover chicken for fast prep
• 2 cups sour cream
  Full-fat sour cream adds a rich, tangy flavor to the sauce
• 1 can (10.5 oz) cream of chicken soup
  Forms the base of the creamy sauce
• 1 small can diced green chilies
  Adds gentle heat and classic enchilada flavor
• 2 cups shredded Monterey Jack cheese
  Melts smoothly for creamy layers
• 1 cup shredded cheddar cheese
  Sharp and vibrant, perfect for the topping
• 1 teaspoon garlic powder
  Adds depth without extra chopping
• 1 teaspoon onion powder
  Balances the sauce with savory flavor
• Salt and black pepper to taste
  Adjust based on your chicken and preference
• 8 small flour tortillas
  Soft and pliable, ideal for rolling without cracking
• Fresh cilantro or green onions (optional)
  For color and a fresh bite on top

Optional but flavorful add-ons:

• Sliced avocado for creamy texture
• Drizzle of Mexican crema for tang
• Diced tomatoes for brightness and color
• Chopped jalapeños if you want more kick

With these ingredients, you’re ready to create a creamy and satisfying dish that looks as good as it tastes.

How to Make Sour Cream Chicken Enchiladas

These enchiladas come together quickly with just a few steps. You can make them ahead or assemble and bake the same day. Here’s how to get perfect, creamy results every time.

1. Make the sauce
In a medium bowl, mix sour cream, cream of chicken soup, green chilies, garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy. Set aside one cup of this sauce to use later on top.

2. Prepare the filling
In a separate bowl, combine the shredded chicken with one cup of the sour cream mixture and one cup of Monterey Jack cheese. Mix well until the chicken is coated.

3. Fill and roll tortillas
Spoon a generous amount of the chicken mixture into each tortilla, then roll tightly. Place seam-side down in a greased 9×13-inch baking dish.

4. Pour and sprinkle
Spread the reserved sour cream sauce evenly over the rolled tortillas. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.

5. Bake
Preheat oven to 350°F. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is melted and bubbly.

This easy method delivers a creamy, satisfying dish with minimal effort.

Serving Suggestions for Sour Cream Chicken Enchiladas

This dish is rich, creamy, and filling, but it pairs beautifully with light and fresh sides that balance out the flavors. Whether you’re feeding a crowd or keeping it simple for a weeknight meal, these ideas will round out your plate.

Add a bright, crunchy salad
A crisp green salad with romaine, tomatoes, and a lime vinaigrette cuts through the creamy enchiladas and adds freshness.

Serve with Mexican rice or cilantro-lime rice
These starchy sides soak up the cheesy sauce and make the meal more complete.

Include refried or black beans
A classic side that adds protein and earthy flavor, especially when topped with queso fresco or jalapeños.

Top with fresh garnishes
Sprinkle fresh cilantro, green onions, diced tomatoes, or even avocado slices for color and extra flavor.

Pair with a light drink
Try iced tea, lime water, or even a margarita if you’re entertaining guests.

If you enjoy serving comfort food with bold flavors, you might also love these Boneless Skinless Chicken Thighs, which offer another crowd-pleasing option for dinner nights.

Sour Cream Enchiladas with a Twist: Variations and Customization

One of the best things about this sour cream chicken enchilada recipe is how easily it adapts to different tastes and ingredients. Whether you’re looking for a healthier spin, a vegetarian version, or just trying to use what’s in your fridge, these variations will help make it your own.

Swap the protein
Use shredded turkey, ground chicken, or even leftover grilled chicken. Want to go meatless? Black beans or sautéed mushrooms work well too.

Add vegetables inside
Mix in sautéed spinach, corn, or bell peppers for extra color and nutrients without changing the creamy texture.

Make it spicy
Add chopped jalapeños or a spoonful of chipotle in adobo to the filling for heat lovers.

Try different cheeses
Pepper Jack adds spice, while mozzarella makes it extra melty. A Mexican cheese blend also works great.

Make it low-carb
Use low-carb tortillas and skip the canned soup. Replace it with a mix of sour cream and broth thickened with xanthan gum or cornstarch.

If you’re craving more ways to turn simple ingredients into cozy dinners, don’t miss these Comfort Food Classics that deliver warmth in every bite.

Storing and Reheating Sour Cream Chicken Enchiladas

These enchiladas store beautifully and reheat with the same creamy texture, making them perfect for leftovers or meal prep.

Refrigerator storage
Place cooled enchiladas in an airtight container or cover the baking dish tightly with foil or plastic wrap. They keep well in the fridge for up to 4 days.

Freezer storage
Wrap the unbaked or fully baked dish in plastic wrap and foil. Label and freeze for up to 2 months. Let it thaw overnight in the fridge before reheating.

Reheating instructions
To reheat in the oven, cover the dish with foil and warm at 350°F for about 20 minutes. Add a splash of broth or milk if the sauce looks too thick. For quicker results, microwave individual portions on medium heat until warmed through, about 2 to 3 minutes.

Pro Tips and Common Mistakes to Avoid

Getting sour cream chicken enchiladas just right comes down to a few small but important details. These tips and mistakes will help you master the recipe the first time and every time after.

Pro Tips for Best Results

Warm your tortillas first
Microwave them for 15–20 seconds under a damp paper towel. This makes them easier to roll without tearing.

Don’t overstuff the tortillas
A few spoonfuls of filling is enough. Overfilling causes breakage and uneven baking.

Use freshly shredded cheese
Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Grate your own for a creamier texture.

Mix sauce ingredients well
Ensure the sour cream, soup, and seasonings are fully blended to avoid grainy texture in the sauce.

Bake covered, then uncovered
Covering the dish keeps it moist. Removing the foil near the end lets the top get golden and bubbly.

Common Mistakes to Avoid

Using cold filling
Filling should be room temperature. Cold chicken slows down baking and affects texture.

Skipping the reserved sauce layer
Spreading sauce over the rolled tortillas helps prevent dryness and locks in flavor.

Overbaking
Too much time in the oven can dry out the chicken and sauce. Stick to the time ranges in the instructions.

Adding sour cream too early on high heat
If making a stovetop version or reheating, avoid adding sour cream while boiling. It can curdle under high temperatures.

Using low-fat dairy
Low-fat sour cream and cheese can cause a watery sauce. Full-fat gives the best consistency and flavor.

These tips ensure your enchiladas stay creamy, flavorful, and fuss-free.

Easy Sour Cream Chicken Enchiladas: Final Thoughts

This sour cream chicken enchilada recipe delivers creamy comfort, big flavor, and simple steps anyone can follow. It’s the kind of dish that disappears fast and gets requested often. Whether you’re feeding your family or preparing for the week ahead, it’s a reliable, satisfying choice that never feels ordinary.

Ready to cook it your way? Print the recipe, save it for later, or customize it tonight with what’s already in your fridge. No matter how you make it, these enchiladas bring real comfort to the table.

Frequently Asked Questions

What’s the best sour cream to use for enchiladas?

Full-fat sour cream works best for enchiladas. It creates a thicker, creamier sauce that holds up during baking. Low-fat versions can become watery and separate under heat.

Can I make sour cream enchiladas ahead of time?

Yes, you can assemble the enchiladas up to 24 hours in advance. Cover and refrigerate them, then bake when ready. Add an extra 10 minutes to the baking time if chilled.

How do you keep sour cream from curdling in enchiladas?

Always mix sour cream with other ingredients like soup or broth before heating. Avoid boiling it directly or baking at very high temperatures. Covering the dish while baking helps maintain moisture and prevent curdling.

Is canned chicken good for enchiladas?

Canned chicken is a great shortcut. It’s tender, easy to shred, and saves time. Just drain it well and season lightly before mixing it into your sour cream enchilada filling.

Sour Cream Chicken Enchilada Recipe – Easy Creamy Dinner

Author: Ellie Cooking Method: Casserole