Sour Cream Chicken Enchiladas are irresistibly creamy, packed with tender chicken, gooey cheese, and that tangy sour cream goodness that keeps you coming back. This easy-to-follow recipe brings a little Tex‑Mex magic into your kitchen with perfectly balanced flavors and comforting warmth. Whether you’re looking for a weeknight winner or a crowd-pleasing crowd-pleaser, these enchiladas deliver. In about 30 minutes of hands-on time—and just 20 minutes in the oven—you’ll be slicing into a dish that’s both satisfying and sophisticated. Let’s dive into the creamy deliciousness!
Why You’ll Love This Sour Cream Chicken Enchiladas
This dish scores on all fronts: it’s creamy, cheesy, and packed with protein. The sauce—rich from butter + flour roux, tangy sour cream, and a kick of green chiles—elevates basic enchiladas into comfort-food gold. Plus, it’s adaptable: swap tortillas, tweak the spice, or lighten up ingredients easily. Perfect for busy nights, family dinners, or meal prep.
Ingredients
Here’s your ingredient list—rewritten for clarity:
2 tbsp olive oil
1 lb boneless, skinless chicken breasts
1 tbsp ground cumin
Salt and pepper, to taste
8 flour tortillas
2 cups shredded Colby Jack cheese, divided
4 tbsp butter
4 tbsp all‑purpose flour
2 cups chicken broth
1 cup sour cream
Diced green chiles or jalapeños, to taste
Step‑by‑Step: How to Make Sour Cream Chicken Enchiladas
Warm olive oil in a sauté pan over medium heat. Dice the chicken into bite-sized pieces, season with cumin, salt, and pepper, and cook until golden and fully done.
Soften the tortillas by microwaving them for 30 to 60 seconds until they’re flexible and easy to roll.
Spoon about 2 tablespoons of the cooked chicken and 2 tablespoons of shredded cheese into each tortilla. Roll them up tightly and arrange seam-side down in a greased baking dish.
In a small saucepan, melt butter over medium heat. Whisk in the flour to form a roux. Slowly pour in the chicken broth, whisking constantly until smooth and lump-free. Remove from heat.
Stir the sour cream and chopped green chiles or jalapeños into the sauce, then season with salt and pepper to your liking.
Pour the sauce over the enchiladas and sprinkle with the remaining shredded cheese.
Bake in a preheated 400°F oven for 20 minutes, or until the cheese is melted and the sauce is bubbly.
Helpful Tips
Even cooking: Ensure chicken pieces are roughly the same size for uniform doneness.
Roux smoothness: Whisk constantly when adding broth to prevent lumps.
Crispier edges: For a lightly crispy top, uncover during the last few minutes of baking or broil briefly.
Warm tortillas: Heating them makes rolling easier and prevents ripping.
Substitutions And Variations
Dairy swap: Use plain Greek yogurt (thicker and tangier), crème fraîche, or even cottage cheese as replacements for sour cream.
Cheese options: Try pepper jack for heat, cheddar for flavor, or Chihuahua cheese for a Mexican feel.
Tortillas: Feel free to use corn, whole wheat, grain‑free, or low‑carb versions.
Veggie version: Replace chicken with black beans or diced sweet potato for a vegetarian twist.
Healthier take: Lighten the dish by using Greek yogurt, low-fat sour cream, or reduced-fat cheese.
Storage Instructions
Refrigerator: Store in an airtight container for 2–3 days. Reheat covered at 350 °F until warmed through.
Freezing: Wrap tightly with plastic wrap and foil. Freeze before baking for best texture. Bake frozen by adding ~20 minutes to the baking time once thawed or still frozen.
Nutritional Information
Based on a low-fat sour cream chicken enchiladas variation, typical nutritional facts per serving (makes 8 servings) are approximately 413 calories, 17g fat, 44g carbs, and 22g protein.
Another version, the “Enchanted Sour Cream Chicken Enchiladas,” delivers around 434 calories, 26g fat, 24g carbs, and 26g protein per serving (6 servings total).
For a larger or richer recipe, two enchiladas can total 781 calories, with macro split of 43% fat, 30% carbs, and 27% protein.
Serving Suggestions
Pair your enchiladas with:
Fresh cilantro, sliced green onions, diced tomatoes, or a dollop of guacamole.
Sides like Mexican rice, a crisp green salad, or a simple salsa for brightness and crunch.
Frequently Asked Questions About Sour Cream Chicken Enchiladas
How many calories are in one enchilada?
It varies: lighter versions (low-fat sour cream) are about 413 calories per serving, while richer or cheese-heavy versions can reach 434 calories per serving.
What can I use if I don’t have sour cream?
Replace with plain Greek yogurt, crème fraîche, or even cottage cheese—just note texture or calorie impact may change slightly.
Can I make these in advance or freeze them?
Yes! You can assemble and freeze them before baking. Thaw and bake as directed, or bake from frozen with extra time—it’s meal prep-friendly.
Are flour tortillas better than corn?
Flour tortillas stay supple and hold creamy fillings well, but feel free to use corn or alternatives—just warm them first for flexibility.
How long do leftovers last?
They keep well in the refrigerator for around 2–3 days. Store in an airtight dish and reheat with moisture to avoid drying.
Conclusion
Thank you so much for stopping by and trying this Sour Cream Chicken Enchiladas recipe! I’ve poured loads of love into crafting this creamy, cheesy, and easy-to-make dinner—my family absolutely adores it. The combo of tender chicken, zesty green chiles, silky sour-cream sauce, and melty cheese has a way of hitting the comfort-food sweet spot every time. I hope it brings you just as much joy and satisfaction in your kitchen. From my heart to yours, enjoy the warmth, the flavor, and the simplicity this dish offers. Wishing you delicious success in the kitchen—and thanks for being part of our food-loving community!
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Sour Cream Chicken Enchiladas
- Total Time: 40 minutes
- Yield: 8 enchiladas 1x
Description
These Sour Cream Chicken Enchiladas are a creamy, cheesy comfort-food favorite loaded with seasoned chicken and topped with a tangy sour cream and green chile sauce. A simple, satisfying dish perfect for weeknight dinners or meal prep!
Ingredients
2 tbsp olive oil
1 lb boneless, skinless chicken breasts
1 tbsp ground cumin
Salt and pepper, to taste
8 flour tortillas
2 cups shredded Colby Jack cheese, divided
4 tbsp butter
4 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
Diced green chiles or jalapeños, to taste
Instructions
Warm olive oil in a sauté pan over medium heat. Dice the chicken into bite-sized pieces, season with cumin, salt, and pepper, and cook until golden and fully done.
Soften the tortillas by microwaving them for 30 to 60 seconds until they’re flexible and easy to roll.
Spoon about 2 tablespoons of the cooked chicken and 2 tablespoons of shredded cheese into each tortilla. Roll them up tightly and arrange seam-side down in a greased baking dish.
In a small saucepan, melt butter over medium heat. Whisk in the flour to form a roux. Slowly pour in the chicken broth, whisking constantly until smooth and lump-free. Remove from heat.
Stir the sour cream and chopped green chiles or jalapeños into the sauce, then season with salt and pepper to your liking.
Pour the sauce over the enchiladas and sprinkle with the remaining shredded cheese.
Bake in a preheated 400°F oven for 20 minutes, or until the cheese is melted and the sauce is bubbly.
Notes
For extra heat, use pepper jack cheese or add jalapeños to the filling.
Substitute Greek yogurt for sour cream for a lighter option.
Freezer-friendly: assemble, wrap tightly, and freeze before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 413
- Sugar: 2g
- Carbohydrates: 44g
- Protein: 22g