WHAT’S FOR DINNER?
Sour Cream Chicken Enchiladas
Array/5
COOK TIME
25 min
TOTAL TIME
45 min
SERVINGS
6-8 servings
Sour Cream Chicken Enchiladas are not only delicious, but they are super easy to make too! It’s a perfect dinner combo that your family will love. Tortillas packed with chicken and cheese and topped with a Sour Cream Green Chile sauce made with my favorite Hiland Dairy Sour Cream that adds so much creamy, rich flavor. This meal is sure to be a hit in your house!
Why You’ll Love This Recipe
Quick & Easy: Minimal prep time and simple steps make this ideal for a weeknight meal.
Creamy & Cheesy: A rich, flavorful sour cream sauce smothers each enchilada.
Family-Friendly: A mild yet flavorful dish that both kids and adults will enjoy.
Customizable: Swap out the chicken for beef, add veggies, or make it spicy with jalapeños.
Great for Leftovers: Tastes just as delicious the next day!
Ingredients
2 cups cooked, shredded chicken (Rotisserie works great)
2 teaspoons Garlic Powder
2 teaspoons Onion Powder
2 teaspoons Cumin
1 large can (7oz) Green Chiles
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Chicken Broth
Big pinch of Salt and pepper
1 cup Hiland Dairy Sour Cream Sour Cream
1-2 cups Monterey Jack Cheese
Instructions
Preheat & Prep: Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
Make the Filling: In a large bowl, mix shredded chicken, ½ cup of Monterey Jack cheese, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons cumin plus two large spoonfuls of the Green Chiles.
Make the Sauce: In a medium pot on medium heat, melt the 2 Tablespoons of butter and then add the 2 Tablespoons of flour, whisk together until it makes a paste.
Add the 1 cup of Chicken broth and whisk everything together until smooth. Add a big pinch of salt and pepper and stir. Turn heat to low and continue whisking until sauce thickens. Add the 1 cup of Hiland Dairy Sour Cream plus the remaining can of Green Chiles. Stir all together until combined. Set sauce aside.
Assemble: Place a small handful of the chicken mixture onto each tortilla then a small handful of shredded cheese on top of the chicken. Roll the tortilla up and place seam side down in the prepared baking dish. Repeat until the chicken mixture is all used.
Pour the Sauce: Pour the Sour Cream Green Chile Sauce over the rolled tortillas and make sure they are all covered. Sprinkle the remaining 1 cup of Monterey Jack Cheese over the top of the sauce.
Bake: Bake uncovered for 25 minutes until the sauce is bubbly and the top is starting to turn golden brown.
Enjoy: Remove from the oven and let sit for about 5 minutes before serving. Add some cilantro, diced tomato or avocado to the top. Enjoy!
Tips for Success
Use Rotisserie Chicken: Cuts down on prep time and adds great flavor.
Warm the Tortillas: Briefly microwaving them makes rolling easier.
Make Ahead: Assemble and refrigerate up to a day in advance for a stress-free dinner.
Variations
Make it Spicy: Add diced jalapeños or a dash of cayenne pepper.
Add Veggies: Stir in sautéed onions, bell peppers, or spinach for extra flavor.
Swap the Protein: Try shredded beef or pork instead of chicken.
Gluten-Free Option: Use corn tortillas instead of flour.
What to Serve with Sour Cream Chicken Enchiladas
Pair these Sour Cream Enchiladas with Spanish rice or a lime cilantro rice, refried beans, or a fresh green salad. A side of guacamole and chips is always a hit!
Storing & Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap enchiladas individually and freeze for up to 3 months.
Reheat: Warm in the oven at 350°F until heated through, or microwave for quick leftovers.
Frequently Asked Questions
Can I make this ahead of time? Yes! Assemble everything in advance and refrigerate until ready to bake.
What can I serve with these enchiladas? Try them with Mexican rice, refried beans, or a fresh side salad.
Can I use Greek yogurt instead of sour cream? Absolutely! It’s a great way to lighten up the dish while keeping it creamy.
Other Delicious Recipes Using Sour Cream
This Sour Cream Chicken Enchilada recipe is the perfect easy dinner idea for busy weeknights. Let me know if you try it—I’d love to hear how it turns out! Leave a comment below and don’t forget to tag me on social media @lolohomekitchen.
And if you’re interested in creating more deliciousness with Hiland Dairy products, be sure to check out Hiland Dairy’s recipes too (including some created by yours truly!).
Print
Sour Cream Chicken Enchiladas
Tortillas packed with chicken and cheese and topped with a Sour Cream Green Chile sauce that adds so much creamy, rich flavor. This meal is sure to be a hit in your house!
Ingredients
-
2 cups cooked, shredded chicken (Rotisserie works great)
-
2 teaspoons Garlic Powder
-
2 teaspoons Onion Powder
-
2 teaspoons Cumin
-
1 large can (7oz) Green Chiles
-
2 Tablespoons Butter
-
2 Tablespoons Flour
-
1 cup Chicken Broth
-
Big pinch of Salt and pepper
-
1 cup Hiland Dairy Sour Cream Sour Cream
-
1–2 cups Monterey Jack Cheese
Instructions
-
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
-
In a large bowl, mix shredded chicken, ½ cup of Monterey Jack cheese, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons cumin plus two large spoonfuls of the Green Chiles.
-
In a medium pot on medium heat, melt the 2 Tablespoons of butter and then add the 2 Tablespoons of flour, whisk together until it makes a paste.
-
Add the 1 cup of Chicken broth and whisk everything together until smooth. Add a big pinch of salt and pepper and stir. Turn heat to low and continue whisking until sauce thickens. Add the 1 cup of Hiland Dairy Sour Cream plus the remaining can of Green Chiles. Stir all together until combined. Set sauce aside.
-
Place a small handful of the chicken mixture onto each tortilla then a small handful of shredded cheese on top of the chicken. Roll the tortilla up and place seam side down in the prepared baking dish. Repeat until the chicken mixture is all used.
-
Pour the Sour Cream Green Chile Sauce over the rolled tortillas and make sure they are all covered. Sprinkle the remaining 1 cup of Monterey Jack Cheese over the top of the sauce.
-
Bake uncovered for 25 minutes until the sauce is bubbly and the top is starting to turn golden brown.
-
Remove from the oven and let sit for about 5 minutes before serving. Add some cilantro, diced tomato or avocado to the top. Enjoy!
Notes
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