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Sour cream chicken enchiladas They are creamy, cheesy and successful! So easy and so delicious, the perfect weeknight dinner! Serve with cilantro lime rice, refried beans and grilled corn salsa to make it a full and delicious meal.

So what exactly are sour cream chicken enchiladas?

Sour cream chicken enchiladas are a popular Mexican-inspired dish made with tortillas filled with a mixture of cooked chicken and cheese. The tortillas are rolled and then covered in a creamy sour cream sauce with green chilies and then baked until they are bubbly and golden.

Variations – make them your own!

Feel free to make this sour cream chicken enchiladas recipe for yourself! Here are some variations:

  • black beans – For a vegetarian version of this recipe, use black beans, pinto beans or even white beans for a milder flavor.
  • Ground beef – Or you can replace the chicken with ground beef or turkey!
  • Jalapenos – To make this recipe spicy, chop some jalapeños and add it along with the mild green chili.
  • Corn tortillas – If flour tortillas aren’t your thing, feel free to put them in corn.
Chicken enchiladas baking pan with a serving spatula

How to make sour cream chicken enchiladas

Sour Cream Chicken Enchiladas are a quick and easy dinner to make every night! For full recipe details, including ingredients needed and measurements, see the recipe card below. Here’s a step-by-step guide to what you can expect when making these enchiladas:

Sour cream enchilada ingredients

Heat oven + preparation pan

Heat an oven Up to 350° F. Spray Large baking pan With Non-stick cooking spray and set aside.

Fill tortillas

spread shredded chicken and Grated cheese down the center of each tortilla and roll. Place in a prepared dish, seam side down.

A woman's hands add shredded chicken to a tortilla
A woman's hands add grated cheese to a tortilla
A woman's hands roll a tortilla
2 enchiladas rolled on a cutting board
Enchiladas in the pan

Prepare the sauce

melt butter on medium heat in a pot. whisk in flour and cook for one minute. Whisk in slowly Chicken stock and bring to a boil for qualification. Lower the heat to low and add in Milk, sour cream, diced green chili, cumin and Salt and pepper. Cook another minute for thorough heating.

Note: Don’t forget Taste your sauce Before you choke on your pan of enchiladas. Be sure to make it a little more salty because the sauce will give flavor to the tortilla, the chicken and the cheese that make up the whole dish.

Sour cream sauce in a pot with a woman's hand on a whisk

Pour sauce over the enchiladas

to spill sauce On Full tortillas and spread to the edges as best as possible. I also like to take a Rubber scraper/spatula And spread it between each enchilada to make sure the sauce goes around each one! It makes a huge difference in getting sauce into every nook and cranny!

Sour cream enchilada sauce in a pot with a wooden spoon
Pour sauce over rolled enchiladas in a baking dish
Enchiladas in a pan with sauce

Top with cheese + baking

Enchiladas topped with 1/2 cup remaining cheese and Bake for 20-30 minutes or until hot and melted.

At the end of the baking process, turn on the broiler Only until the cheese is slightly browned and completely melted. It happens very quickly so don’t take your eyes off it.

A woman's hand spreads cheese on enchiladas in a pan
Grated cheese sprinkled on enchiladas in the pan
Baked enchiladas with melted cheese in a pan

Ready to serve!

Decorate with a spoon of Sour cream and chopped fresh cilantro and serve hot.

A woman's hand removes enchiladas from the pan

What to serve with chicken enchiladas

To end this meal, serve sour cream chicken enchiladas with:

Enchiladas and a fork on a plate and a table cloth

make ahead + store enchiladas

These sour cream chicken enchiladas are perfect for storing uncooked or cooked in the refrigerator or freezer. Here’s how I would suggest storing them for best results.

refrigerator – Allow the enchiladas to cool to room temperature. Transfer the enchiladas to an airtight container or wrap the baking sheet in aluminum foil and put in the refrigerator for up to 3 days.

freezer – Allow the enchiladas to cool, then transfer the leftovers to an airtight container and freeze up to 3 months.

make ahead (uncooked)

After filling and rolling the enchiladas and placing them on the plate, Cover it with plastic wrap and Cover the cheese sauce and sour cream, keep separately. Place everything in the refrigerator until you are ready to bake the enchiladas.

When you are ready to bake, slide enchiladas with sauce and cheese and bake according to the instructions on the recipe card.

A pan of baked sour cream enchiladas with a spatula resting on a pan

More enchilada recipes to try!

And here you go! Enchiladas for dinner tonight! Creamy, cheesy, and creamy. If you make this recipe (printable recipe card below), I would appreciate it if you left a comment and gave me a star review. Have a wonderful day friends! 🙂

Sour cream enchiladas on a plate with a spoonful of sour cream