Sour Cream Chicken Enchiladas

These sour cream chicken enchiladas are made with cooked chicken mixed with sour cream, green chiles, Monterey Jack, and cheddar cheese. The chicken is rolled in tortillas and smothered with sour cream enchilada sauce and a generous helping of Monterey Jack and cheddar cheese.

This tasty dish is always a huge hit with family and friends. It is quick, easy, and flavorful. For ease, use an already-cooked rotisserie chicken. After all, they are available at so many grocery stores and warehouse stores. If you like this tasty recipe, try beef enchilada casserole, chicken enchilada casserole, and green chile chicken enchiladas.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Butter: unsalted or salted
• Chicken broth: preferably low-sodium
• Sour cream: I prefer full fat for flavor, but you can use reduced fat.
• Roasted green chiles: You can find them in the Hispanic food section of most grocery stores.
• Chicken: Rotisserie chicken makes this recipe easy and quick, but any cooked chicken will work.
• Cheese: I use Monterey Jack and cheddar. I like that combination with chicken and sour cream, but you can use pepper jack, queso quesadilla, or a Mexican blend.
• Tortillas: This recipe works with both flour and corn tortillas. To make the corn tortillas pliable and easy to roll, wrap them in a damp paper towel and microwave for 20 seconds or until warm.

How to Make Sour Cream Chicken Enchiladas

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

To make the sauce melt the butter in a medium skillet over medium-low heat. Add the onion and cook until soft, stirring several times. Reduce the heat to low and add the minced garlic, cooking for a minute while stirring. Sprinkle the onion mixture with the flour and cook over medium-low heat for a few minutes. Slowly add the chicken broth while stirring. Cook until thickened. Remove the pan from the heat and stir in the sour cream and fire-roasted green chiles.

Combine the sour cream, green onions, cooked chicken, 1/4 cup of each cheese, fire-roasted green chiles, and 3 tablespoons of the sour cream enchilada sauce in a medium bowl. Spread about 1/4 to 1/3 cup of chicken mixture down the center of the tortilla.

Roll the tortillas up and place them in a greased 9×13-inch dish. Drizzle the remaining sauce over the enchiladas. Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil, sprinkle with the remaining cheese, and bake for 10-15 minutes or until the cheese melts. Top with chopped cilantro and serve promptly.

Preparation Tips

• You can make the sour cream enchilada sauce up to 3 days in advance. Store it in an airtight container in the fridge.
• I am a huge cilantro fan, so I like to add a few tablespoons to the chicken mixture.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
• While you can theoretically freeze these, I do not recommend it. The tortillas will become soggy, and the sour cream will change the texture of the enchiladas.

Serving Suggestions

I like to serve these with cilantro lime rice, avocado salad, or black bean and corn salad. For an appetizer, I serve it with seven-layer dip, jalapeno popper dip, or queso fundido,

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