Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas: A Comforting Classic with a Creamy Twist

If you’re craving a dish that combines the bold flavors of traditional Mexican cuisine with the creamy comfort of American home cooking, look no further than Sour Cream Chicken Enchiladas. These luscious, cheesy enchiladas are smothered in a rich sour cream-based sauce and baked to golden perfection. Loved by families across the United States, this version offers a milder, tangier alternative to classic red or green enchilada dishes—perfect for weeknight dinners, potlucks, or impressing guests at your next dinner party.

The History of Sour Cream Chicken Enchiladas

Enchiladas themselves have ancient roots, dating back to pre-Columbian times when the Aztecs rolled tortillas around small fish and served them with chili sauce. The word “enchilada” comes from the Spanish verb *enchilar*, meaning “to season with chili.” As Mexican cuisine evolved and spread into the southwestern United States, regional adaptations began to emerge. Sour cream chicken enchiladas are a prime example of Tex-Mex innovation—a culinary fusion that blends Mexican ingredients and techniques with American tastes.

The use of sour cream in enchilada sauces became popular in mid-20th century America, particularly during the 1950s and 60s when convenience foods and creamy casseroles dominated home kitchens. Housewives and cooks began experimenting with dairy-rich sauces to soften the heat of traditional chilies, making enchiladas more palatable to a broader audience. Today, sour cream enchiladas are a staple in many American households, especially where milder, family-friendly meals are preferred without sacrificing flavor.

Ingredients Breakdown: What Makes This Dish Shine?

The magic of Sour Cream Chicken Enchiladas lies in its balance of savory, creamy, and slightly tangy components. Let’s break down the key ingredients and their roles:

Cooked Chicken: Typically shredded from poached or roasted chicken breasts or thighs, this protein base adds heartiness and substance.
Tortillas: Corn or flour tortillas are used; flour is often preferred here because it holds up better to the moist filling and sauce.
Sour Cream: The star of the show, providing a velvety texture and tangy contrast to the spices and cheese.
Cream of Chicken Soup (or Cream of Mushroom): Acts as a binder and enriches the sauce, giving it body and depth—common in retro-style casserole recipes.
Enchilada Sauce: While some versions skip traditional red sauce, others use a mild version to add color and authentic flavor beneath the creamy topping.
Onion and Garlic: Sautéed for aromatic depth, forming the flavor foundation.
Green Chilies: Canned diced green chilies bring gentle heat and a distinctive Southwest flair.
Cheese: A blend of sharp cheddar and Monterey Jack melts beautifully and adds gooey richness.
Spices: Cumin, chili powder, paprika, and oregano enhance warmth and complexity without overwhelming heat.
Optional Toppings: Include sliced black olives, chopped cilantro, diced tomatoes, avocado, or jalapeños for freshness and crunch.

Step-by-Step Recipe: How to Make Sour Cream Chicken Enchiladas

Follow these detailed steps to create a comforting, restaurant-quality dish right in your kitchen.

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
Cook the Chicken: Poach 2 large boneless, skinless chicken breasts in simmering water for 15–20 minutes until fully cooked (internal temperature reaches 165°F). Shred using two forks or a stand mixer with a paddle attachment on low speed. Set aside.
Prepare the Filling: In a large skillet over medium heat, sauté ½ cup finely chopped onion in 1 tablespoon olive oil until translucent (about 5 minutes). Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
Mix the Sauce: In a mixing bowl, combine 1 cup sour cream, 1 can (10.5 oz) condensed cream of chicken soup (undiluted), ½ cup canned diced green chilies (drained), 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon dried oregano, salt, and pepper to taste. Stir in the sautéed onions, garlic, and shredded chicken until well combined.
Warm Tortillas: To prevent cracking, warm 8–10 flour tortillas by wrapping them in damp paper towels and microwaving for 30 seconds, or heating briefly on a dry skillet.
Assemble Enchiladas: Spread ½ cup of mild red enchilada sauce (optional) on the bottom of the prepared baking dish. Take one tortilla, place a generous ⅓ cup of the chicken mixture along the center, sprinkle with 2 tablespoons shredded cheese, roll tightly, and place seam-side down in the dish. Repeat until all tortillas are filled.
Add the Sour Cream Topping: In another bowl, mix 1 cup sour cream with ½ cup milk to thin slightly. Pour evenly over the assembled enchiladas.
Top with Cheese: Sprinkle 1 ½ cups shredded cheese (a mix of cheddar and Monterey Jack) generously over the top.
Bake: Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until the cheese is bubbly and lightly golden.
Garnish and Serve: Let rest for 5 minutes. Garnish with fresh cilantro, diced tomatoes, sliced black olives, or a dollop of extra sour cream before serving.

Tips for Perfect Sour Cream Chicken Enchiladas Every Time

Don’t Overfill: Too much filling can cause tortillas to split during baking. Stick to about ⅓ cup per enchilada.
Use Warm Tortillas: Cold or stiff tortillas crack easily. Warming them makes them pliable and easier to roll.
Balance the Sauce: If the sour cream topping seems too thick, thin it with a splash of milk or chicken broth for even coverage.
Layer Flavor: For deeper taste, consider spreading a thin layer of red or green enchilada sauce on the bottom of the dish before adding the rolls.
Avoid Sogginess: Don’t drown the dish in sauce. The sour cream mixture should coat, not submerge, the enchiladas.
Make Ahead: Assemble the enchiladas a day in advance, cover, and refrigerate. Add 5–10 minutes to baking time if cooking from cold.
Freeze for Later: These freeze beautifully. Wrap unbaked enchiladas tightly in foil and freeze for up to 3 months. Thaw overnight before baking.

Variations and Customizations

One of the best things about Sour Cream Chicken Enchiladas is their versatility. Here are several delicious ways to personalize the recipe:

Vegetarian Version: Replace chicken with sautéed mushrooms, black beans, corn, and spinach. Use cream of mushroom soup instead of chicken.
Spicy Kick: Add diced jalapeños, a pinch of cayenne, or use hot green chilies for a fiery twist.
Dairy-Free Option: Substitute sour cream with cashew cream or a plant-based sour cream alternative, and use vegan cheese.
Gluten-Free: Use gluten-free cream soup or make your own white sauce with gluten-free flour, and ensure tortillas are certified GF.
Tex-Mex Fusion: Add taco seasoning to the filling or include crushed tortilla chips on top before baking for crunch.
Premium Upgrade: Use homemade rotisserie chicken, fire-roasted green chilies, and freshly grated artisanal cheese for gourmet flair.
Breakfast Enchiladas: Swap chicken for scrambled eggs and chorizo, and add a touch of salsa to the sour cream sauce.

Health Considerations and Nutritional Value

While undeniably delicious, Sour Cream Chicken Enchiladas can be rich in calories, fat, and sodium. However, with thoughtful modifications, they can fit into a balanced diet.

Nutritional Highlights (per serving, based on 6 servings):

Calories: ~450–550
Protein: 25–30g (excellent source)
Fat: 20–28g (mostly from cheese, sour cream, and soup)
Carbohydrates: 35–45g (primarily from tortillas and soup)
Fiber: 2–4g
Sodium: 800–1,200mg (can be high due to canned products)

Healthier Swaps:

Use low-fat sour cream or Greek yogurt to reduce saturated fat.
Opt for low-sodium canned soups or make a homemade roux-based sauce.
Choose whole wheat or low-carb tortillas for added fiber and fewer net carbs.
Boost nutrition by adding chopped bell peppers, zucchini, or kale to the filling.
Control portion size—serve with a side salad or steamed vegetables to round out the meal.

Full Ingredient List

For the Enchiladas:

2 large boneless, skinless chicken breasts (about 1 lb)
1 tbsp olive oil
½ cup yellow onion, finely chopped
2 cloves garlic, minced
1 (10.5 oz) can condensed cream of chicken soup (or mushroom for vegetarian)
1 cup sour cream (plus 1 cup for topping)
½ cup canned diced green chilies, drained
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp dried oregano
Salt and black pepper to taste
2 cups shredded cheese (cheddar, Monterey Jack, or blend)
8–10 medium flour tortillas (or corn for GF option)
½ cup mild red enchilada sauce (optional, for base layer)
½ cup milk (to thin sour cream topping)

For Garnish (optional):

Fresh cilantro, chopped
Diced tomatoes
Sliced black olives
Avocado slices or guacamole
Extra sour cream
Lime wedges

Detailed Directions

Step 1: Cook the Chicken
Place chicken breasts in a saucepan and cover with water or low-sodium broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until cooked through. Remove, let cool slightly, then shred with forks. Set aside.

Step 2: Sauté Aromatics
Heat olive oil in a skillet over medium heat. Add onions and cook until soft and translucent (5 min). Add garlic and stir for 30 seconds until fragrant. Remove from heat.

Step 3: Prepare Filling Mixture
In a large bowl, combine shredded chicken, sautéed onions and garlic, cream of chicken soup, 1 cup sour cream, green chilies, cumin, chili powder, paprika, oregano, salt, and pepper. Mix thoroughly. Stir in 1 cup of shredded cheese for extra richness.

Step 4: Warm Tortillas
Wrap tortillas in a damp paper towel and microwave for 30 seconds. Alternatively, heat each briefly on a dry skillet until soft and pliable.

Step 5: Assemble
Spread ½ cup enchilada sauce (if using) on the bottom of a greased 9×13-inch baking dish. Fill each tortilla with about ⅓ cup filling, sprinkle with cheese, roll tightly, and place seam-side down in the dish. Pack snugly but without crushing.

Step 6: Prepare Sour Cream Topping
Whisk together 1 cup sour cream and ½ cup milk until smooth. Pour gently over the enchiladas, ensuring even coverage.

Step 7: Top with Cheese
Sprinkle remaining 1 cup cheese over the top of the dish.

Step 8: Bake
Cover with foil and bake at 350°F for 25 minutes. Remove foil and bake for another 10–15 minutes until cheese is melted, bubbly, and lightly browned.

Step 9: Rest and Garnish
Let stand for 5 minutes before serving. Top with fresh garnishes like cilantro, tomatoes, or avocado.

Frequently Asked Questions (FAQ)

Can I use leftover chicken?
Absolutely! Leftover rotisserie or grilled chicken works perfectly. Just shred and add to the filling mixture.

Can I make this ahead of time?
Yes! Assemble the enchiladas up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the baking time if starting cold.

How do I reheat leftovers?
Reheat individual portions in the microwave for 2–3 minutes, or cover the entire dish with foil and warm in a 325°F oven for 15–20 minutes.

Why are my enchiladas soggy?
This usually happens if the sauce is too thin or if too much liquid is added. Avoid over-saucing, and always use warmed tortillas to help them hold shape.

Can I freeze Sour Cream Chicken Enchiladas?
Yes, though dairy-based sauces may separate slightly upon thawing. Wrap tightly in foil and freeze for up to 3 months. Thaw in the fridge overnight before baking.

What can I serve with these enchiladas?
Pair with Mexican rice, refried beans, a crisp green salad, or grilled vegetables for a complete meal.

Are there lighter versions?
Yes—use low-fat sour cream, reduced-fat cheese, whole grain tortillas, and a homemade sauce to cut calories and sodium significantly.

Summary

Sour Cream Chicken Enchiladas offer a creamy, satisfying twist on a beloved classic, blending Tex-Mex flavors with comforting American casserole style. Easy to prepare, endlessly customizable, and perfect for sharing, this dish brings warmth and flavor to any table.