Sour Cream Chicken Enchiladas

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

If you’re craving a hearty, flavorful, and satisfying Mexican-inspired meal that’s both easy to prepare and perfect for family dinners or entertaining guests, Sour Cream Chicken Enchiladas are an unbeatable choice. These enchiladas stand out from the traditional tomato-based versions thanks to their rich, creamy sauce made with sour cream, which adds a luxurious texture and tangy depth of flavor. Whether you’re cooking for a weeknight dinner or bringing a dish to a potluck, this recipe delivers comfort in every bite.

The History of Sour Cream Chicken Enchiladas

Enchiladas have deep roots in Mexican culinary tradition, dating back to pre-Columbian times when indigenous peoples rolled tortillas around various fillings and covered them with chili sauces. The word “enchilada” comes from the Spanish verb enchilar, meaning “to season with chili.” Over centuries, the dish evolved as regional variations emerged across Mexico and later in the American Southwest.

The version known today as Sour Cream Chicken Enchiladas is largely a product of Tex-Mex cuisine, which blends Mexican ingredients with American tastes and cooking styles. Introduced in the 20th century, this adaptation embraced dairy products like sour cream, cream cheese, and cheddar—ingredients not traditionally used in authentic Mexican enchiladas but beloved for their richness and mildness in U.S. households.

This creamy variation likely gained popularity during the mid-1900s, especially as canned soups and convenience foods became common in American kitchens. Recipes began incorporating sour cream into the sauce to mellow out spicy flavors and create a smoother, more comforting texture—perfect for those who wanted the essence of enchiladas without overwhelming heat.

Today, Sour Cream Chicken Enchiladas are a staple in many American homes, often passed down through generations with small tweaks and personal touches. While purists may argue about authenticity, there’s no denying the widespread appeal of this creamy, cheesy, and deeply satisfying take on a classic dish.

Ingredients Breakdown

To make the best Sour Cream Chicken Enchiladas, it’s important to understand each ingredient’s role in building flavor, texture, and balance. Here’s a detailed look at what goes into this dish:

Cooked shredded chicken: The star protein. Use poached, rotisserie, or leftover grilled chicken for convenience and tender texture.
Flour tortillas: Typically 8-inch size, soft and pliable enough to roll without cracking. Corn tortillas can be used for a gluten-free option, though they’re more fragile.
Sour cream: Provides the signature tang and creamy base for the sauce. Full-fat works best for richness.
Cream of chicken soup (condensed): Adds body, flavor, and helps bind the sauce. Can be substituted with homemade alternatives if preferred.
Cheddar cheese (shredded): Melts beautifully and adds sharpness. A blend with Monterey Jack enhances creaminess.
Onion (finely diced): Offers aromatic depth. Yellow or white onions work well; sautéed slightly for sweetness.
Green chilies (canned, diced): Provide mild heat and a touch of smokiness. Choose mild or hot depending on preference.
Garlic (minced): Enhances savory notes and complements the spices.
Cumin and chili powder: Warm, earthy spices that ground the flavor profile in Southwestern tradition.
Black pepper and salt: Essential for seasoning and balancing all components.
Tomato sauce or enchilada sauce: Used sparingly here compared to red enchilada versions, mainly for color and subtle acidity.
Butter or oil: For greasing the baking dish to prevent sticking and add a hint of richness.
Optional toppings: Include sliced black olives, chopped cilantro, diced tomatoes, avocado, jalapeños, or green onions for freshness and contrast.

Step-by-Step Recipe

Follow these clear, detailed steps to create delicious, restaurant-quality Sour Cream Chicken Enchiladas at home:

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
Prepare the chicken filling: In a large mixing bowl, combine 3 cups of cooked, shredded chicken with 1 cup of shredded cheddar cheese, ½ cup finely diced onion, 1 (4 oz) can of diced green chilies, 1 teaspoon minced garlic, 1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon black pepper, and 1 teaspoon salt. Mix thoroughly until evenly distributed.
Make the sour cream sauce: In a separate bowl, whisk together 1 cup of sour cream, 1 (10.5 oz) can of condensed cream of chicken soup, ½ cup of milk (whole or 2%), and ½ cup of tomato sauce or red enchilada sauce. Stir until smooth and creamy. Taste and adjust seasoning if needed.
Warm the tortillas: To prevent cracking when rolling, briefly warm the flour tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30–45 seconds, or heating them one at a time in a dry skillet over medium heat for about 15 seconds per side.
Assemble the enchiladas: Take one tortilla and lay it flat on a clean surface. Spoon about ⅓ cup of the chicken mixture down the center. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling—should fit about 10–12 enchiladas in a single layer.
Pour the sauce: Evenly spread the sour cream mixture over the top of the rolled enchiladas, making sure to cover the edges to keep them moist during baking.
Add final cheese layer: Sprinkle an additional 1 cup of shredded cheddar cheese (or a cheddar-Monterey Jack blend) evenly over the top of the sauce.
Bake: Cover the dish loosely with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
Rest before serving: Let the enchiladas sit for 5–10 minutes after removing from the oven. This allows the sauce to settle and makes them easier to serve without falling apart.
Garnish and serve: Top with fresh cilantro, diced tomatoes, sliced olives, avocado, or a dollop of extra sour cream. Serve warm with rice, beans, or a crisp salad on the side.

Tips for Perfect Sour Cream Chicken Enchiladas

Don’t skip warming the tortillas: Cold tortillas crack easily. Warming makes them flexible and less likely to break when rolling.
Use full-fat sour cream: Low-fat versions may curdle or result in a thinner, less creamy sauce.
Avoid overfilling: Too much filling can cause the enchiladas to burst open during baking. Stick to ⅓ cup per tortilla.
Seal the ends: If possible, tuck the ends of the tortilla slightly as you roll to help contain the filling.
Let them rest: Allowing the baked enchiladas to rest ensures cleaner slices and better texture when served.
Customize spice levels: Control heat by adjusting the amount of chili powder or using mild vs. hot green chilies.
Make ahead: Assemble the enchiladas up to a day in advance, cover, and refrigerate. Add 5–10 minutes to baking time if starting cold.
Freeze for later: These freeze beautifully. Wrap the unbaked dish tightly in plastic and foil, freeze for up to 3 months. Thaw overnight in fridge before baking.

Variations and Customizations

Sour Cream Chicken Enchiladas are incredibly versatile. Try these creative twists to suit different tastes or dietary needs:

Cheese Swap: Replace cheddar with pepper jack for extra kick, or use Oaxaca cheese for a more authentic melty texture.
Vegetarian Version: Omit chicken and substitute with sautéed mushrooms, spinach, black beans, corn, and zucchini.
Spicy Kick: Add diced jalapeños, chipotle peppers in adobo, or a dash of cayenne to the filling or sauce.
Lighter Option: Use Greek yogurt instead of sour cream, low-sodium soup, reduced-fat cheese, and whole wheat tortillas.
Tortilla Alternatives: Use corn tortillas for gluten-free diets, or low-carb tortillas for keto-friendly versions (note: may require extra care when rolling).
White Sauce Variation: Skip tomato sauce entirely and make a fully white enchilada sauce using sour cream, cream cheese, and chicken broth.
Buffalo Style: Toss shredded chicken in buffalo sauce before filling, then use blue cheese crumbles and ranch dressing in the sauce for a Tex-Mex wings fusion.
Mexican Rice Filling: Mix cooked cilantro-lime rice into the chicken for a heartier, more complete meal-in-one enchilada.
Dessert Twist: Believe it or not, the concept can go sweet! Try cinnamon-sugar tortillas filled with cream cheese, apples, and brown sugar, baked with a drizzle of caramel—a fun dessert enchilada!

Health Considerations and Nutritional Value

While Sour Cream Chicken Enchiladas are undeniably comforting, they can be high in calories, saturated fat, and sodium depending on the ingredients used. Here’s a general nutritional breakdown per serving (assuming 6 servings):

Calories: ~400–500
Protein: 25–30g (from chicken and cheese)
Fat: 20–25g (mostly from sour cream, cheese, and soup)
Saturated Fat: 10–12g
Carbohydrates: 30–35g (primarily from tortillas and soup)
Fiber: 2–3g
Sodium: 800–1200mg (can be reduced with low-sodium ingredients)

Healthier Modifications:

Use lean, skinless chicken breast.
Opt for low-fat or light sour cream (though texture may suffer slightly).
Choose low-sodium canned soup or make a homemade sauce with Greek yogurt, broth, and seasonings.
Use whole grain or high-fiber tortillas for added nutrients and satiety.
Incorporate vegetables like bell peppers, spinach, or zucchini to boost fiber and vitamins.
Serve with a side salad or steamed vegetables to balance the meal.

These enchiladas are best enjoyed in moderation as part of a balanced diet. They offer good protein content and can be adapted to meet various dietary goals with mindful substitutions.

Ingredients

3 cups cooked, shredded chicken (about 2 large breasts or 3 thighs)
2 cups shredded cheddar cheese, divided
1 cup sour cream (full-fat recommended)
1 (10.5 oz) can condensed cream of chicken soup
½ cup milk (whole or 2%)
½ cup tomato sauce or red enchilada sauce
½ cup finely diced onion
1 (4 oz) can diced green chilies
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon black pepper
1 teaspoon salt (adjust to taste)
10–12 flour tortillas (8-inch)
Butter or oil (for greasing pan)
Optional garnishes: cilantro, diced tomatoes, avocado, olives, green onions

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or oil.
In a large bowl, mix shredded chicken, 1 cup cheddar cheese, onion, green chilies, garlic, cumin, chili powder, black pepper, and salt.
In another bowl, whisk together sour cream, cream of chicken soup, milk, and tomato sauce until smooth.
Warm tortillas briefly to make them pliable.
Fill each tortilla with about ⅓ cup of chicken mixture, roll tightly, and place seam-side down in the baking dish.
Pour the sour cream sauce evenly over the enchiladas, covering them completely.
Sprinkle remaining 1 cup of cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for 10–15 more minutes until golden and bubbly.
Let rest for 5–10 minutes. Garnish and serve warm.

FAQ

Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are juicier and more flavorful. Just ensure they’re fully cooked and shredded well.

Can I make this without canned soup?
Absolutely. Make a homemade sauce by combining 2 tablespoons butter, 2 tablespoons flour, 1 cup chicken broth, ½ cup sour cream, and seasonings to mimic the soup’s consistency.

Why did my enchiladas turn out soggy?
This usually happens if the sauce is too thin or the tortillas weren’t warmed. Also, avoid over-saucing or letting them sit too long before baking.

How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.

Can I freeze Sour Cream Chicken Enchiladas?
Yes. Freeze before or after baking. If frozen unbaked, thaw in the fridge overnight before baking. Add 10–15 minutes to cook time.

Are these gluten-free?
Only if you use gluten-free tortillas and a certified gluten-free soup or homemade sauce.

Can I use Greek yogurt instead of sour cream?
You can substitute up to half with plain Greek yogurt for a tangy, protein-rich alternative. Full substitution may alter texture.

What sides go well with these enchiladas?
Classic pairings include Mexican rice, refried beans, cornbread, guacamole, or a simple green salad with lime vinaigrette.

Summary

Sour Cream Chicken Enchiladas bring together tender shredded chicken, creamy tangy sauce, and melted cheese in soft tortillas, all baked to golden perfection. A beloved Tex-Mex comfort dish that’s easy to customize, feed-a-crowd friendly, and perfect for cozy nights or festive gatherings.