The Best Sour Cream Chicken Enchiladas Recipe for Taco Tuesday

Comfort meets zest in these mouthwatering sour cream chicken enchiladas that promise a flavor explosion.

Creamy, cheesy, and packed with tender chicken, this dish brings the warmth of Mexican cuisine straight to your dinner table.

Every bite delivers a perfect balance of rich, tangy sauce and succulent meat wrapped in soft tortillas.

The enchiladas blend traditional spices with a creamy twist that sets them apart from classic recipes.

Families and friends will devour these enchiladas in minutes, savoring each delectable layer of flavor.

Weeknight dinners just got a delicious upgrade with this simple yet impressive meal that’s sure to become a household favorite.

Prepare to be transported to a world of culinary delight with every forkful.

Sour Cream Chicken Enchiladas Fan Favorites

• Whip up this delightful chicken enchilada recipe in just a few simple steps, perfect for busy weeknights when you need a satisfying meal fast.
• Swap ingredients to match your taste preferences or dietary needs, making this recipe incredibly flexible for different palates and restrictions.
• Packed with cheesy goodness and mild spices, these enchiladas appeal to both kids and adults, creating a crowd-pleasing dinner that brings everyone together.
• Minimal kitchen skills required – just mix, roll, and bake, allowing even novice cooks to create a restaurant-quality meal with confidence.

Sour Cream Chicken Enchiladas Ingredient List

• Shredded Chicken: A tender and flavorful protein that serves as the main filling for the enchiladas.
• Chicken Broth: Provides a rich and savory liquid base for the sauce.

• Sour Cream: Adds a creamy and tangy element to the enchilada sauce.
• Shredded Cheese: Melts beautifully to create a gooey and delicious topping.
• Butter: Helps create a smooth and rich roux for the sauce.

• Flour: Thickens the sauce and creates a smooth consistency.
• Diced Tomatoes: Brings moisture and a subtle tomato flavor to the chicken filling.
• Green Chiles: Adds a mild heat and bright flavor to the enchilada mixture.
• Taco Seasoning: Provides a zesty and well-rounded spice blend for the chicken.
• Tortillas: Serves as the wrap for the enchilada filling.
• Cooking Spray: Prevents the enchiladas from sticking to the baking dish.

Tools to Create Creamy Enchiladas

• Baking Dish (9×13 inch): Essential for assembling and baking the enchiladas evenly.
• Medium Saucepan: Perfect for creating the creamy sauce and melting butter.
• Medium Bowl: Used for mixing the chicken filling ingredients together.
• Whisk: Crucial for smoothly blending the sauce and preventing lumps.
• Cooking Spray: Helps prevent sticking and ensures easy removal of enchiladas.
• Measuring Cups: Needed for accurately portioning ingredients like chicken and cheese.
• Spoon: Great for scooping filling and spreading sauce in the baking dish.

Cooking Up Sour Cream Chicken Enchiladas

Step 1: Preheat and Prepare

Set the oven to 400F.

Grab a 9×13 inch baking dish and lightly coat it with cooking spray to prevent sticking.

Step 2: Create Flavorful Filling

• Shredded chicken
• Drained tomatoes
• Green chiles
• Taco seasoning
• Shredded cheese

Mix thoroughly until all ingredients are well blended.

Step 3: Whip Up the Creamy Sauce

In a saucepan over medium-low heat, melt butter.

Sprinkle flour into the melted butter and cook until the mixture becomes bubbly.

Gradually whisk in chicken broth, stirring constantly until the mixture reaches a boil.

Remove from heat and stir in sour cream until the sauce becomes smooth and silky.

Step 4: Layer the Base

Spread a thin layer of sauce on the bottom of the prepared baking dish to create a non-stick foundation for the enchiladas.

Step 5: Roll the Enchiladas

Spoon a generous portion of the chicken mixture onto each tortilla.

Roll tightly and place seam-side down in the baking dish, creating a cozy line of enchiladas.

Step 6: Final Sauce and Cheese Topping

Drizzle the remaining sauce over the rolled enchiladas, ensuring complete coverage.

Sprinkle the remaining cheese generously on top, creating a golden, melty blanket.

Step 7: Bake to Golden Perfection

Slide the dish into the preheated oven and bake uncovered for approximately 20 minutes.

Creamy Enchilada Pro Tips

• Opt for skinless, boneless chicken breasts or rotisserie chicken to keep the dish lighter and healthier without sacrificing flavor.
• Briefly warm tortillas on a skillet before filling to prevent breaking and create a sturdier enchilada that holds its shape perfectly.
• Adjust the heat by selecting mild or hot taco seasoning, or add extra green chiles for a more intense flavor profile for spice lovers.
• Assemble the enchiladas in a freezer-safe dish, cover tightly with plastic wrap and foil, and store for up to 3 months for a convenient make-ahead meal.

Enchilada Tweaks and Combos

• Vegetarian Enchiladas: Replace chicken with black beans, roasted bell peppers, and corn for a hearty plant-based version that maintains the creamy texture and flavor profile.
• Low-Carb Option: Swap tortillas with large lettuce leaves or zucchini strips, using the same filling and sauce for a lighter, keto-friendly alternative.
• Spicy Mexican Fusion: Add chopped jalapeños, increase taco seasoning, and mix in some chipotle peppers to create a fiery version with extra kick and depth.
• Dairy-Free Adaptation: Use coconut cream instead of sour cream, replace butter with olive oil, and select dairy-free cheese to accommodate lactose-intolerant diners.

Serving Enchiladas with Style

• Fiesta Night Feast: Serve these enchiladas with a vibrant Mexican-inspired spread that turns dinner into a celebration.
• Fresh Zesty Sidekicks: Pair with homemade pico de gallo, crisp cilantro-lime rice, and creamy guacamole to add bright, fresh flavors that complement the rich enchiladas.
• Cool and Creamy Companions: Top with extra sour cream, chopped green onions, and sliced jalapeños for added texture and a personalized touch that lets everyone customize their plate.
• Refreshing Beverage Pairing: Complement the dish with an ice-cold Mexican beer, tangy margarita, or a bright citrus-infused agua fresca to balance the enchiladas' creamy, spicy profile.

Best Ways to Store Enchiladas

• Store leftover enchiladas in an airtight container within 2 hours of cooking. Properly sealed, they'll stay fresh in the refrigerator for 3-4 days. Keep cheese and sauce intact for best taste.
• Wrap individual portions or the entire dish tightly in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. Place a date label to track freshness.
• Place individual enchiladas on a microwave-safe plate. Cover with a damp paper towel to prevent drying. Heat on medium power for 1-2 minutes, checking temperature halfway through.

FAQs

• Can I use corn tortillas instead of flour tortillas?

Yes, you can substitute corn tortillas. Just warm them slightly before rolling to prevent cracking and improve flexibility.

• Is there a way to make this recipe spicier?

Add diced jalapeños to the chicken filling or use a hot taco seasoning blend. You can also sprinkle extra green chiles or add a dash of hot sauce before baking.

• How can I make this dish healthier?

Use low-fat sour cream, reduced-fat cheese, and lean chicken breast. You can also add more vegetables like bell peppers or spinach to the filling for extra nutrition.

Sour Cream Chicken Enchiladas Recipe

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4.8 from 17 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Mexican sour cream chicken enchiladas deliver comfort on a plate with creamy, zesty flavors. Cheese-covered tortillas filled with tender chicken promise a satisfying meal that delights home cooks and guests alike.

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Ingredients

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Main Ingredients:

• 1 pound cooked and shredded chicken
• 10 flour tortillas (10-inch)
• 8 ounces (226 grams) Monterey Jack cheese, shredded

Supporting Ingredients:

• 1 can (14.5 ounces or 411 grams) diced tomatoes, drained
• 1 can (4 ounces or 113 grams) diced green chiles
• 1 tablespoon taco seasoning
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 14.5 ounces (411 grams) chicken broth

Finishing Ingredients:

• 1 cup sour cream

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Instructions

1. Preheat the oven to 400°F and coat a 9×13 inch baking dish with cooking spray, ensuring even coverage for easy removal.
2. Combine shredded chicken, diced tomatoes, green chiles, taco seasoning, and a portion of shredded cheese in a mixing bowl, blending ingredients thoroughly until well integrated.
3. Create a creamy sauce by melting butter in a saucepan over medium-low heat, whisking in flour to form a smooth roux. Gradually incorporate chicken broth, stirring continuously until the mixture reaches a boil, then remove from heat and fold in sour cream until silky and uniform.
4. Spread a thin layer of sauce across the bottom of the prepared baking dish to prevent tortillas from sticking and ensure even cooking.
5. Fill each tortilla with a precise portion of the chicken mixture, rolling tightly and positioning seam-side down in the baking dish to maintain structural integrity.
6. Generously drench the rolled enchiladas with remaining sauce, ensuring complete coverage, then sprinkle the reserved cheese evenly across the top for a golden, melted finish.
7. Bake uncovered for approximately 20 minutes until the cheese becomes golden and bubbly, the sauce edges are gently simmering, and the tortilla edges develop a light, crisp browning.

Notes

• Choose rotisserie chicken for a quick time-saver and more flavorful filling that requires minimal prep work.
• Use whole wheat or low-carb tortillas to make this dish more diet-friendly and increase nutritional value.
• Add a dollop of Greek yogurt instead of sour cream for a protein-packed, lower-fat alternative that maintains creamy texture.
• Consider mixing in black beans or corn to boost vegetable content and create a more substantial, nutritionally balanced meal.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 410
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 90 mg