Anytime you need a quick and easy casserole, reach for this sour cream chicken enchiladas recipe.

Seasoned with onions and green chilis, wrapped in flour tortillas, and baked to creamy perfection, these chicken enchiladas will have everyone asking for seconds!

Sour Cream Chicken Enchiladas on a plate

Ingredients and Variations

Rich, creamy, and cheesy, these sour cream chicken enchiladas call for simple, easy-to-find ingredients you likely already have on hand!

Meat – Our basic recipe uses pre-cooked chicken. Leftover chicken, shredded chicken, and rotisserie chicken work well. Turkey can also be used in this recipe!

Tortillas – Flour or corn tortillas will do. If using corn tortillas, soften them in the microwave for about 30 seconds before filling them.

Dairy – Use plain Greek yogurt for a lower-fat version of the sour cream sauce. Even a mixture of mayonnaise and yogurt will do in a pinch.

Variations – Add some salsa verde (green sauce) or sprinkle with green chiles for a spicy kick.

ingredients to make Sour Cream Chicken Enchiladas

How To Make Sour Cream Chicken Enchiladas

  1. Prep the sauce and filling ingredients.
  2. Evenly fill the tortillas and roll, layering in the casserole dish (per the recipe below).
  3. Bake until cheesy and delicious.

Serve with homemade salsa, grilled corn guacamole, and sliced black olives as a garnish.

Favorite Shortcut Tips

  • Save the prep time and use prepared ingredients like shredded cheese (A Mexican blend tastes great in this recipe), pre-diced onions, and pre-shredded chicken.
  • Skip the homemade sauce and grab a can of cream of chicken soup or a jar of Alfredo sauce!
  • Need it even faster? Grab some premade chicken enchiladas, top them with sauce, and bake!


  • Baked or unbaked, enchiladas can be kept in the freezer for about 6 months.
  • Store leftovers in a covered container in the refrigerator for 4 days.
  • Let enchiladas fully thaw in a casserole dish before baking or reheating. 

close up of cooked Sour Cream Chicken Enchiladas in the pan

More Chicken Recipes

Did you enjoy these Sour Cream Chicken Enchiladas? Leave a comment and rating below!

Sour Cream Chicken Enchiladas on a plate
4.81 from 135 votes↑ Click stars to rate now!
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Sour Cream Chicken Enchiladas

Sour cream chicken enchiladas are rich, creamy, cheesy, and delicious.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 servings
Author Holly


  • 1 rotisserie chicken shredded, or about 2-3 cups of shredded chicken
  • 10 flour tortillas
  • 1 small onion diced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 4 ounce can green chiles or you can used diced jalapenos but start with just a tiny bit and taste test before adding more
  • 16 ounces monterey jack cheese shredded, be sure to buy block cheese and shred it yourself for the best flavor with this recipe


  • Melt butter in a saucepan over medium heat. Stir in flour and cook for about a minute or until golden brown.
  • Slowly add chicken broth and whisk until completely smooth. Cook over medium heat until thick and bubbly.
  • Turn heat to low. Stir in sour cream and green chiles. Pour 1 cup of sauce into a 9×13 baking dish. Reserve the remaining sauce.
  • In a large bowl combine chicken, onion, and 1 cup of cheese.
  • Place ⅓ cup of chicken mixture in the middle of each tortilla, roll up, and place on top of sauce in the baking dish. Pour the remaining sauce over the top of the tortillas in the dish. Top with cheese.
  • Bake at 350˚F for 20-25 minutes or until browned and bubbly.



Leftovers will keep in the freezer for 6 months and in the refrigerator for 4 days.
4.81 from 135 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 459kcal | Carbohydrates: 19g | Protein: 31g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 878mg | Potassium: 169mg | Fiber: 1g | Sugar: 3g | Vitamin A: 597IU | Vitamin C: 4mg | Calcium: 402mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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Baked sour cream chicken enchiladas in a casserole dish with a title
Two sour cream chicken enchiladas on a plate with a title
Top image - two sour cream chicken enchiladas on a plate. Bottom image - sour cream enchiladas assembled in a casserole dish with a title


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Recipe Rating


  1. Great recipe, absolutely delicious. Made it for a Cinco De Mayo party this evening and it was a hit. Thank you for sharing.

  2. 5 stars
    My go to recipe for enchiladas! Serving tonight to my Canasta girls! They will cook while we play our first hand♦️♠️♣️❤️

  3. 4 stars
    Really great recipe – Use yellow corn tortillas instead of flour. They hold up in the sauce better. Flour tortillas yield a gummy texture

  4. 5 stars
    Thanks for sharing this amazing family loved it.will be sharing this recipe with my friends.they will like it.

  5. 4 stars
    Not bad. A little bland for my liking. I did use freshly roasted hatch green chiles (that time of year for us). I don’t do onions in my enchiladas so I substituted with roasted hatch chiles. Next time I’ll add a bit of seasoning and tons more chiles. I didn’t think there was enough sauce, but I do prefer smothered enchiladas. Might try corn tortillas as well. My cheese never got browned so I turned on the broiler for a few. Overall, a good recipe. Just adjust to your taste.

    1. Hi! Great recipe. But how the heck do you get servings out of the baking dish in one piece? Are the corn tortillas at fault?

  6. 5 stars
    This is my favorite enchilada recipe! I only make it every once in awhile because I’m off the carbs. However, when I do I use a low carb tortilla and I add olives! It’s super good. Thank you for the good eats!

  7. 5 stars
    Just wanted you know ow that my family loves this chicken enchiladas. I made it for my daughter to put into the freezer to have after thge baby was born. It was delicious I cooked before we froze it. Made several more times and my family always for this dish!!

    1. Sorry Melissa, I haven’t had that happen. You could try adding the broth a little more slowly and letting it thicken before adding more broth. Or you could try adding another Tablespoon of butter and another Tablespoon of flour before adding the broth. Hope that helps.

  8. 5 stars
    I changed the recipe a little bit but they were fantastic! My boyfriend’s family loved them! I used corn tortillas instead of flour and sautéed the onions before mixing it with the chicken. I added cumin, garlic powder, salt, pepper, paprika, Tony’s, and cayenne to the chicken and added salt, pepper and Tony’s to the sauce as well. I also added queso blanco to the sauce. 

  9. 4 stars
    Very tasty but the bottoms of the shells turn out way too soggy. Maybe time I will just coat with the cheese and leave to sauce off until the end. 

  10. My husband claimed these were the best thing I ever cooked for him. I’m vegan so I didn’t taste them but he absolutely loved this recipe. I added refried  beans to the tortillas then the chicken mixture on top. His mom loved them too. Great way to use up leftover chicken!

    1. Oh no, that’s not good Cheryl. We have never had that issue so I am not sure what is happening. Are you baking the dish uncovered?

    2. That’s why I don’t like enchiladas made with flour tortillas they are always soggy and to me gross.  I use corn tortillas for enchiladas 

        1. 5 stars
          I’ve used this recipe plenty of times and everyone loved it but my oven is broken right now so I’m going to try to make this in my pressure cooker. Wish me luck

  11. I just came across this and it sounds so delicious but I have a question. If I decided to use hamb meat instead of chicken would I still need to use the chicken broth? I have a picky eater on my hands and she is not a fan of chicken! Thanks for sharing!

  12. 4 stars
    These were great.  The only thing I slightly changed was that I added a little bit of the sauce to the chicken mixture.  It made it a bit more cohesive.

  13. Does the sauce not make them soggy? I haven’t tried these yet, but want to but it seems like the sauce would be better poured over afterward?

    1. Hi Marissa, We have only made the recipe as listed. You could try pouring the sauce over afterward but we found baking it in the sauce made the enchiladas gooey, cheesy, and just soft enough.

  14. 5 stars
    These were so delicious! I don’t care for raw onion, so I left those out and added chili powder, cumin, and garlic powder to the chicken. I topped these with cilantro and pico and served them with mexican rice and black beans. So good!

  15. Can these be made and frozen to be baked off later (hoping to make these for a friend who just welcomed baby #2) 

    1. We have only tried it as written, but some readers have had success with freezing! Sarah said she froze half (a small pan), let the enchiladas defrost on her counter for an hour and baked them covered at 350°F for 25 mins, and then browned the top. Good luck Hannah and congratulations to your friend! That’s so exciting!

  16. Okay so I actually like the little bit of crunch in the onions… But I know not everyone does. So here’s the modification when I make this for my niece & nephew.

    Steam the onions in the microwave. You gotta keep an eye on them and you definitely want to cover your onions with a damp paper towel or napkin.. Do it early enough though so they can cool before you roll.

    1. Per the onions –
      I grated the onions with a zester, not only are the onions not really noticed, but the juice adds more flavor…

  17. 5 stars
    I made these per the above original recipe but added authentic Spanish rice to to chicken mixture and used smaller flour tortillas!!!  Amazing!!!  Next time I will try with the corn tortillas as they are my favorite, but wanted to get a feel for the recipes first!!!

  18. I definitely recommend sauteing the onions before putting in the oven. As mine were not cooked either. Mine is the crunchy onions, this was a yummy recipe.

  19. These aren’t enchiladas, they’re burritos. Enchiladas are made with corn tortillas. Burritos are made with flour tortillas. I’ll try it both ways tonight and see which is better. Looks delicious as a burrito!

  20. 5 stars
    Sooooo dang yummy! I took a few liberties because I didn’t have those exact ingredients, but I’ll definitely be making these again. Thank you so much!

  21. I mixed 4 cups minute rice, 1c. Petite diced tomatoes with green chilies, 1.5 cups chicken broth, 1 can Queso Blanca sauce, .5 can of corn  and poured it all into  the 9×13 pan. I then prepared the enchiladas as directed and placed them on top of the rice. Than followed the rest of the recipe,   And cooked as directed.  Easy one dish complete meal.

  22. These are pretty good but why doesn’t the recipe create so much sauce if we only use one cup?

    I’m over here trying to maximize but waste. I understand I am now able to have left over sauce but I don’t need have leftover stuff to make this again.

    1. In step 5, it says to pour remaining sauce over the top of the tortillas in the dish. Hope that helps Alyssa!

  23. 4 stars
    I think these are better with the onion sauteed, making it as is, my onions don’t get completely cooked in the oven

  24. 5 stars
    I have this in the oven right now. I had to modify due to what I had on hand… shredded pork roast, turkey stock, banana peppers from the garden, some enchilada seasoning, and sharp cheddar. The picky kids have been sampling as I put it together and are anxious to dig in. So am I!!!

  25. 5 stars
    Very nice recipe. I will definitely make again with corn tortillas. I love a Lot of the other ideas i am reading as well.

    1. I am looking forward to making them.. But its the recipe makes 10.. I will have to freeze them… What is the best to do this?

      1. Hi Bobbie, we have not tried freezing this recipe but other readers have with success! You can freeze leftovers just make sure they are in an airtight container. Then defrost and reheat until heated through.

  26. 5 stars
    This was really, really good and my meat and potatoes 85 year old dad even thought so!  I put a couple of tablespoons of diced jalapeños in sauce.  Added just a little more zing but not too much for mild eaters.

  27. 4 stars
    Sauce was excellent, prep time was more than 15 minutes (30 minutes). I used the flour tortillas but I’m thinking next time I might try the corn. The tortillas were a bit gummy and when eating for leftovers they were even more gummy. Will definitely try again though. Thank you.

  28. Any idea if these can be frozen? Either bake and then freeze, or freeze before baking? I’m making some meals ahead of time for someone who is having surgery,

    1. I have only tried it as written, but some readers have had success with freezing. Sarah said she froze half (a small pan), let the enchiladas defrost on her counter for an hour and baked them covered at 350 for 25 mins, and then browned the top. Good luck Mary!

  29. Absolutely our new favorite! I opted for pepper jack cheese instead of the green chiles and Mont jack cheese, as that is what I had on hand. So, so yummy!

  30. This is dinner tonight, but I can’t find an answer to what size tortillas to use?? Since I don’t see a full size picture, I can’t use the 9 x 13 pan and enchilada positions to estimate the size. Anyone remember what they used? I have small and medium….

  31. Needs twice the sauce. Added a block of cream cheese to the sauce, and carmelized onions made it amazing!

  32. I made this recipe, twice now. It’s delicious! The only thing I do is instead of putting the green chiles in the sour cream sauce, I add to the chicken mix. I also garnish with fresh cilantro after removing from oven, I really love cilantro. It is so amazing. I just really enjoy the taste of the sour cream sauce as is without chilies. Definitely recommend this recipe. So glad I found it.

  33. These were quite wonderful! My husband (who isn’t much of an “eater”) came back for seconds and thirds.
    I added a can of black beans and about a cup and a half of frozen sweet corn to the chicken to provide some extra substance and veggies.
    I made two half pans of enchiladas and froze the other half for a quick meal another night. When we decided to bake up the frozen half I let the enchiladas defrost on my counter for about an hour and baked them at 350 for about 25 mins covered with foil, and turned it up to broil for a couple mins to brown the top. Delicious!

  34. More like a baked chicken burro (flour tortillas change it) but they look good. Going to ad some strips of green chili, black olives and Cilantro when I make ghee.

  35. I made this tonight for dinner and it was wonderful! I had a ‘go to’ recipe for chicken enchiladas that was very time consuming and complicated, and I can happily say that this will be taking the old recipe’s place. This is easy, fairly quick (as long as I can keep the kids out of the roasted chicken), and has a really great flavor! Thank you!!

  36. These were delicious! I added some shredded cheddar to the top before baking..added a little more flavor. Thank you for this recipe.

  37. Made these for dinner tonight and they were amazing. I made them a little healthier by subbing greek yogurt for the sour cream and swiss chard instead of tortillas. Despite making it healthier it was still amazing. I give it an A+ 🙂

  38. Is there anyway to print this recipe? My computer won’t even let me copy the text so that I can print it to keep. Is your page set up to not allow copy/paste?

  39. This is really good, I boiled three breasts and shredded it, yum! I also made extra sauce to put on top afterwards,