These creamy chicken enchiladas with sour cream sauce are rich, comforting, and easy to make. If you’re looking for a simple chicken enchilada recipe with a smooth, velvety sauce, this one is sure to become a family favorite.
The enchiladas are easy to assemble and special enough to serve for guests. Roll up the mixture in tortillas and serve with your favorite toppings.
The sour cream sauce is a nice contrast to the spicy chicken filling. This meal is a great choice when you have a yen for a Mexican recipe.
Keep reading to learn how easy it is to make these creamy chicken enchiladas.
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Ingredients for creamy chicken enchiladas
To make these sour cream chicken enchiladas, you’ll need the following ingredients:
- 4 boneless skinless chicken breasts, diced
- 1 medium onion, chopped
- 3 cloves of garlic
- 2 small chili peppers, finely diced
- 1 tablespoon of taco seasoning (I made my own with this recipe.)
- 1 tablespoon of extra virgin olive oil
- 8 flour tortillas, softened (8 inches each)
- ¾ cup of Mexican cheese, shredded
For the sour cream enchilada sauce:
- 4 tablespoons of butter
- 4 tablespoons of flour
- 1 chili pepper, finely diced.
- 1 cup chicken broth
- 1 cup of sour cream
- ¾ cup of Mexican cheese, divided
- Cilantro or chives to garnish.
How to make creamy chicken enchiladas
This chicken enchilada recipe comes together in less than an hour and is very easy to prepare.
Preheat the oven and prepare your baking dish
Start by preheating your oven to 350°F (180°C). Spray a 9 x 13-inch baking dish with cooking spray.
Make the chicken enchilada filling
- Add the olive oil to a skillet over medium heat.
- Cook the chicken pieces, garlic, chili peppers, and onion together in the oil until the chicken is no longer pink.
- Stir in the taco seasoning and combine well.
Roll the tortillas
- Lightly warm the tortillas for a few seconds to make them easier to roll.
- Divide the cooked chicken evenly among 8 flour tortillas.
- Add 1 ½ tablespoons of cheese to each tortilla.
- Roll the chicken enchiladas by wrapping all four sides inward.
- Place them seam-side down in the prepared baking dish.
How to make sour cream enchilada sauce
This creamy enchilada sauce is a delicious twist on a traditional tomato-based enchilada sauce.
Cook the chili pepper and make a roux
- Melt the butter in the same pan and add the extra chili pepper.
- Gently cook until the pepper starts to soften.
- Stir in the flour to make a roux.
Add the sour cream and cheese
- Gradually whisk in the sour cream, chicken broth, and ¼ cup of Mexican cheese.
- Cook until the creamy enchilada sauce is thick and velvety.
Add to the chicken enchiladas
- Pour the sour cream sauce evenly over the prepared chicken enchiladas.
- Top with the remaining ½ cup of Mexican cheese
- Bake in the preheated oven for 30 minutes or until the cheese is melted and the sauce is bubbly.
Pro tip: I love to make the dish extra pretty with some fresh herbs. Garnish with a bit of fresh cilantro or chives and wait for the rave reviews!
Tasting these sour cream chicken enchiladas
Every bite of these creamy chicken enchiladas is comforting and indulgent. The rich sour cream sauce is smooth and velvety. The chicken is tender and savory, and the chili peppers and seasoning add a balanced, gentle kick of heat.
Melted cheese adds a nutty finish and holds everything together in each comforting bite.
What to serve with these sour cream enchiladas
I like to serve these chicken enchiladas with a small tossed salad, some spicy Mexican rice, or some cauliflower Mexican rice. The cool salad is a great contrast to the spicy filling, and the rice adds to the comfort-food feeling!
Tips for the best creamy chicken enchiladas
These simple tips will help you make the best sour cream chicken enchiladas every time, with a smooth, flavorful sauce and perfectly rolled tortillas.
Use freshly cooked or rotisserie chicken
Shredded rotisserie chicken saves time and adds extra flavor, making these creamy chicken enchiladas even easier to prepare.
Don’t overfill the tortillas
Adding too much filling makes them harder to roll and can cause them to fall apart when baking.
Warm the tortillas before rolling
Lightly warming tortillas makes them more flexible and prevents cracking when assembling the enchiladas.
Make the sauce smooth and creamy
Whisk the sour cream enchilada sauce recipe slowly and keep the heat moderate to avoid curdling. A smooth sauce is key to that rich, creamy texture.
Adjust the spice level to taste
Use more or less chili pepper depending on how mild or spicy you like your enchiladas.
Let the chicken enchiladas rest before serving
Letting them sit for 5 minutes after baking helps the sauce thicken slightly and makes serving easier.
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Creamy, cheesy, and full of flavor! 😍 These Creamy Chicken Enchiladas with Sour Cream Sauce are the ultimate comfort dinner. They're easy to make and always a hit! 🧀🌮✨#chickenenchiladas #easyrecipes #comfortfood #dinnerideas… Share on XPin this recipe for Mexican sour cream chicken enchiladas
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Admin note: This sour cream chicken enchiladas recipe first appeared on my blog in October of 2013. I have updated the posts to add new photos and to give a step-by-step tutorial. I’ve also added the nutritional information to the recipe card. Enjoy!
Creamy Chicken Enchiladas with Sour Cream Sauce
These creamy chicken enchiladas are filled with tender chicken and topped with a rich sour cream enchilada sauce. An easy, comforting dinner the whole family will love.
Ingredients
- 4 boneless skinless chicken breasts, diced
- 1 medium onion, chopped
- 3 cloves of garlic
- 2 small chili peppers, finely diced
- 1 tablespoon of taco seasoning
- 1 tablespoon of extra virgin olive oil
- 8 flour tortillas, softened (8 inches each)
- ¾ cup of Mexican cheese, shredded
For the sauce:
- 4 tablespoons of butter
- 4 tablespoons of flour
- 1 chili pepper, finely diced.
- 1 cup chicken broth
- 1 cup of sour cream
- ¾ cup of Mexican cheese, divided
- Cilantro or chives to garnish.
Instructions
- Preheat the oven to 350°F (180°C).
- In a skillet over medium heat, add the olive oil and cook the chicken pieces, garlic, chili peppers, and onion together in the oil until the chicken is just done.
- Stir in the taco seasoning and combine well.
- Divide the cooked chicken evenly among the 8 tortillas, and add 1 ½ tablespoons of cheese to each tortilla.
- Lightly warm the tortillas in the microwave for about 20 seconds to make them easier to roll.
- Roll the enchiladas and place them seam-side down in a 9 x 13-inch baking dish that has been lightly sprayed with Pam cooking spray
- To make the sauce, melt the butter in the same pan and add the extra chili pepper.
- Gently cook until the pepper starts to soften.
- Stir in the flour to make a roux; then gradually whisk in sour cream, chicken broth, and ¼ cup of cheese.
- Cook until the sauce is creamy and thick. Pour the sour cream sauce evenly over the chicken enchiladas.
- Top with the remaining ½ cup of Mexican cheese and bake at 350°F (180°C) for 30 minutes or until the cheese is melted and the sauce is bubbly.
- Garnish with fresh chopped cilantro or chives.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 652Total Fat: 21gSaturated Fat: 9gUnsaturated Fat: 12gCholesterol: 90mgSodium: 521mgCarbohydrates: 80gFiber: 4gSugar: 3gProtein: 32g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.