These tasty sour cream chicken enchiladas are creamy, cheesy, and are perfect for a weeknight dinner! Shredded chicken is mixed with cheese and then rolled into flour tortillas. Smothered with a homemade sour cream sauce that is made with green chiles, these white enchiladas are then topped with even more cheese and baked till bubbly!
Enchiladas are always something that my mom made when I was growing up. She would always make beef enchiladas with red sauce and then chicken enchiladas with white sauce. The white chicken enchiladas were always my favorite and to this day they remind me of home!
🍗 Ingredient notes
- Chicken - I like using my slow cooker jalapeno pulled chicken for this recipe. I usually make it in bulk and freeze it so I can easily pull it out to defrost for recipes such as this. Alternatively, you can cook chicken breasts and shred them yourself or use a rotisserie chicken from the grocery store.
- Green chiles - I usually buy the mild diced green chiles from the store because my kids don't like a ton of spice. Alternatively, you can use hot diced green chiles for a zestier dish!
- Cheese - My favorite cheese to use in this recipe is monterey jack or cheddar cheese. Pepperjack or even a mexican blend of shredded cheese would also work!
🔪 Step by step instructions
First, make your sauce by melting the butter in a skillet or saute pan and cooking the diced onions until they just start to soften. Whisk in the flour and then whisk in the green chiles and chicken broth. Continue to cook the sauce while whisking until it thickens. Then, remove the sauce off the heat and stir in the sour cream, salt and pepper.
Next, place ½ cup of the sauce on the bottom of a baking dish to help prevent sticking.
Then, mix together 1 ¼ cup of the shredded cheese with the shredded chicken. Place about ⅓ cup of the chicken and cheese mixture into each of the flour tortillas, roll them up tightly and place them in the baking pan.
Pour the remaining sauce over the top of the rolled tortillas and then top with the remaining shredded cheese.
Cover the pan with foil and bake in a 350˚ oven for about 20 minutes until the cheese is melted and the enchiladas are heated through.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in the Glossary of Cooking Terms and Definitions for more information.
⭐ Top tip
After rolling the tortillas, make sure to put them seam side down into the pan and tuck them tightly next to the one next to it to help them to not unroll.
⏲️ Make ahead instructions
- Sauce - Make the sauce ahead of time, cool it completely, then store in the fridge covered for up to 2 days.
- Uncooked enchiladas - Assembled the enchiladas, then wrap them tightly in plastic wrap and store in the refrigerator for up to 2 days or the freezer for up to 2 months. Allow 24-48 hours for them to defrost in the refrigerator. Once fully defrosted, cover them with foil and cook in a 350˚ oven for 30-45 minutes. The cheese should be melted and enchiladas should be heated through.
- Cooked enchiladas - After cooking the enchiladas, cool them completely and then wrap them tightly in plastic wrap. Store them in the freezer this way for up to 2 months. Allow 24-48 hours for them to defrost in the refrigerator. Reheat defrosted enchiladas covered with foil in a 350˚ oven for 30-35 minutes until heated through.
🥘 More dinner recipes
If you loved this recipe for my sour cream chicken enchiladas, check out these other tasty dinner recipes that I know you will love too!
Sour Cream Chicken Enchiladas
- 2 Tablespoons unsalted butter
- ½ cup diced yellow onion
- 2 Tablespoons all purpose flour
- 4 ounces canned diced green chilies
- 2 cups chicken broth
- 8 ounces sour cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 ½ cups cooked shredded chicken
- 2 cups shredded cheddar or monterey jack cheese
- 10 taco size flour tortillas
- Preheat oven to 350°.
- In a skillet or saute pan, melt the butter over medium high heat on the stovetop. When butter is melted, add diced onions and saute for 3-4 minutes until tender and slightly translucent.
- Sprinkle the flour over the sauteed onions and whisk to combine. Continue to cook, while whisking for another 2 minutes.
- Add in green chilies and chicken broth and whisk to combine together. Bring the mixture to a boil and continue to cook, while whisking for another 3 minutes until the sauce starts to thicken.
- Remove the sauce from the heat and whisk in sour cream, salt, and pepper.
- Ladle approximately ½ cup of the sauce into a 9x13 baking dish, just to cover the bottom.
- In a medium bowl, mix together shredded chicken and 1 ¼ cups of the shredded cheese. Place about ⅓ cup of the chicken and cheese mixture into the center of each flour tortilla. Roll up each tortilla tightly and place seam side down into the baking dish.
- Pour the remaining sauce over the top of the tortillas and top with the remaining shredded cheese.
- Cover the pan with foil and bake the enchiladas in the preheated oven for 20 minutes or until cheese is melted and enchiladas are heated through.