Sour Cream Chicken Enchiladas (Homemade Sour Cream Sauce)

Sour Cream Chicken Enchiladas are the perfect choice for a comforting, creamy, flavor-packed, tex-mex dinnertime favorite. Made with tender shredded chicken, a homemade green chiles sour cream sauce, melty cheese, and soft flour tortillas. This enchiladas recipe is a great weeknight recipe using rotisserie chicken.

Green Chili and Corn Chicken Enchiladas and Cheesy Ground Beef and Rice Enchiladas. 

Sour Cream Chicken Enchiladas Recipe (White Chicken Enchiladas)

You are going to LOVE this family favorite sour cream chicken enchilada recipe! Traditionally, I am not a huge fan of enchiladas because most recipes call for a can of cream of chicken soup- which I am not opposed to that ingredient, but for some reason, it has never tasted right when it comes to creamy chicken enchiladas. 

Which is why this sour cream enchiladas recipe is a family favorite. It starts with a creamy sour cream chicken filling with tender chicken, spices, sour cream, and cheese. You then roll that up in soft flour tortillas. 

The best part is that homemade sour cream sauce that gets poured over top. No canned enchilada sauce or canned condensed soup needed! It’s an easy sauce made with chicken broth, sour cream, green chilis, and spices. 

Bake up the enchiladas until they’re bubbly and golden brown. Serve with your favorite Mexican type toppings such as shredded lettuce, chopped tomatoes, pico de gallo, avocado chunks, salsa, chopped fresh cilantro, sliced jalapeños – whatever your family loves ❤︎

How To Make Green Chile Chicken Enchiladas with Sour Cream Sauce (Printable Recipe Card)

Preheat the oven to 375°F. Spray a 9×13 casserole baking dish with nonstick spray and set aside. 

Sour Cream Sauce : In a skillet, over medium heat, melt the butter. Once melted, whisk in the flour until it’s fully combined, and then let it cook for 1-2 minutes while stirring frequently until it starts to turn a light golden brown color. 

Slowly whisk in the chicken broth, green chilies, garlic powder, onion powder, cumin, and salt. 

Continue cooking until the sauce has thickened enough to coat the back of a spoon (about 5-10 minutes). Remove the pan from the heat and stir in the sour cream until creamy and combined. 

Evenly spread ½ cup of the sour cream sauce into the bottom of the prepared casserole dish.

Chicken Enchiladas : In a mixing bowl, add the shredded chicken, 1 cup of the shredded cheese, sour cream, garlic powder, onion powder, and cumin. Mix together until everything is thoroughly combined. 

Divide the filling evenly among the flour tortillas and roll each tortilla up tightly. Place the enchiladas seam-side down into the prepared baking dish. 

Pour the remaining sour cream sauce over top the enchiladas and spread it out as needed. Sprinkle the remaining 1 cup shredded cheese over top. 

Bake for 20-25 minutes, uncovered, until the cheese is melted and bubbly. 

Serve as is or with your favorite toppings such as shredded lettuce, chopped tomatoes, pico de gallo, avocado chunks, sliced jalapeños, chopped cilantro, etc. 

Substitutions & Ingredient Notes

• Chicken Broth : Other options are water + chicken bouillon, chicken stock, chicken bone broth, or any of the lower-sodium or salt-free versions depending on preference and dietary needs. I use full salted chicken bone broth plus the salted butter and extra salt in the sauce called for. My family loves it; but of course you can reduce or omit, or change ingredients as necessary depending on salt preference. 
• Shredded Chicken : Use a rotisserie chicken (my preference), or use canned chicken that has been drained and flaked, use store-bought ready to use cooked chicken chunks or shredded chicken, leftover chicken, or put chicken breasts into the slow cooker with a can of chicken broth and cook on low for 6-7 hours. It wills shred right up. Store-bought chunked chicken and canned chicken can be saltier so watch the salt amount and taste as you go. I recommend using a rotisserie chicken for best results. 
• Colby Jack Cheese : Any shredded cheese will work wonderful in this recipe. My family prefers the Colby Jack so that is what I have always used. Consider using cheddar cheese, pepper jack cheese, Monterey Jack cheese, or a Mexican blend cheese. I prefer using freshly shredded cheese that I grate from a block of cheese; but you can use pre-shredded bagged cheese if that’s what you prefer. 
• Flour Tortillas : Low carb or carb balance flour tortillas work well, or substitute with corn tortillas if you prefer that flavor in enchiladas. If using corn tortillas, make sure to wrap them in a damp paper towel and microwave them for about 45-50 seconds so that they are soft, pliable, and won’t ripe on you when rolling.
• Toppings & Sides For Serving : Serve enchiladas with cilantro lime rice, easy mexican rice, beans, chips & salsa, fiesta avocado salad, homemade salsa, salsa verde guacamole, and your favorite taco type toppings such as shredded lettuce, diced tomatoes, cilantro, sour cream, avocado, jalapeños, etc. 

Recipe FAQs

Is It Better To Use Flour Tortilla or Corn Tortillas For Enchiladas?

Corn tortillas are tradtionally used, and if you prefer them, you can use them. I do recommend heating them before filling and rolling so they won’t crack. I have found that my family, and most people I feed these enchiladas to, prefer the flavor of the flour tortillas with enchiladas. So use your preference when it comes to the tortilla. 

Can Sour Cream Chicken Enchiladas Be Prepped Ahead of Time?

Yes, you can assemble your enchiladas, then cover the dish with foil and refrigerate for up to 24 hours before baking and serving. It make take a few extra minutes to bake them because your starting from a chilled temperature, or you can let the pan sit at room temperature for up to 30 minutes before baking them. This way they have time to come closer to room temperature from their chilled refrigerator temperature. 

Are They Spicy?

These sour cream enchiladas have a very mild spice. My kids eat, and even younger kids, eat them just fine. I use mild diced green chilies and the Colby jack cheese. However, they are very easy to spice up to your preferred heat level if wanted; use medium or spicy canned diced green chilies, use shredded pepper jack cheese, add some chili powder or cayenne pepper into the chicken mixture, and you can top the enchiladas with sliced fresh jalapeños for some heat. 

Could I Add beans To The Chicken Mixture?

Yes, you can add canned black beans, pinto beans or even canned corn to the chicken mixture. Make sure the beans have been drained and rinsed, and then patted dry with a paper towel to ensure there is no excess moisture going into the filling. Drain the corn well and pat dry with a paper towel; I have found that there is no need to rinse the corn, as it seems to rinse away all that yummy sweet corn flavor with it. So I just drain them in a colander and pat dry with a paper towel. 

More Tex-Mex Recipes Your Family Will Love

• Chicken Mexican Haystacks
• Easy Mexican Rice
• Crockpot Shredded Chicken Tacos
• Santa Fe Chicken Salad Wraps
• Fiesta Avocado Salad
• Honey Lime Chicken Taquitos
• Quick & Easy Chicken Flautas
• Turkey Taco Burrito Bowls
• Taco Chili Recipe
• Crispy Smashed Black Bean Tacos
• Slow Cooker Fiesta Chicken Tacos