There’s something about that first bite of a warm, cheesy enchilada that feels like a hug on a plate. If you’ve ever craved comfort food that’s both homey and a little bit fancy, these chicken enchiladas with sour cream and green chilies will do the trick. You can taste the tang of the sour cream, the mild kick of green chiles, and the buttery softness of tortillas — all wrapped up and baked until bubbling. I promise it’s easier than it looks, and your kitchen will smell amazing. Short on time? The Chicken Fajita Pasta uses similar spices for a faster weeknight dinner.
Why you’ll love this recipe
These enchiladas are forgiving. You can use leftover rotisserie chicken, shred any roasted chicken you have, or even swap in turkey. The sauce comes together in one pan, and the result is a creamy, not-too-spicy filling that kids and grown-ups both enjoy. Plus, they reheat beautifully for lunches during the week. If you love smoky heat, try the Chipotle Chicken Burrito for a different take on shredded chicken fillings.
Ingredients
Filling
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup shredded Monterey Jack or cheddar cheese, divided
- 1/2 small white onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 3/4 cup sour cream (full-fat gives the best texture)
- 1 (4-ounce) can diced green chiles, drained
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder (optional)
- Salt and freshly ground black pepper
Assembly
- 8 flour tortillas (6–8 inch)
- 1 cup shredded cheese for topping
- Chopped cilantro and lime wedges for serving
How to Make Chicken Enchiladas with Sour Cream and Green Chilies
These steps walk you through the sauce, the filling, and the assembly so your oven does the rest.
Step-by-step
- Preheat: Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Make the roux: In a medium skillet over medium heat, melt the butter. Add the flour and whisk constantly for about 1 minute until bubbly and slightly golden.
- Whisk in liquids: Slowly add the chicken broth while whisking to avoid lumps. Bring to a gentle simmer until the sauce thickens slightly, about 2–3 minutes.
- Add sour cream & chiles: Remove from heat and stir in sour cream, drained green chiles, cumin, chili powder, and salt and pepper. Taste and adjust seasoning. If the sauce is too thick, add a splash more broth.
- Prepare filling: In a bowl, combine shredded chicken, half of the sauce (reserve the rest for pouring over the enchiladas), chopped onion, garlic, and 1/2 cup cheese. Mix until everything is evenly coated.
- Assemble enchiladas: Spoon about 1/4 to 1/3 cup of filling down the center of each tortilla and roll tightly. Place seam-side down in the prepared dish.
- Top and bake: Pour the reserved sauce evenly over the rolled enchiladas. Sprinkle remaining cheese on top. Cover loosely with foil and bake for 15 minutes, then remove foil and bake 5–8 minutes more until cheese is bubbly and golden.
- Finish: Let rest 5 minutes, then garnish with cilantro and lime wedges. Serve warm.
Quick tips
- If your tortillas crack when rolling, warm them briefly in the microwave wrapped in a damp paper towel — five to ten seconds works wonders.
- Leftover enchiladas hold well in the fridge for 3–4 days and reheat in a 350°F oven until warmed through to keep them from getting soggy.
- Try the Mexican Chicken and Rice Bowl as a side when you want extra rice alongside these enchiladas.
FAQs
Can I make these ahead of time?
Yes. Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours. Add an extra 5–10 minutes to the baking time if they go into the oven cold.
Can I use corn tortillas?
You can, but corn tortillas are more fragile. To prevent cracking, warm them on a skillet or steam them briefly before filling.
Is there a dairy-free version?
Try a dairy-free sour cream substitute and a vegan cheese; the texture will differ, but the green chile flavor still comes through nicely.
What should I serve with these enchiladas?
Simple sides like a crisp green salad, cilantro-lime rice, or black beans complement the creamy enchiladas without stealing the spotlight.
Conclusion
These chicken enchiladas with sour cream and green chilies are a reliable crowd-pleaser: creamy, tangy, and satisfying without fuss. They’re a great way to use leftover chicken and scale up for company. When you want a slightly different dinner adventure, you might borrow flavors from other comfort dishes in your rotation — they’ll keep dinner interesting and delicious. Enjoy the gooey cheese, the bright lime finish, and the way everyone inevitably asks for seconds. For a sweet-spicy twist on chicken, see Hot Honey Feta Chicken for inspiration.
Happy cooking — and if you try a twist on the sauce or a new cheese, tell someone at the table; it’s half the fun.
Chicken Enchiladas with Sour Cream and Green Chilies
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese divided
- ½ small white onion finely chopped
- 1 garlic clove minced
- ¼ cup chopped fresh cilantro optional
- Salt and pepper
Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- ¾ cup sour cream
- 4 oz diced green chiles , drained
- ½ tsp ground cumin
- ¼ tsp chili powder optional
- Salt and freshly ground black pepper
Assembly
- 8 flour tortillas 6–8 inch
- 1 cup shredded cheese for topping
- Chopped cilantro and lime wedges for serving
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a medium skillet over medium heat, melt butter. Add flour and whisk for about 1 minute until slightly golden.
- Slowly whisk in chicken broth, simmer until sauce thickens, 2–3 minutes.
- Remove from heat and stir in sour cream, green chiles, cumin, chili powder, salt and pepper. Adjust consistency with extra broth if needed.
- Combine shredded chicken, half of the sauce, chopped onion, garlic, and 1/2 cup cheese in a bowl.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour remaining sauce over enchiladas, top with remaining cheese, cover with foil and bake 15 minutes. Remove foil and bake 5–8 minutes more until cheese is bubbly.
- Let rest 5 minutes, then garnish with cilantro and lime wedges and serve warm.
Notes
- Warm tortillas before rolling to prevent cracking.
- Leftovers keep in the fridge for 3–4 days and reheat well in the oven.
- Swap chicken for turkey or shredded pork if desired.
