Sour Cream Chicken Enchiladas Recipe (Creamy, Cheesy & Ready in 30 Minutes!)

Let’s be honest—there’s nothing quite like biting into a warm, cheesy enchilada smothered in creamy sauce. These sour cream chicken enchiladas are the kind of comfort food that makes you forget about your day and just enjoy the moment. I’ve been making these for years, and they never fail to hit the spot.

What makes this recipe special? It’s ridiculously easy. We’re talking rotisserie chicken, a simple homemade sour cream sauce, and tortillas that get all soft and dreamy in the oven. No fancy techniques, no hard-to-find ingredients—just pure, unapologetic comfort food that happens to be ready in 30 minutes.

Trust me, once you try these creamy chicken enchiladas, you’ll be making them on repeat. They’re that good.

Why You’ll Love This Recipe

Quick & Weeknight-Friendly – Using rotisserie chicken or leftover shredded chicken means you’re basically halfway done before you even start. The whole thing comes together in 30 minutes, which is perfect when you’re starving and don’t want to spend an hour in the kitchen.

Creamy White Sauce Magic – Forget red enchilada sauce for a minute. This sour cream sauce is tangy, rich, and ridiculously addictive. It’s made with simple ingredients you probably already have, and it takes these enchiladas from good to “can I have seconds?” territory.

Crowd-Pleaser Guaranteed – Kids love them. Adults love them. Your picky eater cousin? Yeah, they’ll love them too. There’s something about that creamy, cheesy combination that just works for everyone.

Budget-Friendly Comfort – You don’t need expensive ingredients to make something incredible. A rotisserie chicken from the grocery store, some sour cream, cheese, and tortillas—that’s it. Comfort food shouldn’t break the bank, and this definitely doesn’t.

Meal Prep Hero – Make a double batch and freeze half for later. Future you will be incredibly grateful when you can just pop a pan of these in the oven after a long day.

Customize However You Want – Want to add green chiles? Go for it. Extra cheese? Absolutely. Black beans? Why not! This recipe is super forgiving and welcomes whatever tweaks you want to throw at it.

Ingredients

Here’s everything you need to make these creamy sour cream chicken enchiladas. Nothing fancy, I promise.

For the Enchiladas:

• 3 cups cooked shredded chicken (rotisserie chicken is your best friend here)
• 8-10 flour tortillas (8-inch size works perfectly)
• 2 cups shredded Monterey Jack cheese (or Mexican blend—whatever melts beautifully)
• 1 can (4 oz) diced green chiles (optional, but adds a nice kick)
• ¼ cup chopped fresh cilantro (plus more for garnish)

For the Sour Cream Sauce:

• 2 cups sour cream (full-fat tastes best, FYI)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin
• Salt and pepper to taste

Key Ingredient Notes:

Rotisserie Chicken – Seriously, don’t overthink this. A store-bought rotisserie chicken saves you so much time and tastes amazing. Just shred it up and you’re golden.

Sour Cream – This is the star of the sauce, so don’t skimp. Full-fat sour cream gives you that rich, tangy flavor that makes these enchiladas special.

Cheese Choices – Monterey Jack melts like a dream and has a mild flavor that works perfectly here. But honestly? Use whatever white cheese you have—mozzarella, white cheddar, or a Mexican cheese blend all work great.

Tortillas – Flour tortillas are easier to work with and don’t crack as easily as corn tortillas. Plus, they get wonderfully soft when baked in all that creamy sauce.

How to Make Sour Cream Chicken Enchiladas

Alright, let’s get cooking! This is easier than you think.

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Grab a 9×13-inch baking dish and give it a light spray with cooking spray. Nobody wants stuck-on enchiladas. 🙂

Step 2: Make That Dreamy Sour Cream Sauce

In a medium bowl, whisk together the sour cream, cream of chicken soup, chicken broth, garlic powder, onion powder, and cumin. Season with salt and pepper to taste. The sauce should be smooth and pourable—not too thick, not too runny. If it feels too thick, add a splash more chicken broth.

Pro tip: Taste the sauce! It should be flavorful on its own because it’s coating everything.

Step 3: Prep the Chicken Filling

In another bowl, mix your shredded chicken with about ½ cup of the sour cream sauce, 1 cup of shredded cheese, the diced green chiles (if using), and cilantro. This gives the filling tons of flavor and keeps it moist.

Step 4: Assemble the Enchiladas

Pour about ½ cup of the sour cream sauce on the bottom of your prepared baking dish—just enough to coat it. This prevents sticking and adds flavor.

Now for the fun part. Take a tortilla, add about ⅓ cup of the chicken mixture down the center, roll it up, and place it seam-side down in the baking dish. Repeat with the remaining tortillas until your dish is full. Don’t worry if they’re a little snug—that’s perfect.

Step 5: Smother With Sauce and Cheese

Pour the remaining sour cream sauce evenly over all the enchiladas. Make sure they’re completely covered—this is what keeps them moist and delicious. Sprinkle the remaining cheese on top. Be generous. We’re not here to count calories today.

Step 6: Bake to Perfection

Pop that beautiful dish in the oven and bake for 25-30 minutes, until the cheese is melted, bubbly, and just starting to turn golden in spots. Your kitchen is going to smell incredible right about now.

Step 7: Garnish and Serve

Let the enchiladas cool for about 5 minutes (I know it’s hard to wait). Garnish with fresh cilantro, maybe a dollop of sour cream, and serve them up hot.

What to Serve With Chicken Enchiladas

Ever wondered what makes enchiladas even better? The sides, my friend.

Mexican Rice – A classic pairing. Fluffy, flavorful rice soaks up that extra sour cream sauce perfectly.

Refried Beans – Creamy beans balance out the richness of the enchiladas. Plus, it’s just traditional and tastes right.

Simple Side Salad – Something fresh and crunchy helps cut through all that cheesy goodness. A basic salad with lime vinaigrette does wonders.

Tortilla Chips and Salsa – Because why not? Chips and salsa are always a good idea, and they give everyone something to munch on while you’re plating up.

Guacamole – Fresh, creamy guac is never wrong with Mexican food. Just saying.

Elote (Mexican Street Corn) – If you’re feeling fancy, grilled corn with mayo, cheese, and chili powder is chef’s kiss.

Storage Tips

Got leftovers? Lucky you.

Refrigerator Storage:

Let the enchiladas cool completely, then cover the baking dish tightly with foil or transfer them to an airtight container. They’ll keep in the fridge for 3-4 days.

Reheating:

Reheat individual portions in the microwave for 1-2 minutes, or warm the whole dish covered with foil in a 350°F oven for about 20 minutes until heated through.

Freezer Storage:

These freeze beautifully! Assemble the enchiladas but don’t bake them. Cover tightly with plastic wrap, then foil. Freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge, then bake as directed (add 5-10 extra minutes if needed).

Pro tip: You can also freeze individual portions in freezer-safe containers for quick grab-and-go lunches.

Final Thoughts

There you have it—the creamiest, dreamiest sour cream chicken enchiladas you’ll ever make. These have been my go-to comfort meal for years, and I hope they become yours too.

Whether you’re feeding your family on a busy Tuesday or meal-prepping for the week ahead, these enchiladas deliver every single time. They’re the kind of recipe that makes you feel like a kitchen rockstar without actually requiring rockstar skills.

So grab that rotisserie chicken, whip up some creamy sauce, and get rolling. Your taste buds will thank you. 🙂