If you’ve been hunting for a comfort food winner that combines creamy, cheesy, and subtly spiced flavors, you are going to adore this Simple Sour Cream Chicken Enchiladas Recipe. It’s the kind of dish that feels like a warm hug on a plate, yet comes together with surprisingly straightforward ingredients and steps. Tender chicken cooked just right, wrapped in soft flour tortillas, smothered in a luscious sour cream sauce with a kick of green chiles, then baked to bubbly perfection—this recipe ticks off every box for a cozy meal that’s perfect for family dinners or impressing friends without hours in the kitchen.
Ingredients You’ll Need
Each ingredient in this Simple Sour Cream Chicken Enchiladas Recipe plays a crucial role, blending flavors and textures that make the final dish truly irresistible. From the aromatic spices that elevate the chicken to the creamy sauce that ties everything together, this list keeps things simple but never basic.
- Vegetable oil: Used to sauté onions and chicken, adding moisture and helping all the spices bloom.
- Onion, chopped: Brings a sweet and savory base flavor that softens beautifully when cooked.
- Garlic, minced: Infuses the filling with a robust and fragrant punch.
- Ground cumin: Adds earthy warmth that’s classic in enchilada seasoning.
- Ground coriander: Offers a subtle citrusy note that balances the savoriness.
- Chicken breast, diced: The protein star of the dish, tender and juicy when cooked just right.
- Flour tortillas, softened: Soft and pliable, perfect for rolling up the delicious filling without cracking.
- Cheddar cheese, grated: Divided for layering inside and on top, providing creamy, melty goodness.
- Butter: Used to make the roux for a silky-smooth sauce base.
- All-purpose flour: Combines with butter to thicken the sauce to lovely, creamy consistency.
- Chicken stock: Gives the sauce depth and softness with every spoonful.
- Sour cream: The heart of this recipe’s signature tangy creaminess.
- Diced green chiles: Bring subtle heat and vibrant flavor without overpowering the dish.
- Salt and pepper: Essential for seasoning and bringing all the flavors together perfectly.
- Fresh cilantro, chopped: Brightens up the finished enchiladas with a fresh, herbal note.
How to Make Simple Sour Cream Chicken Enchiladas Recipe
Step 1: Preheat the Oven
Start by heating your oven to 400 degrees Fahrenheit and prep a 9×13 inch baking dish with a light spray of cooking oil. This ensures your enchiladas won’t stick and will help create that gorgeous bubbly cheese topping we’re all aiming for.
Step 2: Cook the Filling
Heat the vegetable oil in a large skillet over medium heat until shimmering. Toss in the onions and cook until they soften and start to turn translucent, about 3 to 4 minutes. Stir in minced garlic, cumin, and coriander for a quick 30 seconds until fragrant—this is where the magic starts to build! Add the diced chicken and cook, stirring occasionally, until it’s fully cooked through and no longer pink inside, about 6 to 8 minutes. Once done, set the skillet aside and let the filling cool slightly so it’s easier to handle.
Step 3: Make the Sauce
In a medium saucepan, melt butter over medium heat until bubbling. Whisk in the all-purpose flour to create a roux, stirring constantly for about a minute — this step thickens the sauce beautifully while preventing lumps. Gradually whisk in the chicken stock, bringing the mixture to a gentle boil as you whisk frequently to keep it smooth. Once thickened, remove from heat and stir in the sour cream along with diced green chiles. Season with a pinch of salt and pepper to your liking. This sauce is the luscious “glue” that makes these enchiladas so wonderfully creamy and rich.
Step 4: Assemble the Enchiladas
Spread a thin layer of your homemade sauce along the bottom of the baking dish—this prevents sticking and adds a delicious base layer. Lay out the softened flour tortillas and spoon about a tablespoon of cheddar cheese onto each, followed by a generous portion of the chicken filling. Roll each tortilla tightly and place seam-side down in your baking dish. This assembly guarantees each bite gets balanced layers of cheesy chicken goodness.
Step 5: Add the Toppings and Bake
Now, pour the remaining sauce evenly over the assembled enchiladas, making sure every tortilla gets coated head to toe in creamy, spicy sauce. Sprinkle the last of the grated cheddar cheese evenly across the top. Pop your dish into the oven and bake for about 20 minutes, or until the cheese is melted and bubbling at the edges. Let it cool for five minutes before serving—a tough wait, but worth every second for perfectly set, creamy enchiladas.
How to Serve Simple Sour Cream Chicken Enchiladas Recipe
Garnishes
Before digging in, sprinkle a generous handful of freshly chopped cilantro over the top of your enchiladas. This adds a fresh, citrusy brightness that contrasts wonderfully with the rich sauce and cheese. You might also love a dollop of extra sour cream or a squeeze of lime juice to bring out even more flavor depth.
Side Dishes
This Simple Sour Cream Chicken Enchiladas Recipe pairs effortlessly with classic sides like Mexican rice or refried beans. A crisp green salad or seasoned roasted veggies balance the creaminess with some fresh texture, rounding out the meal beautifully. For a fun twist, serve with a fresh corn salsa or avocado slices for a splash of color and creaminess.
Creative Ways to Present
Want to impress guests or simply make your meal look irresistible? Serve these enchiladas in individual ramekins for a personal touch or layer them in a clear glass casserole dish so the cheesy layers shine through. Garnish with sliced jalapeños, chopped green onions, or a sprinkle of smoked paprika for added color and a little kick. Presentation can elevate this simple recipe into a real showstopper!
Make Ahead and Storage
Storing Leftovers
If you have any enchiladas leftover, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them perfect for next-day lunches or quick dinners. To keep that creamy goodness intact, cover tightly with foil or plastic wrap.
Freezing
This Simple Sour Cream Chicken Enchiladas Recipe freezes exceptionally well! To freeze, assemble the enchiladas but do not bake. Wrap the entire baking dish tightly with plastic wrap and then foil, or transfer individual enchiladas to freezer-safe containers. They can be frozen for up to 3 months. When ready, thaw overnight in the fridge before baking.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit for 15-20 minutes, covered with foil to prevent drying out. For single servings, microwave on medium power for 2-3 minutes or until heated through. Reheating really brings out that comforting creamy texture again, just like fresh from the oven.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time and adds extra flavor. Just shred the meat and skip the cooking step for the chicken in the skillet.
Can I substitute the flour tortillas with corn tortillas?
You can, but be aware that corn tortillas are less flexible and tend to crack when rolled, so warming them thoroughly before assembling is key to avoid breakage.
How spicy is this recipe?
This dish has a mild to moderate heat level due to the green chiles; if you prefer it spicier, try adding fresh jalapeños or chili powder to the filling or sauce.
Is there a dairy-free version of this recipe?
To make a dairy-free version, substitute the sour cream with a plant-based alternative and use dairy-free cheese. The sauce can be made with a non-dairy milk and vegan butter, too.
Can I prepare the enchiladas entirely ahead of time?
Yes! Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking. This is great for busy days when you want to prep in advance and bake fresh on serving day.
Final Thoughts
There is something so special about this Simple Sour Cream Chicken Enchiladas Recipe that keeps it coming back to the dinner table week after week. It’s deceptively simple yet packed with layers of flavor and creamy comfort—a true crowd-pleaser that feels both indulgent and homey. I hope you give it a try soon, and maybe share it with friends or family who deserve a little extra deliciousness in their day.
Print
Simple Sour Cream Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Entree
- Method: Baking
- Cuisine: Mexican
Description
These Simple Sour Cream Chicken Enchiladas are a delicious and creamy Mexican-inspired dish, featuring tender chicken breast cooked with aromatic spices, wrapped in soft flour tortillas, and baked with a luxurious sour cream sauce and melted cheddar cheese. Ready in just 35 minutes, this recipe serves 6 and is perfect for a comforting family dinner.
Ingredients
Filling
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 tablespoons garlic, minced
- 1 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1 lb chicken breast, diced
Enchiladas
- 6 flour tortillas, softened
- 1 1/2 cups cheddar cheese, grated (divided)
Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 cup sour cream
- 4 ounces diced green chiles
- Salt and pepper, to taste
Garnish
- Chopped fresh cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly spray a 9×13 inch baking dish with cooking spray and set it aside to prepare for the enchiladas.
- Cook the Filling: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3 to 4 minutes. Stir in the minced garlic, ground cumin, and ground coriander, cooking for 30 seconds until fragrant. Add the diced chicken breast and cook until no longer pink and fully cooked through, roughly 6 to 8 minutes. Remove from heat and set aside.
- Make the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux, stirring constantly until bubbly and cooked for about 1 minute. Gradually whisk in the chicken stock to prevent lumps and bring the mixture to a boil while whisking frequently. Once thickened, remove from heat and stir in the sour cream and diced green chiles. Season with salt and pepper to taste.
- Assemble the Enchiladas: Spread a thin layer of the prepared sauce on the bottom of the baking dish. Lay out the softened flour tortillas and evenly distribute about one tablespoon of grated cheddar cheese and a portion of the cooked chicken mixture on each tortilla. Roll each tortilla tightly and place them seam-side down in the baking dish.
- Add the Toppings: Pour the remaining sauce evenly over the assembled enchiladas and sprinkle the rest of the grated cheddar cheese on top for a cheesy finish.
- Bake: Bake the enchiladas in the preheated oven for 20 minutes, or until the cheese is melted and bubbly at the edges. Remove from the oven and allow to cool for 5 minutes before serving.
- Serve: Garnish with freshly chopped cilantro just before serving for a bright, fresh flavor. Enjoy your creamy and flavorful chicken enchiladas!
Notes
- To make this recipe spicier, add diced jalapeños or use spicy cheddar cheese.
- Leftover enchiladas can be refrigerated for up to 3 days; reheat in the oven for best results.
- Use corn tortillas for a gluten-free variation but be careful while rolling to prevent cracking.
- For extra creaminess, add a bit more sour cream to the sauce as desired.
