This sour cream chicken enchiladas recipe with green chiles are creamy, cheesy, and packed with flavor. This easy recipe is perfect for a weeknight family dinners.
Table of Contents
Creamy Sour Cream Chicken Enchiladas with Green Chile
I didn’t grow up eating much Mexican food. In fact, we didn’t even have a Mexican restaurant in our town until I was about ten! Deprived childhood, right? So when I moved to New Mexico for college, it was a total game-changer. That’s where I fell in love with all things Mexican food, especially green chiles. These days, I look for any excuse to cook with them, they always bring a little taste of the Southwest into my kitchen.
Few dinners are as comforting or as crowd pleasing as sour cream chicken enchiladas. With shredded chicken, Monterey Jack cheese, and a creamy green chile sour cream sauce, this easy recipe wraps everything up in soft flour tortillas for a rich and flavorful meal that’s perfect for busy nights.
Ingredients, Substitutions, and Estimated Costs
Per Serving Cost: $1.52
Recipe Cost: $12.18
For the Enchiladas
These sour cream chicken enchiladas start with a simple but flavorful filling of tender shredded chicken, sweet corn, melty Monterey Jack cheese, and mild green chiles. This mix is everything you want tucked inside warm flour tortillas.
- 8 (10-inch) flour tortillas – Soft and sturdy, they hold up well under the creamy sauce. You can also use corn tortillas if you prefer a more traditional texture or gluten-free option.
- 2 cups shredded Monterey Jack cheese, divided – This cheese melts beautifully and gives the enchiladas their signature creamy texture and mild flavor. For a kick, try mixing in some pepper jack cheese.
- 1½ cups shredded cooked chicken – Perfect for using up rotisserie chicken, leftover chicken breasts, or poached shredded chicken.
- 1 cup frozen corn – Adds sweetness and texture to the chicken mixture.
- 1 (4 oz) can diced green chiles – Adds a touch of heat and Southwestern flavor. Don’t drain them, use their juices and all.
For the Green Chile Cream Sauce
This sour cream enchilada sauce recipe is the heart of the dish and a must for any good sour cream chicken enchiladas. Think of it as a shortcut creamy white sauce packed with bold flavor from green chiles, cumin, and sour cream.
- 3 tablespoons salted butter – Melt this in a saucepan to kick off the roux. You can substitute unsalted butter. Just add a pinch of salt.
- 3 tablespoons flour – This thickens the sauce. You can also use gluten-free flour.
- 1 teaspoon ground cumin + 1 teaspoon ground coriander – Essential for that earthy, warm enchilada flavor.
- 1½ cups chicken broth – Adds richness and helps create a silky sauce. Homemade or store-bought work. Vegetable broth can also be used.
- ¾ cup sour cream – Gives the sauce a tangy richness. This is what makes it a true sour cream sauce!
- 2 (4 oz) cans chopped green chiles – They bring moisture, flavor, and that unmistakable southwest taste.
How To Make Sour Cream Chicken Enchiladas
Whip up the sour cream sauce, fill the tortillas, roll, pour the sauce over, top with cheese, and bake until bubbly! Let me show you how:
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish or pan.
- Make the chicken filling: In a large bowl, combine 1 cup cheese, shredded chicken, corn, and one can of green chiles.
- Warm tortillas: Stack the tortillas on a microwave-safe plate and warm for 15–20 seconds until pliable.
- Fill tortillas: Divide the chicken mixture among the tortillas.
- Roll enchiladas: Roll up and place seam-side down in the prepared baking dish.
- Make the sauce: In a saucepan, melt butter, then stir in the flour, cumin, and coriander. Cook for 1 minute. Add the chicken broth and whisk until smooth. Let it simmer over medium heat until thickened. Then whisk in the sour cream and the remaining two cans of chiles.
- Pour the creamy enchilada sauce over the rolled enchiladas.
- Bake for 10 minutes, sprinkle the remaining cheese on top, and bake for 15 more minutes.
- Garnish and serve: Top with fresh cilantro and chopped Roma tomatoes. Serve hot with tortilla chips, guacamole, black beans, or Mexican rice.
Recipe Tips and Serving Ideas
- This recipe makes 8 enchiladas, perfect for feeding a crowd or a hungry family.
- To make this a freezer-friendly chicken enchilada recipe, assemble the enchiladas without baking, wrap tightly in plastic wrap, then freeze. Bake from frozen, covered, for 40–45 minutes, then uncover to melt the cheese.
- Want even more flavor? Add sautéed onion, a pinch of garlic powder, or a dash of chili powder to the chicken mixture.
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Sour Cream Chicken Enchiladas Recipe
Equipment
- 9×13-inch baking dish or casserole dish
- medium saucepan
- whisk
- large bowl
- Microwave-safe plate
- measuring cups and spoons
- Spoon or spatula
- Plastic wrap or foil
Ingredients
FOR THE ENCHILADAS:
- 8 (10-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese divided
- 1 ½ cups shredded cooked chicken
- 1 cup frozen corn
- 4 oz can diced green chiles
FOR THE GREEN CHILE CREAM SAUCE:
- 3 Tablespoons salted butter
- 3 Tablespoons flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 ½ cups chicken broth
- ¾ cup sour cream
- 2 (4 oz) cans chopped green chiles
GARNISHES:
- fresh cilantro chopped
- Roma tomatoes seeded and chopped
Instructions
- Move the oven rack to the middle position and preheat the oven to 375℉. Lightly grease a 9×13-inch pan with nonstick cooking spray, set aside.
MAKE ENCHILADA FILLING:
- Mix together 1 cup of cheese, chicken, corn, and 1 can of chopped green chiles.
FILL AND ROLL ENCHILADAS:
- Stack the tortillas on a microwave-safe plate, and heat them on HIGH for 15-20 seconds to make them more pliable. Divide the chicken mixture among the tortillas.
- Roll up the tortillas and place them seam side down in the prepared 9 by 13-inch pan.
MAKE GREEN CHILE CREAM SAUCE:
- In a medium saucepan, melt the butter, and then stir in the flour, cumin, coriander and cook for 1 minute. Add chicken broth and whisk until mixture is smooth. Cook over medium heat until the sauce has thickened.
- Whisk in the sour cream and remaining 2 cans of green chiles.
BAKE AND FINISH:
- Pour the green chile sauce over the top of the enchiladas. Bake for 10 minutes, and then sprinkle the enchiladas with the remaining cheese, and bake for an additional 15 minutes.
- Garnish with cilantro and tomatoes and serve.
Notes
Storage Tips
Store: Leftover enchiladas can be stored in the fridge in an airtight container or covered with plastic wrap in the baking dish. They’ll stay fresh for up to 4 days. Freeze: To freeze, assemble the enchiladas but hold off on baking. Cover the dish tightly with plastic wrap and then foil, or use a freezer-safe lid. Freeze for up to 2 months.If freezing leftovers, let them cool completely before storing in individual portions in airtight containers. Reheat (from fridge): Cover with foil and bake at 350°F for 20–25 minutes, or until heated through. You can also reheat individual portions in the microwave for 2–3 minutes. Reheat (from frozen): Bake, covered with foil, at 375°F for 40–45 minutes, then uncover and bake for another 10–15 minutes to melt and brown the cheese. Make Ahead Tips: This recipe is perfect for prepping ahead. Assemble the enchiladas and refrigerate (unbaked) up to 24 hours in advance. Add an extra 5–10 minutes to the baking time if going straight from the fridge.
Nutrition
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Sour Cream Chicken Enchiladas Recipe FAQs
Yes, you can substitute corn for flour, just be aware that corn tortillas are more likely to tear when rolling the enchiladas, which is why I prefer to use flour tortillas with this recipe.
You can use a rotisserie chicken, leftover chicken, or even canned chicken if needed.
No, these enchiladas have a mild spice level due to the green chiles. If you want spice, use medium or hot green chiles.
Some of my favorite garnishes include diced tomatoes, cilantro, green onions, and avocado slices.
More Chicken Recipes:
- Baked BBQ Chicken Drumsticks
- Oven-Baked Boneless Chicken Breasts
- Easy Oven Baked Chicken Thighs in just 35 minutes!
- Crockpot Shredded Chicken Tacos
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My family loved this recipe.
My family loves these and asks for them almost weekly. awesome recipe!
Great recipe! Our house prefers corn tortillas when making enchiladas (regardless of kind), but that is merely a texture/taste preference. The recipe is wonderful.
Made this and loved it. Will be making it again for sure.
Fantastic! They’re a staple in my house for sure!
My family loved this recipe. It was a nice change from enchiladas with red sauce. Will add to my recipe book!
So glad they love it. I personally like it better than enchiladas with red sauce.
This looks and sounds so good!
Can these be frozen?
I do not recommend it. The cream sauce will become gritty after it is frozen and then thawed.
It was fabulous! I forgot to take a picture!
So glad you loved it! It’s one of my favs!
Made this tonight and really enjoyed it!
Donna, so glad you liked it. Thanks for stopping by!
I am so glad I tried this recipe! These enchiladas are outstanding!
These are my favorite enchiladas. Easy recipe, turned out so delicious!
These are amazing! We haven’t made enchiladas in years because all the recipes had cream of chicken soup or were too complicated to make, these were neither! We will make these a regular addition to our meal planning!
Thank you!
Yay, so glad you loved this recipe! 🙂
I just made these last night and they are delicious. This is a great recipe. Thanks for sharing.
This sounds soooooo good. Can’t wait to give it a try!
Mmmmm! The crispier parts are my favorite 🙂
Too funny! I just made something very similar last night and posted the recipe today! Yours looks a bit easier.
these we’re awesome! my family can’t wait for me to make them again!!!