These sour cream chicken enchiladas are packed full of authentic Mexican flavors and are quick enough to make for a weeknight meal. This creamy baked dish is sure to be a family favorite and is perfect for serving a crowd.
We always have a Mexican night in our house, we’re all fans of those delicious flavors! These sour cream chicken enchiladas were such a hit I was asked to make the again the next night!
How to Make Sour Cream Chicken Enchiladas
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Preheat the oven to 350 degrees.
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Prepare the enchilada sauce: In a small saucepan, melt the butter over medium heat. Add in the onion, garlic, salt, and cumin and cook for a minute until softened. Stir in the flour and let it cook for about 30 seconds until it forms a paste. Gently and gradually whisk in the chicken broth, and continue to whisk until the mixture reaches a smooth, sauce-like consistency. If you add too much liquid, let the mixture simmer for a minute to reduce. Stir in the sour cream and green chiles and remove from heat.
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Prepare the filling: In a bowl, combine the shredded chicken, black beans, green onions, 1 cup of cheese, and 1 cup of enchilada sauce.
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Fill the enchiladas: Pour a 1/2 cup of the enchilada sauce on the bottom of a greased 9×13 baking dish. Then, fill each tortilla with about 1/2 cup of enchilada filling. Placed the enchiladas, seam side down, into the baking dish. Pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese on top.
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Bake: Bake in the oven, uncovered, for 20-30 minutes until the cheese has melted and the edges tortillas are starting to become brown and crispy. If desired, top with fresh cilantro, chopped onion, chopped jalapeño peppers, avocado slices, and cotija cheese.
A delicious creamy chicken enchilada recipe
Most enchilada recipes call for a tomato sauce for he base of them, but these ones have a creamy base made with sour cream, no tomatoes in sight. They are rich and creamy and great for the whole family. I love adding fresh toppings to the baked enchiladas, it really lifts the dish and makes it so pretty to serve to the table.
Can you make enchiladas ahead of time?
These sour cream enchiladas are a great dish to make ahead of time. You can prep the whole dish, up to putting it in the oven, then cover it and keep in the fridge for several hours. Then just bake it in the pre-heated oven before you are ready to serve.
You can also bake the whole dish ahead of time, let it cool and cover it in the fridge, then simply reheat it before serving. If you have any leftovers, they taste fantastic the next day!
What do you serve with chicken enchiladas?
These enchiladas are delicious enough and hearty enough to serve by themselves, but for some vegetable variety, they are great to serve with:
- A green side salad
- Corn on the cob
- Refried beans
- Grilled zucchini
- Green beans
- Grilled asparagus
…to name a few!
Top Tips to Make This Sour Cream Chicken Enchiladas Recipe
- Prepare the enchiladas in a 9×13 baking dish.
- Grease the baking dish before adding the sauce for easy removal.
- Bake the enchiladas in a pre-heated oven for the best results.
- I used black beans in this dish but you can use whatever you have to hand.
- Keep an leftovers covered in the fridge and reheat once in the oven.
For more Mexican chicken recipes:
- Spicy Mexican Chicken Soup Recipe
- Mexican Chicken Sheet Pan Nachos
- Mexican Street Corn Chicken Salad
- Chicken Mexican Pizzas
If you have tried this sour cream chicken enchilada recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Sour Cream Chicken Enchiladas
Ingredients
- 2 1/2 cups shredded chicken
- 1 can 15 ounces black beans, drained
- 4 green onions chopped
- 2 cups Monterrey Jack cheese divided
- 4 tablespoons butter
- 1 tablespoon minced onion
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1 teaspoon ground cumin
- 5 tablespoons flour
- 2-3 cups chicken broth
- 1 cup sour cream
- 1 can 4 ounces green chiles
- Juice of 1/2 lime
- 8 large flour tortillas
Toppings:
- Chopped fresh cilantro
- Chopped onion
- Chopped jalapeno peppers
- Avocado slices
- Cotija cheese
Instructions
- Preheat the oven to 350 degrees.
- Prepare the enchilada sauce: In a small saucepan, melt the butter over medium heat. Add in the onion, garlic, salt, and cumin and cook for a minute until softened. Stir in the flour and let it cook for about 30 seconds until it forms a paste. Gently and gradually whisk in the chicken broth, and continue to whisk until the mixture reaches a smooth, sauce-like consistency. If you add too much liquid, let the mixture simmer for a minute to reduce. Stir in the sour cream and green chiles and remove from heat.
- Prepare the filling: In a bowl, combine the shredded chicken, black beans, green onions, 1 cup of cheese, and 1 cup of enchilada sauce.
- Fill the enchiladas: Pour a 1/2 cup of the enchilada sauce on the bottom of a greased 9×13 baking dish. Then, fill each tortilla with about 1/2 cup of enchilada filling. Placed the enchiladas, seam side down, into the baking dish. Pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese on top.
- Bake: Bake in the oven, uncovered, for 20-30 minutes until the cheese has melted and the edges tortillas are starting to become brown and crispy. If desired, top with fresh cilantro, chopped onion, chopped jalapeño peppers, avocado slices, and cotija cheese.
Penny says
I am in the process of making you sour cream enchiladas, but not sure where I put the lime juice? I will put it with the chicken mixture? Please let me know if this is right. Thank you.
Becky Hardin says
Yes, that’s correct! Sorry about the confusion!
Gem says
I had the same problem. I forgot to put it in, so I just plan on adding a little lime juice on top.
Helen Betts says
Another great enchilada recipe! The only thing I changed was to add a teaspoon of hot New Mexico chile powder to the cumin/salt mix as we like things a bit spicy. I was sure there would be too much filling, but in fact it was perfect for eight 8-inch flour tortillas.
Becky Hardin says
Thanks, Helen!! I’m glad you loved it!
Eric Artherton says
Love , love , love this recipe
Becky Hardin says
Thanks for stopping by and sharing, Erica!
Pamme says
Very good recipe; don’t let the enchiladas bake too long or the tortilla edges + the cheese topping will harden. In other words: follow the recipe’s suggested time!
Becky Hardin says
Thanks for sharing your experience, Pamme!