Simply Sour Cream Chicken Enchiladas: Creamy, Comforting, and Crowd-Pleasing

If you’re looking for a cozy, no-fail dinner that everyone loves, Simply Sour Cream Chicken Enchiladas are the answer. Tender chicken, melty cheese, and soft tortillas are smothered in a rich, creamy sour-cream sauce with just a hint of green chili flavor. The result is comforting, mild, and incredibly satisfying—perfect for family dinners, potlucks, or make-ahead meals.

These enchiladas are simple to prepare but taste like a special occasion dish.

Why You’ll Love These Chicken Enchiladas

• Creamy, mild flavor the whole family enjoys

• No red sauce—perfect if you prefer white enchiladas

• Great make-ahead and freezer-friendly meal

• Uses simple, everyday ingredients

This recipe is a classic for a reason: it’s reliable, comforting, and delicious.

Ingredients

• 1 lb chicken breast, diced

• 1 medium onion, minced

• 1 tablespoon vegetable oil

• 8 (8-inch) flour tortillas, softened

• 1½ cups grated Monterey Jack or Mexican-blend cheese, divided

• ¼ cup butter

• ¼ cup flour

• 1 (15-ounce) can chicken broth

• 1 cup sour cream

• 1 (4-ounce) can chopped green chilies
  (or 2 fresh chili peppers, minced)

Directions

1. Cook the filling
   In a skillet, cook chicken and onion in oil over medium-high heat until chicken is just cooked through.

2. Fill tortillas
   Divide chicken evenly among tortillas. Add about 1½ tablespoons cheese to each.

3. Roll enchiladas
   Roll tortillas and place seam-side down in a lightly greased 9×13-inch baking dish.

4. Make the sauce
   In a saucepan, melt butter. Stir in flour and cook until bubbly. Gradually whisk in chicken broth and bring to a boil, stirring frequently.

5. Finish the sauce
   Remove from heat and stir in sour cream and green chilies.

6. Assemble
   Pour sauce evenly over enchiladas. Sprinkle with remaining cheese.

7. Bake
   Bake at 400°F (205°C) for 20 minutes, until cheese is melted and sauce is bubbly around the edges.

Tips for the Best Sour Cream Enchiladas

• Don’t overcook the chicken—it will finish cooking in the oven.

• Warm tortillas slightly so they roll easily.

• For extra richness, use full-fat sour cream.

• Let enchiladas rest 5–10 minutes before serving.

Serving Suggestions

Serve with Mexican rice, refried beans, or a fresh green salad. Add toppings like chopped cilantro, sliced avocado, or extra green onions if desired.

Frequently Asked Questions (FAQ)

Can I freeze these enchiladas?

Yes. Assemble, top with cheese, double-wrap, and freeze before baking for up to 3 months.

Can I use rotisserie chicken?

Absolutely. About 3 cups chopped cooked chicken works well.

Are these spicy?

No—they’re mild. Use hot green chilies or add jalapeños if you want heat.

Can I use corn tortillas?

Flour tortillas work best for this creamy sauce, but corn can be used if softened well.