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Home » Recipes » Chicken

Sour Cream Chicken Enchiladas

Published: Sep 5, 2025 by Debra Clark · Leave a Comment

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These Sour Cream Chicken Enchiladas are creamy, cheesy, and exactly what your dinner table has been missing. It's the kind of meal that makes your family pause mid-bite and say, "Whoa, what is this magic?"

Shredded chicken, melty cheese, and a dreamy white sauce all baked up in one bubbly dish. This is comfort food with a capital C. Bonus? It's easy enough for a Tuesday and tasty enough for company!

Close-up of two sour cream chicken enchiladas being served from the casserole dish, topped with golden brown cheese and fresh cilantro.
Jump to:
  • What makes this recipe irresistible
  • Ingredients
  • White Chicken Enchilada Casserole
  • Frequently asked questions (FAQ's)
  • Deb's top tips
  • More recipes you'll love
  • What to serve with
  • Wrapping it up

What makes this recipe irresistible

It's all about that sauce, baby. This creamy white enchilada sauce made with sour cream and a hint of garlic is the stuff dinnertime dreams are made of.

It clings to every tortilla, hugs every bite of chicken, and gives this dish that rich, restaurant-style taste, without leaving your kitchen or your pajama pants. Plus, it's customizable! Spice it up, tone it down, toss in some veggies...make it your own!

All of the ingredients to make the enchilada recipe. With print overlay for clarification.

Ingredients

Please refer to the printable recipe card at the bottom of this post for the exact measurements. 

Zoomed-in view of melty, creamy white chicken enchiladas being lifted from the pan-cheese pull and green chiles visible in every bite.
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White Chicken Enchilada Casserole

Cheesy, creamy, and full of flavor-these Sour Cream Chicken Enchiladas are the comfort food dinner you'll want to make again and again.
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Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Lunch or Dinner
Cuisine: American
Servings: 4 servings
Calories: 766kcal
Author: Deb Clark

Equipment

  • 1 9x13 casserole dish

Ingredients

  • 3 cups cooked shredded chicken (rotisserie chicken works great)
  • 2 cups shredded Monterey Jack cheese divided
  • 4 ounce diced green chilies
  • 8 small flour tortillas
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 12 ounce can chicken broth
  • 1 cup sour cream
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Optional garnishes: a sprinkle of smoked paprika, fresh cilantro or sliced green onions for garnish

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
  • In a bowl, combine shredded chicken, half the shredded cheese, and green chilies. Stir to mix.
    A white mixing bowl filled with shredded chicken, diced green chiles, and shredded cheese being stirred with a blue spatula.
  • Assemble enchiladas: Divide the chicken mixture between the tortillas, roll them up, and place seam-side down in the prepared dish.
    Hand folding a flour tortilla around creamy chicken enchilada filling, with more rolled tortillas lined up in a white baking dish beside it.
  • Make the white sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in chicken broth and cook until thick and bubbly, about 3-5 minutes.
    Chicken broth being poured into a roux in a saucepan to make homemade white enchilada sauce, surrounded by sour cream and seasonings.
  • Remove from heat and stir in sour cream, garlic powder, salt, and pepper. Don't let it boil, just warm enough to blend.
    Thick and creamy sour cream enchilada sauce in a saucepan, stirred with a blue spatula.
  • Spoon the sauce evenly over the enchiladas. Sprinkle the remaining ½ cup cheese on top, sprinkle lightly with smoked paprika. Bake uncovered for 30-35 minutes, or until hot and bubbly.
    Hand sprinkling shredded Monterey Jack cheese over a casserole dish filled with enchiladas covered in white sauce.
  • Broil for 2-3 minutes at the end if you want a golden top. Serve with a sprinkle of cilantro or green onions, serve and enjoy!
    Golden brown sour cream chicken enchiladas fresh out of the oven, topped with bubbly cheese and garnished with chopped cilantro.

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    Nutrition

    Calories: 766kcal | Carbohydrates: 39g | Protein: 48g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 180mg | Sodium: 1532mg | Potassium: 516mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1046IU | Vitamin C: 3mg | Calcium: 596mg | Iron: 5mg
    Three creamy chicken enchiladas on a white plate, smothered in melted cheese and sour cream sauce, served with a lime wedge for a pop of color and flavor.

    Frequently asked questions (FAQ's)

    Can I make these ahead of time?

    You bet. Assemble the enchiladas, cover, and pop them in the fridge. When you're ready to bake, just add 5-10 extra minutes. Or freeze 'em and pull them out on a busy night-future you will be grateful.

    Do I have to use sour cream?

    Well, yeah...it's kind of the whole point here! But if you're in a pinch, Greek yogurt will work. It'll be tangier, but still creamy.

    Corn or flour tortillas?

    Both work! Flour rolls easier, corn brings more flavor. If you use corn, warm them up first so they don't crack on you mid-roll.

    Deb's top tips

    Don't be stingy with the sauce! Ladle it on like you're blessing the dish. Extra cheese on top? Always!

    Overhead view of a plated serving of cheesy sour cream chicken enchiladas with lime wedges, fresh cilantro, and a bubbling casserole dish in the background.

    More recipes you'll love

    If you love this kind of cozy, melty, can't-stop-eating-it dinner, there's a whole lineup waiting for you! Try my Queso Chicken Spaghetti for a cheesy twist on Tex-Mex, or keep the comfort train rolling with Crockpot Chicken Enchilada Soup. It's like a warm hug in a bowl.

    And be sure to try the Ground Beef Tostadas or the Authentic Posole. Both are big on flavor, easy on effort, and total crowd-pleasers.

    What to serve with

    If you're looking to balance out all that cheesy, creamy goodness, these fresh and flavorful sides are here to brighten up the plate:

    A big bowl of Mexican Street Corn (esquites) adds just the right amount of tangy crunch-no grill needed! Or keep it simple with homemade guacamole and chips, because let's be honest… no one's ever mad about guac.

    And if you're in a salad mood, a Southwest Salad loaded with crisp lettuce, black beans, corn, and a zippy cilantro-lime dressing brings color, texture, and just the right amount of sass to your dinner table. 😋

    Wrapping it up

    So there you have it-your new weeknight dinner hero. These Sour Cream Chicken Enchiladas are easy to make, full of flavor, and guaranteed to earn you some dinnertime compliments (and maybe even a clean plate or two).

    When you give them a try, swing back and leave a comment below. I'd love to hear what you think! And if you're feeling fancy, snap a pic and tag me on social. There's always room at the table for another comfort food favorite!

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    • Cheesy Angel Chicken Casserole in baking dish, with a spatula removing a serving from the dish.
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    • A look inside the casserole dish with one large serving scooped out, showing the creamy interior.
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    About Debra Clark

    Hey I'm Deb Clark, and I'm the owner of Bowl Me Over! We live in the sleepy little town of Scappoose, Oregon. And I admit it... I love food! Join me in this foodie journey (even if you've never cooked before!) I will help you learn to be confident in the kitchen! Want to learn more? Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

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    Blogger Deb Clark smiling at camera holding a plate filled with a casserole.
    Welcome to Bowl Me Over!

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