You won’t believe how a few simple ingredients can transform into a Tex-Mex masterpiece in your kitchen. That’s exactly what my Easy Creamy Sour Cream Chicken Enchiladas deliver—a comforting dish that wraps tender shredded chicken in soft tortillas and coats it in a creamy, tangy sauce topped with gooey cheese. Best of all, this recipe is a quick weeknight meal, ready in under 30 minutes, perfect for busy families craving homemade goodness. Plus, it offers a fantastic twist: whether you want to go vegetarian, spice things up, or try different cheeses, the options are endless! Are you ready to bring a little fiesta to your dinner table? Why Are These Enchiladas So Irresistible? Quick and Easy: This recipe transforms a handful of simple ingredients into a delicious meal in under 30 minutes, perfect for busy weeknights. Customizable Options: Whether you prefer the classic chicken filling or want to experiment with a vegetarian option by adding sautéed zucchini and bell peppers, these enchiladas offer versatility for everyone. Family-Friendly Delight: Kid-approved and comforting, they are guaranteed to be a hit with the whole family, pairing harmoniously with sides like Mexican rice or guacamole. Creamy Perfection: The tasty combination of sour cream and cheese creates a rich sauce that wraps each enchilada in cozy goodness, just like your favorite Tex-Mex restaurant dishes. Meal Prep Winner: Try assembling them ahead of time and popping them in the oven when you’re ready—an excellent way to have a delightful meal at your fingertips! If you enjoy similar flavours, check out my Herb Roasted Chicken or Chicken Alfredo Lasagna for more delicious ideas! Creamy Sour Cream Chicken Enchiladas For the Filling Cooked, Shredded Chicken – Main protein source for substance; use rotisserie chicken for a no-fuss prep. Onion (1/2 medium, diced) – Adds depth of flavor; sauté for sweetness and aroma. Garlic Powder (1 teaspoon) – Infuses aromatic flavor; switch to fresh garlic for a more vibrant taste. Salt and Pepper to taste – Essential seasonings that enhance the overall flavor profile. For the Wraps Flour Tortillas (8 pieces) – Ideal base for creamy fillings; opt for gluten-free tortillas for a healthier choice. For the Sauce Sour Cream (1 cup) – Provides creaminess and tang; this is the hallmark of your creamy sour cream chicken enchiladas. Enchilada Sauce (10 oz can) – Adds moisture and flavor; choose a spicy option for an extra kick. For the Toppings Shredded Cheddar Cheese (1 cup) – Offers flavor and melty texture; feel free to swap with your preferred cheese. Shredded Monterey Jack Cheese (1 cup) – Enhances creaminess; mozzarella or Gouda can be great alternatives. Vegetable Oil (1 tablespoon) – Used for sautéing onions; you can substitute olive oil for a healthier option. Step‑by‑Step Instructions for Creamy Sour Cream Chicken Enchiladas Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C). This ensures that your Creamy Sour Cream Chicken Enchiladas will bake evenly and develop a lovely golden crust as the cheese melts. While the oven warms up, gather your ingredients and get ready to create a delicious family meal. Step 2: Sauté the Onions In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onions and sauté for about 5 minutes, stirring occasionally, until they become translucent and fragrant. This step adds depth to your dish, giving your enchiladas a flavorful base. Step 3: Mix the Filling In a large mixing bowl, combine the shredded chicken, sautéed onions, 1 teaspoon of garlic powder, and salt and pepper to taste. Stir well to ensure the chicken absorbs all the flavors from the onions and spices. This mixture is the star filling of your creamy sour cream chicken enchiladas. Step 4: Prepare the Tortillas Take 8 flour tortillas and lay them on a flat surface. Spoon a generous amount of the chicken mixture onto each tortilla, then roll them up tightly, placing them seam-side down in a greased 9×13-inch baking dish. This assembly technique keeps your enchiladas intact and ready for the creamy sauce. Step 5: Make the Sauce In a bowl, whisk together 1 cup of sour cream and a 10 oz can of enchilada sauce until smoothly combined. This creamy sauce will envelop your rolled tortillas, imparting a rich, tangy flavor. Drizzle the sauce generously over the assembled enchiladas, ensuring they are evenly coated. Step 6: Add Cheese Toppings Sprinkle 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese evenly over the top of the sauced enchiladas. The combination of these cheeses will melt beautifully, creating a gooey, delicious topping that enhances the overall flavor of the creamy sour cream chicken enchiladas. Step 7: Bake the Enchiladas Place the baking dish into your preheated oven and bake for 20-25 minutes. Keep an eye on the enchiladas, and once the cheese is golden and bubbling, you’ll know they are ready. The tantalizing aroma will fill your kitchen, making it hard to wait for that first bite. Step 8: Serve and Enjoy Remove the enchiladas from the oven and let them sit for a few minutes to set. Serve warm with your favorite sides, such as Mexican rice or guacamole. Get ready to savor every forkful of these creamy sour cream chicken enchiladas, a dish sure to impress your family! Expert Tips for Creamy Sour Cream Chicken Enchiladas Coating Consistency: Ensure an even layer of sauce on the enchiladas to avoid dryness. This helps keep everything creamy and delicious. Make-Ahead Magic: Assemble your enchiladas a day ahead, refrigerate, and bake when ready. This makes dinner prep easier on busy nights. Freezing Guide: Unbaked enchiladas can be frozen for up to 3 months. Just remember to add extra baking time if cooking from frozen. Healthier Substitutes: Swap sour cream for Greek yogurt for a lighter version without compromising creaminess. Ingredient Swaps: Experiment with different proteins or vegetables in the filling; the creamy sour cream chicken enchiladas adapt beautifully to your preferences! What to Serve with Creamy Sour Cream Chicken Enchiladas Elevate your dining experience with delightful sides that complement the rich flavors of your enchiladas and add vibrant contrast to the meal. Spanish Rice: A fluffy, seasoned rice that balances the creamy sauce, adding a hearty presence to the plate. Refried Beans: Creamy and slightly smoky, these beans enhance the Tex-Mex experience, and their texture pairs perfectly with enchiladas. Guacamole: The creamy avocado dip provides a fresh contrast and a burst of flavor, making each bite even more satisfying. Pico de Gallo: This fresh salsa adds a zesty kick and acidity that cuts through the richness, brightening every mouthful. Crisp Green Salad: Enjoy a light mix of greens with a tangy dressing; the crunch and freshness will balance the heaviness of the enchiladas. Margaritas or Mexican Beer: Pair your meal with refreshing drinks that enhance the flavors and add a celebratory touch to your dinner. With these wonderful pairings, your creamy sour cream chicken enchiladas will shine even brighter on the dinner table! Make Ahead Options These Creamy Sour Cream Chicken Enchiladas are a lifesaver for busy home cooks looking to save time during the week! You can assemble the entire dish up to 24 hours in advance by following the usual steps but halting before baking. Simply cover the assembled enchiladas with foil and refrigerate. This keeps them fresh and flavorful while allowing the flavors to meld beautifully. If you’re thinking of prepping even further ahead, freeze the unbaked enchiladas for up to 3 months. When you’re ready to enjoy, just thaw them overnight in the fridge, then bake as directed, ensuring they come out just as delicious as a freshly made batch. Creamy Sour Cream Chicken Variations Let your creativity shine by customizing these enchiladas to suit your taste and dietary needs! Vegetarian: Swap chicken for sautéed zucchini and bell peppers to create a hearty vegetarian option. The vibrant colors and flavors will delight every palate. Spicy Kick: Add chopped jalapeños or a spicy enchilada sauce for an extra layer of heat. This adjustment will awaken your senses and add a kick to your dish. Cheesy Delight: Experiment with bold cheeses like pepper jack or feta to give your enchiladas a unique twist. Each cheese brings its own personality to the dish. Gluten-Free: Use corn tortillas instead of flour for a delicious gluten-free version. They bring a lovely flavor and texture, perfect for any dietary requirement. Creamy Alternative: Replace sour cream with Greek yogurt for a tangy and healthier take on the sauce. The consistency remains, while the nutritional profile improves. Flavor Boost: Incorporate taco seasoning into the chicken mixture for an extra punch of flavor. The aromatic spices will elevate your enchiladas to new heights! If you love this Tex-Mex delight, you might also enjoy Garlic Shrimp Pasta or check out my Southern Butter Chicken for more family-friendly meal inspirations. How to Store and Freeze Creamy Sour Cream Chicken Enchiladas Fridge: Store leftovers in an airtight container for up to 3 days for best flavor and freshness. Make sure to cool the enchiladas to room temperature before sealing. Freezer: Unbaked enchiladas can be frozen for up to 3 months. Wrap tightly in plastic wrap, then foil to prevent freezer burn. When ready to bake, thaw overnight in the fridge. Reheating: For best results, reheat in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. For shorter time, use the microwave, but the oven gives a better texture. Make-Ahead Tip: Assemble the creamy sour cream chicken enchiladas ahead of time, refrigerate, and simply bake them when you’re ready for a quick weeknight meal! Creamy Sour Cream Chicken Enchiladas Recipe FAQs How do I know if the ingredients I’m using are ripe or fresh? Absolutely! For the best flavor in your Creamy Sour Cream Chicken Enchiladas, choose fresh ingredients. Look for onions that are firm and free from dark spots or soft spots. Tortillas should be soft and pliable; any cracks indicate they may be stale. Opt for shredded chicken that is moist and has a fresh smell. What is the best way to store leftovers? Very! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to let the enchiladas cool to room temperature before sealing them up to maintain their texture. Label the container with the date to keep track of freshness! Can I freeze the enchiladas for later? Definitely! Unbaked Creamy Sour Cream Chicken Enchiladas can be frozen for up to 3 months. Wrap the enchiladas tightly in plastic wrap, then in foil to prevent freezer burn. When you’re ready to bake, just thaw them overnight in the fridge and then bake as directed, possibly adding 5-10 more minutes to ensure they are heated through. What if my enchiladas turn out dry? Oh no! If your enchiladas end up dry, it’s likely due to insufficient sauce. To troubleshoot, ensure you coat the tortillas thoroughly with the sour cream and enchilada sauce mixture before baking. If you do encounter dryness, you can add a little extra sauce when serving to reintroduce moistness, or serve with a side of salsa to enhance flavors. Are these enchiladas suitable for everyone, including those with allergies? Absolutely! While this recipe is quite family-friendly, adjustments can be made for specific dietary needs. If anyone in your family has a gluten allergy, use gluten-free tortillas. For dairy-free options, you can swap the sour cream out for a dairy-free yogurt alternative. Always check labels for specific allergies, especially concerning cheeses and sauces. Can I make these enchiladas ahead of time? Very! You can assemble the Creamy Sour Cream Chicken Enchiladas up to a day in advance. Just prepare them as instructed, cover with foil, and place them in the refrigerator until ready to bake. This is a fantastic way to save time on busy weeknights—just pop them in the oven when you’re ready! Creamy Sour Cream Chicken Enchiladas That Wow the Family These Creamy Sour Cream Chicken Enchiladas are a quick Tex-Mex delight, perfect for busy weeknights. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 25 minutes minsTotal Time 35 minutes mins Servings: 4 enchiladasCourse: ChickenCuisine: Tex-MexCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Filling2 cups Cooked, Shredded Chicken use rotisserie chicken for a no-fuss prep.1/2 medium Onion (diced) sauté for sweetness and aroma.1 teaspoon Garlic Powder switch to fresh garlic for a more vibrant taste.Salt and Pepper to tasteFor the Wraps8 pieces Flour Tortillas opt for gluten-free tortillas for a healthier choice.For the Sauce1 cup Sour Cream this is the hallmark of your creamy sour cream chicken enchiladas.10 oz Enchilada Sauce choose a spicy option for an extra kick.For the Toppings1 cup Shredded Cheddar Cheese feel free to swap with your preferred cheese.1 cup Shredded Monterey Jack Cheese mozzarella or Gouda can be great alternatives.1 tablespoon Vegetable Oil you can substitute olive oil for a healthier option. Equipment Skilletmixing bowlBaking dish Method Step-by-Step InstructionsPreheat your oven to 350°F (175°C).In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onions and sauté for about 5 minutes until they become translucent.In a large mixing bowl, combine the shredded chicken, sautéed onions, garlic powder, and salt and pepper. Stir well.Take 8 flour tortillas and lay them on a flat surface. Spoon the chicken mixture onto each tortilla, then roll them up tightly, placing seam-side down in a greased baking dish.In a bowl, whisk together sour cream and enchilada sauce until smoothly combined. Drizzle the sauce over the rolled tortillas.Sprinkle shredded cheddar cheese and Monterey Jack cheese evenly over the top.Place the baking dish into your preheated oven and bake for 20-25 minutes until the cheese is golden.Remove from the oven and let sit for a few minutes to set. Serve warm. Nutrition Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg NotesFor best results, consider serving with sides like Mexican rice or guacamole. These enchiladas can be made ahead and easily baked when ready to eat. Tried this recipe?Let us know how it was!
