Easy Sour Cream Chicken Enchiladas with Green Chile Sauce – Cozy, Creamy, and Weeknight-Friendly

If comfort could be wrapped in a tortilla, this would be it. These sour cream chicken enchiladas are creamy, cheesy, and loaded with tender chicken, all topped with a mild green chile sauce that brings just enough warmth. They’re easy to make, friendly to picky eaters, and perfect for busy weeknights or casual weekends.

You don’t need any fancy ingredients, and the steps are simple. Best of all, they reheat beautifully, so leftovers feel like a bonus meal.

What Makes This Special

This recipe hits that sweet spot between convenience and flavor. The green chile sauce is savory and tangy without being too spicy, so it works for most palates.

Sour cream and a touch of cheese make the sauce extra silky, clinging to every bite. You can use rotisserie chicken, which speeds things up in a big way. The result is creamy comfort with a gentle kick—and minimal fuss.

Shopping List

• Cooked chicken: 3 cups, shredded (rotisserie chicken works great)
• Flour tortillas: 10–12 small (6-inch) or 8 medium (8-inch)
• Butter: 3 tablespoons
• All-purpose flour: 3 tablespoons
• Chicken broth: 2 cups (low-sodium preferred)
• Green chiles: 2 cans (4 ounces each), diced and mild or medium
• Sour cream: 1 cup (full-fat for best texture)
• Onion: 1 small, finely chopped
• Garlic: 2 cloves, minced
• Monterey Jack cheese: 2 cups, shredded (plus more for topping)
• Cilantro: A small handful, chopped (optional)
• Cumin: 1 teaspoon
• Salt and pepper: To taste
• Neutral oil: 1–2 tablespoons (for softening tortillas, optional)
• Lime: 1, cut into wedges (optional for serving)

How to Make It

1. Prep the oven and pan: Preheat the oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish.

2. Warm the tortillas (optional but helpful): Heat a slick of oil in a skillet and warm each tortilla for about 10–15 seconds per side. This prevents cracking when rolling. Blot excess oil with paper towels.
3. Sauté aromatics: In a saucepan, melt the butter over medium heat.

   Add the onion and cook 3–4 minutes until soft. Stir in the garlic and cumin and cook 30 seconds until fragrant.

4. Build the roux: Sprinkle in the flour and stir for 1 minute to form a paste.
5. Make the sauce: Gradually whisk in the chicken broth until smooth. Simmer 3–5 minutes, stirring, until slightly thickened.
6. Add green chiles: Stir in the diced green chiles.

   Season with salt and pepper. Remove from heat and let it cool for 2–3 minutes.

7. Finish with sour cream: Whisk in the sour cream until the sauce is creamy and uniform. If it seems too thick, add a splash more broth.
8. Make the filling: In a bowl, mix the shredded chicken, 1 cup of the sauce, and 1 cup of shredded Monterey Jack.

   Add a pinch of salt and pepper. Fold in chopped cilantro if using.

9. Fill and roll: Spoon a generous amount of filling into the center of each tortilla. Roll snugly and place seam-side down in the baking dish.
10. Top with sauce and cheese: Pour the remaining sauce evenly over the enchiladas.

    Sprinkle with 1–1½ cups shredded cheese.

11. Bake: Bake for 18–22 minutes, until the cheese is melted and bubbling. If you want a golden top, broil for 1–2 minutes at the end, watching closely.
12. Rest and serve: Let the enchiladas rest for 5 minutes. Garnish with cilantro and serve with lime wedges.

Keeping It Fresh

Leftovers keep well for 3–4 days in the fridge in an airtight container.

Reheat in the oven at 325°F until warmed through or microwave in short bursts to avoid overcooking. For freezing, assemble but do not bake. Wrap tightly and freeze up to 2 months.

Thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.

Health Benefits

• Protein-rich: Chicken provides lean protein to help keep you full and support muscle health.
• Calcium and vitamin D: Cheese and sour cream add calcium. Opt for dairy with added vitamin D if available.
• Customizable sodium: Using low-sodium broth and seasoning to taste helps control salt intake.
• Balanced meal potential: Serve with a crisp salad, sautéed peppers, or beans for fiber and micronutrients.
• Energy-smart carbs: Tortillas provide complex carbs; choose whole-wheat tortillas if you want extra fiber.

Pitfalls to Watch Out For

• Curdled sauce: Adding sour cream to sauce that’s too hot can cause splitting. Remove from heat and let it cool briefly before whisking in the sour cream.
• Dry filling: Overcooked chicken or not enough sauce leads to dryness.

  Mix some sauce into the filling and reserve enough to cover the enchiladas generously.

• Tortillas tearing: Cold or stiff tortillas crack when rolled. Warm them slightly to keep them pliable.
• Watery sauce: If the sauce is thin, simmer longer to thicken before assembling. It should lightly coat a spoon.
• Over-salting: Cheese and canned chiles add sodium.

  Taste the sauce before adding extra salt.

Recipe Variations

• Extra Veggie: Stir in sautéed bell peppers, spinach, corn, or zucchini to the filling for more color and nutrients.
• Spicier Kick: Use medium or hot green chiles, add a chopped jalapeño to the onions, or sprinkle in a pinch of cayenne.
• Whole-Wheat or Corn: Swap flour tortillas for whole-wheat for more fiber, or use corn tortillas for a gluten-friendly option. If using corn, warm them well so they don’t crack.
• Lighter Version: Use light sour cream and reduce the cheese by one-third. Add extra vegetables to keep the filling moist.
• Green Enchilada Sauce Shortcut: Replace the homemade sauce with a canned green enchilada sauce, then whisk in sour cream for quick assembly.
• Cheese Swap: Pepper Jack adds heat; Oaxaca or Chihuahua melts beautifully for a more traditional vibe.
• Make-Ahead Casserole: Layer tortillas, filling, and sauce lasagna-style instead of rolling for a faster prep.

FAQ

Can I use canned chicken?

Yes, in a pinch.

Drain it well and shred gently with a fork. The texture won’t be as juicy as rotisserie or poached chicken, so mix in a bit more sauce to keep it moist.

How do I prevent the sour cream from curdling?

Take the sauce off the heat and let it cool for a minute before adding sour cream. Whisk it in slowly.

If you accidentally overheat, blend the sauce to smooth it out—it won’t be perfect, but it will still taste good.

What’s the best chicken to use?

Rotisserie chicken is the easiest and adds great flavor. Otherwise, poach chicken breasts in lightly salted water or broth, then shred. Thighs also work well and stay tender.

Can I make this gluten-free?

Yes.

Use corn tortillas and swap the all-purpose flour for a gluten-free flour blend or cornstarch (use 2 tablespoons cornstarch whisked into cool broth before adding to the pan).

What sides go well with these enchiladas?

Try a simple lettuce and avocado salad, Mexican-style rice, black or pinto beans, or roasted corn. A squeeze of lime and some radishes brighten the plate.

How can I add more tang?

Stir a spoonful of green salsa or a splash of lime juice into the sauce. You can also add a bit of Greek yogurt alongside the sour cream for extra tanginess.

Can I assemble this ahead of time?

Yes.

Assemble up to 24 hours ahead, cover, and refrigerate. Add 5–10 minutes to the baking time if going straight from the fridge.

In Conclusion

These Easy Sour Cream Chicken Enchiladas with Green Chile Sauce are everything a cozy meal should be: creamy, cheesy, and full of flavor without a lot of work. They come together with pantry staples, welcome shortcuts like rotisserie chicken, and adapt to whatever heat level you like.

Make them for a weeknight dinner, meal prep for later, or bring them to a potluck. They’re simple, satisfying, and exactly the kind of recipe you’ll come back to again and again.