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Creamy Chicken Enchiladas with Sour Cream Sauce: The Ultimate Make-Ahead Family Meal

There’s nothing quite as comforting and satisfying as a pan of warm, cheesy enchiladas, and these delicious Chicken Enchiladas with Sour Cream Sauce are no exception. They make a fantastic family dinner that’s rich in flavor and incredibly satisfying. The best part? They’re incredibly freezer-friendly! Prepare a large batch, bake one for dinner tonight, and stash the rest in the freezer. Your future self will undoubtedly thank you for this thoughtful gesture on a busy weeknight. With a little strategic planning, these impressive enchiladas require surprisingly few active minutes to prepare, making them perfect for both experienced cooks and beginners alike.

Chicken Enchiladas with Sour Cream Sauce after baking and topped with pico de gallo and cilantro.

The secret to effortless enchilada making lies in strategic pre-preparation. Consider whipping up a batch of my Mexican Shredded Chicken and the homemade Sour Cream Enchilada Sauce a day or two in advance. Both components can be prepared ahead of time, significantly cutting down on active cooking on the day you plan to serve them. Once your chicken and sauce are ready, all that’s left is to roll the enchiladas, bake them until bubbly, and dinner is served!

Use the JUMP TO RECIPE link below or scroll to the bottom of the post to find the full recipe card with detailed ingredient measurements and instructions.

Why You’ll Love These Creamy Chicken Enchiladas

These enchiladas aren’t just a meal; they’re an experience. What sets them apart is the harmonious blend of tender, flavorful shredded chicken, a rich and velvety sour cream sauce, and a generous layer of melted cheese. The homemade sour cream sauce is incredibly luxurious and provides a comforting creaminess that elevates the dish far beyond typical enchiladas. Each bite delivers a perfect balance of savory chicken, tangy sauce, and gooey cheese, making it an instant family favorite. The added bonus of being freezer-friendly means you can enjoy this deliciousness anytime, making meal prep a breeze.

Ingredients for the Perfect Enchiladas

Success with this recipe hinges on a bit of planning and using the right ingredients. As mentioned, preparing the chicken and sauce in advance is key. You’ll want a batch of flavorful Mexican Shredded Chicken, and I’ve included the instructions for making my rich Sour Cream Enchilada Sauce right within this recipe. Both of these foundational elements can be made up to a few days ahead of time, allowing you to simply assemble and bake the enchiladas when you’re ready to enjoy them.

Ingredients needed to make Chicken Enchiladas with Sour Cream Sauce.

The Secret Sauce: Sour Cream Enchilada Sauce

The star of these enchiladas is undoubtedly the creamy, tangy sour cream sauce. Unlike traditional red or green enchilada sauces, this white sauce offers a milder, yet incredibly rich, flavor profile that perfectly complements the savory chicken. It’s made from a simple roux, chicken stock, diced green chilies, and, of course, sour cream. The green chilies add a subtle warmth without overpowering the creamy base. Making this sauce from scratch is surprisingly easy and yields a much fresher, more vibrant flavor than any store-bought alternative. Plus, you can easily control the seasoning to your liking.

The Chicken Filling

For the filling, a well-seasoned Mexican Shredded Chicken is ideal. This ensures that every bite of your enchilada is packed with flavor. You can prepare this chicken using various methods, such as slow cooking, instant pot cooking, or stovetop simmering, then shred it. Mixing the shredded chicken with a portion of the cheese ensures a rich, gooey filling that stays together beautifully inside the tortillas. If you don’t have time to make shredded chicken, a rotisserie chicken can be a convenient shortcut, just be sure to season it well.

The Perfect Cheese Blend

Don’t skip on using both types of cheese mentioned in the recipe! The combination of Chihuahua cheese and cheddar is what truly makes this recipe taste just like the authentic enchiladas you’d find at your favorite Mexican restaurant. Chihuahua cheese offers a fantastic melt and a slightly tangy flavor, while cheddar provides that classic sharp, savory note. These small details, along with a sprinkle of paprika on top, are what elevate this dish and set it apart, creating layers of flavor and texture that are simply irresistible.

Tortillas: Corn or Flour?

The choice between corn and flour tortillas is a matter of personal preference, and both work wonderfully in this recipe. I typically lean towards soft yellow corn tortillas for their traditional flavor and texture. However, a good quality, soft flour tortilla also makes an excellent choice, providing a slightly chewier and less fragile wrap. If using white corn tortillas, you might find them a bit prone to cracking when rolled. A quick trick is to gently warm them in a little oil in a skillet or microwave them briefly between damp paper towels to make them more pliable before filling.

Method: Assembling Your Delicious Enchiladas

Once your Mexican Shredded Chicken and Sour Cream Enchilada Sauce are prepared and ready, it’s time for the fun part: rolling up those delectable enchiladas. This process is straightforward and quick, especially when your core ingredients are pre-made.

Filling and Rolling the Tortillas

Start by combining a portion of your Chihuahua cheese with the shredded chicken. This ensures that every bite of the filling is cheesy and flavorful. Take one tortilla at a time and place about ¼ cup of the chicken and cheese mixture down the center. Gently but firmly roll the tortilla up, creating a neat, compact cylinder. The goal is to keep the filling snugly inside without overfilling, which could cause the tortillas to burst during baking. Repeat this process until all your tortillas are filled.

Filling a corn tortilla with mexican shredded chicken and rolling up for enchiladas.

Assembling in the Baking Dish

Before arranging your rolled enchiladas, prepare your 9×13 baking dish by coating the bottom with a generous layer of the sour cream sauce. This not only prevents sticking but also infuses the bottom of the enchiladas with rich flavor. Carefully place the rolled enchiladas seam-side down onto the sauce in the baking dish, arranging them snugly in a single layer until the pan is full. This recipe typically yields enough for two 9×13 pans, perfect for serving a crowd or freezing one for later.

Chicken filled tortillas rolled up and placed in a baking dish that has been lined with sour cream enchilada sauce.

Chicken filled tortillas rolled up and placed in a baking dish that has been lined with sour cream enchilada sauce. Then topped with more sauce.

Once the enchiladas are arranged, generously spoon the remaining sour cream sauce over them, ensuring they are mostly covered. Finally, sprinkle the rest of the Chihuahua cheese and the shredded cheddar cheese over the top. This creates a beautiful, bubbly, golden crust during baking. Now, they are ready for the oven!

Baking and Serving

Bake the enchiladas in a preheated oven until they are warmed through, and the cheese is beautifully melted, bubbly, and just beginning to brown around the edges. This typically takes about 25-30 minutes. Once out of the oven, allow them to rest for 5-10 minutes. This resting period allows the sauce to settle and makes for easier serving. Before diving in, finish the enchiladas off with a vibrant topping of fresh pico de Gallo and chopped cilantro. A final dusting of sweet paprika adds a lovely color and subtle flavor boost. These fresh elements cut through the richness of the enchiladas, adding brightness and a fresh kick.

Notes & Tips for Success

Achieving enchilada perfection is all about a few key details. Here are some extra tips to ensure your dish turns out flawlessly every time:

Choosing and Preparing Tortillas

While I often use soft yellow corn tortillas, a good quality, pliable flour tortilla is also an excellent choice for these enchiladas. If you opt for corn tortillas, especially white corn varieties, they can sometimes be prone to cracking when rolled. To prevent this, gently warm them before filling. You can briefly pan-fry them in a lightly oiled skillet for about 10-15 seconds per side until soft, or microwave them for 15-20 seconds between damp paper towels. This makes them much more flexible and easier to roll without tearing.

Homemade Pico de Gallo

A fresh topping makes all the difference! While store-bought pico de Gallo works in a pinch, making your own is incredibly simple and yields superior flavor. I whip up a quick pico by mixing finely chopped ripe tomatoes, white onion (or red onion for a bolder flavor), a pinch of salt and black pepper, and a splash of white vinegar or fresh lime juice. The vibrant acidity of homemade pico provides a wonderful contrast to the rich, creamy enchiladas.

Make-Ahead and Freezing Instructions

One of the greatest advantages of this recipe is its make-ahead and freezer-friendly nature. You can prepare the Mexican shredded chicken and the sour cream enchilada sauce up to 3 days in advance and store them separately in the refrigerator. When ready to assemble, simply warm them slightly before combining. For freezing, you have two options:

Freeze Unbaked: Assemble the enchiladas in an aluminum foil pan or a freezer-safe baking dish (if freezing in glass, ensure it’s suitable for freezing and drastic temperature changes). Cover tightly with aluminum foil. Freeze for up to 3 months. To bake, thaw overnight in the refrigerator, then bake as directed. Alternatively, bake from frozen, increasing the covered baking time to 45-60 minutes, then uncover and bake for an additional 20-30 minutes until bubbly and golden.
Freeze Baked: Allow the baked enchiladas to cool completely. Cut into individual portions or leave whole in the baking dish. Cover tightly with plastic wrap, then aluminum foil. Freeze for up to 2-3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for 20-30 minutes, or microwave individual portions until heated through.

Substitutions & Variations

This recipe is wonderfully adaptable, allowing for various substitutions to suit your taste or what you have on hand.

Alternative Sauces

While these are specifically Chicken Enchiladas with Sour Cream Sauce, you can absolutely customize the flavor profile by using a different sauce. Feel free to swap the sour cream sauce for a robust Red Enchilada Sauce for a more traditional, spicier kick, or a bright green enchilada sauce if you prefer a tomatillo-based flavor. Each sauce will yield a distinctly different but equally delicious dish.

Cheese Alternatives

Chihuahua Cheese, with its excellent melting properties and mild, creamy flavor, has become more widely available thanks to trends like Birria Tacos. However, if you can’t find it, don’t fret! A mix of mozzarella and cheddar cheese makes a fantastic substitute, offering both stretch and flavor. You can also use all cheddar cheese if that’s what you prefer, or a combination of white and yellow cheddar for visual appeal and balanced taste.

Topping Choices

The pico de Gallo and cilantro are my go-to toppings for serving because they add a fresh, vibrant contrast and make the dish look incredibly festive. However, if you or your family aren’t keen on them, feel free to leave one or both off. Other fantastic topping options include sliced avocado, a dollop of guacamole, extra sour cream or Mexican crema, thinly sliced radishes, or even a sprinkle of crumbled cotija cheese. Don’t be afraid to get creative!

Protein Variations

While chicken is a classic, you can easily adapt this recipe with other proteins. Cooked and shredded pork (carnitas style), seasoned ground beef, or even a vegetarian black bean and corn filling would be delicious alternatives. Adjust seasonings and cooking times accordingly for your chosen protein.

Serving Suggestions

These creamy chicken enchiladas are hearty enough to be a meal on their own, but they also pair beautifully with a variety of Mexican-inspired sides. Consider serving them with a simple side of fluffy Mexican rice, a warm bowl of refried beans or black beans, or a crisp green salad with a zesty lime vinaigrette. For an extra treat, a side of fresh guacamole or a bowl of spicy salsa would perfectly round out the meal.

More Tasty Tex-Mex Recipes!

If you loved these enchiladas, be sure to explore more of our favorite Tex-Mex recipes:

Mexican Guacamole Recipe
Creamy Chicken Enchilada Casserole
Ground Beef Enchiladas
Black Bean Dip Recipe
Easy Chicken Fajitas
Pollo Asado Recipe
Roasted Chili Corn Salsa
Topo Chico Margarita
Elotes Style Corn with Furikake

Did you make this incredibly delicious recipe? I’d love to hear from you! Please let me know by leaving a review or comment below. And don’t forget to sign up for my newsletter for more amazing recipes delivered straight to your inbox! You can also follow along on Instagram, Pinterest, and Facebook for daily inspiration and behind-the-scenes fun!

📖 Recipe

Yield: 14-16 Enchiladas

Chicken Enchiladas with Sour Cream Sauce

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

These Chicken Enchiladas with Sour Cream Sauce make a great dinner. Make a big batch & toss some in the freezer, your future self will thank you for this easy, delicious meal!

Ingredients

1 recipe Mexican Shredded Chicken
2 tablespoons Unsalted Butter
2 tablespoons All-Purpose Flour
Kosher Salt, to taste
Fresh Cracked Black Pepper, to taste
2 cups Chicken Stock
1 tablespoon Chicken Better than Bouillon (or additional chicken stock)
1 4-ounce can Diced Green Chilies
2 cups Sour Cream
3 cups Chihuahua Cheese, divided (or substitute, see notes)
14-16, 8-inch Corn or Flour Tortillas
½ cup Cheddar Cheese, shredded
Pico de Gallo, for serving
Cilantro, fresh, for serving
Sweet Paprika, for dusting

Instructions

Prepare Oven & Dish: Preheat the oven to 350˚F (175°C). Lightly grease a 9×13 baking dish (or two, if making a double batch) and set aside.

Make the Roux: In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 2-3 minutes, stirring constantly, until a light golden roux forms. Season with about ½ teaspoon of Kosher salt and ¼ teaspoon of fresh cracked black pepper.

Add Liquids: Gradually whisk in the chicken stock and the chicken bouillon (if using). Bring the mixture to a gentle boil, whisking continuously to prevent lumps. Stir in the diced green chilies.

Thicken Sauce: Reduce the heat to a simmer and continue to cook for about 5 minutes, or until the sauce has thickened to a creamy consistency.

Finish Sauce: Remove the sauce from the heat and allow it to cool slightly for about 10 minutes at room temperature. Stir in the sour cream until well combined and smooth. Taste and adjust seasoning as needed. Reserve about 1 cup of this sauce for topping the enchiladas later.

Prepare Chicken Filling: In a large bowl, combine the slightly cooled Mexican shredded chicken with 1 ½ cups of the Chihuahua cheese. Mix well to ensure the cheese is evenly distributed throughout the chicken.

Assemble Enchiladas: To form the enchiladas, take one 8-inch tortilla. Place approximately ¼ cup of the chicken and cheese mixture down the center. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish(es). This recipe typically yields enough for two 9×13 pans, with 7-8 enchiladas per pan. You can adjust the quantity as needed, making one pan for immediate consumption and one for the freezer. Continue rolling enchiladas until all the chicken mixture is used.

Top & Bake: Pour the reserved sour cream sauce evenly over the rolled enchiladas in the baking dish(es), ensuring they are mostly covered. Sprinkle the remaining Chihuahua cheese and the shredded cheddar cheese over the top.

Bake: Bake in the preheated oven, uncovered, for 25-30 minutes, or until the enchiladas are warmed through, and the cheese is beautifully melted, bubbly, and lightly golden.

Serve: Remove from the oven and let rest for 5 minutes before serving. Garnish generously with fresh pico de Gallo, chopped cilantro, and a dusting of sweet paprika. Serve immediately and enjoy!

Notes

Notes & Tips

I use soft yellow corn tortillas most of the time when I make this recipe, but a really nice and soft flour tortilla would also be a great option. White Corn tortillas can also be used, but you may need to warm them a little with some oil to prevent them from cracking when rolled. See detailed notes above in the “Tips for Success” section.

I make my own quick pico by mixing some chopped tomato, white onion, salt, pepper, and white vinegar together. This fresh topping adds a great contrast to the rich enchiladas.

Substitutions

While I make these Chicken Enchiladas with Sour Cream Sauce, you could totally make them with Red Enchilada Sauce or green if desired for a different flavor profile.

Chihuahua Cheese has become easier to find thanks to the trend of Birra Tacos, but if you can’t find it, use a mix of mozzarella and cheddar, or you can use all cheddar if you like. White and Yellow cheddar would also be a good combo for both flavor and appearance.

I like the pico de Gallo and fresh cilantro on top for serving because it looks super festive and adds a little more flavor to the enchiladas. Of course, you can leave one or both of them off if you do not prefer them. Other great toppings include sliced avocado, guacamole, or extra sour cream.

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Chicken Enchiladas with Tangy Cream Sauce