Name: Easy Sour Cream Chicken Enchiladas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: Flour tortillas; 2 cups cooked shredded chicken; ½ teaspoon chili powder (optional); 2 cups shredded Monterey Jack cheese, divided; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 4 oz diced green chiles; 1 teaspoon dried cilantro; ½ teaspoon onion powder; ½ teaspoon garlic powder; ¼ teaspoon black pepper

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I love how this recipe transforms flour tortillas into a cheesy, creamy, chicken‑filled Tex‑Mex classic. It’s basically comfort food at its best—tender shredded chicken wrapped in tortillas, bathed in a luscious green chili sour cream sauce, and baked until golden and bubbly. Easy Sour Cream Chicken Enchiladas

Why I’ll Love This Recipe

I appreciate how it’s simple—I can use rotisserie or leftover chicken, so most of the work is just assembling and baking. It skips the usual “cream of chicken soup,” yet still delivers rich, cheesy goodness. It’s kid‑friendly, and I can easily modify or omit the chili powder to suit my heat preference.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flour tortillas
2 cups cooked shredded chicken
½ teaspoon chili powder (optional)
2 cups shredded Monterey Jack cheese, divided
3 tablespoons butter
3 tablespoons all‑purpose flour
2 cups chicken broth
1 cup sour cream
4 oz diced green chiles
1 teaspoon dried cilantro
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon black pepper

Directions

Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
In a bowl, combine the shredded chicken, chili powder, and 1 cup of cheese.
Spoon the mixture into tortillas, roll them up, and place them seam‑side down in the baking dish.
In a saucepan, melt butter and whisk in flour to form a roux. Cook for about one minute.
Slowly whisk in chicken broth until smooth and thickened.
Remove from heat and stir in sour cream, green chiles, cilantro, onion powder, garlic powder, and black pepper.
Pour the sauce over the enchiladas and top with the remaining cheese.
Bake for 20–22 minutes, then broil for 2–3 minutes until golden and bubbly.

Servings and timing

This recipe yields 6 servings.

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I’ve tried several tweaks that work well:

Add a can of RoTel for extra flavor and a tomato kick
Mix in black beans, corn, or cooked rice with the filling
Swap in pepper jack cheese for a spicy kick
Use corn tortillas for a more traditional option—just warm them first so they don’t crack

Storage / reheating

I store leftovers covered in the fridge for up to 3 days
I freeze assembled (but unbaked) enchiladas for up to 3 months
To reheat from frozen, I bake covered at 300°F for about 1 hour, then uncover and bake 10–15 more minutes
For refrigerated leftovers, I reheat in the oven at 350°F for 15–20 minutes or microwave individual portions

FAQs

1. Why are my enchiladas soggy?

I may have added too much sauce. I want them moist, not soaked—using just enough sauce to coat is key.

2. Should I bake them covered or uncovered?

I bake them uncovered. The filling is already cooked, so I’m just melting the cheese and letting everything heat through.

3. Flour or corn tortillas—which is better?

I prefer flour tortillas for that soft, Tex‑Mex texture. Corn tortillas can be used too, but I make sure to warm them first so they’re easier to roll.

4. What cheese works best?

I usually stick with Monterey Jack because it melts beautifully and has a mild flavor. Pepper jack is a great spicy alternative.

5. Can I double the recipe?

Yes, I often double it. It’s great for meal prep or sharing—I use disposable pans when freezing or gifting.

Conclusion

I absolutely adore this recipe—it’s straightforward, comforting, and endlessly adaptable. With just a handful of pantry ingredients and leftovers, I can whip up a cozy, cheesy meal in under 40 minutes. Plus, it freezes beautifully and travels well, making it perfect for meal prep, potlucks, or sharing with friends. I’m excited to keep making it again and again.