Sour Cream Enchiladas

Name: Sour Cream Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 10 corn tortillas; 2 C. Shredded chicken; 1 C. Sour cream; Salt and pepper to taste; 1 Can chopped green chilis; 2 C. Monterey Jack cheese

4.13 from 8 votes

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The Best Sour Cream Enchiladas Recipe That Will Transform Your Weeknight Dinners

There’s something magical about this best sour cream enchiladas recipe that makes it stand out from all the others. These easy sour cream enchiladas for beginners represent everything I love about comfort food – they’re simple enough for a Tuesday night but special enough to serve to guests. The secret lies in the incredibly smooth and rich filling that comes from mixing shredded chicken with tangy sour cream, creating a texture that’s both indulgent and satisfying.

I first discovered this quick sour cream enchiladas recipe during one of those hectic weeks when I needed something that would please everyone at the dinner table. What started as a desperate attempt to use up leftover rotisserie chicken has become our go-to family friendly sour cream enchiladas that never fails to deliver. This simple sour cream enchiladas meal requires no complicated sauce-making or hard-to-find ingredients.

Even better, I’ve developed a healthy sour cream enchiladas version by using Greek yogurt and lean chicken. These homemade sour cream enchiladas ideas can be customized endlessly – from adding black beans for extra protein to incorporating different vegetables for more nutrition.

Scroll to bottom for printable recipe card.

Why You’ll Love This Recipe

• Uses simple pantry ingredients that you probably already have on hand
• Perfect for busy weeknights when you need dinner on the table fast
• Family-approved recipe that even the most selective eaters will enjoy
• Budget-friendly option that feeds a crowd without breaking the bank
• Completely customizable to match your family’s taste preferences

Ingredient Notes & Substitutions

The beauty of this easy sour cream enchiladas recipe lies in its flexibility and the quality of each simple component. Corn tortillas form the foundation – they hold up better than flour tortillas when baked and provide that authentic Mexican flavor. If you only have flour tortillas available, they’ll work perfectly fine, though you might want to reduce the baking time slightly.

Shredded chicken is the star protein here, and rotisserie chicken from the grocery store makes this incredibly convenient. You could easily substitute with leftover grilled chicken, or even swap it out entirely for shredded beef or turkey. For a vegetarian version, black beans or sautéed vegetables work wonderfully.

Sour cream creates that signature creamy texture that makes these enchiladas special. Greek yogurt can be substituted for a lighter version, though the flavor will be slightly tangier. The Monterey Jack cheese melts beautifully and has a mild flavor that complements the other ingredients, but sharp cheddar or a Mexican cheese blend would be excellent alternatives.

Canned green chiles add just the right amount of heat and flavor without being overwhelming. If you prefer more spice, jalapeños or poblano peppers would amp up the heat level significantly.

How to Make It

The key to perfect sour cream enchiladas starts with properly mixing your filling. When you combine the shredded chicken with sour cream, you’re creating a mixture that will stay moist and flavorful throughout the baking process. Don’t skimp on the seasoning here – salt and pepper seem basic, but they’re essential for bringing out all the other flavors.

Rolling the enchiladas might seem tricky at first, but there’s a simple technique that makes it foolproof. Place your filling in the center of each tortilla, but don’t overfill them. Too much filling makes them difficult to roll and more likely to burst open during baking. Roll them snugly but not too tight, and always place them seam-side down in your baking dish.

The layering process is where the magic happens. First the rolled enchiladas, then the green chiles distributed evenly, and finally that generous layer of cheese on top. This creates distinct flavor layers that meld together beautifully in the oven, while the cheese forms a gorgeous golden top that’s absolutely irresistible.

Tips for Success

Choose corn tortillas that are fresh and pliable – stale tortillas will crack when you try to roll them. If your tortillas seem a bit stiff, warm them slightly in the microwave for about 30 seconds to make them more flexible.

Don’t skip the step of greasing your baking dish well. This prevents sticking and makes serving much easier. When adding the cheese, distribute it evenly to ensure every enchilada gets that perfect cheesy top.

Bake uncovered to achieve that beautiful golden-brown cheese layer on top. If you cover them, you’ll miss out on that delicious slightly crispy cheese texture that makes these enchiladas so special.

Let the enchiladas rest for about 5 minutes after removing them from the oven. This allows the filling to set slightly, making them easier to serve and preventing them from falling apart on the plate.

Storage & Reheating

These sour cream enchiladas store beautifully, making them perfect for meal prep or enjoying leftovers. Store any remaining enchiladas in an airtight container in the refrigerator for up to 4 days. The creamy filling actually improves in flavor after a day, as all the seasonings have more time to meld together.

For reheating, the oven method works best to maintain that lovely texture. Heat them at 350°F for about 15-20 minutes until warmed through. If you’re reheating individual portions, the microwave works fine – just use 50% power to prevent the sour cream from separating. You can also freeze these for up to 2 months, though I recommend thawing them completely in the refrigerator before reheating.

Serving Suggestions

These creamy enchiladas pair wonderfully with fresh sides that complement their rich flavor. A crisp green salad with lime vinaigrette cuts through the richness perfectly, while Mexican rice adds substance to make it a complete meal.

Consider serving them with fresh salsa, guacamole, or a dollop of additional sour cream for those who want extra richness. Refried beans make an excellent side dish, and fresh cilantro, diced tomatoes, or sliced green onions make beautiful garnishes that add both color and fresh flavor to each serving.

Notes

This recipe holds a special place in our family dinner rotation because it bridges the gap between comfort and convenience perfectly. It’s sophisticated enough for company but simple enough for those nights when you just need dinner to happen without stress. The combination of creamy filling and melted cheese creates a dish that feels indulgent while being surprisingly straightforward to prepare.

What makes this the best sour cream enchiladas recipe isn’t just the incredible flavor – it’s the reliability and flexibility that makes it work for real families with real schedules.

For more delicious recipes, try our sour cream enchilada casserole or our red sauce Mexican casserole.

Sour Cream Enchiladas

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 5

Ingredients:

10 corn tortillas

2 C. Shredded chicken

1 C. Sour cream

Salt and pepper to taste

1 Can chopped green chilis

2 C. Monterey Jack cheese

How to make Sour Cream Enchiladas:

Step 1. Preheat the oven to 400 degrees.

Step 2. Mix together the chicken and sour cream in a bowl, adding salt and pepper to taste.

Step 3. Place a serving of the chicken mixture in the center of each tortilla, roll them closed into an enchilada, and place them face down in the bottom of a well greased 9×13 baking dish.

Step 4. When all of the tortillas have been filled, cover them with the green chilis.

Step 5. Top the enchiladas with the monterey jack cheese.

Step 6. Bake for 15 minutes and garnish with freshly chopped green onions if desired.

Enjoy!

Sour Cream Enchiladas

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Sour Cream Enchiladas

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