This Sour Cream Chicken Enchilada Casserole is a delicious, easy weeknight dinner option that the whole family will love! Made with tender chicken and a creamy white sauce, these enchiladas will satisfy your cravings for Mexican food.
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Easy Mexican-inspired dinners are always requested in our home. Some favorites are fry bread tacos, leftover shredded beef enchiladas, Baja shrimp taco bowls, and sheet pan chicken fajitas.
Why you'll love this recipe
- These creamy enchiladas are topped with melty cheese making them downright crave-worthy. Even the picky eaters in our house will love it.
- You only need basic ingredients so you don't have to worry about spending much money at the grocery store.
- The amazing sour cream sauce makes this enchilada stand out, and it will quickly become a family favorite recipe.
Ingredient List
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Enchilada Ingredients
- avocado oil
- boneless skinless chicken breasts
- yellow onion
- kosher salt
- black pepper
- garlic powder
- onion powder
- ground cumin
- chili powder
- garlic cloves
- diced tomatoes with peppers
- chopped green chilies
- flour tortillas
- Monterey jack cheese
Sauce Ingredients
- unsalted butter
- all-purpose flour
- chicken broth
- garlic powder
- onion powder
- cumin
- chili powder
- coarse kosher salt
- black pepper
- sour cream
- chopped green chiles
- cilantro
Equipment
- Cutting Board
- knife
- Saute Pan, 5 quart
- Small Pot
- Spoon
- 9x13 baking dish
- Spatula
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Step 1: Saute the chicken, onion, salt, pepper, garlic powder, onion powder, cumin, and chili powder for 7 to 10 minutes.
Step 2: Then add the garlic and cook for one minute. Shred the chicken. Then add in Rotel and green chiles.
Step 3: Add ¼ cup of chicken mixture to the shells, and then add the cheese. Place the shells seam-side down in the bottom of a baking dish.
Step 4: Start the sauce by making the roux in a small pot. Then add the remaining ingredients.
Step 5: Pour the sauce over the enchiladas, then top with the remaining cheese.
Step 6: Bake for 20 minutes in a preheated oven for 20 minutes. Then broil on high heat for 5 minutes or until golden brown. Garnish with cilantro before serving.
Eileen's Tips for Success
- Be sure to prepare the baking dish by spraying it well with nonstick cooking spray, or greasing it with butter or shortening to prevent the enchiladas from sticking.
- When laying down the enchiladas place them seam-side down in the bottom of the prepared baking dish. This will prevent them from unrolling.
- When you are ready to serve these creamy chicken enchiladas garnish them with a sprinkle of fresh cilantro. Or parsley if you're not a cilantro fan.
Variations
Here are some ways to vary the flavors of the recipe.
- You can also use rotisserie chicken to make this recipe even easier. If using cooked shredded chicken, skip the cooking step.
- I prefer flour tortillas but you can also use corn tortillas.
- Can't find Monterey jack cheese? Swap it out and use pepper jack cheese, cheddar cheese, or your favorite shredded cheese to make this recipe.
- You can use cooked ground beef instead of chicken.
- Want to add some extra spice to your enchiladas? Add some diced jalapeno peppers or chipotle peppers to your chicken mixture.
Frequently Asked Questions
No, there is no need to heat the tortillas first.
If your enchiladas are soggy, you used too much sauce or didn't use the broiler to brown the tops.
My family prefers to use flour tortillas. However, any favorite tortilla can be used to make this casserole.
Make ahead, storage, and freezer tips
Storage - Store leftover creamy white chicken enchiladas in the refrigerator in an airtight covered container for up to 2-3 days.
Make ahead - One of the best things about this recipe is that it's great when made ahead of time, so feel free to assemble it completely, then cover it tightly with plastic wrap and store it in the refrigerator until you are ready to bake it.
Freezing tips - Due to the creamy sauce being made with dairy, I don't recommend that you freeze this sour cream chicken enchiladas recipe. The sauce may separate.
Serving Suggestions
Similar recipes
- Easy Beef Enchiladas
- Homemade Enchilada Sauce.
- Enchilada Chicken Sliders.
- Chicken Enchilada Rice Casserole
Check all our Mexican-inspired recipes here.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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📖 Recipe
Sour Cream Chicken Enchiladas
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
Ingredients
Enchilada Ingredients
- 1 Tablespoon avocado oil
- 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
- ½ cup diced yellow onion
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 3 garlic cloves, minced
- 10 ounce can, diced tomatoes with peppers Note 1
- 4 ounces chopped green chiles , drained
- 6 (8 inch) flour tortillas
- 2 cups shredded Monterey jack cheese divided
Sauce Ingredients
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- 1 cup sour cream room temperature note 2
- 4 ounces chopped green chiles drained
- 2 Tablespoons chopped fresh cilantro
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Instructions
- In a saute pan add 1 Tablespoon avocado oil over medium heat. Allow it to get hot. This will take approximately 2 minutes.
- Add 1 pound boneless, skinless chicken breasts, ½ cup diced yellow onion, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground cumin, and ½ teaspoon chili powder. Cook for 7 to 10 minutes or until the juices run clear. You want an internal temperature of 165° F for the chicken.
- To the saute pan add 3 garlic cloves, minced. Stir for 1 minute or until the garlic is fragrant.
- Remove the saute pan from the heat. Allow it to sit for 5 minutes.
- Once cooled with clean hands shred the chicken.
- To the saute pan add 10 ounce can, diced tomatoes with peppers and 4 ounces chopped green chiles. Stir until everything is combined.
- Remove the saute pan from the heat.
- Evenly add ¼ cup chicken mixture to the shells.
- To the 6 (8 inch) flour tortillas evenly distribute 1 cup Monterey jack cheese. Roll the tortillas up and place them into a 9x13 baking dish. Set aside.
- Preheat the oven to 400° F.
How to make the enchilada sauce
- To a small pot, make a roux by adding ¼ cup unsalted butter¼ cup all-purpose flour for 2-3 minutes.
- To the roux, add 2 cups chicken broth,½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon chili powder, ¼ teaspoon coarse kosher salt, and ¼ teaspoon black pepper. Mix for 2-3 minutes or until the sauce is thick.
- Add 1 cup sour cream and 4 ounces chopped green chiles to the sauce. Mix for 1 minute or until the sauce is thick and creamy.
- Pour the sauce over the enchiladas.
- Top with the remainder of the shredded Monterey jack cheese.
- Bake for 20 minutes.
- Turn the broiler to high or 500° F for 5 minutes or until the top is golden brown.
- Top with 2 Tablespoons chopped fresh cilantro. Serve and enjoy.
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