Chicken Enchiladas with Sour Cream & Salsa Verde
When I need a simple weeknight dinner that the whole family will enjoy, these Chicken Enchiladas with Sour Cream are always a top choice. Made with cooked chicken, plenty of cheese, and a homemade creamy green chili sauce, they’re rich, comforting, and easy to get on the table within 40 minutes. With so many ways to serve them, I can come back to this recipe whenever I need a satisfying meal.
As a full-time working mom, I know how much thought goes into getting dinner on the table every night that the kids will actually eat. These enchiladas are one of those recipes I can turn to when I need something quick and easy but still want dinner to feel flavorful and satisfying.
The creamy sauce, tender chicken, and plenty of cheese make them comforting enough for the whole family without adding a lot of extra work to my evening. These baked chicken tacos with veggies are another time-saving dinner when you’re craving Mexican for dinner!
Why You’ll Love This Recipe
These white chicken enchiladas with sour cream come together in just 20 minutes of prep, making them a practical choice for busy weeknights.
They’re easy to prep ahead, use budget-friendly ingredients, and are a delicious way to turn leftover chicken into a satisfying homemade dinner, especially when paired with this tomato, corn and avocado salad.
– Lyuda
Ingredients for the Sour Cream Chicken Enchiladas
- Salsa verde: Any brand of salsa verde works well in this recipe, so use your favorite mild or medium variety. It’s a great way to get quick flavor in a dish, which is why I also use it in these shrimp tacos with slaw.
- Sour cream: Full-fat sour cream gives the sauce a rich, creamy texture. For a lighter option, you can substitute plain Greek yogurt.
- Cooked chicken: Rotisserie chicken works great here and saves time on busy nights. Canned chicken works too; drain it well and shred or break it apart before mixing with the other filling ingredients.
- Cream cheese: Make sure the cream cheese is fully softened before mixing so it blends smoothly into the filling without leaving lumps. Leave it at room temperature for at least 30 minutes before making the sauce to get the best result!
- Tortillas: Corn tortillas give these enchiladas a more traditional flavor, while flour tortillas are softer and easier to roll without cracking.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use shredded pork: Swap the cooked chicken for 2 cups of shredded cooked pork. Leftover pulled pork or roast pork works especially well and is an easy way to give leftovers a second life.
- Make them spicy: Add 1–2 finely chopped jalapeños to the chicken filling, use hot diced green chiles, or add ¼ teaspoon cayenne to the sauce.
- Add beans: Stir 1 cup drained, rinsed black beans into the chicken filling for extra heartiness. Pinto beans or cannellini beans also work well!
How to Make Chicken Enchiladas with Sour Cream Sauce
Preheat your oven to 350°F and grease a 9×13 baking dish before you start your chicken enchiladas with sour cream and green chilies.
Step 1: Combine the sauce ingredients.
Measure and add all of the sour cream sauce ingredients to a large bowl or measuring cup.
Step 2: Stir well.
Whisk the sauce until everything is well combined and smooth.
Step 3: Add some to the pan.
Spread a thin layer of the sour cream enchilada sauce on the bottom of the greased baking dish.
Step 4: Make the filling.
Add the filling ingredients to a mixing bowl.
Step 5: Stir well.
Give it all a good stir until it’s well combined.
Step 6: Fill the tortillas.
Next, divide the filling equally among the tortillas.
Step 7: Roll the enchiladas.
Then, roll each of them tightly and place them into a single layer in the baking dish, seam side down.
Step 8: Pour in the remaining sauce.
Now you can cover the enchiladas with the remaining sauce.
Step 9: Add the cheese.
Sprinkle the shredded cheese evenly on top of the sour cream enchiladas.
Step 10: Bake & Serve.
Pop the pan into the oven and bake for about 20-25 minutes or until hot and bubbly. You may then broil it for 2-3 minutes to light brown the top before serving with freshly chopped cilantro!
If you’re looking for more easy dinners, try my sausage and tomato tortellini skillet and my burger bowls.
Expert Tips
- Adjust the seasoning to taste: Give the sour cream sauce a taste before pouring it over the enchiladas and adjust the salt and seasonings as needed. This helps you account for the saltiness of the ingredients without accidentally overseasoning the dish.
- Don’t cover when baking: Bake the chicken enchiladas with sour cream and green sauce uncovered for the short baking time so the cheese melts evenly and the tortillas heat through without becoming overly soft.
- Storing the leftovers: Transfer leftover enchiladas to an airtight container and refrigerate for up to 4 days.
Serving Suggestions
Pair these creamy enchiladas with cilantro lime rice for a hearty meal that works especially well on busy weeknights.
Add this Mexican-style corn avocado salad for a bright, fresh contrast to the rich, cheesy enchiladas.
These are easy to serve for a potluck or relaxed dinner with friends. Add sheet pan sweet potato nachos to the table for a fun appetizer or extra side everyone can snack on.
Frequently Asked Questions About Chicken Enchiladas with Sour Cream
More Easy Chicken Dinner Recipes
If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.
Chicken Enchiladas with Sour Cream & Salsa Verde
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, whisk together the salsa verde, diced green chiles, sour cream, cumin, garlic powder, onion powder, chili powder (if using), black pepper, and salt until smooth. Pour 1/2 cup of the sauce to the bottom of the baking dish.
- In a separate bowl, combine the shredded chicken, softened cream cheese, 1 cup of the shredded Monterey Jack cheese, and about ⅓ cup of the prepared sauce. Mix until well combined.
- Warm the tortillas in the microwave or a dry skillet for 10–15 seconds to make them easier to roll.
- Divide the chicken mixture evenly among the tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining 1 cup Monterey Jack cheese.
- Bake for 20–25 minutes, or until heated through and bubbly.
- Switch the oven to broil and broil for 2–3 minutes, watching carefully, until the cheese is lightly golden.
- Garnish with fresh cilantro and serve warm.
Notes
- Taste the sour cream sauce before pouring it over the enchiladas and adjust the salt and seasonings as needed. This helps keep the finished dish from becoming too salty.
- Warm the tortillas briefly before filling to soften them and make them easier to roll without tearing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!