Whenever I visit On the Border, I always order their chicken enchiladas with that creamy white sauce—there’s something irresistible about the combination of tender chicken, melted cheese, and that tangy sour cream topping. After years of ordering them at restaurants, I finally perfected a homemade version that’s even better, and the best part is how simple it is to make. These sour cream chicken enchiladas have become my go-to for easy weeknight dinners and potluck contributions alike.
What makes this recipe special
This recipe stands out because it skips the usual cream of chicken soup that many enchilada recipes rely on, creating a fresh, homemade sour cream sauce instead that tastes restaurant-quality. Using rotisserie chicken means you’re simply assembling and baking—no lengthy prep work required.
The combination of Monterey Jack cheese, green chiles, and a creamy white sauce creates pure comfort food that’s family-friendly enough for kids yet flavorful enough to impress guests. It’s also incredibly versatile for make-ahead meals since the enchiladas freeze beautifully, making them perfect for meal prep or bringing to friends who need a helping hand.
“I made these today for my coworkers, and they went bananas over them. Your recipe is well written, easy to follow, and totally satisfying!”
How this recipe comes together
The process begins with preparing your chicken filling—simply mix shredded chicken with chili powder and cheese. While you’re rolling the filled tortillas and arranging them in your baking dish, you’ll create the signature sour cream sauce on the stovetop.
The sauce starts with a simple roux of butter and flour, then transforms into a creamy mixture with chicken broth, sour cream, and diced green chiles. Once you pour this luscious sauce over your rolled enchiladas and top everything with more cheese, the dish bakes until bubbly and golden. A quick broil at the end creates that irresistible browned cheese top that makes these enchiladas look as good as they taste.
Gather these items
For the enchiladas:
- 8 medium flour tortillas
- 2 cups cooked shredded chicken
- 1/2 teaspoon chili powder
- 2 cups shredded Monterey Jack cheese, divided
For the sour cream sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose white flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz diced green chiles
- 1 teaspoon dried cilantro
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the best results, shred your cheese from a block rather than using pre-shredded—it melts much more smoothly. Rotisserie chicken is perfect here, or you can use leftover chicken or make shredded chicken in your Instant Pot.
How to prepare it
Preheat your oven to 350°F and lightly spray a 9×13 baking dish with non-stick spray.
In a large mixing bowl, combine the shredded chicken, chili powder, and 1 cup of the cheese, mixing until evenly distributed.
Divide the chicken mixture evenly among the 8 tortillas. Fold in the edges of each tortilla, roll it up tightly, and place seam-side down in your prepared baking dish.
To make the sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for one minute while stirring constantly—this creates a roux that will thicken your sauce. Add the chicken broth and whisk until smooth, continuing to heat until the mixture becomes thick and bubbly.
Stir in the sour cream, diced green chiles, cilantro, onion powder, garlic powder, and black pepper. Mix until just combined, being careful not to let the sauce boil as this can cause the sour cream to curdle.
Pour the creamy sauce evenly over the rolled enchiladas in the baking dish, then sprinkle the remaining cup of cheese over the top.
Bake for 20-22 minutes until heated through and the cheese is melted. Place under a high broil for 3 minutes to brown the cheese and create a golden top.
What to serve it with
These enchiladas are hearty enough to stand alone as a complete meal, but pairing them with classic Mexican sides elevates the entire dining experience. Cilantro lime rice or Mexican rice makes a perfect base that soaks up the extra sauce.
For lighter accompaniments, serve alongside homemade tortilla chips with blender salsa, fresh guacamole, or Mexican street corn. Slow cooker black beans add protein and fiber, while a simple side salad provides a fresh contrast to the rich, creamy enchiladas. The combination of warm enchiladas with cool, tangy sides creates a satisfying balance of flavors and textures.
The best way to save extras
Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered in a 350°F oven until heated through.
These enchiladas freeze exceptionally well, making them ideal for meal prep. Fully assemble the dish, cover tightly with plastic wrap followed by a layer of foil, and freeze for up to three months. When you’re ready to bake from frozen, remove the plastic wrap, cover with foil, and bake at 300°F for one hour. Uncover and continue baking for another 10-15 minutes until completely heated through and bubbly.
For gifting or making multiple batches, aluminum disposable pans work perfectly and eliminate the need to retrieve your baking dish later.
Extra advice
For the creamiest sauce, make sure you don’t let the mixture boil after adding the sour cream—gentle heat prevents curdling and maintains that silky texture.
If you’re using corn tortillas instead of flour, warm them first to make them pliable and prevent cracking when rolling. You can heat them in green enchilada sauce for extra flavor and moisture.
Shredding your own cheese from a block makes a significant difference—pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.
Don’t overfill your tortillas or they’ll be difficult to roll and may split. About 1/4 cup of filling per tortilla is perfect.
Flavor swaps
Add a can of RoTel tomatoes with green chiles to the chicken mixture for extra flavor and a bit of spice—the chopped tomatoes add great texture too.
Mix in black beans, corn, or even cooked rice to the filling for a heartier enchilada with more texture and volume. Some families love adding sautéed spinach for extra nutrition.
For more heat, use pepper jack cheese instead of Monterey Jack, or increase the chili powder in the filling. Conversely, if you’re serving young children, you can omit the chili powder entirely.
Try adding cream cheese to the filling for an extra-rich version, or stir chopped onions into the chicken mixture for additional flavor depth.
If you prefer green enchiladas, you can substitute green enchilada sauce for the sour cream sauce, or use it to soften corn tortillas before rolling.
Your questions answered
Can I use corn tortillas instead of flour? Absolutely. Corn tortillas are more traditional and work beautifully. Just make sure to heat them first to make them pliable—you can warm them in a skillet, microwave them wrapped in a damp towel, or even soften them in heated green enchilada sauce for extra flavor.
Why are my enchiladas soggy? Soggy enchiladas usually result from too much sauce. Make sure you’re coating the enchiladas but not drowning them. The sauce should cover them but not create a deep pool in the dish.
Should I cover enchiladas while baking? This recipe doesn’t require covering during baking since all the ingredients are already cooked—you’re just heating everything through and melting the cheese. Leaving them uncovered allows the cheese to brown beautifully.
Can I make a double batch? Yes! Since these freeze so well, doubling the recipe is a smart move. Use two baking dishes or aluminum disposable pans, and freeze one for later or gift it to someone who could use a homemade meal.
What kind of chicken works best? Rotisserie chicken is the easiest option and adds great flavor. You can also use leftover grilled or baked chicken, or make shredded chicken specifically for this recipe using your Instant Pot or slow cooker. About 2 cups of shredded chicken is what you need.
Can I prep these ahead of time? Yes, you can assemble the enchiladas completely, cover them tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if you’re starting with a cold dish.
Print
Sour Cream Chicken Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free Option
Description
Creamy sour cream chicken enchiladas with Monterey Jack cheese and a homemade sauce, perfect for easy weeknight dinners.
Ingredients
- 8 medium flour tortillas
- 2 cups cooked shredded chicken
- 1/2 teaspoon chili powder
- 2 cups shredded Monterey Jack cheese, divided
- 3 tablespoons butter
- 3 tablespoons all-purpose white flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz diced green chiles
- 1 teaspoon dried cilantro
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F and lightly spray a 9×13 baking dish with non-stick spray.
- In a large mixing bowl, combine the shredded chicken, chili powder, and 1 cup of the cheese, mixing until evenly distributed.
- Divide the chicken mixture evenly among the 8 tortillas. Fold in the edges of each tortilla, roll it up tightly, and place seam-side down in your prepared baking dish.
- To make the sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for one minute while stirring constantly to create a roux.
- Add the chicken broth and whisk until smooth, continuing to heat until the mixture becomes thick and bubbly.
- Stir in the sour cream, diced green chiles, cilantro, onion powder, garlic powder, and black pepper. Mix until just combined.
- Pour the creamy sauce evenly over the rolled enchiladas in the baking dish, then sprinkle the remaining cup of cheese over the top.
- Bake for 20-22 minutes until heated through and the cheese is melted. Place under a high broil for 3 minutes to brown the cheese.
Notes
For the creamiest sauce, don’t let the sauce boil after adding sour cream. Use block cheese for better melting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican