There’s something incredibly comforting about pulling a bubbling dish of enchiladas out of the oven, especially when it’s drenched in a creamy sour cream sauce that smells like pure heaven. This recipe for Shredded Chicken Enchiladas with Sour Cream Sauce is one of those beloved meals that bring people together around the table—no matter the season, no matter the occasion.

I first fell in love with sour cream chicken enchiladas on a chilly fall evening at a friend’s house. The kind where everyone’s gathered in the kitchen, there’s music playing low in the background, and the promise of warm, cheesy comfort food fills the air. It was the first time I’d tasted an enchilada that wasn’t drowning in red sauce—and I was hooked. This version is cozy, mild, and creamy, yet still packed with flavor. And the best part? It’s simple enough for a weeknight, yet satisfying enough for guests.

This dish has roots in Tex-Mex cuisine, which blends Mexican flavors with southern U.S. comfort food traditions. The sour cream sauce is a departure from traditional red or green enchilada sauces and adds a luscious richness that perfectly complements the spiced chicken and melted cheese. Whether you’re feeding a crowd or just cooking for two with plans for leftovers, this is a recipe that always delivers.

Why You’ll Love This Recipe:

• Super comforting – Creamy, cheesy, and totally satisfying.
• Easy to make – With a few simple steps and pantry staples, dinner is on the table fast.
• Great for leftovers – These reheat beautifully and are just as tasty the next day.
• Customizable – You can make it spicier, lighter, or heartier depending on your mood.

INGREDIENTS YOU’LL NEED:

For the chicken:

• 1 lb. boneless, skinless chicken breasts
• 2 cups chicken broth
• 1 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. ground cumin
• 1/2 tsp. salt

For the enchiladas:

• 2 tbsp. butter
• 2 tbsp. all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz.) can diced green chiles
• 1/4 tsp. garlic powder
• Salt to taste
• 8 small flour tortillas
• 1 1/2 cups shredded cheese (Monterey Jack or a Mexican blend works great)

HOW TO MAKE SHREDDED CHICKEN ENCHILADAS WITH SOUR CREAM SAUCE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cook the Chicken Start by simmering your chicken breasts in a pot with the chicken broth and seasonings. Let them poach gently for about 15-20 minutes until they’re cooked through and tender. I always find shredding chicken to be oddly therapeutic—just use two forks, or a hand mixer for even quicker shredding. Set aside.

Step 2: Make the Creamy Sauce In a saucepan, melt the butter over medium heat, then whisk in the flour to make a quick roux. It’ll look like a thick paste—that’s your cue to slowly whisk in the chicken broth. Keep stirring until it thickens slightly, about 3-5 minutes.

Turn the heat down to low and stir in the sour cream, green chiles, and garlic powder. Let it all come together into a velvety, dreamy sauce. Don’t let it boil—just warm it through so the sour cream doesn’t curdle.

Step 3: Fill the Enchiladas Lay out your tortillas and divide the shredded chicken and about a cup of the shredded cheese among them. Roll them up snugly and place them seam-side down in a greased 9×13-inch baking dish.

Step 4: Pour on the Sauce Now comes the fun part—pour that luscious sour cream sauce all over the enchiladas. Make sure to cover every corner so nothing dries out in the oven.

Step 5: Top and Bake Sprinkle the remaining cheese over the top and bake uncovered at 375°F for 20–25 minutes, until the cheese is melty and slightly golden around the edges.

Let them sit for a few minutes before serving—this helps everything set just a bit so they’re easier to scoop out.

HELPFUL TIPS:

• Use rotisserie chicken if you’re short on time—just shred and season it lightly before using.
• Warm the tortillas in the microwave for 20-30 seconds so they’re easier to roll without tearing.
• Make ahead by assembling the enchiladas, covering with foil, and refrigerating. Just add a few minutes to the baking time when ready to cook.
• Add some veggies like sautéed onions, spinach, or corn for an extra layer of flavor.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: Serves 4
• Category: Dinner
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Nut-free

NOTES:

This recipe is naturally mild and kid-friendly, but feel free to spice it up with some jalapeños or a dash of hot sauce if you like a little heat. The sauce is rich and smooth—perfect for scooping up with tortilla chips if you’ve got extras on your plate.

NUTRITIONAL INFORMATION: (Estimated per serving)

Calories: 430
Protein: 28g
Carbohydrates: 22g
Fat: 24g
Fiber: 2g
Sugar: 3g
Sodium: 680mg

FREQUENTLY ASKED QUESTIONS:

Can I freeze these enchiladas?
Yes! Assemble the enchiladas and freeze them before baking. Just thaw overnight in the fridge and bake as directed.

Can I use corn tortillas instead?
Absolutely. Just make sure to warm them first and be gentle when rolling—they can be more delicate.

What kind of cheese works best?
Monterey Jack is a favorite, but a Mexican cheese blend or even cheddar will work beautifully.

Can I use Greek yogurt instead of sour cream?
Yes, just use full-fat Greek yogurt for a similar creamy texture.

STORAGE INSTRUCTIONS:

Leftover enchiladas can be stored in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15–20 minutes, or microwave individual portions.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Slow Cooker Chicken Enchiladas
• Beef Skillet Enchiladas
• Rotisserie Chicken Enchiladas
• White Chicken Enchiladas

CONCLUSION

There’s just something magical about a plate of these Shredded Chicken Enchiladas with Sour Cream Sauce. They’re homey, satisfying, and totally crave-worthy—the kind of dish you’ll find yourself making again and again. Whether you’re cooking for your family, hosting a casual dinner, or just in need of some serious comfort food, this recipe is here to wrap you up in its warm, cheesy goodness. Give it a try, and don’t be surprised if it becomes a new favorite in your kitchen too.

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