Description

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.

Ingredients

Scale

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)

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.

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.