I absolutely love making homemade white chicken enchiladas. If you’re a fan of creamy enchiladas, cheese sauce, and chicken bake recipes, you’ll definitely want to have these sour cream chicken enchiladas on tap! The amazing sour cream sauce truly elevates this dish, especially when you want to make an authentic Mexican dinner or lunch!
Rich, cheesy, and packed with tender shredded chicken, this dish is about plenty of bold flavor wrapped in soft tortillas and baked until it’s perfectly bubbly! It’s a family-friendly dinner that is sure to also impress your kids, even if you do have picky eaters at home.
What sets these apart is the luscious sour cream sauce. Instead of a traditional red enchilada sauce, this recipe uses a blend of sour cream to bring it to life. This sauce bakes into the tortillas, creating a creamy, melt-in-your-mouth texture that goes perfectly with the seasoned chicken.
The chicken is easy to cook and prepare ahead of time. This recipe is ideal if you’re also using a rotisserie chicken (especially if you really want to save time). Sour cream white chicken enchiladas are perfect for feeding a crowd, bringing to a potluck, or even meal prepping for busy evenings and work nights. They also reheat well and can be saved and stored for later!
Why You’ll Love This Recipe
Easy: You’ll love this recipe because it’s super easy to get started with. Even if you’re new to cooking enchiladas, this recipe is straightforward and will allow you to make the very best white sauce sour cream enchiladas without the hassle.
Versatile: You can swap ingredients on a whim when making this dish. You can also add any type of cheese you prefer to top these delicious enchiladas.
Family-friendly: I’m always scouring the internet to find family and kid-friendly recipes. This one will not disappoint!
Ingredients: Best of all, you can find almost all the ingredients this recipe calls for already in your pantry or fridge.
Ingredient Notes & Substitutions
- Chicken breasts: If you want a softer texture and you’re okay with a bit more fat in your enchiladas, we recommend shredding some chicken thighs!
- Sour cream: If you’re not a fan of sour cream or you want to reduce the caloric intake of these sour cream chicken enchiladas, you can try swapping the sour cream for unflavored Greek yogurt.
- Heat: Add some chopped green chiles to the enchilada filling for a little bit of heat.
- Cheese: You can swap the white cheese for any cheese you prefer. From classic and sharp cheddar to Pepper Jack and Monterey Jack, this decision is totally your own!
- Toppings: Top the enchiladas with avocado, tomatoes, or crumbled bacon for extra flavor and texture.
- Flour tortillas: If you cannot have flour or you want to reduce carbs, you can do so by swapping the flour tortillas for almond flour tortillas or another brand that is low-carb.
Tips for Success
- Chicken: I highly recommend cooking and shredding your chicken well in advance. You can also use a rotisserie chicken to make this process faster and much easier.
- Cheese: Do not be afraid of adding as much cheese as you’d like to this recipe. More is better in this case!
- Toppings: You can also add chopped chiles and jalepenos to this recipe for an added crunch!
Storage & Reheating
When you’re making these sour cream chicken enchiladas, it’s important to understand which ingredients are called for so you’re comfortable once you get started. Here are a few notes and substitutions to keep in mind:
Chicken: We always recommend cooking and shredding your chicken in advance. This is why it’s nice to use a rotisserie chicken instead of classic chicken breasts or thighs, especially when you’re meal prepping or when you’ve had a busy work day.
Tortillas: If you’re not able to consume traditional AP, or all-purpose flour, you can find carb-friendly and almond flour tortillas to use instead.
Diced green chilis: You do not need to use diced green chilis if you do not have them available or if you’re serving picky eaters. Instead, if you want to add a kick to these enchiladas, you can do so with a hint of cayenne pepper or even red pepper flakes.
Sour cream: If you want to reduce the fat intake of these sour cream enchiladas, you can do so by swapping the sour cream for unflavored Greek yogurt. However, this will change the flavor and potential texture of the enchiladas.
Serving Suggestions
I highly recommend trying our yellow rice or even our Greek rice if you’re making these sour cream chicken enchiladas for the first time. You can also serve these enchiladas with your own dipping sauce. If you’re a family that absolutely loves cheese and can’t get enough of it, try our Mexican restaurant cheese dip!
Notes
This recipe should be made fresh. If you need to prepare it before a particular occasion, it’s best to do so the day of. This will prevent the enchiladas from becoming too soft and soggy before cooking them.
Sour Cream Chicken Enchiladas
Ingredients
- 1 large chicken breast about 350g/0.77lb
- 1 tablespoon taco seasoning
- 1/4 onion diced
- 1 1/2 cups 350g sour cream
- 1 1/2 cups 170g shredded Cheddar cheese
- 8 small tortillas
- 2 10 oz. cans enchilada sauce
Instructions
- Preheat the oven to 350°F (180°C). Season the chicken breasts with taco seasoning and bake for 25-30 minutes, or until fully cooked. Once done, remove from the oven and shred the chicken.
- In a bowl, combine the shredded chicken, diced onion, sour cream, and 1 cup of shredded Cheddar cheese.
- Spread a thin layer of enchilada sauce on the bottom of a 13×9-inch baking dish. Fill each tortilla with the chicken mixture, roll it up, and place it seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas, cover the dish with foil, and bake for 35 minutes, or until the enchiladas are hot and bubbly.
- After baking, remove the foil and sprinkle the remaining shredded Cheddar cheese on top. Return the dish to the oven for an additional 5 minutes, or until the cheese has melted.
- Let the enchiladas cool for 5 minutes before serving.
- Enjoy while hot!
