Easy & Delicious Sour Cream Chicken Enchiladas

Creamy, comforting, and seriously easy, these white chicken enchiladas will immediately become a family favorite! Soft flour tortillas packed with well-seasoned chicken and cheeses, then smothered in the most decadent sour cream sauce. Perfect for a quick weeknight meal, meal prep, and freezer meals!

Family Favorite Chicken Enchiladas

This is one of those cozy, creamy, and unbelievably easy dinner recipes that will quickly become your new weeknight obsession. Soft flour tortillas are filled with Mexican shredded chicken and two melty cheeses, then drenched in the most decadent sour cream sauce. It’s one of my family’s FAVORITE chicken dinners.

What makes this dish truly special is just how effortlessly it fits into real life. No fancy ingredients or complicated steps. It’s perfect for busy nights, make-ahead meals, or even freezer-stocking. This is the recipe you’ll want to bookmark, share, and come back to over and over!

TKW Family Love

Absolutely freaking loved these! Better than all the Mexican restaurants I’ve had them at. Highly recommend! You are the real deal Lori! Every single thing I’ve made from your site has been incredible!

Charlie

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I am huge on prepping chicken weekly for meals like this. I’ll cook up 4-6 large breasts for meals later in the week. It’s something easy to do, and let’s be honest here, chicken is one of the easiest dishes you can create a meal around.

I’ve made this for just the two of us, game night with friends, and when I have a crowd here watching the game. A huge tray of these baked up for the playoffs and Super Bowl is a HUGE fan favorite!

Sour Cream White Chicken Enchiladas Ingredients

This is what I often call a follow-on recipe. I’ve already given you two base recipes – condensed cream of chicken soup and Mexican shredded chicken.

• Shredded Chicken
• Sour Cream
• Condensed Cream of Chicken Soup
• Green Chiles
• Chupacabra Fajita Seasoning
• Cheeses
• Flour Tortillas

Chef Lori’s Homemade Condensed Cream of Chicken Soup

This from-scratch cream of chicken soup takes less than 10 minutes to make, uses five pantry staples, & tastes miles better than anything from a can.

• Milk
• Cornstarch
• Chubacabra Cluckalicious
• Knorr Chicken Concentrate
• Butter

This takes less than 10 minutes to make and is something I always have on hand. Click the link to learn how easy it is to make!

Grab the easy 10 minute recipe

Sour Cream Enchilada Sauce

This sauce is so easy and flavorful, ESPECIALLY when you start with my homemade condensed cream of chicken soup!

1. To a bowl, whisk together the sour cream and cream of chicken soup.

2. Add in the green chiles, Chupacabra Fajita Seasoning, and mix to combine.
3. Set the sauce aside to assemble the enchiladas.

How to Make Sour Cream Chicken Enchiladas

My best advice when it comes to making this recipe is to:

• Make sure the flour tortillas are fresh and pliable.
• Have everything mixed and ready to assemble.

1. To a large bowl, add in the chicken, some of the Chupacabra Fajita Seasoning, and some of your cheeses. Give it a mix, then spoon in ~1/3 cup of the sour cream sauce to just ‘wet’ the mixture.

2. To the bottom of either an 11″x8″ baking dish or 9 x 13″ baking dish, pour in some of the sour cream sauce to coat.
3. To one soft flour tortilla, in the lower third of the tortilla, add ~1/2 -3/4 cup of the chicken mixture, spreading it out horizontally towards the ends. Grab the bottom of the tortilla closest to you, roll it up, and over the filling. Roll until the seam is on the bottom and place it seam-side down in the pan. Repeat until all of the tortillas are stuffed.

4. Pour the remaining sour cream sauce over the enchiladas, covering them as much as possible. You may need a spatula to spread it out.
5. Lastly, top with the remaining cheeses and sprinkle on a bit more of the Chupacabra Fajita Seasoning.
6. Bake for ~20-25 minutes, then place under the broiler for a minute or two to lightly char the cheese. Remove from the oven, give it a 5-minute res,t then serve.

Sour Cream Chicken Enchiladas FAQs

• Can I use corn tortillas to make these gluten-free? Absolutely! Just be sure to warm the corn tortillas before using to prevent tearing.
• Can I use rotisserie chicken to save time? Of course. It’s a great shortcut to use and a time saver. My advice is to season the chicken with a bit more Chupacabra Fajita seasoning to give it even more Mexican flavor. You could also add in some minced jalapeno, cumin, and chili powder, too.
• What cheeses work best? For this, I used mozzarella and white cheddar, as that’s what I had on hand. However, you could use pepper jack, Monterey Jack, or Cotija.
• Can I make it spicier? Definitely! Add extra green chiles or minced jalapenos. You can even add some adobe or cayenne to it.
• Can I use Greek Yogurt for Sour Cream? Yes, but the flavor will be less rich and more tangy.
• Can I use a can of condensed cream of chicken soup? Sure, as my recipe is a 1:1 swap for the can, BUT it’s a bajillion times better and so much more flavorful.

Why You’ll Love This Recipe

These enchiladas aren’t just delicious – they’re incredibly easy, seriously delish, and an instant family favorite. From their rich, velvety sauce to their easy make-ahead magic, this recipe is a keeper for so many reasons:

• SERIOUSLY EASY TO MAKE: Simple ingredients, minimal prep, and fast assembly make this a weeknight hero dinner!
• ULTRA CREAMY & COMFORTING: That rich, decadent sour cream sauce takes these enchiladas straight to comfort food territory!
• PACKED WITH FLAVOR: Well-seasoned shredded chicken, melted cheese, and soft flour tortillas nestled in the most luxurious sour cream sauce.
• FAMILY-FRIENDLY: Mild, creamy, and always a hit.
• PERFECT FOR MEAL PREP: Make them ahead, cover, and place in the fridge to bake later that day. Or you can bake up a big batch, portion them out, and reheat.
• FREEZER-FRIENDLY: Assemble and freeze for a ready-to-bake meal on your busiest days.
• CUSTOMIZABLE: Keep them mild and creamy, or add spice, veggies, or other cheeses to suit your taste!
• GREAT FOR LEFTOVERS: They reheat beautifully, making lunch the next day just as delicious!

Make Ahead & Freezer Chicken Enchiladas

• Make Ahead: Assemble the pan and cover tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove the plastic wrap and bake as directed on the recipe card.
• To Freeze: Assemble them in a freezer-safe pan. Cover tightly with plastic wrap, then aluminum foil. Freeze for up to 3 months. To bake, remove the plastic wrap, cover with foil, and bake for ~30 minutes. Remove the foil and continue baking for an additional 5-10 minutes, or until completely cooked through.

What to Serve With Sour Cream Chicken Enchiladas

The Best Ever Dulce de Leche Chocoflan

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Charred Corn Black Bean & Shrimp Salsa

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Authentic Chicken Tortilla Soup

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Easy Sour Cream Chicken Enchiladas Recipe

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5 from 2 reviews

Creamy, comforting, and seriously easy, these white chicken enchiladas will immediately become a family favorite! Soft flour tortillas packed with well-seasoned chicken and cheeses, then smothered in the most decadent sour cream sauce. Perfect for a quick weeknight meal, meal prep, and freezer meals!

• Author: Lori
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 Enchiladas
• Category: mexican, enchiladas, easy dinners, freezer meals, meal prep dinners, chicken enchiladas, comfort food
• Method: oven
• Cuisine: mexican, enchiladas, easy dinners, freezer meals, meal prep dinners, chicken enchiladas, comfort food

Ingredients

• 3–4 cups Mexican Shredded Chicken
• 3 Teaspoons Chupacabra Fajita Seasoning, divided
• 1 1/2 cups of whole milk/low-moisture shredded mozzarella
• 1 1/2 cups grated or shredded white cheddar
• 10.75 ounces of Condensed Cream of Chicken Soup (my recipe or one can)
• 1 1/4 cups full-fat sour cream
• 4 ounces chopped green chiles
• 6–8 8″ flour tortillas

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Instructions

Sour Cream Enchilada Sauce

1. To a bowl, whisk together the sour cream and Condensed Cream of Chicken Soup.
2. Add the green chiles and 1 teaspoon of Chupacabra Fajita Seasoning, then mix to combine. Set the sauce aside to assemble the enchiladas.

Chicken Enchiladas

1. Preheat the oven to 350°F.
2. To a bowl, mix the two cheeses; set aside.
3. In a large bowl, add in the chicken, 1 teaspoon of Chupacabra Fajita Seasoning, and half of the cheese mixture. Give it a mix, then spoon in ~1/3 cup of the sour cream sauce to just ‘wet’ the mixture.
4. To the bottom of either an 11″x8″ baking dish or 9 x 13″ baking dish, pour in 1/2 cup of the sour cream sauce to coat the bottom. If you’re using a larger pan, add up to a 1/4 cup more.
5. To one soft flour tortilla, in the lower third of the tortilla, add ~1/2 -3/4 cup of the chicken mixture, spreading it out horizontally towards the ends. Grab the bottom of the tortilla closest to you, roll it up, and over the filling. Roll until the seam is on the bottom and place it seam-side down in the pan. Repeat until all of the tortillas are stuffed.
6. Pour the remaining sour cream sauce over the enchiladas, covering them as much as possible. You may need a spatula to spread it out.
7. Lastly, top with the remaining cheeses and sprinkle the remaining tablespoon of Chupacabra Fajita Seasoning.
8. Bake for ~20-25 minutes, then place under the broiler for a minute or two to lightly char the cheese. Remove from the oven, give it a 5-minute rest, then serve.
9. Store all leftovers covered tightly in the fridge.

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