When the evenings get chilly, there’s nothing quite like that feeling of warmth from a creamy casserole. That’s why I’m so excited to share these Cheesy Sour Cream Chicken Enchiladas with you! Growing up in Vermont, my mom perfected comfort food that nourished without ever feeling heavy. These enchiladas capture that perfect balance—rich, tangy, and super cheesy, but still bright enough for any weeknight.
I remember playing with a lighter sauce using yogurt years ago, trying to keep that cozy feeling alive. These came out even better than I hoped, offering that satisfying, mild flavor that everyone in the family loves. They are truly wonderful Dinner Ideas Recipes because they feel special without taking all day.
I’m Olivia Bennett, a Healthy Living Recipe Developer here at Sena Recipes. I truly believe food should make you feel good, and these enchiladas are proof we don’t have to sacrifice flavor for balance. Let’s make some magic!
Why This Cheesy Sour Cream Chicken Enchiladas Recipe Works for Families
I hear you! Finding something everyone—from the littlest one to the pickiest adult—will actually eat is half the battle on a busy night. That’s why I designed this dish to be absolutely reliable. It’s one of my go-to Easy Weeknight Dinners because the assembly is so quick once the chicken is cooked.
We load these up with creamy goodness, and they come out just perfect every time. If you’re looking for great Dinner Ideas Recipes that are true crowd-pleasers, try these!
Mild Flavor Profile Perfect for All Ages
You know how some enchiladas make your eyes water? Not these! I intentionally kept the spice level super low. We use mild green chiles, and the cumin is just enough to give it depth, not fire. This really makes them fantastic for Kid Friendly Dinners. If your little ones shy away from anything remotely spicy, they’ll happily dive into this creamy dish.
Simple Assembly for Quick Dinner Ideas Recipes
The filling comes together in one bowl, and the sauce is made right on the stovetop—no complicated layering needed. We are talking about getting these assembled and into the oven faster than you can decide what to watch on TV! This straightforward method makes it such a reliable choice among countless Dinner Ideas For Family.
Gathering Ingredients for Cheesy Sour Cream Chicken Enchiladas
Okay, let’s get our ingredients ready! To keep this recipe running smoothly, I always group things by what part of the dish they belong to—filling, sauce, or topping. This makes the assembly step feel like a breeze, which is great when you’re looking for quick budget-friendly dinners.
Trust me, having everything measured out before you start mixing makes all the difference when you’re juggling dinner prep.
- For the Filling: You need 2 ½ cups of cooked, shredded chicken—I usually use rotisserie chicken to save time! We mix that with 1 cup of sour cream, ¾ cup of Monterey Jack cheese, ¼ cup of cheddar cheese, half a small onion (diced super fine), 2 minced garlic cloves, 1 teaspoon cumin, ½ teaspoon chili powder, salt, and pepper.
- For the White Sauce: We start with 2 tablespoons of butter and 2 tablespoons of flour for our base. Then, 1 ½ cups of chicken broth, one can (4 oz) of mild green chiles, ½ teaspoon garlic powder, and salt.
- For Assembly: Grab 8 to 10 flour tortillas—make sure they are soft! You’ll need extra Monterey Jack cheese for that beautiful, bubbly top layer, and of course, some fresh cilantro for the finish.
Ingredient Notes and Substitutions for Your Cheesy Sour Cream Chicken Enchiladas
Because I love that little bit of tang, here is my favorite trick: when mixing the filling, swap out half of that required sour cream (so use ½ cup sour cream and ½ cup plain Greek yogurt). It makes the filling lighter and boosts the satisfying sharpness I remember from Mom’s cooking!
For the chicken, using pre-cooked meat is a total time saver for these Easy Weeknight Dinners. But if you’re cooking it fresh, make sure it’s boiled or baked until tender, then shredded coarsely. We want texture in that filling!
Also, warming those flour tortillas for just 15 seconds in the microwave before rolling helps them stay flexible so they don’t crack when you roll them up. Nobody wants a broken tortilla disaster!
Step-by-Step Instructions for Perfect Cheesy Sour Cream Chicken Enchiladas
Now for the fun part—putting it all together! I always preheat my oven to 350°F (175°C) while I work on the filling and sauce. Having everything ready to go means we can keep these Easy Weeknight Dinners moving fast once the assembling starts. Remember, patience pays off, especially with that sauce!
Preparing the Creamy Chicken Filling
First up, let’s get that filling ready. In a big mixing bowl, you’re going to combine your cooked shredded chicken, the sour cream (or that yogurt-sour cream mix I love!), both cheeses, the finely diced onion, minced garlic, cumin, chili powder, salt, and pepper. Just use a big wooden spoon and mix everything until it’s totally creamy and uniform. You shouldn’t see any dry pockets of meat or cheese—it all needs to blend together beautifully to hold its shape when rolled. Taste it here too! This is your last chance to adjust the seasoning before they hit the pan.
Creating the Smooth White Sour Cream Sauce
This sauce is the star, honestly! In a saucepan over medium heat, melt your butter. Whisk in the flour right away and let that cook for just a minute—that’s your roux, and it gets rid of that raw flour taste. Then, slowly pour in the chicken broth while you whisk like mad so no lumps form. Let it simmer gently until it looks like it’s starting to coat the back of a spoon. Now, listen closely: reduce the heat to low. Stir in the sour cream, green chiles, garlic powder, and salt. Never boil the sauce after adding the sour cream, or it will absolutely curdle and ruin that lovely texture. We just want it hot and smooth enough to pour easily.
Rolling, Saucing, and Baking the Cheesy Sour Cream Chicken Enchiladas
Warm those tortillas up—I mean it! If they are cold or stiff, they rip the second you try to roll them. Once warmed, spoon a big scoop of that creamy chicken mixture down the center of each tortilla and roll it up tightly. Place them seam-side down snugly in your greased baking dish.
Pour every last drop of that gorgeous white sauce over the top, making sure everything is covered. Then, go wild with that extra Monterey Jack cheese on top. Bake for about 25 to 30 minutes. You’re looking for the sauce to be bubbly and the cheese to be melted and just starting to turn golden on the edges. If you want that extra crisp, pop the broiler on for a minute, but watch it like a hawk!
If you want more tips on making cozy meals like this, check out my recipe for classic chicken and dumplings!
Tips for Success with Your Cheesy Sour Cream Chicken Enchiladas
Even though this recipe is straightforward, there are a few little secrets I use that take these from just ‘good’ to ‘make-it-every-week’ amazing. These small adjustments really help when you’re relying on this dish for reliable Dinner Ideas For Family.
First, remember that chicken filling? If your shredded chicken is cold from the fridge, it really fights against blending with the sour cream. Try slightly warming your shredded chicken in the microwave for about 30 seconds before mixing it in. It makes the filling so much smoother and creamier right from the start. Trust me on this one!
My biggest secret for that incredible, bubbly cheese topping—the part everyone fights over—is grating your own cheese. Pre-shredded cheese has additives that stop it from melting smoothly. When you grate a block of Monterey Jack fresh, it melts into that perfect, glorious blanket of cheesiness we want. If you truly love that crispy top, sprinkle a tiny bit of garlic powder right over the top layer of cheese before baking; it toasts beautifully.
Also, think about your baking dish—if you’re making these for a potluck or if you just don’t want to scrub pans later, greasing the dish really well, then lightly dusting it with a tiny bit of flour or cornmeal helps prevent any sticky spots under the sauce. It’s a little extra step that makes cleanup feel like one of those Lazy Dinners where everything just slides right out!
If you’re looking for another creamy, crowd-pleasing baked dish, you absolutely must check out my recipe for the creamy chicken spinach bake. It shares that same comforting soul!
Serving Suggestions for Cheesy Sour Cream Chicken Enchiladas
So, you pulled that glorious, bubbly pan of Cheesy Sour Cream Chicken Enchiladas out of the oven! That rich, creamy center needs something bright and fresh next to it to really balance out the meal. Since this is such a hearty dish, I always lean towards sides that add color and crunch. This is how we turn a great casserole into a perfectly balanced plate without much extra fuss, making it one of those great Dinner Dishes.
If you’re serving this as part of an extra large meal or feeding a crowd, remember that using leftover cooked chicken makes this one of my favorite go-to Cheap Dinners For A Family. The sides don’t need to be expensive either!
My absolute favorite pairing is a simple side of cilantro-lime rice. I shared my easy recipe for rice with broccoli, and if you skip the broccoli, it’s simply perfect for soaking up any extra white sauce that pools on the plate.
If you want something completely fresh, you can’t go wrong with a simple salad. Think thinly sliced radishes, crisp cucumber, and a light vinaigrette—nothing creamy, because we have enough creaminess covered on the plate already! Even just some quick-pickled red onions on the side add a fantastic tangy bite that cuts through the richness of the cheese perfectly.
These enchiladas are so satisfying on their own, that sometimes all you need is a side of simple black beans seasoned just with a bit of cumin and salt. It’s all about keeping those Meal Ideas fresh and wholesome!
Storage and Reheating Cheesy Sour Cream Chicken Enchiladas
Don’t you just love that feeling when you have incredible leftovers? These Cheesy Sour Cream Chicken Enchiladas are actually even better the next day, but you have to treat that gorgeous white sauce right when you want to reheat them. This should be one of your go-to Lazy Dinners because a quick reheat is all it takes for a second amazing meal!
If you covered the pan tightly with foil right after they cooled down to room temperature, they keep beautifully in the fridge for about three to four days. Because we used sour cream in that sauce, we always have to be mindful of reheating to keep that creamy texture silky smooth rather than grainy.
For the best results, always reheat in the oven. Cover the pan again with foil and set your oven low, around 325°F (160°C). Let them warm through slowly for about 15 to 20 minutes. This even heat allows the sauce to absorb slowly back into the tortillas without scorching the cheese on top.
If you are desperate and need a single serving fast (hello, busy afternoon!), the microwave works in a pinch, but it’s a little riskier for the sauce. Microwave them in short 30-second bursts, checking often. If you notice the sauce looks a tiny bit separated after microwaving, whisk in just a teaspoon or two of cold milk or broth before eating. That little bit of extra liquid helps bring that creaminess right back!
Frequently Asked Questions About These Dinner Ideas Recipes
I always get so many great questions about switching things up! That’s the joy of finding a recipe that works for you—you can customize it perfectly for your table. These Cheesy Sour Cream Chicken Enchiladas are so versatile, which is why I keep them in my rotation of favorite Dinner Ideas Recipes. Here are some of the most common things readers ask when planning their Supper Ideas.
Can I make these Cheesy Sour Cream Chicken Enchiladas ahead of time?
Absolutely! That is one reason these are fantastic for when you want a break from active cooking. You can assemble the whole enchilada pan—fill, roll, cover with sauce and cheese—but don’t bake it yet. Just cover it tightly with plastic wrap and foil and keep it in the fridge for up to 24 hours. When you’re ready to eat, just add an extra 10 to 15 minutes to the baking time since it’s going in cold. This is such a lifesaver after a long day!
How can I make this a healthier option for my Supper Ideas?
That’s a great question, especially when thinking about balance! You can easily lighten these up without losing that comforting flavor. My top suggestion, which I touched on earlier, is to swap half the sour cream in the filling for plain Greek yogurt. It keeps the tang and the creaminess but adds a nice protein boost! Also, don’t forget the tortillas—switching from standard white flour to whole wheat tortillas instantly increases your fiber content, making it a much more satisfying choice for a family meal.
Another trick for boosting the nutrition into these Dinner Ideas Recipes is sneaking in veggies right into the filling. You barely notice them! Finely grate about a cup of zucchini (squeeze out the excess water first!) or finely chop a big handful of fresh spinach and mix it right in with the chicken and cheese. It adds loads of nutrients without changing the flavor profile that your kids love.
Estimated Nutritional Snapshot for Cheesy Sour Cream Chicken Enchiladas
When we talk about making food balanced, I always like to give a realistic look at what’s in the dish. Being mindful of what we eat doesn’t mean avoiding comfort; it means being intentional about what goes into our Dinner Dishes. As you plan your next Healthy Dinner Ideas rotation, here’s a general idea of what one serving of these Cheesy Sour Cream Chicken Enchiladas provides.
Keep in mind that these numbers are all estimates, and they can change based on whether you use full-fat sour cream or opt for my Greek yogurt variation! These values help us see that while this is comfort food, it still packs a good amount of protein to keep us feeling satisfied.
- Calories: Approximately 450 per serving. That’s a really solid number for a comforting main course!
- Protein: Around 35 grams, which comes nicely from the chicken and dairy.
- Fat: About 25 grams, with 15 of those being saturated fat from the cheese and sour cream.
- Carbohydrates: Roughly 25 grams.
- Sugar: Very low, about 5 grams, which is nice since we aren’t relying on added sugars for flavor here.
It’s important to remember that these estimates are based on dividing the recipe into 6 servings. If you cut them into 8 servings, those numbers drop nicely, making it even better for Cheap Dinners For A Family portions! Always take nutritional information as a helpful guideline rather than a strict rule.
Share Your Experience Making These Cheesy Sour Cream Chicken Enchiladas
And there you have it—the secret to cozy, creamy comfort that still feels entirely balanced and nourishing. Pulling these Cheesy Sour Cream Chicken Enchiladas out of the oven always brings back those wonderful memories of simple, warm meals from my Vermont childhood. It proves that rich flavor doesn’t need to equal heavy eating!
I truly hope this recipe becomes a family favorite at your house too. Did your kids devour them? Are they already asking for seconds? I absolutely love hearing how these dishes fit into your own weekly rhythms. Please, when you get a chance, rate this recipe right here on the page and leave a comment below letting me know what you served with them!
If you snapped a picture of that bubbly, cheesy top or your perfectly rolled enchiladas, please share it! Tag us on social media so I can see your beautiful creations. Connecting with you all, seeing your comments, and knowing this recipe brings a little bit of uncomplicated joy to your table is why I do what I do.
If you ever have questions about ingredients or adjustments, don’t hesitate to reach out to me directly through the contact page. Happy cooking, and enjoy every warm, cheesy bite!
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Cheesy Sour Cream Chicken Enchiladas
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Make these comforting, creamy chicken enchiladas with a tangy sour cream sauce. This family-friendly recipe uses simple ingredients for a satisfying, balanced weeknight meal.
Ingredients
- 2 ½ cups cooked shredded chicken
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tsp cumin
- ½ tsp chili powder
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp flour
- 1 ½ cups chicken broth
- 1 can mild green chiles (4 oz)
- ½ tsp garlic powder
- Salt to taste
- 8–10 flour tortillas
- Additional Monterey Jack cheese for topping
- Cilantro for garnish
Instructions
- Prepare the chicken filling: In a large bowl, combine the shredded chicken, sour cream, Monterey Jack cheese, cheddar cheese, diced onion, minced garlic, cumin, salt, pepper, and chili powder if you are using it. Mix until the filling is creamy and fully incorporated.
- Make the sour cream white sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute to create a roux. Slowly pour in the chicken broth while whisking constantly. Simmer for 2–3 minutes until the sauce slightly thickens. Reduce the heat to low. Add the sour cream, green chiles, garlic powder, and salt. Stir gently; do not boil the sauce or the sour cream may curdle. The sauce should be pale, creamy, smooth, and pourable.
- Assemble the enchiladas: Warm the tortillas for 20 seconds so they roll without tearing. Spoon a generous amount of the chicken filling into each tortilla. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat until the dish is full.
- Add sauce and cheese: Pour all the sour cream sauce evenly over the assembled enchiladas. Sprinkle generously with the additional Monterey Jack cheese for topping.
- Bake: Bake at 350°F (175°C) for 25–30 minutes. The cheese should melt and bubble, and the edges should look lightly golden. You can broil for 1–2 minutes for a toasted finish if desired.
- Serve: Top the baked enchiladas with fresh cilantro. Serve with a spoon of sour cream and optional diced green onions. These go well with rice, beans, or a fresh salad.
Notes
- Warming the chicken before mixing it into the filling helps the sour cream blend more smoothly.
- Do not boil the sour cream sauce after adding the sour cream to prevent curdling.
- These enchiladas are mild and kid-friendly, perfect for families.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
- Cholesterol: 110
Keywords: Cheesy Sour Cream Chicken Enchiladas, Dinner Ideas Recipes, Easy Weeknight Dinners, Kid Friendly Dinners, Chicken Casserole, White Enchiladas, Family Dinner