Chicken Enchiladas Sour Cream Sauce

If your weeknight dinner mood swings between “fancy enough to impress” and “I refuse to spend an hour over a stove,” this recipe just winked at you—and handed you a napkin for the inevitable cheesy drip.

Why This Recipe Is Awesome

This enchilada game is all about controlled laziness: a quick, tangy sour cream sauce that dresses up shredded chicken and tortillas like it’s got a PhD in comfort food. The sauce is silky without being clingy, so it won’t turn tortillas into sad mush, and it’s tangy enough to cut through the richness of the cheese. Using pre-cooked chicken (rotisserie, leftover, or poached) saves time and lets you focus on flavors—cilantro, lime, cumin—without performing culinary acrobatics. In short, it looks like you tried, tastes like you succeeded, and barely cost you dignity or a long evening.

Ingredients You’ll Need

• 2 cups shredded cooked chicken — rotisserie is your secret weapon
• 8–10 flour or corn tortillas (6–8-inch) — flour for pliability, corn for authenticity
• 2 cups shredded Monterey Jack or cheddar — melty and forgiving
• 1 tablespoon oil — avocado or neutral vegetable
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder — adjust like you mean it
• Salt & pepper to taste
• 1 cup sour cream — full fat makes life easier
• 1 cup chicken broth (or milk for a creamier note)
• 2 tablespoons all-purpose flour — thickener without drama
• 1 tablespoon butter
• 1 can (4 oz) diced green chiles — optional, but useful courage
• Fresh cilantro, chopped, for finishing — because we care about garnish politics
• 1 lime, zested and juiced — brightens everything
• Optional toppings: sliced avocado, pickled onions, extra hot sauce

Step-by-Step Instructions

1. Step 1

   Preheat oven to 375°F (190°C). Heat oil in a skillet over medium heat, sauté the onion until translucent (3–4 minutes), add garlic, cumin, and chili powder and cook 30 seconds until fragrant. Stir in shredded chicken, green chiles, a squeeze of lime, and a pinch of salt; toss to combine and remove from heat. While the filling cools slightly, whisk the butter and flour in a small saucepan over medium heat for a minute, slowly stream in chicken broth while whisking until smooth, then stir in sour cream, lime zest, and a little more salt; warm until just thickened and glossy—don’t let it boil.

2. Step 2

   Spoon a line of filling down the center of each tortilla, add a sprinkle of cheese, roll snugly, and place seam-side down in a lightly greased 9×13 baking dish. Pour about half the sour-cream sauce over the top, then scatter remaining cheese and any embarrassed extra toppings. Bake for 18–22 minutes until bubbly and lightly browned on the edges, let rest five minutes, then finish with chopped cilantro, a squeeze of lime, and optional avocado. Serve hot and accept compliments with modest nods.

Common Mistakes to Avoid

Wrapping tortillas when they’re cold and stiff is the culinary equivalent of trying to fold a map mid-hurricane—warm them briefly to avoid cracking. Over-saucing before baking can make the tortillas soggy; pour a happy, not drowning, amount and reserve some sauce for serving. Skipping seasoning in the chicken because “the cheese will cover it” is a rookie move; seasoned filling saves the whole dish. Finally, don’t bake at some charbroil inferno temperature; this dish wants a gentle bubble, not an identity crisis.

Alternatives & Substitutions

If you’re short on time or ingredients, rotisserie chicken is a perfect stand-in for homemade poached chicken and still feels like effort. For a lighter sauce, swap half the sour cream for Greek yogurt but add it off-heat to avoid curdling. Corn tortillas give you a more traditional texture—lightly pan-fry them for 10–20 seconds per side to make them pliable. Want vegan vibes? Use pulled jackfruit, vegan sour cream, and dairy-free cheese; heat and seasoning trickery will keep things convincing. Personally, I’d pick the rotisserie shortcut and use a little extra lime; it makes even leftovers feel deliberate.

FAQ

Question 1?

Can I make this ahead? Absolutely. Assemble the enchiladas and cover tightly, then refrigerate up to 24 hours. Bring to room temperature for 20 minutes before baking, or add 5–8 minutes to the bake time if you pop them in straight from the fridge. Store any extra sauce separately to avoid soggy tortillas during storage.

Question 2?

How do I reheat leftovers without turning them into a sad casserole? Reheat single portions in a 325°F oven for 12–15 minutes covered with foil, or zap 1–2 minutes in the microwave and finish with a quick broil (watch it) for crisp edges. Adding a spoonful of fresh sauce or a squeeze of lime helps revive flavors.

Question 3?

Can I freeze these? Yes. Freeze assembled, unbaked enchiladas in a tightly covered dish for up to 2 months. Thaw overnight in the fridge before baking, or bake from frozen at 375°F for about 35–40 minutes covered, then uncover for the last 10 minutes to brown the top. Keep some extra sauce on hand for serving.

Final Thoughts

This is the kind of dinner that proves convenience doesn’t have to be boring: quick assembly, a tangy sauce that behaves, and enough cheat-friendly moves to make weeknights blissful. Make it your own with whatever cheese, toppings, or heat level you like; it forgives improvisation. If someone asks for the recipe, give it with a wink and the one sentence they’ll remember: use rotisserie chicken and don’t skimp on the lime.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.