Oven-Baked Sour Cream Chicken Enchilada Recipe

Here’s a little chef’s secret: the best baked enchiladas don’t come from a can of mystery sauce — they come from balancing tangy **sour cream**, bright lime, and just enough spice to make your kitchen smell like taco night in five minutes. I keep this recipe in my back pocket for weeknights and dinner parties because it looks impressive but takes next to no attention — the oven does the heavy lifting while you pour a drink. Expect creamy filling, crisped tortilla edges, and that glorious bubble-and-golden-cheese moment. I’ll walk you through simple swaps, quick fixes for dry chicken, and how to make the sauce silky without breaking it. Ready? Let’s get those enchiladas singing.

Quick Facts

• Yield: Serves 6
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This dish combines creamy, tangy **sour cream** sauce with tender shredded **chicken** and melty cheese — it hits cozy and celebratory at once. The edges crisp up, the center stays saucy, and the whole house fills with warm, smoky aromas. It’s so easy even your oven can’t mess it up, and it scales well for potlucks. Who doesn’t love a meal that comforts and impresses?

Ingredients

For the Main Dish:

• 3 cups shredded cooked chicken (about 12 oz) — rotisserie works great
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp kosher salt (adjust to taste)
• ¼ tsp freshly ground black pepper
• 1 (4 oz) can diced green chiles, drained
• 1 cup frozen corn, thawed (optional)
• 8 flour tortillas, 8-inch (or corn for GF)
• 2 cups shredded Mexican blend or Monterey Jack cheese, divided

For the Sauce / Garnish (if applicable):

• 1 cup sour cream
• 1 cup enchilada sauce (red or green), plus extra to drizzle
• ¼ cup chicken broth (or water)
• 1 tbsp lime juice
• Fresh cilantro, chopped; sliced green onions; sliced avocado and lime wedges for serving

How I Make It

Step 1:

Preheat the oven to 375°F and grease a 9×13-inch baking dish. Heat a skillet over medium heat with 1 tbsp olive oil. Sauté the chopped onion until translucent and smelling sweet, about 4 minutes. Add the garlic, chili powder, and cumin and stir until fragrant — you’ll smell a warm, toasty spice pop.

Step 2:

Add the shredded chicken, diced green chiles, and corn to the pan. Toss to combine and sprinkle with salt and pepper. Warm the mixture for 2–3 minutes so flavors mingle. If your chicken looks dry, splash in a tablespoon of chicken broth to loosen it up — rotisserie chicken often benefits from this. Taste and adjust seasoning.

Step 3:

Mix the sauce in a bowl: whisk together 1 cup sour cream, 1 cup enchilada sauce, ¼ cup chicken broth, and 1 tbsp lime juice until smooth. Fold half of the shredded cheese into the sauce so it melts slightly and becomes luxuriously creamy.

Step 4:

Assemble enchiladas: spoon about ⅓ cup of the chicken mixture down the center of each tortilla, roll tightly, and place seam-side down in the prepared dish. Pour the remaining sauce evenly over the top, scatter the remaining cheese, and add extra enchilada sauce in spots if you like it saucier. Bake at 375°F for 20–25 minutes, until edges crisp and cheese bubbles and turns lightly golden.

Step 5:

Remove from oven and let rest 5 minutes — the filling sets and slices cleanly. Garnish with chopped cilantro, sliced green onions, avocado, and lime wedges. Serve hot and listen to that satisfying cheese pull.

Pro Tips

• Use warm tortillas: wrap them in a damp towel and microwave 20–30 seconds so they roll without cracking.
• If your sauce looks curdled, whisk in a splash of warm chicken broth to re-emulsify it — heat stresses dairy.
• For extra flavor, char the tortillas briefly in a skillet before filling for smoky notes and firmer edges.
• Leftovers get better: flavors deepen overnight, so make ahead and bake just before serving.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for shredded rotisserie turkey or diced tofu — tofu soaks up sauce but becomes firmer (adds protein without the meat).
• Use plain Greek yogurt in place of sour cream for tang and protein; texture becomes a touch less rich.
• Choose corn tortillas to make it gluten-free; grill them briefly to prevent tearing.
• For dairy-free: use a plant-based sour cream and dairy-free cheese; expect a slightly tangier, less melty top.

Variations & Tips

• Spicy kick: stir in a chopped jalapeño or 1 tsp chipotle in adobo to the chicken mix.
• Green enchilada twist: swap red enchilada sauce for salsa verde and add chopped tomatillos.
• Kid-friendly: leave out chiles and jalapeños, add black beans for texture.
• BBQ twist: use shredded BBQ chicken and swap enchilada sauce for a thin BBQ sauce for a smoky-sweet version.
• Cheesy jalapeño: fold in ½ cup chopped pickled jalapeños and extra cheddar for zing.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the enchiladas in the baking dish, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the bake time if chilled; bake until hot and bubbly.

Can I double the recipe?

Sure thing. Use two 9×13 pans or one large roasting pan. Keep an eye on bake time — larger pans may need an extra 5–10 minutes.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil in sauté steps.

How do I know it’s done?

Look for bubbling sauce, golden cheese, and slightly crisp tortilla edges. Internal temperature isn’t necessary for assembled enchiladas if the chicken started fully cooked; heat until steaming through.

What if I don’t have ingredient X?

No sweat — swap canned green chiles for sliced pickled jalapeños or skip entirely. Replace enchilada sauce with tomato-based salsa and a pinch more cumin.

How I Like to Serve It

I serve these enchiladas with a simple side salad, cilantro-lime rice, or warm black beans. Add pickled red onions for brightness and an icy margarita if it’s Friday. They fit weeknights, potlucks, and lazy Sunday dinners — and they make leftovers taste like a planned indulgence.

Notes

• Store leftovers covered in the fridge for up to 3 days. Reheat covered at 350°F until warmed through, or microwave individual portions.
• Cook chicken to a safe internal temp of 165°F if you start from raw; shredded rotisserie chicken speeds prep.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!