When it comes to comfort food with a Tex-Mex twist, nothing comes close to the Southern Living Sour Cream Chicken Enchilada recipe. This creamy, cheesy, and perfectly seasoned dish has captured the hearts (and taste buds) of home cooks everywhere.
Whether you’re hosting a dinner party, craving something indulgent, or just want to explore a classic Tex-Mex recipe, these sour cream chicken enchiladas are sure to deliver.
Today, we’ll take you through everything you need to know about the Southern Living Sour Cream Chicken Enchilada recipe—from why it’s so adored to step-by-step instructions, serving suggestions, and expert tips.
Why Do People Love This Southern Living Sour Cream Chicken Enchilada Recipe?
What sets these enchiladas apart from the rest? Here’s why they’re so beloved by home cooks and food enthusiasts alike:
- Creamy and Dreamy – The rich sour cream sauce provides a melt-in-your-mouth texture that’s irresistible.
- Perfectly Balanced Flavors – These enchiladas strike that ideal balance between savory chicken, tangy sour cream, and gooey melted cheese.
- Easy-to-Follow Instructions – Simple steps make this recipe perfect for beginners, bringing restaurant-quality enchiladas to your kitchen.
- Flexible and Crowd-Friendly – Tailor the toppings or spice level to suit picky eaters or adventurous palates alike.
Ingredients for Sour Cream Chicken Enchiladas
Here’s everything you’ll need to recreate this Tex-Mex classic. Be sure to use fresh, high-quality ingredients to achieve the best results.
Enchilada Filling
- 2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
- 1 medium onion, finely chopped
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
Sour Cream Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream (full-fat for the creamiest texture)
- 1 can (4 oz) diced green chilies
Additional Ingredients
- 8 large flour tortillas
- 1 cup shredded cheddar cheese (for topping)
- Fresh cilantro (optional, for garnish)
Equipment You’ll Need
Having the right tools on hand will make the cooking process seamless and enjoyable.
- Baking dish (9×13 size recommended)
- Medium saucepan
- Whisk
- Mixing bowls (various sizes)
- Cooking spatula
- Knife and cutting board
Step-by-Step Recipe for Sour Cream Chicken Enchiladas
Follow these detailed instructions to create outstanding sour cream chicken enchiladas:
Step 1: Get the Chicken Ready
Cook and shred the chicken if it’s not already done. Put the shredded chicken in a big bowl and add some salt, pepper, and any other spices you like, like cumin or chili powder, for extra flavor. Mix everything well to make a tasty filling for the enchiladas.
Step 2: Make the Sour Cream Sauce
In a medium pan, melt some butter on medium heat. Add flour and mix it until smooth. Slowly pour in chicken broth while whisking to keep it smooth, then let it simmer until it thickens. Take it off the heat and stir in sour cream and diced green chilies. Mix it all together to make a creamy, tangy sauce for the enchiladas.
Step 3: Fill the Tortillas
Lay a tortilla flat on a clean surface. Add some chicken filling in the middle and sprinkle a little shredded cheese on top. Roll it up tightly and place it seam-side down in a baking dish. Repeat until all the tortillas are filled and lined up in the dish.
Step 4: Add the Sauce
Pour the sour cream sauce evenly over the tortillas, making sure they are all covered. Use a spatula to spread the sauce if needed. This step keeps the enchiladas moist and full of flavor when baking.
Step 5: Add the Finishing Touches
Sprinkle a generous layer of shredded cheddar cheese over the top of the sauced tortillas. If desired, also add freshly chopped cilantro for a garnish that will provide a burst of freshness in the final dish.
Step 6: Bake the Enchiladas
Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted, bubbly, and slightly golden. Allow the enchiladas to cool for a few minutes before serving.
Step 7: Serve and Enjoy
Carefully plate the enchiladas, serving them warm with optional garnishes such as extra cilantro, a dollop of sour cream, or a side of salsa. These sour cream chicken enchiladas are perfect as a standalone dish or paired with sides like Mexican rice or refried beans for a complete meal.
Ideas for Serving Sour Cream Chicken Enchiladas
Pair these delicious enchiladas with classic Tex-Mex sides for a complete meal that satisfies every craving.
- Mexican Rice: A flavorful and hearty side dish that complements the creamy enchiladas perfectly.
- Refried Beans: Serve as a protein-packed and savory side, either on the plate or in a small bowl.
- Guacamole and Chips: A fresh and zesty appetizer or side that pairs well with the enchiladas’ rich flavors.
- Elote (Mexican Street Corn): Add a touch of sweetness and spice with this grilled corn, topped with cotija cheese and chili powder.
- Mixed Green Salad: A light, crisp salad with a tangy vinaigrette balances out the richness of the dish.
- Pickled Jalapeños or Carrots: For those who enjoy a bit of heat, these tangy toppings enhance the flavor profile.
- Fresh Lime Wedges: A simple garnish, squeezing fresh lime over the enchiladas can brighten and elevate the dish.
Storage Tips to Keep Them Fresh
If you’re lucky enough to have leftovers, here’s how to store and reheat your sour cream chicken enchiladas.
- In the fridge: Keep in a sealed container and store for up to 3 days.
- In the freezer: Wrap each piece in foil or plastic wrap, then put them in a freezer-safe bag or container for up to 3 months.
- To reheat: Let frozen enchiladas thaw in the fridge overnight. Heat them in the oven at 350°F until hot.
Expert Tips for Perfect Sour Cream Chicken Enchiladas Every Time
- Use fresh ingredients: Whenever possible, use fresh chicken, spices, and high-quality sour cream to enhance the flavor and texture of your enchiladas. Fresh ingredients make a noticeable difference in the final dish.
- Warm the tortillas first: Lightly warming your tortillas in a skillet or microwave prevents cracking and makes them more pliable, making it easier to roll your enchiladas.
- Don’t overfill: Adding just the right amount of filling ensures easy rolling and prevents the enchiladas from breaking during cooking. A balance of chicken, cheese, and sauce in each tortilla is key.
- Layer the sauce generously: Spread a layer of sauce in your baking dish before placing the enchiladas and top them with plenty of sauce. This keeps them moist and flavorful during baking.
- Bake covered first, then uncovered: Cover your dish with foil for the first portion of baking to lock in moisture. Remove the foil during the last 10 minutes to achieve a golden, slightly crispy cheese topping.
- Garnish before serving: Adding fresh toppings such as chopped cilantro, diced tomatoes, or a squeeze of lime juice elevates the presentation and taste of your enchiladas.
Frequently Asked Questions
Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used and are actually more traditional for enchiladas. To prevent them from breaking, lightly warm them in a skillet or microwave before filling and rolling.
Is there a vegetarian version of this recipe?
Absolutely! Simply replace the meat with ingredients like sautéed vegetables, beans, or a plant-based protein. Ensure the sauce and toppings are also vegetarian-friendly for a complete meal.
What’s the best way to avoid soggy enchiladas?
Don’t overfill the tortillas and make sure to tightly roll them. Serving immediately after baking also helps maintain the texture.
Can I prepare enchiladas ahead of time?
Yes, enchiladas can be assembled a day in advance. Store them in the refrigerator covered with plastic wrap or foil, but wait to add the sauce until just before baking to prevent them from becoming soggy.
Can I freeze enchiladas?
Absolutely! Assemble the enchiladas without the sauce, then wrap them tightly in plastic wrap, followed by aluminum foil. Store them in the freezer for up to 3 months. When ready to eat, thaw in the refrigerator, add sauce, and bake as recommended.
What toppings work best for enchiladas?
Enhance the flavor with toppings like shredded cheese, diced avocados, fresh cilantro, sour cream, or a drizzle of hot sauce. You can also add crunch with sliced radishes or crushed tortilla chips.
Are there gluten-free options for enchiladas?
Yes, use gluten-free tortillas and ensure the sauce and any other ingredients are certified gluten-free. Many stores offer excellent gluten-free tortilla alternatives made from corn or other grains.
Conclusion
Sour cream chicken enchiladas are a delicious and satisfying meal that brings together the richness of creamy sauce, tender meat, and tangy toppings. They’re perfect for any occasion – from weeknight dinners to gatherings with friends and family. With these tips and tricks, you can create perfect enchiladas every time, making this flavorful dish a regular in your recipe rotation. So why wait? Gather your ingredients and get ready to indulge in some mouth-watering sour cream chicken enchiladas!
Southern Living Sour Cream Chicken Enchilada Recipe
Equipment
- Baking dish (9×13 size recommended)
- Medium Saucepan
- Whisk
- Mixing bowls (various sizes)
- Cooking spatula
- Knife and cutting board
Ingredients
Enchilada Filling
- 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
- 1 medium onion finely chopped
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
Sour Cream Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream full-fat for the creamiest texture
- 1 can 4 oz diced green chilies
Additional Ingredients
- 8 large flour tortillas
- 1 cup shredded cheddar cheese for topping
- Fresh cilantro optional, for garnish
Instructions
Step 1: Get the Chicken Ready
- Cook and shred the chicken if it’s not already done. Put the shredded chicken in a big bowl and add some salt, pepper, and any other spices you like, like cumin or chili powder, for extra flavor. Mix everything well to make a tasty filling for the enchiladas.
Step 2: Make the Sour Cream Sauce
- In a medium pan, melt some butter on medium heat. Add flour and mix it until smooth. Slowly pour in chicken broth while whisking to keep it smooth, then let it simmer until it thickens. Take it off the heat and stir in sour cream and diced green chilies. Mix it all together to make a creamy, tangy sauce for the enchiladas.
Step 3: Fill the Tortillas
- Lay a tortilla flat on a clean surface. Add some chicken filling in the middle and sprinkle a little shredded cheese on top. Roll it up tightly and place it seam-side down in a baking dish. Repeat until all the tortillas are filled and lined up in the dish.
Step 4: Add the Sauce
- Pour the sour cream sauce evenly over the tortillas, making sure they are all covered. Use a spatula to spread the sauce if needed. This step keeps the enchiladas moist and full of flavor when baking.
Step 5: Add the Finishing Touches
- Sprinkle a generous layer of shredded cheddar cheese over the top of the sauced tortillas. If desired, also add freshly chopped cilantro for a garnish that will provide a burst of freshness in the final dish.
Step 6: Bake the Enchiladas
- Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted, bubbly, and slightly golden. Allow the enchiladas to cool for a few minutes before serving.
Step 7: Serve and Enjoy
- Carefully plate the enchiladas, serving them warm with optional garnishes such as extra cilantro, a dollop of sour cream, or a side of salsa. These sour cream chicken enchiladas are perfect as a standalone dish or paired with sides like Mexican rice or refried beans for a complete meal.
