Sour Cream Chicken Enchiladas 
With A Delicious Sour Cream Sauce

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas - "It's Gotta Be Hot To Be Good!" Tweet this

Many recipes for sour cream chicken enchiladas contain cream of mushroom soup or cream of chicken soup. While that may taste okay, you won't find canned soup in this recipe.

The wonderful rich flavor for this recipe is the result of sautéing the onions and garlic and adding green chiles, fresh tomatoes, chicken broth and of course sour cream.

There are some options for the chicken in this recipe. While the recipe calls for 2 cans of chicken breast, you can use a rotisserie chicken or even bbq some chicken breast and use that.

Some people like their chicken shredded, while others like it in chunks. I prefer chunks. You can prepare it either way depending on your preference.

Okay, let's get on with this easy sour cream chicken enchilada recipe.

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Sour Cream Chicken Enchiladas

makes 12 enchiladas


  • 2 cans (12.5 ounces each) chicken breast, drained
  • 2 Tbs. olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 Tbs. butter
  • 1 cup sour cream
  • 2 cups chicken broth, low sodium
  • 1 four ounce can green chile, I like Ortega brand
  • 1 chopped tomato
  • 3 1/2 Tbs. flour
  • 1/2 tsp. salt
  • 2 cups shredded Mexican Cheese blend
  • 12 corn tortillas
  • 3/4 cup vegetable oil

Saute the onion in the oil and butter over medium heat for 5 minutes. Add the garlic and sauté 2 more minutes. Sprinkle in the flour and cook for an additional 1 1/2 to 2 minutes stirring constantly.

Pour in the chicken broth slowly while stirring. Stir and cook until the sauce thickens, about 3 or 4 minutes. Add the green chiles, tomatoes, salt and stir. Once that is mixed in, add the cheese and stir until the sauce is smooth and creamy. Put the heat on low.

Stir in the sour cream until fully incorporated.

Once the sauce is made, you can start softening the tortillas. Take a small frying pan and add the 3/4 cup vegetable oil and heat over medium heat.

Dip two corn tortillas at a time in the hot oil. Leave them in the oil for only a couple of seconds. You don't want them to get stiff. You can dip them in the sauce and then onto a plate.

More Chicken Recipes

Chicken Recipes Chicken Enchiladas, Tortilla Soup, Chicken Fajitas and more. Check it out.

Add a spoonful of chicken down the center of each tortilla and then roll them up, seam side down. Place the enchilada in a oven-proof baking dish. Continue the process with the rest of the enchiladas.

Once all the enchiladas are rolled and placed in the dish, use a ladle to put a generous amount of sauce over the chicken enchiladas.

Remember, it's the sauce that makes it.

If you like your food spicy, as an option, you can add 1 chopped chipotle pepper in adobo sauce for additional smokey flavor. I would add this the same time as the green chiles and tomatoes.

Bake in a 350 degree F. oven for 15 minutes or until nice a bubbly. 

Click here to watch my Sour Cream Chicken Enchiladas video.

Sour Cream Chicken Enchiladas - "It's Gotta Be Hot To Be Good!" Tweet this

This dish would be so nice with some Spanish rice and refried beans and guacamole. Maybe even a margarita or sangria. Add some dessert and you've got a feast. Yum.

More Enchilada Recipes

Chicken Enchiladas
Cheese Enchiladas
Beef Enchiladas
Pork Enchilada Verde

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New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California