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A spatula lifts enchiladas from the dish with hot sauce in the background.
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5 from 7 votes

Sour Cream Chicken Enchiladas

A tasty sour cream sauce studded with green chiles and a delicious blend of spices graces these Sour Cream Chicken Enchiladas. They are a quick and easy, super crave-worthy dinner idea!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Dish
Cuisine: American, Mexican
Servings: 4
Calories: 687kcal


  • 3 cups shredded rotisserie chicken
  • 10 ounces RoTel tomatoes, drained
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup shredded sharp cheddar cheese
  • 1/4 teaspoon all-purpose seasoning, or more to taste (like Lawry's Seasoned Salt)
  • 8 (8-inch) corn/flour or corn/wheat blend tortillas (like La Tortilla Factory or Dan Pancho)
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 1/2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste
  • 1 cup sour cream (I use light)
  • 4 ounce can diced green chiles, drained

For Garnish:

  • thinly sliced green onion, cilantro

For Serving:

  • sliced avocado, hot sauce (like Cholula), chopped fresh tomatoes


  • Preheat oven to 400 degrees F.
  • Combine the chicken, drained Ro-Tel tomatoes, 1 cup Monterey Jack cheese, all of the cheddar cheese, and all-purpose seasoning in a large mixing bowl. Set aside.
  • Melt butter in a medium saucepan. Whisk in the flour to make a roux, stir and cook until bubbly then slowly add the chicken broth, whisking constantly, until smooth and thickened. Bring to a low boil, whisking frequently. Whisk in the cumin, coriander, salt and a little freshly ground black pepper. Remove the pan from the heat and stir in the sour cream and green chiles.
  • Add 1/2 cup of the sour cream sauce to the chicken mixture and toss to combine well.
  • Add a scant 1 cup of sauce to the bottom of the baking dish and spread it around. Divide the chicken mixture evenly between tortillas (about 1/2 cup per tortilla). Roll them up and place them seam-side down in the baking dish. Pour the remaining sauce evenly over enchiladas. Top with the remaining Monterey Jack cheese.
  • Cover the dish with foil and bake for 15 minutes. Remove the foil and continue to bake for an additional 5 to 10 minutes, or until the sauce is bubbly and cheese has melted. Remove the pan from the oven and let it rest for 5 minutes.
  • Garnish with green onions and cilantro and serve with chopped tomatoes, sliced avocado, and hot sauce (optional).


Serving: 2enchiladas | Calories: 687kcal | Carbohydrates: 40g | Protein: 30g | Fat: 47g | Saturated Fat: 28g | Cholesterol: 131mg | Sodium: 1091mg | Potassium: 572mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1379IU | Vitamin C: 17mg | Calcium: 796mg | Iron: 3mg