Sour Cream Chicken Enchiladas

These creamy chicken enchiladas are pure comfort food. Tender shredded chicken is wrapped in soft corn tortillas, covered in a rich sour cream enchilada sauce, and baked under a blanket of melted cheese. The best part? You can make the flavorful chicken from scratch or use rotisserie chicken for a quick weeknight shortcut.

Servings: 8-10

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: About 1 hour 15

minutes

Ingredients

For the Homemade Chicken (Optional)

• 6–8 boneless, skinless chicken thighs (about 2½–3 pounds)

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 2 teaspoons paprika

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1½ teaspoons salt

• 1 teaspoon black pepper

• Oil for searing

• 1 large onion, diced

• 4–6 cloves garlic, minced

• 1 (7-ounce) can diced green chiles

• ½ cup chopped fresh cilantro

• ½ to 1 cup chicken broth

Shortcut Chicken Option

• 5–6 cups shredded rotisserie chicken or leftover cooked chicken

For the Creamy Enchilada Sauce

• ½ cup reserved cooking liquid (from homemade chicken)

OR

• ½ cup butter (if using rotisserie or leftover chicken)

Plus:

• ½ cup all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 3 cups chicken broth

• 24 ounces sour cream

• Salt and pepper, to taste

For Assembly

• 25–30 white corn tortillas

• Oil for softening tortillas

• 16 ounces shredded Pepper Jack cheese (or cheese of choice)

Optional:

• 1 cup shredded cheese mixed into the chicken filling

• Additional cilantro for garnish

Directions

Step 1: Prepare the Chicken (Homemade Version)

In a small bowl, combine the garlic powder, onion powder, paprika, cumin, chili powder, salt, and pepper.

Season the chicken thighs generously on all sides with the spice mixture.

Heat a large Dutch oven or heavy pot over medium-high heat. Add the oil. Working in batches, sear the chicken for 2–3 minutes per side until nicely browned. The chicken does not need to be fully cooked at this stage.

Once all the chicken is seared, return it to the pot. Add the diced onion, garlic, green chiles, cilantro, and ½ to 1 cup chicken broth.

Bring to a gentle simmer. Cover and cook over medium-low heat for about 30 minutes, or until the chicken is very tender.

Remove the chicken and reserve all of the cooking liquid. Using two forks or a wooden spoon, shred the chicken. Set aside.

Step 2: Prepare the Chicken (Shortcut Version)

If using rotisserie or leftover chicken, simply shred or chop the chicken into bite-sized pieces.

For extra flavor, toss the chicken with:

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• ½ teaspoon cumin

• ½ teaspoon chili powder

Step 3: Make the Creamy Enchilada Sauce

In a large saucepan over medium heat:

If you made the homemade chicken:Add ½ cup reserved cooking liquid.

If using rotisserie chicken:Add ½ cup butter.

Whisk in the flour, garlic powder, and onion powder. Cook for 1–2 minutes, whisking constantly.

Gradually whisk in the chicken broth until smooth.

Bring to a simmer and cook until the sauce thickens, about 5–7 minutes.

Remove from the heat.

Whisk in the sour cream until completely smooth.

Taste and adjust seasoning as needed. I usually add additional salt, pepper, and garlic powder. If using store-bought chicken, you may also want to add a little paprika, cumin, or chili powder to deepen the flavor.

Step 4: Make the Filling

In a large bowl, combine:

• Shredded chicken

• ½ to ¾ cup of the enchilada sauce

If desired, stir in 1 cup shredded cheese.

Mix until evenly combined.

Step 5: Soften the Tortillas

Pour about ½ inch of oil into a skillet and heat over medium heat.

Working one at a time, cook each tortilla for about 20–30 seconds per side.

You are not trying to make them crispy—just soft, pliable, and lightly coated with oil so they roll without cracking.

Transfer to a paper towel-lined plate.

Step 6: Assemble the Enchiladas

Preheat oven to 350°F.

Spread a thin layer of enchilada sauce across the bottom of a large casserole dish (or two smaller dishes).

Fill each tortilla with a generous spoonful of chicken filling. Roll tightly and place seam-side down in the prepared dish.

Continue until all tortillas are filled.

Pour the remaining sauce evenly over the enchiladas.

Top with the shredded cheese. Measure with your heart, but about 16 ounces is usually perfect.

Step 7: Bake

Bake uncovered for 30 minutes, or until hot and bubbly and the cheese is fully melted.

Allow the enchiladas to rest for 5–10 minutes before serving.

Notes

• This recipe makes a large batch and is perfect for feeding a crowd.

• Pepper Jack adds a little kick, but Monterey Jack, Colby Jack, cheddar, or a Mexican blend all work well.

• The homemade chicken version adds incredible flavor to the sauce because the cooking liquid becomes part of the roux.

• These enchiladas freeze beautifully before baking.

• Serve with Mexican rice, refried beans, guacamole, or a simple green salad.