Delicious Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

🌮 Sour Cream Chicken Enchiladas — Creamy, Cheesy, and Crowd‑Pleasing

These sour cream chicken enchiladas prove that dinner can be both easy and unforgettable

Let’s talk about the kind of dinner that doesn’t just fill plates but makes people cheer when they see it bubbling out of the oven. That’s exactly what Sour Cream Chicken Enchiladas do. They’re creamy, cheesy, tangy, and loaded with tender chicken wrapped in soft tortillas, all smothered in a luscious sour cream and green chili sauce.

Here’s why this recipe deserves a permanent spot in your rotation: it’s versatile enough for weeknight chaos, indulgent enough for Sunday suppers, and cozy enough for potlucks or family gatherings. It’s the kind of recipe that feels indulgent but is secretly practical — rotisserie chicken for convenience, spices for depth, lime juice for brightness, and a sauce so good you’ll want to lick the spoon.

And let’s be honest: enchiladas are basically the universal love language of comfort food. They’re nostalgic, they’re crowd‑pleasing, and they somehow manage to feel both rustic and elevated at the same time.

💬 Reader prompt: Are you team “extra sauce on top” or team “crispy edges, please”?

Literally all the things have made me sick lately. I’m finally feeling a little better from my morning sickness to the point where I actually want to cook now. Last night we had the a very simple dinner that was fantastic!

Sour cream chicken enchiladas and they were awesome! I just put together all the things that I knew I could handle and that I knew my boys would eat! You’ll love this recipe, my husband begs for it all the time!

Sour Cream Chicken Enchiladas

Ingredients

Filling

2 pounds of Rotisserie Chicken

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon chili powder

3 limes squeezed

8 (8 inches) flour tortillas, Softened

1 1/2 cups Mexican blend cheese, separated in the enchilada and the topping

1 1/2 cups of rice

3 cups of chicken broth

3 cloves of garlic

Sour Cream Topping

1/3 cup butter

1/3 cup flour

20 oz. Chicken broth

1 1/4 cup sour cream

1 (4 oz.) can be chopped green chilies

Sour Cream Chicken Enchiladas

Directions

1. Pull the chicken of the bone and put in a bowl add the onion powder, garlic powder, cumin, chili powder and 1 limes squeezed. Stir until the chicken is well combined.

2. In a rice cooker put the rice, chicken broth, 3 minced cloves of garlic, and 2 lime squeezed. cook.

3. Once the rice and chicken are finished, separate the chicken and rice equally between the 8 tortillas. Put about 1 1/2 tablespoons of cheese in the middle. Roll them up and place them in the pan, seam side down.

4. In a pot melt butter and put the flour in and create a roux. Then slowly whisk in the chicken broth. Last add in the sour cream and chilies.

5. Pour the sour cream mixture over the enchiladas. Sprinkle the remaining cheese over the top of the enchiladas.

6. Bake at 400 degrees for 20 minutes.

🔢 Calorie Count (Per Serving, Based on 8 Servings)

Calories: ~420
Total Fat: 21g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 780mg
Total Carbs: 28g
Fiber: 2g
Sugars: 3g
Protein: 28g

💡 Note: Basically dinner math that says, “Yes, you can have seconds.”

🥕 Nutritional Facts & Fun

Chicken: Protein + iron + hearty flavor.
Tortillas: Carbs + comfort.
Sour Cream: Creaminess + calcium.
Green Chilies: Vitamin C + mild heat.
Cheese: Calcium + melty joy.

💬 Reader prompt: Do you like your enchiladas mild, medium, or bring‑on‑the‑heat spicy?

👩‍🍳 Cooking Tips for Enchilada Success

Tortilla Trick: Warm tortillas before rolling to prevent cracking.
Sauce Control: Don’t skimp — enchiladas love to be smothered.
Cheese Layering: Mix some inside and save plenty for the top.
Rice Boost: Cook rice in chicken broth with garlic for extra flavor.
Serving Suggestion: Top with cilantro, avocado, or a squeeze of lime.

🔄 Recipe Variations

Green Enchiladas: Use salsa verde instead of sour cream sauce.
Cheesy Beef Enchiladas: Swap chicken for ground beef.
Veggie Lovers: Add sautéed peppers, zucchini, or spinach.
Spicy Kick: Stir jalapeños into the sauce.
Low‑Carb: Use low‑carb tortillas or serve filling over cauliflower rice.

💬 Reader prompt: Which version would your family devour first — beef, veggie, or spicy?

🧒 Kid Tips

Keep flavors mild — skip jalapeños for picky eaters.
Let kids sprinkle cheese on top (aka edible confetti).
Serve with corn or fruit on the side for balance.
Make mini enchiladas with smaller tortillas for little hands.

🛒 Grocery Hacks

Chicken Shortcut: Rotisserie chicken saves time and adds flavor.
Cheese Saver: Buy in bulk and shred yourself — melts better.
Broth Trick: Bouillon cubes or base work if you’re out of broth.
Tortilla Swap: Corn tortillas work too, just warm them first.

🎯 Reader Challenge

This week, I challenge you to make Sour Cream Chicken Enchiladas and serve them at your next family dinner. Bonus points if you try one of the variations! Post your creation with #LouLouGirlsEnchiladaLove so we can all drool together and swap ideas.

🥪 Leftover Remix

Enchilada Bowls: Serve leftovers over rice with extra toppings.
Enchilada Soup: Chop and simmer with broth for a cozy soup.
Enchilada Nachos: Layer over tortilla chips with extra cheese.
Enchilada Quesadillas: Fold filling into tortillas and grill.

💬 Reader prompt: Would you dare turn leftover enchiladas into nachos, or is that too wild?

💭 Final Thoughts

These Sour Cream Chicken Enchiladas are proof that comfort food can be both cozy and practical. With tender chicken, creamy sauce, and melty cheese, they’re the kind of recipe that makes everyone smile.

They’re also endlessly adaptable. You can keep them classic, go spicy, or even turn them into a whole new dish the next day. And because they’re so easy, they’re perfect for weeknights, weekends, or anytime you want to serve up a pan of love.

Here’s the thing about enchiladas — they’re never just dinner. They’re the smell of tortillas baking under cheese, the sight of sauce bubbling at the edges, and the sound of happy chatter as everyone gathers around the table.

And this sour cream chicken version? It’s a little extra special. It’s creamy, it’s tangy, it’s comforting, and it’s guaranteed to make you the star of any meal. It’s the kind of recipe that makes people pause mid‑bite and say, “Okay, I need this recipe.”

But what I love most is how enchiladas bring people together. Food has that magic — it’s not just about filling bellies, it’s about filling lives with joy, laughter, and connection. These enchiladas are the kind of dish that turn an ordinary Tuesday into a fiesta, or a simple family night into a memory.

So here’s my challenge to you: bake these enchiladas, share them with your people, and then tell me your twist. Did you go veggie? Did you sneak in jalapeños? Did you eat one straight from the pan before serving? (No judgment — I’ve been there.)

💬 Reader prompt: Should we do a “Mexican Night Series” next? I’m dreaming up street corn, churros, and maybe even a taco casserole.

Until then, may your tortillas be soft, your sauce creamy, your cheese melty, and your kitchen full of laughter, love, and second helpings. Because at the end of the day, recipes like this aren’t just about eating — they’re about celebrating the little joys that make life delicious. And these Sour Cream Chicken Enchiladas? They’re ready to do exactly that.