Shredded Chicken Enchiladas: Cheesy Sour Cream Sauce Recipe!

Okay, seriously, who doesn't love enchiladas? That perfect combination of tender chicken, soft tortillas, and melty cheese… pure magic. But let's be real, some recipes can be a bit of a production. Not today! If you're craving that deep, satisfying, saucy goodness without spending all afternoon in the kitchen, then you've come to the right place. Get ready to dive into the ultimate comfort food experience with our Shredded Chicken Enchiladas. And the star of the show? That unbelievably creamy, tangy, and utterly addictive Cheesy Sour Cream Sauce. This isn't just a meal; it's a flavor explosion waiting to happen!

Why This Recipe is Awesome

Because it hits all the good boxes: easy, comforting, and forgiving. You can use leftover or rotisserie chicken, which means you get gourmet vibes with minimum effort. The sauce? Creamy, cheesy, and tangy thanks to sour cream — it turns a regular enchilada into something you might brag about on social media (or at least to your roommate).

Pro tip: This recipe is accepting of chaos: missing green chiles? No problem. Used the wrong cheese? Still delicious. Basically, it’s idiot-proof — and yes, even I didn’t mess it up.

Ingredients Youll Need

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish or a similarly sized pan. Warm oven = happy bubbly cheese.
2. Prepare the chicken. If you’re using raw chicken, poach two boneless skinless breasts in simmering water or broth for 15–18 minutes until cooked through, then shred with forks. Using rotisserie? Pull it apart and skip the poaching drama.
3. Sauté the onion and garlic in 1 tbsp butter over medium heat until soft, about 3 minutes. Toss the shredded chicken in the pan and sprinkle with taco/enchilada seasoning. Stir for a minute to marry the flavors. Taste and adjust salt.
4. Make the cheesy sour cream sauce: melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp flour and cook 1 minute. Slowly whisk in milk and chicken broth, then simmer until slightly thickened, about 3–4 minutes.
5. Lower the heat and stir in 1 1/2 cups shredded cheese until melted and smooth. Remove from heat and fold in 3/4 cup sour cream and the can of green chiles. Do not boil after adding the sour cream or it might separate.
6. Warm tortillas for 20–30 seconds each in the microwave (covered with a damp paper towel) or a dry skillet. Warming prevents cracks and makes rolling easier.
7. Assemble enchiladas: spoon about 1/4 cup chicken onto each tortilla, add a sprinkle of cheese, roll snugly, and place seam-side down in the baking dish.
8. Pour most of the cheesy sour cream sauce over the rolled enchiladas, leaving a little to spoon on top if you like extra sauciness. Sprinkle remaining cheese over everything.
9. Bake uncovered for 20–25 minutes, until the sauce bubbles and the cheese browns slightly. For a golden top, pop under the broiler for 1–2 minutes — watch closely.
10. Garnish with cilantro, sliced green onions, and a squeeze of lime. Serve hot. Try not to burn your tongue on the first bite; tough, but possible.

Common Mistakes to Avoid

• Not warming tortillas: Cold tortillas crack. Warm them — microwave with a damp towel or skillet heat for a few seconds.
• Adding sour cream to boiling sauce: Don’t. Turn off the heat, then stir in the sour cream. Otherwise you’ll get curdles, and Sad Cheese Energy.
• Overfilling the tortillas: You’ll end up with a mess. Keep it to a few tablespoons of filling so they roll neatly.
• Using dry chicken: If your shredded chicken feels dry, toss it with a little sauce or a splash of broth before filling. Moist chicken = happy enchiladas.
• Skipping seasoning: Chicken needs salt and seasoning. Taste as you go — bland is fixable, forgotten is not.

Alternatives & Substitutions

No rotisserie? No problem. Use leftover baked or poached chicken. Short on time? Shred cold rotisserie chicken — instant dinner. Want spice? Add chopped jalapeños or swap green chiles for a can of diced tomatoes with green chiles.

Gluten-free? Replace the flour with 2 tbsp cornstarch mixed with a little cold milk (whisk into the hot liquid) or use a gluten-free flour blend. Dairy-free? Use a vegan buttery substitute, dairy-free milk, vegan cheese, and coconut or soy-based sour cream — results vary but still tasty.

Cheese variety? I love Monterey Jack for melt, sharp cheddar for flavor, or Pepper Jack for a kick. IMO, a combo of cheddar + Monterey Jack hits best.

FAQ (Frequently Asked Questions)

1. Can I use corn tortillas instead of flour? Sure — but warm them well so they don’t break. Some people like to fry quick for pliability, but that’s extra step if you’re lazy (like me).
2. Can I make this ahead? Absolutely. Assemble the enchiladas, cover, and refrigerate up to 24 hours. Add a few extra minutes of bake time if they’re cold from the fridge. You can also freeze before baking for up to 3 months.
3. What about the sour cream — can I use Greek yogurt instead? Yes, plain Greek yogurt works in a pinch. Stir it in off the heat. FYI: yogurt tastes tangier and less rich than sour cream.
4. Can I skip the roux and just mix cheese & sour cream? You can, but the roux gives a silkier, thicker sauce that clings to the enchiladas. The shortcut yields a looser, creamier topping — still good, just different.
5. How do I get that bubbly, slightly crispy top? Broil for 1–2 minutes at the end. Don’t walk away — one second too long and you’ll have charcoal confetti.
6. Leftovers safe? Yep. Store in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for best texture.
7. Want to add beans or veggies? Go for it. Black beans, corn, or sautéed peppers make great additions. Toss them with the chicken before filling.

Final Thoughts

There you go: melty, saucy chicken enchiladas that make weeknight dinner feel like a small celebration. You didn’t need a culinary degree — just a little patience and a willingness to get your hands (and maybe shirt) saucy.

Parting tip: Serve with a crisp salad or simple rice and call it a night of culinary victory. Now go impress someone—or yourself—with your new enchilada wizardry. You’ve earned it!