Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce are a cozy, flavor-packed dinner everyone will love. Tender shredded chicken wrapped in soft tortillas is smothered in a creamy, cheesy sauce and baked until golden. Perfect for weeknights, family dinners, or casual gatherings, this dish is easy to make yet feels indulgent.
Rotisserie chicken or homemade shredded chicken works beautifully, saving time while delivering rich flavor. The creamy sour cream sauce adds tang and richness, perfectly complementing the savory chicken and mild enchilada sauce. Each bite offers a satisfying mix of textures: soft tortillas, tender chicken, and slightly crisp baked edges.
This recipe is versatile—you can add vegetables, adjust spices, or even use plant-based alternatives. It stores well, making leftovers just as tasty. With its golden cheese topping and optional fresh garnishes, these enchiladas look as good as they taste.
Whether you’re cooking for kids, friends, or a cozy night in, this dish brings homemade Mexican-inspired comfort to your table with minimal effort.
Why You’ll Love This Shredded Chicken Enchiladas
These Shredded Chicken Enchiladas are creamy, cheesy, and full of flavor. Soft tortillas cradle tender chicken coated in rich sour cream sauce, keeping every bite moist and satisfying. Baked edges add a hint of crispiness, elevating the texture.
The cheesy sour cream sauce is the star, balancing mild spice from the enchilada sauce while keeping the dish creamy and indulgent. Every layer—tortilla, chicken, sauce—works together for a comforting, crowd-pleasing meal.
Flexible and family-friendly, this recipe allows protein swaps, veggie additions, and make-ahead prep. It’s freezer-friendly and visually inviting, with melted cheese and optional garnishes making it perfect for any dinner.
In short, these enchiladas are flavorful, versatile, comforting, and sure to become a family favorite.
What You’ll Need
Chicken Filling:
- 3 cups shredded cooked chicken
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- Salt & pepper
Cheesy Sour Cream Sauce:
- 1 cup sour cream
- 1 cup shredded cheddar
- ½ cup Monterey Jack
- 1 cup milk
- 2 tbsp butter
- 2 tbsp flour
- ½ tsp garlic powder
- Salt & pepper
Assembly:
- 8–10 flour tortillas
- 1 cup shredded cheese for topping
- Optional: cilantro or diced tomatoes
Add veggies like bell peppers or spinach for extra flavor.
How to Make Shredded Chicken Enchiladas
- Chicken Filling: Sauté onion and garlic, add shredded chicken and spices, mix well, and heat through.
- Cheesy Sauce: Melt butter, whisk in flour, add milk, then sour cream and 1 cup cheese. Stir until smooth.
- Assemble: Spread a little sauce in a baking dish, fill tortillas with chicken, roll, place in dish, pour remaining sauce, and sprinkle cheese on top.
- Bake: 375°F (190°C) for 20–25 minutes until bubbly. Garnish with cilantro or tomatoes.
You Must Know
For perfect enchiladas, use tender, fully cooked chicken—rotisserie works best. Don’t overfill tortillas; ½ cup per tortilla is ideal. Cook the roux briefly and whisk in sour cream and cheese over medium heat to keep the sauce smooth. Avoid boiling after adding sour cream to prevent curdling. Garnish with cilantro, tomatoes, or lime for extra flavor and balance.
Perfecting the Cooking Process
Sauté onions and garlic until soft to enhance flavor. Make the sauce creamy but pourable, adjusting milk if needed. Roll tortillas seam-side down to prevent unraveling. Bake at 375°F (190°C) until cheese is golden and bubbly. Let rest a few minutes before serving for best texture and easier slicing.
Add Your Touch Shredded Chicken Enchiladas
Make these enchiladas your own by adding favorite extras. Sautéed bell peppers, spinach, or black beans can boost flavor and nutrition. Spice lovers can add a pinch of cayenne or chopped jalapeños. Top with fresh herbs, diced tomatoes, or a drizzle of lime crema for extra brightness. For a crispy twist, sprinkle crushed tortilla chips on top before baking. These simple tweaks elevate the dish without complicating the recipe.
Storing & Reheating
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Leftover enchiladas store well in the fridge for 3–4 days. Cover tightly with foil or an airtight container to retain moisture. To reheat, bake at 350°F (175°C) for 10–15 minutes until warmed through, or microwave individual portions for 1–2 minutes. For freezer storage, wrap enchiladas in foil and freeze for up to 2 months. Thaw in the fridge overnight before reheating to maintain creamy texture.
Chef’s Helpful Tips for Shredded Chicken Enchiladas
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To make your enchiladas extra delicious, always use fully cooked, moist chicken. Shred it while warm for the best texture. When making the sauce, whisk constantly to keep it smooth and creamy. Avoid overfilling tortillas to prevent spilling during baking. Let the dish rest a few minutes after baking so the sauce sets and slices cleanly. Garnishing with fresh cilantro, diced tomatoes, or a squeeze of lime adds flavor and a fresh pop of color.
FAQ for Shredded Chicken Enchiladas
Q: Can I make this recipe ahead of time?
Yes! Assemble enchiladas, cover, and refrigerate for up to 24 hours before baking.
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Q: Can I use a different cheese?
Absolutely! Pepper Jack, Colby, or a blend works well.
Q: Can I make it spicy?
Yes! Add jalapeños, chili powder, or a pinch of cayenne for heat.
Q: Can I freeze them?
Yes! Wrap in foil and freeze for up to 2 months. Thaw overnight before baking.
Q: Can I make it dairy-free?
You can swap sour cream and cheese with plant-based alternatives.
Conclusion
Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce are a family-friendly, flavor-packed meal that’s easy to make and endlessly satisfying. With tender chicken, soft tortillas, and a creamy, cheesy sauce, every bite delivers comfort and indulgence. The recipe is versatile, allowing you to customize with vegetables, spices, or cheese alternatives, making it perfect for weeknight dinners, meal prep, or entertaining guests.
By following simple steps—cooking the chicken properly, making a smooth sauce, and baking to golden perfection—you’ll enjoy enchiladas that are creamy, flavorful, and visually appealing every time. Garnishing with fresh herbs or a squeeze of lime adds a bright, fresh touch to balance the richness.
Whether you’re a busy parent, a home cook, or simply someone craving a hearty, delicious meal, this recipe brings homemade Mexican-inspired comfort to your table with minimal effort. It’s a true crowd-pleaser that will quickly become a staple in your dinner rotation.
How to Make Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce
Description
Tender shredded chicken wrapped in soft tortillas, smothered in a creamy, cheesy sour cream sauce, and baked until golden and bubbly. A quick, family-friendly Mexican-inspired comfort meal!
Ingredients
Instructions
Cook Filling: Sauté onion and garlic until soft. Add shredded chicken and spices; stir to combine.
Make Sauce: Melt butter, whisk in flour, gradually add milk. Stir in sour cream and 1 cup cheese until creamy.
Assemble: Spread a little sauce in a baking dish. Fill each tortilla with chicken, roll, place seam-side down, pour remaining sauce on top, and sprinkle with cheese.
Bake: 375°F (190°C) for 20–25 minutes until bubbly. Garnish with cilantro or diced tomatoes.
Serve: Let rest 5 minutes before slicing.
Notes
- Use rotisserie chicken to save time.
Add veggies like bell peppers, spinach, or black beans for extra flavor.
For spice lovers, add jalapeños or cayenne.
Can be made ahead: assemble, cover, and refrigerate up to 24 hours before baking.