If you’re looking for a dinner that’s warm, cheesy, and packed with flavor, these Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce are the way to go!
They’re creamy, comforting, and just the right amount of indulgent. Plus, they come together easily with simple ingredients, making them perfect for a family meal.
The best part? You don’t need a ton of time in the kitchen. You can use rotisserie chicken or leftover shredded chicken, and the cheesy sour cream sauce is pure magic. Even picky eaters will love this one!
Let’s get to it.
What You’ll Need
For the Enchiladas:
- 2 ½ cups shredded cooked chicken (rotisserie or boiled)
- 2 cups shredded Mexican blend cheese (divided)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Salt & pepper to taste
- 10 flour tortillas (medium size)
For the Cheesy Sour Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 ½ cups shredded Mexican blend cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Garnish (Optional):
- Fresh cilantro, chopped
- Diced tomatoes
- Sliced jalapeños
👩🍳 Pro Tips
- Save Time with Rotisserie Chicken – It’s easy, flavorful, and perfect for these enchiladas.
- Warm the Tortillas – Microwave them for 20 seconds so they roll without breaking.
- Make the Sauce Smooth – Stir constantly when adding broth to prevent lumps.
- Cheese Matters – Shred your own cheese for better melting (pre-shredded has anti-caking agents).
- Don’t Overfill – Too much filling makes them hard to roll and stay closed.
🔪 Tools You’ll Need
- Large mixing bowl
- Whisk
- Medium saucepan
- 9×13 baking dish
- Spatula
- Ladle
🔄 Substitutions & Variations
- Use Corn Tortillas – If you prefer a more traditional taste.
- Make it Spicy – Add diced green chilies or a bit of hot sauce to the filling.
- Try Different Cheeses – Pepper Jack or Monterey Jack work great!
- Lighten it Up – Use Greek yogurt instead of sour cream.
⏳ Make Ahead Tips
- Assemble enchiladas and store them (without sauce) in the fridge for up to 24 hours before baking.
- Sauce can be made a day ahead and reheated.
Step-by-Step Instructions
1️⃣ Mix the Chicken Filling
In a large bowl, mix the shredded chicken, 1 cup of shredded cheese, garlic powder, onion powder, cumin, chili powder, salt, and pepper until well combined.
2️⃣ Fill and Roll the Enchiladas
Spoon a portion of the chicken mixture into the center of each flour tortilla, roll them up tightly, and place them seam-side down in a greased 9×13 baking dish.
3️⃣ Make the Cheesy Sour Cream Sauce
In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in chicken broth until smooth. Let it simmer until thickened, then remove from heat and stir in sour cream, 1 ½ cups shredded cheese, garlic powder, onion powder, salt, and pepper.
4️⃣ Pour the Sauce Over the Enchiladas
Evenly pour the cheesy sour cream sauce over the enchiladas, making sure they’re well coated.
5️⃣ Bake Until Bubbly
Sprinkle the remaining 1 cup of shredded cheese on top. Bake at 375°F (190°C) for 20-25 minutes, until cheese is melted and bubbly.
6️⃣ Garnish and Serve
Let the enchiladas rest for 5 minutes, then garnish with fresh cilantro, diced tomatoes, or jalapeños.
🥡 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the microwave or oven at 350°F (175°C) for 10-15 minutes.
Time to Dig In!
There you have it—easy, cheesy, and totally irresistible! Let me know if you try this recipe. Leave a comment below with your thoughts or any fun twists you added. Happy cooking! 🎉