Sour Cream Enchiladas

4.46 from 211 votes
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Sour Cream Chicken Enchiladas – Easy to make and absolutely delicious! Rich, creamy and great for any night of the week!  

Mexican food is probably my favorite kind of food.  I love your basic taco night, but then I love perfectly tender pork in Pork Tacos as well.  It can be anything in between as well, as long as those seasonings are there, I am one happy girl. If you serve with Margaritas I am even happier!  

Enchiladas have always been a favorite, but sometimes they can be tedious to assemble.  Which is why Enchilada Casserole is a great idea.  But these sour cream chicken enchiladas are almost as easy and so good!  The creamy filling is so rich and delicious everyone is going to love them.

A plate of food, with Enchilada and Cream


Flour or Corn Tortillas

There are two questions that pop up all the time when I talk about enchiladas.  Can enchiladas be made with corn tortillas?  And wait for it…  Can enchiladas be made with flour tortillas?  The answer is yes to both. 

Technically if you want to make authentic Mexican enchiladas, corn tortillas are what you use. And if you use a flour tortilla you are making a burrito. Either way you are filling it and topping it the same way.

There are people who feel very strongly about this choice and will tell you that enchiladas made with flour tortillas are not enchiladas at all. But it is your kitchen, in your house, so you can do whatever you want!

How to Make Sour Cream Chicken Enchiladas

  1. Start with cooking your chicken.  I take 1 large chicken breast and season both sides with taco seasoning.  Then just bake until it is done and shred.  This is great to do ahead of time and have in the fridge or even freezer waiting for you.
  2. Once the chicken is shredded mix together chicken, onions, sour cream and cheese. You can do this ahead of time as well.  Just cover and store in the fridge for a couple days until you are ready to us it. 
  3. Roll up the enchiladas!  When everything is already mixed together they are very easy to assemble.  Just scoop the filling in and roll.  
  4. You can use store bought or homemade enchilada sauce.  It is best to add some sauce in the bottom of the pan before you add your enchiladas, this will help them not stick. 
  5. How long to bake enchiladas is pretty much the same for every recipe ever.  It takes about 40-45 minutes. You bake them covered with foil and when you remove the foil you want everything to be bubbling and hot, that is how you know it is done.
A plate of food on a table, with Enchilada and Cream

Can Enchiladas be Made Ahead of Time

Definitely, you can make the filling ahead of time and have that waiting for you. You can even roll them ahead of time.  I personally like to add the sauce right before baking. So I would roll them (have the sauce in the bottom of the pan) and then put them in the fridge until you are ready to bake.  Then just take the out, pour the sauce over the top and bake.  

Can you Freeze Enchiladas

Yes. You can freeze them before you bake them and you can freeze the leftovers. You do have the option to freeze with or without sauce. Both of them works, but if you are not going to be baking them in the next month, I would hold off on adding the sauce. The sauce does tend to develop ice crystals in the freezer quicker than other things. 

If you are going to freeze these enchiladas, I suggest you use corn tortillas.  Flour tortillas can tend to get a little bit gummy with the sour cream filling after they are frozen and thawed. Corn tortillas just hold up a little better.

A tray of enchialdas, with Enchilada and Cream

I like to make extra when I make this sour cream enchiladas, because they are still great reheated the next day. They are great to have stocked in the fridge for lunches for a couple days. I hope you add these to your menu and that your family loves them as much as we do. 

How To Soften Corn Tortillas

The biggest problem when using corn tortillas is to make sure that they don’t fall apart when you are rolling them. The key is to soften them first, this makes them pliable and less likely to fall apart. There are 3 options I like for this.

  • Place a stack of corn tortillas in a towel and microwave for 30-40 seconds until they are warm.
  • Heat a dry skillet over high heat and heat each tortilla for about 10 seconds per side until it is soft and pliable.
  • Flash fry them. Fill a skillet with enough oil for a tortilla to be completely coated. Heat over medium high heat, and drop each tortilla in the oil for 5-6 seconds until nice and soft. Place on a lined plate so they aren’t greasy.

What to Serve With Enchiladas

A tray of chicken enchiladas, with Enchilada and Cream

What Can I Use Instead Of Sour Cream?

There are a few options that will give you the creaminess that sour cream does in this recipe.

  • Greek Yogurt (plain)
  • Cottage Cheese
  • Cream Cheese
Sour Cream Chicken Enchiladas - Easy to make and absolutely delicious! Rich, creamy and great for any night of the week!

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Sour Cream Chicken Enchiladas - Easy to make and absolutely delicious! Rich, creamy and great for any night of the week!  
4.46 from 211 votes

Sour Cream Enchiladas

By Erin
Sour Cream Chicken Enchiladas – Easy to make and absolutely delicious! Rich, creamy and great for any night of the week!  
Prep: 5 minutes
Cook: 50 minutes
Total: 55 minutes
Servings: 4


  • 1 large chicken breast
  • 1 Tablespoon taco seasoning
  • 1/4 onion, diced
  • 1 1/2 cup sour cream
  • 1 1/2 cups Cheddar Cheese
  • 8 small tortillas
  • 2 10 oz cans enchilada sauce


  • Preheat oven to 350 degrees.
  • Season chicken breast with taco seasoning. Bake for 25-30 minutes or until cooked through. Remove from oven and shred.
  • Combine chicken, onion, sour cream and 1 cup of cheese in a bowl. 
  • Fill tortillas with chicken mixture. Roll, and place seam side down in a 13 x 9 baking dish that has a small amount of enchilada sauce coating the bottom. 
  • Pour over the rest of the enchilada sauce. Cover with foil and bake for about 35 minutes, until bubbly and warm. 
  • Uncover, sprinkle with remaining cheese. Return to the oven for 5 minutes, or until cheese is melted.
  • Allow to cool for 5 minutes before serving (makes them easier to remove from the pan).



Serving: 1g | Calories: 738kcal | Carbohydrates: 63g | Protein: 31g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1050mg | Fiber: 4g | Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 4
Calories: 738
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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  1. When printing your receipes is it possible for you to add the option to print the image? I like a picture along with my recipes. Please and Thank you!!! Can’t wait to try some of these delicious looking receipes! Blessings!

    1. I will talk to the developer again to see if I can turn it back on! I like having the thumbnail on a recipe as well, but the few recipes that I include how-to picture because it is a complicated recipe, those print as well and there is not a way to print one without the other (at least there wasn’t a few months ago). I was getting complaints about certain recipes taking up too many pages, so I just turned it off.

  2. Would it be possible to cook these in a crock pot if I dont have access to an oven? Im staying in a hotel and dont have an oven but have a stovetop and a crockpot. Thanks!

    1. I don’t see why not, you would want to use low so they don’t dry out. You will be limited by not getting to make very many at a time, but I am sure they would work. Probably 2=3 hours on a low as a guess