Go Back
chicken enchilada recipe featured
Avatar photoJohnson Maya

Creamy Chicken Enchilada Recipe with Sour Cream Sauce

Indulge in tender shredded chicken rolled in warm tortillas and smothered in a rich, tangy sour cream enchilada sauce, then baked until golden. This easy baked chicken enchiladas recipe brings authentic flavor with minimal effort — perfect for weeknights or dinner parties.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE FILLING:
  • 2 cups (300g) cooked, shredded chicken
  • 1 small onion, finely diced
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ cup (60g) shredded cheese (Monterey Jack or cheddar)
  • 2 tbsp sour cream or Greek yogurt
  • Salt and pepper to taste
  • FOR ASSEMBLY:
  • 8 (6-inch) corn or flour tortillas
  • 1 tbsp vegetable oil (optional, for warming tortillas)
  • 1 ½ cups sour cream enchilada sauce
  • 1 cup (115g) shredded cheese
  • Fresh cilantro, avocado, lime wedges (for garnish)
  • FOR THE SAUCE (or use store-bought):
  • 1 cup sour cream
  • ½ cup chicken broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • Salt to taste

Equipment

  • Mixing bowl
  • Skillet
  • 9x13-inch baking dish
  • Whisk

Method
 

  1. chicken enchilada recipe recipeCard1
  2. In a large bowl, combine shredded chicken, diced onion, cumin, garlic powder, smoked paprika, half the cheese, and 2 tablespoons of sour cream. Mix well and season with salt and pepper. Let sit for 5–10 minutes to absorb flavors.
  3. Warm the tortillas in a skillet with a light brush of oil for 15–20 seconds per side to make them pliable. Keep them covered with a towel as you work.
  4. Spread 2–3 tablespoons of enchilada sauce on the bottom of a 9x13-inch baking dish. Fill each warmed tortilla with about ⅓ cup of chicken mixture, roll tightly, and place seam-side down in the dish.
  5. Pour the remaining sour cream enchilada sauce over the rolled enchiladas, spreading evenly. Top with the remaining shredded cheese.
  6. Bake in a preheated 375°F (190°C) oven for 20–25 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.
  7. Let the enchiladas rest for 5–10 minutes before garnishing with cilantro, avocado, and a squeeze of lime. Serve warm with rice and beans on the side.

Nutrition

Calories: 380 | Carbohydrates: 26 | Protein: 28 | Fat: 19 | Fiber: 2 | Sugar: 4

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months — reheat covered in the oven at 350°F.
MAKE AHEAD: Assemble up to 2 days in advance and refrigerate before baking.
SUBSTITUTIONS: Use Greek yogurt instead of sour cream, corn tortillas for gluten-free, or chicken thighs for extra juiciness.
PRO TIPS: Warm tortillas to prevent cracking. Taste filling before rolling. Rest after baking for cleaner slices.
SERVING SUGGESTIONS: Serve with Mexican rice, black beans, guacamole, and a fresh salad like watermelon feta or grilled corn on the cob.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!