Sour Cream Chicken Enchiladas (Easy, Make-Ahead Casserole)

These sour cream chicken enchiladas are creamy, cheesy, and perfect for making ahead. Made with rotisserie chicken and a homemade sour cream sauce (no canned soup), this Tex-Mex casserole freezes beautifully and is ideal for company or easy weeknight dinners.

Quick Look at the Recipe

Prep time: 20 minutes | Cook time: 25 minutes | Total time: About 45 minutes | Servings: 8 enchiladas | Difficulty: Easy | Make-ahead friendly: Yes | Freezer-friendly: Yes

This Sour Cream Chicken Enchiladas Casserole is one of those recipes I turn to again and again. It's family-friendly, quick and easy to pull together, and loaded with creamy, cheesy comfort.

Made with rotisserie chicken, soft flour tortillas, and a rich sour cream sauce, these enchiladas are hearty without being heavy. They're perfect for feeding a crowd, or for making ahead and freezing when it's just the two of us.

Like my Green Chicken Enchiladas and Tequila Lime Chicken Enchiladas, this is one of those reliable, no-stress dishes that works just as well for company as it does for a simple weeknight dinner.

Jump to:

• Quick Look at the Recipe
• What are Enchiladas
• Why I Love This Recipe (And You Will Too)
• Ingredient notes and substitutions
• How to Make Sour Cream Chicken Enchiladas (Step-by-Step)
• Serving Suggestions
• Optional: Topping Ideas for Sour Cream Chicken Enchiladas
• How to Make Ahead and Freeze Sour Cream Chicken Enchiladas
• Leftovers, Storage, and Reheating
• Recipe FAQs
• Tips for Perfect Results Every Time
• More Tex-Mex Favorites You’ll Love
• Join the Conversation
• Recipe:

What are Enchiladas

Traditional enchiladas are made with corn tortillas and chili-based sauces. This version is a Tex-Mex, American-style enchilada made with flour tortillas and a creamy sour cream sauce, and it's meant to be comforting, not authentic.

Why I Love This Recipe (And You Will Too)

• It's make-ahead and freezer-friendly. I often divide the recipe into smaller casseroles, bake one, and freeze the rest - it reheats beautifully and tastes just as good another day.
• No canned soup required. The creamy sour cream sauce is made from scratch, but it's quick, simple, and worth it.
• Perfect for company or a quiet night at home. It's mild, comforting, and always a crowd-pleaser - which makes it one of my go-to dishes when we have guests.
• Easy to customize. You can adjust the spice level, swap tortillas, or change up the cheese without affecting the outcome.
• Reliable and no-fuss. This is one of those recipes I've made so many times that I don't worry about how it will turn out; it just works.

Ingredient notes and substitutions

Let's talk ingredients - what you need, what you can swap, and how to make it work with what's in your pantry.

For the chicken filling

• Rotisserie chicken – I usually use a rotisserie chicken to make the enchilada filling, but any leftover chicken works fine.
• Flour tortillas – while this chicken enchilada recipe calls for flour tortillas, if you prefer corn tortillas, feel free to use them instead.
• Mexican cheese blend – includes a mixture of shredded Monterey Jack, mild cheddar, Asadaro, and Queso Quesadilla cheeses. Good substitutes include an Italian cheese blend, or a Monterey Jack, cheddar cheese blend.
• Olive oil – is used to saute the onion and garlic.
• Onion and garlic – are both in the Allium family and provide a savory classic flavor base to the enchiladas.
• Seasoning – aromatic and savory spices, cumin and chili powder – add a rich, hearty, slightly spicy taste to the chicken enchiladas and season them perfectly.

For the sour cream enchilada sauce (no canned soup)

• Sour cream – provides a tangy, rich flavor and adds to the creaminess of the sour cream sauce for the enchiladas.
• Butter – and flour are used as the base of the sour cream enchilada sauce and add richness. I usually use unsalted, but salted also works fine in the recipe.
• Flour – combines with the butter to make the enchilada sour cream sauce and thickens it.
• Chicken stock – adds a rich, savory flavor to the sauce. If I am using purchased stock, I usually use reduced sodium stock. You might want to reduce the amount of salt added if using regular stock.
• Tomatoes and green chilies – are a tasty addition to the sour cream sauce; besides flavor, they add a bit of color. The most common brand of this popular blend is Rotel. I use the original Rotel, which is slightly spicy. If you want to tone down the heat, choose mild.
• Salt and pepper – kosher salt and ground black pepper enhance all of the other flavors of this dish and bring them all together.

How to Make Sour Cream Chicken Enchiladas (Step-by-Step)

1. First, preheat the oven to 400°F.
2. Then, add the olive oil to a large skillet over medium heat. When the oil is hot, add the onion and cook for five to six minutes or until the onion is tender and translucent. Add the garlic and cook for about 30 seconds. 

3. Add the chicken, cumin, and chili powder, stir to combine, and cook for one to two minutes or until everything is heated. Remove from the heat and allow to cool briefly.

4. Add 1.5 cups of cheese and stir to combine.

5. Place about a third of a cup of the mixture on each tortilla, then roll it tightly. 

6. Place the chicken enchiladas seam-side down in a 9×13-inch baking dish or casserole dish, sprayed with nonstick cooking spray. Set aside.

7. Melt the butter in a medium-size skillet or saucepan over medium heat to make the sour cream enchilada sauce. Add the flour, salt, and pepper, and whisk to combine. Stir and cook for 1 to 2 minutes, or until the mixture is bubbly and just beginning to change color.

8. Slowly pour in the chicken stock and whisk constantly. Bring to a boil and cook for three to four minutes until the mixture thickens. If your sauce has lumps, keep whisking until it doesn’t.

9. Remove the white sauce from the heat and slowly add the sour cream and Rotel.  Mix well. 

10. Pour the sour cream enchilada sauce evenly over the chicken enchiladas, then sprinkle the remaining cheese on top. At this point, the enchiladas will look saucy; that's exactly what you want.

11. Bake uncovered for 20-25 minutes, or until the cheese is melted and the sauce is bubbly. Let it sit for a few minutes and serve immediately with your favorite toppings.

Serving Suggestions

While we often eat this main dish by itself with just a few toppings, adding one or more of these dishes would make your meal more well-rounded:

• Appetizers: Corn Dip with Cream Cheese, Cheese Quesadilla, Macho Nachos, or Smoked Queso Dip.
• Salads: Mexican Chopped Salad or Beef Taco Salad
• Bread: Jalapeno Cornbread
• Cocktail: Frozen Margarita

Optional: Topping Ideas for Sour Cream Chicken Enchiladas

• Grated Cheese (such as cheddar, Monterey Jack, or a Mexican blend)
• Sour Cream or Plain Greek Yogurt
• Sliced Jalapeños or Serrano Peppers
• Diced Tomatoes, Salsa, or Pico de Gallo
• Avocado Slices or Guacamole
• Chopped Fresh Cilantro
• Sliced Green Onions or Scallions

How to Make Ahead and Freeze Sour Cream Chicken Enchiladas

Making sour cream chicken enchiladas ahead of time is a convenient way to prepare a delicious meal for later.

To make it ahead, follow the casserole directions, but do not bake it. Let it cool, then cover the baking dish tightly with plastic wrap or aluminum foil to prevent air from getting in. Store in the refrigerator for up to 24 hours.

If you need to store it longer than 24 hours, it is best to freeze it. Let it cool, then cover the baking dish tightly with plastic wrap or aluminum foil to prevent air from getting in. Store in the freezer for up to three months. If frozen, let the casserole thaw overnight in the refrigerator before baking it. I often divide this recipe into four small dishes, bake one, and freeze the rest - it reheats beautifully.

When ready to bake it, remove the casserole from the refrigerator and let it sit at room temperature for about 20-30 minutes while the oven heats up. Bake as directed in the recipe.

Leftovers, Storage, and Reheating

Leftovers can be stored covered in your refrigerator for up to four days. Like most casseroles, leftover sour cream chicken enchiladas casserole is even better the next day after the flavors have had a chance to meld.

To reheat, sprinkle the leftovers with about a teaspoon of water, cover with foil, and place in a 350° F oven for about 20 minutes.

Recipe FAQs

Tips for Perfect Results Every Time

I've been making this recipe for years, especially when we have company, because it's dependable, make-ahead friendly, and everyone loves it.

• Read the entire recipe before starting, gather all the ingredients, and measure and chop up any ingredients. This helps streamline the cooking process.
• Check out my post, How to make Homemade Chicken Stock, if you want to make your own chicken stock. 
• If you don’t want to use a rotisserie chicken, you can save time and simplify your meal prep by cooking several chicken breasts or whole chickens in advance. For instance, after cooking, I divide the meat and freeze it until needed. I usually put two cups of cut-up chicken in plastic freezer storage bags because that’s what most recipes use.
• This sour cream chicken enchiladas casserole is slightly spicy. If you don’t like any heat, reduce or leave out the chili powder and use “mild” Rotel diced tomatoes and green chilies.
• On the other hand, if you would like a bit more heat, increase the amount of chili powder and add more diced tomatoes and green chilies, or use “hot” Rotel.

More Tex-Mex Favorites You’ll Love

If you love easy Tex-Mex dinners like this one, here are a few more favorites that are perfect for busy weeknights or feeding a crowd.

Join the Conversation

If you make these Sour Cream Chicken Enchiladas, I'd love to hear how you served them; did you bake one and freeze the rest, or feed a hungry crowd all at once? Leave a comment below and let me know if you made any tweaks. And if you have a second, those star ratings really do help other readers find this recipe.

Southern Comfort Food Made Simple and Shareable

For over a decade, Grits and Pinecones has been serving up delicious recipes with a Southern flair, simple, flavorful, and perfect to share with family and friends.