Sour Cream Chicken Enchiladas

updated Oct 14, 2022
Sour Cream Chicken Enchiladas

Rich and cheesy sour cream chicken enchiladas are comfort food at its finest.

Serves6 to 8

Prep15 minutes

Cook30 minutes to 35 minutes

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Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

If you’re looking for a new way to transform rotisserie chicken into a quick weeknight meal, your search is complete. These enchiladas are comfort food at its finest — indulgent, filling, and impossibly easy to make. They’re filled with tender pulled chicken, rich sour cream, smoky cumin, green chiles, and gooey Jack cheese, and they forego the classic spicy tomato sauce in favor of an easier and delightfully-tangy two-ingredient cream sauce.

The Best Meal Made From a Rotisserie Chicken

To ensure this dish is weeknight-friendly, the recipe calls for meat pulled from a rotisserie chicken. It’s easiest to remove chicken from the bone and shred when it is warm, so I always do this step right after unpacking the groceries, then transfer the meat to an airtight container until ready to cook. Most rotisserie chickens are moist enough to pull the meat into shreds using just your fingers, but a pair of forks works just as well. And if you’d like, you can always substitute leftover cooked chicken, or even pulled pork.

To prep this dinner in advance, make the filling and roll up the tortillas, then refrigerate until dinner time. Whisk the sour cream and milk together just before baking and pour over the packed casserole, which will soften the tortillas as they bake in the creamy, tangy sauce.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

How to Serve Sour Cream Chicken Enchiladas

Remove the baking dish from the oven when the enchiladas are blanketed with gooey melted cheese and bubbling in the tangy sour cream sauce. If simplicity isn’t your style, top with sliced scallion greens, or add fresh and spicy flavor with pico de gallo, pickled jalapeños, and cilantro. Serve the enchiladas with rice, beans, or a crunchy slaw, and don’t be surprised when everybody goes back for seconds.

Sour Cream Chicken Enchiladas

Rich and cheesy sour cream chicken enchiladas are comfort food at its finest.

Prep time 15 minutes

Cook time 30 minutes to 35 minutes

Serves 6 to 8

Nutritional Info


  • Cooking spray

  • 2

    medium scallions

  • 1

    (3- to 4-pound) rotisserie chicken

  • 1 1/2 cups

    sour cream, divided, plus more for serving if desired

  • 2 1/2 cups

    shredded Monterey or pepper Jack cheese (10 ounces), divided

  • 1 (4-ounce) can

    chopped green chiles

  • 1/2 teaspoon

    ground cumin

  • 1/2 teaspoon

    kosher salt

  • 8

    (10-inch) large flour tortillas

  • 1/2 cup

    whole milk

  • Pico de gallo and pickled jalapeños, for serving (optional)


  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking dish with cooking spray.

  2. Thinly slice 2 medium scallions, keeping the white and green parts separate. Place the greens in a small bowl and set aside. Place the whites in a large bowl. Shred the meat from 1 rotisserie chicken, discarding the skin and bones (3 to 4 cups shredded chicken). Add the chicken, 1 cup of the sour cream, 1 cup of the shredded Monterey or pepper jack cheese, 1 can green chiles (do not drain), 1/2 teaspoon ground cumin, and 1/2 teaspoon kosher salt, and stir to combine.

  3. Scoop about 1/2 cup filling down the center of each of 8 large flour tortillas. Roll each tortilla up tightly around the filling and place seam-side down in the baking dish, tightly packing them into a single layer.

  4. Whisk the remaining 1/2 cup sour cream and 1/2 cup whole milk together in a small bowl, then pour evenly over the enchiladas. Sprinkle with the remaining 1 1/2 cups shredded Monterey or pepper jack cheese.

  5. Bake until the cheese melts and begins to brown, 30 to 35 minutes. Let cool 5 minutes before sprinkling with the reserved green onion tops. Serve with more sour cream, pico de gallo, and pickled jalapeños if desired.

Recipe Notes

Make ahead: The enchiladas can be made up to 2 days in advance and refrigerated unbaked. Top with the sour cream sauce and cheese just before baking.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.