Sour Cream Green Chili Chicken Enchiladas

These sour cream green chili chicken enchiladas are a creamy, tangy, and mildly spicy twist on classic enchiladas. Shredded chicken is wrapped in soft corn tortillas and baked under a rich sauce made with sour cream, green chiles, and melty cheese. The sauce is quick to assemble and the whole dish comes together in under an hour, making it a reliable weeknight dinner or a crowd-pleasing casserole for a potluck.

Ingredients

2 cups (280 g) shredded cooked chicken (from a rotisserie chicken or 1 lb / 450 g boneless, skinless chicken breasts, cooked and shredded)
1 cup (120 g) shredded Monterey Jack cheese, divided
1 cup (120 g) shredded sharp cheddar cheese, divided
1/2 cup (120 ml) sour cream, plus more for serving
1 can (4 oz / 113 g) diced green chiles, drained
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
12 (6-inch) corn tortillas
1 can (10 oz / 283 g) green enchilada sauce (mild or medium)
1/2 cup (120 ml) chicken broth
1/4 cup (60 ml) vegetable oil, for softening tortillas

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a medium bowl, combine the shredded chicken, 1/2 cup of the Monterey Jack, 1/2 cup of the cheddar, the sour cream, drained green chiles, cumin, garlic powder, salt, and pepper. Mix until well combined. Set aside.
In a small saucepan, combine the green enchilada sauce and chicken broth. Warm over low heat, stirring occasionally, until hot. Keep warm while you prepare the tortillas.
Heat the vegetable oil in a small skillet over medium heat. One at a time, briefly dip each corn tortilla in the hot oil for about 5 seconds per side, until softened and pliable. Drain on paper towels. (This step prevents the tortillas from cracking when rolled.)
Pour about 1/2 cup of the warm sauce mixture into the bottom of the prepared baking dish and spread it evenly.
Working with one tortilla at a time, place about 2 tablespoons of the chicken filling down the center of each tortilla. Roll it up tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in a single layer.
Pour the remaining sauce evenly over the rolled enchiladas, making sure to cover the edges of the tortillas so they don’t dry out.
Sprinkle the remaining 1/2 cup Monterey Jack and 1/2 cup cheddar over the top.
Bake uncovered for 20–25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden on top. If you want a deeper golden top, switch to broil for the last 1–2 minutes, watching closely.
Let the enchiladas rest for 5 minutes before serving. Serve with extra sour cream, if desired.

Tips

Softening tortillas: Don’t skip the oil dip. Corn tortillas that aren’t softened will crack and tear when rolled. If you prefer a lighter option, wrap the tortillas in damp paper towels and microwave for 30–45 seconds until pliable.
Use leftover or rotisserie chicken: This recipe is a great way to use up leftover roasted or grilled chicken. Shred it while still slightly warm for easier handling.
Adjust the heat: The green chiles in the filling are mild, but the enchilada sauce can vary. Use mild sauce for a family-friendly dish, or choose medium or hot if you like more kick. You can also add a minced jalapeño to the filling.
Make ahead: Assemble the enchiladas completely, cover, and refrigerate for up to 24 hours before baking. Add about 10 minutes to the baking time if baking straight from the fridge.

Serving Suggestions

These enchiladas are hearty on their own, but they pair beautifully with a simple side of Mexican rice, refried beans, or a crisp green salad with avocado and lime. A dollop of fresh pico de gallo or a sprinkle of chopped cilantro adds brightness. For a casual dinner, serve them straight from the baking dish with warm tortilla chips on the side.

Variations

Flour tortillas: Substitute flour tortillas for corn if you prefer a softer, milder wrapper. You won’t need to oil them; just warm them in the microwave or a dry skillet.
Add beans: Stir in 1 cup of drained and rinsed black beans or pinto beans to the chicken filling for extra fiber and heartiness.
Make it vegetarian: Replace the chicken with 2 cups of sautéed mushrooms and zucchini, or use a plant-based chicken substitute. Add an extra 1/2 cup of cheese to the filling for richness.
Spicy version: Use hot green enchilada sauce, add 1/4 cup of sliced pickled jalapeños to the filling, and top with a sprinkle of crushed red pepper flakes before baking.

Storage and Reheating

Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion on a microwave-safe plate and microwave for 1–2 minutes, or until heated through. For a crispier texture, reheat in a 350°F (175°C) oven for about 15 minutes, covered with foil to prevent drying out. These enchiladas also freeze well: wrap the entire baking dish tightly in plastic wrap and foil, or portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use Greek yogurt instead of sour cream? Yes, plain Greek yogurt can replace sour cream in the filling. It will be slightly tangier and a bit thicker, but it works well. Note that Greek yogurt can curdle if boiled, so keep the sauce at a gentle simmer, not a rolling boil.

Why are my tortillas cracking? Corn tortillas crack when they are too dry or not warm enough. The oil dip method is the most reliable way to soften them. If you skip it, make sure to warm them thoroughly in the microwave or a dry skillet until they are very pliable.

Can I make this with a store-bought rotisserie chicken? Absolutely. A rotisserie chicken is a great time-saver. You’ll need about 2 cups of shredded meat, which is roughly half a large chicken. Remove the skin and bones before shredding.

Can I use a different cheese? Yes, feel free to swap the Monterey Jack and cheddar for other melting cheeses like Colby Jack, pepper jack, or a Mexican cheese blend. Avoid aged cheeses like Parmesan, which don’t melt as smoothly.

Is the chicken cooked before baking? Yes, the chicken must be fully cooked before assembling the enchiladas. If using raw chicken, cook it first (to a safe minimum internal temperature of 165°F / 74°C) and then shred. The baking time in the oven is just to heat the sauce and melt the cheese; it is not enough to cook raw chicken.

Can I make this gluten-free? Yes, this recipe is naturally gluten-free if you use corn tortillas and ensure your enchilada sauce and chicken broth are certified gluten-free. Check labels, as some brands may contain wheat-derived thickeners.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).