30-Minute Sour Cream Chicken Enchiladas: A Tex-Mex Weeknight Winner

Living in Texas has given me a deep appreciation for Tex-Mex cuisine. On busy weeknights, I often crave those bold, comforting flavors but need something quick and simple to prepare. That’s where these sour cream chicken enchiladas come in. The first time I served them at a dinner gathering, guests couldn’t believe they weren’t from our local Mexican restaurant. One friend even insisted I share the recipe before leaving that night.

What makes these enchiladas special is the perfect balance of creamy, tangy sour cream against the mild spice of the enchilada sauce, all wrapped around tender shredded chicken. Unlike many enchilada recipes that require hours of preparation or hard-to-find ingredients, this version delivers authentic Tex-Mex flavor with everyday pantry staples and minimal effort. In just 30 minutes, you can transform ordinary chicken breasts into a crowd-pleasing meal perfect for weeknight dinners, potlucks, or feeding a hungry family on a budget.

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Why This Recipe Works

The science behind perfect enchiladas lies in layering flavors and textures. Cooking the chicken directly in the enchilada sauce infuses it with flavor from the inside out, eliminating the bland protein problem common in quick enchilada recipes. The sour cream adds crucial tanginess and creaminess that balances the mild heat of the sauce while also keeping the chicken moist inside the tortillas during baking. The brief baking time allows the cheese to melt perfectly without drying out the filling or making the tortillas soggy. By using pre-made enchilada sauce but enhancing it with fresh garlic, this recipe achieves depth of flavor without requiring hours of simmering. The result is enchiladas that taste like they took all day to make but come together in just 30 minutes.

Why Is This Sour Cream Chicken Enchilada Recipe Better?

Many enchilada recipes you’ll find online require endless ingredient lists with specialty items that are hard to locate outside of certain regions. Others demand hours of preparation, from making sauce from scratch to multiple cooking steps. This recipe streamlines the process without sacrificing flavor by:

• Using store-bought enchilada sauce enhanced with fresh ingredients
• Cooking the chicken directly in the sauce for maximum flavor infusion
• Creating a simple yet creamy filling that comes together in minutes
• Requiring only common ingredients found in most supermarkets
• Delivering authentic Tex-Mex taste without specialty equipment

The result is enchiladas that rival restaurant versions but can be made on a busy weeknight without stress or specialized cooking knowledge.

Ingredients

• Large burrito-size flour tortillas – Serve as the sturdy, pliable wrapper
• Boneless skinless chicken breasts – Provide lean protein and a neutral base for flavors
• Red enchilada sauce – Creates the classic Tex-Mex flavor base
• Garlic – Adds aromatic depth to the sauce and chicken
• Salt – Enhances all flavors
• Ground black pepper – Adds mild heat and complexity
• Sour cream – Creates creaminess and tanginess in the filling
• Shredded cheddar cheese – Delivers rich, melty texture and savory flavor
• Sliced black olives – Contribute briny contrast and visual appeal

Ingredient Notes

If you don’t want to use a can of enchilada sauce, or if you can’t find one in your local store, you can use my recipe for El Chico Enchilada Sauce.

For this recipe I am going to cook the chicken breasts right in the enchilada sauce, this helps season the chicken perfectly. You can use leftover cooked chicken if you have some on hand.

I am using flour tortillas, my local grocery store carries flour tortillas that you cook at home. If you don’t have these you can use other flour tortillas.

If you need your enchiladas to be gluten-free, you may want to use corn tortillas. Both flour and corn tortillas work well. When using corn tortillas, I like to cook them a moment or two in hot cooking oil. I find this brings out the flavor of the tortilla.

How to Make Sour Cream Chicken Enchiladas

1. Pour enchilada sauce into a medium-sized saucepan over medium heat.
2. Place chicken breasts in the pan with the sauce.
   

   

3. Add garlic.
4. Cook the chicken for about 20 to 30 minutes or until the chicken is fully cooked.
5. Remove cooked chicken from the pan.
6. Shred the chicken and place the shredded chicken in a bowl.
7. Season with salt and pepper.
8. Add sour cream to the shredded chicken and stir to mix well.
   

   

9. Place a portion of the chicken mixture on a tortilla.
10. Roll up the tortilla and place it in a baking dish.
11. Repeat until you fill a 9 x 13-inch baking dish.
12. Ladle the sauce over enchiladas.
13. Sprinkle cheese on top.
14. Bake at 350 degrees for 10 to 15 minutes or until the cheese has melted.

Tips for Making and Storing Chicken Enchiladas With Sour Cream

Tortilla tips: For flour tortillas, warm them slightly before rolling to make them more pliable. For corn tortillas, the quick toasting method described earlier prevents cracking during rolling.

Make-ahead strategies: Cook and shred chicken up to two days in advance to save time. The complete dish can be assembled up to the point of baking, covered, and refrigerated for up to 24 hours.

Storage guidelines:

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Baked enchiladas can be frozen for up to 2 months. Wrap individual portions in plastic wrap, then aluminum foil for best results.

Reheating Instructions

From refrigerated:

• Oven method (best): Place in a baking dish, cover with foil, and heat in a 350°F (175°C) oven for 15-20 minutes until warmed through. Remove foil for the last 5 minutes to recrisp the cheese.
• Microwave method (quick): Heat individual portions for 1-2 minutes, covering with a damp paper towel to prevent drying.

From frozen:

• Remove foil for the last 5-10 minutes to allow the cheese to bubble and the edges to crisp.
• Thaw overnight in the refrigerator if possible.
• Place in a baking dish, cover with foil, and heat in a 350°F (175°C) oven. Start heating while the oven preheats, then continue for about 20-25 minutes until hot throughout.

Love enchiladas? Try these recipes!

• Cheese Enchiladas
• Cream Cheese Chicken Enchiladas

Favorite Mexican Recipes

• Chili Verde
• Chipotle Barbacoa
• Crock Pot Chicken Tacos
• Homemade Taco Sauce
• Mexican Rice
• Taco Bell Nacho Fries
• Taco Bowl

Great Chicken Dinners to Make

• Easy King Ranch Casserole
• Leftover Chicken Casserole
• Peruvian Chicken

Check out more of my easy chicken recipes and the best Mexican food recipes here on CopyKat!