Creamy, juicy, and packed with melty cheese, these Supreme Sour Cream Chicken Enchiladas are the kind of comforting weeknight dinner that feels like a hug on a plate. With simple pantry ingredients and minimal hands-on time, they come together quickly and deliver big on flavor — tangy sour cream, tender chicken, mild green chiles, and gooey Monterey Jack make every bite irresistible. Fun fact: many families have their own secret sour cream enchilada twist, and mine always sparks a debate over whether to add cilantro or more chiles. If you love easy casseroles that please picky eaters and guests alike, you’ll want to try this one.
If you enjoy variations of creamy enchiladas, you might also like my take on Enchanted Sour Cream Chicken Enchiladas for a slightly different spin that uses similar techniques and flavors Enchanted Sour Cream Chicken Enchiladas. This recipe is perfect for busy nights, family dinners, or any time you want comfort food without fuss. Let’s get cooking!
What is Supreme Sour Cream Chicken Enchiladas?
What’s in a name? Supreme Sour Cream Chicken Enchiladas sounds like a mouthful because it is: supreme on flavor, supreme on comfort. Why “supreme”? Maybe because the sour cream gives a luxuriously creamy sauce, or maybe because everyone at the table insists on seconds. Who named it is anyone’s guess — culinary folklore suggests that when a dish this rich wins over a crowd, it earns the title. And remember the old classic: “the way to a man’s heart is through his stomach.” If you’re curious where that saying meets a casserole dish, give this recipe a try and see who falls in love first. Go on, make it!
Why You’ll Love This:
- Creamy, comforting center: The sour cream blended with tender shredded chicken creates a velvety filling that stays moist and satisfying.
- Budget-friendly and practical: Using cooked leftover chicken or rotisserie chicken makes this a low-cost meal that stretches to feed a family without sacrificing flavor.
- Toppings and textures: Melted Monterey Jack with a hint of golden browning and mild green chiles on top add a perfect mix of creaminess and gentle heat.
Compared to other enchilada recipes, this one leans into a creamy, milder profile rather than a heavily spiced red sauce, which makes it especially family-friendly and easy to customize. Ready to make some? You’ll want to save this for busy weeknights and lazy weekends alike.
How to Make:
Quick Overview
This recipe is easy, delicious, and deeply satisfying. The preparation is straightforward: mix the filling, lightly fry tortillas so they roll without cracking, fill and roll, top with chiles and cheese, and bake until bubbly. Expect a creamy interior, slightly crisped cheese on top, and comforting aromas in about 30 to 40 minutes total.
Approximate times: Prep 15 minutes, cook 12 to 15 minutes, total about 30 to 40 minutes.
Ingredients
- 2 cups cooked chicken, cubed (use rotisserie chicken or cooked breasts shredded or cubed)
- 1 cup sour cream, room temperature for easier mixing
- 2 cups Monterey Jack cheese, shredded (reserve a small handful for topping if desired)
- 12 corn tortillas, warmed briefly or fried until soft to make rolling easier
- 1 can green chilies, chopped and drained (4 ounces)
- ½ cup vegetable oil, for lightly frying tortillas (can substitute canola oil)
- Salt and black pepper to taste
Directions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish lightly with oil or nonstick spray.
- In a medium bowl, mix the cooked chicken with 1 cup sour cream, 1 1/2 cups shredded Monterey Jack (reserve 1/2 cup for topping), and a pinch of salt and black pepper. Taste and adjust seasoning.
- Heat ½ cup vegetable oil in a skillet over medium heat. Briefly fry each corn tortilla for about 5 to 10 seconds per side until soft and pliable, then drain on paper towels. Frying prevents cracking when you roll them.
- Spoon about 2 to 3 tablespoons of the chicken mixture onto each tortilla, roll them tightly, and place seam side down in the greased baking dish. Arrange enchiladas snugly in the dish.
- Sprinkle the chopped and drained green chilies evenly over the enchiladas. Sprinkle the remaining 1/2 cup shredded Monterey Jack cheese over the top.
- Bake in the preheated oven for 12 to 15 minutes, or until the cheese is melted and golden and the edges are bubbly. Let rest for 5 minutes before serving to set slightly.
What to Serve With:
- Mexican rice or cilantro-lime rice for a classic pairing.
- Refried beans or black beans seasoned with cumin and garlic.
- Fresh pico de gallo or a simple tomato-cucumber salad to add brightness and acidity.
- A crisp green salad with a lime vinaigrette to cut through the creaminess.
- Drinks: sparkling water with lime, a light lager, or a fruity margarita for adults.
Top Tips for Perfecting:
- Use warm tortillas: Briefly frying or microwaving tortillas until warm and pliable prevents cracking when rolling.
- Shred chicken finely: Smaller pieces distribute more evenly and help the enchiladas hold together.
- Control moisture: If your chicken is very wet, pat it dry or reduce sour cream slightly to avoid a watery casserole.
- Customize heat: Add a diced jalapeño to the filling or swap green chilies for a mild salsa verde if you want more kick.
- Cheese choices: Monterey Jack melts beautifully, but mixing in a bit of cheddar or pepper jack adds flavor and color.
- Avoid overbaking: Remove as soon as cheese is melted and edges bubble to prevent drying out.
For an alternate mouthwatering take on a similar family favorite, check out this classic version of our Sour Cream Chicken Enchiladas for different sauce ideas Sour Cream Chicken Enchiladas.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
- Freezing: Assemble enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
- Reheating: For single portions, reheat in the microwave for 1 to 2 minutes until warm. For a whole dish, cover with foil and bake at 350°F (175°C) for 15 to 20 minutes until heated through; remove foil for the last 5 minutes to refresh the cheese.
- To retain the best texture, reheat gently rather than overcooking.
FAQs
What type of chicken is best to use for these enchiladas?
Cooked rotisserie chicken or leftover shredded baked chicken works best for convenience. Use breast or thigh meat depending on your preference for lean or slightly richer flavor.
Can I make these ahead of time?
Yes. Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if chilled.
Are corn tortillas necessary, or can I use flour tortillas?
Corn tortillas give a traditional flavor and firmer texture, but flour tortillas work fine if you prefer them. If using corn, warm them first to prevent cracking.
Can I make these dairy-free or lower in fat?
For dairy-free, use a plant-based sour cream and dairy-free shredded cheese. For a lighter version, swap half the sour cream for plain Greek yogurt and use reduced-fat cheese, though the texture and richness will be slightly different.
How can I add more vegetables to the recipe?
Fold in finely diced bell peppers, spinach, or sautéed onions into the chicken mixture. Make sure vegetables are cooked down slightly to avoid adding excess moisture.
Conclusion
These Supreme Sour Cream Chicken Enchiladas are a fast, family-friendly meal that delivers creamy, cheesy comfort with every bite. Simple to prepare using pantry staples and leftover chicken, they’re wallet-friendly and endlessly adaptable for personal taste. Try baking a pan for dinner tonight and see how quickly it disappears at the table. For more creamy enchilada inspiration, you might enjoy the creamy twist found in this classic recipe from The Country Cook Creamy White Chicken Enchiladas – The Country Cook, and for another straightforward sour cream variation check out this simple version from Kylee Cooks Simple Sour Cream Chicken Enchiladas – Kylee Cooks. Enjoy, and don’t forget to share with friends and family!
Supreme Sour Cream Chicken Enchiladas
Equipment
- Mixing Bowl
- Skillet
- Baking Dish
Ingredients
Ingredients
- 2 cups cooked chicken, cubed Use rotisserie chicken or cooked breasts shredded or cubed.
- 1 cup sour cream Room temperature for easier mixing.
- 2 cups Monterey Jack cheese, shredded Reserve a small handful for topping if desired.
- 12 pieces corn tortillas Warmed briefly or fried until soft to make rolling easier.
- 1 can green chilies, chopped and drained 4 ounces.
- ½ cup vegetable oil For lightly frying tortillas (can substitute canola oil).
- Salt and black pepper To taste.
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish lightly with oil or nonstick spray.
- In a medium bowl, mix the cooked chicken with 1 cup sour cream, 1 1/2 cups shredded Monterey Jack (reserve 1/2 cup for topping), and a pinch of salt and black pepper. Taste and adjust seasoning.
- Heat ½ cup vegetable oil in a skillet over medium heat. Briefly fry each corn tortilla for about 5 to 10 seconds per side until soft and pliable, then drain on paper towels.
- Spoon about 2 to 3 tablespoons of the chicken mixture onto each tortilla, roll them tightly, and place seam side down in the greased baking dish. Arrange enchiladas snugly in the dish.
- Sprinkle the chopped and drained green chilies evenly over the enchiladas. Sprinkle the remaining 1/2 cup shredded Monterey Jack cheese over the top.
- Bake in the preheated oven for 12 to 15 minutes, or until the cheese is melted and golden and the edges are bubbly. Let rest for 5 minutes before serving to set slightly.