Creamy, cheesy, and comfortingly juicy — Supreme Sour Cream Chicken Enchiladas are one of those recipes that make weeknights feel like a celebration. This version piles tender shredded chicken into soft, lightly fried corn tortillas, blankets them in a tangy sour cream mixture, and finishes with bubbly Monterey Jack for the kind of gooey pull that makes everyone smile. Fun fact: many Mexican-American home cooks adapted classic enchilada recipes by adding sour cream to create a richer, casserole-style dish that travels perfectly from oven to table.
This recipe is special because it’s simple, quick to prepare, and wildly family-friendly. You can have dinner on the table in under an hour with pantry staples and a rotisserie chicken. If you like a creamier twist on traditional enchiladas, you’ll want to check out my take on enchanted sour cream chicken enchiladas for another delicious variation. Read on — I promise it’s easier than it looks and twice as satisfying.
What is Supreme Sour Cream Chicken Enchiladas?
What’s in a name? Supreme Sour Cream Chicken Enchiladas sounds like a mouthful because, well, it is — in the best way. Why “supreme”? Maybe because it combines juicy chicken, creamy sour cream, melty cheese, and a pop of green chilies into one comforting package. Who decided this was supreme? Probably someone who knew that “the way to a man’s heart is through his stomach.” But honestly, it wins hearts across the board. Imagine a weeknight casserole that tastes like a celebration and you’ll get the idea — go ahead and try it, you’ll see why it earned the title.
Why You’ll Love This:
- Creamy, comforting center: The sour cream creates a silky sauce that keeps the chicken moist and makes every bite rich without being heavy.
- Budget-friendly and pantry-based: Using leftover or rotisserie chicken saves money and time compared to ordering takeout or buying specialty ingredients.
- Flavor and texture contrast: The tang of sour cream, the mild heat from green chilies, and the stretchy Monterey Jack create an irresistible combination that pleases picky eaters and adventurous palates alike.
If you enjoy this one, you might also like the simpler weeknight option over at sour cream chicken enchiladas on the site — it’s a lighter shortcut with the same creamy vibes. Ready to make them? Let’s go.
How to Make:
Quick Overview
This recipe is straightforward: mix cooked chicken with sour cream and seasonings, lightly fry tortillas so they don’t split, roll, top with green chilies and cheese, and bake until golden. Preparation is simple, the texture is creamy with a slightly crisped top, and the whole process takes about 10 minutes of prep and 15 minutes of baking — roughly 30 minutes total if your chicken is already cooked.
Ingredients
- 2 cups cooked chicken, cubed or shredded (rotisserie or poached is fine)
- 1 cup sour cream, room temperature for easy mixing
- 2 cups Monterey Jack cheese, shredded, divided
- 12 corn tortillas
- 1 can (4 ounces) green chilies, chopped and drained
- 1/2 cup vegetable oil, for briefly frying tortillas
- Salt to taste (start with 1/2 teaspoon)
- Black pepper to taste (freshly ground preferred)
Directions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish lightly with oil or nonstick spray.
- In a large bowl, mix the cooked chicken with 1 cup sour cream, 1 cup shredded Monterey Jack cheese, salt, and black pepper until evenly combined. Taste and adjust seasoning.
- Heat 1/2 cup vegetable oil in a skillet over medium heat. Using tongs, briefly fry each corn tortilla for 8–10 seconds per side until softened but not crispy. Drain tortillas on paper towels to remove excess oil.
- Spoon about 2–3 tablespoons of the chicken mixture onto each tortilla, roll them tightly, and place seam side down in the prepared baking dish. Arrange the enchiladas snugly so they support one another.
- Sprinkle the chopped and drained green chilies evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
- Bake in the preheated oven for 12–15 minutes, or until the cheese is melted and golden and the edges are bubbling. Let rest 5 minutes before serving.
What to Serve With:
- Mexican rice or cilantro lime rice for a classic pairing.
- Refried beans or black beans for protein and texture balance.
- A fresh cabbage slaw with lime and cilantro to cut the richness.
- Sliced avocado or guacamole for creamy freshness.
- Pico de gallo or a simple tomato salsa for bright acidity.
- Margaritas, Mexican lager, or iced tea to drink — something cold and crisp pairs beautifully.
Top Tips for Perfecting:
- Use warm sour cream: Let the sour cream sit at room temperature for a few minutes so it mixes smoothly with chicken.
- Don’t over-fry tortillas: Brief frying softens corn tortillas and prevents tearing, but too long makes them greasy or crisp. Aim for just 8–10 seconds per side.
- Cheese choice: Monterey Jack melts beautifully and has mild flavor. For extra tang, blend in a bit of sharp cheddar.
- Make ahead: Assemble the enchiladas, cover, and refrigerate up to 24 hours; add a few extra minutes to bake time if starting from cold.
- Avoid soggy bottoms: Drain fried tortillas well and avoid over-saucing individual enchiladas to keep texture balanced.
- Add spices: Stir a pinch of cumin or smoked paprika into the chicken mix for depth.
Storing and Reheating Tips:
- Refrigeration: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven until warmed through, about 15–20 minutes.
- Freezing: Place cooled, assembled (but unbaked) enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake from frozen at 375°F for 30–40 minutes, covered, then uncover to brown the top.
- Reheating single portions: Microwave on medium power for 1–2 minutes, then finish with a 2-minute blast if needed to warm evenly. For the best texture, reheat in the oven to keep cheese melted and edges slightly crisp.
FAQs
Can I use flour tortillas instead of corn?
Yes, flour tortillas work well and are less likely to tear. Lightly warm them to make rolling easier.
Can I make this vegetarian?
Absolutely. Replace chicken with cooked and seasoned beans, roasted vegetables, or meatless chicken substitutes.
Is there a way to reduce the fat content?
Use reduced-fat sour cream and less oil for frying, or skip frying and warm tortillas in a dry skillet to soften.
Can I prepare this ahead of time?
Yes. Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake when ready and add a few extra minutes if they’re cold.
How can I make it spicier?
Stir in chopped jalapeños, a pinch of cayenne, or use a spicier pepper blend. You can also top with a hot enchilada sauce before baking.
Conclusion
Supreme Sour Cream Chicken Enchiladas are an easy, comforting dish that brings creamy, cheesy satisfaction to any night of the week. With simple prep, budget-friendly ingredients, and flavors that please both kids and adults, this recipe is a go-to for busy cooks who want something special without fuss. If you want to explore similar creamy recipes, try the Creamy White Chicken Enchiladas recipe on The Country Cook for a white-sauce variation, or see a stripped-down classic at Simple Sour Cream Chicken Enchiladas on Kylee Cooks for another short list, family-friendly version. Enjoy — and don’t forget to share a pan with someone you love.
Supreme Sour Cream Chicken Enchiladas
Equipment
- Baking Dish
- Skillet
- Mixing Bowl
- Tongs
Ingredients
Ingredients
- 2 cups cooked chicken, cubed or shredded (rotisserie or poached is fine)
- 1 cup sour cream room temperature for easy mixing
- 2 cups Monterey Jack cheese, shredded divided
- 12 pieces corn tortillas
- 1 can green chilies, chopped and drained (4 ounces)
- 1/2 cup vegetable oil for briefly frying tortillas
- 1/2 teaspoon salt to taste
- to taste black pepper (freshly ground preferred)
Instructions
- Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish lightly with oil or nonstick spray.
- In a large bowl, mix the cooked chicken with 1 cup sour cream, 1 cup shredded Monterey Jack cheese, salt, and black pepper until evenly combined. Taste and adjust seasoning.
- Heat 1/2 cup vegetable oil in a skillet over medium heat. Using tongs, briefly fry each corn tortilla for 8–10 seconds per side until softened but not crispy. Drain tortillas on paper towels to remove excess oil.
- Spoon about 2–3 tablespoons of the chicken mixture onto each tortilla, roll them tightly, and place seam side down in the prepared baking dish. Arrange the enchiladas snugly so they support one another.
- Sprinkle the chopped and drained green chilies evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
- Bake in the preheated oven for 12–15 minutes, or until the cheese is melted and golden and the edges are bubbling. Let rest 5 minutes before serving.
