If you're looking for a milder, creamier take on classic enchiladas that's super comforting, your search is over. Our Sour Cream Chicken Enchiladas are so soft they're almost pillowy, but still have a good degree of spice from the tomatillo cause and pepper Jack cheese. We used Frontera for our enchilada sauce, but any smooth tomatillo salsa from a jar (or a homemade one!) would work just as well here. You can also use corn tortillas if you prefer them over flour. Bake until the sides are bubbly to make sure the sauce isn't too thin. Complete the meal with beans and rice, and serve with lots of garnishes, such as hot sauce, limes, cilantro, avocado slices or guacamole, and sliced radishes.


Credit: Emily Nabors Hall

Recipe Summary

15 mins
40 mins
Serves 8 (serving size: 1 enchilada)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Heat oil in a large skillet over medium-high. Add onion, chiles, coriander, and salt, and cook, stirring occasionally, until onion becomes soft and translucent, about 5 to 6 minutes. Transfer onion mixture to a large bowl.

  •  Stir sour cream, chicken, and 1 cup of the cheese into onion mixture until blended.

  • Spoon 3/4 cup of the enchilada sauce into a lightly greased (with cooking spray) 13- x 9-inch baking dish, and spread sauce evenly over bottom of baking dish. 

  • Spread a heaping 1/2 cup of chicken mixture down center of each tortilla. Roll up tortillas, and place seam side down on top of sauce in baking dish. Top rolled tortillas with remaining sauce and cheese, and bake in preheated oven until sauce is bubbling at the edges and cheese is melted, 25 to 30 minutes. Garnish with chopped cilantro and pickled jalapeño slices.