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Sour Cream Chicken Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 112 reviews
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 enchiladas 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Description

These Sour Cream Chicken Enchiladas are a creamy, cheesy delight featuring tender shredded chicken wrapped in warm corn tortillas, smothered in a rich sour cream and green chili sauce, then baked to bubbly perfection. Perfect for a comforting family dinner or special occasion, this recipe combines savory, tangy, and mildly spicy flavors in every bite.

Ingredients

Scale

Sauce Ingredients

  • 3 tablespoon butter
  • 1 tablespoon olive oil
  • ¼ cup all-purpose flour
  • ½ teaspoon salt, plus more to taste
  • 2 cups low sodium chicken broth
  • 1 cup full-fat sour cream, at room temperature
  • 1 (7-ounce) can diced green chilies, not drained

Enchilada Ingredients

  • 3 cups Monterey Jack Cheese, divided
  • 1½ cups shredded chicken
  • 10 corn tortillas

For Serving (Optional)

  • Sour cream
  • Pico de Gallo
  • Jalapeño slices
  • Freshly minced cilantro
  • Lime wedges

Instructions

  1. Preheat the oven: Set your oven to 375 degrees Fahrenheit to ensure it is hot and ready to bake the enchiladas to a perfect golden finish.
  2. Make the roux: In a medium saucepan over medium heat, melt the butter and olive oil together. Once melted, stir in the flour. Whisk continuously for about one minute, until the mixture becomes fragrant and turns a light golden color.
  3. Add the chicken broth: Gradually pour in the chicken broth while whisking nonstop. Continue to cook the mixture until it gently simmers and begins to thicken, which should take about 5 minutes.
  4. Combine with sour cream: In a separate medium bowl, mix the room temperature sour cream with a ladle of the warm chicken broth mixture, stirring until smooth.
  5. Incorporate chilies and thicken sauce: Return the sour cream mixture to the saucepan containing the remaining chicken broth and add the entire can of diced green chilies (with juices). Simmer gently, whisking often, until the sauce thickens, about 5 minutes.
  6. Melt cheese into sauce: Remove the pan from heat and stir in 1 cup of Monterey Jack cheese until the cheese is fully melted and the sauce is smooth.
  7. Prepare casserole dish: Pour a ladle of the sour cream sauce into the bottom of a 9×13-inch casserole dish, spreading it evenly to prevent sticking and add flavor.
  8. Mix chicken with sauce: Stir the shredded chicken into the remaining sour cream sauce in the saucepan and set aside for filling the tortillas.
  9. Warm tortillas: Microwave the stack of tortillas for 30 seconds, then flip and heat for an additional 15 seconds so they become pliable and easy to roll.
  10. Assemble enchiladas: Arrange the tortillas for assembly with the chicken sauce and 1 cup of shredded cheese on one side and the prepared casserole dish on the other. Spoon 2 to 3 tablespoons of the chicken mixture into the center of each warm tortilla and sprinkle cheese on top.
  11. Roll tortillas: Carefully roll each tortilla around the filling and place it seam side down into the casserole dish. Repeat until you have rolled 9 to 10 enchiladas, using most or all of the chicken filling.
  12. Add final sauce and cheese: Drizzle the reserved 2 cups of sour cream sauce over the rolled enchiladas, then sprinkle the remaining 1 cup of cheese evenly on top.
  13. Bake: Place the casserole dish in the preheated oven and bake for 20 to 25 minutes until the edges of the enchiladas are golden and the sauce is bubbly.
  14. Cool and serve: Allow the enchiladas to rest for 5 minutes after baking. Serve warm with optional garnishes such as sour cream, Pico de Gallo, jalapeño slices, freshly minced cilantro, and lime wedges to enhance the flavors.

Notes

  • Warm tortillas slightly before assembling to prevent cracking while rolling.
  • Using low sodium chicken broth helps control salt levels in the dish.
  • Full-fat sour cream creates a richer sauce, but reduced-fat can be used for a lighter version.
  • Leftover enchiladas can be refrigerated and reheated well, making this recipe great for meal prep.
  • Pico de Gallo and fresh garnishes add brightness and texture contrast.

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 420
  • Sugar: 3g
  • Sodium: 480mg
  • Fat: 25g
  • Saturated Fat: 13g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 24g
  • Cholesterol: 75mg

Find it online: https://yumyy.com/sour-cream-chicken-enchiladas-recipe/