Sour Cream Chicken Enchiladas
What makes this recipe extra special is its creamy, cheesy goodness. Unlike traditional red sauce enchiladas, this version is made with a smooth and flavorful sour cream sauce, giving it a rich and indulgent taste.
Equipment
- Large skillet
- Whisk
- Mixing Bowl
- 9x13 Baking Dish
- Tongs or a Spoon
- Cheese grater
- Aluminum Foil
Ingredients
For the Enchiladas
- 2 cups cooked shredded chicken rotisserie or leftover works great!
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
For the Sour Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup sour cream
- 1 4 oz can diced green chilies
For Topping (Optional but delicious!)
- Extra shredded cheese
- Chopped fresh cilantro
- Diced tomatoes
- Sliced jalapeños
- Drizzle of hot sauce
Instructions
Step 1: Prepare the Filling (5 minutes)
- In a mixing bowl, combine the shredded chicken and 1 cup of the cheese mix (Monterey Jack + cheddar). Stir everything together so the cheese gets evenly distributed. Set it aside while you make the sauce.
- Pro Tip: If your chicken is cold, warm it slightly in the microwave for 30 seconds—this makes it easier to mix and roll into tortillas.
Step 2: Make the Sour Cream Sauce (7-10 minutes)
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Whisk in 2 tablespoons of flour and cook for about 1 minute, stirring constantly. This helps get rid of the raw flour taste.
- Slowly pour in 1 cup of chicken broth, whisking continuously to avoid lumps.
- Let the mixture simmer for 2-3 minutes, until it thickens slightly.
- Remove from heat and stir in sour cream and green chilies. Mix until smooth.
- Pro Tip: Don’t let the sauce boil after adding sour cream, or it could curdle. Keep the heat low for a creamy texture!
Step 3: Assemble the Enchiladas (5 minutes)
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13 baking dish.
- Take a tortilla, add about ¼ cup of the chicken mixture, and roll it up.
- Place each rolled tortilla seam-side down in the baking dish to keep them from unrolling.
- Repeat until all tortillas are filled and placed in the dish.
- I like to keep my tortillas slightly overlapped so they stay snug and soak up all the creamy sauce!
Step 4: Add the Sauce and Bake (20-25 minutes)
- Pour the sour cream sauce evenly over the rolled enchiladas. Use a spoon to spread it if needed.
- Sprinkle the remaining 1 cup of shredded cheese on top.
- Cover the dish with foil and bake for 15 minutes.
- Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
- Pro Tip: Want golden, slightly crispy cheese? Turn on the broiler for the last 2-3 minutes but watch closely—it melts fast!
Step 5: Serve and Enjoy!
- Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, diced tomatoes, or jalapeños for extra flavor. Serve with rice, beans, or a side salad. Enjoy!
- These taste even better the next day! Store leftovers in an airtight container and reheat in the oven or microwave for a quick and delicious meal.
Notes
Estimated Nutritional Value (Per Serving - Based on 6 Servings)
- Calories: ~450-500 kcal
- Protein: ~28g
- Carbohydrates: ~35g
- Fat: ~22g
- Saturated Fat: ~12g
- Fiber: ~2g
- Sugar: ~3g
- Sodium: ~700-900mg (varies based on broth and cheese used)
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.