Go Back
–+ servings
Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas: Comfort Food Made Easy

Sour Cream Chicken Enchiladas are creamy, comforting, and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 3 cups Cooked Shredded Chicken Use rotisserie chicken for ease.
  • 8 pieces Flour Tortillas Warm them for easy rolling.
  • 2 cups Monterey Jack Cheese Can swap for Cheddar or Pepper Jack.
  • 1 cup Sour Cream Substitute with Greek yogurt if desired.
  • 1 can Diced Green Chiles Fresh jalapeños can be used for heat.
For the White Sauce
  • 4 tablespoons Butter Essential for the roux.
  • 1/4 cup All-Purpose Flour Thickens the sauce.
  • 2 cups Chicken Broth Base liquid for the sauce.
Optional Additions
  • 1 cup Diced Tomatoes Adds freshness and color.
  • 1/4 cup Fresh Cilantro Perfect as a garnish.

Equipment

  • medium saucepan
  • baking dish
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour until bubbly and golden.
  2. Gradually whisk in 2 cups of chicken broth, stirring constantly until thickened, about 5-7 minutes. Remove from heat, and stir in 1 cup of sour cream and 1 can of diced green chiles.
  3. Preheat your oven to 350°F (175°C). Pour about 1/2 cup of the white sauce into a 9x13 inch baking dish.
  4. Warm flour tortillas in the microwave, fill each with shredded chicken and cheese, roll tightly and place seam-side down in the baking dish.
  5. Pour remaining white sauce over the enchiladas and sprinkle with an additional 1 cup of shredded cheese. Cover with foil and bake for 20 minutes.
  6. Remove foil and bake for an additional 15 minutes until cheese is golden brown.
  7. Allow to rest for 5 minutes, garnish with fresh cilantro and diced tomatoes, then serve warm.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

These enchiladas can be prepared in advance and refrigerated until ready to bake. They freeze well for up to 3 months.

Tried this recipe?

Let us know how it was!