Anytime you need a quick and easy casserole, just reach for this Sour Cream Chicken Enchiladas recipe!
Sour cream enchiladas melt into a rich and creamy white sauce that will have everyone asking for seconds! For a fun Mexican buffet dinner, serve chicken enchiladas with sour cream with a tangy Mexican corn salad, some chicken avocado egg rolls and mojito fresh fruit salsa with honey lime crisps on the side. Don’t forget the watermelon sangria!
Sour Cream Chicken Enchiladas
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What Are Sour Cream Enchiladas?
Sour cream chicken enchiladas are seasoned with onions and green chilis, wrapped in flour tortillas, and baked to creamy perfection! We love using rotisserie chicken in this recipe since all you have to do is shred the chicken, assemble, top it with sauce, cheese, and bake!
Ingredients and Variations
Enchiladas are so versatile!
MEAT – Our basic recipe uses pre-cooked chicken, but leftover chicken or even turkey can be used!
TORTILLAS – Flour or corn tortillas will do, but if corn is what’s on hand, soften them in the microwave for about 30 seconds before filling them.
DAIRY – For a lower fat version of the sour cream sauce, use plain Greek yogurt. Even a mixture of mayonnaise and yogurt will do in a pinch!
VARIATIONS – Make an enchilada soup using the same recipe by adding two cans of crushed tomatoes and chicken broth or make a hearty chili by adding black beans and kidney beans!
How To Make Chicken Enchiladas?
- Make a roux by mixing flour into melted butter on the stove and cook until the mixture is golden brown.
- Add broth and whisk until the sauce is thick and bubbly. Add sour cream and green chilis and stir until smooth.
- Mix shredded chicken, diced onion and shredded mozzarella cheese.
- Pour some sauce on the bottom of casserole dish and lay chicken rolls tightly together. Top with the remaining sauce and shredded cheese.
- Bake according to recipe below, and cheese is brown and bubbly on the top. Let chicken enchiladas rest about before cutting.
- For perfect enchiladas every time, fill each tortilla roll evenly so the enchiladas cook at the same rate.
- For an extra smooth sauce, pulse it in a blender.
- Store leftovers in a covered container for 3 to 4 days in the refrigerator.
- Reheat portions in the microwave or oven and top with shredded cheese or salsa.
How To Freeze Sour Cream Chicken Enchiladas
- Line a casserole dish with aluminum foil overlapping 6” on each 13” side.
- Prep the enchiladas and place over the aluminum foil, folding over the top.
- Freeze casserole and lift out of the casserole dish. Wrap the casserole with plastic wrap or place in a freezer bag, write the date on the outside.
- Baked or unbaked, enchiladas will keep about 6 to 8 months.
- Let enchiladas thaw in a casserole dish before baking or reheating.
Other Delicious Recipes To Try!
- Crockpot Chicken Tacos – easy weeknight recipe.
- Taco Salad Bowl with Creamy Avocado Dressing – delicious!
- Fajita Pasta – perfectly spicy.
- Chile Relleno Casserole – so tasty.
- Easy Taco Casserole – family favorite.
Sour Cream Chicken Enchiladas
- 1 rotisserie chicken shredded, or about 2-3 cups of shredded chicken
- 10 flour tortillas
- 1 small onion diced
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4 ounce can green chiles or you can used diced jalapenos but start with just a tiny bit and taste test before adding more
- 16 ounces monterey jack cheese shredded, be sure to buy block cheese and shred it yourself for the best flavor with this recipe
- Melt butter in a saucepan over medium heat. Stir in flour and cook for about a minute or until golden brown.
- Slowly add chicken broth and whisk until completely smooth. Cook over medium heat until thick and bubbly.
- Turn heat to low. Stir in sour cream and green chiles. Pour 1 cup of sauce into a 9x13 baking dish. Reserve remaining sauce.
- In a large bowl combine chicken, onion, and 1 cup of cheese.
- Place ⅓ cup of chicken mixture in the middle of each tortilla, roll up and place on top of sauce in baking dish. Pour remaining sauce over the top of the tortillas in the dish. Top with cheese.
- Bake at 350˚F for 20-25 minutes or until browned and bubbly.