Sour Cream Chicken Enchiladas

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Sour Cream Chicken Enchiladas are rich, creamy and easy to make!  Tender juicy chicken, onion and loads of cheese are wrapped in flour tortillas and smothered in a simple homemade sour cream sauce, topped with cheese and baked until brown and bubbly!

Sour Cream Chicken Enchiladas are rich, creamy and easy to make! Tender juicy chicken, onion and loads of cheese are wrapped in flour tortillas and smothered in a simple homemade sour cream sauce, topped with cheese and baked until brown and bubbly!

Sour Cream Chicken Enchiladas

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I’ve never met an enchilada I don’t love but I have to admit, this recipe for sour cream enchiladas is probably my favorite recipe of all time. When I was a little girl my mom would make these for me, and it’s something my kids always beg me to make for them too!

These enchiladas have a shredded chicken filling rolled in a soft flour tortilla and are smothered in a simple and creamy sour cream sauce.  A layer of monterey jack cheese is sprinkled on top and the whole casserole is baked until hot and bubbly.  This delicious meal is the ultimate comfort food and one dish your family will request over and over again!

Sour Cream Chicken Enchiladas are rich, creamy and easy to make! Tender juicy chicken, onion and loads of cheese are wrapped in flour tortillas and smothered in a simple homemade sour cream sauce, topped with cheese and baked until brown and bubbly!

The best part about this recipe, is that it’s really easy to make (and I’m all about easy in the kitchen).  I start with flour tortillas (you can most certainly replace them with corn tortillas if you prefer) and then create a simple from scratch sour cream sauce.  Don’t let the words “from scratch” scare you away from this recipe, the sauce is not only easy to make, it’s really quick, creamy and delicious!  We sometimes add in  a couple of ounces of cream cheese if I have it on hand and stir until hot and melted before adding the sour cream. This recipe works well with either regular sour cream or light and of course we love that it’s made without cream of chicken soup. You’ll want to be sure to turn the heat down to low before adding the sour cream so it doesn’t curdle.

If you’d like to add a little bit of extra kick and zest to this recipe, you can also add in a can of Rotel tomatoes to either the sauce or the filling.  We love the flavor it adds! I sometimes sneak veggies into the filling to stretch it out a little bit or to use up extras in the fridge.

For the filling in these chicken enchiladas, you can use rotisserie chicken or leftover chicken breasts (we sometimes even use Slow Cooker Taco Shredded chicken in these which adds amazing flavor as well). If you prefer, these are also great made with lean ground beef.  If you prefer a milder onion flavor, you can cook the onion a little bit in some olive oil before adding it to the chicken. I love spice so I also add chopped jalapeno in mine.

Sour Cream Chicken Enchiladas are rich, creamy and easy to make! Tender juicy chicken, onion and loads of cheese are wrapped in flour tortillas and smothered in a simple homemade sour cream sauce, topped with cheese and baked until brown and bubbly!

Once baked we add our favorite toppings such as cilantro, black olives, tomatoes, green onion and fresh jalapenos and serve this with slow cooker corn on the cob and refried beans or Mexican rice.


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4.75 from 8 votes
Servings: 10 servings
Sour Cream Chicken Enchiladas
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
 
Author: Holly
Course: Main Course
Cuisine: American
Keyword: Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas are rich, creamy and easy! Chicken, onion and cheese are wrapped in flour tortillas, then topped with a cheesy sour cream sauce and baked to golden perfection!
Ingredients
  • 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
Instructions
  1. Melt butter in a saucepan over medium heat. Stir in flour and cook for about a minute or until golden brown.
  2. 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.
  3. In a large bowl combine chicken, onion, and 1 cup of cheese.
  4. Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place into baking dish.
  5. Pour 1 cup of sauce into a 9x13 baking dish. Place chicken rolls in the baking dish. Pour remaining sauce over the top of the tortillas in the dish. Top with cheese.
  6. Bake at 350 degrees for 20-25 minutes or until browned and bubbly.
Nutrition Information
Calories: 563, Fat: 36g, Saturated Fat: 17g, Cholesterol: 134mg, Sodium: 740mg, Potassium: 371mg, Carbohydrates: 19g, Sugar: 2g, Protein: 37g, Vitamin A: 680%, Vitamin C: 4.3%, Calcium: 413%, Iron: 2.8%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

 

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Sour Cream Chicken Enchiladas are rich, creamy and easy to make!  Tender juicy chicken, onion and loads of cheese are wrapped in flour tortillas and smothered in a simple homemade sour cream sauce, topped with cheese and baked until brown and bubbly!
Sour Cream Chicken Enchiladas are rich, creamy and easy to make!  Tender juicy chicken, onion and loads of cheese are wrapped in flour tortillas and smothered in a simple homemade sour cream sauce, topped with cheese and baked until brown and bubbly!

Holly

65 comments on “Sour Cream Chicken Enchiladas”

  1. Does the sauce not make them soggy? I haven’t tried these yet, but want to but it seems like the sauce would be better poured over afterward?

    • Hi Marissa, We have only made the recipe as listed. You could try pouring the sauce over afterward but we found baking it in the sauce made the enchiladas gooey, cheesy, and just soft enough.

  2. 5 stars
    These were so delicious! I don’t care for raw onion, so I left those out and added chili powder, cumin, and garlic powder to the chicken. I topped these with cilantro and pico and served them with mexican rice and black beans. So good!

  3. Can these be made and frozen to be baked off later (hoping to make these for a friend who just welcomed baby #2) 

    • We have only tried it as written, but some readers have had success with freezing! Sarah said she froze half (a small pan), let the enchiladas defrost on her counter for an hour and baked them covered at 350°F for 25 mins, and then browned the top. Good luck Hannah and congratulations to your friend! That’s so exciting!

  4. Okay so I actually like the little bit of crunch in the onions… But I know not everyone does. So here’s the modification when I make this for my niece & nephew.

    Steam the onions in the microwave. You gotta keep an eye on them and you definitely want to cover your onions with a damp paper towel or napkin.. Do it early enough though so they can cool before you roll.

  5. 5 stars
    I made these per the above original recipe but added authentic Spanish rice to to chicken mixture and used smaller flour tortillas!!!  Amazing!!!  Next time I will try with the corn tortillas as they are my favorite, but wanted to get a feel for the recipes first!!!

  6. I definitely recommend sauteing the onions before putting in the oven. As mine were not cooked either. Mine is the crunchy onions, this was a yummy recipe.

  7. These aren’t enchiladas, they’re burritos. Enchiladas are made with corn tortillas. Burritos are made with flour tortillas. I’ll try it both ways tonight and see which is better. Looks delicious as a burrito!

  8. 5 stars
    Sooooo dang yummy! I took a few liberties because I didn’t have those exact ingredients, but I’ll definitely be making these again. Thank you so much!

  9. I mixed 4 cups minute rice, 1c. Petite diced tomatoes with green chilies, 1.5 cups chicken broth, 1 can Queso Blanca sauce, .5 can of corn  and poured it all into  the 9×13 pan. I then prepared the enchiladas as directed and placed them on top of the rice. Than followed the rest of the recipe,   And cooked as directed.  Easy one dish complete meal.

  10. These are pretty good but why doesn’t the recipe create so much sauce if we only use one cup?

    I’m over here trying to maximize but waste. I understand I am now able to have left over sauce but I don’t need have leftover stuff to make this again.

    • In step 5, it says to pour remaining sauce over the top of the tortillas in the dish. Hope that helps Alyssa!

  11. 4 stars
    I think these are better with the onion sauteed, making it as is, my onions don’t get completely cooked in the oven

  12. 5 stars
    I have this in the oven right now. I had to modify due to what I had on hand… shredded pork roast, turkey stock, banana peppers from the garden, some enchilada seasoning, and sharp cheddar. The picky kids have been sampling as I put it together and are anxious to dig in. So am I!!!

  13. 5 stars
    Very nice recipe. I will definitely make again with corn tortillas. I love a Lot of the other ideas i am reading as well.

  14. 5 stars
    This was really, really good and my meat and potatoes 85 year old dad even thought so!  I put a couple of tablespoons of diced jalapeños in sauce.  Added just a little more zing but not too much for mild eaters.

  15. 4 stars
    Sauce was excellent, prep time was more than 15 minutes (30 minutes). I used the flour tortillas but I’m thinking next time I might try the corn. The tortillas were a bit gummy and when eating for leftovers they were even more gummy. Will definitely try again though. Thank you.

  16. Any idea if these can be frozen? Either bake and then freeze, or freeze before baking? I’m making some meals ahead of time for someone who is having surgery,

    • I have only tried it as written, but some readers have had success with freezing. Sarah said she froze half (a small pan), let the enchiladas defrost on her counter for an hour and baked them covered at 350 for 25 mins, and then browned the top. Good luck Mary!

  17. Love this for an easy uncomplicated meal. I add a little fresh salsa on top too. Delish!

  18. What size tortillas?

  19. Absolutely our new favorite! I opted for pepper jack cheese instead of the green chiles and Mont jack cheese, as that is what I had on hand. So, so yummy!

  20. This is dinner tonight, but I can’t find an answer to what size tortillas to use?? Since I don’t see a full size picture, I can’t use the 9 x 13 pan and enchilada positions to estimate the size. Anyone remember what they used? I have small and medium….

  21. Needs twice the sauce. Added a block of cream cheese to the sauce, and carmelized onions made it amazing!

  22. P.S. I use corn tortillas & it makes it my perfect enchilada

  23. I made this recipe, twice now. It’s delicious! The only thing I do is instead of putting the green chiles in the sour cream sauce, I add to the chicken mix. I also garnish with fresh cilantro after removing from oven, I really love cilantro. It is so amazing. I just really enjoy the taste of the sour cream sauce as is without chilies. Definitely recommend this recipe. So glad I found it.

  24. These were quite wonderful! My husband (who isn’t much of an “eater”) came back for seconds and thirds.
    I added a can of black beans and about a cup and a half of frozen sweet corn to the chicken to provide some extra substance and veggies.
    I made two half pans of enchiladas and froze the other half for a quick meal another night. When we decided to bake up the frozen half I let the enchiladas defrost on my counter for about an hour and baked them at 350 for about 25 mins covered with foil, and turned it up to broil for a couple mins to brown the top. Delicious!

  25. More like a baked chicken burro (flour tortillas change it) but they look good. Going to ad some strips of green chili, black olives and Cilantro when I make ghee.

  26. Made these tonight, very yummy! Thank you

  27. I’m going to make this as a pasta bake tonight. Hope it works 🙂

  28. My favorite. Can’t wait to try it!

  29. Looks very good

  30. Have you used corn tortillas instead of flour? The sauce sounds delicious.

  31. Can this be frozen and then baked?

  32. Looks so good! Would corn tortillas work?

  33. I made this tonight for dinner and it was wonderful! I had a ‘go to’ recipe for chicken enchiladas that was very time consuming and complicated, and I can happily say that this will be taking the old recipe’s place. This is easy, fairly quick (as long as I can keep the kids out of the roasted chicken), and has a really great flavor! Thank you!!

  34. These were delicious! I added some shredded cheddar to the top before baking..added a little more flavor. Thank you for this recipe.

  35. Made these for dinner tonight and they were amazing. I made them a little healthier by subbing greek yogurt for the sour cream and swiss chard instead of tortillas. Despite making it healthier it was still amazing. I give it an A+ 🙂

  36. Is there anyway to print this recipe? My computer won’t even let me copy the text so that I can print it to keep. Is your page set up to not allow copy/paste?

  37. What size tortillas do you use?

  38. These are very Good!

  39. This is really good, I boiled three breasts and shredded it, yum! I also made extra sauce to put on top afterwards,

  40. Made these for dinner tonight and they were delicious. Thank you.

  41. Looks wonderful

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