Sour Cream Chicken Enchiladas
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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!
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.
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.
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)