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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Sour Cream Chicken Enchiladas recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Servings: 5 servings
Ingredients
  • 1 rotisserie chicken or about 2-3 cups of shredded chicken, shredded
  • 10 flour tortillas
  • 1 small onion  diced
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup of sour cream
  • 1 can green chiles 4 oz, or you can used diced jalapenos but start with just a tiny bit and taste test before adding more
  • 16 oz monterey jack cheese be sure to buy block cheese and shred it yourself for the best flavor with this recipe, shredded
Instructions
  1. Melt butter in a sauce pan 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.

 

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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 N

22 comments on “Sour Cream Chicken Enchiladas”

  1. Looks wonderful

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

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

  4. These are very Good!

  5. What size tortillas do you use?

  6. 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?

  7. 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+ 🙂

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

  9. 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!!

  10. Looks so good! Would corn tortillas work?

  11. Can this be frozen and then baked?

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

  13. Looks very good

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

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

  16. Made these tonight, very yummy! Thank you

  17. 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.

  18. 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!

  19. 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.

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

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

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