Easy Sour Cream Chicken Enchiladas Recipe
Introduction
These Easy Sour Cream Chicken Enchiladas are a creamy and comforting twist on a classic favorite. Packed with shredded chicken, melted cheese, and a tangy sour cream sauce, they come together quickly for a satisfying weeknight meal.
Ingredients
- 2 cups cooked chicken (shredded)
- ½ teaspoon chili powder
- 2 cups shredded Monterey Jack cheese (divided)
- 8 medium flour tortillas
- 3 tablespoons butter
- 3 tablespoons all-purpose white flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chiles
- 1 teaspoon dried cilantro
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Step 1: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with non-stick spray and set aside.
- Step 2: In a large mixing bowl, combine the shredded chicken, chili powder, and 1 cup of shredded Monterey Jack cheese. Mix well.
- Step 3: Divide the chicken mixture evenly among the 8 tortillas. Fold each tortilla and roll it up, then place them seam side down in the prepared baking dish.
- Step 4: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for one minute, stirring constantly.
- Step 5: Gradually whisk in the chicken broth until smooth. Continue heating until the sauce thickens and begins to bubble gently.
- Step 6: Stir in the sour cream, diced green chiles, dried cilantro, black pepper, onion powder, and garlic powder. Avoid boiling the sauce.
- Step 7: Pour the sauce evenly over the rolled enchiladas, then sprinkle the remaining 1 cup of cheese on top.
- Step 8: Bake for 20-22 minutes until heated through. For a golden, bubbly top, place under the broiler for 3 minutes, watching carefully to prevent burning.
Tips & Variations
- Use rotisserie chicken to save time and add extra flavor.
- Add a pinch of cumin or smoked paprika for a deeper spice profile.
- Swap Monterey Jack cheese with cheddar or a Mexican blend for a different taste.
- For a milder version, omit the chili powder and green chiles.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the sauce creamy and the cheese melted. Avoid microwaving to prevent a rubbery texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use corn tortillas instead of flour tortillas?
Yes, you can substitute corn tortillas, but they may be more fragile and might require warming before rolling to prevent cracking.
Is it possible to make this recipe ahead of time?
Absolutely. Assemble the enchiladas and cover the baking dish, then refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.
PrintEasy Sour Cream Chicken Enchiladas Recipe
These Easy Sour Cream Chicken Enchiladas feature tender shredded chicken mixed with spices and cheese, wrapped in flour tortillas, and smothered in a creamy, flavorful sour cream and green chile sauce. Baked until bubbly and golden, they are a comforting and delicious Mexican-inspired casserole perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Filling
- 2 cups cooked chicken (shredded)
- ½ teaspoon chili powder
- 1 cup shredded Monterey Jack cheese
- 8 medium flour tortillas
Sauce
- 3 Tablespoons butter
- 3 Tablespoons all purpose white flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chiles
- 1 teaspoon dried cilantro
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Topping
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat and Prepare Baking Dish. Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with non-stick spray and set it aside to prepare the enchiladas.
- Mix Chicken Filling. In a large mixing bowl, combine the shredded cooked chicken with chili powder and 1 cup of shredded Monterey Jack cheese. Stir well until all ingredients are evenly mixed.
- Assemble Enchiladas. Spoon equal portions of the chicken mixture onto each flour tortilla. Fold the tortillas and then roll them up tightly. Place them seam side down in the prepared baking dish in a single layer.
- Prepare Sauce. In a medium saucepan, melt the butter over medium heat. Stir in the all-purpose flour and cook for about one minute to form a roux. Gradually whisk in the chicken broth until the sauce is smooth. Continue to heat the sauce over medium heat until it thickens and starts bubbling gently.
- Add Flavorings to Sauce. Remove the sauce from heat and stir in sour cream, diced green chiles, dried cilantro, onion powder, garlic powder, and black pepper. Be careful not to let the sauce boil after adding the sour cream to prevent curdling.
- Top and Cover Enchiladas with Sauce. Pour the prepared sour cream sauce evenly over the rolled enchiladas in the baking dish. Then sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top of the sauce for a cheesy finish.
- Bake Enchiladas. Bake uncovered in the preheated oven for 20 to 22 minutes, or until the sauce is bubbling and the cheese is melted.
- Broil for Browning. For a golden browned cheese topping, place the enchiladas under the oven broiler on high for about 3 minutes. Watch carefully to avoid burning.
- Serve. Remove from the oven and allow to cool slightly before serving. Enjoy your creamy, cheesy sour cream chicken enchiladas!
Notes
- Use cooked shredded chicken from rotisserie or leftover roasted chicken for convenience.
- Flour tortillas work best to hold the creamy filling together without breaking.
- Do not let the sauce boil after adding sour cream to prevent curdling.
- If you prefer a spicier kick, add jalapeños or hot sauce to the filling or sauce.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
Keywords: Sour Cream Chicken Enchiladas, Easy Enchiladas Recipe, Creamy Chicken Enchiladas, Mexican Casserole, Baked Enchiladas
