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Easy Sour Cream Chicken Enchiladas Recipe

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★★★★★

4.6 from 93 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake Enchiladas. Bake uncovered in the preheated oven for 20 to 22 minutes, or until the sauce is bubbling and the cheese is melted.
  8. 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.
  9. 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

Find it online: https://cookwithyana.com/easy-sour-cream-chicken-enchiladas-recipe/