Easy Sour Cream Chicken Enchiladas Recipe
Introduction
These Easy Sour Cream Chicken Enchiladas are a creamy, comforting dish perfect for a weeknight dinner. Filled with tender chicken and melted cheese, then topped with a rich sour cream sauce, they come together quickly with simple ingredients.
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 until well blended.
- Step 3: Divide the chicken mixture evenly among the 8 tortillas. Fold and roll each tortilla, 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 to form a roux.
- Step 5: Gradually whisk in the chicken broth, cooking until the sauce thickens and becomes bubbly, about 3-5 minutes.
- Step 6: Remove the saucepan from heat and stir in the sour cream, diced green chiles, dried cilantro, black pepper, onion powder, and garlic powder. Avoid boiling the sauce to prevent curdling.
- Step 7: Pour the sour cream sauce evenly over the enchiladas, then sprinkle with the remaining 1 cup of shredded cheese.
- Step 8: Bake in the preheated oven for 20-22 minutes. For a golden, bubbly top, place under the oven broiler for about 3 minutes, watching carefully to avoid burning.
Tips & Variations
- Substitute rotisserie chicken for quick prep and added flavor.
- Use corn tortillas for a gluten-free option.
- Add chopped jalapeños if you like extra heat.
- Sprinkle fresh cilantro on top before serving for brightness.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through, about 15-20 minutes, or microwave individual portions until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and sauce, then cover and refrigerate for up to 24 hours before baking.
What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream and adds a similar tangy creaminess to the sauce.
Print
Easy Sour Cream Chicken Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
These Easy Sour Cream Chicken Enchiladas feature tender shredded chicken rolled in warm flour tortillas, smothered in a creamy, flavorful green chile sauce made with sour cream and spices, topped with melted Monterey Jack cheese. This comforting Mexican-inspired casserole is simple to prepare and perfect for a family dinner or casual get-together.
Ingredients
Enchiladas
- 2 cups cooked chicken, shredded
- ½ teaspoon chili powder
- 2 cups shredded Monterey Jack cheese, divided
- 8 medium flour tortillas
Sour Cream Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose white flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chiles (canned)
- 1 teaspoon dried cilantro
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
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 to prevent sticking, then set it aside for later use.
- Mix Chicken Filling: In a large mixing bowl, combine the shredded chicken with chili powder and 1 cup of shredded Monterey Jack cheese. Mix thoroughly so that the chicken is evenly coated with the spice and cheese.
- Assemble Enchiladas: Divide the chicken mixture evenly among the 8 flour tortillas. Fold each tortilla and then roll it up tightly. Place each rolled tortilla seam side down in the prepared baking dish, arranging them side by side.
- Make Sour Cream Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about one minute, whisking constantly to avoid lumps. Slowly add the chicken broth while whisking until the mixture is smooth. Continue to heat until the sauce thickens and becomes bubbly.
- Add Flavorings to Sauce: Remove the saucepan from heat and stir in the sour cream, diced green chiles, dried cilantro, black pepper, onion powder, and garlic powder. Stir well to combine all ingredients evenly, taking care not to bring the sauce to a boil to prevent curdling.
- Pour Sauce over Enchiladas: Pour the creamy sour cream sauce evenly over the prepared enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top for a cheesy finish.
- Bake and Broil: Bake the enchiladas in the preheated oven for 20 to 22 minutes until the sauce is bubbly and heated through. Then switch to high broil and cook for an additional 3 minutes to brown and slightly crisp the cheese topping.
Notes
- Shredded cooked chicken can be rotisserie chicken or leftover chicken breast for convenience.
- Use mild or hot diced green chiles depending on desired spiciness level.
- If dairy-free or low-fat versions are needed, substitute sour cream with Greek yogurt or a lactose-free alternative.
- To save time, prepare sauce while assembling the enchiladas.
- For a gluten-free option, substitute flour tortillas and use gluten-free flour in the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated covered in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: sour cream chicken enchiladas, creamy enchiladas, easy Mexican recipe, chicken casserole, green chile sauce, baked enchiladas
