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
Scale
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
