Go Back
sour cream chicken enchilada recipe - Image 3

Creamy Sour Cream Chicken Enchiladas

Tender shredded chicken and cheese are rolled in soft tortillas, smothered in a rich, tangy sour cream sauce, and baked until bubbly and golden. A comforting, family-friendly meal that's deceptively simple to make.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded (from a rotisserie chicken or poached breasts)
  • 2 cups Monterey Jack cheese shredded, divided
  • 1 4 oz can diced green chiles mild or hot, drained
  • 10 count flour tortillas 8-inch, soft taco size
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth low-sodium recommended
  • 1 cup full-fat sour cream room temperature
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper
  • 0.25 cup fresh cilantro chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Medium saucepan
  • Whisk
  • Mixing bowls
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. In a large bowl, combine the shredded chicken, 1 cup of the shredded Monterey Jack cheese, and the drained green chiles. Mix gently until evenly combined. This is your enchilada filling.
  2. Warm the tortillas by wrapping the stack in a damp paper towel and microwaving for 30-45 seconds, or by heating them individually in a dry skillet for 15 seconds per side. This makes them pliable and prevents cracking. Place about 1/3 cup of the chicken mixture down the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
  3. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 1-2 minutes until it forms a smooth, bubbly paste (a roux). This cooks out the raw flour taste. Gradually whisk in the chicken broth until completely smooth, scraping the bottom of the pan.
  4. Continue to cook the sauce, whisking frequently, for 4-5 minutes until it thickens enough to coat the back of a spoon. Remove the pan from the heat. Let it cool for 2 minutes, then whisk in the sour cream, cumin, garlic powder, salt, and pepper until fully incorporated and smooth. Taste and adjust seasoning.
  5. Pour the warm sour cream sauce evenly over the assembled enchiladas in the baking dish, making sure to cover the ends. Sprinkle the remaining 1 cup of cheese over the top. Bake, uncovered, for 25-30 minutes, until the sauce is bubbly around the edges and the cheese is melted and lightly golden.
  6. Remove the enchiladas from the oven and let them rest for 5-10 minutes. This crucial step allows the sauce to set slightly, making serving much cleaner. Garnish with chopped fresh cilantro before serving.

Notes

Chef's Tips:
• For the best texture, use full-fat sour cream. Low-fat varieties can separate when heated.
• Do not overfill the tortillas, or they will be difficult to roll and may burst open.
• Serve with a crisp green salad, Mexican rice, or black beans for a complete meal.
Food Safety:
• Ensure cooked chicken reaches an internal temperature of 165°F before shredding.
• Refrigerate leftovers within 2 hours of baking.