Easy Sour Cream Chicken Enchiladas Recipe
Introduction
These Easy Sour Cream Chicken Enchiladas are a creamy, flavorful twist on a classic Mexican dish. They combine tender shredded chicken with a tangy sour cream sauce and melted cheese for a comforting dinner that’s sure to please the whole family.
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 it 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 flour 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 until smooth. Continue heating until the sauce thickens and becomes bubbly.
- 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. Be careful not to let the sauce boil.
- Step 7: Pour the sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
- Step 8: Bake the enchiladas for 20-22 minutes until hot and bubbly. For a golden brown cheese topping, place the dish under the oven’s broiler for 3 minutes—watch closely to avoid burning.
Tips & Variations
- Use rotisserie chicken for a quick shortcut without sacrificing flavor.
- Add a can of black beans or corn to the filling for extra texture and nutrients.
- Substitute cheddar cheese for Monterey Jack if you prefer a sharper taste.
- If you like a spicier dish, add chopped jalapeños or a pinch of cayenne pepper to the sauce.
Storage
Store leftover enchiladas covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also microwave individual servings, but the oven method helps keep the texture better.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use corn tortillas instead of flour?
Yes, corn tortillas work well too. To prevent them from cracking, warm them briefly in a skillet or microwave before assembling the enchiladas.
Is it possible to make this dish ahead of time?
Absolutely! Assemble the enchiladas and prepare the sauce, then refrigerate everything separately. Combine and bake just before serving for fresh, hot enchiladas.
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Easy Sour Cream Chicken Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
These Easy Sour Cream Chicken Enchiladas are a delicious and creamy Mexican-inspired dish featuring shredded chicken, melted Monterey Jack cheese, and a rich sour cream sauce with green chiles and spices. Perfectly baked until bubbly and golden, they’re a comforting meal that’s simple to prepare and sure to please a crowd.
Ingredients
Enchiladas Filling
- 2 cups cooked chicken, shredded
- ½ teaspoon chili powder
- 1 cup shredded Monterey Jack cheese
- 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 (1 small can)
- 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 Oven: Preheat your oven to 350°F and lightly spray a 9×13 inch baking dish with non-stick spray to prepare for the enchiladas.
- Prepare Filling: In a large mixing bowl, combine the shredded chicken, chili powder, and 1 cup of shredded Monterey Jack cheese. Mix thoroughly until evenly incorporated.
- Assemble Enchiladas: Evenly divide the chicken mixture between the 8 flour tortillas, spreading it down the center of each. Fold the sides and roll tightly, then place each rolled tortilla seam-side down in the prepared baking dish.
- Make Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about one minute, stirring constantly to form a roux. Gradually whisk in the chicken broth until smooth. Continue cooking until the sauce thickens and becomes bubbly.
- Add Flavor: Remove the sauce from heat and stir in the sour cream, diced green chiles, dried cilantro, black pepper, onion powder, and garlic powder. Be careful not to let the sauce boil to prevent curdling.
- Top and Bake: Pour the sour cream sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese on top.
- Bake and Brown: Bake in the preheated oven for 20 to 22 minutes until the sauce is bubbly and the cheese is melted. For a golden, browned cheese topping, switch the oven to high broil and broil the enchiladas for an additional 3 minutes, watching carefully to avoid burning.
Notes
- You can substitute cooked rotisserie chicken to save time on shredding and cooking chicken.
- For a spicier version, add chopped jalapeños or extra chili powder to the filling or sauce.
- Flour tortillas work best for this recipe, but you can use corn tortillas if preferred—just warm them first to prevent cracking.
- If sour cream is not available, you can use Greek yogurt as a healthier alternative, though it may slightly change the flavor.
- Make sure not to boil the sour cream sauce after adding sour cream to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: easy chicken enchiladas, sour cream enchiladas, baked enchiladas, Mexican chicken recipe, creamy chicken enchiladas
