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
Scale
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
