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Sour Cream Chicken Enchiladas Recipe

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3.9 from 2 reviews

  • Author: Molly
  • Total Time: 35 minutes
  • Yield: 6 servings

Description

This easy Sour Cream Chicken Enchiladas recipe features tender shredded chicken seasoned with chili powder and combined with Monterey Jack cheese, all wrapped in warm flour tortillas. Topped with a creamy sour cream sauce infused with green chilies and spices, these enchiladas are baked to cheesy, gooey perfection. Ideal for a comforting weeknight dinner, they deliver rich flavors with a creamy texture everyone will love.

Ingredients

Filling

  • 2 cups cooked chicken, shredded
  • ½ teaspoon chili powder
  • 1 cup shredded Monterey Jack cheese

Tortillas

  • 8 medium flour tortillas

Sauce

  • 3 Tablespoons butter
  • 3 Tablespoons all purpose white flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 ounce diced green chiles
  • 1 teaspoon dried cilantro
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

Topping

  • 1 cup shredded Monterey Jack cheese (remaining)

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray and set it aside to prepare for the enchiladas.
  2. Mix chicken filling: In a large mixing bowl, combine the shredded chicken, chili powder, and 1 cup of shredded Monterey Jack cheese. Mix thoroughly to evenly distribute the seasoning and cheese throughout the chicken.
  3. Fill and roll tortillas: Evenly divide the chicken mixture among the 8 flour tortillas. Place the filling on each tortilla, then fold and roll them up tightly. Arrange each rolled tortilla seam side down in the prepared baking dish in a single layer.
  4. Make the sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about one minute, stirring constantly to make a roux. Gradually whisk in the chicken broth until the mixture is smooth. Continue to heat the sauce over medium heat, whisking until it thickens and becomes bubbly.
  5. Add sour cream and spices: Remove the saucepan from heat and stir in the sour cream, diced green chiles, dried cilantro, black pepper, onion powder, and garlic powder. Mix well, making sure the sauce stays warm but does not boil to prevent curdling.
  6. Assemble the dish: Pour the warm sour cream sauce evenly over the enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top for a cheesy finish.
  7. Bake and broil: Bake the enchiladas in the preheated oven for 20-22 minutes until the cheese is melted and bubbly. For a golden brown, slightly crispy topping, place the dish under the oven’s high broil for 3 minutes, watching carefully to avoid burning.

Notes

  • Use cooked chicken from a rotisserie, poached chicken breasts, or leftover chicken for convenience.
  • To make this recipe spicier, add chopped jalapeños or use a hotter chili powder in the filling.
  • Flour tortillas work best for wrapping and keep the enchiladas soft; corn tortillas may crack when rolled.
  • Do not boil the sauce after adding sour cream to prevent curdling—heat gently until just warm.
  • Broiling at the end adds a lovely golden crust—keep an eye on it to prevent burning.
  • Leftovers can be refrigerated for 3-4 days and reheated in the oven or microwave.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://recipeglimpse.com/sour-cream-chicken-enchiladas-recipe/