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Easy Sour Cream Chicken Enchiladas Recipe

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4.3 from 9 reviews

This Easy Sour Cream Chicken Enchiladas recipe features tender shredded chicken seasoned with chili powder and cheese, wrapped in flour tortillas, and topped with a creamy, flavorful sour cream sauce. Baked until bubbly and golden, it’s a delicious, cheesy Mexican-inspired casserole that’s perfect for a quick weeknight dinner or a comforting meal any day.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Chicken Filling

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

Enchiladas

  • 8 medium flour tortillas

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

Topping

  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat and Prepare 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 aside.
  2. Mix Chicken Filling: In a large mixing bowl, combine the shredded cooked chicken, ½ teaspoon chili powder, and 1 cup of shredded Monterey Jack cheese. Stir well to evenly distribute the seasoning and cheese throughout the chicken.
  3. Fill and Roll Tortillas: Divide this chicken mixture evenly across the 8 medium flour tortillas. Spread the mixture in each tortilla, then fold and roll them tightly. Place the rolled enchiladas seam side down in the prepared baking dish, arranging them snugly side by side.
  4. Make Sour Cream Sauce: In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Stir in the 3 tablespoons of all-purpose flour and cook for about one minute, stirring constantly to form a roux. Gradually whisk in the 2 cups of chicken broth until the mixture is smooth. Continue heating, stirring until the sauce thickens and becomes bubbly.
  5. Add Flavorings to Sauce: Remove the saucepan from heat (to avoid boiling) and stir in the 1 cup sour cream, 4 ounces of diced green chiles, 1 teaspoon dried cilantro, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ¼ teaspoon black pepper until all ingredients are thoroughly combined and the sauce is creamy.
  6. Assemble and Bake: Pour the prepared sour cream sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese evenly over the top.
  7. Bake and Broil: Bake the enchiladas uncovered in the preheated oven for 20 to 22 minutes until the sauce is bubbly and heated through. Then, switch to high broil and broil for an additional 3 minutes to brown and slightly crisp the cheese topping.
  8. Serve: Remove from the oven and let the enchiladas cool for a few minutes before serving to allow the sauce to set slightly. Enjoy warm as a hearty and comforting meal.

Notes

  • Use rotisserie or leftover cooked chicken to save time.
  • Adjust chili powder amount to control the spice level.
  • For a gluten-free version, substitute flour tortillas with corn tortillas and use a gluten-free flour blend for the roux.
  • The sauce should not boil after adding sour cream to prevent curdling.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven for best results.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

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