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Sour Cream Chicken Enchiladas Recipe

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Sour Cream Chicken Enchiladas are a creamy, cheesy Mexican-inspired dish featuring shredded chicken mixed with tomatoes, green chiles, and taco seasoning, all rolled into flour tortillas. They are topped with a savory sour cream sauce and melted Monterey Jack cheese, then baked to bubbly perfection. This comforting and flavorful casserole is perfect for a hearty weeknight dinner or family gathering.

  • Total Time: 45 minutes
  • Yield: 5 servings

Ingredients

Filling Ingredients

  • 1 pound cooked and shredded chicken (453.592 grams)
  • 14.5 ounces canned diced tomatoes, drained (411 grams)
  • 4 ounces canned diced green chiles (113 grams)
  • 1 tablespoon taco seasoning
  • 3/4 cup shredded Monterey Jack cheese (85 grams) (reserved from total)

Sauce Ingredients

  • 1/4 cup unsalted butter (56.5 grams)
  • 1/4 cup all purpose flour (30 grams)
  • 14.5 ounces chicken broth (411 grams)
  • 1 cup sour cream (227 grams)

Assembly Ingredients

  • 10 flour tortillas, 10-inch size
  • 8 ounces shredded Monterey Jack cheese (113 grams) (total – 3/4 cup reserved for filling, remaining for topping)

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Spray a 9 by 13 inch baking dish with cooking spray to prevent sticking, then set it aside for assembly.
  2. Prepare the Chicken Filling: In a medium bowl, combine the cooked shredded chicken, drained diced tomatoes, diced green chiles, taco seasoning, and 3/4 cup of the shredded Monterey Jack cheese. Mix well to evenly distribute the ingredients.
  3. Make the Sour Cream Sauce: In a medium saucepan over medium-low heat, melt the unsalted butter. Stir in the all-purpose flour to create a roux, cook and stir until the mixture becomes bubbly and lightly golden. Gradually whisk in the chicken broth, bringing the mixture to a boil while stirring frequently to avoid lumps. Remove from heat and immediately stir in the sour cream until the sauce is smooth and creamy.
  4. Coat Baking Dish with Sauce: Pour a small amount of the sour cream sauce into the prepared baking dish, just enough to lightly coat the bottom. This will help prevent the enchiladas from sticking and add moisture.
  5. Assemble Enchiladas: Take one tortilla and add about 1/2 cup of the chicken filling along its center. Roll the tortilla tightly around the filling and place it seam side down in the baking dish. Repeat this process with all 10 tortillas, arranging them in a single layer in the dish.
  6. Add Remaining Sauce and Cheese: Pour the remaining sour cream sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded Monterey Jack cheese evenly on top to cover the sauce and enchiladas.
  7. Bake the Enchiladas: Place the baking dish uncovered in the preheated oven. Bake for 20 minutes or until the cheese is fully melted, the sauce begins to bubble around the edges, and the visible tortilla shells develop a light golden brown color.

Notes

  • Use cooked rotisserie or poached chicken for convenience.
  • Make sure to drain the canned tomatoes well to avoid excess liquid in the filling.
  • Flour tortillas are used here for their softness and pliability, but corn tortillas can be used if desired—lightly warm them to prevent cracking during rolling.
  • Adjust taco seasoning to taste depending on preferred spice level.
  • Sour cream sauce adds creaminess but can be substituted with Mexican crema if available.
  • For extra flavor, add chopped cilantro to the filling or garnish with fresh herbs before serving.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

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