Sour Cream Chicken Enchiladas Recipe

These sour cream chicken enchiladas are cooked chicken mixed with sour cream, Monterey Jack, and cheddar cheese, rolled in tortillas, smothered with sour cream enchilada sauce, and topped with more Monterey Jack and cheddar cheese.

Course main meal chicken

Cuisine American, Tex-Mex

Keyword chicken sour cream enchiladas, how to make sour cream chicken enchiladas, how to make sour cream sauce for chicken enchiladas, sour cream chicken enchilada recipe, sour cream enchiladas chicken

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 570kcal

Author Beth Pierce

Ingredients

Sour Cream Enchilada Sauce

¼ cup butter
1 small yellow onion finely chopped
3 cloves garlic minced
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
½ cup sour cream
1 (4-ounce) can fire-roasted green chiles

Chicken Enchiladas

½ cup sour cream
2 green onions thinly sliced
2½ cups diced or shredded cooked chicken
¾ cup shredded Monterey Jack cheese
¾ cup shredded cheddar
1 (4-ounce) can fire-roasted green chiles
12 corn or flour tortillas
chopped cilantro

Instructions

Preheat oven to 350 degrees.
Melt the butter in a medium skillet over medium-low heat. Add the onion and cook until soft, stirring several times. Reduce the heat to low and add the minced garlic, cooking for 1 minute while stirring.
Sprinkle the onion mixture with the flour and cook over medium-low heat for 2 minutes. Slowly add the chicken broth while stirring. Cook until thickened. Remove the pan from the heat and stir in the sour cream and fire-roasted green chiles.
In a medium bowl combine the sour cream, green onions, cooked chicken, 1/4 cup of each cheese, fire-roasted green chiles, and 3 tablespoons of the sour cream enchilada sauce.
Spread about 1/4 to 1/3 cup of chicken mixture down the center of the tortilla. Roll the tortillas up and place them in a greased 9×13-inch dish. Drizzle the remaining sauce over the enchiladas.
Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil, sprinkle with the remaining cheese, and bake uncoverd for 10-15 minutes or until the cheese melts. Top with chopped cilantro and serve promptly.

Notes

You can make the sour cream enchilada sauce up to 3 days in advance. Store it in an airtight container in the fridge.
I am a huge cilantro fan, so I like to add a few tablespoons to the chicken mixture.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
While you can theoretically freeze these, I do not recommend it. The tortillas will become soggy, and the sour cream will change the texture of the enchiladas.

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