Easy Sour Cream Chicken Enchiladas Recipe

Introduction

These Easy Sour Cream Chicken Enchiladas are a creamy, comforting twist on a classic favorite. Packed with shredded chicken and melty cheese, they’re perfect for a quick weeknight dinner that feels special. The tangy sour cream sauce adds a delicious richness that will have everyone asking for seconds.

Ingredients

• 2 cups cooked chicken (shredded)
• ½ teaspoon chili powder
• 2 cups shredded Monterey Jack cheese (divided)
• 8 medium flour tortillas
• 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

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with non-stick spray and set aside.
2. Step 2: In a large mixing bowl, combine the shredded chicken, chili powder, and 1 cup of shredded Monterey Jack cheese. Mix well.
3. Step 3: Evenly divide the chicken mixture between the 8 tortillas. Fold and roll each tortilla, then place them seam side down in the prepared baking dish.
4. Step 4: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for one minute, stirring constantly.
5. Step 5: Slowly whisk in the chicken broth until smooth. Continue heating until the sauce thickens and bubbles gently.
6. Step 6: Remove from heat and stir in sour cream, diced green chiles, dried cilantro, black pepper, onion powder, and garlic powder. Be careful not to let it boil.
7. Step 7: Pour the sauce evenly over the enchiladas and sprinkle the remaining 1 cup of cheese on top.
8. Step 8: Bake for 20-22 minutes, then switch the oven to the broil setting and broil for 3 minutes to brown the cheese. Watch closely to avoid burning.

Tips & Variations

• Use rotisserie chicken for a quick shortcut.
• Swap Monterey Jack for cheddar or a Mexican cheese blend for a different flavor profile.
• Add chopped cilantro or jalapeños to the filling for extra freshness and heat.
• If you prefer corn tortillas, lightly warm them before filling to prevent cracking.
• For a dairy-free option, substitute sour cream with a plant-based sour cream alternative.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes until heated through. You can also microwave individual portions, but the sauce may thicken slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours before baking. Cover and refrigerate them, then bake just before serving. You may need to add a few extra minutes to the baking time if baking from cold.

Can I freeze sour cream chicken enchiladas?

These enchiladas freeze well. Freeze them before baking by wrapping tightly in foil or plastic wrap. To cook, thaw overnight in the refrigerator and bake as directed, adding extra time if still partially frozen.

Easy Sour Cream Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

These Easy Sour Cream Chicken Enchiladas combine tender shredded chicken with a creamy, flavorful sauce and melted Monterey Jack cheese, all wrapped in soft flour tortillas. A comforting Mexican-inspired casserole that’s simple to prepare and perfect for a satisfying family dinner.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken Filling

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

Enchilada Assembly

• 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 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 and set it aside for later use.
2. Make the Chicken Filling: In a large mixing bowl, combine the shredded cooked chicken with ½ teaspoon chili powder and 1 cup of shredded Monterey Jack cheese. Mix well to evenly incorporate the chili powder and cheese.
3. Assemble the Enchiladas: Divide the chicken mixture evenly among the 8 flour tortillas. Spoon the filling onto each tortilla, then fold and roll them up tightly. Place each rolled tortilla seam side down in the prepared baking dish in a single layer.
4. Prepare the Sour Cream Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about one minute to form a roux. Gradually whisk in the chicken broth until the mixture is smooth. Continue cooking over medium heat until the sauce thickens and becomes bubbly.
5. Add Flavorings to Sauce: Remove the saucepan 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.
6. Pour Sauce and Add Cheese: Pour the sour cream sauce evenly over the rolled enchiladas in the baking dish. Then sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
7. Bake and Broil: Bake the enchiladas for 20-22 minutes until heated through and the cheese is melted. For a golden-brown finish, place the dish under the oven’s high broiler for 3 minutes, watching closely to avoid burning.

Notes

• Shredded cooked chicken can be prepared ahead of time or you can use rotisserie chicken for convenience.
• If you prefer a spicier dish, add more chili powder or diced green chiles.
• The sour cream sauce thickens upon baking; do not over-thicken on stovetop before pouring.
• Use a non-stick spray or lightly grease the baking dish to prevent sticking.
• For a gluten-free version, substitute flour tortillas and flour with gluten-free alternatives.

Keywords: Chicken Enchiladas, Sour Cream Enchiladas, Mexican Casserole, Easy Dinner, Comfort Food