Easy Sour Cream Chicken Enchiladas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
