Description
These Easy Sour Cream Chicken Enchiladas are a creamy, comforting Mexican-inspired dinner featuring tender shredded chicken, green chilies, and melty cheese, all rolled in flour tortillas and baked in a rich sour cream sauce made completely from scratch without any canned soup. Perfect for busy weeknights or casual family gatherings.
Ingredients
Enchilada Filling
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup shredded cheese (½ cup sharp cheddar + ½ cup Monterey Jack)
- ½ cup diced green chilies
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Sour Cream Enchilada Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup sour cream
- ½ teaspoon garlic powder
- Salt to taste
Others
- 8 flour tortillas (8-inch)
- 1 ½ cups shredded cheese (Monterey Jack, cheddar, or blend)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set aside.
- Make the Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for about 1 minute until it’s lightly golden to form a roux. Slowly whisk in the chicken broth, ensuring the mixture is smooth with no lumps. Allow it to simmer gently for 2–3 minutes until the sauce thickens slightly. Remove from heat and stir in sour cream, garlic powder, and salt to taste. Set the sauce aside.
- Prepare the Filling: In a large bowl, combine the shredded chicken, sour cream, shredded cheese (½ cup sharp cheddar and ½ cup Monterey Jack), diced green chilies, chili powder, garlic powder, salt, and freshly ground black pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble Enchiladas: Spoon about ¼ cup of the chicken filling onto each flour tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish, arranging them neatly side by side.
- Add Sauce and Cheese: Pour the prepared sour cream enchilada sauce evenly over the rolled enchiladas, making sure they are fully covered. Then sprinkle the remaining 1 ½ cups of shredded cheese on top for a melty, golden finish.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20–25 minutes. Bake until the enchiladas are hot, bubbly, and the cheese on top turns lightly golden.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for 5 minutes before serving to allow the flavors to meld and the sauce to thicken slightly.
Notes
- Use rotisserie chicken for a quick and easy shortcut, saving time on cooking and shredding chicken.
- A blend of sharp cheddar and Monterey Jack cheese provides the best balance of flavor and meltiness.
- For extra heat, serve with hot sauce or add sliced fresh or pickled jalapeños on the side.
- If the sour cream enchilada sauce thickens too much before pouring, whisk in a splash of chicken broth to loosen it for easier spreading.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
