Easy Sour Cream Chicken Enchiladas

Welcome to a world of creamy comfort! These Sour Cream Chicken Enchiladas are a true classic, bringing together tender, savory chicken and a rich, tangy sauce. This recipe takes familiar flavors and transforms them into an incredibly satisfying meal. You’ll love how simple it is to whip up this dish for any weeknight dinner. Get ready to create a memorable meal that truly hits the spot, even if you are new to cooking!

Why You’ll Love These Sour Cream Chicken Enchiladas

These delightful enchiladas will quickly become a family favorite. Here’s why you’ll adore making and eating these easy Sour Cream Chicken Enchiladas:

• Quick & Simple: We use cooked chicken, significantly cutting down on prep time. This makes it perfect for busy evenings.
• Homemade & Fresh: Enjoy a delicious, scratch-made sauce without any canned soup. You control all the fresh flavors.
• Cheesy Perfection: Every bite offers gooey, melty cheese that perfectly complements the creamy filling. It creates an irresistible texture.
• Family-Friendly: Adjust the spice level easily to suit everyone’s taste. It’s a meal that pleases even the pickiest eaters.
• Pure Comfort Food: This dish offers warmth and satisfaction, making it ideal for a cozy dinner or a special gathering.

Sour Cream Chicken Enchiladas Ingredients

Gather these simple ingredients to create your amazing Sour Cream Chicken Enchiladas.

For the Enchiladas:

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

For the Creamy Sauce:

• 3 Tablespoons butter
• 3 Tablespoons all-purpose white flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounce can diced green chiles
• 1 teaspoon dried cilantro
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Notes & Substitutions

• Chicken: Make this dish even easier by using a rotisserie chicken. Leftover roasted chicken or Instant Pot shredded chicken also work perfectly.
• Tortillas: Flour tortillas are softer and easier to roll. If you prefer corn tortillas, lightly warm them in a pan or microwave first to prevent tearing.
• Cheese: Freshly shredding your Monterey Jack cheese yields a creamier melt. Pre-shredded cheese often contains anti-caking agents that can affect texture. Research published in the Journal of Dairy Science explains how these anti-caking agents in shredded cheese can impact the melting properties and consumer perception of cheese. Other great options include Colby Jack, cheddar, or a Mexican blend.
• Sour Cream: Full-fat sour cream provides the richest, most decadent sauce. The American Dairy Association Northeast provides further insights into the nutritional profile of sour cream. For a lighter twist, you can substitute it with plain Greek yogurt, though the tanginess will be slightly different.
• Green Chiles: Diced green chiles add a mild, earthy flavor without much heat. For a spicier kick, use hot green chiles or a bit of diced jalapeño.
• Seasonings: If you prefer less heat, feel free to omit the chili powder from the chicken filling. Adjust any spice to your personal preference.
• Add-ins: Boost the filling with a can of drained RoTel tomatoes, black beans, corn, or even some cooked rice.

Equipment

You’ll need a few basic kitchen tools to make these delicious enchiladas.

• 9×13 inch baking dish
• Large mixing bowl
• Medium saucepan
• Whisk
• Measuring cups and spoons

How To Make These Sour Cream Chicken Enchiladas

Follow these easy steps to prepare your fantastic Sour Cream Chicken Enchiladas. This recipe is designed to be straightforward, guiding you to a delicious meal.

1. Prep Oven & 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. This prepares the dish for your flavorful enchiladas.
2. Combine Chicken Filling: In a large mixing bowl, combine the shredded cooked chicken, chili powder, and 1 cup of the shredded Monterey Jack cheese. Mix everything together until it’s well combined. This forms the delicious core of your Sour Cream Chicken Enchiladas.
3. Fill & Roll Tortillas: Divide the chicken mixture evenly among the 8 medium flour tortillas. Place a portion of the filling down the center of each tortilla. Fold in the sides, then roll each tortilla tightly, securing the filling. Arrange the rolled tortillas seam-side down in your prepared baking dish.
4. Prepare Creamy Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, stir in the all-purpose flour to create a roux. Cook this mixture for one minute, stirring constantly, to cook out the raw flour taste.
5. Whisk in Broth & Seasonings: Gradually add the chicken broth to the roux, whisking continuously until the mixture is smooth and begins to thicken and bubble. Remove the saucepan from the heat. Stir in the sour cream, the can of diced green chiles, dried cilantro, black pepper, onion powder, and garlic powder. It’s important not to let the sauce boil after adding the sour cream, as it can curdle.
6. Assemble Enchiladas: Carefully pour the creamy sauce evenly over the rolled tortillas in the baking dish. Ensure all the enchiladas are coated well. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the sauced tortillas.
7. Bake Until Golden: Place the baking dish in the preheated oven and bake for 20-22 minutes. The sauce should be bubbly, and the enchiladas heated through. For a lovely golden-brown, slightly crispy cheese topping, place the dish under a high broiler for an additional 2-3 minutes. Watch it closely to prevent burning. Serve your warm Sour Cream Chicken Enchiladas immediately.

Pro Tips & Troubleshooting

• Perfectly Shredded Chicken: Use a stand mixer with the paddle attachment for incredibly quick and easy shredding of cooked chicken breasts or thighs.
• Preventing Soggy Enchiladas: Avoid over-saucing your enchiladas. Use just enough to coat them without drowning them. Also, ensure your chicken isn’t too moist.
• Smooth Sauce Secrets: Always whisk the flour and butter well before adding broth. Once the sour cream is added, heat gently; never let the sauce come to a rolling boil.
• Crispier Tortillas: For tortillas that hold up a bit better, lightly fry each flour tortilla in a small amount of oil for 15-20 seconds per side before filling and rolling.
• Customizing Heat: If you love a kick, add a pinch of cayenne pepper to the chicken filling or a few dashes of your favorite hot sauce to the sauce. You can also mix in some finely diced jalapeños.
• Enhance Flavor: A squeeze of fresh lime juice over the baked enchiladas and a sprinkle of fresh cilantro before serving can brighten all the flavors beautifully.

Serving, Storage & Variations

These enchiladas are a versatile dish, perfect for any occasion.

• Serving Suggestions: Serve your creamy enchiladas with a side of fluffy rice, refried beans, or black beans. A fresh salad, a dollop of salsa, and a scoop of guacamole complete the meal beautifully.
• Storing Leftovers: Leftover Sour Cream Chicken Enchiladas keep well in an airtight container in the refrigerator for up to 3 days. They taste just as good the next day!
• Freezing Instructions: To freeze, assemble the enchiladas in a freezer-safe dish, but do not bake them. Cover tightly with plastic wrap, then foil. Freeze for up to 3 months.
• Reheating: Bake frozen enchiladas covered at 350°F for about 45-60 minutes, then uncover and bake for another 15-20 minutes until bubbly. Reheat refrigerated leftovers in the oven or microwave.
• Double Batch: This recipe is fantastic for making a double batch. Enjoy one pan now and freeze the other for a quick meal later, or share it with friends and family.
• Flavor Variations: Try ground beef or shredded plant-based protein instead of chicken. You can also experiment with a salsa verde sauce for a different flavor profile.

Nutrition Information

Here’s an approximation of the nutritional values per serving for these delicious Sour Cream Chicken Enchiladas.

Please note: Nutritional values are approximate and can vary based on specific ingredients and preparation methods.

Frequently Asked Questions (FAQ)

• Why are my enchiladas soggy? Your enchiladas might be soggy from too much sauce, overly moist chicken filling, or not enough baking time. Ensure your filling isn’t watery and avoid over-saucing.
• Should I cook enchiladas covered or uncovered? Bake your enchiladas uncovered for the majority of the time. This allows the tortillas to firm up and the cheese to brown beautifully.
• Are enchiladas better with corn or flour tortillas? It’s a matter of preference! Flour tortillas are softer and easier to roll, while corn tortillas offer a more traditional, rustic flavor and texture.
• Can I prepare this recipe ahead of time? Absolutely! You can assemble the Sour Cream Chicken Enchiladas a day in advance, cover them, and refrigerate. Add an extra 5-10 minutes to the baking time.
• Can I use leftover turkey instead of chicken? Yes, shredded leftover turkey makes an excellent substitute for chicken in this recipe. It offers a similar texture and flavor profile.

Conclusion

These Easy Sour Cream Chicken Enchiladas are a fantastic, approachable recipe perfect for any home cook. With their rich, creamy sauce and tender chicken, they deliver incredible comfort and flavor in every bite. We know you’ll love how simple they are to make, bringing confidence and joy to your kitchen. Give these delightful Sour Cream Chicken Enchiladas a try tonight and watch them become a new family favorite! We can’t wait to hear what you think.

Easy Sour Cream Chicken Enchiladas

These Easy Sour Cream Chicken Enchiladas are a delicious and quick meal featuring shredded chicken, Monterey Jack cheese, and a creamy sour cream sauce, all baked to golden perfection.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine Mexican-Inspired

Servings 4 servings

Calories 500 kcal

Equipment

• 9×13 baking dish
• Large mixing bowl
• Medium Saucepan
• Whisk

Ingredients

  

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Main Ingredients

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

 

Preparation

• Preheat oven to 350°F and prepare a 9×13 baking dish with non-stick spray.

Filling

• In a large bowl, combine shredded chicken, chili powder, and 1 cup of Monterey Jack cheese.
• Evenly distribute the chicken mixture among the 8 tortillas, then roll them and place seam-side down in the baking dish.

Sauce

• Melt butter in a saucepan, stir in flour for one minute, then whisk in chicken broth until the sauce is smooth, thick, and bubbly.
• Remove from heat and stir in sour cream, green chiles, cilantro, onion powder, garlic powder, and black pepper, ensuring the sauce does not boil.

Bake

• Pour the prepared sauce over the enchiladas and sprinkle with the remaining cheese.
• Bake for 20-22 minutes, then broil for 3 minutes until the cheese is golden brown.

Notes

These enchiladas are perfect for a weeknight meal and pair well with a side of rice and beans. Be careful not to boil the sour cream sauce to maintain its creamy texture.

Nutrition

Calories: 500kcalCarbohydrates: 35gProtein: 35gFat: 30gSodium: 900mgFiber: 3gSugar: 3g

Keyword Sour Cream Chicken Enchiladas

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