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Sour Cream Chicken Enchiladas

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These Sour Cream Chicken Enchiladas combine shredded chicken, diced tomatoes, and green chiles with taco seasoning for a flavorful filling. The enchiladas are wrapped in flour tortillas and topped with a homemade creamy sauce made from scratch using butter, flour, chicken broth, and sour cream. Finished with melted Monterey Jack cheese, these enchiladas bake to golden perfection in just 25 minutes. The recipe is flexible, allowing you to use pre-cooked chicken, rotisserie chicken, or frozen shredded chicken for convenience, making it perfect for both weeknight dinners and special occasions.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 18 Jan 2025 11:56:07 GMT
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Sour Cream Chicken Enchiladas | myhomemaderecipe.com

From the first moment the rich aroma of bubbling cheese and creamy sauce fills your kitchen, you know these sour cream chicken enchiladas will be something special. Each tortilla wraps around perfectly seasoned chicken, while the homemade white sauce brings a decadent creaminess that makes this dish unforgettable. Through years of perfecting this recipe, I've discovered that the secret lies in layering flavors and taking time with the sauce.

After countless attempts at recreating restaurant-style enchiladas, I finally cracked the code with this sauce. The key was learning to make a proper roux and adding the sour cream at just the right moment.

Essential Ingredients Selection

  • Flour Tortillas: Choose 8-inch tortillas that feel pliable with no dry edges. The fresher the tortillas, the better they'll roll without cracking. Store-brand tortillas often work better than name brands as they're usually fresher.
  • Monterey Jack Cheese: Grate your own cheese rather than using pre-shredded. The anti-caking agents in packaged cheese prevent proper melting.
  • Green Chiles: Look for fire-roasted varieties for deeper flavor. Check the heat level - some brands marked 'mild' can still pack significant heat.

Detailed Cooking Instructions

Preparation Phase (25 minutes):
Let sour cream come to room temperature. Shred chicken while still warm for better seasoning absorption. Grate cheese while cold for better texture. Organize ingredients in order of use. Preheat oven to 350°F. Prepare baking dish with light coating of sauce.
Mastering the Filling:
Combine warm shredded chicken with drained chiles. Add taco seasoning gradually, tasting as you go. Mix thoroughly but gently to maintain texture. Let filling rest for flavors to develop. Keep covered to prevent drying.
The Crucial Sauce Development:
Melt butter over medium-low heat until foamy. Sprinkle flour gradually while whisking. Cook roux until light golden (3-4 minutes). Add warm broth in small amounts, whisking constantly. Wait for each addition to incorporate fully. Simmer until sauce coats back of spoon. Remove from heat before adding sour cream. Whisk until completely smooth.
Assembly Process:
Warm tortillas slightly for pliability. Spread thin layer of sauce in baking dish. Place filling off-center in each tortilla. Roll tightly but gently. Place seam-side down in dish. Arrange with slight overlap. Pour remaining sauce evenly over top. Sprinkle cheese in even layer.
Creamy Sour Cream Chicken Enchiladas pin it
Creamy Sour Cream Chicken Enchiladas | myhomemaderecipe.com

My grandmother always insisted on warming tortillas on a comal rather than in the microwave. While it takes extra time, this method keeps them pliable without becoming rubbery. Now, whenever I make these enchiladas, that extra step reminds me of cooking in her kitchen.

Sauce Mastery

The key to perfect enchilada sauce lies in patience. I've learned that rushing the roux or adding cold ingredients can result in a grainy texture. Taking time with each step ensures that silky-smooth finish we're all after.

Amazing Sour Cream Chicken Enchiladas Recipe pin it
Amazing Sour Cream Chicken Enchiladas Recipe | myhomemaderecipe.com

Make-Ahead Magic

These enchiladas actually benefit from being assembled ahead. The tortillas absorb just enough sauce to become tender without falling apart, and the flavors meld beautifully overnight.

This recipe has become my most requested dish for potlucks and family gatherings. The combination of tender chicken, creamy sauce, and melty cheese creates something truly special. It's comfort food at its finest, bringing together the best elements of both Mexican and American cooking traditions.

Frequently Asked Questions

→ What type of chicken should I use?
You can use pre-cooked shredded chicken, rotisserie chicken, or frozen shredded chicken for convenience.
→ Can I make these enchiladas ahead of time?
Yes, you can assemble them ahead and refrigerate. Add the sauce and cheese just before baking.
→ Can I freeze these enchiladas?
Yes, freeze them before adding the sauce. When ready to eat, thaw, add fresh sauce and cheese, then bake.
→ Can I use corn tortillas instead of flour?
Yes, but warm them first to make them pliable and prevent cracking when rolling.
→ What can I serve with these enchiladas?
Serve with Mexican rice, refried beans, fresh salad, or guacamole for a complete meal.

Sour Cream Chicken Enchiladas

Tender flour tortillas filled with seasoned shredded chicken and cheese, topped with a creamy homemade sour cream sauce for the perfect Mexican dinner.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Mexican-American

Yield: 5 Servings (10 enchiladas)

Dietary: ~

Ingredients

→ Filling

01 1 pound cooked and shredded chicken
02 1 can (14.5 ounces) diced tomatoes, drained
03 1 can (4 ounces) diced green chiles
04 1 tablespoon taco seasoning

→ Sauce

05 ¼ cup unsalted butter
06 ¼ cup all-purpose flour
07 14.5 ounces chicken broth
08 1 cup sour cream

→ Assembly

09 10 flour tortillas (10-inch)
10 8 ounces Monterey Jack cheese, shredded

Instructions

Step 01

Get your oven warming up to 400°F. Grab a 9x13 inch baking dish, give it a quick spritz of cooking spray, and set it aside.

Step 02

In a medium bowl, combine your shredded chicken, drained tomatoes, green chiles, taco seasoning, and ¾ cup of the shredded cheese. Mix everything together until well combined.

Step 03

Melt the butter in a medium saucepan over medium-low heat. Sprinkle in the flour and cook this roux until it gets nice and bubbly. Slowly whisk in your chicken broth, stirring constantly until it comes to a boil. Take it off the heat and stir in the sour cream until smooth.

Step 04

Pour just enough sauce to coat the bottom of your prepared baking dish. This prevents the enchiladas from sticking.

Step 05

Spoon about ½ cup of your chicken mixture onto each tortilla and roll them up nice and tight. Place each one seam-side down in the baking dish.

Step 06

Pour the remaining sauce over your rolled enchiladas, making sure to cover them completely. Sprinkle the remaining cheese over the top.

Step 07

Slide the dish into your preheated oven, uncovered, and let it bake for about 20 minutes. You'll know it's done when the cheese is melted and bubbly, the sauce is bubbling at the edges, and the tortillas are just starting to brown.

Notes

  1. Save time by using pre-cooked shredded chicken, rotisserie chicken, or frozen shredded chicken
  2. The nutritional information may vary depending on the type of tortillas used - calculations are based on tortillas that are 210 calories each

Tools You'll Need

  • 9x13 inch baking dish
  • Medium saucepan
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, sour cream, cheese)
  • Contains gluten (flour tortillas, all-purpose flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 465
  • Total Fat: 23 g
  • Total Carbohydrate: 43 g
  • Protein: 17 g