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Sour Cream Chicken Enchiladas Recipe

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3.8 from 55 reviews

These Sour Cream Chicken Enchiladas are a creamy, flavorful Mexican-inspired dish featuring tender shredded chicken wrapped in soft tortillas, smothered in a rich sour cream sauce with green chilies, and topped with melted Colby Jack cheese. Perfectly baked to bubbly perfection, they make a satisfying family dinner with optional fresh toppings to add extra zest.

Ingredients

Sour Cream Sauce

  • 4 tablespoons salted butter
  • ¼ cup all-purpose flour
  • 2½ cups chicken broth
  • 1 can (4 oz) diced green chilies (mild, medium, or hot)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt
  • 1 cup full-fat sour cream

Chicken Enchiladas Filling

  • 2 cups shredded chicken
  • 2 cups shredded Colby Jack cheese (divided: 1 cup for filling, 1 cup for topping)
  • ¼ cup full-fat sour cream
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • 8-10 soft taco size tortillas (about 8" tortillas)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly spray a 9x13 inch casserole dish with nonstick cooking spray and set it aside for later use.
  2. Make the Sour Cream Sauce: In a medium skillet over medium heat, melt the salted butter. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring frequently until the mixture turns a light golden brown color, indicating the roux is ready.
  3. Add Liquids and Seasonings: Gradually whisk in the chicken broth along with the diced green chilies, garlic powder, onion powder, cumin, and kosher salt. Continue cooking, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, about 5-10 minutes.
  4. Incorporate Sour Cream: Remove the skillet from heat and stir in 1 cup of full-fat sour cream until the sauce is creamy and well combined.
  5. Prepare Baking Dish Base: Pour and evenly spread ½ cup of the prepared sour cream sauce into the bottom of the sprayed casserole dish. Set the remaining sauce aside for topping your enchiladas later.
  6. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, 1 cup shredded Colby Jack cheese, ¼ cup sour cream, garlic powder, onion powder, and cumin. Mix until fully combined and evenly seasoned.
  7. Assemble Enchiladas: Divide the chicken mixture evenly among the soft tortillas. Roll each tortilla tightly and place them seam-side down in the prepared casserole dish in a single layer.
  8. Add Sauce and Cheese: Pour the reserved sour cream sauce over the rolled enchiladas and spread it out evenly. Then sprinkle the remaining 1 cup of shredded Colby Jack cheese on top of the sauced enchiladas.
  9. Bake: Place the casserole dish in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
  10. Serve: Remove from oven and let cool for a few minutes. Serve the enchiladas as is or with optional toppings such as shredded lettuce, chopped tomatoes, pico de gallo, avocado chunks, sliced jalapeños, or chopped cilantro for extra flavor and freshness.

Notes

  • You can adjust the heat level by choosing mild, medium, or hot diced green chilies.
  • Use cooked, shredded chicken – rotisserie chicken works great for saving time.
  • If you prefer, corn tortillas can be used instead of flour tortillas, but softening them before rolling is recommended to prevent cracking.
  • The sauce must be thick enough to coat the back of a spoon for the right consistency.
  • Feel free to add extra toppings such as sour cream, guacamole, or salsa for extra flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://recipethrive.com/sour-cream-chicken-enchiladas-recipe/