Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas are the perfect choice for a comforting, creamy, flavor-packed, tex-mex dinnertime favorite. Made with tender shredded chicken, a homemade green chiles sour cream sauce, melty cheese, and soft flour tortillas. This enchiladas recipe is a great weeknight recipe using rotisserie chicken.
Servings 8
Calories 412kcal
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
- 2 cups shredded chicken
- 2 cups shredded colby jack cheese divided
- 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
- Preheat the oven to 375°F. Spray a 9x13 casserole baking dish with nonstick spray and set aside.
Sour Cream Sauce
- In a skillet, over medium heat, melt the butter. Once melted, whisk in the flour until it's fully combined, and then let it cook for 1-2 minutes while stirring frequently until it starts to turn a light golden brown color.4 tablespoons salted butter, ¼ cup all-purpose flour
- Slowly whisk in the chicken broth, green chilies, garlic powder, onion powder, cumin, and salt.2½ cups chicken broth, 1 can (4 oz) diced green chilies, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon kosher salt
- Continue cooking until the sauce has thickened enough to coat the back of a spoon (about 5-10 minutes). Remove the pan from the heat and stir in the sour cream until creamy and combined.1 cup full-fat sour cream
- Evenly spread ½ cup of the sour cream sauce into the bottom of the prepared casserole dish. Set the remaining sauce aside for later.
Chicken Enchiladas
- In a mixing bowl, add the shredded chicken, 1 cup of the shredded cheese, sour cream, garlic powder, onion powder, and cumin. Mix together until everything is thoroughly combined.2 cups shredded chicken, 2 cups shredded colby jack cheese, ¼ cup full-fat sour cream, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin
- Divide the filling evenly among the flour tortillas and roll each tortilla up tightly. Place the enchiladas seam-side down into the prepared baking dish.8-10 soft taco size tortillas
- Pour the remaining sour cream sauce over top the enchiladas and spread it out as needed. Sprinkle the remaining 1 cup shredded cheese over top.
- Bake for 20-25 minutes, uncovered, until the cheese is melted and bubbly.
- Serve as is or with your favorite toppings such as shredded lettuce, chopped tomatoes, pico de gallo, avocado chunks, sliced jalapeños, chopped cilantro, etc.
Notes
- Chicken Broth : Other options are water + chicken bouillon, chicken stock, chicken bone broth, or any of the lower-sodium or salt-free versions depending on preference and dietary needs. I use full salted chicken bone broth plus the salted butter and extra salt in the sauce called for. My family loves it; but of course you can reduce or omit, or change ingredients as necessary depending on salt preference.
- Note : Usually I can squeeze 10 enchiladas from this recipe, so that way it serves 5-6 people with each person having two enchiladas while younger kid(s) have one enchilada.
- Diced Green Chilies : My kids (and me!) don't like the chunks of green chilies so I throw them into a blender and puree them before adding them to the skillet.
- Shredded Chicken : Use a rotisserie chicken (my preference), or use canned chicken that has been drained and flaked, use store-bought ready to use cooked chicken chunks or shredded chicken, leftover chicken, or put chicken breasts into the slow cooker with a can of chicken broth and cook on low for 6-7 hours. It wills shred right up. Store-bought chunked chicken and canned chicken can be saltier so watch the salt amount and taste as you go. I recommend using a rotisserie chicken for best results.
- Colby Jack Cheese : Any shredded cheese will work wonderful in this recipe. My family prefers the Colby Jack so that is what I have always used. Consider using cheddar cheese, pepper jack cheese, Monterey Jack cheese, or a Mexican blend cheese. I prefer using freshly shredded cheese that I grate from a block of cheese; but you can use pre-shredded bagged cheese if that's what you prefer.
- Flour Tortillas : Low carb or carb balance flour tortillas work well, or substitute with corn tortillas if you prefer that flavor in enchiladas. If using corn tortillas, make sure to wrap them in a damp paper towel and microwave them for about 45-50 seconds so that they are soft, pliable, and won't ripe on you when rolling.
- Toppings & Sides For Serving : Serve enchiladas with cilantro lime rice, easy mexican rice, beans, chips & salsa, fiesta avocado salad, homemade salsa, salsa verde guacamole, and your favorite taco type toppings such as shredded lettuce, diced tomatoes, cilantro, sour cream, avocado, jalapeños, etc.
Nutrition
Calories: 412kcal | Carbohydrates: 22g | Protein: 20g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 908mg | Potassium: 245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 717IU | Vitamin C: 2mg | Calcium: 298mg | Iron: 2mg