Easy Sour Cream Chicken Enchiladas

white chicken enchiladas in a baking dish topped with cilantro.

4.76 from 102 votes

Easy Sour Cream Chicken Enchiladas

This easy sour cream chicken enchilada recipe starts with flour tortillas that are filled with a seasoned shredded chicken mixture, topped with an amazing sour cream sauce, and baked until cheesy and gooey.

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Author Melissa Williams

Ingredients

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

Preheat oven to 350°F. Lightly spray a 9x13 baking dish with non-stick spray and set aside.
To a large mixing bowl, add the shredded chicken, chili powder, and 1 cup of cheese, and mix together.
2 cups cooked chicken, ½ teaspoon chili powder, 2 cups shredded Monterey Jack cheese
Divide the mixture evenly between the 8 tortillas. Fold the tortillas then roll up and place seam side down in the prepared baking dish.
8 medium flour tortillas
In a medium saucepan, melt the butter then stir in flour and cook one minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
3 Tablespoons butter, 3 Tablespoons all purpose white flour, 2 cups chicken broth
Stir in sour cream, can of chiles, cilantro, black pepper, onion powder, and garlic powder. Do not let it boil.
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
Pour the sauce over the enchiladas and top with remaining cheese.
Bake 20-22 minutes and then place under high broil for 3 minutes to brown the cheese.

Notes

Mix in a can of RoTel for extra flavor—adds chopped tomatoes and spice.
Add black beans, corn, or cooked rice to the filling for more texture and heartiness.
Store leftovers covered in the fridge; good for up to 3 days.

Nutrition