Easy Sour Cream Chicken Enchiladas Recipe
This easy sour cream chicken enchiladas recipe features tender shredded chicken seasoned with chili powder and cheese, wrapped in flour tortillas, smothered with a rich and creamy sour cream sauce, and baked until bubbly and golden. Perfect for a comforting weeknight dinner, these enchiladas combine savory flavors with gooey melted Monterey Jack cheese for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Chicken Filling
- 2 cups cooked chicken, shredded
- ½ teaspoon chili powder
- 1 cup shredded Monterey Jack cheese
Tortillas
- 8 medium flour tortillas
Sauce
- 3 tablespoons butter
- 3 tablespoons all purpose white flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chiles
- 1 teaspoon dried cilantro
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Topping
- 1 cup shredded Monterey Jack cheese (remaining)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with non-stick spray and set it aside.
- Prepare Chicken Filling: In a large mixing bowl, combine the shredded cooked chicken, chili powder, and 1 cup of shredded Monterey Jack cheese. Mix thoroughly to evenly distribute the seasoning and cheese.
- Assemble Enchiladas: Evenly divide the chicken mixture among the 8 flour tortillas. Place the filling on each tortilla, then fold and roll tightly. Arrange each rolled tortilla seam-side down in the prepared baking dish.
- Make Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about one minute to form a roux. Gradually whisk in the chicken broth until the mixture is smooth. Continue to heat, stirring frequently, until the sauce thickens and becomes bubbly.
- Add Sour Cream and Seasonings: Remove the sauce from heat and stir in the sour cream, diced green chiles, dried cilantro, black pepper, onion powder, and garlic powder. Be careful not to boil the sauce after adding the sour cream to prevent curdling.
- Combine and Bake: Pour the prepared sauce evenly over the assembled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top of the sauce and enchiladas.
- Bake: Bake in the preheated oven for 20 to 22 minutes until the sauce is bubbling and the cheese is melted.
- Broil for Browning: After baking, place the dish under the oven’s high broil setting for about 3 minutes to brown and slightly crisp the cheese topping. Watch carefully to avoid burning.
- Serve: Remove from oven and let the enchiladas cool for a few minutes before serving. Enjoy warm for best flavor and texture.
Notes
- Use cooked chicken from a rotisserie or poached chicken breasts for ease.
- Do not boil the sauce once the sour cream is added to avoid curdling.
- You can substitute Monterey Jack with a Mexican cheese blend or cheddar for different flavor profiles.
- Flour tortillas work best for this recipe as they hold the filling and sauce well.
- If desired, garnish with chopped fresh cilantro or sliced jalapeños before serving for extra flavor.
- To make ahead, assemble enchiladas and refrigerate uncovered, then bake when ready.
