Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas are a delightful twist on a classic favorite. These creamy, cheesy enchiladas are packed with flavor and are sure to become a household staple. The combination of shredded chicken, zesty green chilies, and rich sour cream wrapped in warm corn tortillas and topped with melted cheese makes for a comforting and satisfying meal. Whether you’re looking for a weeknight dinner or a dish to impress guests, these enchiladas will have everyone coming back for seconds.

Why Cooks Rave About It

These Sour Cream Chicken Enchiladas are beloved for several reasons. Firstly, they are incredibly easy to make, requiring minimal prep time and simple ingredients. Secondly, the creamy filling combined with the tangy enchilada sauce creates a perfect balance of flavors that pleases the palate. Finally, they are versatile! You can customize them with different proteins or vegetables, making this dish suitable for any occasion. It’s no wonder that once you try these enchiladas, they’ll become a regular on your dinner rotation.

What We’re Using

• 2 tablespoons butter, melted: This adds richness to the sauce.
• 2 tablespoons all-purpose flour: Helps thicken the sauce for a creamy texture.
• 1 (10-ounce) can red enchilada sauce: A flavorful base for the dish.
• 1 cup chicken broth: Enhances the sauce’s flavor.
• Salt and freshly ground black pepper: Essential seasonings for taste.
• 1 tablespoon vegetable oil: Used for sautéing the onion.
• 1 medium onion, peeled and diced: Adds sweetness and depth to the filling.
• 1 (4-ounce) can green chilies, drained: Provides a mild kick.
• 1 1/2 cups cooked chicken, shredded: The star protein of the dish.
• 1 cup sour cream: Makes the filling creamy and rich.
• 8 (6-inch) corn tortillas: The perfect vehicle for the filling.
• 2 cups shredded Monterey Jack cheese (8 ounces): Melts beautifully on top.
• Scallions, thinly sliced, for garnish: Adds a fresh finish.

Toolbox for This Recipe

• Large skillet: For sautéing the onions and combining the filling.
• Mixing bowl: To combine the chicken, sour cream, and chilies.
• 9×13 inch baking dish: Perfect for baking the enchiladas.
• Whisk: For mixing the sauce ingredients smoothly.
• Spatula: To help roll the enchiladas easily.

Sour Cream Chicken Enchiladas: From Prep to Plate

Step 1: Prepare the Sauce

In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute until golden. Gradually stir in the red enchilada sauce and chicken broth. Season with salt and pepper. Bring to a simmer and cook for about 5 minutes, stirring occasionally until the sauce thickens.

Step 2: Cook the Filling

In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 4-5 minutes, until softened. Stir in the drained green chilies and shredded chicken. Add half of the prepared sauce to the filling mixture and mix well. Remove from heat and stir in the sour cream until fully combined.

Step 3: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Spread a thin layer of the remaining enchilada sauce on the bottom of a 9×13 inch baking dish. Take a corn tortilla, add a generous scoop of the chicken filling, and roll it up tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 4: Top with Sauce and Cheese

Once all the enchiladas are arranged in the baking dish, pour the remaining sauce over the top. Be sure to cover each enchilada. Sprinkle the shredded Monterey Jack cheese evenly over the sauce.

Step 5: Bake

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Step 6: Serve and Garnish

Remove from the oven and let the enchiladas sit for a few minutes. Garnish with sliced scallions for a fresh touch. Serve hot and enjoy your delicious Sour Cream Chicken Enchiladas!

Seasonal Adaptations

• Spring: Add fresh spinach or asparagus to the filling for a seasonal twist.
• Summer: Incorporate diced tomatoes or corn for a refreshing bite.
• Fall: Use rotisserie chicken flavored with spices like cumin and paprika.
• Winter: Pair with a warm side salad to balance the creamy enchiladas.

Pro Tips & Notes

• For an extra kick, add diced jalapeños to the filling.
• You can use any cooked chicken, including leftovers or rotisserie chicken, to save time.
• Feel free to substitute the Monterey Jack cheese with cheddar or a blend of your favorites.
• To make the dish gluten-free, use gluten-free tortillas and flour alternatives.

How to Store & Reheat

Leftover Sour Cream Chicken Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them, but the oven method helps maintain the crispy edges.

Frequently Asked Questions

Can I freeze Sour Cream Chicken Enchiladas?

Yes! You can assemble the enchiladas ahead of time and freeze them before baking. Just cover them tightly with plastic wrap and aluminum foil. When ready to bake, thaw in the refrigerator overnight and bake as directed.

Can I use flour tortillas instead of corn tortillas?

Absolutely! While corn tortillas are traditional, flour tortillas will also work well. Just keep in mind that the flavor and texture will differ slightly.

What can I serve with enchiladas?

These enchiladas pair well with a simple side salad, Mexican rice, or Crockpot Chicken Enchilada Soup Set Forget for a complete meal.

Can I make the sauce in advance?

Yes! The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat before assembling your enchiladas.

Cook This Next

• White Chicken Chili Verde – A delicious twist on chili.
• Creamy Pesto Chicken Flatbreads – Perfect for a quick weeknight dinner.

Serve & Enjoy

Sour Cream Chicken Enchiladas are not just a meal; they are a celebration of flavors and comfort. Whether you’re hosting a gathering or enjoying a quiet dinner at home, these enchiladas will surely please everyone at the table. So gather your ingredients, roll up those tortillas, and enjoy every creamy, cheesy bite!

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