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Homemade Sour Cream Chicken Enchiladas photo

Sour Cream Chicken Enchiladas

These Sour Cream Chicken Enchiladas are creamy, cheesy, and packed with flavor, making them a family favorite!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 2 tablespoons butter melted
  • 2 tablespoons all-purpose flour
  • 1 can (10-ounce) red enchilada sauce
  • 1 cup chicken broth
  • to taste Salt
  • to taste freshly ground black pepper
For the Filling:
  • 1 tablespoon vegetable oil
  • 1 medium onion peeled and diced
  • 1 can (4-ounce) green chilies drained
  • 1 1/2 cups cooked chicken shredded
  • 1 cup sour cream
For Assembly:
  • 8 tortillas (6-inch) corn
  • 2 cups shredded Monterey Jack cheese for topping
  • to taste Scallions thinly sliced, for garnish

Equipment

  • Large Skillet
  • Mixing Bowl
  • 9x13 inch Baking Dish
  • Whisk
  • Spatula

Method
 

Directions:
  1. 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.
  2. 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.
  3. Preheat your oven to 350°F (175°C). Spread a thin layer of the remaining enchilada sauce on the bottom of a 9x13 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.
  4. 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.
  5. 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.
  6. 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!

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.