These Sour Cream Chicken Enchiladas are so ridiculously creamy and delicious. If you’re in the mood for a Mexican inspired casserole dish, then these are definitely for you. I’m an enchilada addict and love them, green, red and white or any combination therein. These are rich and creamy, cheesy, spicy and oh so good.
There are people that prefer corn tortillas for enchiladas, or flour – it’s really just your personal preference. Obviously in Mexico they use corn over flour, but cross the border to the north, and anything goes. For me personally, with the creaminess of this sauce – flour tortillas work best, and don’t get too soggy.
These Creamy Chicken Enchiladas really don’t take a lot of time. Prep time is about 30 minutes, and they bake for about the same time, so in an hour you can have this Enchilada Casserole on the table. Delicioso!
Here are a couple more super popular casserole dishes:
here’s a video of me making these Sour Cream Enchiladas:
Simple Sour Cream Chicken Enchiladas
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Serving: 4 - 6 servings
Nutrition facts (per portion)
- Calories: 559
- Carbohydrate Content: 49.6g
- Cholesterol Content: 95mg
- Fat Content: 25.6g
- Fiber Content: 2.5g
- Protein Content: 31.3g
- Saturated Fat Content: 12.6g
- Serving Size: 6
- Sodium Content: 1170mg
- Sugar Content: 4.6g
Ingredients
- vegetable oil - 1 tbsp
- jalapeno - 1, seeded and minced
- onion - 1 large, diced
- chicken breast - 3 cups, cooked and shredded
- green chiles - 2 4 oz cans, drained and chopped
- chicken broth - 2 cups, divided
- heavy cream - 1/2 cup
- butter - 2 tbsp
- flour - 2 tbsp
- sour cream - 1 cup
- cumin - 1/2 tsp
- garlic powder - 1/2 tsp
- monterey jack cheese - 2 cups, grated
- salt and pepper - use very generously
- flour tortillas - 12 small
- cilantro - chopped, for garnish
how to
- Pre heat your oven to 350 F (175 C) and grease a 9 x 13" casserole dish.
- Heat the vegetable oil in a medium skillet over medium heat and cook the jalapeno and onion together until beginning to soften, about 3 - 4 minutes.
- Add the shredded chicken, about half of the green chiles, 1/2 cup of the chicken broth and the cream and stir together well. Cook for a few minutes, until hot, then remove from heat and set aside.
- In another skillet, melt the butter over medium heat, then whisk in the flour - cook for about 1 minute, then pour the remaining chicken broth. Cook for another minute or two, whisking constantly, then stir in the remaining chiles, sour cream, cumin and garlic powder.
- Remove from heat and stir in half of the shredded cheese and generously salt and pepper.
- Heat the flour tortillas in the microwave about 30 seconds, just enough to soften them.
- Place about 1/3 cup of chicken filling in each tortilla, roll tightly, and place seam side down in your casserole dish.
- Pour the cheese sauce over the top and sprinkle with the remaining shredded cheese.
- Bake for about 30 minutes, until the cheese is beginning to brown and is bubbly.
- Garnish with cilantro and avocado. (or top with fresh salsa and some guacamole on the side)
(this post contains affiliate links)
I could eat this once a week, so delicious!
Love these super easy to make enchiladas!
A new addition to our weeknight favorites!
This is cheesy comfort perfection. Love how easy it is too!
The creaminess of these enchiladas is unreal!
Enchiladas are one of our favorite dinners, and these are creamy and delicious!
My family loves chicken enchiladas, YUMMY
These truly are easy and that sour cream sauce is DREAMY!
So good! I want these for dinner every night this week!
This is a recipe my family would love. I’m a flour tortilla fan too.
It looks really very well and delicious. Thanks for sharing
Made this for dinner tonight for my son and I. Turned out well and was delicious. Thank you for sharing this recipe and I’m sorry some people made cruel comments on FB to you. Haters like to hate, it has nothing to do with you.
Haha. It’s like water off a ducks back. Thanks for saying. 🙂
Just made this tonight for the boys and it was a resounding hit! This had a lot of flavor and will definitely be making this in the rotation.
Yay!
Can you make them and freeze them for a later date?
Absolutely.
I can’t wait to try this….😍
They’re SO yummy. 🙂
Just tried this recipe, and it is absolutely the best chicken enchiladas EVER!!!!
YES! I’m so glad you agree. 😉
Made this tonight, it was very good, I’ll make it again, Thank You to the person that developed the recipe !
You are absolutely most welcome! Thanks for your comment, and I’m SO glad you enjoyed it!!
Pingback: this week's comfort food | comfortable food
I just moved back from Europe, I am from New Mexico so I grew up with Haas green chili’s so I about died when I got there and couldn’t find them. Luckily my mother would send me care packages of good ol’ new mexico chilis.. I personally don’t think the turkish chilis have the same taste. I did try to do that as well. Also in a lot of supermarkets they have Old El Paso ingredients (watch the salt content) I was able to get corn tortillas through them and some spices.
Hello LaShanna – thanks for the tips. 🙂 We actually just started getting La Costena products here, which is great, I like them better than Old El Paso. They carry everything except the green chiles! 🙁
Hass is an avocado, do you mean hatch green chilis from Hatch New Mexico?
I got really excited at first because I thought you knew where to get green chiles in CPH 😉 I’ll definitely still try this out!
Ha ha. I wish! I found some green chiles from Turkey that were actually very similar. A bit harder to peel after roasting them, but the flavor was there. 🙂