5 from 102 votes
Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas combine shredded chicken, green chilies, and onions in a creamy sour cream filling wrapped in corn tortillas and baked with a mild red enchilada sauce and Monterey Jack cheese. The sauce is thickened with butter and flour and simmered with chicken broth to add depth. Warm tortillas are filled individually, rolled, and arranged in a baking dish before topping with sauce and cheese for a comforting, creamy casserole-style dish.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
4
servings (2 enchiladas each)
Calories:
752 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 tablespoon butter melted
- 2 tablespoon all-purpose flour
- 1 (10 ounce) can Red Enchilada Sauce (see note 1)
- 1 cup chicken broth (see note 2)
- salt freshly ground
- black pepper freshly ground
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 1 (4 ounce) can green chilies drained
- 1 1/2 cups chicken shredded and divided (see note 3, cooked
- 1 cup sour cream (see note 4)
- 8 (6-inch) corn tortillas (see note 5)
- 2 cups (8 ounces) Monterey jack cheese shredded
- scallions sliced, for garnish
Instructions
- Preheat oven to 350 degrees. In small saucepan over medium-high heat, melt butter until foaming. Add flour and cook 1 minute, stirring constantly.
- Stir in enchilada sauce, chicken broth, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/4 teaspoon pepper). Bring to boil; reduce heat and simmer uncovered until thickened, 10 to 15 minutes. Keep warm over low heat.
- In medium saucepan or skillet, heat oil until shimmering. Add onions and green chiles and cook until softened, about 5 to 7 minutes. Stir in chicken and sour cream until heated through and creamy, about 3 minutes.
- Meanwhile, on a microwave safe plate, wrap corn tortillas in damp paper towels. Microwave 30 to 40 seconds.
- Spread 1/2 cup enchilada sauce in bottom of 8 1/2-inch by 11-inch baking dish. Working with 1 tortilla at a time, add 1/4 cup of creamy chicken filling to a warmed tortilla. Roll tortilla around filling and place seam-side down in baking dish. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over rolled enchiladas and sprinkle with Monterey jack. Bake until cheese is hot and bubbly, about 25 to 30 minutes. Remove from oven and let stand 5 minutes. Garnish with scallions and serve.
Cup of Yum
Notes
- Use a 10-ounce canned red enchilada sauce as the base for the sauce; brands like Siete, Old El Paso, or Frontera work well.
- 1 cup of chicken broth adds extra flavor and can be homemade or store-bought.
- Use about 1 1/2 cups of cooked shredded chicken; leftover or rotisserie chicken is suitable.
- Sour cream adds creaminess; full-fat plain Greek yogurt is an alternative.
- Wrap corn tortillas in damp paper towels and microwave briefly before filling to make them pliable and less likely to crack.
- Store leftovers covered in the refrigerator for up to 4 days.
- Make the enchilada sauce up to 3 days ahead and the chicken filling one day in advance to ease preparation.
Nutrition Information
Serving
1serving (2 enchiladas each)
Calories
752kcal
(38%)
Carbohydrates
9g
(3%)
Protein
44g
(88%)
Fat
60g
(92%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Cholesterol
190mg
(63%)
Sodium
990mg
(41%)
Potassium
394mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1468IU
(29%)
Vitamin C
7mg
(8%)
Calcium
966mg
(97%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings (2 enchiladas each)
Amount Per Serving
Calories 752
% Daily Value*
| Serving | 1serving (2 enchiladas each) | |
| Calories | 752kcal | 38% |
| Carbohydrates | 9g | 3% |
| Protein | 44g | 88% |
| Fat | 60g | 92% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 190mg | 63% |
| Sodium | 990mg | 41% |
| Potassium | 394mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1468IU | 29% |
| Vitamin C | 7mg | 8% |
| Calcium | 966mg | 97% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.