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Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas
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These Sour Cream Chicken Enchiladas feature tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy sour cream sauce, topped with melted cheddar and Monterey Jack cheese, and baked to bubbly perfection. This comforting and flavorful dish is perfect for busy weeknights or casual gatherings, offering a mild, family-friendly meal that’s easy to make and customize.

Ingredients

Scale

Chicken

  • 2 cups cooked and shredded chicken breast

Sour Cream Sauce

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Cheese

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Other

  • 8 soft flour tortillas

Instructions

  1. Prepare the Chicken: Begin by cooking your chicken breasts until fully cooked, either by boiling, baking, or using pre-cooked rotisserie chicken for convenience. Once done, shred the chicken finely using two forks for easy rolling later.
  2. Make the Sour Cream Sauce: In a saucepan, melt butter over medium heat and whisk in flour to form a roux. Slowly add chicken broth while whisking continuously to avoid lumps. Stir in sour cream, diced green chilies, and spices (ground cumin, garlic powder, salt, and pepper) until smooth. Simmer gently until the sauce thickens and becomes creamy.
  3. Combine Chicken and Sauce: Mix the shredded chicken with a cup of the sauce and half of the shredded cheese in a large bowl. This ensures every bite is bursting with creamy, cheesy goodness before rolling.
  4. Assemble the Enchiladas: Warm tortillas to make them pliable, then spoon a generous amount of the chicken mixture into each. Roll tightly and place seam-side down in a greased baking dish, arranging them snugly.
  5. Bake to Perfection: Pour the remaining sour cream sauce over the top and sprinkle with the rest of the cheese. Bake uncovered in a preheated oven at 375°F (190°C) for 20 to 25 minutes, until the cheese is melted and bubbling with golden edges.
  6. Rest Before Serving: Remove from the oven and let enchiladas sit for 5-10 minutes to set before serving.

Notes

  • Warm Your Tortillas: Heat tortillas briefly to prevent cracking while rolling.
  • Don’t Overfill: Use a moderate amount of filling to avoid spills yet keep them satisfying.
  • Use Fresh Cheese: Freshly shredded cheese melts better and tastes richer than pre-shredded.
  • Let It Rest: After baking, let enchiladas sit for 5-10 minutes to set before serving.
  • Adjust Sauce Thickness: If the sauce is too thick, thin with extra broth; if too thin, simmer longer to reduce.

Nutrition

Keywords: Sour cream chicken enchiladas, creamy chicken enchiladas, easy enchiladas, Mexican comfort food

Find it online: https://lillysplate.com/sour-cream-chicken-enchiladas/