Sour Cream Chicken Enchiladas
The best Sour Cream Chicken Enchiladas! Corn tortillas are stuffed with a creamy, cheesy filling and topped with buttery enchilada sauce and even more cheese! Scroll down for an easy video tutorial.
When I started cooking in college, Enchiladas were one of the first things I learned how to make.
They weren’t authentic by any stretch of the imagination: They were enchiladas with cream of chicken soup, green chiles, and not a drop of enchilada sauce (but still tasty).
Luckily, over the years I learned how good chicken enchiladas can actually be, so you can bypass all my missteps and just eat the food.
How to Make Chicken Enchiladas
Start by enhancing a store-bought can of red enchilada sauce. Melt some butter, stir in some flour, then add the sauce and cook until thickened and reduced. By cooking off some of the water in the sauce, you can concentrate the flavor.
Meanwhile, make the filling. It’s a tasty combination of onions, green chiles, chicken, and sour cream. Honestly, I could just eat that all day long.
Spread some enchilada sauce in the bottom of your baking dish. Wrap the filling in softened corn tortillas and arrange them in a single layer in the dish.
Finally, smother the filled tortillas with the rest of the enchilada sauce and a pile of cheese. Bake until golden and bubbly. And the scallion garnish? It’s awesome.
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Sour Cream Chicken Enchiladas
The best Sour Cream Chicken Enchiladas are stuffed a delicious creamy filling, topped with buttery enchilada sauce, and baked with lots of cheese!
- 2 tablespoon butter melted
- 2 tablespoon all-purpose flour
- 1 (10 ounce) can red enchilada sauce
- 1 cup chicken broth
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 1 (4 ounce) can green chilies drained
- 1 1/2 cups cooked chicken shredded and divided
- 1 cup sour cream
- 8 (6-inch) corn tortillas
- 2 cups (8 ounces) Monterey jack cheese shredded
- Scallions sliced, for garnish
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, 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. Heat until onions have softened, about 5 to 7 minutes.
Add chicken and sour cream. Stir until creamy, about 3 minutes. Keep warm over low heat.
On microwave safe plate, wrap corn tortillas in damp paper towels. Microwave 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.
Adapted from Sriracha Chicken Enchiladas.
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