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! 

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.

Sour cream chicken enchiladas in a white serving dish.

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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.

Creamy chicken enchiladas in two bowls.

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.

Easy, delicious, comforting. Complete your meal with rice, beans, and your favorite chips and salsa.

Sour cream chicken enchiladas in a white baking dish with some being spooned out.

Sour Cream Chicken Enchilada Recipe

The best Sour Cream Chicken Enchiladas are stuffed a delicious creamy filling, topped with buttery enchilada sauce, and baked with lots of cheese!
5 from 4 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 4 servings
Course Main Course
Cuisine Mexican
Calories 701

Ingredients 

  • 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

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, ¼ teaspoon salt, and ¼ 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 ½ cup enchilada sauce in bottom of 8 1/2-inch by 11-inch baking dish. Working with 1 tortilla at a time, add ¼ 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.

Recipe Video

Notes

Nutrition

Calories: 701kcal
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. YAAAAS. All the enchiladas, please. Love the sour creamy-ness you’ve got goin’ on here too. Makes them so much better!5 stars