If you crave crowd-pleasing comfort food that’s creamy, cheesy, and guaranteed to earn rave reviews, you can’t go wrong with Chicken Enchiladas with Sour Cream Sauce. Imagine juicy shredded chicken tucked inside soft tortillas, smothered in a silky sauce bursting with subtle green chile warmth, and finished under a melty cheese blanket. Whether you’re feeding family or hosting friends, this is the kind of recipe that everyone will request again and again. Let’s roll up our sleeves and dive into the irresistible world of Chicken Enchiladas with Sour Cream Sauce!
Ingredients You’ll Need
You’ll be amazed how straightforward these ingredients are, yet each one delivers big flavor and the perfect texture. Every element was chosen to make these Chicken Enchiladas with Sour Cream Sauce taste like pure comfort in every bite!
- Cooked, shredded chicken: A fantastic use for leftover or rotisserie chicken, this forms the hearty base of your enchiladas.
- Shredded Monterey Jack cheese: Adds gooey meltiness with a creamy, mild flavor—perfect for balancing the sauce.
- Shredded cheddar cheese: Offers sharp, tangy notes and gorgeous color contrast in the cheesy topping.
- Small flour tortillas: These keep everything tender and easy to roll, making assembly a breeze.
- Butter: Essential for starting your roux, which thickens the irresistible sour cream sauce.
- All-purpose flour: Helps turn the sauce lusciously thick and velvety—don’t skip this step!
- Chicken broth: Gives the sauce savory backbone and depth.
- Sour cream: The star of the sauce, bringing creamy tang and rich texture to every spoonful.
- Canned diced green chiles: Add just the right gentle heat and a burst of southwestern flavor.
- Garlic powder: Infuses the filling and sauce with unmistakable aroma and flavor.
- Onion powder: Compliments and balances the savory elements without overpowering.
- Cumin: Delivers subtle earthy depth that ties all the flavors together.
- Salt and pepper: Essential for seasoning to taste, bringing out the best in each ingredient.
- Chopped fresh cilantro or green onions for garnish (optional): A sprinkle of green on top makes the finished dish bright and beautiful.
How to Make Chicken Enchiladas with Sour Cream Sauce
Step 1: Prepare the Chicken and Cheese Filling
In a medium mixing bowl, combine your shredded chicken with half the Monterey Jack and cheddar cheeses. This cheesy, savory mixture is what transforms each bite of Chicken Enchiladas with Sour Cream Sauce into a true comfort sensation. Give it a quick toss so every bit of chicken gets coated with those delicious cheeses.
Step 2: Warm and Fill the Tortillas
To make the tortillas pliable and easy to roll, warm them gently. You can do this in the microwave wrapped in a damp towel, or in a skillet for just a minute. Once warm, lay them out and fill each with a generous scoop of the chicken-cheese mixture. Roll each tortilla snugly and arrange seam-side down in your greased 9×13-inch baking dish for neat, uniform enchiladas.
Step 3: Make the Sour Cream Sauce
Melt the butter in a saucepan over medium heat, then whisk in the flour to create a smooth roux. Let it cook for about a minute—this step helps remove any raw flour taste. Slowly pour in the chicken broth, whisking constantly until the sauce thickens, which takes about 3–5 minutes. Remove the pan from heat and stir in the luscious sour cream, green chiles, garlic powder, onion powder, cumin, and a pinch of salt and pepper. The result will be a silky sauce with subtle spice and gorgeous creaminess—the soul of these Chicken Enchiladas with Sour Cream Sauce.
Step 4: Assemble and Sauce
Pour your warm, creamy sauce evenly over the rolled enchiladas in the baking dish, making sure every nook and cranny gets coated. Sprinkle the remaining Monterey Jack and cheddar cheese over the top, ensuring you’ll have that tempting, bubbly cheese layer when they bake. This step sets the stage for a truly satisfying finish!
Step 5: Bake to Bubbly Perfection
Bake the enchiladas uncovered in a preheated, 350°F oven for 25–30 minutes. You’ll know they’re ready when the cheese is melted, golden, and bubbly, and the sauce around the edges is irresistibly creamy. Let them rest for a few minutes before serving so the filling stays neatly tucked inside each tortilla.
How to Serve Chicken Enchiladas with Sour Cream Sauce
Garnishes
For a colorful, flavor-boosting finish, sprinkle freshly chopped cilantro or green onions over the bubbly, baked Chicken Enchiladas with Sour Cream Sauce. A few slices of ripe avocado or a dollop of extra sour cream on top can add even more wow factor to your presentation!
Side Dishes
Pair these creamy enchiladas with classic sides like Mexican rice, refried beans, or a tangy corn salad. A crisp mixed greens salad with a zippy lime vinaigrette balances the richness of the sauce, making the whole meal feel festive and complete.
Creative Ways to Present
If you’re entertaining, consider making individual servings in smaller baking dishes for a personalized touch. Or slice the enchiladas into bite-size pieces and serve them as fun party bites—perfect for game day or potlucks. However you serve them, Chicken Enchiladas with Sour Cream Sauce are always a showstopper!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply cover the baking dish tightly with foil or plastic wrap and refrigerate. Chicken Enchiladas with Sour Cream Sauce stay delicious for up to three days, making them a fantastic option for next-day lunches or easy dinners.
Freezing
Want enchiladas ready at a moment’s notice? Assemble the dish completely, but hold off on baking. Wrap tightly and freeze for up to three months. When you’re ready to enjoy, thaw in the refrigerator overnight, then bake as usual until bubbly and heated through.
Reheating
To reheat, simply cover the enchiladas with foil and warm in a 350°F oven until hot, about 20 minutes. Individual portions can be microwaved in a pinch—just heat on medium power to keep the sauce silky and prevent overcooking.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Many traditional enchiladas use corn tortillas. Just be sure to warm them first so they’re flexible enough to roll, as corn can sometimes tear more easily than flour.
What’s the best way to cook and shred the chicken?
Rotisserie chicken is a time-saver and adds extra flavor, but poaching boneless, skinless chicken breasts or thighs in broth keeps the meat juicy and tender. Simply shred with two forks after cooking.
Can I make these Chicken Enchiladas with Sour Cream Sauce ahead of time?
Yes! Assemble everything up to a day in advance, then cover and refrigerate. Bake just before serving for fresh, bubbling enchiladas without any last-minute fuss.
How spicy are these enchiladas?
They’re generally mild, with just a gentle warmth from the green chiles. For extra heat, swap in hot green chiles or add a pinch of cayenne to the sauce.
What other add-ins work well with Chicken Enchiladas with Sour Cream Sauce?
Sautéed onions, black beans, roasted corn, or even a handful of baby spinach all mix nicely with the chicken filling for fun and tasty twists.
Final Thoughts
If you’re looking for a foolproof, heartwarming recipe that’s as fun to make as it is to eat, give these Chicken Enchiladas with Sour Cream Sauce a try. Your table will be filled with happy faces and satisfied appetites with every irresistible, creamy, cheesy bite!
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Chicken Enchiladas with Sour Cream Sauce Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Chicken Enchiladas with Sour Cream Sauce are a creamy and flavorful twist on a classic Mexican dish. Tender shredded chicken, melted cheese, and a rich sour cream sauce come together in a comforting baked casserole that’s perfect for a family dinner or casual gathering.
Ingredients
For the Enchiladas:
- 2 cups cooked, shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
For the Sour Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- Salt and pepper to taste
- Chopped fresh cilantro or green onions for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the filling: Mix the shredded chicken with half of the cheeses. Fill and roll up the tortillas with the chicken mixture.
- Make the sauce: Melt butter in a saucepan, whisk in flour, then gradually add chicken broth. Stir in sour cream, green chiles, and seasonings.
- Assemble the enchiladas: Place the filled tortillas in the baking dish, pour the sauce over them, and top with remaining cheese.
- Bake: Bake uncovered for 25–30 minutes until bubbly. Garnish with cilantro or green onions before serving.
Notes
- For added flavor, use rotisserie chicken.
- You can assemble the enchiladas ahead of time and bake just before serving.
- Try adding sautéed onions or black beans to the filling for variety.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 540
- Sugar: 3g
- Sodium: 710mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
