Sour Cream Chicken Enchiladas
These sour cream chicken enchiladas are a family favorite! They’re filled with chicken and cheese, and covered with a homemade green chile and sour cream sauce before baking that is so cozy, creamy and delicious.
One of my favorite meals growing up were my Mom’s sour cream chicken enchiladas. I loved them so much that I copied the recipe out of her recipe box and took it with me to college to make for my roommates. And now I make them regularly for my own family and they’re still a favorite recipe!
The enchiladas are filled with a simple mixture of shredded chicken and cheese and covered with a green chile-sour cream sauce before baking. They’re not fancy, but they are so delicious and very satisfying. My mom’s recipe originally used a can of cream of chicken soup as a base for the sauce, but in recent years I’ve opted to make a homemade sauce. It adds a bit more work, but even still these enchiladas take just 15 minutes of prep!
Table of Contents
- Ingredients you'll need
- How to make sour cream chicken enchiladas
- Serving suggestions & variations
- Make them now!
Ingredients you’ll need
Nothing complicated here! Here’s the ingredient list (find the full recipe at the bottom of this article):
- Shredded cooked chicken
- Flour tortillas
- Mozzarella cheese
- Onion
- Canned green chiles
- Flour
- Butter
- Sour cream
- Chicken broth
How to make sour cream chicken enchiladas
- Make the sour cream sauce— Cook onions and green chiles in a skillet till soft, then add flour, chicken broth and sour cream. Stir until smooth and creamy.
- Mix the filling— In a separate bowl combine cooked chicken, half of the sauce and half of the cheese.
- Assemble enchiladas— Wrap up spoonfuls of the filling in the tortillas and place seam side-down into a greased casserole dish.
- Cover with sauce and cheese— Pour remaining sauce over the enchiladas and top with the rest of the cheese.
- Bake— Cover with foil and bake for 20 minutes. Remove foil and bake for 15-20 minutes more, or until sauce is bubbling.
- Enjoy! Add fresh toppings as you like, and serve while hot.
Serving suggestions & variations
They don’t need anything extra, but I often add fun toppings when serving these chicken enchiladas:
- Salsa
- Avocado
- Shredded lettuce
- Chopped tomato
- Cilantro
Also, you can use this recipe as a jumping off point. Often I’ll throw in other ingredients like corn, avocado, beans, olives, and cilantro into the filling mixture. Feel free to make these enchiladas your own! Just don’t skimp on the sour cream sauce, it’s so good!
Make them now!
Sour Cream Chicken Enchiladas
Ingredients
- 2 tablespoons butter
- 1 cup (142 grams) chopped onion
- 4.5-oz can (128 grams) green chiles
- 2 tablespoons all-purpose flour
- 1 cup (250 ml) chicken broth
- 1 cup (227 grams) sour cream
- 10 large flour tortillas
- 3 cups (455 grams) cooked shredded chicken (about 2-3 chicken breasts)
- 8 oz (226 grams) shredded mozzarella cheese
Suggested toppings:
- Â Salsa
- Cilantro
- Green onions
- Lettuce
- Avocado
- Tomatoes
Instructions
- Preheat oven to 350 degrees F. Grease a casserole dish and set aside.
- Melt butter in large skillet over medium heat. Add onion and green chiles and cook until softened, 3-4 minutes.
- Add flour and stir to combine. Add chicken broth a little at a time while stirring constantly, until all broth has been added and sauce is smooth. Stir in sour cream. Cook 2-3 until thickened.
- In a large bowl add half of the sauce, all of the chicken, and half of the cheese. Working with one tortilla at a time, spread some filling down the center, roll up, and place seam side-down in the casserole dish.
- Pour remaining sauce on top of the enchiladas and sprinkle with remaining cheese.
- Cover dish with foil and bake for about 20 minutes. Uncover and bake 15-20 minutes more until sauce is bubbling. Serve immediately as desired.
Video
Notes
- Store in the fridge – Prepare as directed and chill for up to 24 hours.
- Store in the freezer – Prepare as directed, double wrap, and freeze for up to 2 months. Add 10 minutes of baking time.
Annalise, could I use corn tortillas with this recipe? Need to minimize white flour in my diet. They sound sooo delicious! Thank you.Â
This looks good, I will try that. Â Many times I cook a whole chicken to make soup, this would be a good way to use up much of that cooked chicken. Â Â Annaliese, thanks for the good idea. Would low fat sour cream be ok to use?
(I’m looking forward to rhubarb in the garden, I want to make your rhubarb/strawberry bars again! Â I have made them often, everyone loves those.)
This was quite tasty and easy to do. Mine only made 8 but that was more than ample. I might cut down on the sour cream next time, but overall, we enjoyed this recipe a lot. I think it would be kid-happy, too. Thanks.
Oh this makes me happy. So many good memories eating these with you in our apartments. Even our vegetarian roommate liked them…. Oops.
This is my kind of recipe! Simple is sometimes so underrated. Thanks for sharing these recipes from your mom; I made the soft and chewy chocolate cookies this summer for ice cream sandwiches (after seeing your post :)) and they were great.
I love this idea! I can’t even imagine putting dinner on the table for 9 people (I sometimes have trouble for my family of 2 lol) and this dinner looks incredibly delicious and sophisticated, but as easy as can be!