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+ servings

Sour Cream Chicken Enchiladas

Simple and satisfying chicken enchiladas with a creamy sour cream and green chile sauce.


  • 2 tablespoons butter
  • 1 cup chopped onion (142 grams)
  • 4.5-oz can green chiles (128 grams)
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth (250 ml)
  • 1 cup sour cream (227 grams)
  • 10 large flour tortillas
  • 3 cups cooked shredded chicken (about 1 lb, 2-3 breasts)
  • 8 oz shredded mozzarella cheese (226 grams)

Suggested toppings:

  •  Salsa
  • Cilantro
  • Green onions
  • Lettuce
  • Avocado
  • Tomatoes


  • 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.
To make ahead:
  • 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.


Calories: 428kcal, Carbohydrates: 35g, Protein: 24g, Fat: 21g, Saturated Fat: 10g, Cholesterol: 84mg, Sodium: 1193mg, Potassium: 292mg, Fiber: 7g, Sugar: 9g, Vitamin A: 480IU, Vitamin C: 24mg, Calcium: 227mg, Iron: 2mg
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