Easy Sour Cream Chicken Enchiladas
These easy Sour Cream Chicken Enchiladas are filled with tender chicken and cheese, then baked in a creamy homemade sour cream sauce until hot and bubbly.
Servings: 6
Calories: 579kcal
Ingredients
- 1 lb cooked boneless, skinless chicken breasts shredded or diced
- 1 medium onion finely chopped
- 1 tablespoon vegetable oil
- 8-10 flour or corn tortillas warmed
- 1 ½ cups shredded Mexican cheese
- ¼ cup butter
- ¼ cup all-purpose flour
- 15 oz chicken broth
- 1 cup sour cream
- 4 oz green chiles diced
Instructions
- Preheat oven to 400°F and grease a 9×13-inch baking dish. Heat the oil in a large skillet over medium heat. Add the chicken and onion and cook until the chicken is heated through and the onion is tender.
- Divide the chicken mixture between the tortillas and sprinkle with shredded cheese. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Melt butter in a saucepan. Whisk in the flour and cook for about 2 minutes to form a roux. Slowly whisk in the chicken broth and cook until the sauce thickens. Remove the pan from the heat and stir in the sour cream and green chiles until smooth.
- Pour the sour cream sauce evenly over the rolled tortillas and sprinkle with the remaining shredded cheese.
- Bake for about 20 minutes, or until the cheese is melted and the enchiladas are hot and bubbly. Let rest for 5 minutes before serving.
Video
Notes
- Rotisserie Chicken: Use shredded rotisserie chicken or leftover chicken for an easy shortcut.
- Tortillas: Flour tortillas stay soft and roll easily. If using corn tortillas, warm them first to help prevent cracking.
- Cheese: Mexican blend or Monterey Jack cheese both work well.
- Sauce Tip: Remove the pan from the heat before stirring in the sour cream and don't let the sauce boil afterward.
- Make Ahead: Assemble up to 24 hours ahead, but for the best texture, wait to pour the sour cream sauce over the tortillas until just before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.
Nutrition
Serving: 2enchiladas | Calories: 579kcal | Carbohydrates: 29g | Protein: 26g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 124mg | Sodium: 944mg | Potassium: 365mg | Fiber: 2g | Sugar: 5g | Vitamin A: 766IU | Vitamin C: 10mg | Calcium: 288mg | Iron: 3mg
