Sour Cream Chicken Enchiladas Recipe
Creamy, cheesy chicken enchiladas baked in a rich sour cream sauce. This easy, family-friendly dinner is perfect for busy weeknights.
Servings: 6
Calories: 579kcal
Ingredients
- 1 lb boneless, skinless chicken cooked and diced or shredded
- 1 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
- In a skillet over medium heat, cook chicken and onion in oil until heated through and tender.
- Divide chicken between tortillas, sprinkle with cheese, roll up, and place seam-side down in a greased 9×13 dish.
- Melt butter in a saucepan. Whisk in flour and cook 2 minutes. Slowly whisk in chicken broth and cook until thickened. Remove from heat and stir in sour cream and green chiles. Pour sauce over enchiladas and top with remaining cheese.
- Bake at 400°F for about 20 minutes, until hot and bubbly.
Video
Notes
- Make Ahead: Assemble up to 24 hours in advance. Add sauce just before baking for best texture.
- Freezer Friendly: Freeze before or after baking for up to 2 months. Thaw overnight in the fridge.
- Tortilla Tip: Corn tortillas are more traditional, but flour tortillas are softer and hold together better.
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
