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Creamy Sour Cream Chicken Enchiladas

Close-up of baked Sour Cream Chicken Enchiladas covered in melted, slightly browned cheese and green onions.
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A recipe for rich, baked chicken enchiladas featuring a creamy sauce made with sour cream.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 10 corn or flour tortillas
  • 1 tablespoon vegetable oil
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream, room temperature
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup chopped green onions, for garnish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until the sauce thickens slightly, about 3 to 5 minutes.
  4. Remove the saucepan from the heat. Whisk in the room temperature sour cream slowly until fully incorporated and smooth. Do not boil the sauce after adding the sour cream to prevent curdling.
  5. Stir in 1/2 cup of the Monterey Jack cheese, salt, pepper, and garlic powder into the sauce.
  6. Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
  7. Dip each tortilla into the sauce to coat lightly. Place about 1/3 cup of shredded chicken down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken.
  8. Pour any remaining sauce evenly over the rolled enchiladas. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  10. Let the enchiladas rest for 5 minutes before serving. Garnish with chopped green onions.

Notes

  • Use room temperature sour cream to help it mix smoothly into the hot liquid without separating.
  • If you prefer a slightly tangier sauce, you can substitute half of the sour cream with plain Greek yogurt.
  • Serve with toppings like sliced avocado, fresh cilantro, or mild salsa.

Nutrition

Find it online: https://magazinemeal.com/sour-cream-chicken-enchiladas-recipe/