Sour Cream Chicken Enchiladas Recipe
This Sour Cream Chicken Enchiladas Recipe comes loaded with juicy shredded chicken, lots of gooey melted cheese, and a creamy sour cream sauce. They’re super easy to make, taste delicious reheated, and freeze perfectly.
Servings: 10 enchiladas
Calories: 325kcal
Ingredients
- 3 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup all-purpose flour
- ½ teaspoon salt - plus more to taste
- 2 cups low sodium chicken broth
- 1 cup full-fat sour cream - at room temperature
- 1 (7-ounce)
can
diced green chilies - not drained - 3 cups Monterey Jack Cheese - divided
- 1½ cups shredded chicken
- 10 corn tortillas - see notes
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Melt the butter with the olive oil in a medium saucepan over medium heat. Once the butter has melted, add the flour. Whisk continually for about a minute or until fragrant and golden.
- Slowly add the chicken broth and whisk continuously until gently simmering and starting to thicken, about 5 minutes.
- In a medium bowl, combine the (room temperature) sour cream with a ladle of the chicken broth mixture.
- Transfer the sour cream and chicken broth mixture back into the saucepan (containing the chicken broth) and add the can of diced green chilies. Return to a simmer, and whisking often, allow the mixture to thicken for about 5 minutes.
- Remove from heat and stir in one cup of cheese until fully melted.
- Spread a ladle of the sour cream sauce in the bottom of a 9x13-inch casserole dish. Reserve and set aside 2 cups of the sour cream sauce for later.
- Stir the shredded chicken into the remaining sauce and set aside.
- Warm the tortillas in the microwave for 30 seconds then flip the stack over and heat for another 15 seconds.
- Set up an assembly line with the warm tortillas in the middle, the sauce-covered chicken and shredded cheese on one side, and the casserole dish on the other.
- To assemble, spoon two to three tablespoons of the chicken into the center of the tortilla and sprinkle with cheese on top. (Use approx. one cup of cheese for assembly of the enchiladas and reserve the remaining one cup of cheese for topping)
- Roll up the tortilla and place it in the pan, seam side down. Repeat the process until you have 9-10 enchiladas and most if not all the chicken has been used.
- Drizzle the reserved sour cream sauce on top of the enchiladas then sprinkle the remaining cheese on top.
- Bake for 20-25 minutes or until the edges are golden and bubbly.
- Let them cool for 5 minutes before serving with sour cream, Pico de Gallo, jalapeño slices, freshly minced cilantro, and lime wedges if desired.
Notes
- Corn tortillas are quite delicate and do tend to fall apart. The best way to prevent corn tortillas from falling apart is to add one tablespoon of oil to a large skillet over medium heat. When hot add one corn tortilla. Allow the tortilla to cook for several seconds then flip (with your hands or a spatula), and immediately add your second corn tortilla to the top (creating a two-layer stack). Continue to cook the first tortilla for several more seconds on the other side. This allows the tortillas to share excess oil and prevents them from becoming too greasy. Remove the bottom tortilla to a clean plate and flip the top tortilla so that its “dry” side is now facing down on the skillet. Repeat until all the tortillas have been warmed/browned/oiled, adding additional oil (in small amounts) to the skillet as needed. You can also soften them in the microwave, but if that isn't working for you (every brand of tortilla is different) I highly recommend trying this method.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 325kcal | Carbohydrates: 16g | Protein: 17g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 396mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 0.2mg | Calcium: 303mg | Iron: 1mg
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