Sour Cream Chicken Enchiladas

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Green Chile Sour Cream Chicken Enchiladas are to die for! So easy and so delicious, this recipe will have your family begging for more! Serve with Cilantro Lime Rice and Grilled Corn Salsa to make it a full meal.

Sour Cream Chicken Enchiladas

Four words: Sour Cream Chicken Enchiladas! Yum 🙂 I guess five if you count the “Yum”. They’re good. And easy. And cheesy. And turned into quite the popular dinner ’round these parts. My kids ate them without a peep and it was glorious.

Love Enchiladas? Here are a couple more recipes to try: Crockpot Chicken Enchilada Casserole, Enchilada Stuffed Mushrooms, Zucchini Enchiladas, Beef Enchilada Dip, and Chicken Enchilada Bowl.

Main Ingredients Needed

I am slowly turning into the queen of homemade-super-fast-easy-dinners-that-my-kids-will-actually-eat-because-ain’t-nobody-got-time-for-slow-cooking-anything-or-spending-longer-than-15-minutes-in-the-kitchen.

And these Sour Cream Chicken Enchiladas are no different, here’s what you need:

• Flour Tortillas, Shredded Chicken + Mexican Cheese – this is the filling to these enchiladas. I used shredded rotisserie chicken to speed up the process.
• Salted Butter, Flour, + Chicken Stock – the sauce starts as a roux with salted butter and flour, then it is slowly thinned out by some good quality chicken stock.
• Milk + Sour Cream – these two thicken the sauce as well as adding creaminess and tangy flavor.
• Mild Green Chiles + Cumin – a bit spicy with savory seasonings.
• Salt + Pepper – don’t forget to season with salt and pepper to bring out and balance all of the flavors.

Variations

Feel free to make this Sour Cream Chicken Enchiladas recipe your own! Here are a couple of variations:

• Black Beans – for a vegetarian version of this recipe, use black beans or even white navy beans for a more subtle taste.
• Ground Beef – or you can replace the chicken with ground beef!
• Jalapeños – to make this recipe spicy chop up some jalapeños and add it along with the mild green chiles.

How to Make Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas are a quick and easy dinner to make any weeknight! For full details see the recipe card down below.

Fill Tortillas

Start by filling flour tortillas with shredded rotisserie chicken and cheese.

Make the Sauce

For the sauce: you basically just make a roux with flour, butter, and chicken stock. Then you stir in some sour cream, a can of green chiles, and some seasonings. Pour that whole thing on top of these enchiladas and that’s it. Don’t forget to TASTE your sauce before you smother your pan of enchiladas. Be sure to make it slightly saltier because the sauce will flavor the tortilla, chicken, and cheese that makes up these enchiladas.

Pour Over Enchiladas + Spread

Once you have the sauce poured over the top, I like to take a spatula or a rubber scraper and slide it in between each enchilada so the sauce goes into all the nooks that otherwise wouldn’t get this sauce. This step makes it much easier to serve.

Bake

Top the whole thing with cheese and bake 🙂

What to Serve with Sour Cream Chicken Enchiladas

To round out this meal serve Sour Cream Chicken Enchiladas with:

• Cilantro Lime Rice: an easy quick side dish.
• Mexican Street Corn: I love to grill corn and make this recipe during the summer.
• Classic Guacamole: with chips! A great refreshing dip.
• Grilled Corn Salsa: more grilled corn!
• Amazing Pico de Gallo: another fresh dip to try!

More Enchilada Recipes to Try!

• Beef Enchiladas
• Chicken Enchiladas
• Pork Enchiladas
• Red and Green Enchiladas
• Chicken Enchilada Casserole

Bodda bing bodda boom– enchiladas! Creamy, cheesy, and deeeeeelicious.

Printable recipe below. Have a wonderful day, friends!

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5 from 12 votes

Sour Cream Chicken Enchiladas

Green Chile Sour Cream Chicken Enchiladas are to die for! So easy and so delicious, this recipe will have your family begging for more!

servings 10 enchiladas

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Ingredients

• ▢ 10 flour tortillas medium size
• ▢ 2 cups rotisserie chicken shredded
• ▢ 2 1/2 cups shredded Mexican blend cheese divided

for the sauce-

• ▢ 2 tablespoons salted butter
• ▢ 2 tablespoons all purpose flour
• ▢ 1 cup chicken stock
• ▢ 1 cup whole milk
• ▢ salt & pepper to taste
• ▢ 1/2 cup sour cream
• ▢ 4 oz mild diced green chiles 1 can
• ▢ 1/2 teaspoon cumin

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Spray one 9×13 and one 9×9 glass dish with nonstick cooking spray and set aside. {If you have a larger casserole/lasagna pan, use that.}
• Spread chicken and 2 cups shredded cheese down the center of each tortilla and roll up. Place into prepared dish.
• For the sauce- Melt butter over medium heat in a saucepan. Whisk in flour and cook 1 minute. Slowly whisk in chicken stock and bring to boil to thicken. Reduce heat to low and add in milk, salt, pepper, sour cream, diced green chiles, and cumin. Cook another minute to heat thoroughly. 
• Pour sauce over filled tortillas and spread to the edges as best as possible. {I like to also take a rubber scraper/spatula and slide it in between each enchilada to make sure that sauce gets all around each one!}
• Top enchiladas with remaining 1/2 cup cheese and bake 20-30 minutes or until hot and melty. Feel free to broil the top to brown the cheese {though I didn’t do that because I was STARVING.}
• Serve hot.

Nutrition

Calories: 306kcal | Carbohydrates: 19g | Protein: 17g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 598mg | Potassium: 221mg | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 4mg | Calcium: 264mg | Iron: 1.6mg

Course: Dinner

Cuisine: Mexican

Keyword: sour cream chicken enchiladas