Sour Cream Chicken Enchiladas
Creamy and cheesy sour cream chicken enchiladas are the ultimate comfort food! Try this easy sour cream chicken enchiladas recipe today.
Servings: 6 servings
Calories: 560kcal
Equipment
- Casserole dish
- non-stick cooking spray
- medium mixing bowl
- saucepan
Ingredients
- 8 flour tortillas (can use gluten-free or low-carb tortillas)
- 3 cups shredded chicken white or dark meat
- 2 cups shredded Monterey Jack cheese divided
- 1 cup diced green chiles (two 4-ounce cans), divided
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth or stock
- 1 cup sour cream
- ½ cup heavy cream
Instructions
- Preheat oven to 350°F. Grease a 12 x 8-inch casserole dish with non-stick cooking spray.
- Add cooked shredded chicken, 1 cup cheese, and 1 can of diced chiles to a medium mixing bowl, and stir well to combine. Warm your tortillas slightly in the microwave, wrapped in paper towels for about 30 seconds.
- Add about 1/3 cup filling on each tortilla. Roll it up, and place seam side down in the baking dish.
- In a small saucepan over medium heat, melt butter. Stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat until thick and bubbly.
- Reduce burner heat to low or simmer. Stir in sour cream and heavy cream. Do not bring to boil, you don’t want curdled cream.
- Pour the sauce over enchiladas and top with remaining cheese and second can of chiles.
- Bake in preheated oven for 20-25 minutes, until the top is bubbly. If needed, place under the broiler for 3 minutes until the cheese is golden.
Video
Notes
- Warm the tortillas so they are easier to roll up. Spread the chicken filling and roll up the tortillas.
- Store any leftover sour cream chicken enchiladas in an airtight container in the refrigerator for up to 3–4 days. To reheat, cover with foil and warm in the oven at 350°F for about 15–20 minutes, or microwave individual portions until heated through. If the sauce thickens in the fridge, add a splash of milk or chicken broth before reheating to bring back that creamy texture.
- You can also freeze them! Wrap tightly with plastic wrap and foil, or use a freezer-safe container. They’ll keep well in the freezer for up to 2 months. Thaw in the fridge overnight before baking or reheating.
- Make ahead: Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking. They also freeze beautifully.
Nutrition
Serving: 1serving | Calories: 560kcal | Carbohydrates: 31g | Protein: 20g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 116mg | Sodium: 941mg | Potassium: 290mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1035IU | Vitamin C: 6mg | Calcium: 398mg | Iron: 3mg