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Easy Chicken and Sour Cream Enchiladas
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Chicken and Sour Cream Enchiladas

These Easy Sour Cream Chicken Enchiladas are creamy, cozy, and made completely from scratch with no canned soup needed. Filled with tender shredded chicken, green chilies, and melty cheese, then topped with a rich sour cream sauce, this comforting dinner is perfect for busy weeknights or casual family gatherings.
Course: Dinner
Cuisine: Mexcian
Servings: 4
Calories: 662kcal
Author: Raquel Pineira

Equipment

Ingredients

Enchilada Filling

  • 2 cups cooked shredded chicken
  • 1 cup sour cream
  • 1 cup shredded cheese sharp cheddar + Monterey jack
  • ½ cup diced green chilies
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Sour Cream Enchilada Sauce

  • 3 tablespoon unsalted butter
  • 3 tablespoon all-purpose flour
  • 2 cups chicken broth
  • ½ cup sour cream
  • ½ teaspoon garlic powder
  • Salt to taste
  • 8 8 unch flour tortillas
  • 1 1/2 cups Cheese Monterey jack cheddar or blend, shredded

Instructions

  • Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  • In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden. Slowly whisk in chicken broth until smooth. Simmer for 2–3 minutes until slightly thickened.
  • Remove from heat and stir in sour cream, garlic powder, and salt.
  • In a large bowl, combine shredded chicken, sour cream, cheese (½ cup Cheddar/ ½ cup Monterey Jack), green chilies, chili powder, garlic powder, salt, and pepper. Mix until evenly combined.
  • Spoon about ¼ cup of filling into each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
  • Pour the sauce evenly over the enchiladas, making sure they are fully covered. Sprinkle with the remaining shredded cheese.
  • Bake uncovered for 20–25 minutes, until hot, bubbly, and lightly golden on top.
  • Let rest for 5 minutes before serving.

Notes

  • Use rotisserie chicken for a quick and easy shortcut.
  •  A blend of cheddar and Monterey Jack gives the best balance of flavor and melt.
  • For extra heat, serve with hot sauce or sliced fresh or pickled jalapeños.
  • If the sauce thickens too much before pouring, whisk in a splash of broth to loosen it.

Nutrition

Serving: 2g | Calories: 662kcal | Carbohydrates: 13g | Protein: 38g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 193mg | Sodium: 991mg | Potassium: 424mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1554IU | Vitamin C: 4mg | Calcium: 558mg | Iron: 2mg