Ultimate Sour Cream Chicken Enchiladas Recipe
Ultimate Sour Cream Chicken Enchiladas are spicy, comforting and a great make-ahead dish for a festive dinner party or a casual weeknight meal. 
Servings Prep Time
8servings 20minutes
Cook Time
30minutes
Servings Prep Time
8servings 20minutes
Cook Time
30minutes
Ingredients
Chicken Enchiladas Ingredients:
  • 1Tbsp olive oil
  • 1 medium onionpeeled and finely chopped
  • 2 garlic clovespeeled and minced
  • 2cups cooked chicken breastwith skin and bones removed, diced or shredded, about 1 pound
  • 1tsp ground cumin seed
  • 1tsp chili powder
  • 2cups grated Mexican blend cheesedivided, can also use Monterey Jack or a Jack blend
  • 8-10 flour tortillas8-10 inches
Sour Cream Sauce Ingredients:
  • 1/4cup unsalted butter1/2 stick
  • 1/4 flourall-purpose
  • 1/2tsp kosher salt
  • 1/4tsp ground black pepper
  • 2cups reduced sodium chicken stock
  • 1cup sour cream
  • 1/2cup diced tomatoes and green chiliesdrained, about 1/2 of a 10 oz can of Rotel
Instructions
Chicken Enchiladas Directions:
  1. Preheat the oven to 400 degrees.
  2. Add olive oil to a large skillet over medium heat. When the oil is hot, add the onion and cook for 5-6 minutes or until the onion is tender and translucent. Add the garlic and cook for about 30 seconds.
  3. Add the chicken, cumin, and chili powder, stir to combine, and cook for 1-2 minutes or until the chicken is heated. Remove from the heat and allow to cool briefly. Add 1/1/2 cups of cheese and stir to combine.
  4. Place about 1/3 cup of the chicken mixture on each tortilla and roll up tightly. Spray a 9×13 baking dish with non-stick cooking spray and add the enchiladas seam side down. Set aside.
Sour Cream Sauce Directions:
  1. Melt the butter in a medium skillet or saucepan over medium heat. Add the flour, salt, and pepper, and whisk to combine. Stir and cook for 1-2 minutes or until the mixture is bubbly. Slowly pour in the chicken stock and whisk constantly. Bring to a boil and cook for 3-4 minutes more until the mixture has thickened.
  2. Remove the flour mixture from the heat and add the sour cream and diced tomatoes and green chilies. Mix well.
  3. Pour the sour cream sauce evenly over the enchiladas and sprinkle the remaining choose over the top.
  4. Bake for 20-25 minutes until the cheese is melted and the sauce is bubbly.
  5. Optional: top with salsa, pico de gallo, or avocado, guacamole or extra cheese.
Recipe Notes

Sharon’s Expert Tips:

  • To make-ahead, before baking cover the baking dish and store in the refrigerator for up to 24 hours. Or, wrap tightly with foil and place in the freezer for up to 3 months. If refrigerated, place it on your counter approximately one hour before baking to come to room temperature. If frozen, allow the casserole to thaw overnight in the refrigerator and let it come to room temperature before baking.
  • Check out my post, How to make Homemade Chicken Stock, if you would like to make chicken stock. You can save time, and simplify your meal prep by roasting several chicken breasts or whole chickens in advance. For instance, after cooking, I divide up the meat and freeze it until I need it. Add two cups of cut up chicken to each plastic freezer storage bag. However, you can also use a deli roasted rotisserie chicken from your grocery store.
  • Leftover enchiladas are also delicious reheated in the oven or microwave.
  • These chicken enchiladas are slightly spicy. If you don’t like heat, reduce or leave out the chili powder and use “mild” diced tomatoes and green chilies.
Nutrition Facts
Ultimate Sour Cream Chicken Enchiladas Recipe
Amount Per Serving
Calories 452 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 127mg 42%
Sodium 985mg 41%
Potassium 443mg 13%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 5g
Protein 31g 62%
Vitamin A 16%
Vitamin C 10%
Calcium 40%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator, especially those with dietetic allergies and food-related diagnoses.