• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Meet Kelly
  • Browse All Recipes
  • Contact

The Anthony Kitchen logo

  • Recipe Index
  • Dinner Ideas
  • Dessert
  • Entertaining
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Contact
  • Stay in touch...

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home · Recipes · Tex-Mex | Mexican Food · Sour Cream Chicken Enchiladas

    April 20, 2019

    Sour Cream Chicken Enchiladas

    Jump to Recipe Print Recipe

    Sour Cream Chicken Enchiladas feature corn tortillas rolled up with juicy, shredded chicken and melty cheese; they're topped with a tangy, irresistibly creamy white sauce speckled with sauteéd jalapeños, and baked until bubbly in casserole form! Free of any canned soup, you'll find this easy, homemade Sour Cream Enchilada Sauce almost too good to be true. Almost.

    Serve these enchiladas with an extra drizzle of sour cream, a side of pico de gallo, a generous scoop of guacamole, or a simple sprinkle of fresh cilantro for a Mexican dinner idea the whole family will love!

    Sour Cream Chicken Enchiladas

    ABOUT THE INGREDIENTS

    The ingredients for Homemade Sour Cream Enchilada Sauce are very simple, as is the process. In addition to a homemade sauce (more details on that to follow), you'll need cooked and shredded chicken, grated Monterrey Jack Cheese, and corn tortillas.

    CHICKEN OPTIONS

    When it comes to the chicken for Sour Cream Chicken Enchiladas...you've got options! Feel free to use a store-bought rotisserie chicken, leftover roasted chicken, or oven-baked chicken breasts. As long as you can shred it into bite-sized pieces, it can go into your enchiladas.

    CHEESE OPTIONS

    Monterrey Jack is the perfect cheese for Sour Cream Enchiladas. It's mild enough to allow other flavors to shine through, while still contributing that melty, cheesy texture we all know and love to the dish. However, if you'd prefer, you could sub in Cheddar (white or yellow), or Colby Jack cheese.

    Freshly grated cheese is best, but if you don't have the time, use a good, quality, pre-shredded cheese.

    ABOUT SOUR CREAM ENCHILADA SAUCE

    Sour Cream Enchilada Sauce is a creamy, tangy sauce with a flavor boost thanks to fresh jalapeños, cilantro, and a simple mix of seasoning.

    INGREDIENTS FOR SOUR CREAM ENCHILADA SAUCE:

    • Jalapeños
    • Shallot
    • Flour
    • Chicken Broth
    • Cilantro
    • Sour Cream
    • Seasoning: Kosher salt, Garlic Powder, and Paprika

    NO CANNED CHILIS AND HERE'S WHY...

    While convenient, canned green chiles have a tendency to leave behind a metallic taste, especially when used in a white sauce like say...Sour Cream Enchilada Sauce? Fresh jalapeños are a much better option to add great chile flavor and a boost of savoriness to your sauce. Best of all, they are easy to find, easy to work with, and bear no metallic aftertaste. 

    When deseeded, fresh jalapeños have a very mild heat level and will not make your sauce too spicy. You'll find jalapeños not only lend a great deal of flavor to your Sour Cream Enchilada Sauce but provide piquant, smoky chile undertones as well. 

    UNSALTED BROTH FOR SODIUM CONTROL

    This is a chicken broth-based sauce, and you'll want to be sure you purchase unsalted chicken broth so you have complete control over the sodium level of your Sour Cream Chicken Enchiladas. If you accidentally grab the wrong package or already have regular chicken broth on hand, you can still use it, but you'll need to cut the salt from this recipe and add it to taste instead.

    WHY FLOUR?

    This Sour Cream Enchilada Sauce calls for no canned condensed soups. Rather, it is made completely from scratch -- and you will taste the difference. The flour is a necessary component as it will serve as a thickener for the sauce, enabling it to reach a perfect creamy consistency.

    Sour Cream Chicken Enchiladas

    HOW TO MAKE SOUR CREAM CHICKEN ENCHILADAS

    Before you begin making the sauce, try to get a little prep work out of the way. First things first -- don't forget to preheat the oven. Next, have your chicken cooked and cheese shredded. This will help to streamline the cooking and assembly process. 

    1. Make the Sour Cream Enchilada Sauce on the stovetop.
    2. Combine the filling ingredients.
    3. Warm tortillas, add the filling, and roll.
    4. Pour the sauce over the top, sprinkle with cheese, and bake!

    If this is your kind of recipe, be sure to check out our Green Enchiladas as well!

    HOW TO MAKE SOUR CREAM ENCHILADA SAUCE

    Sour Cream Enchilada Sauce begins on the stovetop with diced jalaepeños and a shallot. In a large pan, sauté the vegetables until they are cooked through.

    Then sprinkle over the flour. You'll stir the flour until it evenly coats the vegetables. Then, add the chicken broth...but not so fast. Literally.

    Rather than adding the broth all at once, add the chicken broth a splash at a time and whisk after each addition. This method ensures there are no lumps in your sauce! As soon as the mixture begins to resemble pudding, it's safe to add the remaining broth all at once, along with the minced cilantro. Then, whisk to combine and allow it to simmer.

    After a few minutes of bubbling, the sauce will have thickened and you'll remove the pan from the heat and stir in the sour cream and spices.

    Sour Cream Chicken Enchiladas

    TIP FOR ROLLING CORN TORTILLAS

    If corn tortillas are too dry, they'll break in the midst of trying to roll them. Frustrating business, right? Fret not -- there is a simple solution.

    To make corn tortillas more pliable, wrap a stack of about six corn tortillas in damp paper towels. Then, microwave them on a plate for 45 seconds to 1 minute. When you pull the tortillas out, they will be steaming (so be careful), but they'll also be bendy and perfectly pliable for stuffing.

    STORING AND FREEZING ENCHILADAS

    According to the FDA's Food Storage Chart, if you're graced with any leftovers, you can store your enchiladas in the refrigerator for 3-4 days, or freeze them for up to 4-6 months. 

    Sour Cream Chicken Enchiladas

    5 MORE MEXICAN DINNERS YOU’LL LOVE

    • Chicken Enchiladas Verde features corn tortillas rolled with shredded chicken and Monterrey Jack cheese, topped with a generous serving of Verde Sauce, and baked until bubbly!
    • Steak Quesadillas are an easy, crowd-pleasing dinner loaded with flavor thanks to quick-cooking, taco-seasoned steak strips, melty Monterrey Jack cheese, and sauteed onions and peppers.
    • Tex-Mex Beef Enchiladas features a flavorful enchilada gravy, a taco-seasoned ground beef, and melty cheese!
    • Crock-pot Chicken Tacos is the perfect easy dinner idea for busy families and weeknight dinners. Cooked low and slow, this Mexican chicken picks up on every ounce of yummy the slow cooker has to offer. Shred, roll in a tortilla, and enjoy! 
    • Homemade Beef Chimichangas are loaded with a savory ground beef filling and topped with a quick and easy stovetop queso! Tips for frying to perfection and more!
    4.66 from 20 votes
    Sour Cream Enchiladas
    Print
    Sour Cream Chicken Enchiladas
    Prep Time
    35 mins
    Cook Time
    10 mins
    Total Time
    45 mins
     

    Easy Sour Cream Chicken Enchiladas featuring corn tortillas and shredded chicken topped with a creamy, homemade jalapeño white sauce and melty cheese. 

    Course: Main Course
    Cuisine: Mexican
    Keyword: Sour Cream Chicken Enchiladas
    Servings: 6
    Calories: 541 kcal
    Author: Kelly Anthony
    Ingredients
    • 2 tablespoons canola or avocado oil
    • 6 jalapeños, seeded and finely diced
    • 1 shallot, finely diced
    • 2 ½ tablespoons all-purpose flour
    • 3 cups unsalted chicken broth
    • 3 tablespoons minced cilantro
    • 1 ½ cup sour cream
    • 2 teaspoons Kosher salt
    • ½ teaspoon garlic powder
    • ½ teaspoon paprika
    • 3 cups cooked and shredded chicken
    • 2 cups freshly grated Monterrey Jack cheese, separated
    • 12 corn tortillas
    Instructions
    1. Preheat the oven to 400° and have ready a greased casserole dish.

    2. Add oil to a large pan over medium-high heat. Add the jalapeños and sauté for 5-6 minutes, until softened. Add the shallot and sauté 1-2 minutes more. Do not allow the shallot to burn.

    3. Sprinkle the flour over the vegetables and stir to combine. Add the chicken broth one large splash at a time, whisking after each addition. Once the mixture begins to look like pudding, you may add all of the remaining chicken broth and stir. Add minced cilantro and allow the mixture to come to a simmer for about 5 minutes, stirring occasionally. 

    4. Remove from the heat and stir in sour cream, Kosher salt, garlic powder, and paprika. 

    5. Spoon a thin layer of sauce onto the bottom of the casserole dish. Then, add the shredded chicken, ¾ cup of Monterrey Jack cheese, and a ⅓ cup sour cream enchilada sauce to a bowl and mix to combine. 

    6. To warm the tortillas for rolling, stack 6 tortillas in the center of a damp paper towel, and microwave for 45 seconds. Repeat until all of the tortillas are warm and pliable.

    7. Add about 3 tablespoons worth of filling to each tortilla and roll tightly. Place seam-side down across the casserole dish. Top with the remaining sauce, as well as the remaining 1 ¼ cup of shredded cheese. and bake for 10-15 minutes, just until the cheese is melted and bubbly.

    Nutrition Facts
    Sour Cream Chicken Enchiladas
    Amount Per Serving
    Calories 541 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 15g94%
    Cholesterol 117mg39%
    Sodium 1202mg52%
    Potassium 642mg18%
    Carbohydrates 31g10%
    Fiber 3g13%
    Sugar 3g3%
    Protein 32g64%
    Vitamin A 1005IU20%
    Vitamin C 18.3mg22%
    Calcium 387mg39%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.

    Sour Cream Chicken Enchiladas

    « Chicken Enchiladas Verde
    Melon Fruit Salad »
    1859 shares
    • Share
    • Tweet
    • Yummly

    Looking for more recipes?

    Be sure to check out the recipe index where you can browse recipes by meal type and category!

    Check Out the Recipe Index

    Reader Interactions

    Comments

    1. Amanda says

      April 21, 2019 at 9:25 pm

      Enchiladas are one of my favorite meals, and this recipe looks amazing! I'm practically drooling over that sour cream sauce. Can't wait to try these!

      Reply
    2. Lisa says

      April 22, 2019 at 9:13 pm

      These sour cream enchiladas were so creamy and DELICIOUS! My friends had rave reviews too!!

      Reply
      • Kelly Anthony says

        April 22, 2019 at 11:10 pm

        Thank you so much, Lisa!

        Reply
    3. Sara Welch says

      October 31, 2019 at 3:11 am

      I know what I will be having for dinner tomorrow night! This is worthy of a restaurant, indeed! Yum!

      Reply
    4. Sapana says

      October 31, 2019 at 3:17 am

      These enchiladas make the perfect weeknight dinner and my friends loved it!

      Reply
    5. Calleigh | The Fork Bite says

      October 31, 2019 at 3:25 am

      These enchiladas look so filling and SO delicious! ... Also, I prefer my enchiladas made with Low Carb Flour Tortillas.

      Reply
    6. Natalie says

      October 31, 2019 at 5:17 am

      Looks so delicious and comforting! I love chicken enchiladas!

      Reply
    7. Anjali says

      October 31, 2019 at 5:20 am

      Omg these enchiladas are so decadent and delicious! Love the idea of switching things up by using a white sauce instead of traditional enchilada sauce too!

      Reply
    8. Tammy says

      December 16, 2019 at 9:29 pm

      Could you omit the flower and maybe use corn starch to make these gluten free, not sure if it would have the same thickness?

      Reply
      • Kelly Anthony says

        December 17, 2019 at 3:30 am

        Hi Tammy! No, I would suggest subbing in a gluten-free flour (King Arthur brand works great) instead!

        Reply
    9. Sally says

      March 07, 2020 at 2:41 am

      The enchilada sauce is SO GOOD in this recipe ... will be making it again and again!

      Reply
    10. Anjali says

      March 07, 2020 at 3:22 am

      These look so hearty and comforting!! The perfect one-dish meal! Can't wait to try them this weekend!

      Reply
    11. Veena Azmanov says

      March 07, 2020 at 3:50 am

      I love this creamy, cheesy and delicious looking dish. Perfect dish for my special Kitty party friends. They to love it all.

      Reply
    12. Irina Karulina says

      March 07, 2020 at 3:55 am

      Your chicken enchiladas are the best! I have tried a few recipes before, but yours is the most delicious one! Love it!

      Reply
    13. Anita says

      March 07, 2020 at 7:35 am

      This is so good. The sour cream is great in this enchiladas. 🙂

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

    Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

    Trending recipes

    • A spoon being used to dip a scoop out of a pan of Carne Guisada. The mixture is dark brown with flecks of bring green cilantro.
      Carne Guisada
    • A close up of a slice of Bacon Wrapped Pork Tenderloin on a white surface.
      Bacon Wrapped Pork Tenderloin
    • A close up of a pan of Eggs In Purgatory with a piece of baguette stuck into the sauce.
      Eggs In Purgatory
    • An overhead look at a batch of Pumpkin Chocolate Chip Cookies on a white surface.
      Pumpkin Chocolate Chip Cookies
    • A scoop of Chicken and Rice Casserole being lifted out of the pan. Melty, yellow cheese, shredded chicken, cooked rice and mushrooms are all visible.
      Chicken and Rice Casserole
    • A close up of a wine glass of Apple Cider Sangria and apple slices with a couple of cinnamon sticks stuck in at the side. There is a drink dispenser and some apples nearby.
      Apple Cider Sangria

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Accessibility Policy

    Newsletter

    • Sign up for weekly recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Contact

    • Work with me
    • Contact