5 from 9 votes
Sour Cream Enchiladas
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 1/2 tablespoons all-purpose flour
  • 3 cups unsalted chicken broth
  • 3 tablespoons minced cilantro
  • 1 1/2 cup sour cream
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 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, 3/4 cup of Monterrey Jack cheese, and a 1/3 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 1/4 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.