Indulge in the creamy, savory delight of Sour Cream Chicken Enchiladas, a dish that’s rich in flavor and easy to prepare. Shredded chicken and Monterey Jack cheese fill each tortilla, creating a perfect balance of tender meat and melted cheese in every bite.

The secret lies in the velvety sour cream sauce, enriched with chicken broth and a hint of jalapeño juice for a subtle kick. This sauce smothers the enchiladas, adding depth and richness, making each forkful irresistibly satisfying.

Baked to bubbly perfection, these enchiladas are a comforting family favorite. Serve them fresh from the oven for a warm, satisfying meal that will have everyone reaching for seconds.

Sour Cream Chicken Enchiladas: Ingredients Section

Cooked Chicken, Shredded
The heart of the enchiladas, this tender shredded chicken adds a savory richness, providing a hearty base that pairs beautifully with the creamy sauce.

Monterey Jack Cheese
A creamy, melty delight that brings a mild, buttery flavor, perfectly complementing the chicken while creating a gooey texture that unites each bite.

Tortillas (Corn or Flour)
These soft, pliable wraps hold the filling, becoming the perfect vessel to absorb the savory sauce while offering a tender bite with each forkful.

Sour Cream
The star of the sauce, lending a tangy, creamy depth that balances the richness of the chicken and cheese, creating the smooth, luxurious coating.

Chicken Broth
A foundational element for the sauce, infusing it with a savory depth that enhances the overall flavor while keeping the sauce perfectly light and silky.

Recipe Tips

Choose the Right Tortillas:
The choice between corn and flour tortillas can significantly impact the texture of your enchiladas. Corn tortillas offer a more authentic and slightly firmer texture, but they can crack if not softened properly. To avoid this, lightly fry them in a bit of oil or heat them in the microwave wrapped in a damp cloth until they’re pliable. Flour tortillas are softer and more flexible, making them easier to roll without tearing. Whichever you choose, ensure they are warm before assembling to make rolling easier and to prevent breakage.
Perfecting the Sour Cream Sauce:
Achieving the right consistency in your sauce is key to the dish’s success. Start by melting the butter over medium heat and whisk in the flour, creating a smooth roux. Slowly add the chicken broth, stirring constantly to prevent lumps. Let the mixture simmer until it thickens, then reduce the heat before adding the sour cream. Remember, sour cream can curdle if boiled, so keep the temperature low and stir gently until the sauce is creamy and smooth. This technique ensures a rich, velvety sauce that clings to each enchilada perfectly.
Customize with Spice:
The optional jalapeño juice in the sauce offers a subtle heat that balances the richness of the sour cream and cheese. If you prefer a spicier kick, consider adding finely chopped fresh jalapeños or green chilies directly into the sauce or even sprinkling a few over the chicken filling before rolling the tortillas. For a milder version, skip the jalapeño juice altogether, or use just a splash to keep it kid-friendly. This flexibility allows you to adjust the heat level to suit your preference and make the dish your own.

What to Serve with Sour Cream Chicken Enchiladas

Mexican Rice:
A side of fluffy Mexican rice is a perfect complement to these creamy enchiladas. Its tomato and garlic flavors balance the richness of the dish, while the light, fluffy texture adds a satisfying contrast. Serve the rice warm, and garnish with fresh cilantro for a burst of color and flavor. Together, they make a filling, well-rounded meal that’s sure to satisfy.
Refried Beans:
Creamy refried beans add a hearty, protein-packed addition to your enchilada plate. They provide a rich, earthy flavor that pairs wonderfully with the tangy, cheesy enchiladas. Simply warm them up on the stovetop and add a sprinkle of shredded cheese or a dollop of sour cream on top for an extra layer of indulgence.
Fresh Avocado Salad:
A light and refreshing avocado salad brings a cool, crunchy element to balance the warmth of the enchiladas. Toss together chopped avocado, tomatoes, red onion, and a squeeze of lime juice. The creamy avocado and crisp veggies contrast beautifully with the rich, cheesy enchiladas, creating a vibrant side dish that brightens up the plate.

FAQ

Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas up to a day in advance. Store them in the refrigerator without the sauce, then pour the sauce over just before baking. This ensures the tortillas don’t become too soggy before baking.
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a great time-saver. Simply shred the meat and use it as you would any cooked chicken. The seasoning from the rotisserie chicken can add an extra layer of flavor to your enchiladas.
Can I freeze Sour Cream Chicken Enchiladas?
Yes, these enchiladas freeze well. To freeze, assemble them without the sauce and wrap tightly in foil or place in an airtight container. When ready to bake, thaw overnight in the fridge, add the sauce, and bake as directed.
How can I make this dish lighter?
To make a lighter version, use low-fat sour cream and reduced-fat cheese. You can also opt for whole wheat tortillas or even make it into a casserole by layering the ingredients rather than rolling them. Using lean chicken breast will also help reduce the overall fat content.

Sour Cream Chicken Enchiladas

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine American

Servings 8

Ingredients

1 lb Monterey Jack cheese shredded
2 cups cooked shredded chicken
12 tortillas corn or flour
1/4 cup butter
2 tablespoons all-purpose flour
2 cups chicken broth or 1 can
1 cup sour cream
1/3 cup jalapeño juice optional

Instructions

Prepare the Tortillas:
Warm the tortillas by either lightly frying them in a small amount of oil or microwaving them until softened. This step ensures they are easy to roll without breaking.
Assemble the Enchiladas:
Take each tortilla and place a portion of the shredded chicken and Monterey Jack cheese in the center. Roll the tortillas tightly and arrange them seam-side down in a shallow baking dish, creating a single layer.
Make the Sour Cream Sauce:
In a medium-sized saucepan, melt the butter over medium heat. Sprinkle in the flour, stirring continuously to form a smooth roux. Gradually add the chicken broth, whisking to avoid any lumps, and cook until the mixture thickens.
Incorporate Sour Cream:
Reduce the heat and stir in the sour cream, mixing until the sauce is heated through but not boiling. If desired, add the jalapeño juice for an extra layer of spice.
Pour and Bake:
Evenly distribute the sour cream sauce over the rolled tortillas in the baking dish. Place the dish in a preheated oven at 350°F (175°C) and bake for approximately 20 minutes, or until the sauce is bubbly and the enchiladas are heated through.
Serve:
Remove from the oven and allow the enchiladas to cool slightly before serving. Enjoy these creamy, savory enchiladas as a comforting main course.

Keyword Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas recipe