Tex Mex Sour Cream Enchiladas

Sour Cream Enchiladas are made with flour tortillas, shredded chicken, Mexican cheese, green chiles, and an amazing sour cream sauce! There’s no need to hit up the restaurants. You can serve your family authentic Tex Mex any night of the week with this easy recipe!

Photo byThe Cookin' Chicks

The Best Sour Cream Chicken Enchiladas

This recipe is one that I have made for YEARS! In fact, each time I make it, I swear it only gets better!

The rich and creamy white sauce is a nice change from the traditional red sauce that enchiladas are mostly commonly topped with and have I mentioned how incredibly simple it is to prepare?

Tender, seasoned, shredded chicken wrapped in a flour tortilla, topped with a creamy sour cream sauce and of course, melted cheese. It makes for a melt in your mouth dish that everyone will enjoy!

What is an enchilada?

According to Wikipedia, an enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. You may notice that in this recipe, I use flour tortillas versus the classic corn. I have found that the flour tortillas hold up a bit better when filled with the chicken, however, either way works.

I especially love using rotisserie chicken in this recipe since all you have to do is shred the chicken, assemble, top it with sauce, shredded cheese, and bake!

Ingredients Needed

• Chicken- cooked and shredded, use Rotisserie for an added shortcut
• Onion- diced
• Vegetable Oil
• Tortillas- I prefer flour, but feel free to use corn if desired
• Cheese- shredded Mexican cheese is my go-to
• Butter- unsalted preferably
• Flour- this helps create the roux for the sauce
• Chicken Broth- combined with the flour, this makes the roux
• Sour Cream- adds all the creaminess to the enchiladas
• Green Chiles- if you like a little added heat, feel free to use jalapenos, diced

How to make Sour Cream Chicken Enchiladas

With just a few simple steps, these enchiladas come together in no time and can even be prepped ahead of time

1. In a medium skillet, cook chicken and onion in the vegetable oil until chicken is cooked through and onion is tender. *I added 1 tablespoon homemade taco seasoning for added flavor at this step! See below for other ways to cook chicken.
2. Divide chicken evenly between tortillas.
3. Place 1-2 tablespoon cheese on top of chicken in tortilla. Roll tortilla closed and place seam side down in a greased 9×13 baking dish.
4. In medium skillet, melt butter. Add in flour to create a roux. Allow to cook about 2 minutes.
5. Slowly add in chicken broth and heat until bubbly and thickened.
6. Remove from heat and stir in sour cream and chiles.
7. Pour sauce evenly over tortillas.
8. Sprinkle remaining cheese on top of sauce.
9. Bake in a preheated oven (400 degrees) for about 20 minutes, or until bubbly.

Photo byThe Cookin' Chicks

How to make shredded chicken for enchiladas

• Some people choose to use a rotisserie chicken and that’s a great method for making the filling if you’re pinched for time.I especially love this method during busy weeknights.
• Place 1 pound chicken breast into slow cooker with about 1/2 cup chicken broth (or water) and some taco seasoning or salsa. Cook on high for about 4 hours, or low for 6-8 hours. Shred.
• Add 1 lb chicken breast, 1 cup chicken broth, and about 1 tablespoon taco seasoning to your Instant Pot. Seal and pressure cook for 10 minutes. Allow a NPR for 5 minutes. Open lid and shred.
• Place diced chicken and onion in skillet and cook over medium heat until no longer pink.
• Boil chicken breast in water until cooked through. Shred.

How to reheat leftover enchiladas

In my opinion, these enchiladas are even better the next day and they can be easily reheated in the microwave, or in a 350 degree oven. Coat the casserole dish with foil the night before and it goes directly into the oven at 350 degrees. Reheat gently until just warm, about 20-30 minutes.

Exact Ingredients

CLICK LINK UNDER ANY PICTURE TO SEE PRINTABLE RECIPE CARD

• 1 lb chicken, boneless/skinless, diced
• 1 onion, chopped
• 1 tablespoon vegetable oil
• 8-10 flour tortillas
• 1 1/2 cups Mexican cheese, shredded
• 1/4 cup butter
• 1/4 cup flour
• 15 oz chicken broth
• 1 cup sour cream
• 4 oz green chiles