Creamy Chicken Enchiladas with Sour Cream Sauce
These creamy chicken enchiladas with sour cream sauce are cheesy, comforting, and easy to make with tender chicken, soft tortillas, and a rich homemade sauce perfect for busy family dinners.
Equipment
- 9x13 baking dish
- medium saucepan
- mixing bowls
- Whisk
- Measuring Cups & Spoons:
Ingredients
For the Filling:
- 3 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 1 (4 oz) can diced green chilies
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt & pepper to taste
For the sour cream sauce:
- 3 tablespoon butter
- 3 tablespoon flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- 2 cups shredded Monterey Jack cheese
- Salt & pepper to taste
For assembly:
- 8-10 flour tortillas
- 1 cup shredded cheese (for topping)
Instructions
- Preheat oven to 350°F and lightly grease a 9x13 baking dish.
Make the filling:
- In a bowl, mix shredded chicken, cheeses, green chilies, and seasonings.
Prepare the sauce:
- Melt butter in a saucepan over medium heat
- Whisk in flour and cook 1 minute
- Slowly add chicken broth, whisking until smooth and thickened
- Reduce heat and stir in sour cream, green chilies, and cheese
- Season with salt and pepper (don’t boil once sour cream is added!)
Assemble enchiladas:
- Spoon chicken mixture into tortillas
- Roll and place seam-side down in baking dish
- Pour sauce evenly over enchiladas and sprinkle with extra cheese.
- Bake for 20–25 minutes until bubbly and golden.
- Let rest 5 minutes before serving (this helps everything set up nicely).
Notes
Helpful Tips & Tricks
- Warm tortillas before rolling so they don’t crack
- Don’t overfill, It keeps them neat and easy to serve
- Add a splash of lime juice to the sauce for brightness
- Use freshly shredded cheese for best melting