Description
Delicious and creamy Sour Cream Chicken Enchiladas featuring tender shredded chicken baked in a rich sour cream and green chili sauce, topped with melted Monterey Jack cheese. This comforting Mexican-inspired casserole is perfect for a family dinner or gathering, offering a balance of creamy textures, mild heat, and cheesy goodness.
Ingredients
Scale
Sauce and Filling
- 3 tablespoon butter
- 1 tablespoon olive oil
- ¼ cup all-purpose flour
- ½ teaspoon salt, plus more to taste
- 2 cups low sodium chicken broth
- 1 cup full-fat sour cream, at room temperature
- 1 (7-ounce) can diced green chilies, not drained
- 3 cups Monterey Jack cheese, divided
- 1½ cups shredded chicken
Enchiladas
- 10 corn tortillas, see notes
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit to get it ready for baking the enchiladas.
- Make the roux: Melt the butter with the olive oil in a medium saucepan over medium heat. Once melted, add the flour and whisk constantly for about a minute until fragrant and golden to form the roux.
- Add chicken broth: Slowly pour in the chicken broth while whisking continuously. Bring the mixture to a gentle simmer and cook until it starts to thicken, about 5 minutes.
- Tamper sour cream: In a medium bowl, mix the room temperature sour cream with a ladle of the hot chicken broth mixture to temper it and prevent curdling.
- Combine sauce: Return the sour cream mixture to the saucepan with the rest of the chicken broth mixture, add the diced green chilies, and simmer while whisking often, allowing the sauce to thicken for 5 more minutes.
- Melt cheese into sauce: Remove from heat and stir in 1 cup of Monterey Jack cheese until fully melted and smooth.
- Prepare casserole base: Spread a ladle of the sour cream sauce evenly in the bottom of a 9×13-inch casserole dish. Reserve 2 cups of the sauce for later use.
- Mix chicken into sauce: Stir the shredded chicken into the remaining sauce to coat it evenly and set aside.
- Warm tortillas: Microwave the tortillas for 30 seconds, then flip the stack and heat for another 15 seconds to make them pliable.
- Set assembly station: Arrange the warm tortillas in the center, place the sauce-covered chicken and shredded cheese on one side, and the casserole dish on the other for easy assembly.
- Assemble enchiladas: Spoon 2-3 tablespoons of chicken mixture onto each tortilla, sprinkle with cheese (~1 cup total for filling), then roll up tightly and place seam side down in the casserole dish. Continue until 9-10 enchiladas are formed using most or all the chicken.
- Add toppings: Drizzle the reserved sour cream sauce over the rolled enchiladas, then sprinkle the remaining 1 cup of shredded cheese on top.
- Bake: Bake the enchiladas at 375°F for 20-25 minutes until the edges are golden brown and the cheese is bubbly.
- Rest and serve: Let the enchiladas cool for 5 minutes before serving. Optionally garnish with sour cream, Pico de Gallo, jalapeño slices, freshly minced cilantro, and lime wedges for added flavor.
Notes
- Warming tortillas makes them more pliable and prevents cracking during rolling.
- Room temperature sour cream prevents curdling when added to hot sauce.
- You can use store-bought cooked shredded chicken or roast chicken breasts and shred them yourself.
- For a spicier version, add extra diced green chilies or jalapeños inside the filling.
- This recipe can be prepared a day ahead; assemble and refrigerate, then bake when ready.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg
