Easy Sour Cream Chicken Enchiladas

So simple yet extraordinarily rich, creamy, and absolutely delicious! An unbelievably easy sour cream chicken enchilada casserole recipe that it can be a weeknight recipe.

Table of Contents

• 🐓The Chicken
• 🥣The Sauce
• 📖Mexican Recipes
• 🖼️Step-by-Step Photo Instructions
• 📖Full Recipe

Introduction

I'm a Mexican food hound... meaning I love it ALL. But a lot of my Mexican cooking tastes similar because I love the taste. I'll call it spicy taco-ish.

And most of my chicken dishes have some of that red chili taste, also. This is a different good. Very good but not the "kicktail" Mexican I'm known for and not spicy.

Based on a geniouskitchen.com recipe Simple Sour Cream Enchiladas but I don't know the origin since essentially the same recipe appears in many places.

The geniouskitchen.com version is from 2005 but I found one all the way back to 2001, but is just a posted recipe on a board so who knows the real origin.

My Rating

Yep really that good. Wifo loved it too.

🐓The Chicken

This recipe needs shredded chicken. It can come from a rotisserie chicken. You can pop a couple of breasts in the oven for 30-40 minutes. Or any other way you want,

The main differences in the various versions of this recipe was the amount of chicken.The first time I did this recipe it was with 1 pound of chicken. It is quite acceptable, but I recommending 1 ½ pound with a range of 1-2 pounds. We love meat here.

🥣The Sauce

This uses a roux method to make the sauce. For more information on the roux method please see How To Make Gravy at Home.

This is not spicy. Feel free to spice it up if you wish but this is Mexican for the whole family including the little ones as written.

📖Mexican Recipes

Healthier Chicken Enchilada Casserole in 60 Minutes

The Best Ground Beef Taco Meat

Chicken Tostadas

Mango Salsa with Pineapple

🖼️Step-by-Step Photo Instructions

Preheat oven to 375° convection or 400° conventional.

Trim and dice about 1 (or 2) pound skinless boneless chicken breast into about ½ inch or smaller pieces. Dice one medium onion.

Add one tablespoon oil to a large fry pan over medium-high heat and when hot add chicken and onion together. Cook until chicken is done. About 5 minutes. (I checked the chicken with an instant read thermometer for 165°. Only for the paranoid, it will also be cooked in the oven.)

Spray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inches) in a microwave for 15-20 seconds to soften. Assemble the enchiladas. On a tortilla add about ¼ cup of chicken/onion (more if you increased the chicken) and about two tablespoons of Monterrey Jack cheese. Place this not in the center but about at the ⅓ mark then roll over the short end and roll tightly. Place seam down in the baking pan. Repeat until done.

In a medium saucepan melt four tablespoons ( ½ stick) butter over medium heat. When melted, add ¼ cup flour.

Whisk together and cook for a few minutes then add one can chicken broth and continuously whisk until thickened then a few minutes more.

Remove from heat and add 1 cup sour cream and 1 (4 ounces) can chopped green chilis

Pour over the assembled enchiladas. Top with 1 cup Monterrey Jack cheese.

Bake until golden brown and bubbling. About 20 minutes.

📖Full Recipe

Easy Sour Cream Chicken Enchiladas

From Dan Mikesell AKA DrDan

So simple yet extraordinarily rich, creamy, and absolutely delicious! An unbelievably easy sour cream chicken enchilada casserole recipe that it can be a weeknight recipe.

Tap to leave a Rating

4.13 from 103 votes

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Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings #/Adjust if desired 8 servings

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Ingredients

US Customary - Convert to Metric

• ▢ 1 ½ lb chicken breast - diced or shredded. Use 1-2 pounds.
• ▢ 1 onion - medium
• ▢ 1 tablespoon vegetable oil
• ▢ 8 flour tortillas - 8 inch each
• ▢ 2 cups Monterey Jack cheese - shredded
• ▢ ¼ cup butter
• ▢ ¼ cup flour
• ▢ 15 ounce chicken broth
• ▢ 1 cup sour cream
• ▢ 4 ounce chopped green chilis

Instructions

• Preheat oven to 375° convection or 400° conventional.
• Trim and dice about 1 ½ pound skinless boneless chicken breast into about ½ inch or smaller pieces. Dice one medium onion. You can use anywhere from 1 to 2 pounds of chicken.
• Add one tablespoon oil to a large fry pan over medium-high heat and when hot add chicken and onion together. Cook until chicken is done. About 5 minutes. (I checked the chicken with an instant read thermometer for 165°. Only for the paranoid, it will also be cooked in the oven.)
• Spray a 9 by 13 baking dish with PAM. Heat 8 tortillas (8 inches) in a microwave for 15-20 seconds to soften.
• Assemble the enchiladas. On a tortilla add about ¼ cup of chicken/onion (more if you increased the chicken) and about two tablespoons of Monterey Jack cheese. Place this not in the center but about at the ⅓ mark then roll over the short end and roll tightly. Place seam down in the baking pan. Repeat until done.
• In a medium saucepan melt four tablespoons ( ½ stick) butter over medium heat. When melted, add ¼ cup flour. Whisk together and cook for a few minutes then add one can chicken broth and continuously whisk until thickened then a few minutes more.
• Remove from heat and add 1 cup sour cream and 1 (4 ounces) can chopped green chilis
• Pour over the assembled enchiladas. Top with 1 cup Monterey Jack cheese.
• Bake until golden brown and bubbling. About 20 minutes.

See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions.

Recipe Notes

Pro Tips

1. Use 1-2 pounds of chicken. It could be as little as 1 pound or as much as 2 pounds. Diced or shredded. Get your chicken where you can. Cook as directed or use precooked.
2. The tortillas will be much more flexible if warmed slightly in the microwave.
3. This is a bit bland so you can spice it up with some cayenne pepper or cumin.
4. I like the Monterey Jack cheese here but use what you want.
5. Cook to a nice brown top.

To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition Estimate

Calories : 615 kcalCarbohydrates : 30 gProtein : 46 gFat : 33 gSaturated Fat : 15 gPolyunsaturated Fat : 4 gMonounsaturated Fat : 7 gCholesterol : 160 mgSodium : 1178 mgPotassium : 390 mgFiber : 2 gSugar : 3 gVitamin A : 900 IUVitamin C : 8.3 mgCalcium : 270 mgIron : 3.4 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :Mexican

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Originally published April 6, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Instructions were are also reworded to clarify points.