So simple yet extremely rich, creamy and absolutely delicious! An unbelievably easy sour cream chicken enchilada casserole recipe that it can be a weeknight recipe.
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, but even the chicken dishes have some of that red chili taste. This is a different good. Very good but not the “kicktail” Mexican I’m known for and not spicy.
Based on a Food.com recipe Simple Sour Cream Enchiladas but I don’t know the origin since essentially the same recipe appears in many places. The Food.com version is 2005 but I found one all the way back to 2001, and it looks like just a posted recipe so who knows.
Rating
Yep really that good. It is 5 star on Food.com, and I can not disagree. Wifo loved it too.
Notes: The main differences in versions of this recipe was the amount of chicken. I did it with 1 pound, and it is quite acceptable, but I’m doubling it next time. We love meat here.
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.
Preheat oven to 375 convection or 400 conventional.
Trim and dice about 1 (or 2) pound skinless boneless chicken breast into about 1/2 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 1/4 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 1/3 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 ( 1/2 stick) butter over medium heat. When melted, add 1/4 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.
| Servings | Prep Time |
| 8 servings | 25 minutes |
| Cook Time |
| 20 minutes |
|
|
| So simple yet extremely rich, creamy and absolutely delicious! An unbelievably easy sour cream chicken enchilada casserole recipe that it can be a weeknight recipe.
|
- 2 lb chicken breast diced. Could use as little as 1 pound
- 1 onion medium
- 1 tablespoon vegetable oil
- 8 flour tortillas 8 inch each
- 2 cups Monterey Jack cheese shredded
- 1/4 cup butter
- 1/4 cup flour
- 15 ounce chicken broth
- 1 cup sour cream
- 4 ounce chopped green chilis
- Preheat oven to 375 convection or 400 conventional.
- Trim and dice about 1 (or 2) pound skinless boneless chicken breast into about 1/2 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 1/4 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 1/3 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 ( 1/2 stick) butter over medium heat. When melted, add 1/4 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.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Updated
June 23, 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
Pam
Woo hoo! It definitely looks delicious and rich with all the cheese, butter and sour cream. Yum!!!
DrDan
It is a tad unhealthy but my wife calls “5” so I will see it repeatedly
Thanks for the note
Dan
Note to readers: Check out ‘s Pam’s blog Pam’s Midwest Kitchen Korner
Laura R
I made this and it turned out great! I have celiac so used white corn tortillas, brown rice flour, and a GF brand of chicken broth to make it safely gluten free. I also used 1 lb chicken and a can of black beans on the inside so it would appeal to my husband more. So Yummy! When I make big casseroles like this, I make an 8×8 pan that day, and freeze half in a foil pan for another time. I accidentally bought light sour cream (half fat) and it still turned out good.
DrDan
Thanks for the gluten free instructions. I do love a good casserole.
Thanks for the note and the rating
DrDan
Barbara H
This is an excellent recipe! I stumbled on your website and just love the concept! I made this last night – trying to do some different, quick after work meals… my husband was surprised how good it was and gave it a 5. I cut back on the butter to 2 tablespoons and used light sour cream, and added black beans to the chicken. Will make this again. Thanks for your good work here!!
Shanna Casey
This was good I think I would add a bit more broth to make it a little thinner but good
Hanna E Pate
So delicious! I’ll have thirds!
Lorane
This is the absolute best sour cream chicken enchiladas recipe I have tried. Followed the recipe almost to the letter but added sharp cheese as well sharp is a favorite here in our household. Turned out perfect! Thanks
Bernie
Can this be made ahead of time? Does it re-heat well without separating?
Linda Certuche
I made this for supper. I did substitute boneless, skinless thighs for breast and my own home-canned chicken broth. I also used sharp cheddar. I think this is a good start but next time I will add more chilies. We found it a little bland. I think next time I will chop the chicken more and add a little of the sauce to the filling. We definitely will have this again but I will tinker with it a little. We all enjoyed this dish. I served refried beans with it. My husband says “Make it again, just add more chilies.” I think jalapenos would have been a good addition. I especially like that it wasn’t made with canned soups which have too much salt.