Sour Cream Chicken Enchiladas
A creamy, comforting fusion of classic Midwestern heartiness and Mexican-inspired flavors, these sour cream chicken enchiladas feature tender chicken, rich sour cream, melted cheese, and a savory red enchilada sauce—all wrapped in soft corn tortillas and baked to perfection.
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Ingredients
- 1 tablespoon neutral cooking oil such as vegetable oil
- 1 medium-sized onion finely chopped
- 1 cup full-fat sour cream or plain Greek yogurt
- 2 tablespoons melted unsalted butter
- 1 can 4 ounces diced green chilies, drained thoroughly
- 2 tablespoons white flour all-purpose variety
- 1 cup low-sodium chicken stock
- 1 can 10 ounces red enchilada sauce, your preferred brand
- Salt and cracked black pepper to taste
- 2 cups shredded Monterey Jack cheese approximately 8 ounces
- 8 soft corn tortillas 6-inch size
- 1½ cups shredded cooked chicken divided
- Thinly sliced scallions for topping
Instructions
- Preheat the oven to 350°F (175°C). In a small saucepan set over medium heat, allow the butter to melt until foamy. Whisk in the flour and stir constantly for about 1 minute to create a roux.
- Pour in the enchilada sauce and chicken broth. Season lightly with salt and black pepper (¼ teaspoon each recommended). Allow the mixture to come to a boil, then lower the heat and simmer uncovered for 10 to 15 minutes, or until the sauce thickens. Keep warm on the lowest setting.
- In a separate skillet or medium saucepan, warm the oil until it shimmers. Add in the diced onions and drained green chilies, sautéing for about 5 to 7 minutes until soft. Mix in 1 cup of the shredded chicken and all the sour cream, stirring until well combined and warmed through—approximately 3 minutes.
- While the filling heats, wrap the stack of corn tortillas in a damp paper towel and microwave them for 30 to 40 seconds to soften them for rolling.
- Coat the bottom of a 9x13-inch baking dish with ½ cup of the prepared enchilada sauce. Working one at a time, place about ¼ cup of the chicken mixture in the center of each warm tortilla, roll tightly, and arrange seam-side down in the baking dish.
- Once all the tortillas are filled and arranged, pour the remaining enchilada sauce evenly over the top. Sprinkle with the shredded Monterey Jack cheese.
- Bake uncovered for 25 to 30 minutes, until the cheese is melted and bubbling. Remove from the oven and let rest for 5 minutes before garnishing with sliced scallions and serving.
Notes
Enchilada Sauce: Use your preferred store-bought brand such as Las Palmas, Frontera, Old El Paso, or Siete.
Chicken: Leftover rotisserie chicken works well, or prepare a fresh batch in advance.
Sour Cream Substitute: Full-fat Greek yogurt may be used in place of sour cream.
Tortilla Tip: Microwaving wrapped in a damp towel makes tortillas more pliable and easier to roll.
Yield: Serves four with two enchiladas per portion.
Storage: Keep leftovers in a sealed container in the refrigerator for up to four days.
Make Ahead: The sauce can be made up to three days early; the chicken filling can be prepared a day in advance.