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These Sour Cream Chicken Enchiladas are creamy comfort food that you’ll want to make again and again.
They aren’t exactly “Mexican”, and they don’t resemble Mexican enchiladas in the slightest, but these sour cream chicken enchiladas are incredibly good, so I’ll forgive them.
These enchiladas are made with flour tortillas, and inside is a creamy delicious mix of a homemade roux, sour cream, salsa, cheese and chicken. It’s been one of my favorite recipes for a long time. It’s comfort food at its best.
» You will love this Quick Green Enchilada Chicken Soup recipe.
Ingredients You Need
- Butter – salted or unsalted.
- Flour – All-purpose flour.
- Chicken broth
- Sour cream
- Salsa – I typically use an Old El Paso chunky medium salsa. I like the flavor and heat level of this salsa. You could make your own, or use any type of salsa you like best.
- Chicken – 2 large chicken breasts cooked and shredded. You could also use left over chicken, or a rotisserie chicken.
- Mexican cheese blend – I use a shredded Mexican cheese blend. You can use plain shredded white or yellow cheddar or even Monterrey Jack cheese.
- Salt
- Flour tortillas – 8 large flour tortillas.
Helpful Tips
- There is no need to cover the baking dish with foil as it cooks.
- Use a mild to spicy salsa, depending on your preferences.
Sour Cream Chicken Enchiladas
Ingredients
- 2 tablespoons (28 g) butter
- 2 tablespoons (15 g) all-purpose flour
- 1 1/2 cups (355 ml) chicken broth
- 1 cup (230 g) sour cream
- 1/2 cup (118 ml) salsa
- 1 cup (140 g) shredded cooked chicken
- 2 cups (224 g) shredded Mexican cheese blend divided
- 1 teaspoon (6 g) salt
- 8 large flour tortillas
Instructions
- Preheat the oven to 350° F(175°C). Prepare a 9×13" baking dish by spraying with non-stick cooking spray.
- Transfer the roux to a large mixing bowl. Add in the sour cream and salsa. Stir to combine. Reserve 2/3 cup of this mixture to spread over the top of the enchiladas.
- Add the chicken and half the shredded cheese to the mixing bowl with the remaining sauce. Add the salt and stir to combine.
- Heat the flour tortillas slightly until pliable. Divide the filling among the 8 tortillas. Fold in the edges and roll each tortilla tightly. Arrange them side-by-side in the baking dish.
- Spread the reserved sauce over the top of the tortillas. Top with remaining shredded cheese.
- Bake for 25 minutes.
Notes
- There is no need to cover the baking dish with foil as it cooks.
- Use a mild to spicy salsa, depending on your preferences.
Nutrition
Can These Enchiladas Be Frozen?
Yes, you can freeze the enchiladas before or after baking them. If you’re planning to serve the entire dish at a later date, cover well with plastic wrap, so air can’t touch the surface, then freeze.
You can bake directly from frozen, but it will take approximately 10 to 15 minutes longer to cook.
To store leftovers in the freezer, pack tightly and store for up to one month. These can be reheated in the oven or microwave.
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
Easy and cheesy, two of my favorite things about a recipe! Pure comfort food!
This recipe is fantastic. Made a large batch to enjoy with the family and it was gone in no time. Will definitely make this again!
Chicken enchiladas are my favourite comfort food, and these look delicious.
I love that I can make these with leftover chicken – I’ve always got leftovers when we get a rotisserie chicken. Can’t wait to make them !
Ahh my mouth is watering! These look so cheesy and so good! What a delicious recipe for the whole family.
These are not even close to be considered Mexican food. In the first place, enchiladas are made with corn tortilla and mole and never filled with a cheese blend nor a cheese sauce. This is more like comfort food rather than true Mexican food.
Oh I agree. They aren’t meant to be authentic Mexican enchiladas. A very Americanized dish for sure.
I agree! Flour tortillas in enchiladas? It’s when the Americanization of ethnic food fails.
I’m Mexican and true…these aren’t authentic Mexican enchiladas. However…my very picky Mexican family (and my Jewish husband) LOVE when I make these with my homemade refried beans, homemade Spanish rice and fideo (a Mexican noodle soup). Absolutely yummy!!!
Hi Maggie, we are so glad to hear that the recipe was a hit!