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.
Ingredients You Need
This recipe requires 8 large flour tortillas, shredded chicken, shredded cheese, sour cream, salsa, and salt. You’ll also need to make a homemade roux with butter, flour, and chicken broth.
For the chicken, I usually cook 2 large chicken breasts in water on the stove for 20 minutes, then shred it with a fork. You could use any left over chicken, or a rotisserie chicken. Whatever is easiest for you to make.
Do shred the chicken instead of cubing it, though. It improves the texture of the enchiladas.
For the 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. This is a great way to lower or raise the heat level in your enchiladas.
Finally, the cheese I use is shredded Mexican cheese blend. You can use plain shredded white or yellow cheddar or even Monterrey Jack cheese.
How to Make Sour Cream Chicken Enchiladas
I used to make these enchiladas with cream of chicken soup, back in the day when I actually still bought that kind of thing. Today, I make everything I can to regulate the ingredients in my cooking and I’ve definitely learned these are so much better with a homemade roux instead.
So you start this recipe by making a homemade chicken roux. That’s just butter, flour, and chicken broth. Let the butter melt in a skillet, then add the flour and whisk it together. Allow it to cook for 3 minutes. Then add the broth and whisk/cook until thickened.
Add that roux to a mixing bowl. Also add the sour cream and salsa. Stir this together.
You need to reserve about 2/3 cup of this sauce to spread onto the top of the enchiladas. So set aside some sauce now, before you add the chicken and cheese.
Now add in the shredded chicken, half the cheese, and the salt. Give it a good stir.
Divide this mixture between the 8 tortillas. Fold and roll each tortilla tightly and add them side-by-side in the baking dish.
Now you’ll spread on the reserved sauce. If the sauce is quite thick, I’ll add a tsp or more of milk to thin it out just a bit, so it can easily be spread over the top of the enchiladas. Then top with the rest of the cheese.
You don’t need to cover the dish with foil when you cook it. This will allow the edges of the tortillas to get crispy.
Bake it for 25 minutes at 350 degrees F.
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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Sour Cream Chicken Enchiladas
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1/2 cup salsa
- 1 cup shredded cooked chicken
- 2 cups shredded Mexican cheese blend divided
- 1 tsp salt
- 8 large flour tortillas
- Preheat the oven to 350 degrees F. Prepare a 9×13″ baking dish by spraying with non-stick cooking spray.
- In a medium saucepan, melt butter over medium heat. Add the flour and whisk. Cook for 3 minutes. Whisk in the broth until smooth. Remove from heat.
- 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.
- There is no need to cover the baking dish with foil as it cooks.
- Use a mild to spicy salsa, depending on your preferences.