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Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

So full of flavor - these enchiladas will be a game changer to your staple enchiladas!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner
Cuisine Mexican
Servings 5
Calories 513 kcal


For the chicken filling:

  • 2 cups Rotisserie Chicken shredded (about 1 lb)
  • 1/2 tsp Kosher Salt
  • 1/2 Lime juiced
  • 1/2 of a 7 oz can of Green Chilis
  • 1 cup Monterey Jack Cheese shredded
  • 1/2 Yellow Onion diced
  • 1 Garlic Clove minced
  • 1 tbsp Salted Butter

For the sour cream sauce:

  • 3 tbsp Salted Butter
  • 3 tbsp All Purpose Flour
  • 2 cups Chicken Broth
  • 2/3 cup Sour Cream
  • 1 Garlic Clove minced
  • 1/2 of a 7 oz can of Green Chilis
  • 3/4 tsp Kosher Salt
  • 1/4 tsp Ground Coriander
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Ground Cumin

Additional ingredients:

  • 8 Burrito sized Flour Tortillas
  • 1 cup Monterey Jack Cheese shredded
  • 1/2 Yellow Onion diced
  • 1 Roma Tomato diced
  • 1/2 bunch of Cilantro chopped


To prepare the chicken filling:

  • In a medium bowl, combine together the 2 cups of Shredded Chicken, 1/2 tsp of Kosher Salt, 1/2 of of a 7 oz can of Green Chilis, 1 cup of Shredded Monterey Jack Cheese, and 1/2 Lime juiced.
  • In a medium saucepan, melt the 1 tbsp Salted Butter. Add in the 1/2 of diced Yellow Onion and the 1 clove of Garlic until the onion is translucent and garlic is fragrant.
  • Stir the onion mixture into the chicken mixture and set aside.

To make the sour cream sauce:

  • In the same medium saucepan from the onions, melt the 3 tbsps of Salted Butter. Once melted, add in the 3 tbsps of All Purpose Flour and stir to fully combine.
  • Slowly pour in the 2 cups of Chicken Broth, stirring well to allow the mixture to thicken. Once all broth has been added, allow mixture to come to a soft boil and allow to continue to thicken for just another 1-2 minutes.
  • Stir in the 2/3 cup of Sour Cream, 1 clove of Garlic, and 1/2 of of a 7 oz can of Green Chilis. Then stir in the 3/4 tsp of Kosher Salt, 1/2 tsp of Cumin, 1/4 tsp of Cayenne Pepper, and 1/4 tsp of Coriander.

To assemble:

  • Preheat the oven to 375 degrees Fahrenheit.
  • Spray a 9x13 pan with oil and set aside your assemble station.
  • Place 1 Flour Tortilla on a cutting board or flat surface and add in 1/2 cup of the Chicken Mixture. Folding in the sides of the tortilla and then rolling up to tightly form the enchilada.
  • Place the rolled enchilada into the 9x13 pan, repeating this process with all 8 tortillas.
  • Once all 8 tortillas are tightly packed into the pan, pour the sour cream sauce over the top. Fully coating each enchilada and filling in the sides.
  • Top with the remaining 1 cup of Monterey Jack Cheese and bake for 25 minutes or until the cheese has turned a golden brown.
  • Top with the remaining diced onion, diced tomato, and cilantro.
  • Enjoy!
Keyword chicken, enchiladas, sour cream
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