Chicken Enchiladas Sour Cream (Print Version)
Tender chicken, tortillas, and creamy sour cream sauce create a comforting Tex-Mex classic.
# What You'll Need:
→ Filling
01 - 2 cups cooked shredded chicken
02 - 1 small onion, diced
03 - 1 teaspoon garlic powder
04 - 0.5 teaspoon ground cumin
05 - Salt and black pepper, to taste
→ Tortillas
06 - 8 to 10 corn or flour tortillas
→ White Sauce
07 - 1 tablespoon unsalted butter
08 - 1 tablespoon all-purpose flour
09 - 1.5 cups sour cream
10 - 0.5 cup chicken broth or milk
11 - 0.5 cup shredded Monterey Jack or queso blanco cheese
12 - Salt and black pepper, to taste
# Steps to Follow:
01 - Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
02 - Mix shredded chicken with diced onion, garlic powder, cumin, salt, and pepper in a mixing bowl until evenly combined.
03 - Spoon an equal portion of the chicken mixture into each tortilla, roll tightly, and arrange seam-side down in a baking dish.
04 - Melt butter in a saucepan over medium heat, stir in flour to form a roux, then gradually whisk in sour cream and chicken broth or milk until the sauce is smooth. Stir in shredded cheese until completely melted and season with salt and pepper.
05 - Pour the prepared white sauce evenly over the rolled enchiladas. Bake for 20 to 25 minutes until the sauce is bubbling and the top is lightly golden.
# Additional Tips::
01 -
- Uses everyday pantry and fridge favorites
- Ready to eat in under one hour
- Perfect for making ahead or freezing
- Irresistibly creamy and family approved
02 -
- High in protein thanks to the chicken
- Great for using leftover chicken or rotisserie meat
- The sauce keeps enchiladas moist even after reheating
03 -
- Warm your tortillas every time to avoid any cracking or tearing
- Always shred your own cheese for a smoother melt and zero clumping
- To speed up prep use store bought rotisserie chicken