Sour Cream Chicken Enchiladas

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Sour Cream Chicken Enchiladas

These creamy sour cream chicken enchiladas are an easy, comforting dinner made with shredded chicken, green chiles, cheese, and a rich homemade sour cream sauce.

Prep Time 20

Cook Time 25

Total Time 45

Servings Servings

Ingredients

For the Enchiladas:

2 cups shredded cooked chicken
3 green onions sliced (light and dark parts separated)
½ cup shredded Monterey Jack cheese
1 4 oz can diced green chiles
¼ teaspoon salt
1 teaspoon chili powder
½ teaspoon smoked paprika
10 corn tortillas

For the Sour Cream Sauce:

2 tablespoons butter
2 tablespoons flour
1½ cups chicken broth
½ cup sour cream
¾ cup shredded Monterey Jack cheese

Instructions

Preheat oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick spray.
In a medium bowl, mix together shredded chicken, the light parts of the green onions, ½ cup cheese, green chiles, salt, chili powder, and smoked paprika.
Warm the tortillas (see tip below) to prevent cracking. Spoon about 2 tablespoons of filling into each tortilla, roll them up, and place seam-side down in the baking dish.
In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1–2 minutes, until lightly golden. Slowly whisk in chicken broth and cook for 2–3 minutes, until slightly thickened. Remove from heat and stir in sour cream and ¾ cup cheese until smooth. Taste and season with salt if needed. Pour the sauce evenly over the enchiladas.
Bake for 15–20 minutes, or until hot and bubbling.
Top with the dark green parts of the green onions and serve immediately.

Notes

Warm Corn Tortillas: To keep corn tortillas from cracking, microwave the stack for 20 seconds, flip (move the top half to the bottom), and microwave another 20 seconds. They should be soft and pliable but not too hot

Thin out the sauce if needed: If the sauce gets too thick after adding the cheese and sour cream, you can whisk in a splash of broth or milk to loosen it up.

Don’t boil the sauce after adding sour cream: High heat can cause it to curdle. Be sure to remove the pan from the heat before stirring in the sour cream.

Nutrition