Chicken Enchiladas with Sour Cream Sauce

This Chicken Enchiladas with Sour Cream Sauce Recipe is so good, you will want to put this recipe on your regular rotation list!

Chicken Enchiladas with Sour Cream Sauce
I think everyone loves Chicken Enchiladas with Sour Cream Sauce. You may call them Sour Cream Chicken Enchiladas, but whatever you call them, your family will love them.

I have had these enchiladas at most every Mexican restaurant around town. Some are definitely better than others.

I like mine with a good spice mixed in with the shredded chicken and with the creamy, cheesy sour cream sauce on top.

I always want extra sauce and often ask for extra sauce, because it is so good to have enough with every bite of enchilada, but I also like to scoop it up with Mexican rice, with a tortilla chip, or with refried beans on a tortilla chip! I know, I’m just wild with all the ways I eat it!

So I browsed through a few recipes, trying to find the best one. I found one that was close to what I wanted. It looked pretty spot on except for a few things, which I changed. So, after a little testing, here is my favorite Chicken Enchiladas with Sour Cream Sauce recipe.

My version is a lower calorie and more flavorful version.

I hope you’ll give this recipe a try, because it’s a really, good one!

If you need a few more items to pair with these enchiladas, then check out our Mexican recipes.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Chicken Enchiladas with Sour Cream Sauce Recipe

This Chicken Enchiladas with Sour Cream Sauce Recipe is so good, you will want to put this recipe on your regular rotation list!
4.50 from 6 votes
Pin Rate
Course: Main Dishes
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 enchiladas
Calories: 309kcal
Author: Andrea
Print Recipe

Ingredients

  • 8-10 flour tortillas - OR corn if you prefer
  • 2 cup cooked chicken - shredded
  • 1 1/2 cup shredded pepper jack cheese
  • 1/4 cup habanero cheese
  • 1 tbsp butter
  • 3 tbsp flour
  • 2 cup chicken broth
  • 1 cup light sour cream
  • 1 (4 oz) can diced green chilis
  • 1/2 tsp garlic powder
  • 1/4 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • fresh cilantro - for garnish

Instructions

  • Preheat oven to 400 degrees.
  • In a saucepan, melt butter. Stir in flour and cook for one minute. Add chicken broth and, whisk until smooth. Cook over medium heat until thick and bubbly.
  • Stir in sour cream and ½ of the green chilis and ½ of the cheese blend. Set aside.
  • In a small mixing bowl, combine shredded chicken, remaining chiles, cheese and spices.
  • Place an equal amount of chicken mixture into each tortilla along with a spoonful of sour cream sauce. Roll and place seam down into a lightly greased 9x13 pan. Continue until remaining ingredients are used.
  • Pour remaining sauce over the top of the enchiladas. Bake for 25-30 minutes, or until sauce bubbles and begins to brown. Remove from oven and garnish with cilantro.

Nutrition

Serving: 1enchilada | Calories: 309kcal | Carbohydrates: 20g | Protein: 19g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 650mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 0.4mg | Calcium: 277mg | Iron: 2mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 2 stars
    You could do without the coriander, cumin, chili powder, paprika and the habenero cheese and pepper jack cheese. Use cheddar cheese and regular sour cream. There were too many spices. I used garlic not the powder. Simple is better.