This Chicken Enchiladas with Sour Cream Sauce Recipe is so good, you will want to put this recipe on your regular rotation list!
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.
Chicken Enchiladas with Sour Cream Sauce 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.
My family and I really enjoyed this recipe. 5 stars!
I am so glad you did! I appreciate you letting me know! Thank you 🙂
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.
I’m glad you were able to adjust the recipe to your preference.