Chicken Enchiladas with Sour Cream Sauce
Servings: 4
Calories: 742kcal
These Chicken Enchiladas with Sour Cream Sauce are creamy, cheesy, and full of flavor — made with tender shredded chicken, melty Colby Jack cheese, and a rich, homemade sour cream sauce. Baked until golden and bubbly, they’re comforting, delicious, and just as irresistible as classic beef enchiladas!
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Equipment
- 9"x13" casserole dish or a baking sheet pan
Ingredients
For the Chicken Filling
- 2 tablespoon unsalted butter
- 1 medium onion chopped
- 2 teaspoon garlic minced
- 1 4 oz can green chiles not drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- 2 cups cooked chicken shredded or chopped, rotisserie works well
- 1 cup Colby Jack cheese grated, see NOTES
For the Sour Cream Sauce
- 3 tablespoon unsalted butter
- 3 tablespoon all-purpose flour
- 2 cups chicken broth warmed in the microwave or on the stove
- 1 cup sour cream
- 1 4 oz can green chiles not drained
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
For Assembly
- 8 - 10 flour tortillas fajita size (not the big ones)
- 1½ cups Colby Jack cheese shredded, see NOTES
- 2 tablespoon cilantro fresh, chopped, for garnish
Instructions
- Preheat oven to 375°F.
Prepare the Chicken Filling
- In a large skillet, melt the butter over medium heat. Add the onions, and sauté until they are soft, about 4 to 5 minutes.2 tablespoon unsalted butter, 1 medium onion
- Stir in the minced garlic, and sauté for 30 seconds. Stir in the green chiles, cumin, chili powder, salt, and pepper. Stir and sauté for about 1 to 2 minutes. Stir in the chicken until fully coated. Remove heat and stir in the cheese until melted. Set aside.2 teaspoon garlic, 1 4 oz can green chiles, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 2 cups cooked chicken, 1 cup Colby Jack cheese
Prepare the Sour Cream Sauce
- In a separate skillet (or clean out the skillet you prepared the chicken in), melt the butter over medium heat. Stir in the flour, and cook for 1 minute.3 tablespoon unsalted butter, 3 tablespoon all-purpose flour
- Slowly whisk in the warmed chicken broth. Continue stirring until lumps are gone and it becomes slightly thickened and silky.2 cups chicken broth
- Turn the heat to low and stir in the sour cream, green chiles, onion powder, garlic powder, salt, and pepper. Stir until smooth and any lumps are gone. Set aside.1 cup sour cream, 1 4 oz can green chiles, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon Kosher salt, ½ teaspoon black pepper
Assemble and Bake the Enchiladas
- Wrap the tortillas in a napkin (or paper towels) and microwave on HIGH for 30 seconds to 1 minute, until the tortillas are warmed and very pliable.8 - 10 flour tortillas
- Spoon or ladle a thin layer of the sauce over the bottom of a 9x13" baking dish.
- Place a tortilla at the end of the dish. Spoon about ¼ cup of the chicken filling down the center of the tortilla. Roll tightly and place seam-side down. Repeat with the remaining tortillas.
- Spoon or ladle the remaining sauce over the top of the row of enchiladas. Sprinkle the cheese down the middle of the enchiladas.1½ cups Colby Jack cheese
- Bake in the preheated oven (375°F) for 20 to 25 minutes, or until bubbly and the cheese is lightly browned in spots. Remove from the oven and let rest for 5 to 10 minutes. Garnish with cilantro and serve at once.2 tablespoon cilantro
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Cheese Options: Colby Jack gives these enchiladas a creamy, mild flavor, but Monterey Jack, Pepper Jack, or a Mexican blend all work great too. For the smoothest melt, shred your cheese from a block — pre-shredded cheese contains anti-caking agents that can affect texture.
- Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 325°F for 15–20 minutes or in the microwave until warmed through. Add a splash of chicken broth or extra sauce before reheating to keep them moist.
- Freezing: You can freeze unbaked enchiladas (without the sour cream sauce) for up to 2 months. Thaw overnight in the fridge, add the sauce, and bake as directed.
Nutrition
Calories: 742kcal | Carbohydrates: 44g | Protein: 46g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 764mg | Potassium: 530mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1818IU | Vitamin C: 3mg | Calcium: 750mg | Iron: 5mg