Go Back
sour cream chicken enchilada recipe
Nancy

Sour Cream Chicken Enchilada Recipe

These creamy and cheesy chicken enchiladas are perfect for family dinners or gatherings. The sour cream and green chile sauce adds a mild heat and rich flavor that pairs wonderfully with shredded chicken and melted mozzarella. You can prepare them ahead, store them in the fridge or freezer, and enjoy a warm, comforting meal in no time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Calories: 428
Ingredients Method

Ingredients
  

  • 2 tablespoons butter – adds richness and helps sauté the aromatics.
  • 1 cup 142 grams chopped onion – fresh onion gives a sweet base flavor.
  • 1 4.5 oz can green chiles – use mild or hot depending on your spice preference.
  • 2 tablespoons all-purpose flour – helps thicken the creamy sauce.
  • 1 cup 250 ml chicken broth – adds flavor and loosens the sauce to the right texture.
  • 1 cup 227 grams sour cream – gives the dish its creamy tangy signature flavor.
  • 10 large flour tortillas – soft and pliable for easy rolling.
  • 3 cups 455 grams cooked shredded chicken – rotisserie chicken works great here.
  • 8 oz 226 grams shredded mozzarella cheese – shred fresh for better melt and taste.
  • Suggested Toppings:
  • Salsa – adds brightness and spice.
  • Cilantro – gives a fresh finish.
  • Green onions – for a mild crunch.
  • Lettuce – adds a cooling contrast.
  • Avocado – creamy texture balances the spice.
  • Tomatoes – for freshness and color.

Method
 

  1. Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole or baking dish and set it aside. This helps prevent the enchiladas from sticking and makes cleanup easier after baking.
  2. In a large skillet over medium heat, melt the butter. Add the chopped onions and green chiles, then sauté for about 3–4 minutes until the onions are soft and fragrant. Stir in the flour and cook for a minute, then slowly whisk in the chicken broth until the sauce is smooth and slightly thickened. Stir in the sour cream and let it cook for another 2–3 minutes until creamy.
  3. In a large bowl, combine half of the prepared sauce with all of the shredded chicken and half of the shredded mozzarella cheese. This mix becomes the flavorful filling for your enchiladas. The sauce keeps the chicken juicy and gives every bite a creamy finish.
  4. Take one tortilla at a time, add a spoonful of the chicken mixture down the center, then roll it up tightly. Place each rolled tortilla seam-side down into the prepared baking dish. Continue until all tortillas are filled and placed in the dish.
  5. Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the rest of the mozzarella cheese over the top. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 15–20 minutes until the cheese is melted and the sauce is bubbling hot.
  6. Once baked, remove the enchiladas from the oven and let them sit for 5 minutes. Serve warm with your favorite toppings like salsa, cilantro, avocado, or chopped green onions for extra flavor and texture.