Sour Cream Chicken Enchilada Recipe with Creamy Green Chile Sauce
These creamy sour cream chicken enchiladas feature tender shredded chicken, mild green chiles, melted Colby Jack cheese, and a homemade sour cream sauce. Wrapped in soft flour tortillas and baked until golden and bubbly, they’re a comforting Mexican-inspired family dinner.
- Cook Time: 20-25 minutes
- Total Time: 0 hours
- Yield: 8-10 enchiladas
- Category: Dinner
- Method: Stovetop, Baking
- Cuisine: Mexican-inspired
Ingredients
For the Chicken Filling:
2 tablespoons unsalted butter
1 medium onion, chopped
2 teaspoons minced garlic
1 (4-ounce) can green chiles, undrained
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
½ teaspoon black pepper
2 cups cooked chicken, shredded or chopped
1 cup grated Colby Jack cheese
For the Sour Cream Sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth, warmed
1 cup sour cream
1 (4-ounce) can green chiles, undrained
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon black pepper
For Assembly:
8–10 fajita-size flour tortillas
1½ cups shredded Colby Jack cheese
2 tablespoons chopped fresh cilantro, for garnish
Instructions
1. Preheat the oven to 375°F.
2. Prepare the chicken filling: Melt 2 tablespoons butter in a large skillet over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened.
3. Stir in the minced garlic and cook for 30 seconds. Add the green chiles, cumin, chili powder, salt, and pepper. Cook for 1–2 minutes.
4. Stir in the cooked chicken until evenly coated. Remove from the heat, add 1 cup Colby Jack cheese, and stir until melted. Set aside.
5. Prepare the sauce: Melt 3 tablespoons butter in a separate skillet over medium heat. Stir in the flour and cook for 1 minute.
6. Gradually whisk in the warmed chicken broth. Continue stirring until smooth, lump-free, and slightly thickened.
7. Reduce the heat to low. Stir in the sour cream, green chiles, onion powder, garlic powder, salt, and pepper. Mix until smooth and silky. Set aside.
8. Warm the tortillas: Wrap the flour tortillas in a napkin or paper towels and microwave on HIGH for 30 seconds to 1 minute, until warm and pliable.
9. Assemble: Spread a thin layer of sour cream sauce over the bottom of a 9×13-inch baking dish. Add approximately ¼ cup chicken filling to the center of each tortilla. Roll tightly and arrange seam-side down in the dish.
10. Pour the remaining sour cream sauce evenly over the enchiladas. Sprinkle 1½ cups shredded Colby Jack cheese down the middle.
11. Bake at 375°F for 20–25 minutes, until the sauce is bubbly and the cheese is melted and lightly browned in spots.
12. Remove from the oven and rest for 5–10 minutes. Garnish with chopped cilantro and serve warm.
Notes
Rotisserie chicken works well for this recipe. Remove the skin and bones before shredding or chopping.
For smoother melting, shred Colby Jack cheese directly from a block.
Warm the chicken broth before adding it to the butter and flour mixture to help create a smooth sauce.
Keep the heat low after adding sour cream. Avoid boiling the sauce to prevent separation.
Warm the tortillas before rolling to help prevent tearing.
Use fajita-size flour tortillas rather than large burrito-size tortillas.
For a spicier variation, use hot canned green chiles instead of mild.
Monterey Jack cheese can be substituted for Colby Jack, although the flavor will differ slightly.
Refrigerate leftovers in airtight containers for up to 3–4 days.
Reheat leftovers thoroughly to an internal temperature of 165°F.
Freezing may change the consistency of the sour cream sauce and soften the tortillas.
Find it online: https://elitesrecipes.com/sour-cream-chicken-enchilada-recipe/