Chicken Enchiladas with Sour Cream Sauce (2024)

4.50 from 6 votes

Course: Main Dishes

Cuisine: Mexican

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Author: Andrea

• ▢ 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 tablespoon butter
• ▢ 3 tbsp flour
• ▢ 2 cup chicken broth
• ▢ 1 cup light sour cream
• ▢ 1 (4 ounce) 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

• Preheat oven to 400°F (200°C).

• 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, ½ of the green chiles, 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-side down into a lightly greased 9x13 pan. Continue until the remaining ingredients are used.

• Pour the remaining sauce over the top of the enchiladas. Bake for 25-30 minutes, or until the sauce bubbles and begins to brown. Remove from oven and garnish with cilantro.

STORE leftover Chicken Enchiladas with Sour Cream Sauce by placing them in an airtight container and refrigerate for up to 3 days. To FREEZE, wrap each enchilada in plastic wrap or aluminum foil, then place it in a freezer-safe bag for up to 3 months.

To REHEAT, thaw overnight in the refrigerator if frozen, then bake at 350 degrees F (175°C) for 20-25 minutes, or until heated through. Alternatively, microwave on medium heat until warmed.