Sour Cream Chicken Enchiladas Recipe

Save The Recipe

Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes

Sour Cream Chicken Enchiladas Recipe

This Sour Cream Chicken Enchilada recipe is some serious comfort food! The enchiladas are filled with chicken, cheese, corn, and green chiles and covered with a green chile cream sauce (made without canned soup!).

Course Main Course

Cuisine Mexican, New Mexican

Keyword chicken, green chile

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 270kcal

Author Jillian Wade

Cost $12.18

Equipment

9×13-inch baking dish or casserole dish
medium saucepan
whisk
large bowl
Microwave-safe plate
measuring cups and spoons
Spoon or spatula
Plastic wrap or foil

Ingredients

FOR THE ENCHILADAS:

8 (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese divided
1 ½ cups shredded cooked chicken
1 cup frozen corn
4 oz can diced green chiles

FOR THE GREEN CHILE CREAM SAUCE:

3 Tablespoons salted butter
3 Tablespoons flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ½ cups chicken broth
¾ cup sour cream
2 (4 oz) cans chopped green chiles

GARNISHES:

fresh cilantro chopped
Roma tomatoes seeded and chopped

US Customary - Metric

Instructions

Move the oven rack to the middle position and preheat the oven to 375℉. Lightly grease a 9×13-inch pan with nonstick cooking spray, set aside.

MAKE ENCHILADA FILLING:

Mix together 1 cup of cheese, chicken, corn, and 1 can of chopped green chiles.

FILL AND ROLL ENCHILADAS:

Stack the tortillas on a microwave-safe plate, and heat them on HIGH for 15-20 seconds to make them more pliable. Divide the chicken mixture among the tortillas.
Roll up the tortillas and place them seam side down in the prepared 9 by 13-inch pan.

MAKE GREEN CHILE CREAM SAUCE:

In a medium saucepan, melt the butter, and then stir in the flour, cumin, coriander and cook for 1 minute. Add chicken broth and whisk until mixture is smooth. Cook over medium heat until the sauce has thickened.
Whisk in the sour cream and remaining 2 cans of green chiles.

BAKE AND FINISH:

Pour the green chile sauce over the top of the enchiladas. Bake for 10 minutes, and then sprinkle the enchiladas with the remaining cheese, and bake for an additional 15 minutes.
Garnish with cilantro and tomatoes and serve.

Notes

If you serve these enchiladas with sides like Mexican rice and cornbread, then this will serve 8 people. If you just serve the enchiladas, then it will serve 4-6 people.

Storage Tips

Store: Leftover enchiladas can be stored in the fridge in an airtight container or covered with plastic wrap in the baking dish. They’ll stay fresh for up to 4 days.

Freeze: To freeze, assemble the enchiladas but hold off on baking. Cover the dish tightly with plastic wrap and then foil, or use a freezer-safe lid. Freeze for up to 2 months.
If freezing leftovers, let them cool completely before storing in individual portions in airtight containers.

Reheat (from fridge): Cover with foil and bake at 350°F for 20–25 minutes, or until heated through. You can also reheat individual portions in the microwave for 2–3 minutes.

Reheat (from frozen): Bake, covered with foil, at 375°F for 40–45 minutes, then uncover and bake for another 10–15 minutes to melt and brown the cheese.

Make Ahead Tips: This recipe is perfect for prepping ahead. Assemble the enchiladas and refrigerate (unbaked) up to 24 hours in advance. Add an extra 5–10 minutes to the baking time if going straight from the fridge.

Nutrition