Easy Sour Cream Chicken Enchiladas

As an Amazon Associate I earn from qualifying purchases.

Make a batch of delicious sour cream chicken enchiladas for dinner tonight! This is an easy main dish casserole recipe featuring a sour cream white sauce and no canned soups.

These white chicken enchiladas also freeze well so you can even make a double batch. Check out our post on how to freeze casseroles if you are interested in turning this into a freezer meal.

sour cream chicken enchiladas in baking dish over red cloth napkin.

I have made quite a few different variations of chicken enchiladas over the years. I have made white chicken enchiladas with canned soup. I have made green chicken enchiladas by painstakingly picking the leaves off a whole bunch of cilantro (that was before kids, ahem). 

A picture showing the cover images for all three cookbooks written by Aileen Clark.

You may also like instant pot chicken and dumplings.

Glass baking dish with chicken enchiladas in sour cream white sauce.

The hunt for the best sour cream chicken enchiladas

With all of the chicken enchiladas I have made, none of them came out quite right. There was something that just seemed, off. Enter these easy sour cream chicken enchiladas. I used leftover shredded chicken and spent no more than 20 minutes of prep time on this family-friendly meal. The rest of the time, the chicken enchiladas are spent baking in the oven.

sour cream chicken enchiladas with monterey jack cheese in a glass baking dish.

They get all gooey and cheesy and creamy. The sour cream sauce really makes the white chicken enchiladas the best batch I have ever tasted. They are so good. But don’t take my word for it. Make them yourself and then decide.

chicken enchiladas in a white sauce sitting in a baking dish.

Other Mexican casserole recipes:

chicken enchiladas in a white sauce sitting in a baking dish.

Sour Cream Chicken Enchiladas

Aileen Clark
Make a batch of delicious sour cream chicken enchiladas for dinner tonight! This is an easy recipe featuring a sour cream white sauce and no canned soups. These white chicken enchiladas also freeze well so you can even make a double batch.
4.34 from 6 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course dinner
Cuisine Mexican
Servings 8
Calories 765 kcal

Ingredients
  

  • 3 cups shredded chicken
  • 3 cups monterey jack cheese shredded
  • 8 flour tortillas medium soft taco size
  • 3 tbsp unsalted butter
  • 3 tbsp flour any variety
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 ounce can mild diced green chilies

Instructions
 

  • Preheat your oven to 350 degrees. Grease a 9x13 baking dish and set aside. 
  • In a medium bowl, mix together the shredded chicken and cheese. 
  • Scoop the chicken mixture into the center of the flour tortillas. Roll lengthwise and place seam-side down in your baking dish. 
  • Place a pot over medium-high heat on your stove. 
  • Melt the butter and whisk in the flour to form a rue. Continue whisking until it turns golden brown. 
  • Pour in the chicken broth and continue to mix. 
  • Bring to a boil, then reduce to a simmer. 
  • Cook for 5 minutes, until the white sauce starts to thicken. 
  • Remove from heat and let cool slightly.
  •  Slowly mix in the sour cream until fully combined. 
  • MIx in the mild green chilies. 
  • Pour over the prepared enchiladas. 
  • Bake uncovered for 20 minutes, until hot and bubbly. 

Notes

To freeze: Prepare the sour cream chicken enchiladas up to the point of baking. Let cool then cover tightly with foil. Label and freeze up to 3 months. Defrost in the refrigerator overnight or bake frozen with an additional 15-20 minutes of cook time. 

Nutrition

Calories: 765kcal
Tried this recipe?Let us know how it was!
Did you try this recipe for sour cream chicken enchiladas? Let us know what you thought below with a rating and comment. You can also tag us on with your creations on social media using @aileencooks.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. If I leave out the chicken and chicken stock (trading it for vegetable stock), how else would I charge the other ingredients (maybe either with or without pinto beans?). I don’t eat meat, but I do eat dairy. Would the vegetable stock ruin it? Thank you.

  2. If I leave out the chicken, how else would I charge the other ingredients (maybe eith or without pinto beans?). I don’t eat meat, but I do eat dairy. Thank you.