• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Heather Likes Food logo

  • Recipe Index
  • About
  • Contact
  • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home / Recipes / Chicken

    Sour Cream Chicken Enchiladas

    By Heather · Published: Jan 20, 2017 · Updated: Jul 17, 2019 · This post may contain affiliate links · See the privacy policy linked in my footer.

    Jump to Recipe Print Recipe

    These Sour Cream Chicken Enchiladas are saucy, creamy, and the perfect way to use up that left-over shredded chicken! My recipe uses no cream soups and is just about as easy to make!  Sour Cream Chicken Enchiladas on a blue plate

    Sour Cream Chicken Enchiladas

    I'm sure most everybody has tried some variation of this recipe at least once, but I'm not sure that the ones you tried were as good as these! I grew up eating my Mom's version which I LOVE, but her recipe, like many, uses cream of chicken soup as a base for the sauce.

    Now I'm not proclaiming to be the picture-child of healthy eating, but sometimes I prefer to not have all my food come out of a can, just sayin'. Soo this is a revved-up version of a classic recipe that probably was found on the back of a Campbell's can at some point in history.

    Want to make green chile sour cream chicken enchiladas but don't want to go through the work of rolling up tortillas? I've got you. Try this Sour Cream Chicken Enchilada Skillet-- all the flavor without all the work! Or try this Easy Beef Enchilada Skillet or this Chicken Black Bean Enchilada Skillet-- same concept, different flavors.

    How to Make Sour Cream Chicken Enchiladas with Corn Tortillas

    Don't let the fact that the sauce is made from real ingredients scare you! Real food=Scary? Hmmm. Shouldn't it be the other way around?

    Anyway, it's simple and you can do it!  You're basically making your own cream of chicken soup.

    1. You'll start with a basic roux (Roux is fancy speak for equal parts fat and flour) and let it cook for a minute and then stir in some chicken broth.
    2. That's it, well kind of. You'll have to read the recipe to find out the rest!

    How to Cook Shredded Chicken for the Enchiladas

    The recipe calls for  2 cups cooked, shredded chicken breast. I always roast my chicken breasts in the oven when I need cooked chicken for a recipe as opposed to boiling, microwaving (don't eveeeeeeer do this-please?), or pan frying.

    Why? Because it's easy, almost mess-free ( I loathe cleaning boiled chicken pans) and makes the chicken moist and flavorful. Always season your chicken with salt and pepper before you put it into a recipe, it makes all the difference!

    Just preheat your oven to 375 degrees Fahrenheit and place boneless, skinless chicken breasts on a rimmed baking sheet. Season with salt and pepper, drizzle with olive oil and bake for 25-30 minutes or until cooked through. Chicken breast is done when an instant-read thermometer reads 165 degrees.

    Tips for Making the BEST Sour Cream Chicken Enchiladas

    • Season your chicken! There's nothing worse than biting into a saucy bite of enchilada to have the fillig be totally tasteless! Avert this possibility by seasoning your chicken well with salt and pepper before shredding and rolling into enchiladas.
    • Add more spice (if you like it spicy)-- as written, the recipe makes a very mild, creamy sauce. If you like your sour cream chicken enchiladas to have a little more pizzazz season accordingly with more chipotle chile powder, the addition of spicier green chiles or even the use of canned diced jalapenos.
    • Warm those tortillas! Corn tortillas don't like to bend without breaking unless they are very warm. I like to warm my tortillas in the microwave, wrapped in a dish towel. It usually takes about 60 seconds for a stack of 12 tortillas to get warm. I then leave them in the towel, taking one tortilla out at a time to keep them warm.
    Green Chile Sour Cream Chicken Enchiladas in glass casserole dish
    Southwestern Potato and Corn Chowder | heatherlikesfood.com

    Sour Cream Chicken Enchiladas

    These Sour Cream Chicken Enchiladas are saucy, creamy, and the perfect way to use up that left-over shredded chicken! My recipe uses no cream soups and is just about as easy to make!  
    By Heather Cheney
    Print Pin Rate
    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Total Time: 50 minutes
    Servings: 12 enchiladas

    Ingredients

    • 12 corn tortillas
    • 2 cups chicken breast cooked and shredded
    • 2 cups Monterrey jack cheese grated
    • 3 tablespoons flour
    • 3 tablespoons butter
    • 2 cups chicken broth
    • 1 cup sour cream
    • 4 ounces canned diced green chiles
    • ⅛ teaspoon Chipotle Chili Powder -optional NOT the same as regular chili powder Adding this gives the sauce a little kick and a bit of smoky flavor
    • ½ teaspoon dried oregano

    Instructions

    • Preheat oven to 350° Fahrenheit
    • Combine the shredded chicken and 1 cup of Monterrey jack cheese in a small mixing bowl.
    • In a medium saucepan melt butter over medium heat and add flour. Stir to combine and let cook, stirring for 1 minute. Add in broth and whisk until it comes to a boil, is smooth and thickened. Remove from heat. Stir in sour cream, green chiles, chipotle chili powder and oregano.
    • In a 9×13" pan, spread about ½-¾ of a cup of the sauce across the bottom of the pan. 
    • Warm the corn tortillas in the microwave until they are pliable and don’t crack when rolled. 
    • Working one at a time, put a portion of the chicken and cheese mixture into the center of the tortilla and roll. Place in the pan and repeat until all the chicken and tortillas are gone. 
    • Pour the remainder of the sauce over the top of the enchiladas making sure that all edges are covered.
    •  Top with the remaining 1 cup of cheese and bake for 25 minutes or until the sauce is bubbly and then under the broiler for 1-3 minutes to brown the cheese and make it look delicious!

    Nutrition Facts

    Serving: 1 enchilada | Calories: 228 kcal | Carbohydrates: 14 g | Protein: 12 g | Fat: 13 g | Saturated Fat: 7 g | Cholesterol: 50 mg | Sodium: 362 mg | Potassium: 225 mg | Fiber: 1 g | Vitamin A: 370 IU | Vitamin C: 6.4 mg | Calcium: 192 mg | Iron: 0.9 mg

    Nutrition and Food Safety Disclosure

    ARE WE FRIENDS ON INSTAGRAM?Tag me @heatherlikesfood and use #heatherlikesfood so I can see what you're making and enjoying!
    Save This Recipe for Later!
    « Bruschetta Chicken Bake
    Raspberry Oreo Fluff »

    Most Recent Recipes

    Sloppy Joe on a white plate with pickle and potato chips

    Instant Pot Sloppy Joes

    3 crunchy ground beef tacos

    Mexican Style Ground Beef Taco Meat

    Glass bowl of guacamole with chip inside

    The Actual Chipotle Guacamole Recipe

    Close up of biscuit with a pat of butter on it

    The Easiest Homemade Drop Biscuits

    Reader Interactions

    Did you make this recipe? Drop me a comment and let me know how it turned out! Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Headshot of Heather in an apron

    Hi, I'm Heather! Want to become a rockstar cook? I’m a former chef, caterer, and culinary arts school graduate that just wants to help you make some killer food! I truly believe that with a little know-how anyone can totally rock their kitchen. Stick around for ultimate recipes of your favorite foods, cooking tips, guides, and more!

    More about me →

    Popular Recipes

    • The Best Super Moist Oven Baked BBQ Chicken
    • One Pan Sour Cream Chicken Enchilada Skillet
    • Hawaiian Shoyu Chicken
    • The Best Sloppy Joe Sauce
    • Coffee Cake in a Cup
    • Baked Ricotta Chicken
    • Mom's Classic Meatloaf Recipe
    • Beef Teriyaki Stir Fry
    Email opt in image
    • Dinner Recipes
    • Breads
    • Side Dishes
    • Breakfast Recipes
    • Appetizer Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Email
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. This site uses cookies and generates income via ads.

    Copyright © 2022 Heather Likes Food, LLC