Simply Sour Cream Chicken Enchiladas

"Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!"
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by Swirling F. photo by Swirling F.
photo by Anonymous photo by Anonymous
photo by Oliver1010 photo by Oliver1010
photo by Jeanie L. photo by Jeanie L.
Ready In:




  • In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
  • Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
  • Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  • Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.
  • Remove from heat; stir in sour cream and green chilies.
  • Pour sauce evenly over enchiladas.
  • Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Questions & Replies

  1. Can I sub pork for the chicken?
  2. I am getting ready to make these Wednesday for company - has anyone shredded their chicken first ???
  3. I am gulten free, can I use corn tortilla's?
  4. can you make/prep the night before ? I'm wondering if the tortillas will get soggy...
  5. Can you add queso fresco to the cheese blend?


  1. I followed this recipe to the letter and it was PHENOMINAL! Why do people have to "tweak" recipes? And then how can they rate your recipe as a "5" if they're, "I added this, and left out that". Aren't they then rating their own recipe? I regress...GREAT DISH, Deb.
  2. I just made these tonight and they were SO SO SO good!! I added a little cajun seasoning to the chicken while it was cooking with the onions to give it extra flavor. The other thing I did that was not mentioned in the recipe but suggested by other reviewers, was to add a can of Rotel to the sauce mixture. I used the Rotel tomatoes with habenero peppers to give it some extra spice. It turned out to have such a great flavor! Much better than anything I've had in Mexican restaurants. Thank you so much for posting! This will be made again real soon!! :)
  3. These were so good (and probably so bad for you, but so good!) My husband usually eats dinner without much fanfare but he couldn't stop commenting on how great these were. I blended up my canned chilies in the food processor to better distribute the flavor and that worked out quite well. Might even use an extra can next time for more spice.
  4. We loved this recipe. I will admit, I read a lot of reviews before hand and tweaked the recipe based on comments. I used a Rotisserie chicken from the store and shredded it. I sauteed the onions in the oil with some Nature Seasonings. Once done I added the chicken, a pinch of garlic powder, pepper, salt and 1 tsp taco seasonings. I then added a can of original Rotel (that I drained of liquids first). I used this mixture and put into the tortillas with the cheese. The sauce I did just as the recipe suggests and I even used fat free sour cream. I added more black pepper to the sauce as well. We also served with a bunch of toppings. I topped mine with fresh cilantro, fresh diced jalapenos, lime slices and avocado slices. The others also topped theirs with salsa and/or hot sauce. I will be making this at LEAST once a month and sharing the recipe with others as well!! Thanks!!
  5. Wow! Very rich, creamy and absolutley delicious! I layered mine and froze them. I baked them @ 400, covered with foil for about an hour and half. Turned out perfect! Thanks so much.


  1. Years ago I started getting lazy. I no longer roll the filling up into the tortilla (corn for me). I simply put a thin layer of sauce on the bottom of my pan, line with tortillas, some in quarters to fill in the corners of the pan, the put in a layer of filling , then sauce, then cheese and repeat again. just like with lasagna. Bake and cut in squares to serve. comes out great.
  2. I added taco seasoning, 8 oz of softened cream cheese, and an additional can of green chiles to the chicken mixture. I also used white corn tortillas heated up slightly in a pan with PAM before rolling the enchiladas. I topped with sliced pickled jalapeños for a nice crunch and kick. it was very yummy!
  3. You can also use Rotel diced tomatoes with habanero peppers to give it a very tasty kick.
  4. I haven't made this recipe yet, but when I do, I'll change the cheese to 'Pepper Jack' for a little additional flavor and heat.
  5. Tortillas changed to 12 blue corn tortillas and added chopped frozen hot green chile from Hatch, NM (the absolute best on the planet!)


A happily married wife and mom of two young adults, who enjoys a variety of creative pursuits including a love of cooking and baking. I also enjoy gardening, nature, travel, and skiing. <img src=""> Recipezaar is my favorite cooking website. I can't believe eight years have passed since I first found this wonderful cooking community! Life circumstances have recently kept me away, but I hope to be back soon. I really appreciate those who have kindly reviewed or photographed my recipes ~ <img src=""> <img src=""> <img src="" hspace="3" vspace="5"><img src="" hspace="3" vspace="5"> <img src="" hspace="4" vspace="5"><img src="" hspace="3" vspace="5"> <img src="" hspace="4" vspace="5"><img src="" hspace="4" vspace="5"> <img src="" hspace="0" vspace="4"><img src="" hspace="0" vspace="4"> <img src="" hspace="1" vspace="5"> <img src="" hspace="1"> <img src="" hspace="2"> <img src="" vspace="3" hspace="4"> <img src=""> <img src=""> <img src=""><img src="" vspace="7"> <img src="" hspace="8" vspace="3"> <img src="" hspace="8" vspace="4">
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