Simply Sour Cream Chicken Enchiladas

Simply Sour Cream Chicken Enchiladas created by alenafoodphoto

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!

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Debs Recipes
Contributor
@Debs Recipes
Contributor
"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!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. biasetti
    I tried the enchiladas this evening and found them very good and easy to make. I made them with corn tortillas as these are my favorite. I believe people should use what they prefer.
    Reply
  2. robranger714
    Enchiladas are not made with flour tortillas. More often they come out chewy . Stick with authentic and use corn tortillas that have been lighyly fried for about 10 sec in your favorite oil.
    Reply
  3. Michelle G.
    This is one of the best chicken enchilada recipes I have made, by far!!! The sauce is what makes it!! I have 3 picky, picky, PICKY eaters and ALL of them ate this!! I used store bought shredded chicken so I added cumin, garlic powder, onion powder, and a little bit of chicken stock to the chicken. We will definitely make this again…thank you for this recipe!!
    Reply
  4. dogmopkc
    I think the problem with any of these recipes is that they are made to be hot, and I like the flavors but need mild. So I left out the chilies for fear it would be too hot. I always buy mild salsa. Can anyone suggest a way to put some flavor in that does not burn your mouth? I actually did put taco seasoning on my chicken when cooking it. I thought about trying taco sauce that you can buy in the stores. If anyone has any suggestions, thanks.
    Replies 1
  5. Judy R.
    Made these last night. My husband LOVED them. I usually make them with a can of the green enchilada sauce but these beautiful, flavorful “white” ones topped the others. The sauce was easy to make and I followed the recipe but upped the cheese … delicious!
    Reply
see 974 more icons / navigate / navigate-down
Advertisement