Simple Sour Cream Chicken Enchiladas

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Simple Sour Cream Chicken Enchiladas – a very easy recipe made with a creamy homemade green & white sauce. A family-friendly weeknight winner!

I know summer is coming, and it will be brutal (hey, it’s Phoenix!), so I’m determined to enjoy using my oven while I can, and cranking out some dinners that have all the good stuff in them. And by good stuff, I mean CHEESE.

I actually made these easy creamy chicken enchiladas on a Sunday afternoon, while I was doing other things – it was the perfect end to a weekend. All of us sitting around the table enjoying a meal together.

Just kidding. My kids are 4 and 6. Do you see the green stuff in the picture below? Yes. So did they. *Sigh*  They DID eat the chicken though, and thought the sauce was good (guess they didn’t see the chilies?) but as a whole, decided it wasn’t for them. Who ARE these people?

This is a great recipe to make ahead! Just prepare and refrigerate, then bake for an extra few minutes when you are ready to eat.

The thing I love about this super easy chicken enchilada recipe is the prep and cook time. Very little, especially for the amount of flavor we get! If you watched the video above, you’ll see that it’s a 4 pronged process:

• Cook the filling
• Make the sauce
• Roll up the enchiladas
• Bake

A question I’m asked often is:

Can you freeze sour cream enchiladas??

The answer is… YES! Prepare them to Step 13 (below in the recipe), wrap tightly and freeze. This will be good for about 3 months in the freezer. Just thaw and heat in the oven at 350F until fully heated through.

Super simple ingredients, as always:

• Vegetable Oil – can be canola or any other kind of neutral-flavored oil. Olive oil also works!
• Onion – chop this up relatively small
• Garlic – Don’t skimp on the garlic.
• Ground Cumin & Ground Coriander – Rich and earthy, and perfect for deepening the flavor
• Chicken – I use boneless skinless chicken breasts.
• Flour Tortillas – zap them in the microwave for 30 seconds to soften them. Corn tortillas can be substituted if you prefer.
• Cheese – I prefer to grate my own for this, it melts so much better than using storebought. Cheddar or Monterey Jack cheese are perfect.
• Butter  –  I use salted butter
• Flour – all-purpose white flour. Nothing fancy over here.
• Chicken Stock – make your own or use a store-bought one. If you opt for a lower sodium variety, be sure to taste test your dinner and adjust seasoning to make sure it works!
• Sour Cream – full fat or reduced fat, either works great!
• Chopped Green Chiles – I buy these in a can from the Mexican food aisle at the grocery store.

How to make Simple Sour Cream Enchiladas: 

1. Preheat oven to 400F.
2. Heat the oil over medium-high heat in a large skillet and cook onion until softened.
3. Add in the garlic, cumin and coriander and cook for 30 seconds.
4. Add the chicken and cook until done.
5. Set aside.

1. Melt butter in a medium saucepan
2. Whisk in the flour to make a roux, stir and cook until bubbly then whisk in chicken stock.
3. Bring to a boil, whisking frequently.
4. Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.

1. Add a little sauce to the bottom of the baking dish (or spray with a little cooking spray)/
2. Add 1 Tbs cheese to each tortilla and divide cooked chicken mixture evenly between tortillas.
3. Roll each on up and place seam-side down in the baking dish.
4. Pour sauce evenly over enchiladas.
5. Top with remaining cheese.
6. Bake at 400F for 20 minutes until cheese is melted and the sauce near edges of baking dish is bubbly.
7. Remove from oven and let cool for 5 minutes.
8. If using, sprinkle cilantro over the top.
9. Devour.

FAQs and Kylee’s Notes

• Use pre-cooked shredded chicken in place of raw, you won’t need to cook it as long as if you were using raw.
• If you like things spicy, add some crushed red pepper flakes to the chicken when you add the cumin/coriander. Maybe a pinch of cayenne in the sauce.
• Add a can of black beans – boost the protein content!
• Add a little cheese to the sauce with the chilies. Because cheese is awesome.
• Add more garlic. Always room for that!
• Double or triple this. These are AWESOME after a little stay in the fridge. The flavors develop nicely.
• Serve with this Mexican Rice from Yellow Bliss Road
• Need more weeknight meals?
  • Chicken Enchilada Pasta – A big bowl of comfort, this meal will stick to your ribs and have everyone fight over leftovers! 
  • Classic Tuna Noodle Casserole – This old-time classic will bring you right back to childhood. Budget-friendly and easy to double for a crowd!
  • Skillet Turkey Chili Mac – Lightened-up with turkey vs beef, and packing a protein punch – this one is a family favorite!
  • ALL WEEKNIGHT MEALS

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Simple Sour Cream Chicken Enchiladas

A very easy recipe for Chicken Enchiladas with a creamy homemade green & white sauce. A family friendly weeknight winner!

5 from 5 votes

Print Pin

Course: Dinner

Cuisine: Mexican, Southwestern

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6

Calories: 516kcal

Author: Kylee Cooks

Want to scale this recipe?Simply click on the serving amount and move the slider up or down – the recipe will automatically adjust!

Ingredients

• 1 Tbs vegetable oil
• 1 medium onion chopped
• 2 Tbs garlic minced
• 1 Tbs ground cumin
• 1/2 Tbs ground coriander
• 1 lb chicken breast diced
• 6 flour tortillas softened
• 1 1/2 cups grated cheese divided
• 1/4 cup butter
• 1/4 cup flour
• 2 cups chicken stock
• 1 cup sour cream
• 4 oz can chopped green chilies

Optional

• Chopped fresh cilantro

Instructions

• Preheat oven to 400F.
• Heat the oil over medium in a large skillet and cook onion until softened.
• Add in the garlic, cumin and coriander and cook for 30 seconds.
• Add the chicken and cook until done.
• Set aside.
• Melt butter in a medium saucepan.
• Whisk in the flour to make a roux, stir and cook until bubbly then whisk in chicken stock
• Bring to a boil, whisking frequently.
• Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.
• Add a little sauce to the bottom of the baking dish.
• Add 1 Tbs cheese to each tortilla and divide cooked chicken evenly between tortillas.
• Roll each on up and place seam-side down in the baking dish.
• Pour sauce evenly over enchiladas.
• Top with remaining cheese.
• Bake at 400F for 20 minutes until cheese is melted and the sauce near edges of baking dish is bubbly.
• Remove from oven and let cool for 5 minutes.
• If using, sprinkle cilantro over the top.
• Devour.

Notes

FAQs and Kylee’s notes

• Use pre-cooked shredded chicken in place of raw, you won’t need to cook it as long as if you were using raw.
• If you like things spicy, add some crushed red pepper flakes to the chicken when you add the cumin/coriander. Maybe a pinch of cayenne in the sauce.
• Add a can of black beans – boost the protein content!
• Add a little cheese to the sauce with the chilies. Because cheese is awesome.
• Add more garlic. Always room for that!
• Double or triple this. These are AWESOME after a little stay in the fridge. The flavors develop nicely.

Nutrition

Calories: 516kcal | Carbohydrates: 27g | Protein: 29g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 120mg | Sodium: 747mg | Potassium: 542mg | Fiber: 1g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 6mg | Calcium: 302mg | Iron: 2.7mg

Tried this recipe?Mention @kyleecooks or tag #kyleecooks!