Simple Sour Cream Chicken Enchiladas

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

Aaah, another comfy, warming, weeknight dinner. Sick of these yet? I’m so not.  I am so happy to be sharing a family favorite with you! I actually published this in 2012. But, the pics were terrible, the recipe not written how I like it and … well, this post looks way better. Thank you for not looking in the archives!

Ahem.

These Simple Sour Cream Enchiladas are fabulous to throw together on the weekend, and keep in the fridge til you need them, but fast enough on a weeknight if you need these for dinner TONIGHT.

I usually need these in my belly on the day I crave them, so this is good news, right?

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?

The thing I love about this 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:

Kylee’s notes for Simple Sour Cream Chicken Enchiladas:

• 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 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.

Don’t want to watch my video? Why not? Sure, okay – here’s how to make Simple Sour Cream Enchiladas

Want more weeknight dinners? Of course you do!

5 from 3 votes

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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!

Course Dinner

Cuisine Mexican, Southwestern

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6

Calories 516 kcal

Author Kylee

Ingredients

• 1 Tbs vegetable oil
• 1 medium onion chopped
• 2 Tbs garlic minced
• 1 Tbs 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

Directions

1. Preheat oven to 400F.
2. Heat the oil over medium 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.
6. Melt butter in a medium saucepan
7. Whisk in the flour to make a roux, stir and cook until bubbly then whisk in chicken stock
8. Bring to a boil, whisking frequently.
9. Remove from heat and stir in sour cream and green chilies.
10. Add 1 Tbs cheese to each tortilla and divide cooked chicken evenly between tortillas.
11. Roll each on up and place seam-side down in a baking dish.
12. Pour sauce evenly over enchiladas.
13. Top with remaining cheese.
14. Bake at 400F for 20 minutes until cheese is melted and the sauce near edges of baking dish is bubbly.
15. Remove from oven and let cool for 5 minutes.
16. If using, sprinkle cilantro over the top.
17. Devour.

Recipe Notes

• 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 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.