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 4 votes
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Course: Dinner
Cuisine: Mexican, Southwestern
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 516kcal
Author: Kylee Cooks


  • 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


  • Chopped fresh cilantro


  • 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.



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.


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!