Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas Recipe

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Glenda Whisenhunt


This recipe contains no canned cream style soups.
Very easy

★★★★★ 2 votes
25 Min


1 lb
chicken breast, diced
1 medium
onion, chopped
1 Tbsp
vegetable oil
flour tortillas, softened
1 1/2 c
monterey jack cheese
1/4 c
1/4 c
1 can(s)
chicken broth
8 oz
sour cream
4 oz
green chiles, chopped

How to Make Sour Cream Chicken Enchiladas


  • 1In skillet, cook chicken and onion together in oil over medium heat until chicken is done.
  • 2Add cookied chicken and 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 non-stick cooking spray
  • 3Melt butter in a medium saucepan, stir in flour to make a roux. Stir and cook until bubbly. Gradually wisk in chicken broth and bring to a boil, stiring frequently.
  • 4Remove from heat.
    Stir in sour cream and green chiles. Pour sauce evenly over enchiladas.
  • 5Top with remaining cheese and bake at 400 degrees for 20 minutes or until cheese is melted and sauce near the edge of baking dish is bubbly.

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About Sour Cream Chicken Enchiladas

Course/Dish: Chicken, Tacos & Burritos
Hashtag: #enchiladas