Real Recipes From Real Home Cooks ®

sour cream chicken enchiladas

(5 ratings)
Blue Ribbon Recipe by
Sharon Colyer
Louisville, KY

My husband was served this dish by his nephew's wife. He loved the dish, so much that he got the recipe. He & I have been fixing it for years, ever since. We learned to like the chilies. Children might not want the chilies, so consider that. So, tweaked for us, including lower-fat dairy.

Blue Ribbon Recipe

These are flavorful chicken enchiladas with an easy-to-make homemade creamy sauce. The enchilada sauce is chunky and flavorful. Tortillas are dipped in the sauce, filled with a chicken mixture, and rolled. By doing it this way, after it's baked, the filling is super tender. A hearty dinner that will be a crowd-pleaser. They heat up wonderfully the next day as well.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 serving(s)
prep time 40 Min
cook time 40 Min
method Bake

Ingredients For sour cream chicken enchiladas

  • 3 c
    chicken, already cooked & deboned
  • 1/2 tsp
  • 2 1/2 c
    Monterey jack cheese, grated (can sub reduced-fat but not fat-free)
  • 3/4 c
    sour cream (can use low-fat)
  • 12
    flour or corn tortillas
  • cooking spray
  • 1/2 stick
    butter or margarine
  • 1/2 md
    onion, finely chopped
  • 1 clove
    garlic, minced
  • 1 can
    diced tomatoes (16 oz)
  • 1 can
    tomato sauce (8 oz)
  • 1 can
    green chilies (4 oz)
  • 1 Tbsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 tsp
  • 1 tsp
    chili powder

How To Make sour cream chicken enchiladas

Test Kitchen Tips
If you want a smooth sauce, put the sauce in a blender or food processor after it has cooled.
  • Spray a baking dish with non-stick spray.
    Preheat oven to 350°F. Use cooking spray on a 9 x 13 inch baking dish.
  • Adding salt to diced chicken.
    Debone chicken, chop it into small pieces, and sprinkle with the salt. (This could be leftover cooked chicken, rotisserie chicken, or chicken cooked before starting this recipe.)
  • Sauteeing onions and garlic in butter.
    Melt butter in a 12-inch saucepan and saute onions and garlic.
  • Tomatoes, spices, and green chiles added to onions.
    Add tomatoes, tomato sauce, spices, and green chilies to the mixture.
  • Sauce simmering on the stove.
    Bring to a boil and simmer for 20 minutes.
  • Dipping a tortilla in the sauce.
    Dip each tortilla into the sauce mixture.
  • Adding chicken and cheese to the tortillas.
    Remove. Add some chicken and 2 Tbsp of cheese.
  • Tortilla rolled up and placed in the baking dish.
    Roll up. Place filled tortillas in the prepared baking dish.
  • Stirring sour cream into the remaining sauce.
    Stir sour cream into the remaining sauce.
  • Sauce poured over tortillas and sprinkled with cheese.
    Pour over tortillas and sprinkle with remaining cheese.
  • Baking the chicken enchiladas.
    Bake uncovered for 30 minutes.
  • Cooling the sour cream chicken enchiladas.
    Remove from oven and let sit for about 10 minutes, before serving. Serves 6.