sour cream chicken enchiladas

Name: Sour Cream Chicken Enchiladas
Prep time: 40 min
Cook time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 cup(s) chicken, already cooked & deboned; 1/2 teaspoon(s) salt; 2 1/2 cup(s) Monterey jack cheese, grated (can sub reduced-fat but not fat-free); 3/4 cup(s) sour cream (can use low-fat); 12 - flour or corn tortillas; - cooking spray; ## ENCHILADA SAUCE; 1/2 stick(s) butter or margarine; 1/2 medium onion, finely chopped; 1 clove(s) garlic, minced; 1 can(s) diced tomatoes (16 oz); 1 can(s) tomato sauce (8 oz); 1 can(s) green chilies (4 oz); 1 tablespoon(s) sugar; 1/2 teaspoon(s) basil; 1/2 teaspoon(s) oregano; 1 teaspoon(s) cumin; 1 teaspoon(s) chili powder

(5 RATINGS)

1.66K Pinches 16 Photos

Sharon Colyer

Louisville, KY

Updated on May 26, 2023

My husband was served this dish by his nephew's wife. He loved the dish so much that he got the recipe. We 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.

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Sour Cream Chicken Enchiladas ready to serve.

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

prep time 40 Min

cook time 40 Min

method Bake

yield 6 serving(s)

Ingredients

3 cups chicken, already cooked & deboned
1/2 teaspoon salt
2 1/2 cups Monterey jack cheese, grated (can sub reduced-fat but not fat-free)
3/4 cup sour cream (can use low-fat)
12 - flour or corn tortillas
- cooking spray
ENCHILADA SAUCE
1/2 stick butter or margarine
1/2 medium 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 tablespoon sugar
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon cumin
1 teaspoon 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.

Step 1

Preheat oven to 350°F. Use cooking spray on a 9 x 13 inch baking dish.

Step 2

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.)
Step 3

Melt butter in a 12-inch saucepan and saute onions and garlic.
Step 4

Add tomatoes, tomato sauce, spices, and green chilies to the mixture.
Step 5

Bring to a boil and simmer for 20 minutes.
Step 6

Dip each tortilla into the sauce mixture.
Step 7

Remove. Add some chicken and 2 Tbsp of cheese.
Step 8

Roll up. Place filled tortillas in the prepared baking dish.
Step 9

Stir sour cream into the remaining sauce.
Step 10

Pour over tortillas and sprinkle with remaining cheese.
Step 11

Bake uncovered for 30 minutes.
Step 12

Remove from oven and let sit for about 10 minutes, before serving. Serves 6.
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