Sour Cream Chicken Enchiladas

barbara lentz


Creamy and cheesy. Easy to make and tastes great.


☆☆☆☆☆ 0 votes

10 Min
25 Min


  • 1 lb
    boneless chicken thighs small diced
  • 1 medium
    onion chopped
  • 3 clove
    garlic minced
  • 1 Tbsp
    canola oil
  • 8
    8 inch flour tortillas warmed a little
  • 2 c
    mexican blend cheese divided
  • 1/4 c
  • 1/4 c
  • 1 3/4 c
    chicken stock
  • 1 c
    sour cream
  • 2
    jalapenos seeded and finely diced

How to Make Sour Cream Chicken Enchiladas


  1. Add oil to a large skillet. Place the chicken, onion, and garlic in oil and cook until chicken is almost done. Divide the chicken up between the 8 tortillas. Divide 1 1/2 cup cheese between the 8 tortillas. Sprinkle the chopped Jalapeno's over the cheese. Roll up and place in a baking pan. Preheat oven 400 degrees.
  2. Melt the butter in a medium saucepan. Stir in the flour to make a roux. Cook until bubbly and then whisk in the chicken stock. Cook until thickened.
  3. Remove from heat and stir in the sour cream. Pour over the enchiladas. Bake for 20 minutes. Top with the remaining cheese and bake until cheese is melted.

Printable Recipe Card

About Sour Cream Chicken Enchiladas

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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