Chicken Enchiladas with Sour Cream Sauce

These delicious Chicken Enchiladas with Sour Cream Sauce make a great family dinner and if you make a big batch, toss some in the freeze, your future self will thank you. Plus, with a little planning, they only take a few active minutes of work to whip up!

Think ahead and whip up a batch of my Mexican Shredded Chicken and some Sour Cream Enchilada Sauce. They can both be made ahead of time, then roll up some enchiladas and toss them in the oven and dinner is ready!

Ingredients

This recipe relies on a little pre-prep for its success. You'll want to prepare a batch of my Mexican Shredded Chicken, and I include the directions in this recipe to make my Sour Cream Enchilada Sauce. Both of those can be made up to a few days before you want to use them, then you just have to roll up and bake the enchiladas when you are ready to eat them.

And be sure to use both types of cheese. Using both of them and the sprinkle of paprika are what make this recipe just like the ones I get at my favorite Mexican restaurant. Those little details are what sets them apart.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

Once you have prepared the chicken and sauce, it is time to roll up some enchiladas. You can use corn or flour tortillas, I prefer soft corn tortillas. Mix some cheese into the chicken and place about ¼ cup of the mixture into each tortilla.

In a 9x13 baking dish, coat the bottom of the pan with some of the sauce, and then place the rolled enchiladas on top until the pan is full. Top them with more sauce and cheese and they are ready for the oven.

Bake until the enchiladas are warmed through, signaled by the melted cheese that should be bubbling and beginning to brown. When they come out of the oven, finish the enchiladas off with some pico de Gallo and cilantro before serving.

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📖 Recipe

Yield: 14-16 Enchiladas

Chicken Enchiladas with Sour Cream Sauce

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

These Chicken Enchiladas with Sour Cream Sauce make a great dinner. Make a big batch & toss some in the freeze, your future self will thank you.

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Ingredients

• 1 recipe Mexican Shredded Chicken
• 2 tablespoons Unsalted Butter
• 2 tablespoons All-Purpose Flour
• Kosher Salt
• Fresh Cracked Black Pepper
• 2 cups Chicken Stock
• 1 tablespoon Chicken Better than Bouillon
• 1 4-ounce can Diced Green Chilies
• 2 cups Sour Cream
• 3 cups Chihuahua Cheese, divided
• 14-16, 8-inch Corn or Flour Tortillas
• ½ cup Cheddar Cheese, shredded
• Pico de Gallo, for serving
• Cilantro, for serving
• Sweet Paprika, for dusting

Instructions

1. Preheat the oven to 350˚F. Grease a 9x13 baking dish and set aside until needed.
2. In a medium saucepan, melt the butter and whisk in the flour, cook for 2-3 minutes to form a roux. Season with a ½ teaspoon Kosher Salt and ¼ teaspoon black pepper.
3. Whisk in the chicken stock and bouillon, and bring the mixture to a boil. Add the green chilies.
4. Reduce to a simmer and cook 5 minutes longer. The mixture should get thick.
5. Allow the mixture to cool for about 10 minutes at room temp, then stir in the sour cream. Reserve the sauce for topping the rolled enchiladas.
6. Stir in 1 ½ cups of the chihuahua cheese into the slightly cooled Mexican shredded chicken.
7. To form the enchiladas, take the slightly cooled meat/cheese mixture and place about ¼ cup in the middle of a tortilla. Roll it up tight and place it in the prepared 9x13 baking dishes. This recipe makes 2 pans, 7-8 enchiladas per pan, you can cut in half if needed. I typically make one for the freezer and one for a day of eating depending on my needs. Continue rolling enchiladas until all the meat mixture is used.
8. Top the rolled enchiladas with sauce to mostly cover the remaining chihuahua cheese and a light sprinkle of cheddar.
9. Bake in the preheated oven, uncovered, for 25-30 minutes. Until warmed through and the cheese is melty and bubbly.
10. Remove from the oven and rest for 5 minutes, top with pico de Gallo and cilantro and a dusting of sweet paprika, and serve immediately.

Notes

Notes & Tips

I use soft yellow corn tortillas most of the time when I make this recipe, but a really nice and soft flour tortilla would also be a great option. White Corn tortillas can also be used, but you may need to warm them a little with some oil to prevent them from cracking when rolled.

I make my own quick pico by mixing some chopped tomato, white onion, salt, pepper, and white vinegar together. If you prefer homemade to store-bought.

Substitutions

While I make these Chicken Enchiladas with Sour Cream Sauce, you could totally make them with Red Enchilada Sauce or green if desired.

Chihuahua Cheese has become easier to find thanks to the trend of Birra Tacos, but if you can't find it, use a mix of mozzarella and cheddar, or you can use all cheddar if you like. White and Yellow cheddar would also be a good combo.

I like the pico de Gallo on top for serving because it looks super festive and adds a little more flavor to the enchiladas. Of course, you can leave one or both of them off if you do not prefer them.

Recommended Products

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  John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
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  Shun Classic 7" Hollow Ground Santoku Knife w/Custom Engraving
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  OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set
• 
  Scanpan Stainless Steel HAPTIQ 2.75-Quart Covered Saucepan

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 641Total Fat: 37gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 110mgSodium: 693mgCarbohydrates: 57gFiber: 6gSugar: 14gProtein: 28g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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