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Sour Cream Chicken Enchilada

Easy Sour Cream Chicken Enchiladas Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 590
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 cup sour cream
  • 1 can (4 oz) diced green chiles
  • 1 small yellow onion
  • 2 cloves garlic
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1½ cups chicken broth
  • 1 tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • 8 corn tortillas (6-inch)
  • 2 cups shredded Monterey Jack cheese

Method
 

  1. Sauté onion in butter over medium heat for 5 minutes. Add garlic and cumin and cook 30 seconds.
  2. Whisk in flour, then slowly add broth. Simmer 3 to 4 minutes until thickened. Off heat, stir in sour cream, chiles, salt, and pepper.
  3. Spread a thin layer of sauce in a 9×13 dish. Warm tortillas, fill each with chicken and a little cheese, roll, and place seam-side down.
  4. Preheat oven to 375°F. Cover enchiladas with remaining sauce and cheese. Bake 20 minutes until bubbly.
  5. Broil 1 to 2 minutes for golden spots. Let rest 5 minutes, then serve hot.

Notes

Let the enchiladas rest out of the oven for at least 5 minutes so the sauce sets and they don’t fall apart on the plate. If you’re using flour tortillas, skip the softening step; they roll straight from the package.