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Creamy with a hint of smoky spice, these Sour Cream Chicken Enchiladas are an update on a classic. Simple to make and even easier to eat!
Sour Cream Chicken Enchiladas
Did you know your taste buds evolve and change every seven years? Or at least that’s what I’ve been told. I tend to believe this old wives tail because as a kid I loathed spicy foods. Even the most mild spice would send my taste buds into shock and I’d immediately reach for a tall glass of water and vow to never try another spicy thing again.
One day I woke up and completely changed my tune and decided in a split second I had to have spice in my life. Since acquiring this zest for spice several decades ago, I’ve take some of my favorite things and done my best to incorporate some level spice and my Mom’s sour cream enchiladas were the very first item to make the list. It’s time I share it here.
This particular recipe is one almost every family has a variation of. It’s completely americanized and I’m sure you have one similar in your family as well. In addition to a green chile and chicken broth base laced with tangy sour cream, we also throw in plenty of smoky cumin, spicy chipotle peppers in adobo sauce and ground corriander.
Rounding the filling off is a generous portion of sauteed bell peppers, onion and gooey monterrey jack cheese.
Smoky, slightly spicy and irrisistibly creamy – sour cream enchiladas are what tex-mex dreams are made of.
Ingredients in Sour Cream Enchiladas
Butter. You could also use olive oil but I’ve always used a salted butter and liked the results. Avocado oil would also work great.
Onion + garlic. Always a must in enchiladas.
Flour. To thicken the sauce.
Spices. We use smoky cumin, coriander, and a little bit of smoked paprika.
Chicken broth. This is the base of the sauce. Use a low-sodium broth.
Green chiles. Canned green chiles is a great flavor weapon to always have in your pantry. They’re sweet and spicy and always add a really lovely flavor profile to countless dishes.
Chipotle peppers. We use chipotle pepper in adobo sauce so much around here. They are PACKED with spice and flavor so a a little goes a long way. Beware.
Sour cream. I’ve used full-fat and light sour cream and they both work great. If you do use light sour cream, add it at the end so you don’t risk it curdling.
Cheese. My preference in our sour cream chicken enchiladas is a Monterey jack cheese. It’s tangy and flavorful but still melts beautifully into the sour cream sauce.
Chicken. If I have raw chicken breasts on hand I’ll use that, otherwise I just pick up a rotisserie chicken.
Peppers. I like to add bulk to my chicken so I almost always add some type of bell pepper, onion or bean to my filling.
Tortillas. Classic sour cream chicken enciladas are made with flour tortillas and what makes each bite melt-in-your-mouth. If you want to up the health, try using carb balance or whole wheat tortillas.
Let’s Make Sour Cream Chicken Enchiladas
Sauté the aromatics. Sauté garlic, onion, ground cumin, and coriander with a little bit of butter until translucent.
Make the roux. Add flour to the onion mixture. Cook a few minutes to make sure the flour taste has disappeared.
Make the sauce. Slowly whisk in warm chicken stock making sure there are no lumps. Add in the green chiles and chipotle peppers. Bring to a boil and reduce to a simmer. Simmer until thickened, about 8-10 minutes. Add the sour cream and simmer another 2-3 minutes.
Add the cheese. Remove the thickened sauce from the heat and add cheese. Whisk until melted. Season to taste with salt and pepper.
Cook the peppers and onions. While the sauce thickens, cook the peppers and onions. Heat a little bit of olive oil or butter in a medium skillet over a medium heat. Cook over the medium heat until the onions and peppers soften, about 6-7 minutes. Coat the bottom of a greased baking dish with a little bit of the sauce.
Shred the chicken. If I have time, I’ll cook my own chicken but a pre-bought rotisserie chicken is a wonderful time saver. Shred the chicken with two forks and then add the cooked peppers and onions along with 1/2 cup of the sauce.
Roll! Place about 1/4 cup of the chicken mixture in flour tortilla. Sprinkle with a little bit of shredded cheese. Roll up. Place in the prepared pan and continue to roll.
Bake! Top with remaining sauce. Top with more cheese…Bake in a 350 degree oven for about 30 minutes until slightly brown and bubbly.
Can I make Sour Cream Chicken Enchiladas in Advance?
Okay so what I love about these Sour Cream Chicken Enchiladas is how melt-in-your-mouth they are. They earlier you make them, the more melty they will be. So yes! You can prep them in advance and then cook later. They also reheat wonderfully in the microwave.
Do I have to use chicken?
No! These would be great with shredded beef or ground turkey.
Substitutions
- Swap out chicken breast for ground turkey or chicken
- Swap out sour cream for Greek yogurt but be sure to use full-fat greek yogurt and stir it in at the end after you’ve melted the cheese so you don’t curdle it.
- For extra spice, double up on the chipotle peppers.
- Add any filling you want! Mushrooms or black beans would be great additions
Sour Cream Chicken Enchiladas
Ingredients
- 1/2 small onion, diced
- 4 large cloves garlic, minced
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground black pepper
- 1 1/2 tsp kosher salt, divided
- 5 tbsp butter (salted or unsalted) or olive oil
- 1/4 cup flour
- 2 cups warm or room temperature low sodium chicken broth
- 2 tbsp adobo sauce from the canned peppers (plus the peppers in the can)
- 1 small onion, sliced into 1/4-inch strips
- 1 large red bell pepper, sliced into 1/4-inch strips
- 8 oz sour cream
- 1 1/2 cups shredded Monterrey Jack cheese, divided
- 1 4 oz can diced green chiles or jalapeños
- 3 cups shredded chicken breast
- 2-3 chipotle peppers in adobo sauce, minced
- 8 soft taco-sized flour tortillas
- Optional toppings we love: black olive, sliced green onion, pico de gallo, fresno chili peppers and guac
Equipment
- 1 9×12 baking dish
Instructions
- Preheat oven to 350 Degrees. Lightly grease a large 9×12 baking dish with non-stick cooking spray or brush with olive oil.
- Heat a large skillet with high sides to a medium heat. Add butter. When the butter melts, add the onion, garlic, cumin and coriander. Reduce the heat to medium low. Sweat the mixture until the onions are soft and translucent about 3 minutes. Add flour, give it a stir and cook for 1-2 minutes. Take off heat and VERY slowly whisk in chicken stock so there are no lumps. When all the chicken stock has been added, add the adobo sauce, 1/2 teaspoon salt, and green chiles. Stir to combine. Return the pot to the heat and bring to boil then reduce to simmer. Simmer 8-10 minutes until sauce has thickened. The sauce should coat the back of a spoon.
- While the sauce thickens, saute the veggies. Heat a medium skillet over a medium-high flame. Add the olive or butter. Add the veggies and 1/2 teaspoon salt. Stir to combine. Cook stirring often until the veggies are softened and slightly charred in spots, about 5-6 minutes. Set aside.
- After the mixture has thickened, stir in the sour cream to the broth mixture. Simmer five minutes longer. Remove the pot from heat and add 1 cup of shredded cheese. Mix until cheese is melted.
- To assemble: Add the chicken to the pepper mixture in the skillet. Add 1 cup of the sauce and minced chipotle peppers to shredded chicken. Toss to combine. Season filling to taste with salt and pepper. Coat the bottom of your prepared casserole dish with enough sauce to coat the bottom of the pan. Place a heaping 1/3 cup of chicken mixture in tortilla. Roll the tortilla up jelly roll fashion. Place in casserole dish seam side down. Repeat with remaining tortillas. Cover enchiladas with remaining sauce and sprinkle with remaining cheese.
- Bake for 30 min or until the cheese has melted and the sauce is bubbly and hot. Serve with green onions, tomatoes, black olives, and sour cream.
Nutrition Information
Rachael says
Made this last night – our first time making enchiladas! Thanks!
Nicole says
Glad you liked them Rachael!
Karen D says
Oh man this was the best enchilada I’ve ever made..the flavor was outstanding. My husband says this was 5 stars and I agree! Thank you so very much!
Karen D says
Oh man this was the best enchilada I’ve ever made..the flavor was outstanding. My husband says this was 5 stars and I agree! Thank you so very much!
Nydia Hasbrouck says
The recipe sounds great except for one thing, flour tortillas. You’ll never find flour enchiladas in Mexico, always corn tortillas fried in oil. I can’t get passed soggy enchiladas:(
mike reno says
Relax…
Marilynn says
This was hands down the best enchilada sauce ever!