Sour Cream Chicken Enchiladas

sour cream enchiladas on a plate with dollop of sour cream

Sour Cream Chicken Enchiladas

Make the best sour cream chicken enchiladas with this easy, creamy recipe. No canned soup - just shredded chicken, green chiles, and a homemade white sauce that’s anything but boring.

Course Dinner

Cuisine Mexican

Keyword sour cream chicken enchiladas

Prep Time 15

Cook Time 30

Total Time 45

Servings enchiladas

Calories 313kcal

Author Katie Cooksey

Ingredients

10 flour tortillas medium size
2 cups shredded chicken cooked
2 1/2 cups Mexican blend cheese shredded, divided

for the sauce-

2 tablespoons salted butter
2 tablespoons all purpose flour
1 cup chicken stock
1 cup whole milk
salt to taste
black pepper to taste
1/2 cup sour cream
4 oz mild diced green chiles 1 can
1/2 teaspoon ground cumin
cilantro fresh, chopped (for garnish)

US Customary - Metric

Instructions

Preheat oven to 350° F. Spray one 9x13 and one 9x9 glass dish with nonstick cooking spray and set aside. If you have a larger casserole/lasagna pan, use that.
Spread chicken and 2 cups shredded cheese down the center of each tortilla and roll up. Place into prepared dish.
For the sauce- Melt butter over medium heat in a saucepan. Whisk in flour and cook 1 minute.
Slowly whisk in chicken stock and bring to boil to thicken.
Reduce heat to low and add in milk, salt, black pepper, sour cream, diced green chiles, and ground cumin. Cook another minute to heat thoroughly.
Pour sauce over filled tortillas and spread to the edges and in between each enchilada to coat thoroughly.
Top enchiladas with remaining 1/2 cup cheese and bake 20-30 minutes or until hot and melty.
At the very end of the baking process, turn the broiler on JUST until the cheese is a bit browned and totally melted. This happens VERY quickly so don't take your eyes off of it.
Garnish with fresh chopped cilantro and serve hot.

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