Creamy Chicken Enchiladas with Sour Cream Sauce {The Best!}
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These Baked Creamy Chicken Enchiladas with Sour Cream Sauce are the perfect balance of sour cream, cream cheese, and more cheese. The creamy sour cream sauce for these enchiladas is spread over chicken, tomato, and green chiles-filled tortillas making a flavor that is unbelievably delicious. Easy to make and a great family meal.
Chicken Enchiladas With Sour Cream Sauce
I love a good enchilada and my favorite are the ones smothered in sour cream sauce. So yummy. I making Mexican-themed meals for my main dish, and I love to share them here with you. If you like this recipe then you will love my recipe for Cornbread and Ground Beef Mexican Casserole, or my delicious Taco-Bell Copy Cat Recipe for Mexican Pizza. Don’t forget about dessert. You’ll love these Mexican Cinnamon Sugar Tortilla Crisps along with some delicious Fruit Salsa
Table of contents
- Chicken Enchiladas With Sour Cream Sauce
- Can you cook Sour Cream on the Stove?
- Can You Freeze Chicken Enchiladas?
- Should I thaw my Enchiladas before baking them?
- How Do You Make Chicken Enchiladas From Scratch?
- Can you use flour tortillas for Enchiladas?
- My top Amazon Picks for this recipe: (affiliate links)
- Here’s a quick video to show you how I made these Chicken Enchiladas…
You’ve gotta love the sauce just blanketing these enchiladas.
Can you cook Sour Cream on the Stove?
- Cooking sour cream on the stove gives you better control over the temperature of the sour cream. If sour cream gets too hot, too fast, it can curdle. To avoid this, allow the sour cream to warm up to room temperature before cooking it and slowly increase the stove temperature, stirring the sour cream as it cooks.
Can You Freeze Chicken Enchiladas?
- If you have leftover enchiladas then freezing them is a great solution. Let the enchiladas cool completely and place them in a disposable foil pan. Cover tightly with foil and freeze. To reheat, preheat the oven to 350 degrees and heat them for about 40 minutes or until they are completely heated through.
Should I thaw my Enchiladas before baking them?
- It is not necessary to thaw enchiladas before baking them. You will need to increase the amount of time for baking. If you want to thaw them before reheating, then you can leave them in the refrigerator overnight.
How Do You Make Chicken Enchiladas From Scratch?
- Pour some sauce into the bottom of the baking dish
- Fill flour tortillas with chicken mixture and roll them up
- Place the tortillas seam-side down in the baking dish
- Pour the rest of the sauce over the enchiladas
- Bake for about 25 minutes or until heated through and the cheese is melted
Can you use flour tortillas for Enchiladas?
- Although corn tortillas are the traditional wrap for enchiladas, flour tortillas are also used
If you love a Mexican Themed Dinner, you might want to check out…
My top Amazon Picks for this recipe:
(affiliate links)
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Here’s a quick video to show you how I made these Chicken Enchiladas…
Here’s the recipe for you:
Creamy Chicken Enchiladas with Sour Cream Sauce
Creamy Chicken Enchiladas with a delicious sour cream sauce.
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Servings: 8 servings
Calories: 467cal
Cost: $15
Ingredients
Filling:
- 2 Tbsp. unsalted butter
- 1 small sweet onion chopped
- ½ cup green bell pepper chopped
- 2 cups cooked chicken chopped
- 1 10 oz. Rotelle – diced tomatoes with green chili peppers (drained)
SauceÂ
- 3 Tbsp. unsalted butter
- ¼ cup flour all-purpose
- 1 tsp. ground coriander
- ¾ tsp. salt
- 2&1/2 cups chicken broth
- 1 cup sour cream
- 1&1/2 cups shredded cheese – Mexican blend
Extra:
- 12 6 in. tortillas
Optional:Â
- 1 tomato and 1 bell pepper chopped and mixed together to make a relish
Instructions
- For the filling: In a large skillet, melt the 2 Tbsp. of butter and cook the onion and pepper until tender – about 5 minutes
- Using a medium-sized bowl, add the chicken, Rotelle, cooked onion, and pepper – set aside for filling
For Sauce:
- Add 3 Tbsp. of butter to the skillet
- Mix in the flour, coriander, and salt
- Add the chicken broth, and mix well
- Cook on medium/high heat until the sauce thickens up – this should only take a few minutes
- Turn the heat off – let it cool a little bit before adding the sour cream and ONLY 1/2 cup of the shredded cheese
- pour 1/2 cup of the sour cream sauce into the chicken mixture and mix well
- In a 9×13 baking dish – pour some of the sauce into the bottom and spread it out
- Take your tortillas, and scoop 1/4 cup of the chicken mixture into each one
- Roll them up nice and tight and place seam side down into the baking dish with sauce on the bottom
- Once you have them all filled and in the pan, add the rest of the sauce to the top of the enchiladas
- Spread the remaining cheese over the enchiladas
- Bake at 350 degrees for 25 minutes
- Optional Relish: Mix the tomato and bell pepper together to form a relish
Notes
Can you cook Sour Cream on the Stove?
- Cooking sour cream on the stove gives you better control over the temperature of the sour cream. If sour cream gets too hot, too fast, it can curdle. To avoid this, allow the sour cream to warm up to room temperature before cooking it and slowly increase the stove temperature, stirring the sour cream as it cooks.
Can You Freeze Chicken Enchiladas?
- If you have leftover enchiladas then freezing them is a great solution. Let the enchiladas cool completely and place them in a disposable foil pan. Cover tightly with foil and freeze. To reheat, preheat the oven to 350 degrees and heat them for about 40 minutes or until they are completely heated through.
Should I thaw my Enchiladas before baking them?
- It is not necessary to thaw enchiladas before baking them. You will need to increase the amount of time for baking. If you want to thaw them before reheating, then you can leave them in the refrigerator overnight.
Nutrition
Serving: 6g | Calories: 467cal | Carbohydrates: 12g | Protein: 30g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 1857mg | Potassium: 312mg | Fiber: 1g | Sugar: 5g | Vitamin A: 986IU | Vitamin C: 10mg | Calcium: 453mg | Iron: 1mg
I haven’t fixed or cooked the enchiladas yet, but plan to soon. Can hardly wait to fix and eat them.
I’m so glad you’re going to give them a try. Come back and let us know what you think of them. 🙂