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 tops 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
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 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?
- 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 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…
Easy Chicken Enchiladas with Sour Cream Sauce
Mexican Pie with a Cornmeal Crust
Cornbread and Ground Beef Mexican Casserole
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Here’s a quick video to show you how I made these Chicken Enchiladas…
Here’s the recipe for you:
PrintCreamy Chicken Enchiladas with Sour Cream Sauce {The Best!}
Creamy Chicken Enchiladas with a delicious sour cream sauce.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
Scale
Ingredients
Filling:
- 2 Tbsp. unsalted butter
- 1 small chopped sweet onion
- 1/2 cup chopped green bell pepper
- 2 cups of chopped cooked chicken
- 1 (10 oz.) can of Rotelle – diced tomatoes with green chili peppers (drained)
Sauce
- 3 Tbsp. unsalted butter
- 1/4 cup of all-purpose flour
- 1 tsp. ground coriander
- 3/4 tsp. salt
- 2&1/2 cups of chicken broth
- 1 cup of sour cream
- 1&1/2 cups of shredded cheese – Mexican blend
Extra:
- 12 (6 in.) tortillas
Optional:
- 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, the cooked onion and pepper
- For Sauce: Add 3 Tbsp. of butter to the skillet
- Mix in the flour, coriander, and salt
- Add the chicken broth, 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
- Stir 1/2 cup of the sour cream sauce into the chicken mixture
- 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
Nutrition
- Serving Size: 6
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