Creamy Chicken Enchiladas with Sour Cream Sauce {The Best!}

creamy chicken enchiladas

Creamy Chicken Enchiladas with a delicious sour cream sauce. 




  • 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)


  • 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


  • 12 (6 in.) tortillas


  • 1 tomato and 1 bell pepper chopped and mixed together to make a relish


  1. For the filling: In a large skillet, melt the 2 Tbsp. of butter and cook the onion and pepper until tender – about 5 minutes
  2. Using a medium-sized bowl, add the chicken, Rotelle, the cooked onion and pepper
  3. For Sauce: Add 3 Tbsp. of butter to the skillet
  4. Mix in the flour, coriander, and salt
  5. Add the chicken broth, mix well
  6. Cook on medium/high heat until the sauce thickens up – this should only take a few minutes
  7. Turn the heat off – let it cool a little bit before adding the sour cream and ONLY 1/2 cup of the shredded cheese
  8. Stir 1/2 cup of the sour cream sauce into the chicken mixture
  9. In a 9×13 baking dish – pour some of the sauce into the bottom and spread it out
  10. Take your tortillas, and scoop 1/4 cup of the chicken mixture into each one
  11. Roll them up nice and tight and place seam side down into the baking dish with sauce on the bottom
  12. Once you have them all filled and in the pan, add the rest of the sauce to the top of the enchiladas
  13. Spread the remaining cheese over the enchiladas
  14. Bake at 350 degrees for 25 minutes
  15. Optional Relish: Mix the tomato and bell pepper together to form a relish