This post may contain affiliate links. Please read my disclosure policy.
A tasty sour cream sauce studded with green chiles and a delicious blend of spices graces these Sour Cream Chicken Enchiladas. They are a quick and easy, super crave-worthy dinner idea!
What day is it?
Have you asked this question recently? I get it, but if you’ve put on pants with a zipper in the last week you’re miles ahead of me. The days really are blurring together but I have an important announcement to make. Cinco de Mayo is next week and this means we have an excellent excuse to make Mexican food, drink margaritas, and munch on tortilla chips with wild abandon. As if we needed an excuse!
If you’ve been spending more time in your kitchen than you’d like these days, I’ve got a super simple, seriously quick and easy enchilada recipe for you. These Sour Cream Chicken Enchiladas are made easy with rotisserie chicken and a made from scratch sour cream sauce. They are on your table in under an hour and you really should make them.
- Rotisserie chicken (or your own fully-cooked chicken)
- A can of RoTel Tomatoes
- Monterey Jack cheese
Sharp cheddar cheese
- All-purpose seasoning (I use Lawry’s Seasoned Salt)
- Corn/flour or corn/wheat blend tortillas (see below)
- All-purpose flour
- Low-sodium chicken broth
- Cumin, coriander, salt, freshly ground black pepper
- Sour cream (I use light sour cream)
- A can of diced green chiles
- Green onions and cilantro, for garnish
- Chopped fresh tomatoes, sliced avocado, hot sauce (we love Cholula), for serving
The Best Tortillas for Enchiladas
This subject can lead to heated debates between those that think it is illegal to use anything but corn tortillas for making enchiladas and the flour tortilla fans. Yes, corn tortillas make for more authentic enchiladas, however there are some drawbacks. They have a tendency to tear and can take on an odd texture if not softened and lightly toasted in oil before you fill them. I personally love enchiladas made with flour tortillas but they can get a bit “gummy” depending on the type of sauce you are using.
I have found what I consider to be the perfect solution! Most major grocery stores are carrying the corn/flour or corn/wheat blend tortillas now and they are fabulous. I’ve used both La Tortilla Factory and the Golden Blend tortillas from Dan Pancho (both available at Safeway). They are so easy to work with and really delicious. Ditch the oil completely. They are pliable, easy to fill and roll, and hold their shape beautifully. I love ’em. The end.
Let’s start with the simple sour cream sauce.
Melt butter in a medium saucepan over medium-low heat and whisk in the flour to make a roux. Stir and cook until bubbly.
Slowly add the chicken broth, whisking constantly, until smooth and thickened. Bring to a low boil, whisking frequently. Whisk in the cumin, coriander, salt and a little freshly ground black pepper.
Remove the pan from the heat and stir in the sour cream and green chiles.
Combine the rotisserie chicken, drained Ro-Tel Tomatoes, Monterey Jack and cheddar cheese, and all-purpose seasoning in a large mixing bowl.
Add half of the prepared sour cream sauce and mix it well.
Divide the filling between 8 tortillas and roll them up.
Spread about 1 cup of the sour cream sauce over the bottom of a 13- x 9-inch baking dish and place the filled tortillas, seam side down, on top of the sauce.
The remaining sour cream sauce is poured over the top and the enchiladas are sprinkled with Monterey Jack cheese.
Cover the dish with foil and bake the enchiladas for 15 minutes. Remove the foil and continue to bake for an additional 5 to 10 minutes, or until the sauce is bubbly and cheese has melted.
I love these Sour Cream Chicken Enchiladas garnished with sliced green onions, cilantro, and avocado. We’re going with a green theme here!
But, I cannot put enchiladas or any Mexican food out in this house without plenty of hot sauce.
Grab a bag of tortilla chips these easy chicken enchiladas make a simple, family-friendly meal.
Looking for more? My Green Chile Chicken Smothered Burritos are also one of my Mexican-inspired favorites and one of the top recipes on Valerie’s Kitchen. For the beef lovers, check out my Shredded Mexican Beef. It is super versatile and truly delicious.
What to Serve with Enchiladas
- Restaurant Style Mexican Rice
- Salsa Rice
- Instant Pot Mexican Pinto Beans
- Creamy Tomatillo Avocado Salsa
- Mexican Three Bean Salad
- Mango Avocado Corn Salsa
- Blackberry Lemonade Margaritas
Valerie’s Kitchen will be donating a percentage of profits to charities that are helping aid families in need during this challenging time. This month that charity is Feeding America, our nation’s largest domestic hunger-relief organization.
Sour Cream Chicken Enchiladas
- 3 cups shredded rotisserie chicken
- 10 ounces RoTel tomatoes, drained
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded sharp cheddar cheese
- 1/4 teaspoon all-purpose seasoning, or more to taste (like Lawry's Seasoned Salt)
- 8 (8-inch) corn/flour or corn/wheat blend tortillas (like La Tortilla Factory or Dan Pancho)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 1/2 teaspoons cumin
- 1 teaspoon coriander
- 1/4 teaspoon salt
- freshly ground black pepper, to taste
- 1 cup sour cream (I use light)
- 4 ounce can diced green chiles, drained
- thinly sliced green onion, cilantro
- sliced avocado, hot sauce (like Cholula), chopped fresh tomatoes
- Preheat oven to 400 degrees F.
- Combine the chicken, drained Ro-Tel tomatoes, 1 cup Monterey Jack cheese, all of the cheddar cheese, and all-purpose seasoning in a large mixing bowl. Set aside.
- Melt butter in a medium saucepan. Whisk in the flour to make a roux, stir and cook until bubbly then slowly add the chicken broth, whisking constantly, until smooth and thickened. Bring to a low boil, whisking frequently. Whisk in the cumin, coriander, salt and a little freshly ground black pepper. Remove the pan from the heat and stir in the sour cream and green chiles.
- Add 1/2 cup of the sour cream sauce to the chicken mixture and toss to combine well.
- Add a scant 1 cup of sauce to the bottom of the baking dish and spread it around. Divide the chicken mixture evenly between tortillas (about 1/2 cup per tortilla). Roll them up and place them seam-side down in the baking dish. Pour the remaining sauce evenly over enchiladas. Top with the remaining Monterey Jack cheese.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and continue to bake for an additional 5 to 10 minutes, or until the sauce is bubbly and cheese has melted. Remove the pan from the oven and let it rest for 5 minutes.
- Garnish with green onions and cilantro and serve with chopped tomatoes, sliced avocado, and hot sauce (optional).