Name: Sour Cream Chicken Enchiladas
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 4 Servings
Cuisine: American

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1/9

Sour Cream Chicken Enchiladas

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 350 degrees.

Shred the chicken.

Add olive oil to a large skillet; cook for 5 minutes or until the onion are softened.

Add the shredded chicken and taco seasoning to the skillet

Cook over low heat until heated through.

Add 1/8 of the mixture to a tortilla.

Reserve 1/2 cup of the shredded cheese; add 1/8 of the remaining cheese to the first tortilla.

Roll the tortilla up and place it seam side down in a greased 9×13 baking dish.

Repeat with the remaining seven tortillas.

In the skillet used for the chicken, add the butter and melt over medium-high heat.

When the butter is melted, add the flour and stir for one minute to form a roux.

Slowly whisk in the chicken broth making sure all lumps are removed.

When mixture is smooth, remove from heat and whisk in sour cream and diced green chilis.

Pour the cream mixture over the rolled tortillas and top with remaining shredded cheese.

Bake for 20 minutes until enchiladas are heated through.

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Tips & Tricks (5)

Toast Your Tortillas First 🔥
Lightly warm tortillas in a dry skillet or over an open flame for 10-15 seconds per side before filling—this prevents them from cracking and makes them more pliable for rolling.
Make a Roux-Based Sauce 🥄
Create a proper béchamel by cooking equal parts butter and flour for 2 minutes before whisking in chicken broth, then fold in sour cream off heat to prevent curdling and ensure a silky, luxurious sauce.
Dry Your Chicken Properly 🍗
Pat cooked shredded chicken completely dry with paper towels before mixing with filling ingredients to prevent excess moisture that will make enchiladas soggy.
Bloom Your Taco Seasoning 🌶️
Toast taco seasoning in a dry pan for 30 seconds before adding it to your chicken to awaken the spices and deepen their flavor profile significantly.
Reserve Sauce for Assembly 🎯
Set aside one-quarter of your sauce before filling tortillas, then use it to coat the baking dish bottom and drizzle over the rolled enchiladas to ensure even moisture distribution and prevent dry spots.