My sour cream chicken enchiladas are packed full of authentic Mexican flavors and are quick enough to make for a weeknight meal. I filled these creamy enchiladas with shredded chicken, beans, and Monterey jack cheese for a hearty meal. This recipe is great for serving a crowd, and I love to make it on game day!
Sour Cream Chicken Enchiladas Recipe
Every family has one of them… a tomato hater. My classic chicken enchiladas call for a tomato sauce as the base, but I made these sour cream chicken enchiladas without any tomatoes at all. The sauce is rich and flavorful thanks to sour cream, green chiles, chicken broth, and an array of herbs and spices. They’re super rich and filling, and my whole family loves them!
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How to Store and Reheat
Store leftover sour cream chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 15-20 minutes, until heated through.
How to Freeze
Freeze sour cream chicken enchiladas in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- Enchiladas are traditionally made with corn tortillas, but I find flour much easier to work with. It all comes down to personal preference!
- Your enchiladas can become soggy if they are overfilled or if the sauce is runny. Make sure the sauce is on the thicker side.
- I prefer to bake enchiladas uncovered to allow them to brown up nicely in the oven.
- You can prep the whole dish, up to putting it in the oven, then cover it and keep it in the fridge for several hours. Then just bake it in the preheated oven before you are ready to serve.
Top Reader Review
“Another great enchilada recipe! The only thing I changed was to add a teaspoon of hot New Mexico chile powder to the cumin/salt mix as we like things a bit spicy. I was sure there would be too much filling, but in fact it was perfect for eight 8-inch flour tortillas.” -Helen Betts
Sour Cream Chicken Enchiladas Recipe
Ingredients
For the Enchilada Sauce:
- 4 tablespoons unsalted butter (½ stick)
- 1 tablespoon minced onion
- 1 clove garlic minced
- ¼ teaspoon kosher salt
- 1 teaspoon ground cumin
- 5 tablespoons all-purpose flour
- 2-3 cups low-sodium chicken broth
- 1 cup sour cream
- 4 ounces green chiles (1 can)
For the Enchiladas:
- 2½ cups cooked shredded chicken
- 15 ounces black beans drained (1 can)
- 4 green onions chopped
- 1 tablespoon lime juice (from ½ lime)
- 2 cups Monterey Jack cheese divided
- 8 large flour tortillas
Optional Toppings:
- Chopped fresh cilantro
- Chopped onion
- Chopped jalapeño peppers
- Avocado slices
- Cotija cheese
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan and set aside.
- In a small saucepan, melt the butter over medium heat. Add in the onion, garlic, salt, and cumin, cook for a minute until softened.4 tablespoons unsalted butter, 1 tablespoon minced onion, 1 clove garlic, ¼ teaspoon kosher salt, 1 teaspoon ground cumin
- Stir in the flour and let it cook for about 30 seconds until it forms a paste.5 tablespoons all-purpose flour
- Gently and gradually whisk in the chicken broth, continue to whisk until the mixture reaches a smooth, sauce-like consistency. If you add too much liquid, let the mixture simmer for a minute to reduce.2-3 cups low-sodium chicken broth
- Stir in the sour cream and green chiles, remove from heat, and set aside.1 cup sour cream, 4 ounces green chiles
- In a medium bowl, combine the shredded chicken, black beans, green onions, lime juice, 1 cup of cheese, and 1 cup of enchilada sauce.2½ cups cooked shredded chicken, 15 ounces black beans, 4 green onions, 1 tablespoon lime juice, 2 cups Monterey Jack cheese
- Pour ½ cup of the enchilada sauce on the bottom of the prepared baking pan.
- Fill each tortilla with about ½ cup of enchilada filling.8 large flour tortillas
- Place the enchiladas, seam side down, into the baking pan and pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese on top.
- Bake uncovered in the preheated oven for 20-30 minutes, or until the cheese has melted and the edges of the tortillas are starting to become brown and crispy.
- If desired, top with fresh cilantro, chopped onion, chopped jalapeño peppers, avocado slices, and cotija cheese.Chopped fresh cilantro, Chopped onion, Chopped jalapeño peppers, Avocado slices, Cotija cheese
Notes
- Nutritional information does not include optional toppings.
More Chicken Enchilada Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
I am in the process of making you sour cream enchiladas, but not sure where I put the lime juice? I will put it with the chicken mixture? Please let me know if this is right. Thank you.
Yes, that’s correct! Sorry about the confusion!
I had the same problem. I forgot to put it in, so I just plan on adding a little lime juice on top.
Another great enchilada recipe! The only thing I changed was to add a teaspoon of hot New Mexico chile powder to the cumin/salt mix as we like things a bit spicy. I was sure there would be too much filling, but in fact it was perfect for eight 8-inch flour tortillas.
Thanks, Helen!! I’m glad you loved it!
Love , love , love this recipe
Thanks for stopping by and sharing, Erica!
Very good recipe; don’t let the enchiladas bake too long or the tortilla edges + the cheese topping will harden. In other words: follow the recipe’s suggested time!
Thanks for sharing your experience, Pamme!