Yield: 12 -15 enchiladas
Sour Cream Chicken Enchiladas
The best sour cream chicken enchiladas will have everyone going back for seconds with the perfect blend of tangy, creamy, and cheesy! Tortillas are rolled around juicy shredded chicken and coated with an easy homemade white enchilada sauce made with flavorful salsa verde.
Ingredients
White Enchilada Sauce:
- 2 tablespoons butter
- 2 serrano peppers, diced (seeds-in if you like the heat; reduce to 1 if you’re not a fan of spicy food)
- 1 jalapeño pepper, seeded, minced
- 3 large cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups sour cream
- 16 oz salsa verde, for store-bought I recommend the brand Ortega Medium Salsa Verde
- 1.5 teaspoons cumin
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- ¼ teaspoon cayenne
- ¼ cup cilantro, chopped
Chicken Enchiladas:
- 6 cups cooked and shredded chicken
- 12 flour tortillas, or corn tortillas, small fajita size
- 1.5 cups shredded sharp cheddar cheese
- 1.5 cups shredded Monterrey Jack cheese
- 1 small yellow onion, diced
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Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with non-stick spray, set aside.
White Enchilada Sauce
- Melt butter in a large sauce pan over medium-high heat. Add the serrano and jalapeño peppers and sauté until soft, about 3 minutes. Add the garlic, cooking for 30 seconds more.
- Stir in the flour and let cook for 2 minutes. Slowly whisk in the chicken broth until smooth and bring mixture back to a low boil.
- Stir in the sour cream, salsa, cumin, salt, garlic powder, white pepper, cayenne and cilantro until the sauce is smooth. Remove from heat. I recommend tasting the sauce now to make sure it has the right amount of salt and heat for you. If you want to easily add more heat, add more cayenne pepper, to taste.
Assemble and Bake
- Add 1 cup of sauce to the bottom of the prepared baking dish. Add chicken, cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the prepared baking dish. Repeat until pan is filled.
- Pour the remaining sauce over the top of the enchiladas. Sprinkle the top with leftover cheese. Bake, uncovered, for 25 to 30 minutes, until the cheese is melted and sauce is bubbling. Let enchiladas rest for 5 minutes to set up, then serve immediately!
Notes
Storing: While best served fresh, you can store leftovers in the refrigerator for up to 5 days. You can either cover your baking dish with saran wrap or transfer the enchiladas to an airtight container.
Reheat: When you're ready to reheat, cover the dish with foil and warm it in the oven at 350°F until heated through. This will help keep the enchiladas moist and prevent them from drying out. Or you can microwave individual servings in 30 second increments, until warmed through.
Freezing: While these turn out a little different texture wise than fresh, they are still absolutely delicious! Cook the sauce and cool completely. Assemble the enchiladas and wrap tightly in plastic wrap followed by aluminum foil, and freeze for up to 3 months. When you're ready to enjoy, thaw the enchiladas overnight in the fridge, then bake as directed. To cook straight from the freezer, cover with foil for the first half of the cooking time and add an extra 15-20 minutes to the baking time.
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Nutrition
Serving: 1 enchilada, Calories: 405kcal, Carbohydrates: 22g, Protein: 26g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 99mg, Sodium: 933mg, Potassium: 372mg, Fiber: 1g, Sugar: 5g, Vitamin A: 795IU, Vitamin C: 4mg, Calcium: 236mg, Iron: 2mg