Sour Cream Chicken Enchiladas

The best way to express love is sometimes a diamond ring and sometimes a box of chocolates.

And always a plate of enchiladas.


Sour cream chicken enchiladas to be exact.

Whenever I want to serve up something special for friends or family, I almost always choose this dish.  There’s just something about its creamy-saucy-cheesiness that says, “I love you and appreciate you.”

And since I will be away for a week, what better food to leave my husband to nibble on while I’m gone?

The best thing about this recipe?  No canned soup!

Yes, I know.  A can of Cream of Chicken makes for a faster meal.  But do you really want to digest a jiggly yellow substance that contains DEHYDRATED MECHANICALLY SEPARATED CHICKEN, MONOSODIUM GLUTAMATE, and CHICKEN FAT?  (Didn’t think so, but, trust me, this sour cream sauce will only require ten minutes of your time.)

Hope you enjoy these enchiladas as much as we do!

Sour Cream Chicken Enchiladas

Makes 19 enchiladas, serves 6-8


Heat a couple tablespoons of olive oil in a large skillet over medium-high heat.

To the skillet add:

-1 medium onion, chopped

-2 medium chicken breasts, cubed

-2 medium cloves of garlic, minced

-1-2 long green chilies, diced

-1/2 teaspoon salt

-1/2 teaspoon cumin

Saute for 5-7 minutes until chicken is cooked though.  Scrape chicken mixture into a separate bowl and set aside to cool.

Cook’s Note: To save time, you can use pre-cooked rotisserie chicken.  Just stir the chicken into the onion mixture at the very end just to warm it up.


In the same skillet, melt 1/4 cup unsalted butter.

Lower heat to medium and whisk in 1/4 cup all-purpose flour until the mixture is smooth.


Whisk this “roux” continuously and let it to come to a bubble.  Cook for 1 minute, stirring occasionally.

Slowly pour in a little bit of low sodium chicken broth and whisk vigorously until smooth.


Add a little more broth and whisk again until smooth.


Whisk in the rest of the broth until smooth.  Add 1/2 teaspoon of salt and 1/2 teaspoon of cumin and cook the sauce for another 3-5 minutes, stirring often. 


(What are those little green and red bits?  Sometimes I like to add a few tablespoons of my Green Chile Sauce in along with the broth.)


Turn off heat and stir in 1/4 cup chopped green chilies and a cup of sour cream.


Now get yourself a big ol’ block of Colby jack and grate at least half of it.  (Or do this step ahead of time.  Or find a helper.)

Cook’s Note: I prefer to grate my own cheese because it melts so much lovelier.  Meanwhile, the pre-grated stuff contains potato starch to keep it from sticking.  Not so lovely.


Dump chicken mixture onto a large cutting board and coarsely chop into bite-size pieces.


Now for the tortillas!  Both flour and white corn tortillas work wonderfully in this dish.  This time, I went with corn.

Cook’s Note: Instead of wasting time and calories frying the tortillas, I just heat up a few at a time in the microwave for about a minute until they are limp enough to roll.


Spray an 8×13 dish with cooking spray and evenly spread a couple tablespoons of the sour cream sauce along the bottom.

Place a couple teaspoons of both chicken mixture and cheese along the middle of a tortilla and roll up tightly.


Place seam-side down into dish and repeat until the dish is full.  (I usually do two rows of eight and two along the bottom if there is a gap.)


Never sure what to do with that leftover space in the corner?


Cut a tortilla in half, fill and roll and place in pan.  Perfect fit!


Pour sauce on top and spread with a spatula until all of the enchiladas are evenly covered.


Sprinkle about a cup more of grated cheese on top and bake at 400 degrees for 30 minutes until bubbly.


Serve with refried black beans and a plethora of fresh veggies like cilantro, tomato, lettuce, avocado and lime wedges.


On a personal note, thank you for showing the love by reading!  If you ever come to visit our house, I’ll whip you up a batch of these. Deal?

The Recipe

Makes 19 enchiladas, serves 6-8


*2 Tablespoons olive oil

*2 medium raw chicken breasts, cubed

*1 medium yellow onion, chopped

*2 cloves garlic, chopped

*1/4 cup unsalted butter

*1/4 cup all-purpose flour

*1 teaspoon salt, divided

*1 teaspoon cumin, divided

*2 cups low-sodium chicken broth

*1/2 cup chopped green chilies

*1 cup sour cream

*2-3 cups grated Colby Jack cheese

*20 white corn tortillas

Heat olive oil in a large skillet over medium-high heat.  Add onions, garlic, chicken, 1/2 teaspoon salt and 1/2 teaspoon cumin and saute until chicken is cooked through (5-7 minutes).  Allow chicken to cool slightly before transferring to a cutting board.  Roughly chop the chicken into bite-size pieces.  Set aside.

In the same skillet, melt the butter over medium heat.  Whisk in the flour and cook until bubbly.  Gradually whisk in broth until smooth.  Stir in 1/2 teaspoon salt and 1/2 teaspoon cumin.  Cook sauce until thickened, stirring occasionally to avoid lumps (3-5 minutes).  Remove sauce from heat and stir in chilies and sour cream until smooth.

Spray an 8×13 inch baking dish with cooking spray.  Evenly spread a couple tablespoons of the sour cream sauce on the bottom of the dish.  Set aside.

Warm a few tortillas at a time in the microwave until they are soft (45 secs-1 min).  Place  a couple teaspoons of chicken and a teaspoon of cheese along the middle of a tortilla.  Roll tortilla up and place in baking dish seam-side down.  Continue with remaining tortillas.

Spread sauce over enchiladas, sprinkle with cheese and bake at 400 degrees until bubbly (about 30 minutes).