Sour Cream Chicken Enchiladas. These creamy, cheesy enchiladas are so delicious and even easier to make. They work great for a make-ahead freezer meal!
Enchiladas are always something that my mom made when I was growing up. She would always make beef enchiladas with red sauce and then chicken enchiladas with white sauce, which was my absolute favorite. Still to this day they remind me of home. These Sour Cream Chicken Enchiladas are my take on my mom’s versions of “white enchiladas”.
How to Make Sour Cream Chicken Enchiladas
Start by melting butter in a pan to make your sauce. Add your onions and saute them until they start to get tender. Once the onions have cooked for a bit, add in your flour to help thicken the sauce. After you have cooked the flour for a bit, add in your green chilies as well as the chicken broth. Whisk to combine these ingredients and then bring your sauce to a boil to thicken it. Once the sauce starts to thicken, remove it from the heat and add in your sour cream, salt, and pepper. You’ll want to add the sour cream off of the heat so the sauce doesn’t separate.
Now you are ready to assemble your enchiladas! Ladle a little bit of sauce in the bottom of the baking pan to help the tortillas to not to stick to the bottom. Then, mix up your chicken and part of the cheese to use as a filling. Add your chicken and cheese filling to each of your tortillas and roll them up. Place the filled tortillas in the baking pan, seam side down so they don’t unroll. Pour your remaining sauce over the tortillas and top with the remaining cheese. These only take about 20 minutes to bake in a preheated oven. Make sure they are heated through and the cheese is melted before taking them out.
These enchiladas are perfect in this current Batch Cooking Series that I started a couple of weeks ago. The Slow Cooker Jalapeno Pulled Chicken is perfectly flavored for these yummy enchiladas and makes them easy to put together. You can, of course, use any type of cooked shredded chicken. I have used a rotisserie chicken in these before and they turn out great.
Can you Freeze Sour Cream Enchiladas?
Yes! The thing that I love most about these enchiladas, is that they are freezer friendly! It’s great if you have guests staying in town or if you are taking a meal to someone. Once you finish adding the final sauce and cheese to the top of the enchiladas, let them cool completely in the refrigerator. Once they are cooled, wrap them tightly in plastic wrap and freeze for up to 2 months. Make it even easier on yourself, and prepare them in a disposable foil pan. That way you won’t have one of your pans in the freezer for 2 months and then you can toss it afterward. Remember to remove the enchiladas from the freezer 24-48 hours before cooking so they have time to defrost. Please note that they may take a little bit longer to cook when they are cold, but they should come out just fine.
Don’t forget to check back next week for one more recipe to use that Slow Cooker Jalapeno Pulled Chicken and if you missed last week’s post, check out these super delicious Loaded Baked Chicken Nachos.
Sour Cream Chicken Enchiladas
- 2 Tablespoons unsalted butter
- ½ cup diced onion
- 2 Tablespoons all-purpose flour
- 1 4 oz can diced green chilies
- 2 cups chicken broth
- 8 oz sour cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 ½ cups cooked shredded chicken, ***See Slow Cooker Jalapeno Pulled Chicken Recipe***
- 2 cups shredded monterey jack cheese
- 10 flour tortillas
- Preheat oven to 350°.
- In a saute pan over medium-high heat, melt butter and saute onions in butter for 3-4 minutes until tender and slightly translucent.
- Sprinkle flour over onions and stir to combine. Cook for 2 minutes while continuing to stir.
- Add in canned green chilies and chicken broth and whisk to combine. Bring mixture to a boil and let cook while whisking for 3 minutes until the sauce starts to thicken.
- Remove the sauce from the heat and whisk in sour cream, salt, and pepper.
- Ladle approximately ½ cup of the sauce into a 9×13 baking dish, just to cover the bottom.
- In a medium bowl, mix together shredded chicken and 1 ¼ cups of the cheese. Place about ⅓ cup of the chicken and cheese mixture into the center of each flour tortilla. Roll up each tortilla and place seam side down into the baking dish.
- Pour remaining sauce over the top of the tortillas and top with the remaining cheese.
- Bake enchiladas in preheated oven for 20 minutes until cheese is melted and enchiladas are heated through.
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