Creamy Sour Cream Chicken Enchiladas - Amazing shredded chicken enchiladas topped with a creamy white sour cream enchilada sauce. These enchiladas are super easy to make and are extremely delicious.
My Sour Cream Chicken Enchiladas are also known as "Enchiladas Suizas". We used leftover rotisserie chicken in our enchiladas but you can also use regular shredded chicken. This recipe will make eight enchiladas and will serve four to eight people depending on everyone's appetite.
Serve homemade enchiladas with your favorite Mexican side dishes, like my refried beans, Mexican rice, guacamole, fresh salsa and more. I will link a few of my favorite side dishes to serve with enchiladas for you below.
Ingredients You Need To Make Sour Cream Chicken Enchiladas:
Rotisserie Chicken - You can use rotisserie chicken or regular shredded chicken. I linked my super easy Crockpot Shredded Chicken recipe for you here.
Soft Taco Tortillas - We use eight 8" flour soft taco tortillas in this recipe.
Butter - Salted or unsalted butter both work great to cook the onions and peppers in.
Onion - Yellow, white, or sweet onion all work great in these enchiladas.
Garlic - I like to use fresh garlic in my enchiladas but you can use garlic powder as a substitute. If using garlic powder, use one teaspoon.
All-Purpose Flour - We use flour to thicken the enchilada sauce.
Chicken Broth - Chicken broth goes into making the enchilada sauce. You can also use a vegetable broth or water if you are in a pinch.
Sour Cream - Use your favorite sour cream. This is necessary for the creamy enchilada sauce.
Salt - We use salt to season the sauce and it helps to tenderize the onions and peppers as they cook.
Green Bell Pepper - You can use one four ounce can of diced green chiles, or you can use one green bell pepper, finely chopped and cooked with the onions.
Jack Cheese - We use two and a half cups of shredded jack cheese. As a substitution you can use mozzarella or a Mexican cheese blend.
How To Make Sour Cream Chicken Enchiladas:
Preheat oven to 375 degrees.
In a large bowl, add shredded chicken and set aside.
In a saucepan over medium heat, add butter, onions, green bell pepper and ½ teaspoon salt. Cook, stirring occasionally until tender. Add garlic and cook another minute.
Scoop half of the pepper/onion mixture into the bowl with the shredded chicken and stir to combine.
Sprinkle flour over remaining mixture in saucepan and stir to combine. Slowly pour in chicken broth while stirring frequently until well incorporated. Whisk in sour cream and remaining ½ teaspoon salt. Once the sauce has lightly thickened, remove from heat.
Lightly oil a 9x13 baking dish. Evenly distribute chicken mixture and 1 ½ cups of the shredded jack cheese between the tortillas. Roll and place in baking dish. Pour enchilada sauce evenly on top. Sprinkle top with remaining cheese.
Bake enchiladas uncovered for 20 minutes. Remove from oven and allow to cool slightly before serving. Serve with your favorite salsas! Enjoy!
Tools To Have On Hand For This Recipe:
- 9″x13″ Baking Dish – To bake the enchiladas in.
- Measuring Cups + Spoons – For properly measuring all of your ingredients.
- Cutting Board + Chef Knife – To chop the onions, green pepper and garlic.
- Small Saucepan - To cook the creamy sour cream enchilada sauce in.
Mexican Side Dish Recipes To Serve With Sour Cream Enchiladas:
Instant Pot Mexican Refried Beans - The easiest, most delicious authentic style Mexican refried beans made in an instant pot (pressure cooker)!
Mexican Rice - My Mexican Rice recipe is so flavorful and super easy to make. he perfect side dish to pair with your favorite enchiladas, tacos, tamales, burritos and more!
Best Spicy Salsa Recipe - Made with fresh jalapeños, cilantro, lime juice, onions, garlic and spicy tomato sauce.
Best Homemade Guacamole - Delicious fresh guacamole recipe made with fresh avocados, tomatillos, jalapeno, cilantro and lime juice. Serve with chips for the perfect appetizer.
More Easy Homemade Enchilada Recipes:
Chicken Mole Enchiladas - Shredded chicken enchiladas layered with corn or flour tortillas, shredded chicken, Mexican cheese, smothered in homemade mole sauce.
Ground Beef Enchiladas - Layered with flour tortillas, ground beef, onions, green bell pepper, the best homemade enchilada sauce, and melty cheese!
Shredded Chicken Enchiladas - Shredded salsa chicken wrapped in tortillas with jack and cheddar cheeses smothered in red enchilada sauce baked to perfection!
Creamy Poblano Chicken Enchiladas - Amazing homemade enchilada recipe made with slow cooker shredded chicken, poblano peppers, jack cheese and tortillas smothered in a creamy white enchilada sauce.
Sour Cream Chicken Enchiladas
Ingredients
- 3 cups Rotisserie Chicken or Shredded Chicken
- 8 Soft Taco Tortillas
- 2 tablespoon Butter
- ½ Yellow Onion finely chopped
- 1 Green Bell Pepper finely chopped
- 1 teaspoon Salt
- 2 Garlic Cloves minced
- 2 tablespoon All-Purpose Flour
- 1 ½ cups Chicken Broth
- ¾ cup Sour Cream
- 2 ½ cups Jack Cheese
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, add shredded chicken and set aside.
- In a saucepan over medium heat, add butter, onions, green bell pepper and ½ teaspoon salt. Cook, stirring occasionally until tender. Add garlic and cook another minute.
- Scoop half of the pepper/onion mixture into the bowl with the shredded chicken and stir to combine.
- Sprinkle flour over remaining mixture in saucepan and stir to combine. Slowly pour in chicken broth while stirring frequently until well incorporated. Whisk in sour cream and remaining ½ teaspoon salt. Once the sauce has lightly thickened, remove from heat.
- Lightly oil a 9x13 baking dish. Evenly distribute chicken mixture and 1 ½ cups of the shredded jack cheese between the tortillas. Roll and place in baking dish. Pour enchilada sauce evenly on top. Sprinkle top with remaining cheese.
- Bake enchiladas uncovered for 20 minutes. Remove from oven and allow to cool slightly before serving. Serve with your favorite salsas! Enjoy!
Notes
Nutrition
Neil
My new favorite enchiladas!
Amanda Cooks & Styles
Hi Neil! We love these enchiladas too! :)Amanda