Simple Sour Cream Chicken Enchiladas Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - Chicken, diced
  • 1 - Medium Onion, chopped
  • 3 cloves - Garlic, minced
  • 1 tablespoons - Vegetable Oil
  • 8 - Flour Tortillas, softened
  • 1 1/2 cups - Grated Mexican blend Cheese, divided
  • 1/4 cups - Butter
  • 1/4 cups - Flour
  • 1 cans - Chicken Broth, 15 ounces
  • 1 cups - Sour Cream
  • 1 cans - Chopped green chilies , 4 ounces
  • 1 1/2 teaspoons - Chili Powder, *Optional for added spice
  • Directions:

    In frypan, cook chicken, onion and garlic together in oil over medium-high heat until chicken is just done.

    Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

    Roll enchiladas and place seam-side down in 9x13" baking dish that has been greased with butter.

    Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

    Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. (Optional: add 1 1/2 teaspoons of chili powder for extra spiciness)

    Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

    Brief Description

    These enchiladas are so simple yet tastes better than anything you would order in a Tex-Mex restaurant! A family favorite!

    Main Ingredient:

    Cheese, chicken, flour tortilla

    Category:  Main Dish

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 20 min


    I always double this recipe since I have a large family to feed.

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    Posted On:

    September 30, 2012

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