Delicious Chicken Enchiladas with Creamy Sour Cream White Sauce

Delicious Chicken Enchiladas with Creamy Sour Cream White Sauce

Cozy and comforting chicken enchiladas wrapped in warm tortillas and smothered in a dreamy sour cream white sauce—perfect for busy weeknights and casual gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

2 cups cooked shredded chicken leftover or rotisserie chicken
1 cup sour cream
1 cup chicken broth
1 cup shredded cheese Mexican blend, cheddar, Monterey Jack, or mozzarella
8 pieces flour tortillas can substitute corn tortillas
1 tbsp olive oil for softening tortillas
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

Equipment

Mixing bowl
Skillet
Baking Dish
Oven

Method

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a mixing bowl, combine shredded chicken with garlic powder, onion powder, cumin, salt, and pepper. Mix well.
Step 3: Soften tortillas by warming them gently in a skillet with olive oil or microwaving wrapped in a damp paper towel for about 30 seconds.
Step 4: Fill each tortilla with the seasoned chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
Step 5: In a separate bowl, whisk together sour cream and chicken broth until smooth. Pour the sauce evenly over the rolled enchiladas.
Step 6: Sprinkle shredded cheese evenly on top.
Step 7: Bake for 25 to 30 minutes until enchiladas are hot and cheese is melted and lightly golden.
Step 8: Remove from oven and let cool for a few minutes before serving to allow sauce to set.

Notes

Optional: Add diced green chilies or jalapeños to the chicken filling for a spicy kick. Substitute corn tortillas for a traditional texture. Store leftovers in an airtight container in the fridge up to 3 days. Freeze before or after baking for up to 2 months.