Easy Sour Cream Chicken Enchiladas with Homemade Green Chile Sauce: A Family Favorite Comfort Food
Prepare to fall in love with these sour cream chicken enchiladas, a truly comforting and undeniably delicious dish that has graced countless family tables – including my own! Each bite offers a delightful combination of tender, shredded chicken and gooey, melted cheese, all lovingly enveloped in soft flour tortillas. But what truly sets these enchiladas apart is the luxurious, homemade green chile and sour cream sauce. It’s a creamy, tangy, and subtly spicy concoction that bakes into a bubbly, golden perfection, making this recipe an absolute keeper.
There’s something uniquely special about recipes passed down through generations. For me, my Mom’s sour cream chicken enchiladas hold a cherished place in my heart, evoking warm memories of childhood dinners. This wasn’t just any meal; it was the meal I adored, so much so that I meticulously copied the recipe from her well-loved recipe box. When I ventured off to college, that recipe came with me, becoming a staple for my roommates and a taste of home during those formative years.
Today, these creamy chicken enchiladas are a regular feature in my own family’s meal rotation. They’re still a resounding favorite, proving that some classics are truly timeless. The beauty of these enchiladas lies in their simplicity combined with immense flavor. They feature a straightforward yet incredibly satisfying filling of succulent shredded chicken and a generous amount of cheese, all blanketed by that signature green chile-sour cream sauce before baking to perfection.
While my mom’s original recipe, like many traditional versions, relied on a can of cream of chicken soup for the sauce base, I’ve gradually transitioned to a homemade sour cream sauce in recent years. This slight modification adds a touch more effort, but the difference in fresh, vibrant flavor is absolutely worth it. Even with a scratch-made sauce, these easy chicken enchiladas come together quickly, requiring only about 15-20 minutes of active prep time. The result is a dish that feels gourmet but is achievable on any weeknight, delivering unparalleled comfort and a taste that’s far from basic.
Table of Contents
- Ingredients you’ll need for the best Sour Cream Chicken Enchiladas
- How to Make Sour Cream Chicken Enchiladas: A Step-by-Step Guide
- Serving Suggestions & Variations to Customize Your Enchiladas
- Get the Full Recipe: Make Them Now!
Ingredients You’ll Need for the Best Sour Cream Chicken Enchiladas
Crafting these delectable enchiladas doesn’t require an arsenal of exotic ingredients. In fact, you’ll likely find most of what you need already stocked in your pantry and fridge. The magic truly happens when these simple components come together to create a dish bursting with flavor and comforting warmth. Here’s a closer look at the key players that make these enchiladas so special. (For precise measurements and the full recipe details, scroll down to the recipe card at the bottom of this article):
- Shredded Cooked Chicken: This is the hearty base of your filling. You can use rotisserie chicken for ultimate convenience, boil and shred chicken breasts, or use leftover chicken. The goal is tender, easily shreddable chicken that absorbs the sauce beautifully.
- Flour Tortillas: While corn tortillas are traditional for many enchilada recipes, flour tortillas offer a softer texture and are easier to roll without tearing, making them perfect for this creamy dish. Choose large tortillas to hold a good amount of filling.
- Mozzarella Cheese: For that irresistible, melty, gooey factor, mozzarella is a top choice. Its mild flavor allows the other ingredients to shine, and it creates a fantastic cheesy pull. Feel free to use a blend of Monterey Jack or cheddar for added complexity.
- Onion: Finely chopped onion provides an aromatic base for the sauce, adding a layer of savory depth and a hint of sweetness once cooked down.
- Canned Green Chiles: These are essential for the signature “green chile” flavor in the sauce. They offer a mild, earthy spice without being overly hot, perfect for a family-friendly meal.
- All-Purpose Flour: This acts as a thickening agent, creating a smooth and luscious roux that forms the foundation of your creamy sauce.
- Butter: Used to create the roux with flour and sauté the aromatics, butter adds richness and a wonderful flavor to the sauce.
- Sour Cream: The star of the sauce! Sour cream brings an incredible tanginess and a velvety, rich texture that makes this sauce so utterly decadent. Full-fat sour cream is recommended for the best results.
- Chicken Broth: This liquid component helps to thin the sauce to the perfect consistency while infusing it with additional savory chicken flavor.
How to Make Sour Cream Chicken Enchiladas: A Step-by-Step Guide
Making these homemade sour cream chicken enchiladas is a straightforward process, broken down into a few simple stages. Even if you’re new to making enchiladas from scratch, these steps are easy to follow and will lead you to a truly rewarding meal. Get ready to create a dish that will impress your family and friends!
- Make the Homemade Sour Cream Sauce: This is where the magic begins! Start by melting butter in a large skillet over medium heat. Add your chopped onions and green chiles, cooking them gently until they’re soft and fragrant, about 3-4 minutes. This step builds a flavorful foundation. Next, sprinkle in the flour, stirring constantly for about a minute to create a roux. This will ensure your sauce thickens beautifully without lumps. Gradually whisk in the chicken broth, making sure to incorporate it smoothly. Finally, stir in the sour cream until the sauce is wonderfully smooth and creamy. Let it simmer gently for 2-3 minutes, just until it thickens to your desired consistency. Season with salt and pepper to taste.
- Mix the Enchilada Filling: In a separate, large bowl, combine your cooked shredded chicken, about half of the freshly made sour cream sauce (this helps bind the filling and keeps the chicken moist), and half of your shredded mozzarella cheese. Mix everything thoroughly until the chicken is evenly coated and the ingredients are well combined. This ensures every bite of your enchilada is packed with flavor.
- Assemble the Enchiladas: Take one flour tortilla at a time and spoon a generous amount of the chicken and cheese filling down the center. Don’t overfill, or it will be hard to roll! Roll up the tortilla tightly and place it seam-side down into a lightly greased 9×13-inch casserole dish. Continue this process with the remaining tortillas and filling, arranging them snugly in a single layer in the dish.
- Cover with Sauce and Cheese: Once all the enchiladas are assembled and neatly arranged, pour the remaining sour cream sauce evenly over the top, making sure every enchilada is generously coated. Then, sprinkle the remaining shredded mozzarella cheese all over the sauce. This cheese layer will melt into a golden, bubbly crust during baking.
- Bake to Golden Perfection: Cover the casserole dish tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for about 20 minutes. The foil helps to steam the enchiladas, ensuring the tortillas stay soft and the filling heats through. After 20 minutes, remove the foil and continue baking for another 15-20 minutes, or until the sauce is visibly bubbling around the edges and the cheese on top is melted, golden, and slightly bubbly.
- Enjoy! Once out of the oven, let the enchiladas rest for a few minutes before serving. This allows the sauce to set slightly and prevents the enchiladas from falling apart. Add fresh toppings as you like (see suggestions below), and serve hot for the ultimate comforting meal.
Serving Suggestions & Variations to Customize Your Enchiladas
These sour cream chicken enchiladas are incredibly satisfying on their own, offering a complete and flavorful meal. However, adding a few fresh toppings can elevate the experience, introducing contrasting textures and bursts of fresh flavor. Here are some of my go-to suggestions to make your enchiladas even more exciting:
- Salsa: A dollop of your favorite salsa (red or green) adds a fresh, zesty kick that cuts through the richness of the creamy sauce.
- Avocado or Guacamole: Creamy slices of fresh avocado or a scoop of homemade guacamole bring a luxurious texture and a healthy dose of good fats.
- Shredded Lettuce: Crisp, cool shredded lettuce adds a refreshing crunch and a vibrant touch.
- Chopped Tomato: Fresh, diced tomatoes offer a juicy sweetness and a pop of color.
- Cilantro: A sprinkle of fresh chopped cilantro brightens the entire dish with its distinctive herbaceous flavor.
- Green Onions: Sliced green onions provide a mild, oniony crunch and a hint of freshness.
- Jalapeños: For those who love a bit more heat, finely diced fresh or pickled jalapeños make a great spicy topping.
Beyond toppings, this recipe is also wonderfully versatile, serving as a fantastic jumping-off point for your culinary creativity. Don’t hesitate to experiment and make these enchiladas truly your own! Here are a few popular variations:
- Add More Veggies to the Filling: Incorporate ingredients like sweet corn, black beans, sautéed bell peppers, or sliced black olives directly into the chicken and cheese mixture for added texture, flavor, and nutrients.
- Cheese Blends: While mozzarella is fantastic, a mix of Colby Jack, sharp cheddar, or even a touch of Cotija cheese can add new dimensions of flavor.
- Spice it Up: For a spicier kick, you can add a pinch of cayenne pepper or a dash of your favorite hot sauce to the sour cream sauce.
- Different Proteins: While chicken is classic, shredded pork (carnitas), ground beef, or even a vegetarian blend of roasted vegetables and beans can be substituted for the chicken.
- Smoked Paprika: A teaspoon of smoked paprika in the sauce or chicken filling can add a beautiful depth of flavor.
No matter how you choose to customize them, remember one thing: do not skimp on that luscious sour cream sauce. It truly is the heart and soul of this easy chicken enchilada recipe, bringing all the elements together into one harmonious, irresistible dish.
Get the Full Recipe: Make Them Now!
Ready to bring this ultimate comfort food to your table? These sour cream chicken enchiladas are more than just a meal; they’re an experience, promising warmth, flavor, and satisfaction with every bite. Whether you’re making them for a busy weeknight, a family gathering, or simply to treat yourself, this recipe is guaranteed to become a cherished addition to your culinary repertoire. Dive into the details below and get ready to enjoy the best creamy, cheesy chicken enchiladas you’ve ever had!
Sour Cream Chicken Enchiladas
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Ingredients
- 2 tablespoons unsalted butter
- 1 cup (142 grams) finely chopped yellow onion
- 4.5-oz can (128 grams) diced green chiles, undrained
- 2 tablespoons all-purpose flour
- 1 cup (250 ml) chicken broth, low sodium preferred
- 1 cup (227 grams) full-fat sour cream
- 10 large flour tortillas (8-inch or 10-inch)
- 3 cups (455 grams) cooked shredded chicken (from about 2-3 chicken breasts or a rotisserie chicken)
- 8 oz (226 grams) shredded mozzarella cheese (or Monterey Jack, or a blend)
- Salt and freshly ground black pepper, to taste
Suggested Toppings:
- Salsa (red or green)
- Fresh cilantro, chopped
- Green onions, sliced
- Shredded lettuce
- Diced avocado or guacamole
- Diced tomatoes
Equipment
Instructions
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Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with cooking spray or butter and set it aside.
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In a large skillet, melt the butter over medium heat. Add the chopped onion and green chiles. Cook, stirring occasionally, until the onion has softened and become translucent, about 3-4 minutes.
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Sprinkle the flour over the onion and chiles, stirring constantly for 1 minute to cook out the raw flour taste and form a roux. Gradually pour in the chicken broth, whisking continuously to ensure the sauce remains smooth and free of lumps. Once all the broth is incorporated, stir in the sour cream until well combined and creamy. Cook for an additional 2-3 minutes, stirring, until the sauce has thickened slightly. Season generously with salt and freshly ground black pepper to taste.
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In a large bowl, combine half of the prepared sour cream sauce, all of the cooked shredded chicken, and half of the shredded mozzarella cheese. Mix thoroughly to ensure all ingredients are evenly distributed. Take one flour tortilla, spread a spoonful of the chicken filling down the center, then roll it up tightly. Place the rolled enchilada seam-side down into your prepared casserole dish. Repeat with the remaining tortillas and filling, arranging them snugly in a single layer.
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Pour the remaining sour cream sauce evenly over the tops of the assembled enchiladas, ensuring full coverage. Sprinkle the remaining half of the mozzarella cheese over the sauce.
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Cover the dish tightly with aluminum foil. Bake for approximately 20 minutes. After 20 minutes, remove the foil and continue baking for another 15-20 minutes, or until the sauce is bubbly around the edges and the cheese is melted and golden brown. Serve immediately, garnished with your favorite toppings as desired.
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Notes
- Refrigeration: These enchiladas are perfect for meal prep! Assemble the enchiladas completely as directed (steps 1-4). Cover the casserole dish tightly with plastic wrap and then foil. Store in the refrigerator for up to 24 hours. When ready to bake, remove from the fridge and let sit at room temperature for 15-20 minutes while your oven preheats. Bake as directed, adding an extra 5-10 minutes to the covered baking time if the enchiladas are still very cold.
- Freezing: For longer storage, these enchiladas freeze beautifully. Assemble as directed (steps 1-4). Double wrap the casserole dish with plastic wrap, then an outer layer of aluminum foil. Freeze for up to 2 months. To bake from frozen, remove the plastic wrap but keep the foil. Bake at 350°F (175°C) for about 40-50 minutes, then remove the foil and bake for an additional 15-20 minutes, or until bubbling and heated through. You may need to add 10-15 minutes to the total baking time compared to baking fresh.
Tips for Perfect Enchiladas:
- Don’t Overfill: Ensure your tortillas are not overly stuffed, making them easier to roll and preventing the filling from spilling out.
- Warm Tortillas: Briefly warming your tortillas in the microwave (a stack wrapped in a damp paper towel for 30-60 seconds) or on a dry skillet makes them more pliable and less likely to crack when rolling.
- Quality Ingredients: Using good quality sour cream and broth will significantly impact the flavor of your sauce.
- Taste and Adjust: Always taste your sauce before assembling the enchiladas and adjust seasonings (salt, pepper, a pinch of garlic powder or cumin if desired) to your preference.