Chicken Enchiladas with Sour Cream White Sauce

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Chicken Enchiladas

chicken enchiladas Chicken Enchiladas with Sour Cream White Sauce

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You are going to love this next recipe for Chicken Enchiladas with Sour Cream White sauce because it is delicious and super easy to make. The kid’s actually LOVE this which is awesome because my kiddos are very picky eaters.

Enjoy…. (See RECIPE Below:)

chicken enchiladas 2 Chicken Enchiladas with Sour Cream White Sauce

Ingredients:

  • Be sure to Folllow Raining Hot Coupons on Pinterest for more RECIPES!
  • 10 small soft flour tortillas (you can use corn but I like flour with chicken)
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
  • 3 cups Monterey Jack cheese – shredded
  • 3 tablespoons butter
  • 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

  1. Preheat oven to 350 degrees
  2. Combine shredded chicken and 1 cup of cheese
  3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
  4. Melt butter in a pan over medium heat
  5. Stir flour into butter and whisk for 1 minute over heat.
  6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
  7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
  8. Pour mixture over enchiladas and add remaining cheese to top.
  9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
  10. Enjoy!

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Chicken Enchiladas with Sour Cream White sauce

chicken enchiladas 2 Chicken Enchiladas with Sour Cream White Sauce

Ingredients

  • Be sure to Folllow Raining Hot Coupons on Pinterest for more RECIPES!
  • 10 small soft flour tortillas (you can use corn but I like flour with chicken)
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
  • 3 cups Monterey Jack cheese - shredded
  • 3 tablespoons butter
  • 4oz can diced green chillies (I like medium - they are not spicy at all)

Instructions

  1. Preheat oven to 350 degrees
  2. Combine shredded chicken and 1 cup of cheese
  3. Fill tortillas with the mixture above and roll each one then place in a greased 9x13 pan
  4. Melt butter in a pan over medium heat
  5. Stir flour into butter and whisk for 1 minute over heat.
  6. Add broth and whisk together. Cook over heat until it's thick and bubbles up
  7. Take off heat and add in sour cream and chilies. (be careful it's not too hot or the sour cream will curdle)
  8. Pour mixture over enchiladas and add remaining cheese to top.
  9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
  10. Enjoy!
http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/
 Chicken Enchiladas with Sour Cream White Sauce

Inspired by, Joyful Momma’s Kitchen

Chicken Enchiladas

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Comments

  1. Haley says

    I have made this many, many times and can attest to how easy and delicious it is. Great for leftover chicken. It’s also easy to cut in half for my two person household.

  2. says

    I just love your Chicken Enchiladas with Sour Cream White Sauce, this dish looks delicious. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

  3. says

    I make something similar to your recipe, but I’m going to have to try using rotisserie chicken. Thanks for sharing at Inspire Us Thursday at Organized 31.

  4. Karyn Campbell says

    OMosh I made this tonight since I had most everything on hand and I am so smacking my lips now! It was so good! I did add about a cup of rice & onion mix to the base filling and it has incredible sticking power LOL! I am full but dang am I tempted to go in there and get some more! Thank you for sharing this fabulous recipe with us!

  5. laura says

    This was far too bland for us. I sautéed onions and peppers with Mexican spices and added these to the chicken mixture in the soft taco shells. Then I added a can of Mexican cheese soup to the sauce. served with sour cream, jalapeños, shredded lettuce

  6. Jodie says

    I know what we are having tomorrow night for dinner…think I might add Rotels to it. TY for posting…sounds delish.

  7. Ashley says

    We jazzed this up a bit too with green enchilada sauce, well seasoned chicken, and diced onion on top while baking. But YUMMMMM! Thank you so much for a sauce that doesn’t call for cream of chicken soup! Can’t wait to experiment and see what else we can add! :)

  8. says

    I made these on Sunday and they were a huge hit! I have been sharing the recipe with everyone I know!

    Someone also suggested making these with leftover turkey from Thanksgiving – think I’ll have to try that next!

  9. Kayla says

    I was so disappointed with my enchiladas… while the taste was great, easy to make and looked DELISH, the tortillas were SO soggy I could barely stomach it. (Texture thing) I did add a can of drained diced tomatoes to the recipe. Is there something I did wrong or could have done differently to prevent that from happening? Otherwise it would be a recipe I wouldn’t try again which is a bummer.

    • Leslie says

      I have not yet made these…I am planning to do so tonight but in other enchilada recipes the key is to NOT overcook. That is what makes the tortillas soggy. Are you cooking it longer than the recipe calls for? Hope that helps.

  10. Tay says

    These are so good!made them tonight and they are easy,quick, and delicious! Thrifty too. Definitely will make again. full tummy tonight:)

  11. Jenny white says

    Great recipe. I added a half cup of salsa verde to the cheese and sour cream mixture to spice it up. Made a yummy recipe even better.

  12. Alyssa says

    I made these tonight and they are great! I added corn to the chicken mix and just used rotel tomatoes and Chiles because I already had that on hand, and they turned out great! Thank you for the yummy recipe!

  13. mdw70az says

    I hve made this recipe maqny times using white corn tortillas. if you dip the tortillas into the warm wet mixture before you stuff them they roll up really neatly and don’t break as you roll them up. My family loves them!

  14. says

    Im sorry, but flour tortillas and enchiladas do not belong in the same recipe!! Use corn tortillas and make a burrito or chimichanga with your flour tortillas.

        • paige says

          There is no “true” enchilda. It is all about the taste and what each person prefers. If you want corn, make them corn. If you want flour make them flour.

      • Jen Melendez says

        I’m hispanic and I agree with Kim. Enchiladas are not true mexican food, but if you are going to enjoy them, it should be made with corn tortillas. The basic ones are corn tortillas dipped in red salsa and lightly fried, filled with cheese and onion.

  15. pearlie says

    Thank you for posting this recipe! My husband requested white sauce enchiladas for his birthday dinner tonight and this was the best sounding one! Can’t wait to try them later, thanks again!

  16. stephanie says

    making these tmrw with shrimp, garlic, chipotle peppers, and onion! with Mexican coleslaw! YUM! thanks for the recipe! :)

  17. Diane says

    Made these for lunch over the weekend and they were a big hit. I served with shredded lettuce and refried beans. Not everyone can eat spicy foods so the mild sauce was good for us.

  18. says

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  19. LHogins says

    Sorry….tried this by recipe and we’re too bland. May try again with some more spices. Looks good but did not pass the family test. :(

    • Tj says

      I’m so glad I wasn’t the only one that thought these were flavorless! They didn’t pass my test at all, luckily I was able to salvage it with spices on hand!

  20. Angie says

    Love these! Very easy and no need to go out and get a lot of extra stuff, did increase amount of green chile sauce to one n a half cans. Tasted great. I can’t do too spicy. I rolled half in flour and half in corn and baked them in same pan. My hubby likes corn n I like flour. I will make these again and again… Thanks for sharing this awesome recipe.

  21. elisabeth says

    I just tried this recipe. The outcome is great! I can’t wait to make these for my family and friends. Thanks for the recipe!

  22. Carla says

    I love enchiladas so please, take it from a Mexican, use corn tortillas only! The thought of flour tortillas being used makes me shudder! Lightly fry corn tortillas then fill and roll them up, it’s way more authentic and delicious!!!!

  23. Cristina Mata says

    About the soggy tortillas. You can do one of two things
    1. Flour tortillas are not a good choice for enchiladas. I’m mexican… i know. But if you must. Here is what i suggest.
    a) Put filling in tortilla. Keep sauce warm on simmer. Then place sauce over your enchilada and add cheese. (Cheese will melt)
    b) Or you can microwave them.

    2. Use corn tortillas. They actually perform better. With corn tortillas you can bake them in the oven.

    Hope this helps.

  24. Cristina Mata says

    Also: you can fry the corn tortilla. Or what i do is, microwave my tortillas. Too much oil isn’t good for you. So i place them in a paper towel micorwave them to make them soft. Just add filling roll up and add sauce cheese on top. And voila you have enchilada.

  25. Tj says

    If your family loves plain Jane, flavorless food this recipe is for you!!!
    I had to add so much to this recipe I may as well have used a different one. The most flavor these will have will all depend on the chicken you use and the can of Rotel (green chilies).
    To the filling I added sautéed onion, garlic, and shredded red cabbage(also sautéed until soft), and 2\3rds can of blank beans.
    I used a Mexican blend shredded cheese instead of the Monterey-because that’s pretty much the most bland cheese you can use for enchiladas.
    Oh lord…the sauce.. That poor cream sauce… I highly recommend tossing in a couple pieces of garlic and a chopped, seeded jalapeno to the butter and letting them cook out their flavor into the butter before adding the flour-this will give the sauce some depth.
    Or if you make the sauce and then discover the flatness of it, as I did, you can add some chopped cilantro, black pepper 1tsp, garlic powder 1tsp-2tsp, and a pinch of cayenne. This saved my sauce-seriously.
    This recipe should start with a caution of how bland these enchiladas are. Good luck to y’all.

  26. Marco Rosado says

    Tried this with my wife… I was skeptical about the ingredients… and I was right. Sauce had a good consistency but tasted awful. Flour tortillas made it more bland than it was. It was edible and all, but I KNOW Mexican food. This is not Mexican food. This is Taco Bell quality food. And that’s giving it more credit than it deserves.

    Cristina and Carla make better suggestions of what to replace in this recipe.

    Sorry to be really harsh about this recipe, but just being honest.

  27. Stephanie says

    Hi, this sounds so yummy!!! Gotta try this but will make some adjustment mainly cos I can’t leave things alone. :) Question: how many servings does this make? It looks like a 9×13 baking dish but it would be helpful to me if I knew how many servings. There are only 2 of us so I think I’d have to pare down the recipe a LOT. Thanks for answering my question.

  28. Stephanie says

    Well, duh. I see I was right – it IS a 9×13 baking dish/pan. I just missed that. I would still like the servings amount. Thanks again.

  29. says

    First off, enchiladas are made with corn tortillas traditionally. You don’t fry them, you freshen them in hot oil and may pat them dry with paper towels if you like. Then fill them. Using a damp filling in flour tortillas and then dumping a sauce on top and baking them and complaining they are soggy or mushy….what did you think would happen? Get a clue and use corn tortillas….Philistines! Also use a bunch of sliced green onions to improve the flavor. Save the flour tortillas for burritos.

  30. KIm says

    Why roll them, just tear them up into bite size pieces, also add a block of cream cheese and a jar of green salsa verda, yum. just mix together and put into cake pan and back, make sure to add chesse on top

  31. says

    Oh, I love white sauce enchiladas. I must admit, though, that I have used cream of chicken soup. I like the addition of chicken broth. It sounds yummy. I will have to try it this way!

  32. John says

    By the way, I consider this kind of the macaroni and cheese of Mexican food. Bland can be good and comforting. Some of you want to eliminate the easy, and some of you want to jazz it up. All fine.

  33. Carmella says

    To all the people with negative comments, my ex is a 5 star executive chef and I was in the restaurant business for 25 years… just add whatever you like and make it your own! You don’t have to follow the recipe exactly, be creative and add ingredients to make it taste the way you like it.
    Add spices, cilantro, tomato, jalapenos, onions, garlic, black beans, salsa, rice, cheddar cheese, etc…. also, top it with whatever you like to make it tastier and more interesting!

  34. SidSimmons says

    I made these for my family of three and they loved it !!!! Even my finicky husband says that he only wants his enchiladas like these from now on.He didn’t want any at first, then he smelled the peppers and onions.He couldn’t resist. Thanks so much for an easy delicious new favorite dish. I smade a few changes ; I lightly fried my tortillas in coconut oil(to prevent the sogginess),I sauteed my chillies and onions before adding to my sauce and I also added a 1/4 cup of cream cheese to my sour cream sauce. It was mouthwatering.

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