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Homemade Sour Cream Chicken Enchiladas! These are a favorite family dish that my family asks for regularly and perfect for any night of the week!
If you haven't noticed yet, we have a slight obsession with Mexican food in our house. My girls and husband love all things Mexican, and enchiladas are one of those dishes they ask for regularly.
Unlike my low and slow classic enchiladas, these sour cream chicken enchiladas come together fast and are perfect from a taco Tuesday to any day of the week when their craving hits.
What makes these the best sour cream chicken enchiladas?
- It has only simple ingredients!
- It comes together fast!
- They taste like your Abuela (grandmother) has been spending all day making them!
Ingredients in sour cream chicken enchiladas.
- Chicken ( You can use your favorite shredded chicken, or feel free to use a rotisserie chicken cut up if you have one you like.)
- Poblano Pepper
- Onion
- Butter
- Arrowroot Starch
- Chicken Stock
- Milk
- Sour Cream
- Lime Juice
- Spices
- Tortillas (I use Siete Brand grain-free tortillas for making these enchiladas. If you can handle corn, you can sub those or use your favorite gluten-free brand.)
- Cheese
- Jalapeno (optional)
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Enchilada tips and tricks.
The trick to keeping enchiladas soft and not drying out and getting the tortillas crunchy is to make sure you have them covered in sauce. The easiest way to do this is by layering some sauce in the pan and over the enchiladas.
This is one of the recipes I love to use rotisserie chicken as a shortcut so I don't have to spend time making the chicken before assembling it.
Are these sour cream chicken enchiladas spicy?
The basic recipe, no, these are not spicy. I think that's one of the reasons these are my husband's favorite dishes. He's not really a spicy type of guy, and he LOVES these. They are certainly more on the creamy, smoky side, but if you want to add a little bit of extra kick to them, you can always add some jalapeno to the mix when you are making the sauce.
My favorite Mexican seasoning blend.
If you have a favorite Mexican seasoning use it in this recipe. When I buy one I like the mild blend from Siete. Just be sure whatever blend you are using is gluten-free.
- 2 teaspoon Smoked Paprika
- 2 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Shallots
- ½ teaspoon Black Pepper
- 1 teaspoon Dried Mexican Oregano
- 1 teaspoon Dried Cilantro
- ½ – 1 teaspoon Dried Jalapeno Pepper (depending on heat level desired)
- 1 teaspoon Chipolte Pepper
- ½ teaspoon Salt
Mix everything together and store it in an airtight container. Use how you would use any taco seasoning
Let's make some enchiladas!
- Cook and shred the chicken.
- Make the sauce.
- Assemble the enchildas.
- Top the enchiladas with more sauce and cheese.
- Bake and enjoy.
Storing and reheating leftover enchiladas.
Leftover enchiladas can be stored in an airtight container in the fridge for up to a week. I find they reheat best when placed into a 350-degree oven for about 15-20 or until the cheese starts to get bubbly again.
Can you freeze sour cream chicken enchiladas?
Yes! These make a great make-ahead, freezer meal. Just make them, put them in a freezer and oven-safe pan, wrap them well and freeze for up to two months.
When you are ready to eat the frozen enchiladas, pull them out of the freezer and bake in a 350-degree oven for about 45 minutes to an hour, or until the enchiladas are cooked through, and the cheese is bubbly.
More Quick Dinners
Meyer Lemon Sheet Pan Roasted Chicken
Sour Cream Chicken Enchiladas
Ingredients
- 3 Cups Cooked and Shredded Chicken
- 1 Small White Onion diced
- 1 Poblano Pepper diced
- 1 Jalapeno Pepper optional
- 2 Tablespoons Avocado Oil
- 2 Tablespoons Butter or ghee
- ¼ Cup Arrowroot Starch
- 1 ½ Cups Chicken Stock
- 1 ½ Cups Milk of Choice
- 3 Cups Cheddar Cheese
- 1 Cup Sour Cream
- 2 Tablespoons Lime Juice
- 1 Teaspoon Salt
- 1 Teaspoon Garlic Powder
- 2-3 Tablespoons Mexican Spice Blend
- 1 Package Tortillas of Choice I use Siete Brand grain-free
Instructions
- Preheat the oven to 375 degrees and place a 9x13 baking dish aside.
- Cook and shred your chicken as needed.3 Cups Cooked and Shredded Chicken
- Dice the poblano pepper, onion, and jalapeno if you are using.1 Small White Onion, 1 Poblano Pepper, 1 Jalapeno Pepper
- In a saucepan over medium heat, add the avocado oil and vegetables and saute until they start to soften and slightly become golden.1 Small White Onion, 1 Jalapeno Pepper, 2 Tablespoons Avocado Oil, 1 Poblano Pepper
- Mix the butter and arrowroot starch together until they make a paste. Next, add the mixture to the vegetables and stir till its combined to allow the flour to cook a minute or two.2 Tablespoons Butter, ¼ Cup Arrowroot Starch
- Slowly add in the chicken stock and milk to the vegetables and cook until the sauce starts to thicken, about 5 minutes.1 ½ Cups Milk of Choice, 1 ½ Cups Chicken Stock
- Turn off the heat and add the spices, lime juice and sour cream and stir until it's combined and the sauce is thick, set it aside.1 Cup Sour Cream, 1 Teaspoon Salt, 1 Teaspoon Garlic Powder, 2-3 Tablespoons Mexican Spice Blend, 2 Tablespoons Lime Juice
- In a bowl, combine the shredded chicken and some of the sauce.
- Warm your tortillas as needed to allow them to roll easier. I use the Siete brand, which comes frozen so I will warm them up and keep them warm in a tortilla warmer. If you don't have a tortilla warmer, you can just place a towel over the warm tortillas on a plate to do the same thing.
- In your 9x13 inch pan, put a small amount of sauce and spread it around.
- Carefully dip the tortillas into the remaining sauce one at a time.1 Package Tortillas of Choice
- Once you dip the tortillas, layer the chicken and cheese into each tortilla. Do not over-stuff the enchiladas, it will make them harder to roll3 Cups Cheddar Cheese
- Place the filled tortillas into the pan and repeat with; however, many tortillas will fit into your pan.
- Top with the remaining sauce making sure to cover the tortillas completely. Add additional cheese if desired.3 Cups Cheddar Cheese
- Bake in the preheated oven about 20-30 minutes or until the sauce is bubbly and the cheese is melted.
- Top with additional sour cream or cilantro and enjoy!
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