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Sour cream chicken enchiladas cut into showing off the shredded chicken inside.

Sour Cream Chicken Enchiladas

Sara Vaughn
Homemade Sour Cream Chicken Enchiladas make the perfect easy dinner any day of the week!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 4
Calories 571 kcal

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 roll
    3 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!

Notes

Keeping Your Enchiladas Soft
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.
Use a rotisserie chicken.
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.
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.
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