Sour Cream Chicken Enchiladas Recipe

Name: Sour Cream Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked and shredded or chopped chicken; 2 cloves fresh garlic, minced; 1/2 cup onion, finely chopped; 1/2 cup green pepper, finely chopped; 2 tablespoons olive or avocado oil; 1 tablespoon butter; 2 heaping tablespoons flour; 2 cups chicken broth; 1-2 small cans chopped green chilies; Approximately 1/2 teaspoon sea salt; 4 cups grated Monterrey Jack cheese; 1/2 cup sour cream; Couple packages of flour tortillas; Paprika; Chives

Servings: persons

2 cups cooked and shredded or chopped chicken
2 cloves fresh garlic, minced
1/2 cup onion, finely chopped
1/2 cup green pepper, finely chopped
2 tablespoons olive or avocado oil
1 tablespoon butter
2 heaping tablespoons flour
2 cups chicken broth
1-2 small cans chopped green chilies
Approximately 1/2 teaspoon sea salt
4 cups grated Monterrey Jack cheese
1/2 cup sour cream
Couple packages of flour tortillas
Paprika
Chives

1
Preheat oven to 350u00b0F.
2
Cook and chop or shred chicken breasts; set aside.
3
Saute garlic, onion, and green pepper in oil and butter until slightly tender. Stir in flour and cook for about 1-2 minutes. Add chicken broth, mix until smooth and cook until thickened. Add chilies and salt. Add 1 1/2 cups cheese and stir until smooth. Reduce heat. Add sour cream and stir until smooth. Place large scoop of chicken, cheese, and sauce in center of each tortilla. Roll up and place in oiled large baking dish. Pour remaining sauce over all rolled up tortillas and sprinkle remaining cheese on top. Sprinkle with paprika and chives. Bake, covered, about 25-30 minutes. Uncover and broil for 2 minutes just to add a nice brown tint to enchiladas.
4
Serve with sliced avocado, chopped tomato, and salsa on top!!
5
To compliment the meal, serve black or pinto refried beans.

1205

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups cooked and shredded or chopped chicken, 2 cloves fresh garlic, minced, 1/2 cup onion, finely chopped, 1/2 cup green pepper, finely chopped, and more.

Yes, Sour Cream Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sour Cream Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions