These Easy Chicken Enchiladas with Sour Cream Sauce are creamy, cheesy and full of flavor! The white sauce is made homemade (without using a can of cream of chicken soup!) and comes together in about 10 minutes! The enchiladas are filled with rotisserie chicken, green chilis, cheese and sour cream and are smothered with the amazing sour cream sauce. This will be a family fave!
3cupsrotisserie chicken breasts, diced (or any cooked chicken)See Note 1
1tbsptaco seasoninglow sodium, if possible
1tbspdiced green chilisremainder of the 4oz. can, See Note 2
1/2cupsour creamfull fat or reduced fat
2cupsshredded cheese, dividedMonterey jack or sharp cheddar work great
8flour tortillasfajita or soft taco size
For the sour cream sauce (See Note 3)
2cupschicken stock (or chicken broth)
1chicken bouillon cube, crushed or 1 tsp bullion powder or 1 tsp Better Than Bouillon
1/2tspgarlic powder
3tbspbutter
4tbspall-purpose flour
1tbspdiced green chilis
1/2cup sour creamfull fat or reduced fat
Instructions
To make the sauce:
In a large measuring cup or small bowl, stir together chicken stock, crumbled chicken bouillon cube and garlic powder; set aside.
In a large skillet (or large saucepan) over medium heat, melt butter. When butter is melted, whisk in flour and cook for one minute.
Slowly add chicken stock mixture, whisking or stirring as you add it. Continue to cook for for 3-5 minutes until the sauce thickens and coats the back of a spoon.
Turn heat down to LOW and stir in sour cream and green chilis. Make sure you keep the heat super low and stir the sauce frequently so it doesn't boil. If the sauce boils, the sour cream has a tendency to split and curdle. Cook the sauce 1-2 minutes more until just heated through. Set aside until you are ready to spoon it over the enchiladas.
To make the enchiladas:
Preheat oven to 400°F.
In a large bowl, stir together diced chicken, taco seasoning, sour cream and 1/2 cup of cheese (reserve the other cheese for topping the enchiladas).
Lay a flour tortilla flat on a plate and fill it with a heaping 1/3 cup of the chicken mixture. Roll tightly. Place filled tortillas seam-side down in a large 9 x 12 baking dish. Repeat until all tortillas are filled.
Pour sauce over enchiladas. I typically use nearly all the sauce (about 2 cups) but do not DROWN the enchiladas in the sauce, otherwise they will get soggy. If you want to use less sauce, store the remaining sauce in the fridge for up to a week. The leftover sauce is great on top of pasta, too! :)
Top enchiladas with remaining cheese. Bake, uncovered in a 400°F oven for 15-20 minutes until cheese is slightly browned and everything is bubbly.
Allow a few minutes to cool before serving.
Notes
Note 1: Diced rotisserie chicken is a great time saver! You can also used diced chicken from my Perfect Chicken Breasts recipe or cook your chicken breasts in the air fryer using my Air Fryer Frozen Chicken Breasts recipe! Diced, cooked chicken thighs would also be delish!Note 2: You will be using 1 tbsp of the diced green chilis for the sauce. Just throw the rest of the 4oz. can into your chicken mixture. :)Note 3: More detailed instructions for the Sour Cream Enchilada Sauce can be found here--including other ways to enjoy this amazing sauce!!!!Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.