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sour cream chicken enchiladas

(5 ratings)
Cmom02 avatar
Blue Ribbon Recipe by
Sharon Colyer
@Cmom02
Louisville, KY

My husband was served this dish by his nephew's wife. He loved the dish, so much that he got the recipe. He & I have been fixing it for years, ever since. We learned to like the chilies. Children might not want the chilies, so consider that. So, tweaked for us, including lower-fat dairy.

Blue Ribbon Recipe

These are flavorful chicken enchiladas with an easy-to-make homemade creamy sauce. The enchilada sauce is chunky and flavorful. Tortillas are dipped in the sauce, filled with a chicken mixture, and rolled. By doing it this way, after it's baked, the filling is super tender. A hearty dinner that will be a crowd-pleaser. They heat up wonderfully the next day as well.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 serving(s)
prep time 40 Min
cook time 40 Min
method Bake

Ingredients For sour cream chicken enchiladas

  • 3 c
    chicken, already cooked & deboned
  • 1/2 tsp
    salt
  • 2 1/2 c
    Monterey jack cheese, grated (can sub reduced-fat but not fat-free)
  • 3/4 c
    sour cream (can use low-fat)
  • 12
    flour or corn tortillas
  • cooking spray
  • ENCHILADA SAUCE
  • 1/2 stick
    butter or margarine
  • 1/2 md
    onion, finely chopped
  • 1 clove
    garlic, minced
  • 1 can
    diced tomatoes (16 oz)
  • 1 can
    tomato sauce (8 oz)
  • 1 can
    green chilies (4 oz)
  • 1 Tbsp
    sugar
  • 1/2 tsp
    basil
  • 1/2 tsp
    oregano
  • 1 tsp
    cumin
  • 1 tsp
    chili powder

How To Make sour cream chicken enchiladas

Test Kitchen Tips
If you want a smooth sauce, put the sauce in a blender or food processor after it has cooled.
  • Spray a baking dish with non-stick spray.
    1
    Preheat oven to 350°F. Use cooking spray on a 9 x 13 inch baking dish.
  • Adding salt to diced chicken.
    2
    Debone chicken, chop it into small pieces, and sprinkle with the salt. (This could be leftover cooked chicken, rotisserie chicken, or chicken cooked before starting this recipe.)
  • Sauteeing onions and garlic in butter.
    3
    Melt butter in a 12-inch saucepan and saute onions and garlic.
  • Tomatoes, spices, and green chiles added to onions.
    4
    Add tomatoes, tomato sauce, spices, and green chilies to the mixture.
  • Sauce simmering on the stove.
    5
    Bring to a boil and simmer for 20 minutes.
  • Dipping a tortilla in the sauce.
    6
    Dip each tortilla into the sauce mixture.
  • Adding chicken and cheese to the tortillas.
    7
    Remove. Add some chicken and 2 Tbsp of cheese.
  • Tortilla rolled up and placed in the baking dish.
    8
    Roll up. Place filled tortillas in the prepared baking dish.
  • Stirring sour cream into the remaining sauce.
    9
    Stir sour cream into the remaining sauce.
  • Sauce poured over tortillas and sprinkled with cheese.
    10
    Pour over tortillas and sprinkle with remaining cheese.
  • Baking the chicken enchiladas.
    11
    Bake uncovered for 30 minutes.
  • Cooling the sour cream chicken enchiladas.
    12
    Remove from oven and let sit for about 10 minutes, before serving. Serves 6.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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