Sour Cream Chicken Enchiladas with Homemade Green Chile Sauce
Tender shredded chicken seasoned with cumin and paprika, wrapped in flour tortillas and smothered in a rich, creamy sour cream sauce with green chiles. This comforting Mexican-inspired dish features a from-scratch enchilada sauce that's luxuriously smooth and mildly spiced, topped with melted cheddar and Monterey Jack cheeses. Perfect for family dinners or entertaining, these enchiladas offer a milder heat level that appeals to all palates while delivering satisfying, restaurant-quality flavors at home.
Ingredients
- 3 cups cooked shredded chicken breast
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 5 tbsp butter
- ¼ cup flour
- 1 ½ cup chicken stock
- 1 cup sour cream
- 4 ounce can diced green chilis
- ½ tsp cayenne pepper
- ½ tbsp kosher salt
- ½ tbsp ground pepper
- 8 fajita sized flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp chopped cilantro
- jalapenos, diced(optional)
- diced tomatoes(optional)
- salsa(optional)
Instructions
- 1
Toss shredded chicken with cumin, garlic powder and smoked paprika in a bowl and set aside
- 2
Preheat oven to 400°F
- 3
Melt butter in a saucepan over medium heat and whisk in flour until smooth
- 4
Slowly add chicken stock while whisking constantly to remove lumps and cook until thickened
- 5
Remove from heat and stir in sour cream, chiles, cayenne pepper, salt and pepper until combined
- 6
Divide chicken evenly among tortillas, placing in center with cheese and roll to close
- 7
Place tortillas seam side down in a greased baking dish
- 8
Pour sour cream sauce over enchiladas and sprinkle with remaining cheese
- 9
Bake for 30 minutes until golden brown and bubbling
- 10
Rest for 5 minutes before serving and top with cilantro and desired garnishes
Tips
Add more cayenne pepper gradually to increase heat level to your preference
Let enchiladas rest after baking to allow the sauce to set and prevent spillage when serving
Use rotisserie chicken for convenience or leftover cooked chicken breast
Good to Know
Refrigerate covered for up to 3 days. Reheat in oven at 350°F until warmed through.
Assemble enchiladas up to 1 day ahead, cover and refrigerate. Add sauce and cheese before baking.
Serve hot with garnishes like cilantro, diced tomatoes, jalapeños, and additional sour cream.
Common Mistakes
Don't skip resting time to avoid sauce running when cut
Whisk stock slowly to avoid lumpy sauce
Place seam side down to prevent unrolling during baking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these enchiladas?
Yes, assemble without sauce, wrap tightly and freeze up to 3 months. Thaw overnight, add sauce and bake as directed, adding 10-15 minutes to cooking time.
What if I don't have green chiles?
Substitute with diced jalapeños, poblano peppers, or omit for a milder version. Canned diced jalapeños work well as a direct replacement.
How long do leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or whole dish in 350°F oven until heated through.