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Sour Cream Chicken Enchiladas


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Sour Cream Chicken Enchiladas 0 Picture


  • 3 cups cooked chicken, shredded
  • 1 cup shredded Pepper Jack cheese
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 ounces diced green chiles
  • 8 - 10 small flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • Sliced green onions, for garnish


Servings 4
Preparation time 15mins
Cooking time 40mins


Step 1

Preheat oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking dish with cooking spray.
In a bowl, mix together chicken and Pepper Jack cheese. Set aside.
Melt butter in a skillet. Add flour and whisk to combine. Cook for 1 minute. Gradually whisk in chicken broth, mix until combined and cook until thick. Remove from heat and cool for 3 to 5 minutes.
Stir in sour cream and diced green chiles to chicken broth until smooth and combined.
Fill tortillas with chicken mixture, roll tightly and place in baking dish. Pour sauce over enchiladas and sprinkle Monterey Jack cheese over the top.
Bake for 20 to 25 minutes, or until cheese is fully melted and sauce is bubbly.


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