Simply Sour Cream Chicken Enchiladas

By Addie

"Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!"

Ingredients

• 1 lb chicken breasts, diced
• 1/2-1 medium onion, chopped
• 1 tablespoon vegetable oil
• 8 flour tortillas, softened ( 8 inches each)
• 1 1/2 cups grated Monterey Jack cheese OR
• 1 1/2 cups Mexican blend cheese, divided
• 1/4 cup butter
• 1/4 cup flour
• 1 (15 ounce) cans chicken broth
• 1 cup sour cream
• 1 (4 ounce) cans chopped green chilies

Preparation

Step 1

In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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REVIEWS: (478)

"Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!"

I followed this recipe to the letter and it was PHENOMINAL! Why do people have to "tweak" recipes? And then how can they rate your recipe as a "5" if they're, "I added this, and left out that". Aren't they then rating their own recipe? I regress...GREAT DISH!

I just made these tonight and they were SO SO SO good!! I added a little cajun seasoning to the chicken while it was cooking with the onions to give it extra flavor. The other thing I did that was not mentioned in the recipe but suggested by other reviewers, was to add a can of Rotel to the sauce mixture. I used the Rotel tomatoes with habenero peppers to give it some extra spice. It turned out to have such a great flavor! Much better than anything I've had in Mexican restaurants. Thank you so much for posting! This will be made again real soon!! :)

These were so good (and probably so bad for you, but so good!) My husband usually eats dinner without much fanfare but he couldn't stop commenting on how great these were. I blended up my canned chilies in the food processor to better distribute the flavor and that worked out quite well. Might even use an extra can next time for more spice.

Loved these! Better than any cream of chicken soup recipe I've made and just as easy! I would recommend shredding the chicken over dicing it though. I used less butter, maybe 2 Tbs and added a bit more chicken broth to compensate, you would never know! Also I didn't have enough monterey jack cheese so I used a mixture of jack and sharp cheddar. I only got about five enchiladas out of them though, maybe my tortillas were bigger then usual? Thanks for posting!!

Wow! Very rich, creamy and absolutley delicious! I layered mine and froze them. I baked them @ 400, covered with foil for about an hour and half. Turned out perfect! Thanks so much.

We loved this recipe. I will admit, I read a lot of reviews before hand and tweaked the recipe based on comments. I used a Rotisserie chicken from the store and shredded it. I sauteed the onions in the oil with some Nature Seasonings. Once done I added the chicken, a pinch of garlic powder, pepper, salt and 1 tsp taco seasonings. I then added a can of original Rotel (that I drained of liquids first). I used this mixture and put into the tortillas with the cheese. The sauce I did just as the recipe suggests and I even used fat free sour cream. I added more black pepper to the sauce as well. We also served with a bunch of toppings. I topped mine with fresh cilantro, fresh diced jalapenos, lime slices and avocado slices. The others also topped theirs with salsa and/or hot sauce. I will be making this at LEAST once a month and sharing the recipe with others as well!! Thanks!!

I fixed this to eat in front of the tv. DH ran upstairs before I served my plate to tell me how GREAT these were!! Instead of onions and chilies, I substituted about 1/4 c of chunky salsa, it was what I had on hand. This is super easy and the sauce is creamy. Regular rotation for this one!

Wow! I'm throwing my condensed soup enchilada recipe away. This taste like authenic Mexican! I used extra green chillies and chopped green onions on top after cooking. I also used McCormick's enchilada sauce mix and added 1/2 tsp coco powder to the sauce. LOTS and LOTS of flavor. You can even add chili powder to the enchilada sauce to spice it up. Yum!

Very good...I took the advice of others and added cumin to both the onions/chicken and to the sauce. I also used a can of Rotel in lieu of the chopped chiles.

Normally, I shy away from sour cream enchiladas b/c I've never been a huge fan of sour cream, but decided to give these a try b/c it didn't have canned soup in the ingredient list. I'm SO glad did! The entire family loved it. It's creamy without being too creamy and the taste is not bland nor too overpowering.

I made these based on the first few reviews that I saw and now wish I had read further into the reviews. They are easy to make. However, other than the salt, they are not very tasty. I will not make them again.

Made this yesterday and I'll say this, it's a bit time consuming but I'll get faster because these were DAMN good!

Love it! My entire family has requested this meal at one time or another. I always add 2 tablesoons of cumin to the chicken and onions at the end of cooking. It adds a wonderful smoky flavor without being too spicy for the kiddos. Mmmmmm!

I am always trying new enchilada recipes but I think I will be sticking with this one for awhile! So simple and so delicious. I made this recipe per the instructions but I did season the chicken and onions with cumin and some New Mexican Chili Powder as they were sauteeing. Highly recommend.

I've made this recipe numerous times and I always get rave reviews. I usually add a can of rotel to the chicken before I fill the tortillas. I also use 2 cans of green chilies instead of just one, and I love cheese, so there%u2019s always a little extra added. Most of the time I will make half of the enchiladas with chicken and half with creamed spinach. I think I like the spinach and cheese ones better, but they are good both ways :)

Excellent! My husband loved it, as well as the rest of my family. Delicious; and I did add a little cumin and garlic to the chicken and onions, and I ended up using only five tortillas because we like to really stuff ours. Other than that everything else was the same. So good!

Very Tasty! Like others I added garlic and cumin to the chicken and onions. I was only able to fill 6 tortillas with meat and cheese and ended up using an 8 x 8 pan. Then I had leftover sauce. So next time I'm going to double the chicken and cheese. Otherwise this was perfect.

What a great recipe - simple and easy - and you can add your touch to it! I added about 2T of Wildtree Adobe seasoning, garlic, 4 oz cream cheese and about 1-2T milk to the chicken and onion mix. I also added some Wildtree enchilada sauce to the sauce - and it was GREAT! Can't wait to make it again - and change it up again. Thanks so much for sharing this great recipe - and LOVE that it doesn't use canned soup!

This dish turned out sooo well! I substituted 3/4 cup cream cheese and 1/4 cup sour cream instead of the 1 cup of sour cream. I just happen to have only 1/4 cup sour cream on hand. WOW, the sauce was rich and delicious! Topped with diced tomatoes, chopped chives, taco sauce and shredded lettuce...YUM!

Soo incredibly delicious, my families favorite enchilada recipe, I wont even order them when i go out anymore, the only change I make is I like the corn tortillas better than the flour. DELICIOUS!!!!

These turn out so good and tasty. I added 1 Tablespoon of Cumin, some Cayenne Pepper, and salt and pepper. I used chicken I had on hand, shredded it, added it to the onion mixture. After serving we added pico de gallo. We live in Mexico and they don't have green chiles (really doesn't need it), go figure, only jalapeno peppers. These would be great with Charro Beans.

Great recipe! But alas, I don't need to tell you this...looking at all the informative reviews, this recipe will not let you down. I followed this pretty closely, except after cooking my chicken, I used my smaller food processor to chop up the meat, the onion, and some jalapenos. Not to much! Be careful here, you don't want baby food. I just used this small chop for about 1-2 seconds, opened up, moved the contents around, and whirled about 1-2 more seconds. Warmed tortillas on non-stick with no-stick spray - and they became soft and pliable. Other then that, you're all set for a lovely dinner/lunch/or pot-luck. Go get em, Mildred....and enjoy!

My boyfriend and I both enjoyed this recipe. It wasn't the greatest thing I've ever made, but it was good for what it was! As for changes, I adapted some of the suggestions from other reviewers here, including adding garlic and cumin to the chicken-and-onion part of the recipe. I also tried to chop the chicken up as much as I possibly could, instead of just dicing it, per someone's advice here, and I think that worked out well. I'm also a big cheese fan, so I put a lot more of the monterey jack cheese both in and on top of the enchiladas than what the recipe mentioned, and I also added some leftover shredded mild cheddar cheese to both the inside and top of 'em. I used two cans of green chiles instead of just one, and I also added jalapenos (and a bit of the jalapeno juice), for some extra kick and flavor, on top of the enchiladas once all of the other ingredients were on top and before I put it all into the oven. Anywho, partnered the enchiladas with some quick Spanish rice for dinner that first night, and it was just great! Ate up all of the leftovers during the following few days. I'll probably make this again at some point... The only thing I could see doing differently is being sure to not have them in the oven for too long - the top was a bit hardened and crunchy rather than the softer, borderline-liquidy layer I had anticipated. It was still great and probably didn't make much difference, as everything underneath that layer was surely soft and moist, but would still like to try for next time!

I've been making this recipe for a while. I'm surprised I haven't put up a review yet. I love this recipe. I make the sauce a little thicker by not adding all the chicken broth at once and then adjust the thickness after I put the sour cream in. I do this because DH likes the sauce thicker. I also sometimes use taco bell taco seasoning on the chicken (like you would for taco meat). By far it's one of my favorite chicken recipes due to yumminess and also because of it's versatility. You can add a lot of different vegetables to it in addition using different cheeses.
I also tend to use lower sodium chicken broth and low fat sour cream.

Delicious! Added 1 tsp salt and 2 tsp cumin to the chicken while sauteing. Used Swiss cheese inside the enchiladas, which went nicely with the green chilies. Contrary to other reviewers, I think it may actually need less cheese. Next time I'll put some cheese inside each enchilada but no cheese on top, just the sauce.

This recipe is a 5 star recipe if you make some minor changes. You need to season the chicken! I use a chicken taco seasoning. Also to the sauce I add chili and cumin seasoning. Gives the recipe more flavor and not so bland.

Wow! This was so incredibly good! I will most definitely make this over and over again! I used canned shredded chicken so I didn't have to spend the time cooking it, and it turned out really tasty. I also thought you might want to add some black beans to it, and some fresh tomatoes cut up on the top. Overall, very very very good! A new favorite : )

Extraordinarily easy, but I'm sorry, we didn't like them at all. Terribly bland. I doubt we'll even finish the leftovers.

Very yummy. I made half with ground beef and half vegetarian (black beans, green chillis, cheese). I also sauteed the green chillis while cooking the beef and onion as other reviews suggested. will make again!

Very good starter recipe! As suggested by others I added some garlic and cumin to the chicken and onions while cooking and cumin to the sauce. Next time, and there will be many I will add a little more chicken I like my enchiladas plump. Thanks so much for posting.

These are so good! I love to make them and put the leftovers in the fridge for my husband to take to work. They still taste great after they have been reheated! Just great Enchiladas!

I had high hopes for the enchildadas since I love them with white cream sauce. This absolutely fell flat in my house. I could not taste anything but onion in it. My hubby felt the same way. Hated to do it, but threw the whole thing in the trash right away. :(

Deeeeelicious!! My Mexican food loving hubby gobbled these up!! So did the kids and the friend!! Sauce is wonderful! I seasoned the chicken with a bit of taco seasoning. Definitely a keeper! Thanks!

Delicious!!!! So easy to make, creamy and great flavors. I did add some homemade taco seasoning to the chicken when it was done and cooked it for just a couple more minutes. Served with rice & beans and homemade salsa. Thanks for sharing!

I had a big Mexican dinner at my house and these enchiladas were a hit! I followed the recipe exactly and it turned out perfect. These are better than any restaurant's I've had!

My family loved this recipe said it was the best one. I followed the recipe exactly except I added a can of mild Rotel tomatoes instead of the green chilies. Plus I used 10 whole wheat tortillas. Delicious! This is now a new family favorite.

This recipe is fab! I am vegan so I used Chicken flavored Seiten, tofutti sour cream, earth balance butter and "vegan gourmet" jack cheese. Oh my goodness! Oh my goodness! Served with refried beans, Spanish rice, chips & guacamole. DELICIOUS!!

Except for adding a few spices to the chicken as it cooked I followed this recope exactly and it wad one of the worst recipes I have made in years. It has no flavor. We ended up pitching the whole thing.

These just didn't quite do it for us. They were too bland. I tried adding chili powder and cumin to the chicken like some of the reviews suggested but it still wasn't quite right. If you don't like lots of flavor these may be perfect for you!

I'm sorry, but these were nasty. I know how to make a roux, etc., and the sauce seemed promising when I put it in the oven. But when the dish came out, the sauce got "funny" after only a couple minutes. I refrigerated leftovers and heated some up for lunch today and -- disgusting, couldn't even eat it. The sauce itself needs to have cheese melted in to give it a better consistency; I will not be making these again. Sorry.

These were okay.... I fixed them for super tonight and my husband and I both ate them but they weren't really anything we could brag about.... Maybe trying some of the others advice and adding seasoning to the chicken mixture and the sauce would make a difference next time.

These are so easy to make and they are so good! I swapped the green chili peppers with some chopped chipotle peppers in adobo sauce, just because that's what I had in the refrigerator, so mine might be a bit hotter than the original recipe. These are awesome either way!! Got raving reviews from my family.

Made it exactly as the recipe says. Everyone loved it.

We were shocked how good this was! The only modifications I made were I used whole wheat tortillas (all the regular flour ones tended to have a lot of artificial ingredients and hydrogenated oils) and added spinach inside and tomatoes on top (wanted to add a little more veggies in there). I also served with yellow rice on the side. It was amazing! We are excited to have the left overs tonight!

Soooo good!! Seasoned chicken and added can of rotel tomatoes with habaneros to sauce. Def a keeper.

This was absolutely the best! I had eaten sour cream enchiladas at a popular Mexican restaurant in Oklahoma while living there and thought they were good. This recipe has those beat. This recipe has the home confort food appeal! My four year old couldn't get enough. Thanks for the recipe. I will be making these agan for sure.