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Overhead view of sour cream chicken enchiladas in glass casserole dish

Sour Cream Chicken Enchiladas

These sour cream chicken enchiladas are creamy, cheesy, and easy enough for a weeknight meal!
5 from 6 votes
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Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 984kcal

Ingredients

  • 4 tablespoons salted butter
  • 3 tablespoons red onion minced
  • 2 ¼ teaspoon taco seasoning
  • 5 tablespoons all-purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup full fat sour cream
  • 1 (4-ounce) can green chilies
  • 1 (15-ounce) can black beans, drained and rinsed
  • 2 ½ cups cooked shredded chicken, about 1 pound (we like to use a rotisserie chicken)
  • 2 cups pepper jack cheese shredded and divided
  • 8 large flour tortillas
  • Fresh chopped cilantro, red onion, and jalapeno peppers, for garnish (optional)

Instructions

  • Preheat oven to 350°F.
  • In a medium sauce pan, make a roux. Melt butter over medium heat. Add onions and Store leftovers in an airtight container in the fridge. Sour cream chicken enchiladas will last 3-4 days, and they can be reheated in a 350ºF oven or in the microwave until they’re warmed through.
  • Reduce heat to low and add in sour cream and green chilies. Remove from heat and set aside.
  • In a large mixing bowl, combine black beans, chicken, 1 cup of pepper jack cheese and 1 cup of the sour cream sauce you set aside.
  • Apply cooking spray or grease a 9in X 13in baking pan. Coat the bottom of baking pan with ½ cup of sour cream sauce.
  • Fill each tortilla with ½ cup of enchilada filling. Roll and place seam side down on baking pan.
  • Pour remaining sour cream sauce over the enchiladas and top with remaining cheese.
  • Bake in oven on middle rack, uncovered for 20-25 minutes. The cheese should be melted and the tortillas should start to brown on edges.
  • Move baking dish to top rack and broil on high for about 3 minutes. The cheese should start to brown but not burn, so watch carefully.
  • Top with your favorite garnish like fresh cilantro, red onions or jalapeños.

Video

Notes

  • Remove skin from rotisserie chicken before shredding.
  • Check your enchiladas under the broiler about once an minute to be sure you do not burn the top of the dish
  • Do not over fill the enchiladas. Use a scant ½ cup for each so you have enough to get to the end. You are not making burritos.
  • Let stand for 10 minutes before serving.
  • Serve with your favorite Mexican side. Mexican rice, refried beans etc.
  • Store leftovers in an airtight container in the fridge for 3 to 4 days; they can be reheated in a 350ºF oven or in the microwave.

Nutrition

Calories: 984kcal | Carbohydrates: 62g | Protein: 62g | Fat: 55g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 223mg | Sodium: 1898mg | Potassium: 708mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1197IU | Vitamin C: 16mg | Calcium: 631mg | Iron: 6mg
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