These are the best Sour Cream Chicken Enchiladas I have ever had!
I am excited to be able to introduce you to the other side of Mexican comfort food that doesn’t have the heat that bites back at you but is still full of flavor. These enchiladas are sumptuous, with an easy, velvety sauce that is Ahhh—so delicious! What makes it oh so easy is the convenience of using rotisserie chicken breasts instead of cooking the chicken. However, you can poach some if you like.
And what makes this so delicious is the sauce. (Yes, the addition of that Monterey Jack cheese doesn’t hurt the Delicious factor—do I hear an Amen!)
Although you will be cooking the sauce for this recipe, you will find it is Easy and has the advantage of not having that “canned soup” flavor, because it doesn’t use any canned soups. This gives it a fresher flavor instead, which comes from the garlic powder that is added—that’s all it takes too!
A healthy advantage with these enchiladas (ahem! not counting the sour cream sauce and cheese, that is) is that they don’t have MSG like you find in the recipes that use canned soup or in restaurant enchiladas. And if you are like me, you try to avoid MSG.
My youngest daughter has a friend whose home she visited frequently during her high school years. Both girls were in Drill Team, and her friend lived near the high school. My Heidi would be invited to stay for supper sometimes, and later come home raving about the yummy sour cream chicken enchiladas she had had at Miss Evelyn’s house. Well, the day came when I knew I had to get that recipe and try it out—actually, Heidi said, “Mom! You have to fix these enchiladas this weekend!” So I did.
I couldn’t believe how delicious they were—better than any I had had at any Mexican Restaurant, and I feel that way to this day! To top it off they are incredibly easy, did I say EZ? with a quick cleanup, because my dear friends—this is a One Pot Wonder! I Love One-Pot Wonders! I like having the fewest dishes and pots and pans to wash. So if you are like me, then here is a recipe for your own very special One Pot Wonder Collection.
I did make two changes in the original recipe though. (Please forgive me, Miss Evelyn.) To make the original recipe easier, I substituted flour tortillas for corn ones. Plus we found that we loved that sour cream enchilada sauce sooo much, that I almost tripled it! And fell into sour cream sauce heaven. No, I didn’t, but a dive into it would be divine. (I put the original amounts at the end of the recipe.)
You can make this sauce ahead too. Isn’t this so great a recipe! Anyway, if you are going to make it a couple of days ahead, then stop before you put in the sour cream. Stir in the sour cream when you are reheating the basic sauce. That way you won’t have to worry about it separating.
It is just full of so many advantages: delicious, for starters, easy using rotisserie chicken, and it is a One Pot Wonder! And if you do want to add a little heat, simply substitute some of the Monterey Jack cheese that you sprinkle on the top, with grated Pepper Jack cheese.
Note: Don’t worry about the calories this one time, and just fix it and share it with family and friends! Ole!
If you make my Sour Cream Chicken Enchiladas Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
6 tbsp unsalted butter 6 tbsp flour 42 oz (5¼ cups) chicken stock ¾ tsp garlic powder ¾ tsp Kosher salt ½ tsp freshly ground black pepper 2 cups sour cream 1 lb Rotisserie chicken breast (2-3 cups shredded) 1 lb (or more) Monterey Jack cheese ¼ lb. Pepper Jack cheese (optional) 1 doz flour tortillas Nutrition Information Try out our Sour Cream Chicken Enchiladas Recipe and post your results below in the comments…
How to make Sour Cream Chicken Enchiladas
Serving size: 1
Saturated fat: 17.7g
Unsaturated fat: 6.9g
6 tbsp unsalted butter
6 tbsp flour
42 oz (5¼ cups) chicken stock
¾ tsp garlic powder
¾ tsp Kosher salt
½ tsp freshly ground black pepper
2 cups sour cream
1 lb Rotisserie chicken breast (2-3 cups shredded)
1 lb (or more) Monterey Jack cheese
¼ lb. Pepper Jack cheese (optional)
1 doz flour tortillas
Try out our Sour Cream Chicken Enchiladas Recipe and post your results below in the comments…