Sour Cream Chicken Enchiladas

This post may contain affiliate links, please see privacy policy for details.

These sour cream chicken enchiladas are the best. Make them ahead and freeze them or make them right when you want them. The sour cream sauce on these enchiladas is seriously the best ever. Can’t beat it. Plus, the chicken filling is so simple. Yall know I always use shortcuts and a rotisserie chicken works perfect in this one. You’ll have these enchiladas on meal repeat they are so creamy and delicious.

These sour cream chicken enchiladas are the best. Make them ahead and freeze them or make them right when you want them. The sour cream sauce on these enchiladas is seriously the best ever. Can't beat it. Plus, the chicken filling is so simple. Yall know I always use shortcuts and a rotisserie chicken works perfect in this one. You'll have these enchiladas on meal repeat they are so creamy and delicious.

Allen and I both love Mexican food. I can always excite him with any kind of fajita or enchiladas. These sour cream sauce chicken enchiladas were so good. I love simplifying recipes. I used a whole rotisserie chicken, an onion, and a can of rotel. Sauté them in a pan for a while to let the onion cook and bring it all together with some cumin and then transfer it to a bowl. You’ll assemble the enchiladas with some cheeses in a dish.

In the same pan, make a little butter and flour roux then add in some chicken broth. Stir then add some cream of chicken and of course, lots of sour cream. I doctored it up with some more cumin to give it a hint of that Mexican flavor. This sauce was so good, I could drink it. Pour it on top of the enchiladas and top with more Monterrey jack cheese. Seriously so good!



These sour cream chicken enchiladas are the best. Make them ahead and freeze them or make them right when you want them. The sour cream sauce on these enchiladas is seriously the best ever. Can't beat it. Plus, the chicken filling is so simple. Yall know I always use shortcuts and a rotisserie chicken works perfect in this one. You'll have these enchiladas on meal repeat they are so creamy and delicious.

Equipment You’ll Need

You’ll need a 9×13 inch casserole dish for baking the enchiladas in. I love all things cast iron, so of course I used my Lodge dish. Any casserole dish will work! Then, I used a deep pan for both sautéing the chicken and the cream sauce. You’ll also need some tin foil to bake the casserole covered.

Screenshot 2023 12 05 at 10 30 10 Lodge Cast Iron Seasoned Casserole Pan 9 X 13 Walmart.com
Screenshot 2023 12 05 at 10 43 09 Cuisinart 633 24H Chefs Classic Non Stick Hard Anodized 3.5 Qt. Saute Pan with Helper Handle and Cover Walmart.com
Screenshot 2023 12 05 at 10 39 25 Pyrex Deep 9 x 13 Rectangular Glass Baking Dish with Sage Green Lid 5 Quart Walmart.com



Ingredients You’ll Need

For these sour cream enchiladas, you’ll obviously need tortillas. For the chicken filling, I used a whole rotisserie chicken. I love using rotisserie chicken, because it’s so easy and they are full of flavor. I then used a whole yellow onion, a can of diced tomatoes with green chiles, some salt, pepper, and cumin. Sauté them all together to bring out the flavor and then fill the tortillas up with the mix and a blend of cheese.

For the sour cream sauce, make a roux with butter and flour. Heat that for several minutes then add in some chicken broth. This will make the base of your sauce. Then once it’s mixed and heated up, add in a can of cream of mushroom for extra creaminess and flavor then one a half cups of sour cream.

Chicken Filling:

Whole Rotisserie Chicken
Yellow Onion, Chopped
Can of Rotel Tomatoes with Green Chiles
Cumin, salt and pepper
Cheese

Sour Cream Sauce:

Butter & Flour
Chicken Broth
Cream of Mushroom Soup
Sour Cream



These sour cream chicken enchiladas are the best. Make them ahead and freeze them or make them right when you want them. The sour cream sauce on these enchiladas is seriously the best ever. Can't beat it. Plus, the chicken filling is so simple. Yall know I always use shortcuts and a rotisserie chicken works perfect in this one. You'll have these enchiladas on meal repeat they are so creamy and delicious.

Can you make these ahead of time?

Freezer Safe:

Yes! These will keep in the freezer for up to three months. Simply take them out of the freezer, unthaw, then bake as normal.

refrigerator safe:

These will also keep in the fridge for up to one week. You can assemble the recipe and place it in the fridge until you’re ready to bake. These will be perfect to give as a gift to someone who needs supper or perfect for a new couple that just had a baby.



These sour cream chicken enchiladas are the best. Make them ahead and freeze them or make them right when you want them. The sour cream sauce on these enchiladas is seriously the best ever. Can't beat it. Plus, the chicken filling is so simple. Yall know I always use shortcuts and a rotisserie chicken works perfect in this one. You'll have these enchiladas on meal repeat they are so creamy and delicious.

How to Make These Sour Cream Chicken Enchiladas

Step One:

Preheat your oven to 350 degrees. In a pan, add the chopped meat of a whole rotisserie chicken, a can of rotel tomatoes, and a whole chopped yellow onion. Add in a tablespoon of cumin and pepper and a teaspoon of salt. Let it cook down for several minutes, then once onions have cooked, transfer to a large bowl.

Step two:

Grease a 9×13. Add about a tablespoon of the chicken mixture to a tortilla and sprinkle the cheddar and Monterey jack cheese on the inside. Roll them up and repeat the process until the dish is full. Sprinkle some Monterey jack cheese on the top.

Step three:

In the same pan, add 3 tablespoons of butter and let it melt on medium. Add in your flour and stir until a thick roux is made. It will look like a paste. Then slowly stir in your chicken broth. Stir until the paste is totally dissolved and then add your sour cream and cream of mushroom. You can add some cumin and salt and pepper to give it a little more flavor. Slowly pour over the top of the enchiladas.

Step four:

Cover with foil and bake at 350 for 30 minutes. Remove foil and turn the heat up to 450 for 10 minutes to make the top brown. Remove from oven and serve. Garnish with green onions, avocados, salsa, and sour cream. Enjoy!



46B006A4 A573 4EC4 9016 C422D5092200 scaled

Sour Cream Chicken Enchiladas

These sour cream chicken enchiladas are the best. Make them ahead and freeze them or make them right when you want them. The sour cream sauce on these enchiladas is seriously the best ever. Can't beat it. Plus, the chicken filling is so simple. Yall know I always use shortcuts and a rotisserie chicken works perfect in this one. You'll have these enchiladas on meal repeat they are so creamy and delicious.
Prep 20 minutes
Cook 40 minutes
Total 1 hour
Course Casseroles
Cuisine Mexican
Servings 6

Equipment

  • 9×13 Casserole Dish
  • Deep Pan or Skillet

Ingredients
  

  • 16-20 Small Flour Torillas
Chicken Filling
  • 1 Whole Rotisserie Chicken
  • 1 Yellow Onion, Chopped
  • 1 Can of Rotel Tomatoes with Green Chiles
  • 1 tbsp Cumin
  • 1 tsp Salt
  • 1 tbsp Pepper
  • Mild Cheddar Cheese
  • Monterey Jack Cheese
Sour Cream Sauce
  • 3 tbsp Butter
  • 1/4 cup Flour
  • 2 cups Chicken Broth
  • 1 can Cream of Mushroom Soup
  • 1 1/2 cup Sour Cream
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1 tsp Pepper

Instructions
 

  • Preheat your oven to 350 degrees. In a pan, add the chopped meat of a whole rotisserie chicken, a can of rotel tomatoes, and a whole chopped yellow onion. Add in a tablespoon of cumin and pepper and a teaspoon of salt. Let it cook down for several minutes, then once onions have cooked, transfer to a large bowl.
  • Grease a 9×13. Add about a tablespoon of the chicken mixture to a tortilla and sprinkle the cheddar and Monterey jack cheese on the inside. Roll them up and repeat the process until the dish is full. Sprinkle some Monterey jack cheese on the top.
  • In the same pan, add 3 tablespoons of butter and let it melt on medium. Add in your flour and stir until a thick roux is made. It will look like a paste. Then slowly stir in your chicken broth. Stir until the paste is totally dissolved and then add your sour cream and cream of mushroom. You can add some cumin and salt and pepper to give it a little more flavor. Slowly pour over the top of the enchiladas.
  • Cover with foil and bake at 350 for 30 minutes. Remove foil and turn the heat up to 450 for 10 minutes to make the top brown. Remove from oven and serve. Garnish with green onions, avocados, salsa, and sour cream. Enjoy!
Keywords Chicken, Creamy, enchiladas
These sour cream chicken enchiladas are the best. Make them ahead and freeze them or make them right when you want them. The sour cream sauce on these enchiladas is seriously the best ever. Can't beat it. Plus, the chicken filling is so simple. Yall know I always use shortcuts and a rotisserie chicken works perfect in this one. You'll have these enchiladas on meal repeat they are so creamy and delicious.

Before you go…

Please let me know if you tried these easy sour cream chicken enchiladas. What did you think? Please let me know here or in the comments below if you tried them! Happy cooking!

Samantha



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating