Go Back

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.
Print Recipe
Prep 20 minutes
Cook 40 minutes
Total 1 hour
Course Casseroles
Cuisine Mexican
Servings 6

Equipment

  • 9x13 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 9x13. 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