Sour Cream Chicken Enchiladas Recipe (HOW TO VIDEO!) - Easy Chicken Recipes (2024)

For the Enchilada Sauce:

• ▢ 4 tablespoons unsalted butter ½ stick
• ▢ 1 tablespoon minced onion
• ▢ 1 clove garlic minced
• ▢ ¼ teaspoon kosher salt
• ▢ 1 teaspoon ground cumin
• ▢ 5 tablespoons all-purpose flour
• ▢ 2-3 cups low-sodium chicken broth
• ▢ 1 cup sour cream
• ▢ 4 ounces green chiles 1 can

For the Enchiladas:

• ▢ 2½ cups cooked shredded chicken
• ▢ 15 ounces black beans 1 can, drained
• ▢ 4 green onions chopped
• ▢ 1 tablespoon lime juice from ½ lime
• ▢ 2 cups Monterey Jack cheese divided
• ▢ 8 large flour tortillas

Optional Toppings:

• ▢ Chopped fresh cilantro
• ▢ Chopped onion
• ▢ Chopped jalapeño peppers
• ▢ Avocado slices
• ▢ Cotija cheese

• Preheat oven to 350°F. Grease a 9×13-inch baking pan and set aside.

• In a small saucepan, melt the butter over medium heat. Add in the onion, garlic, salt, and cumin, cook for a minute until softened.

  4 tablespoons unsalted butter, 1 tablespoon minced onion, 1 clove garlic, ¼ teaspoon kosher salt, 1 teaspoon ground cumin

• Stir in the flour and let it cook for about 30 seconds until it forms a paste.

  5 tablespoons all-purpose flour

• Gently and gradually whisk in the chicken broth, continue to whisk until the mixture reaches a smooth, sauce-like consistency. If you add too much liquid, let the mixture simmer for a minute to reduce.

  2-3 cups low-sodium chicken broth

• Stir in the sour cream and green chiles, remove from heat, and set aside.

  1 cup sour cream, 4 ounces green chiles

• In a medium bowl, combine the shredded chicken, black beans, green onions, lime juice, 1 cup of cheese, and 1 cup of enchilada sauce.

  2½ cups cooked shredded chicken, 15 ounces black beans, 4 green onions, 1 tablespoon lime juice, 2 cups Monterey Jack cheese

• Pour ½ cup of the enchilada sauce on the bottom of the prepared baking pan.

• Fill each tortilla with about ½ cup of enchilada filling.

  8 large flour tortillas

• Place the enchiladas, seam side down, into the baking pan and pour the remaining sauce over the enchiladas. Sprinkle the remaining cheese on top.

• Bake uncovered in the preheated oven for 20-30 minutes, or until the cheese has melted and the edges of the tortillas are starting to become brown and crispy.

• If desired, top with fresh cilantro, chopped onion, chopped jalapeño peppers, avocado slices, and cotija cheese.

  Chopped fresh cilantro, Chopped onion, Chopped jalapeño peppers, Avocado slices, Cotija cheese

  See Also

  Chicken Philly Cheesesteak Recipe

• Prepare the enchiladas in a 9×13 inch baking dish.
• Grease the baking dish for easy removal.
• Baked enchiladas in a preheated oven for best results.
• We used black beans, but you can use another type of bean or filling if you prefer.

Storage: Store sour cream chicken enchiladas in an airtight container in the refrigerator for up to 3 days or, in the freezer for up to 3 months.

Nutrition Facts

Sour Cream Chicken Enchiladas Recipe

Amount Per Serving (2 enchiladas)

Calories 919Calories from Fat 459

% Daily Value*

Fat 51g78%

Saturated Fat 27g169%

Trans Fat 0.5g

Polyunsaturated Fat 4g

Monounsaturated Fat 14g

Cholesterol 180mg60%

Sodium 1551mg67%

Potassium 869mg25%

Carbohydrates 62g21%

Fiber 11g46%

Sugar 6g7%

Protein 52g104%

Vitamin A 1241IU25%

Vitamin C 9mg11%

Calcium 635mg64%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.