Cheesy Sour Cream Chicken Enchiladas

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rbmallory 0

"Delicious cheesy, creamy enchilada recipe. I have made this for years and it is always a hit. The number of servings can vary based upon how much filling you use per enchilada or the size of tortilla you choose. Either way, they will be great!"
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12 servings
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. Preheat oven to 350.
  2. Mix sour cream, shredded cheese and shredded chicken together in large bowl. Spread about 1/2 cup of filling in center of each tortilla. Roll up tortillas and place, side by side, in large baking dish. Set aside.
  3. Saute garlic and onions in hot oil. Add enough broth/stock to flour to form paste, then whisk into oil and veggie mixture. Whisk in remaining broth/stock. Cook, whisking constantly for 5 minutes until thickened. Add chiles and tomatoes. Simmer for 5 to 10 minutes.
  4. Pour sauce over enchiladas, making sure that all edges of the tortillas are covered with sauce. Bake for 30 minutes, until bubbling.
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