Sour Cream Chicken Enchiladas
Tender shredded chicken wrapped in corn tortillas and baked in a creamy sour cream sauce with green chiles and cheese. Rich, comforting, and ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 512
- Protein
- 38g
Ingredients
- 3 cups cooked chicken, shredded
- 1.5 cups sour cream
- 1 can (4 oz) canned diced green chiles (or 1 poblano, roasted and diced)
- 8 pieces corn tortillas (6-inch)
- 1.5 cups sharp cheddar cheese, shredded
- ½ cup chicken broth
- 2 cloves garlic, minced
- 1 pinch salt and pepper to taste
Instructions
- 1
Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with oil.
- 2
Stir together sour cream, green chiles, minced garlic, salt, and pepper in a bowl.
- 3
Mix shredded chicken with 1 cup of the sour cream sauce until fully coated.
- 4
Spread a thin layer of remaining sour cream sauce across the bottom of the baking dish.
- 5
Warm tortillas in a dry skillet over medium heat, ~20 seconds per side, until pliable.
- 6
Fill each warm tortilla with 1/4 cup chicken mixture. Roll tightly and place seam-side down in the dish.
- 7
Pour remaining sour cream sauce over the enchiladas. Pour chicken broth around the edges.
- 8
Sprinkle cheddar cheese evenly over the top.
- 9
Bake uncovered for 25 minutes until the cheese is melted and the sauce bubbles at the edges.
- 10
Rest for 5 minutes, then serve hot.
Tools you’ll need
- 9×13-inch baking dish
- mixing bowl
- spoon or whisk
- 12-inch skillet
- oven
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