Sour Cream Chicken Enchiladas

(from clair’s recipe box)

Source: tweaked from here:

Prep time: 25 minutes
Cook time: 30 minutes
Serves 8 people

Categories: Chicken, Main Dish


  • 2-3 cups of shredded chicken (I cooked 4 medium-size chicken breasts and shredded with the paddle attachment on my stand mixer while still hot for about 2.5 cups)
  • 10 flour tortillas (check ingredients - no honey or corn syrup)
  • 1/3 cup diced green onion (green parts only)
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth (check ingredients - no corn syrup)
  • 1 cup of sour cream
  • 1 (4 oz) can green chiles
  • 8 oz monterey jack or pepper jack cheese, shredded (be sure to buy block cheese and shred it yourself for the best flavor with this recipe)


  1. Melt butter in a sauce pan over medium heat.

  2. Once butter is melted stir in flour and cook for about a minute or until golden brown.

  3. Slowly add chicken broth and whisk until it’s completely smooth.

  4. Continue to heat sauce until bubbly, once it bubbles, turn down heat to low.

  5. Once sauce has stopped bubbling add in sour cream and the green chiles. (if the sauce is boiling when you add the sour cream it will curdle)

  6. Pour 1 cup of sauce into a 9×13 baking dish.

  7. In a large bowl combine chicken, green onion, and 1 cup of cheese.

  8. Place 1/10th of chicken mixture in the middle of each tortilla, roll up and place into baking dish.

  9. Once all the chicken mixture is used, pour remaining sauce over the top of the tortillas in the dish.

  10. Top with remaining 1 cup of cheese.

  11. Bake at 350 degrees for 20 minutes or until browned and bubbly.

  12. Enjoy!

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