Chicken-Sour Cream Enchiladas

Chicken-Sour Cream Enchiladas

This quick and easy Chicken-Sour Cream Enchiladas recipe is the perfect Mexican dish for busy weeknights. One online reviwer claims, "These were excellent! I used corn tortillas instead of the flour for a more authentic flavor. I dipped the tortillas in the sauce to make the rolling easier. Also, I used leftover turkey instead of the chicken."

Southern Living NOVEMBER 2004

  • Yield: Makes 6 servings


  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 cups chopped cooked chicken
  • 1 (16-ounce) carton sour cream, divided
  • 4 cups (16 ounces) shredded Monterey Jack cheese, divided
  • 12 (6-inch) flour tortillas
  • 3 (4.5-ounce) cans diced green chiles, divided
  • 1 1/4 cups milk
  • 2 tablespoons all-purpose flour


Sauté onion in hot oil over medium-high heat 5 minutes or until tender.

Stir together chicken, 1/4 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Stir in onion. Spoon chicken mixture evenly on one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13- x 9-inch baking dish.

Whisk together 2 cans green chiles, milk, and flour in a saucepan over medium heat; gradually add remaining 2 1/2 cups cheese, stirring constantly, until cheese is melted and mixture is smooth; pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce.

Bake enchiladas at 400° for 20 to 25 minutes or until bubbly. Drain remaining can of green chiles, and spread evenly on top of enchiladas.


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Chicken-Sour Cream Enchiladas recipe