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Easy Peasy Chicken Enchiladas With Sour Cream Sauce

Posted by terrepruitt on September 20, 2014

My niece came to visit us recently over the weekend. I thought it would be nice to serve something for dinner that I don’t make often. Even though she doesn’t eat with us often, so something we eat all the time wouldn’t necessarily be something she eats all the time, I thought I would try something new. Well, I had done it before but I don’t remember the recipe I used before, so I was kinda making it up as I went along. Big surprise, huh? Well, I decided to make chicken enchiladas with sour cream sauce. I don’t really like red sauce and green sauce does not like me. I like sour cream sauce.


Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classesChicken Enchiladas With Sour Cream Sauce


4 tablespoons butter / 3
4 tablespoons flour / 3
3 cups chicken broth / 2
1 1/2 cup sour cream / 1
1/2  4 oz can diced green chillies
(this makes EXTRA sauce, the / number is the amount to us if you want less sauce)

3 cups shredded and cooked chicken (I actually used canned chicken)
3 cups shredded Mexican Mixture cheese
1/4 teaspoon cumin
1/4 garlic salt
7 large soft flour tortillas


Preheat oven to 350 degrees

Melt the butter in a pan over medium heat. Stir the flour into butter. Whisk it to get all the lumps out. Watch the heat making sure it does not get too hot. Whisk in the broth. Continue to cook the sauce until it’s thick and begins to bubble. Turn off the heat/burner.

Mix the chicken with the cumin and garlic salt. Put about three tablespoons of chicken in a tortilla, sprinkle in some cheese then roll up and put seam side down into a greased casserole dish. Continue filling and rolling the tortillas until they are all filled. Using about two cups of the cheese.

By now, the sauce should be cool enough so the sour cream will not curdle when added, but still warm enough to allow the sour cream to “melt” and blend well into the sauce. Add the sour cream to the sauce. Whisk until blended. Add the chilies to the sauce.

Pour the sauce over enchiladas. Filling in all the space. Use the remaining cup of cheese to sprinkle over the enchiladas. Save the remaining sauce for allowing individuals to add more sauce to their enchiladas.

Bake in oven for about 30 minutes.


Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classesSo my hubby likes extra sauce and leftover sauce, so I made extra. You can make less by using the number after the slash. You can also use more chilies. I brought the remainder to the table so that my hubby and niece could add more to their food.

I think next time I will add the chilies into the enchiladas. I will mark them so I know which ones have the chilies.

You can use any type of chicken you would like. I just wanted really easy so I used canned.

So this is easy and kind of quick. And I thought it was very yummy. I will be making it again. It made enough for leftovers. You know I love leftovers.

Do you like enchiladas? Are you a fan of sour cream sauce?  Does this sound like a recipe you would make?

2 Responses to “Easy Peasy Chicken Enchiladas With Sour Cream Sauce”

  1. Yes I would love to make them sometim.


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