What’s in this Sour Cream Chicken Enchilada Recipe?
Most enchilada recipes call for a tomato sauce for the base of them, but these ones have a creamy base made with sour cream, no tomatoes in sight. They are rich and creamy and great for the whole family.
Unsalted Butter: Helps the onion and garlic cook without burning. Onion + Garlic: Adds an earthy and sweet flavor to the sauce. Kosher Salt: Enhances the natural flavor of the onion and garlic. Ground Cumin: Adds a savory and nutty flavor to the sauce. All-Purpose Flour: Thickens the sauce. Chicken Broth: Makes the sauce flavorful and rich. Sour Cream: Makes the sauce rich, creamy, and tangy. Green Chiles: Adds a kick of heat to the sauce. Shredded Chicken: This recipe is perfect for using up leftover chicken! Black Beans: Add a creamy, starchy element to the dish. Green Onions: Add a pop of freshness and color. Lime Juice: Adds a pop of acidity to offset the creaminess of the sauce. Cheese: I like to use Monterey Jack, but you can use your favorite cheese. Flour Tortillas: Look for the largest size you can find so they can accommodate all that filling!
Pro Tip: I like black beans, but pinto or kidney beans also taste delicious!
Variations on Chicken Sour Cream Enchiladas
You can change up the filling of these enchiladas to suit your individual tastes. I’m a big fan of using crockpot salsa chicken in mine to up the creaminess even more. If I’m feeling spicy, I also like to add jalapeños instead of green chiles!
How to Store and Reheat
Store leftover chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 15-20 minutes, until heated through.
How to Freeze
Freeze chicken enchiladas in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These enchiladas are delicious enough and hearty enough to serve by themselves, but for some vegetable variety, they are great to serve with a green salad, corn on the cob, refried beans, grilled zucchini, green beans, or grilled asparagus. I love them with a side of chicken flavored rice for a complete meal.
More Chicken Enchilada Recipes We Love
Buffalo Chicken Enchiladas Healthy Chicken Enchiladas Creamy White Chicken Enchiladas Shredded Chicken Enchiladas Green Chile Chicken Enchiladas Chicken Enchilada Skillet
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
