Sour Cream Enchiladas

by Merissa on October 20, 2011

in Recipes

Post image for Sour Cream Enchiladas

Mmmm, these are yummy. I love a good simple dish that has easy, on hand ingredients and the ability to warm up your tummy.

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Sour Cream Enchiladas

What you need:

In a sauce pan, heat up the butter until it just comes to a boil. Whisk in the flour and mix well. Let it cook together until boiling, stirring. Add in the chicken broth and let simmer together for a minute or 2. Remove from heat and mix in the sour cream and green chili. In the meantime, fry the chicken and onion together in a frying pan until the chicken is cooked through.

Scoop the chicken and a little bit of cheese into each of the tortillas. Roll up the tortillas and put them into a rectangular baking dish. Pour the sour cream sauce over the tops of the rolled up tortillas and sprinkle a little more cheddar cheese over the top of the dish. Bake at 400F for 20 minutes or until the cheese is melted and the sauce is bubbly.

Linked to Tasty Tuesday and Hearth and Soul.

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{ 27 comments… read them below or add one }

1 Amanda Richards October 20, 2011 at 11:54 am

Mmmmm….enchiladas!

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2 Amanda Richards October 20, 2011 at 11:54 am

Mmmmm….enchiladas!

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3 Sheree Porter-Northcutt October 20, 2011 at 2:26 pm

I like that the recipe is both yummy and basic!

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4 Sheree Porter-Northcutt October 20, 2011 at 2:26 pm

I like that the recipe is both yummy and basic!

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5 BreAna {Sugar & Spice & All Things Iced} October 25, 2011 at 11:43 pm

I love enchiladas! This looks so easy and yummy. I love that it doesn’t require a lot of extra ingredients. I’ll definitely be giving it a try soon.

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6 BreAna {Sugar & Spice & All Things Iced} October 25, 2011 at 11:43 pm

I love enchiladas! This looks so easy and yummy. I love that it doesn’t require a lot of extra ingredients. I’ll definitely be giving it a try soon.

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7 Claudia November 3, 2011 at 1:29 pm

I do love enchiladas and this would be a great use for left-over chicken. And, one less step in making them!

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8 Claudia November 3, 2011 at 1:29 pm

I do love enchiladas and this would be a great use for left-over chicken. And, one less step in making them!

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9 Alea Milham November 7, 2011 at 11:49 pm

Your enchiladas sound fantastic! What a delicious dinner! Thank you for sharing this recipe with the Hearth and Soul Hop.

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10 Alea Milham November 7, 2011 at 11:49 pm

Your enchiladas sound fantastic! What a delicious dinner! Thank you for sharing this recipe with the Hearth and Soul Hop.

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11 amanda December 30, 2011 at 10:28 am

Could u substitute the green chilies for something else

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12 Merissa December 30, 2011 at 12:29 pm

You don’t even have to put them in at all:)

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13 Erin D. June 22, 2012 at 4:49 pm

I would use a little green chili verde enchilada sauce if I didn’t have green chilis on hand. It is not spicy if you buy the mild version.

One of my very favorite crockpot recipes is pork enchiladas in the crock pot, but you could use chicken too. I put my pork roast in the bottom of the crock pot, poor over one small can of green verde enchilada sauce, add some water so only top of pork roast is showing, sprinkle garlic salt on roast, cook all day on low. When you come home, you can then roll into enchiladas by putting port mixture on a tortilla with jack cheese or mexican cheese blend on top. roll them and put in a casserole dish in oven to melt cheese (about 15-20 min. at 325-350 degrees), or put in the microwave two at a time. It is super yummy and my favorite. I make extras and put into small square Glad or Ziplock disposable dishes w/ lids and store in the freezer. Then they are ready for quick weeknight meals or take to work for lunches. Nothing goes to waste if you plan to freeze your leftoveers in individual serving sizes.

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14 amanda December 30, 2011 at 10:28 am

Could u substitute the green chilies for something else

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15 Merissa December 30, 2011 at 12:29 pm

You don’t even have to put them in at all:)

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16 amanda December 31, 2011 at 11:04 am

K Thx

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17 amanda December 31, 2011 at 11:04 am

K Thx

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18 amanda January 1, 2012 at 4:05 pm

These are very good !

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19 amanda January 1, 2012 at 4:05 pm

These are very good !

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20 Amy February 26, 2012 at 12:35 pm

Great recipe! It was voted a “keeper” by my rather non-adventurous family. Question: if you’ve ever made it with store-bought tortillas, did you use corn or flour ones, and what kind of prep? Corn torts are traditional for enchiladas, but I notice you’re using your home-made flour ones, so I wondered. Thanks.

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21 Merissa February 26, 2012 at 3:23 pm

I’ve only made this recipe with homemade so I would stick with the flour tortillas on it.

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22 Joy Marks October 9, 2013 at 12:35 pm

tried to pin this, but it says an image needs to be uploaded ?? can’t pin it : (

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23 Merissa October 9, 2013 at 4:23 pm

It just worked for me, try it again maybe?

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24 Carolyn March 3, 2014 at 8:33 pm

This was delicious! The homemade sauce was not hard to make at all and was so warm and bubbly on this cold winter night!!
Thanks

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25 Merissa March 3, 2014 at 8:41 pm

I’m glad you enjoyed this recipe!

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26 Heather March 30, 2014 at 10:36 pm

These are very similar to the recipe I use. In mine I use cream of mushroom soup, pepper jack chease, and flour tortillas. SOOooooo good!

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27 Sarah May 18, 2014 at 6:02 pm

About how many enchiladas do you end up with in the dish?

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