I love a good, simple dish that uses easy, on-hand ingredients and has the ability to warm up your tummy, like this yummy Sour Cream Enchiladas Recipe.
Sour Cream Enchiladas
Dinner time rolls around every day and if I’m not prepared it can be really tempting to skip the homemade meal and make our evenings very stressful. To avoid that, I try to stay prepared with easy, delicious recipes to make with the foods I have on hand in my pantry. This simple sour cream enchiladas recipe are one of my go to’s because they are so yummy and easy to make!
–Looking for more easy dinner ideas? Here are 7 Simple Dinner Recipes With Chicken for $7 or Less
Sour Cream Enchiladas Recipe
What you need:
- Chopped Chicken- approximately 1lb
- Medium Onion
- 1 c. sour cream
- 1 1/2 c. chicken broth
- 1/4 c. flour
- 1/4 c. butter
- green chilis
- tortillas
- cheddar cheese
How to make sour cream enchiladas:
In a saucepan, heat up the butter until it just starts to come to a boil. Whisk in the flour and mix well. Let it cook together until boiling, stirring. Add in the chicken broth and let it simmer together for a minute or two. Remove the roux from heat and mix in the sour cream and green chilis.
In the meantime, fry the chicken and onion together in a frying pan until the chicken is cooked through. (This recipe can also be made with Canned Chicken, just fry your onions until almost done and add in your canned chicken for a few minutes towards the end to heat it up.)
Scoop the chicken and a little bit of the shredded 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.
To make these Sour Cream Enchiladas Gluten Free, just use All Purpose Gluten Free Flour in place of regular flour in the recipe and use these Homemade Gluten Free Tortillas.
–Looking to add more vegetables to round out this meal? Serve alongside this Fresh and Easy Avocado Corn Salsa!
Want to print this Easy Sour Cream Enchiladas recipe? Grab it below:
Sour Cream Enchiladas Recipe
Ingredients
- Chopped Chicken- approximately 1lb
- Medium Onion
- 1 c. sour cream
- 1 1/2 c. chicken broth
- 1/4 c. flour
- 1/4 c. butter
- green chilis
- tortillas
- cheddar cheese
Instructions
-
In a saucepan, heat up the butter until it just starts to come to a boil. Whisk in the flour and mix well. Let it cook together until boiling, stirring.
-
Add in the chicken broth and let it simmer together for a minute or two. Remove the roux from heat and mix in the sour cream and green chilis.
-
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 the shredded 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.
Recipe Notes
To make these Sour Cream Enchiladas Gluten Free, just use All Purpose Gluten Free Flour in place of regular flour in the recipe and use these Homemade Gluten Free Tortillas.
Looking for more easy dinner ideas? Here are a few to add to next week’s meal plan:
Amish Chicken Casserole Recipe
Potatoes, Green Beans, and Chicken Sheet Pan Supper
Slow Cooker Steak and Caramelized Onions
Homemade Rice Roni Mix
Hamburger Helper Mix
The 30 Minute Pizza Recipe
Trying to plan better, more frugal meals for your family so that you always have a warm meal on the table and aren’t wasting money at the grocery store? You’ve got to check out my ebook Meal Planning Made Simple. Even if you thought meal planning didn’t work for your family, this ebook will help you find the perfect fit for your family’s style.
Does your family enjoy enchiladas? Have you tried this Sour Cream Enchilada Recipe yet?
This Sour Cream Enchilada Recipe was originally published on Little House Living in October 2011. It has been updated as of October 2019.
Mmmmm….enchiladas!
Mmmmm….enchiladas!
I like that the recipe is both yummy and basic!
I like that the recipe is both yummy and basic!
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.
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.
I do love enchiladas and this would be a great use for left-over chicken. And, one less step in making them!
I do love enchiladas and this would be a great use for left-over chicken. And, one less step in making them!
Your enchiladas sound fantastic! What a delicious dinner! Thank you for sharing this recipe with the Hearth and Soul Hop.
Your enchiladas sound fantastic! What a delicious dinner! Thank you for sharing this recipe with the Hearth and Soul Hop.
Could u substitute the green chilies for something else
You don’t even have to put them in at all:)
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.
Could u substitute the green chilies for something else
You don’t even have to put them in at all:)
K Thx
K Thx
These are very good !
These are very good !
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.
I’ve only made this recipe with homemade so I would stick with the flour tortillas on it.
tried to pin this, but it says an image needs to be uploaded ?? can’t pin it : (
It just worked for me, try it again maybe?
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
I’m glad you enjoyed this recipe!
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!
About how many enchiladas do you end up with in the dish?
If you make these to freeze how long do you bake them from frozen state? Also would you cook them first before you freeze them?