Craving something creamy, cheesy, and totally comforting? You’re in the right place, my friend. This authentic sour cream chicken enchiladas recipe is everything you love about Tex-Mex rolled into one cozy dish. We’re talking tender shredded chicken, a luscious sour cream sauce, loads of gooey cheese, and that irresistible oven-baked golden top. And guess what? You can make it right at home—no need to head to the nearest Mexican joint.
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| Authentic Sour Cream Chicken Enchiladas |
So grab your apron (and maybe some tortilla chips for snacking while you cook), because we’re diving into one of America’s favorite family meals, made authentically and deliciously simple.
You'll Discover
Why This Authentic Sour Cream Chicken Enchiladas Recipe Stands Out
If you’ve searched for “authentic sour cream chicken enchiladas recipe” before, you’ve probably seen dozens of options. But here’s the secret: many of them are either too bland, overloaded with shortcuts, or miss the creamy kick that real enchiladas are all about.
This version? It’s rich, flavorful, and has that home-style goodness we all crave. We use real ingredients—think homemade shredded chicken, real sour cream (not soup from a can), and a three-cheese blend that’ll make you swoon.
Ingredients Of Authentic Sour Cream Chicken Enchiladas Recipe
Here’s what you’ll need for this crave-worthy enchilada recipe:
For The Chicken Filling:
3 cups cooked, shredded chicken (rotisserie chicken works like a charm)
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
For The Sour Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth (low sodium)
1 cup sour cream (full fat for the creamiest texture)
1 (4 oz) can of diced green chiles
For Assembling:
10 small flour tortillas (soft and pliable)
2 cups shredded cheese (Mexican blend or a mix of Monterey Jack and cheddar)
Fresh cilantro, for garnish (optional)
Chopped green onions, for garnish (optional)
How To Make Authentic Sour Cream Chicken Enchiladas Step-By-Step
Let’s break it down into easy steps so you’re not overwhelmed. This authentic sour cream chicken enchiladas recipe is beginner-friendly, promise!
Step 1: Make The Chicken Filling
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| Making The Chicken Filling |
In a large bowl, mix your shredded chicken with garlic powder, cumin, chili powder, and salt and pepper. Set it aside. You can even add a handful of shredded cheese if you want extra gooey goodness.
Step 2: Create The Creamy Sauce
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| Creating The Creamy Sauce |
In a medium saucepan, melt butter over medium heat. Stir in the flour and whisk for about 1 minute to form a roux. Slowly pour in the chicken broth, whisking constantly until smooth and thickened. Remove from heat and stir in the sour cream and diced green chiles. Don’t boil it—just let it get warm and creamy.
Step 3: Assemble The Enchiladas
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| Assembling The Enchiladas |
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
Spoon a bit of the chicken mixture into each tortilla, roll them up, and place them seam-side down in the dish. Once all are snugly packed in, pour your luscious sour cream sauce over the top. Sprinkle the shredded cheese evenly over everything.
Step 4: Bake To Golden Perfection
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| Baking To Golden Perfection |
Pop the dish into the oven for 25–30 minutes, or until the cheese is melted and bubbling. For that golden top, turn on the broiler for the last 2–3 minutes—but watch it closely!
Step 5: Garnish And Serve
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| Authentic Sour Cream Chicken Enchiladas With Chopped Green Onions, Cilantro, Mexican Rice, Refried Beans And Crisp Green Salad |
Sprinkle with chopped green onions or cilantro for a fresh touch. Serve hot with Mexican rice, refried beans, or a crisp green salad.
Tips To Make The Best Authentic Sour Cream Chicken Enchiladas
1) Use fresh tortillas: Warm them slightly in the microwave so they don’t crack while rolling.
2) Go full-fat: For that signature creamy texture, use full-fat sour cream and cheese.
3) Rotisserie chicken = time-saver: Shredding leftover rotisserie chicken makes this a weeknight hero meal.
Nutrition Facts
Serves: 4
Calories Per Serving: 395
| % Daily Value | Nutrient | Amount |
|---|---|---|
| 28% | Total Fat | 22g |
| 45% | Cholesterol | 135mg |
| 27% | Sodium | 645mg |
| 12% | Total Carbohydrate | 36g |
| 10% | Dietary Fiber | 2.8g |
| — | Sugars | 4.5g |
| 42% | Protein | 21g |
| 12% | Vitamin A | 110µg |
| 6% | Vitamin C | 5.4mg |
| 15% | Iron | 2.7mg |
| 10% | Potassium | 430mg |
| 22% | Phosphorus | 310mg |
Make It Ahead & Freeze It
Want to make life even easier? You can fully assemble the enchiladas ahead of time and freeze them before baking. Just wrap them tightly in foil and pop them in the oven straight from the freezer (add 10–15 minutes to your baking time). Perfect for busy nights!
Final Thoughts: A Family Favorite You’ll Want On Repeat
There’s just something magical about this authentic sour cream chicken enchiladas recipe. It’s comforting, creamy, and guaranteed to satisfy every Tex-Mex craving. Whether you’re serving it up for Taco Tuesday, Sunday dinner, or a casual gathering with friends, it always hits the spot.
Bookmark this one, my friend. Because once you make it, you’ll be hooked—and so will everyone you share it with.
FAQs About The Authentic Sour Cream Chicken Enchiladas Recipe
Q1. What makes this an authentic sour cream chicken enchiladas recipe?
A: Authenticity comes from using fresh, real ingredients like shredded chicken, full-fat sour cream, green chiles, and a homemade creamy sauce—no canned soups or shortcuts here!
Q2. Can I use corn tortillas instead of flour for this recipe?
A: Yes, you can! Corn tortillas give a more traditional Mexican flavor. Just warm them before rolling to avoid cracks.
Q3. Is it okay to use store-bought rotisserie chicken?
A: Absolutely! Rotisserie chicken is a great time-saver and adds a rich, seasoned flavor to your enchiladas.
Q4. How spicy is this sour cream chicken enchiladas recipe?
A: The heat is mild, thanks to the green chiles. If you prefer more spice, you can add diced jalapeños or a pinch of cayenne pepper to the sauce.
Q5. Can I make sour cream chicken enchiladas ahead of time?
A: Yes! Assemble the enchiladas and refrigerate them up to 24 hours before baking. You can also freeze them for up to 3 months.
Q6. How do I reheat leftover chicken enchiladas?
A: Reheat in a 350°F oven for 15–20 minutes or microwave individual portions for 1–2 minutes until heated through.
Q7. What side dishes go well with sour cream chicken enchiladas?
A: Popular options include Mexican rice, refried beans, guacamole, chips and salsa, or a fresh garden salad.
Q8. Can I make this recipe gluten-free?
A: Definitely! Use gluten-free flour for the sauce and swap flour tortillas for certified gluten-free corn tortillas.
Q9. What type of cheese works best for this recipe?
A: A shredded Mexican blend is ideal, but Monterey Jack, cheddar, or a mix of both will also melt beautifully and taste amazing.
Q10. How long should I bake sour cream chicken enchiladas?
A: Bake at 375°F for 25–30 minutes until the cheese is melted and bubbly. Broil for 2–3 minutes at the end for a golden top.
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