Sour Cream Chicken Enchiladas

This creamy sour cream chicken enchilada recipe delivers everything comfort food should – cheesy, tangy and deeply satisfying. Juicy shredded chicken is rolled in soft tortillas, then smothered in a homemade white sauce featuring sour cream and salsa verde. It is the enchilada dish my family asks for nonstop, and I have never seen leftovers make it to the next day.

My craving for these enchiladas traces to my first homesick Florida winter – tasting them brought me right back to Texas and now my entire family votes for them as the celebration meal year after year.

Ingredients

• Shredded chicken: brings tender texture and soaks up all the sauce I use rotisserie chicken when I can for best flavor
• Serrano peppers and jalapeño: add pleasant heat and a punchy green flavor Remove seeds if you want a mild version
• Sour cream: makes the sauce silky and tangy Full fat works best so the sauce does not split during baking
• Salsa verde: provides bright acidity Use a medium level salsa for just enough kick and homemade or good quality store bought are both delicious
• Flour or corn tortillas: act as a soft but sturdy base Choose whichever you love best Corn brings more flavor but flour rolls and soaks easily
• Sharp cheddar and Monterey Jack cheese: deliver full cheese flavor I always shred cheese fresh for best melting and taste
• Yellow onion: offers sweet savoriness White onion can swap if needed
• Fresh cilantro for garnish: brightens every plate of enchiladas

Step-by-Step Instructions

Sauté the Peppers:

Melt butter in a skillet over medium heat and add the chopped serrano and jalapeño peppers Cook them until they look softened and fragrant about five minutes Add minced garlic and stir for one minute for maximum aroma

Build the Roux:

Sprinkle flour over the sautéed mixture Stir constantly until the flour is absorbed and you smell a gentle toasty scent around two minutes This will help thicken your sauce

Make the Creamy Sauce:

Slowly add chicken broth while whisking to prevent lumps Cook until the mixture simmers and thickens Gently add sour cream salsa verde cumin cayenne salt black pepper garlic powder and chopped cilantro Whisk until smooth and then remove from heat The sauce should be thick enough to coat a spoon but still pourable

Prepare Baking Dish:

Grease a nine by thirteen baking dish Spread about one cup of the prepared sauce onto the bottom so the enchiladas do not stick and everything bakes evenly

Fill the Tortillas:

Lay out each tortilla Place shredded chicken cheese and onion in the center Roll each one tightly and arrange seam side down into your baking dish so they do not unfold

Sauce and Top with Cheese:

Pour the remaining creamy sauce completely over the lined up enchiladas Sprinkle all the rest of your shredded cheese evenly to fully cover the tops

Bake Until Bubbling:

Bake uncovered in a three hundred seventy five degree oven for about twenty five minutes When the cheese is melted and the sauce bubbles along the sides it is ready Let it sit for a few minutes before serving

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Every time I make this dish I cannot resist sneaking extra cilantro on my own plate It started with my first trip home to Texas after moving and fresh cilantro over creamy sauce always tastes like home to me

Storage Tips

Store leftover enchiladas in an airtight container in the refrigerator for up to three days Make sure to let them cool before covering so excess moisture does not build up If freezing wrap the unbaked enchiladas tightly in foil and freeze for up to two months Thaw overnight before baking as usual

Ingredient Substitutions

Swap cooked turkey for chicken if that is what you have on hand You can also use black beans or sautéed mushrooms to make a vegetarian version For extra heat double up the serrano and use pepper jack cheese in the filling

Serving Suggestions

Pile your steaming enchiladas high with fresh cilantro or sliced green onions I like to top each serving with diced tomato avocado and a squeeze of lime For a TexMex feast serve alongside Mexican rice and creamy refried beans

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Cultural Context

Creamy white chicken enchiladas blend the flavors of American Southwest and Mexican cuisine White enchilada sauce is a TexMex adaptation giving you milder flavor that is perfect for family meals The addition of salsa verde and fresh peppers honors classic Mexican sabor while inviting everyone to the table

Common Recipe Questions

→ What cheese works best for these enchiladas?

Sharp cheddar and Monterey Jack cheese lend the creamiest texture and best flavor, especially if freshly grated.

→ Can I use leftover or rotisserie chicken?

Yes, any cooked, shredded chicken works great and speeds up prep. Rotisserie adds extra flavor, too.

→ How do I prevent tortillas from cracking?

Soften corn tortillas by warming them in a damp towel in the microwave so they roll easily without breaking.

→ Can I make these in advance?

Prepare filling and sauce ahead, store separately, then assemble and bake fresh to avoid soggy tortillas.

→ What can I add for extra flavor?

Try adding black beans, corn, or a handful of diced tomatoes, and finish with fresh cilantro or avocado on top.