Homemade Sour Cream Chicken Enchilada Recipe

These from-scratch sour cream enchiladas have a heavenly sauce and will leave you feeling like your kitchen is the best tex mex restaurant in town!

How To Make Shredded Chicken For Enchiladas

I prefer boiling since you get extra chicken mixture and can double the amount or keep the shredded chicken. Simple grocery store-cooked chicken breasts work too.

It consists of a simple butter and flour roux with chicken broth or stock. Once thickened a cup of sour cream is added for a fluffy texture and creamy mouthfeel.

How To Make Sour Cream Enchilada Sauce

To prepare the enchiladas, you will need a glass casserole dish or disposable pans. I add a little sour cream sauce to the baking dish to prevent the enchiladas from sticking.

Filling The Tortillas and Rolling The Enchiladas

Lay out warm tortillas and fill with 2 tablespoons of chicken filling.  Roll up and place them seam-side down into the casserole dish.

Repeat with the remaining corn tortillas until the casserole dish is full.  Pour sauce over them. Top with remaining jack cheese.

Can Enchiladas Be Frozen

Yes. White chicken enchiladas are one of the only Mexican food items that can be frozen.  I prepare the enchiladas up to the point of baking them, cool them in the refrigerator, and then seal them tightly with saran wrap, followed by foil.

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