My family and I love eating Mexican food and this Sour Cream Chicken Enchilada dish is a favorite!  It is simple to make for your own family or to bring to a friend’s house who might have just had a baby!  I prefer to make this with a rotisserie chicken I have picked up at the grocery store, but feel free to cook your own chicken and use with this as well.

Click here for my delicious recipe for homemade queso dip to go with these enchiladas!


1/4 Cup Butter

1/4 Cup Flour

1 Cup Sour Cream

4 Ounce Can of Chopped Green Chilis

Cooked Chicken (one rotisserie chicken or 2 lbs of cooked chicken)

2 Handfuls of Shredded Cheese

1/2 Cup of Chopped onion

2 Cups Chicken Broth

12 Corn Tortillas


Pre-heat over to 350 degrees

Spray an 8 1/2 x 11 glass baking dish with non-stick spray and set aside

In a large saucepan, melt all the butter;  keep temp low until completely melted

Once butter is melted, add the flour

Stir in flour until incorporated; no lumps

Turn heat up slightly

Add chicken broth

Turn up heat to medium and stir until sauce is thick and bubbly (this can take 5-7 minutes)

Add sour cream and green chilis into saucepan

Turn down heat and stir; do not want to boil

In a bowl, mix the cooked chicken, cheese, and onion together

Add 1/4 of sauce and mix it up – this is key to keeping your chicken mixture held together to easily wrap into your corn tortillas

Stuff corn tortillas and place in glass baking dish – you may find it easier to warm your tortillas for 40 seconds in microwave before you stuff them

Pour rest of sauce over top of rolled enchiladas

Sprinkle some shredded cheese on top

Place in over and cook for 20 minutes



Comments are closed.