Thursday, April 2, 2009

Easy Sour Cream Chicken Enchiladas

A white sauce chicken enchilada using sour cream, chicken broth, jalapeno and cheese and rolled up in flour tortillas.
A white sauce chicken enchilada using sour cream, chicken broth, jalapeno and cheese and rolled up in flour tortillas.

Sour Cream Chicken Enchiladas

When I decided to make these white chicken enchiladas it was because I had acquired ten pounds of boneless, skinless chicken tenders and needed to start coming up with ways to deplete some of them.

Yes, these are a little different from a red sauce, authentic Mexican style, corn enchilada. There are more of a Tex-Mex style, using a white sauce, which can be shortcut by using cream of chicken soup (which I often do), and sour cream, a little jalapeno and shredded cheese, Pepper Jack cheese if you like a bite, all rolled up in a flour tortilla. Speed things up by using pre-cooked chicken or a store-bought rotisserie chicken.

Here's how to make them.

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Recipe: Easy Sour Cream Chicken Enchiladas

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: About 4 to 6 servings

  • 3 cups cooked, shredded chicken
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup minced onion
  • 1/4 cup minced jalapeno
  • 3 tablespoons all-purpose flour
  • 1 teaspoon chili powder, or to taste
  • 2 cups chicken stock/broth
  • 1/2 cup sour cream
  • 8 soft taco flour tortillas
  • 1-1/2 cups shredded cheese (Monterey Jack, Pepper Jack, Cheddar, Mexican blend)
  • 1/8 cup torn fresh cilantro, optional for garnish

Butter or spray a 9 by 13 inch baking dish with non-stick cooking spray; set aside. Preheat oven to 375 degrees F. Heat butter in a large saucepan or skillet, over medium heat; add the chopped onion and jalapeno; saute just until tender. Add flour; cook for 3 minutes.

Add chili powder and cook for an additional minute; begin whisking in chicken broth a little at a time until fully incorporated. Bring to a boil and boil for 2 minutes, until thickened. Remove from the heat, taste and adjust seasonings; set aside until slightly cooled. Whisk in the sour cream, blending well. Mix shredded chicken with 1/2 cup of the cheese. Remove 1/3 cup of sour cream mixture and add to chicken.

Divide chicken into a total of 8 equal portions and removing a portion of the mixture at a time, spread it along the edge of a tortilla. Carefully roll the tortilla over the filling and continuing rolling it up, placing it into the prepared pan, seam side down. Repeat until the pan is filled.

Spread the remaining sour cream mixture all over the rolled tortillas. Cover tightly with foil and bake at 375 degrees F for about 20 to 25 minutes or until hot. Remove and uncover, sprinkle the top evenly with the remaining shredded cheese and return to the oven uncovered for about 5 minutes, or until cheese is melted.

Garnish with cilantro and serve with a mixed garden salad, steamed broccoli or green beans. Double or triple for a pot luck.

Cook's Notes: If you use fresh, raw jalapeno, using gloves, remove ribs, seeds, chop and add that in with the onion. I keep pickled jalapenos in the fridge so I use those most often. May also substitute green chilies or bell pepper for jalapeno and use a milder cheese to reduce heat level. May also substitute an equal amount of canned or rotisserie chicken.

To Poach Chicken: Fill a medium saucepan halfway with water and bring to a rolling boil; add 2 teaspoons salt and drop in 1 pound boneless, skinless chicken breasts, bringing the water back up to a boil. Boil the chicken for about 2 minutes, or to an internal temperature of 165 degrees F on an instant read thermometer. Remove from heat, drain and set aside to cool. Once cool, shred. If you are using larger pieces of chicken, either cut them up prior to boiling or increase the boiling time as needed, but do not overcook.

Shortcut: Substitute a can of condensed cream of chicken soup for the white sauce.

Seafood Enchiladas: Prepare sauce as above, substituting Old Bay seasoning for the chili powder; reserve 1/3 cup of the sauce. Substitute 1/2 pound cooked and roughly chopped shrimp with 1/2 pound crabmeat for the chicken, and mix with the reserved sauce and 1/2 cup of the cheese. Fill and roll enchiladas and finish as above.


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©Deep South Dish
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Check These Recipes Out Too Y'all!

Crockpot Chicken and White Bean Chili
Authentic Mexican Shredded Beef for Tacos
Beef and Bean Burrito Skillet Meal

Posted by on April 2, 2009
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  1. Sweet, I usually make them with red sauce, but what you did looks good.

  2. Oh I love the red sauce too - always do that on the beef ones!

  3. They may not look great in the picture but the recipe sure does look like a good one. Thanks for sharing it :)

    I also want to mention how pretty I think your blog is!

  4. Oh, that was so sweet ... thanks!! {blush blush}

  5. mmmm. . .I love creamy things

  6. Looks delish, mexican food is my all time favorite!

  7. Mmmmmm I think they look and sound good!

  8. Mary, This looks soooo good. We just love Mexican food and I'll give these a try and I think you did a fine job of photographin' that white stuff. LOL

  9. Oh, I almost forgot to tell ya, my fiber package arrived. I was waitin' to open up everything 'cause I wanted to post about it and take pictures while it still looked new but I've already used the scales!
    Thanks Mary.

  10. these look awesome....Happy SITS day

  11. Good morning!

    Checking in from sits. It's FRIDAY!!!! Yay!!!

    Have a great weekend.

    Zen Cupcake

  12. Thanks everybody!! They really are delish and sooooo easy too.

  13. If anyone likes food go to and follow it. By they way, I loove your blog a lot!

  14. Hey Eric! Thanks for stopping by. I think it's awesome that a 13 year old young man is interested in cooking - hopefully you'll keep at it! Good luck!!

  15. Well my friend, you and I hit the jackpot. I fixed the enchiladas sans jalapenos but with green chili and the grands ate it, asked for seconds and complimented me on it. Touch down girlfriend. Joe and I had the left overs the next night reheated with a serving of pinto beans and a salad. Gosh these are so easy and good. Thanks.

  16. Yay Linda!! So glad. :) Have a wonderful weekend.

  17. Would this be good frozen? and, if so, would you freeze before you bake?

    1. Hi Jessica! I have not tried to freeze these so I can't recommend it. I'm afraid that there would be some separation with the sauce, which would cause a lot of sogginess on thawing when you get ready to cook them, making them mushy and more apt to fall apart.

  18. Would these be good to freeze? Looking forward to trying this. Thanks!

  19. Really good; will have them again. I had to use cheddar cheese, but bet the Pepper Jack would have made these PERFECT! :) I ALWAYS come here first when looking for a recipe or even an idea. Thanks for being here for me! ;)

    1. Thanks so much Lorelei - I'm glad that you enjoyed the recipe!

  20. These are unbelievable! I made them and they were a real success......yummy! Thanks for sharing the recipe.

    1. You're welcome Becky - I love them & so glad to hear you also enjoyed them too!

  21. I made these last night, and my hubby LOVED them. He's not one to rave about anything, so I was impressed. lol But I think next time I will make extra sour cream sauce, I was able to get 10 big enchiladas out of it.

    I'm really loving your blog and facebook page, I'm a southern girl living in New Jersey. So many recipes that I grew up with and had forgotten about, that I can now share with my husband and step-daughter. I think they were both southern in a past life. lol

    1. They might have been! I'm thrilled you have been enjoying the blog and Facebook page and thanks so much for taking the time to stop by and for your sweet note. The biggest compliment I can ask for is the happy hubby!!

  22. Wow this recipe was divine. I wasn't too sure my husband would like it because of the sour cream. Well he took one bite and said fabulous. That dinner is awesome especially the sauce. So I told him about the sour cream and he was pleasantly surprised. The only thing I did different was add two tbs of fresh jalapeno on top. This is a winner in my house.


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