Chicken Enchiladas with Green Chili Sour Cream Sauce

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponShare on YummlyEmail this to someone

chicken enchiladas

Chicken Enchiladas with Green Chili Sour Cream Sauce

These are perhaps the best chicken enchiladas I have ever made and they couldn’t be easier. This is one of those recipes once you make it and take that first bite you are going to be wondering why you hadn’t tried it yet.

chicken enchiladas

I used chicken breasts, however leftover chicken or even the canned chicken breast you can get at Sam’s would work as well. You can use a whole chicken as well, I would use whatever kind of chicken I had on hand. The sauce is so good it will highlight whatever chicken you use.

If you take the tortillas out of the refrigerator a little bit before you use them they will roll up better at room temperature.


4.5 from 2 reviews
Chicken Enchiladas with Green Chili Sour Cream Sauce
Recipe type: Mexican
Serves: Serves 4
  • 10 soft taco shells
  • 2 cups cooked, shredded chicken - I used 2 chicken breasts
  • 2 cups shredded Monterey Jack cheese or Mexican Blend – divided use
  • salt and pepper
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 8 oz. cream cheese – divided use
  • ½ cup sour cream
  • 1 (4 oz.) can diced green chillies
  1. Preheat oven to 350 degrees. Grease a 9 x 13 pan.
  2. Mix chicken, 3 oz. cream cheese, 1 cup cheese, salt and pepper. Roll up chicken mixture in tortillas and place in pan.
  3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Add cream cheese and stir until melted. Remove from heat. Stir in sour cream and chilies. Pour over enchiladas and top with remaining cheese.
  4. Bake 25 minutes or until hot and bubbly. Place under a high broiler for 3 - 4 minutes to brown the cheese.

Maybe you’d like to try our Mexican Rice to go with the Enchiladas?

Cod with Cilantro Vinaigrette

Mexican Crunch Wrap

Mexican Crunch Wrap

How about some flan for dessert?



Chicken Enchiladas with Sour Cream Sauce

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponShare on YummlyEmail this to someone


  1. Sheena Robertson says

    I tried your chicken enchiladas with green chili sour cream sauce. The only thing I added was to the chicken mixture I added 1 can of cream of chicken soup and its excellent thank u!!

  2. Leslie S. says

    My husband and I loved this recipe. Thank you! I added some chopped tomatoes and fresh chili peppers to the chicken mixture.

  3. Anna says

    These were incredible! Definitely my new favorite chicken enchilada recipe. I substituted lowfat cream cheese and lowfat sour cream and they were not lacking in taste! I was specifically looking for a recipe with mostly natural ingredients and no creamed soups. Thanks!!!

    • Mary Ellen says

      Thanks Anna, I’m happy you enjoyed it. It is one of my favorites also. I’ve been making it for more than 10 years.

  4. Katie says

    This sounds delicious and so easy. I can’t wait to give it a try! Have any of you tried this with corn tortillas?

  5. Deebi27 says

    This looks like something my hubby would love for dinner tonight…The chicken is ready to go!!!

  6. Kristina says

    Help! I planned on making this for my son’s birthday dinner tonight but your recipe isn’t coming up. All I see is pictures of the food but no directions on how to make it. Thank you!!

  7. says

    Awesome recipe!! Changed it up just a little bit to make it gluten-free and it turned out fantastic! Love Green Chili Enchiladas anyways, but these were probably the best I’ve had!

  8. Noelle says

    Can you skip out on the chicken broth and sour cream? I’m lacking both and dying to make this before I have surgery tomorrow and can’t eat actual food for a while!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: