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.
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.
Enjoy!
Chicken Enchiladas with Green Chili Sour Cream Sauce
Author: Mary Ellen
Recipe type: Mexican
Serves: Serves 4
Ingredients
- 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
- 1/2 cup sour cream
- 1 (4 oz.) can diced green chillies
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13 pan.
- Mix chicken, 3 oz. cream cheese, 1 cup cheese, salt and pepper. Roll up chicken mixture in tortillas and place in pan.
- 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.
- 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?
Mexican Crunch Wrap
How about some flan for dessert?
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!!
@Sheena Robertson, thanks for your feedback! Glad you like the recipe….
Delicious. Will make this again.
My husband and I loved this recipe. Thank you! I added some chopped tomatoes and fresh chili peppers to the chicken mixture.
Thanks Leslie, I am glad you enjoyed it!!!
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!!!
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.
Thank you for bringing your enchiladas to Family Fun Friday! See you next week!
I have also made this with tuna, and it is wonderful as well
This sounds delicious and so easy. I can’t wait to give it a try! Have any of you tried this with corn tortillas?
It is delicious, I haven’t tried corn but I would bet it would be good. I wouldn’t hesitate to make it with them.
This recipe turned out amazing! Thanks so much for sharing :)
This looks like something my hubby would love for dinner tonight…The chicken is ready to go!!!
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!!
can you remake the night before? Or wait to add the sauce right before cooking?
very tasty!!
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!
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!
These were delicious!! The second time I made them, I needed a double batch but had a limited budget. So I added some rice to the chicken mixture and omitted the sour cream from the sauce (because I forgot to add it lol). It was delicious that way too! Thanks for sharing this terrific recipe!
Wil this freeze, its great and made xtra and want to freeze them
Hi Donna, I’m unsure how the sauce that goes on top will freeze. I haven’t tried it. For sure the enchiladas will up to that point. If you do decide to try it I’d be interested in how it went. Sorry I can’t be of more help.
This was great! I made my own broth cooking the chicken & used the cooked onion from it in the filling. I loved it!
I’ve been making this recipe for many years now ever since I found it on pinterest! It’s so delicious and sooo easy! Thanks for sharing!
I’ve been making this for a couple years now & its a huge family favorite. I make it with hard corn tortilla shells (gluten-free) & just layer it sort of like lasagna. I do add some cumin and some of us add some hot sauce to our individual portions. It’s really very good!
Has anyone tried freezing these ahead of time before baking? I have lots of company coming in for the week of Thanksgiving. Appreciate the feed back!
This is my favorite chicken enchilada recipe. I’m a little lazy, so I use Sam’s Club cooked chicken and I add another can of green chilies. My husband loves it. Thank you for sharing.