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Chicken Enchiladas with Green Chili Sour Cream Sauce

January 4, 2012 by Mary Ellen 26 Comments

Chicken Enchiladas with Green Chili Sour Cream Sauce

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 with Green Chili Sour Cream Sauce

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.

Chicken Enchiladas with Green Chili Sour Cream Sauce

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!

4.8 from 6 reviews
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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
  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.
#version#

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?

flan-2

 

Chicken Enchiladas with Green Chili Sour Cream Sauce

Mary Ellen

Filed Under: Casseroles, Chicken, Mexican, Poultry Recipes

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Comments

  1. Sheena Robertson says

    June 12, 2013 at 6:47 pm

    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!!

    Reply
  2. Mary Ellen says

    June 12, 2013 at 7:09 pm

    @Sheena Robertson, thanks for your feedback! Glad you like the recipe….

    Reply
  3. Terri says

    July 5, 2013 at 1:06 pm

    Delicious. Will make this again.

    Reply
  4. Leslie S. says

    July 25, 2013 at 7:16 pm

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

    Reply
    • Mary Ellen says

      July 25, 2013 at 8:36 pm

      Thanks Leslie, I am glad you enjoyed it!!!

      Reply
  5. Anna says

    September 24, 2013 at 6:52 pm

    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!!!

    Reply
    • Mary Ellen says

      September 24, 2013 at 6:59 pm

      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.

      Reply
  6. Diane says

    January 18, 2014 at 4:52 pm

    Thank you for bringing your enchiladas to Family Fun Friday! See you next week!

    Reply
  7. Don says

    August 19, 2014 at 6:31 am

    I have also made this with tuna, and it is wonderful as well

    Reply
  8. Katie says

    September 8, 2014 at 11:01 am

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

    Reply
    • Mary Ellen says

      September 8, 2014 at 9:32 pm

      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.

      Reply
  9. Lisa says

    October 12, 2014 at 8:14 pm

    This recipe turned out amazing! Thanks so much for sharing :)

    Reply
  10. Deebi27 says

    November 8, 2014 at 3:42 pm

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

    Reply
  11. Kristina says

    April 6, 2016 at 5:20 pm

    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!!

    Reply
  12. kathy says

    September 8, 2016 at 11:45 pm

    can you remake the night before? Or wait to add the sauce right before cooking?

    Reply
  13. chasity says

    September 16, 2016 at 8:17 am

    very tasty!!

    Reply
  14. Karissa says

    September 29, 2016 at 8:44 pm

    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!

    Reply
  15. Noelle says

    July 18, 2017 at 12:13 pm

    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!

    Reply
  16. Renee says

    October 8, 2017 at 3:33 pm

    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!

    Reply
  17. Donna says

    February 16, 2018 at 8:36 pm

    Wil this freeze, its great and made xtra and want to freeze them

    Reply
    • Mary Ellen says

      February 17, 2018 at 8:14 am

      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.

      Reply
  18. Barbara says

    May 6, 2018 at 4:41 pm

    This was great! I made my own broth cooking the chicken & used the cooked onion from it in the filling. I loved it!

    Reply
  19. Lisa says

    July 26, 2018 at 10:01 pm

    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!

    Reply
  20. Kristi says

    August 25, 2018 at 10:15 pm

    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!

    Reply
  21. Linda says

    October 16, 2018 at 6:15 pm

    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!

    Reply
  22. Phyllis says

    January 11, 2019 at 1:42 pm

    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.

    Reply

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