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Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce

Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce Bliss

Delicious Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce, a comforting and adaptable dinner option everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tbsp Unsalted Butter Add richness to both the filling and sauce; substitute with olive oil for a dairy-free option.
  • 1/2 cup Onion, finely chopped Builds the flavor base of the filling; yellow or white onions work best.
  • 1 tsp Chili Powder Provides depth and warmth; adjust for a spicier flavor to suit your taste.
  • 1/2 tsp Garlic Powder Adds aromatic flavor; fresh garlic can be used, but may need quantity adjustments.
  • 1/2 tsp Ground Cumin Contributes to the Tex-Mex flavor profile beautifully.
  • 2 tbsp Chicken Broth Adds moisture; low-sodium is recommended.
  • 1/4 cup Salsa Verde Brings acidity and flavor; choose a fresh brand or homemade version.
  • 1 Chipotle Pepper in Adobo, finely chopped Delivers heat and smoky flavor; freeze leftovers.
  • 2 tbsp Whipped Cream Cheese Incorporates creaminess into the filling; soften regular cream cheese for ease.
  • 2 cups Shredded Chicken Your main protein; rotisserie chicken is a fantastic shortcut.
  • Salt To taste; enhances overall flavor dramatically.
For the Cheesy Sauce
  • 1 tbsp All-Purpose Flour Used to thicken the cheese sauce.
  • 1 cup Monterey or Pepper Jack Cheese, shredded Melts into a creamy sauce.
  • 1/3 cup Sour Cream Adds tang and creaminess.
For Assembly
  • 4 Flour Tortillas, 6" in diameter Use corn tortillas for gluten-free options.
  • Cilantro or Green Onions Adds freshness when serving.

Equipment

  • Skillet
  • Saucepan
  • baking dish
  • cooking spray

Method
 

Step-by-Step Instructions
  1. Prepare the Filling: Melt 2 tablespoons of unsalted butter over medium heat in a skillet. Add 1/2 cup of finely chopped onion, 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of ground cumin. Sauté for about 5 minutes until softened. Stir in 2 tablespoons of chicken broth, 1/4 cup of salsa verde, 2 tablespoons of whipped cream cheese, and 1 finely chopped chipotle pepper. Fold in 2 cups of shredded chicken and cook until heated through, about 3–4 minutes.
  2. Make the Cheesy Sauce: In a saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 1 tablespoon of flour and cook for 1–2 minutes until it forms a paste. Gradually whisk in 3/4 cup of chicken broth until thickened, about 3–4 minutes. Remove from heat and stir in 1 cup of shredded cheese and 1/3 cup of sour cream until smooth.
  3. Assemble Enchiladas: Preheat your oven to 375°F. Lightly spray a 9x9-inch baking dish. Fill each of the 4 tortillas with about 1/4 cup of the chicken mixture, roll tightly, and place seam-side down in the dish. Pour the cheese sauce evenly over the top.
  4. Bake: Bake the enchiladas for 15 minutes until bubbly and edges turn golden. Let cool for a few minutes. Garnish with fresh cilantro or green onions before serving.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Use rotisserie chicken to save time. Adjust chipotle for heat preference. Add more chicken broth if sauce is too thick. Swap tortillas for a gluten-free option. Garnish generously for freshness.

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