This recipe for chicken enchiladas has a spicy sour cream taco sauce. Roll the mixture up in tortillas and serve with your favorite toppings. These enchiladas are easy to assemble and special enough to serve for guests. The creamy sauce is a nice contrast to the spicy chicken filling. It is a great choice when you have a yen for a Mexican recipe.
I love the deliciously creamy sauce. The flavors of the sour cream and chilies give the dish a bit of a kick that my spice loving husband is very fond of.
Making these Sour Cream Chicken Enchiladas
This recipe for chicken enchiladas uses just a few simple ingredients to give the spicy flavor – jalapeño peppers, taco seasoning, onion and garlic. You can use a packaged taco spice or make your own taco seasoning with this recipe.
The dish is very easy to make. I started by browning the chicken pieces and cooking the onion, garlic and chili peppers in oil.
The taco sauce gives the mixture a nice dark color and lots of spice.
Make the enchiladas by adding some of the chicken and the veggies and topping with 1 1/2 tbsp of the cheese. Roll up and place in a 9 x 13″ casserole dish that has been sprayed with Pam cooking spray. I wrapped my enchiladas with the edges in to keep all the filling inside the tortilla.
Making the sauce for the chicken enchiladas
The sauce is made by first cooking the chili peppers in the butter and then adding flour to make a roux. (See how to make a roux here.)
Stir in the chicken stock, sour cream and 1/4 cup of the Mexican cheese and cook till the sauce is creamy and thick.
Pour the sauce over the prepared enchiladas and then top with 1/2 cup of Mexican cheese and bake for 30 minutes at 350 degrees F.
The dish of enchiladas comes out of the oven with a bubbly cheese and sour cream sauce. Can’t wait to try them! I love to make the dish extra pretty with some fresh herbs. Garnish with a bit of fresh cilantro or chives and wait for the rave reviews!
Tasting these creamy chicken enchiladas
The flavor of these chicken enchiladas is very special. The filling is quite spicy but the sour cream and cheese sauce offsets it beautifully so the heat of the dish is not over powering. The creamy sauce is a nice change from the normal tomato based enchilada sauce.
I like to serve these chicken enchiladas with a small tossed salad or some Cauliflower Mexican Rice. The cool salad is a great contrast to the spicy filling and the rice is Mexican inspired, as well!
Admin note: This recipe first appeared on my blog in October of 2013. I have updated the posts to add new photos and to give a step by step tutorial. I’ve also added the nutritional information to the recipe card. Enjoy!
- 4 boneless skinless chicken breasts diced
- 1 medium onion, chopped
- 3 cloves of garlic
- 2 small chili peppers, finely dices
- 1 tbsp of taco seasoning
- 1 tbsp extra virgin olive oil
- 8 flour tortillas, softened (8 inches each)
- ¾ cup shredded Mexican blend cheese
- For the sauce:
- 4 tbsp of butter
- 4 tbsp flour
- 1 chili pepper, finely diced.
- 1 cup chicken broth
- 1 cup of sour cream
- ¾ cup of Mexican cheese, divided
- Cilantro or chives to garnish.
- In a skillet over medium heat, add the olive oil and cook the chicken pieces, garlic, chili peppers and onion together in oil until chicken is just done. Stir in the taco seasoning and combine well.
- Divide the cooked chicken evenly between the 8 tortillas; add 1½ tablespoons of cheese to each tortilla.
- Roll the enchiladas and place them seam-side down in 9 x 13" baking dish that has been lightly sprayed with Pam cooking spray.
- To make the sauce, melt the butter in the same pan and add the extra chili pepper. Gently cook until it starts to soften. Stir in the flour to make a roux; then gradually whisk in sour cream, chicken broth and ¼ cup of cheese. Cook until the sauce is creamy and thick. Pour the sauce evenly over enchiladas.
- Top with the remaining ½ cup of Mexican cheese and bake at 350 º F for 30 minutes until cheese is melted and sauce is bubbly. Garnish with fresh chopped cilantro or chives.
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