Sour Cream Chicken Enchiladas


  • ▢ 1 Tbs vegetable oil
  • ▢ 1 onion chopped
  • ▢ 2 Tbs garlic minced
  • ▢ 1 Tbs ground cumin
  • ▢ 1/2 Tbs ground coriander
  • ▢ 1 lb chicken breast diced
  • ▢ 6 flour tortillas softened
  • ▢ 1 1/2 cups cheddar cheese grated divided
  • ▢ 1/4 cup butter
  • ▢ 1/4 cup all purpose flour
  • ▢ 2 cups chicken stock
  • ▢ 1 cup sour cream
  • ▢ 4 oz can chopped green chilies ▢


  • Preheat oven to 400F.
  • Heat the oil over medium in a large skillet and cook onion until softened.
  • Add in the garlic, cumin and coriander and cook for 30 seconds.
  • Add the chicken and cook until done.
  • Set aside.
  • Melt butter in a medium saucepan.
  • Whisk in the flour to make a roux, stir and cook until bubbly then whisk in chicken stock
  • Bring to a boil, whisking frequently.
  • Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.
  • Add a little sauce to the bottom of the baking dish.
  • Add 1 Tbs cheese to each tortilla and divide cooked chicken evenly between tortillas.
  • Roll each on up and place seam-side down in the baking dish.
  • Pour sauce evenly over enchiladas.
  • Top with remaining cheese.
  • Bake at 400F for 20 minutes until cheese is melted and the sauce near edges of baking dish is bubbly.
  • Remove from oven and let cool for 5 minutes.
  • If using, sprinkle cilantro over the top.
  • Devour.

FAQs and Kylee’s notes

  • Use pre-cooked shredded chicken in place of raw, you won’t need to cook it as long as if you were using raw.
  • If you like things spicy, add some crushed red pepper flakes to the chicken when you add the cumin/coriander. Maybe a pinch of cayenne in the sauce.
  • Add a can of black beans – boost the protein content!
  • Add a little cheese to the sauce with the chilies. Because cheese is awesome.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.