Chicken and Sour Cream Enchiladas

One of my very favorite menu items at El Torito Restaurant is their Chicken and Sour Cream Enchiladas.  I’ve been searching and searching for a similar recipe with no luck.  Most of the recipes I found have diced green chilies, or an enormous amount of sour cream…enough sour cream to easily over power the dish.

These chicken and sour cream enchiladas are made with white corn tortillas, chicken, and a creamy, cheesy sour cream and jack cheese sauce.

If you love enchiladas, check out my recipe for Chicken Enchiladas with Red Sauce (Rojas)

What is a good side dish for enchiladas

Both the Chicken and Sour Cream Enchiladas and the Chicken Enchiladas Rojas go very well with my Enchiladas Rice.

Delicious Enchilada Rice! Yum!

Ingredients for the Sour Cream Enchilada Sauce

• 4 tablespoons butter
• 4 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 2 cups chicken stock or broth
• 3/4 cup heavy cream
• 3/4 cup sour cream
• 2 cups shredded jack cheese, divided (1 cup mixed into the sauce and 1 cup to top the enchiladas)

Additional Ingredients for the Chicken and Sour Cream Enchiladas

• Package of white corn tortillas (you need about 12 to 13 tortillas)
• Oil as needed to cook tortillas
• 2 to 2-1/2 cups cooked chicken (shredded or cubed)
• 1 teaspoon chili pepper powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 7 or 8 ounce package queso quesadilla cheese
• 1 tablespoon diced pimento pepper (optional)
• Fresh herbs to garnish (like cilantro, parsley, or basil)

How to Make the Sour Cream Enchilada Sauce

• Add the butter to a medium sized saucepan.  Cook on medium heat until the butter melts.
• Stir in the flour and cook until the mixture is combined and you cook out the raw flour taste.
• Add the spices.  Stir until smooth.
• Stir in the chicken stock and cook until the sauce thickens and coats the back of a wooden spoon.
• Add the heavy cream.
• Remove from heat and stir one cup of the jack cheese and the sour cream.

TO ASSEMBLE AND FINISH THE ENCHILADAS

• Add a few teaspoons of oil in a pan.  You will be adding oil as needed.  On medium heat, warm each white corn tortilla for a few second on each side.  This will not only add some additional flavor to the tortillas, but will make them more pliable and prevent breakage.  Work in batches until you have at least 12 tortillas ready to go.

• Preheat your oven to 400 degrees Fahrenheit.
• Put a very small layer of the sauce in a 9 x 13 inch baking dish.  This will prevent sticking.
• Stir the chili powder, onion powder, and cumin into the chicken.
• Take one tortilla at a time and add some chicken and a generous helping of the queso quesadilla cheese.  Roll the tortilla up and place in the 9 x 13 inch baking dish.  Continue until you have finished with all of the fried tortillas.  You should have about 12 enchiladas.
• Pour the sour cream sauce over the enchiladas.

• Cover the enchiladas with a generous layer of the jack cheese.

• Cover with nonstick baking foil.  Bake in your preheated oven for 20 minutes.  Uncover and bake for 6 to 7 more minutes.

• Enjoy plain, or decorate with some pimientos and fresh herbs for a beautiful pop of color.

Print

Chicken and Sour Cream Enchiladas

These chicken and sour cream enchiladas are made with white corn tortillas, chicken, and a creamy, cheesy sour cream and jack cheese sauce.

Course Main Course

Cuisine Mexican

Keyword Chicken, Enchiladas

Ingredients

Ingredients for the Sour Cream Enchilada Sauce

• 4 tablespoons butter
• 4 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 2 cups chicken stock or broth
• 3/4 cup heavy cream
• 3/4 cup sour cream
• 2 cups shredded jack cheese divided (1 cup mixed into the sauce and 1 cup to top the enchiladas)

Additional Ingredients for the Chicken and Sour Cream Enchiladas

• Package of white corn tortillas you need about 12 to 13 tortillas
• Oil as needed to cook tortillas
• 2 to 2-1/2 cups cooked chicken shredded or cubed
• 1 teaspoon chili pepper powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 7 or 8 ounce package queso quesadilla cheese
• 1 tablespoon diced pimento pepper optional
• Fresh herbs to garnish like cilantro, parsley, or basil

Instructions

How to Make the Sour Cream Enchilada Sauce

1. Add the butter to a medium sized saucepan.  Cook on medium heat until the butter melts.
2. Stir in the flour and cook until the mixture is combined and you cook out the raw flour taste.
3. Add the spices.  Stir until smooth.
4. Stir in the chicken stock and cook until the sauce thickens and coats the back of a wooden spoon.
5. Add the heavy cream.
6. Remove from heat and stir one cup of the jack cheese and the sour cream.

TO ASSEMBLE AND FINISH THE ENCHILADAS

1. Add a few teaspoons of oil in a pan.  You will be adding oil as needed.  On medium heat, warm each white corn tortilla for a few second on each side.  This will not only add some additional flavor to the tortillas, but will make them more pliable and prevent breakage.  Work in batches until you have at least 12 tortillas ready to go.
2. Preheat your oven to 400 degrees Fahrenheit.
3. Put a very small layer of the sauce in a 9 x 13 inch baking dish.  This will prevent sticking.
4. Stir the chili powder, onion powder, and cumin into the chicken.
5. Take one tortilla at a time and add some chicken and a generous helping of the queso quesadilla cheese.  Roll the tortilla up and place in the 9 x 13 inch baking dish.  Continue until you have finished with all of the fried tortillas.  You should have about 12 enchiladas.
6. Pour the sour cream sauce over the enchiladas.
7. Cover the enchiladas with a generous layer of the jack cheese.

8. Cover with nonstick baking foil.  Bake in your preheated oven for 20 minutes.  Uncover and bake for 6 to 7 more minutes.

9. Enjoy plain, or decorate with some pimientos and fresh herbs for a beautiful pop of color.

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