I love me a good enchilada! A soft flour tortilla filled with yummy goodness and then smothered with a delicious enchilada sauce and topped with cheese…what’s there not to love?
For these chicken enchiladas I went for a creamy sour cream chicken filling- no canned cream-of-whatever-soup here! It’s made from scratch and so smooth, creamy and full of flavor!
When I am making enchiladas I sometimes will cut up my chicken into small pieces then throw it in a skillet and let it cook. But lately I’ve been tossing the entire chicken breast (not cut up) in a pot of boiling water and letting it boil! (I am so smart sometimes!!) I will absolutely not eat boiled chicken by itself, but to throw it in an enchilada or something else I don’t mind! It’s the easiest way to do it! It boils then you can do a fast shred or chop after it’s done! So cook your chicken this way-it’s easy and you don’t have to really babysit it, giving you time to make your filling!
For the enchilada filling… I mentioned there was no canned cream-of-whatever-soup because I made my own!!! And it turned out so good! You will make a basic roux with butter, flour, then milk (I added minced onions for extra flavor). Let that cook for a few minutes, then whisk in some chicken broth, sour cream and seasonings…so easy and worth the effort of not using canned soup.
After the chicken is done boiling, I chop it up into pieces, then put the chicken in a bowl. I pour my fresh and smooth sour cream sauce in with the chicken, add some shredded cheese and mixed it all up. It is the most spectacular chicken filling (ever)!
I roll the enchiladas up, then place them in my 9×13 pan (A greased 9×13 baking dish with a little enchilada sauce spread on the bottom, just enough to cover the bottom of the pan). I love my Homemade Enchilada Sauce for this recipe, but you can use canned as well.
Top the rolled enchiladas with the remaining enchilada sauce, some grated cheese and into the oven to bake for about 30 minutes!
After they are heated through and the tortillas are starting to brown on the edges (about 30 minutes), pull them out of the oven. I let them rest for about 5-10 minutes so they are easier to dish up (but you sure don’t have to wait). Then I top mine with some sour cream and green onions!
You can top your enchiladas with anything you like. Some suggestions are: guacamole, sour cream, salsa or fresh Pico De Gallo, onions, lettuce and tomatoes…but they are delicious without any toppings too!
Give them a try….my family loved them….and I know yours will too!
These enchiladas will stay good in the fridge for about 4 days and are delicious reheated!
Hope you enjoy!
Perfect Chicken Enchiladas
- 1 recipe Homemade Enchilada Sauce, or 2 cups canned see notes for link
- 8-10 flour tortillas any brand you like
- 2 cups cooked chicken, shredded/chopped
- 2 cups shredded cheddar cheese, divided 1 cup for filling/1 cup for topping
- 2 tbsp butter
- 4 tbsp flour
- 1 tsp dried minced onions
- 1 1/4 cups chicken broth
- 1 cup sour cream
- 1/2 tsp season salt
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- sour cream
- green onions, chopped
- tomatoes, diced/chopped
- lettuce, shredded/chopped
- Heat your oven to 350 degrees.
- In a large skillet over medium heat, melt the butter. Add the dried onions and the flour and whisk together. Let it cook for a few minutes. Then whisk in the chicken broth. Keep whisking until it is smooth, thickened and bubbly.
- Add the sour cream and mix well. Add the seasonings, mix well. The sauce should be thick!
- In a large bowl, add your cooked chicken. Pour your sour cream sauce from the skillet in the bowl with the chiken and mix well. Add 1 cup of the shredded cheese and mix again.
- Pour a small amount of enchilada sauce in the bottom of a greased 9×13 baking dish. (Just enough to cover the bottom).
- On a flour tortilla, add about 1/4 cup of the chicken filling (more if you want them more full). Then roll up the enchilada and place it in the pan with the enchilada sauce at the bottom. Repeat until you have 8-10 enchiladas rolled and placed in the pan.
- Top the rolled enchiladas with the remaining enchilada sauce (I make sure sauce gets in between each enchilada so they don’t stick together too much when baking). Top with your remaning 1 cup shredded cheese.
- Bake, uncovered, in the oven for about 30 minutes or until the edges of the tortillas turn a golden brown.
- Remove from the oven. I let mine cool for about 10 minutes before serving so they are easier to remove from the pan.
- Top with sour cream, green onions, guacamole or anything you wish!
- The enchiladas can be kept in the fridge, covered, for about 4 days and can be reheated in the microwave.
- I love my Homemade Enchilada Sauce. The seasonings are perfect! You can use canned enchilada sauce as well, you will need 2 cups of sauce.
- These enchiladas will make 8-10 enchiladas depending on how much filling you put in them. I usually can get 10 enchiladas out of the filling.
- You can use any type of shredded cheese. I prefer medium cheddar cheese.
- You can top these enchiladas with whatever toppings you like (or nothing). I like mine with just sour cream and green onions!
Nutrition information is automatically calculated and should only be used as an approximation.