I love sharing recipes with you in general, but I especially love when I can share a recipe with you that is freezer friendly and a guaranteed home run. This delicious enchilada dish is a fan favorite on Simple Joy. Made with a creamy white sauce and a simple filling, even your pickiest eaters will love this dinner.
Making a Roux For Sour Cream Enchilada Sauce
To get a smooth creamy sauce for these enchiladas, you will make a roux. This is when a fat (butter in this case) is suspended in flour which prevents it from separating. Start by melting butter and stirring in the flour, whisking it until it is fully combined. Gradually whisk in the chicken broth, adding just a few tablespoons at a time until it is incorporated. Bring the mixture to a boil, stirring frequently. Remove from heat and stir in the sour cream. The result is a creamy sour cream sauce perfect for chicken enchiladas.
Tortilla shells: I use flour tortillas. You can use corn, but they are more difficult to work with since we are rolling them. I love using corn tortillas in my Ground Beef Enchiladas and dipping them in sauce. Diced green chiles: Buy these by the small can. They are available in mild and spicy. The other heat in this recipe comes from the taco seasoning, so if you like things with a kick, I would go with spicy. Unsalted butter: I always cook and bake with unsalted butter because that way I can control the salt in my recipes. If you don’t have that on hand, use salted butter. Monterey jack cheese: This is a white cheese that is perfect for melting. Please resist the urge to buy it pre-shredded; it melts so much better when you buy the brick and shred it yourself. Sour cream: A key component in the creamy white enchilada sauce. You could also use full-fat Greek yogurt. Taco Seasoning: I love making my own seasonings. They come together so quickly and you can control exactly what is in them and the flavor. If you haven’t tried my recipe for making your own taco seasoning yet, you are missing out. It has great flavor, and it’s easy to make and keep on hand.
They are seasoned with my Homemade Taco Seasoning. The flavor is so great and it’s easy to make and keep on hand.
The ingredients are super simple. I try to keep my recipes made with easy to find ingredients, and this one is no exception.
We don’t fry the tortillas. Some enchilada recipes call for frying the tortillas before stuffing them. While I am certain that makes for a glorious enchilada, skipping this saves on both time and calories while still leaving you with a dish that you love.
This sour cream chicken enchilada recipe is freezable. I would encourage you to make a double batch, make one for tonight, and freeze the other for a busy weeknight. I share how to freeze enchiladas below.
Buy a rotisserie chicken. Grab one on your way home for a super convenient way to have cooked chicken. I love to get a few while they are on sale and freeze them for later. Use frozen chicken. Keeping cooked chicken in your freezer is handy for easy meals during the week. It can be measured ahead of time and thaws quickly! Boil chicken breasts. Put one pound of raw chicken breasts in a saucepan, cover with water, and bring to a boil. Simmer for 4-10 minutes or until the chicken reaches 165 degrees Fahrenheit. Shred using two forks or the paddle attachment of your stand mixer. Make chicken in your Instant Pot. This is an easy and delicious way to make shredded chicken for all sorts of different meals and only has five minutes of hands-on time!
Shredding Your Own Cheese
As mentioned above, in any recipe where you want melted, gooey cheese, I highly recommend buying a block of cheese and grating it yourself. Pre-shredded cheese is coated in preservatives that prevent it from clumping together in the bag. Those same preservatives affect the flavor and prevent it from melting well. Take an extra few minutes to shred it yourself for these creamy chicken enchiladas.
Storing and Reheating Leftovers
These enchiladas can be stored in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or in the oven until heated through. Always use your best discretion when reheating and eating leftovers. A small amount of that delicious sour cream enchilada sauce on the bottom of the pan – no need to even measure it – will totally solve this problem. If you make this sour cream chicken enchiladas recipe or any of my other recipes, please let me know what you think by leaving a comment below! When you are ready to eat your frozen enchiladas, bake covered with foil at 350 degrees Fahrenheit for 45 to 50 minutes, or until the enchiladas are cooked through.
Cilantro Lime Rice or for a slightly healthier bend, Cilantro Lime Quinoa. These Crock Pot Pinto Beans are so delicious and are super easy. My guacamole is easy to make and would be perfect on top of these or on the side with some chips.
