Spicy shredded chicken rolled in flour tortillas and topped with a super creamy, cheesy white sour cream sauce. This is a small batch recipe that makes four sour cream chicken enchiladas and comes together in about 45 minutes!
Shredded chicken enchiladas are my jam. There was an incredible Mexican restaurant in the small Kansas town where I grew up, and they made the best shredded chicken enchiladas. I wanted to make my own at home, but add a little heat and plenty of creamy, cheesy sour cream sauce for an extra kick. This is truly one of our new favorite meals, and they’re perfect for any night of the week. 🙂
I cook onions, seasonings, and shredded chicken with some salsa verde and cream cheese to make the filling for these enchiladas, then make a creamy sauce with shredded pepper jack cheese to pour over the enchiladas before popping them into the oven. The result is a spicy, creamy enchilada recipe that makes four enchiladas and comes together in about 45 minutes. It takes approximately five minutes to inhale though. 🙂
Ingredients
For the Shredded Chicken:
- 1 tbsp. Unsalted Butter
- 1/2 cup finely chopped Onion (yellow or white)
- 1 tsp. Chili Powder
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Cumin
- 2 tbsp. Chicken Broth
- 1/4 cup Salsa Verde
- 1 Chipotle Pepper in Adobo, finely chopped
- 8 oz. (2 cups) Shredded Chicken (such as rotisserie chicken or cooked chicken breast)
- 2 tbsp. Whipped Cream Cheese
- Salt to taste
For the Pepper Jack Sour Cream Sauce:
- 1 tbsp. Unsalted Butter
- 1 tbsp. All-Purpose Flour
- 3/4 cup Chicken Broth
- 1 cup shredded Monterey Jack Cheese or Pepper Jack Cheese
- 1 tbsp. Salsa Verde
- 1/3 cup Sour Cream
For Serving:
- 4 Flour Tortillas (taco sized: 6″ in diameter)
- Cilantro or chopped Green Onions
Ingredient Notes
Shredded Chicken
Rotisserie chicken is perfect for these chicken enchiladas. For the photos (and for this reel I posted on Instagram), I used pan-seared chicken breast that was simply seasoned with salt. Any lightly seasoned leftover chicken breast or chicken thighs will totally work, too! Avoid seasoned chicken that could conflict with the Southwestern / Tex-Mex flavors in this recipe. (Lemon pepper chicken, Italian seasoned chicken, etc. would not be a good fit.) Stick with a simple salt and pepper seasoning, or chicken that already has Southwestern flavors.
Onion
White or yellow onions are typically used for cooking, and either will work for this recipe. Red onion is normally reserved as a fresh ingredient option, but to be honest, I really love cooking with it, too. Any color onion will work in these chicken enchiladas. Avoid sweet onions (like Vidalia), unless you really, really love them.
Salsa Verde
Salsa verde (green salsa) can be found in the salsa section at your local store. I personally love using the Hatch Green Chile Salsa from Trader Joe’s, but I know that isn’t easy to get for everyone. Whole Foods carries this Roasted Verde Salsa that would be great, or you could look for Mrs. Renfro’s Jalapeno (Hot!) Green Salsa, or Herdez Salsa Verde. If you can’t find salsa verde, green chiles or regular salsa will work!
Chipotle Pepper in Adobo
This is just one chipotle pepper from a can of chipotles peppers in adobo sauce. You can find these near the salsas, green chiles, etc. at the grocery store! This recipe only uses one, but you can divide the remaining chipotle peppers into an ice cube tray, freeze them individually, then transfer them to a freezer safe bag for future use in Small Batch Spicy Chicken Chipotle Pasta, Honey Chipotle Chicken Tacos for Two, or this Small Batch Slow Cooker Barbacoa.
This is a great recipe for weeknights, or a cozy weekend recipe if you’re feeling it. The creamy white sauce is a dream companion for the slightly spicy chipotle chicken, and I think you’ll really love it. I think a lot of sour cream sauce recipes call for cream of chicken soup, but I’m not about that life. Making the sauce from scratch is so much better (both on a nutrition level and taste level), and results in an amazing sour cream sauce with plenty of melty cheese in it. You can use Monterey Jack cheese for a less spicy version, or Pepper Jack cheese for a little kick.
Directions
How to Make Shredded Chicken Enchiladas with Sour Cream Sauce
- Make the Shredded Chicken Filling. Melt butter in a non-stick pan over medium heat. Add onions, a pinch of salt, and seasonings (1 tsp. chili powder, 1/2 tsp. garlic powder, 1/2 tsp. cumin). Stir to mix the seasonings into the onions and cook for 4-5 minutes until onions are softened.
- Add a splash (about 1-2 tbsp.) of chicken broth to the pan. Stir the broth into the onions, scraping up any spices that are sticking to the bottom of the pan.
- Stir in salsa verde, whipped cream cheese, finely chopped chipotle in adobo, and shredded chicken. Stir together to thoroughly combine, and cook for 2-3 minutes to warm the chicken through. Set the pan aside and cover with a lid if you have one that fits.
- Make the Cheesy Sour Cream Sauce. Melt butter in a small or medium saucepan over medium heat. Whisk in flour, and cook the butter and flour for 1-2 minutes (whisking often) to cook out the raw flour taste. Slowly whisk in the chicken broth about ¼ cup at a time. Once all of the broth is added, let it come to a simmer. Whisk frequently until the liquid is reduced by about ⅓. Whisk in the shredded cheese, one handful at a time, then stir in one tablespoon of salsa verde. Remove the pan from the heat.
- Let the cheese sauce cool for a minute or two, then whisk in the sour cream until fully blended and the sauce is creamy. Season with a pinch of salt to taste.
- Build the Chicken Enchiladas. Preheat the oven to 375 F. Spray an 8×8 (or 9×9) oven safe glass or ceramic baking dish with non-stick cooking spray. (Or brush it lightly with olive oil or melted butter.) Spread 1/2 cup chicken mixture down the center of each tortilla. Roll the tortillas up, keeping the shredded chicken enclosed in the center of each one, then place each one seam side down into the prepared baking dish.
- Pour sauce over the tops of the enchiladas, covering the surface of each one. Bake (uncovered) for 15 minutes at 375 F.
- Remove from the oven and let cool for a minute or two. Serve hot with a sprinkle of fresh cilantro or green onions.
Step-by-Step Directions
See below for step-by-step photos and directions. These directions are a little more specific, and walk you through the entire process of making these Shredded Chicken Enchiladas and Cheesy Sour Cream Sauce
Make the Shredded Chicken Filling. Melt butter in a non-stick pan over medium heat. Add onions, a pinch of salt, and seasonings (1 tsp. chili powder, 1/2 tsp. garlic powder, 1/2 tsp. cumin). Stir to mix the seasonings into the onions and cook for 4-5 minutes until onions are softened. Add a splash (about 1-2 tbsp.) of chicken broth to the pan. Stir the broth into the onions, scraping up any spices that are sticking to the bottom of the pan.
Stir in salsa verde, whipped cream cheese, finely chopped chipotle in adobo, and shredded chicken.
Stir together to thoroughly combine, and cook for 2-3 minutes to warm the chicken through. Set the pan aside and cover with a lid if you have one that fits.
Make the Cheesy Sour Cream Sauce. Melt butter in a small or medium saucepan over medium heat. Whisk in flour, and cook the butter and flour for 1-2 minutes (whisking often) to cook out the raw flour taste.
Slowly whisk in the chicken broth about ¼ cup at a time. Once all of the broth is added, let it come to a simmer. Whisk frequently until the liquid is reduced by about ⅓.
Whisk in the shredded cheese, one handful at a time. Stir in one tablespoon of salsa verde, then remove the sauce pan from the heat.
Let the cheese sauce cool for a minute or two, then whisk in the sour cream until fully blended and the sauce is creamy. Season with a pinch of salt to taste.
Build the Chicken Enchiladas. Preheat the oven to 375 F. Spray an 8×8 (or 9×9) oven safe glass or ceramic baking dish with non-stick cooking spray. (Or brush it lightly with olive oil or melted butter.) Spread 1/2 cup chicken mixture down the center of each tortilla. Roll the tortillas up, keeping the shredded chicken enclosed in the center of each one.
Place each one seam side down into the prepared baking dish. Pour sauce over the tops of the enchiladas, covering the surface of each one.
There will be ample sauce that drips into the sides of the baking dish, and that’s exactly how we want it. 🙂 The sauce will bake into the ends of the enchiladas, and there will be a little extra for serving once they enchiladas are baked.
Get ready to serve! Remove from the oven and let cool for a minute or two. Serve hot with a sprinkle of fresh cilantro or green onions.
How to Store and Reheat Creamy Chicken Enchiladas
The great thing about these enchiladas is that they taste great even as leftovers! Leftover chicken enchiladas can be stored in an airtight container in the refrigerator for 3-4 days. (You can also use the baking dish the enchiladas were cooked in as a storage container. Wait until it has cooled completely, then cover it with plastic wrap or aluminum foil if that’s easier.)
The best way to reheat them with extra sauce, place them into a shallow baking dish and bake at 350 F for about 10-12 minutes until warmed through. (The sauce may break if you reheat these in the microwave).
Feel free to make a double batch of these enchiladas and keep them as an easy weeknight dinner plan later on in the week!
This is easily one of our new favorite enchiladas recipe, but I have more coming your way. 🙂 I think I’ve found a calling this fall with creating new easy chicken enchilada recipes, so I’ve already got two more on the back burner waiting to be tested.
What to Serve with Creamy Chicken Enchiladas:
If you make these Creamy Chicken Enchiladas and love them, leave a comment and star rating below! You can also snap a photo and tag me on Instagram. Feel free to email me with any questions you have, too. Cheers!
xx Sara
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Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce
Ingredients
For the Shredded Chicken:
- 1 tbsp. Unsalted Butter
- 1/2 cup finely chopped Onion yellow or white
- 1 tsp. Chili Powder
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Cumin
- 2 tbsp. Chicken Broth
- 1/4 cup Salsa Verde
- 1 Chipotle Pepper in Adobo finely chopped
- 2 tbsp. Whipped Cream Cheese
- 8 oz. Shredded Chicken (2 cups)
- Salt to taste
For the Cheesy Sour Cream Sauce:
- 1 tbsp. Unsalted Butter
- 1 tbsp. All-Purpose Flour
- 3/4 cup Chicken Broth
- 1 cup shredded Monterey or Pepper Jack Cheese
- 1 tbsp. Salsa Verde
- 1/3 cup Sour Cream
For Serving:
- 4 Flour Tortillas 6″ in diameter
- chopped Cilantro or Green Onions for garnish
Instructions
-
Make the Shredded Chicken Filling. Melt butter in a non-stick pan over medium heat. Add onions, a pinch of salt, and seasonings (1 tsp. chili powder, 1/2 tsp. garlic powder, 1/2 tsp. cumin). Stir to mix the seasonings into the onions and cook for 4-5 minutes until onions are softened.
-
Add a splash (about 1-2 tbsp.) of chicken broth to the pan. Stir the broth into the onions, scraping up any spices that are sticking to the bottom of the pan.
-
Stir in salsa verde, whipped cream cheese, finely chopped chipotle in adobo, and shredded chicken. Stir together to thoroughly combine, and cook for 2-3 minutes to warm the chicken through. Set the pan aside and cover with a lid if you have one that fits.
-
Make the Cheesy Sour Cream Sauce. Melt butter in a small or medium saucepan over medium heat. Whisk in flour, and cook the butter and flour for 1-2 minutes (whisking often) to cook out the raw flour taste. Slowly whisk in the chicken broth about ¼ cup at a time. Once all of the broth is added, let it come to a simmer. Whisk frequently until the liquid is reduced by about ⅓. Whisk in the shredded cheese, one handful at a time, then stir in one tablespoon of salsa verde. Remove the pan from the heat.
-
Let the cheese sauce cool for a minute or two (it may look a little separated, and that’s ok!), then whisk in the sour cream until fully blended and the sauce is creamy. Season with a pinch of salt to taste.
-
Build the Chicken Enchiladas. Preheat the oven to 375 F. Spray an 8×8 (or 9×9) oven safe glass or ceramic baking dish with non-stick cooking spray. (Or brush it lightly with olive oil or melted butter.) Spread 1/2 cup chicken mixture down the center of each tortilla. Roll the tortillas up, keeping the shredded chicken enclosed in the center of each one, then place each one seam side down into the prepared baking dish.
-
Pour sauce over the tops of the enchiladas, covering the surface of each one. Bake (uncovered) for 15 minutes at 375 F.
-
Remove from the oven and let cool for a minute or two. Serve hot with a sprinkle of fresh cilantro or green onions.