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Sour Cream Chicken Enchiladas

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“I got this recipe from The Recipe Hall Of Fame Cookbook. My family loves this recipe. The only thing I do differently is instead of using chicken breast I buy a roasted chicken from my local grocery and use store bought chciken broth.”
1hr 15mins

Ingredients Nutrition


  1. Rinse chicken and pat dry.
  2. Cook in water to cover in saucepan until tender.
  3. Drain, reserving 1 1/2 cups broth.
  4. Cool and chop chicken.
  5. Saute onion in margarine in skillet.
  6. Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, and 1 cup sour cream; mix well.
  7. Microwave tortillas on HIGH for 1 minute or until softened.
  8. Spoon chicken mixture onto tortillas.
  9. Roll to enclose filling. Place seam-side down in greased 9x13 inch baking dish.
  10. Melt 1/4 butter in saucepan.
  11. Blend flour into butter.
  12. Stir in reserved broth.
  13. Cook until thickened and bubbly, stirring constantly.
  14. Stir in 1 cup Monterey Jack cheese, 1 1/2 cups sour cream and additional chili powder to taste.
  15. Pour over enchiladas.
  16. Bake at 350 degrees for 30 minutes.
  17. Sprinkle with remaining 1 1/2 cups Monterey Jack cheese.
  18. Bake just until cheese melts.

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