STREAMING NOW: The Golden Noms

Sour Cream Chicken Enchiladas

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a fabulous way to use up leftover chicken or turkey! It is very easy to put together; so easy you can make it on a week night!”

Ingredients Nutrition


  1. In frypan saute sliced onion in olive oil until tender.
  2. Add cooked chicken and rotel tomatos and cook until warm.
  3. Stir in 1/2 cup of shredded cheese (can substitute monterrey jack if you prefer).
  4. Divide cooked chicken mixture evenly between 8 tortillas.
  5. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
  6. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth and both cans of chilies then bring to boiling, stirring frequently.
  7. Remove from heat; stir in sour cream
  8. Pour sauce evenly over enchiladas.
  9. Top with remaining cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a