The BEST Sour Cream Chicken Enchiladas

Every week when I ask my husband for menu suggestions he says “Chicken Enchiladas” and since I’m an unorganized mess I tend to make a different recipe every week. Until now. I made these enchiladas last week, after I found them on Pinterest here. These will be our new go to chicken enchiladas.


4 cups shredded chicken breast ( I use rotesserie chicken Walmart!)

1 tablespoon chili powder

1/2 teaspoon garlic salt

1 teaspoon ground cumin

10-12 flour tortillas


2 tablespoons flour

1 1/2 cups chicken broth

1 1/2 cups sour cream

2 cups shredded mexican cheese

Preheat oven to 350 degrees. Spray a 9×13 glass pan with cooking spray. (I ended up using a 9×13 pan and a 9×9 pan. So have a second one handy) Mix together chicken and spices. Put 1/3 cup of the chicken mixture down the center of a tortilla. Roll and put seam down in the pan.

In a medium saucepan, whisk the broth and flour until smooth. Bring to a boil and cook for two minutes. Remove from heat and let it cool for a few minutes. Stir in sour cream and one cup of cheese. Stir until cheese is melted. Pour the sauce over the enchiladas. Top with remaining cheese. Bake 15-20 minutes, or until sauce is bubbling.

Published by That's What Shell Said

Welcome to That's What Shell Said. This is my life as an introvert trying to power my way through motherhood. Here you will find everything from recipes, travel tips, crafts, diy projects, and random bits of rambling.

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