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Sour Cream Chicken Enchiladas Pioneer Woman

Spicy Chicken Enchiladas with Sour Cream Featured on The Pioneer Woman, this dish is really simple to make thanks to the luscious white and green sauce. Ideal for a quick dinner on a weeknight! If you want to have enchiladas for lunch all week long, you should probably prepare a double recipe and freeze the extras. 

Why you’ll love this recipe:

Sour Cream Chicken Enchiladas is one of my favorites, Despite the simplicity of the recipe, the taste is far from simple; it encompasses notes from spicy to sweet to smoky and everything in between.

  • This is an excellent make-ahead recipe. You can make it ahead of time, store it in the fridge, and then finish cooking it right before serving.
  • If you like spicy food, you can adjust the spice level to your liking by reading the remarks I’ve included below the recipe.
  • This recipe’s ingredients are readily available at most supermarkets.

What Are Sour Cream Chicken Enchiladas?

Enchiladas made with sour cream and chicken are rolled in flour tortillas, topped with onions and green chilies, and then baked until creamy. This recipe calls for shredded rotisserie chicken because all you need to do to prepare it is arrange the ingredients, sprinkle them with sauce and cheese, and then bake it.

Sour Cream Chicken Enchiladas Pioneer Woman
Sour Cream Chicken Enchiladas Pioneer Woman

Ingredients That You’ll Need:

  • Onion: Cut this up relatively small.
  • Garlic: Don’t skimp on the garlic!
  • Ground Cumin & Ground Coriander: An earthy, rich flavor that deepens the flavor of any dish.
  • Chicken: I use boneless skinless chicken breasts: If you prefer, you can also use thighs.
  • Flour Tortillas: If you prefer, you can substitute corn tortillas for flour tortillas. Microwave the tortillas for 30 seconds.
  • Shredded Cheese: For this, I prefer to grate my own cheese, as it melts better than store-bought. Monterey Jack or Cheddar cheese works great.
  • Butter: I use salted butter.
  • Flour: Nothing fancy here, just all-purpose white flour.
  • Chicken Broth: You can make your own or buy one at the store. If you choose the lower sodium variety, taste test your dinner and adjust seasoning if necessary.
  • Sour Cream: Either full fat or reduced fat works great!
  • Chopped Green Chiles: My grocery store sells these in cans in the Mexican food aisle.

Which Tortillas should I use?

Use either flour or corn tortillas; they’re equally fine. Whenever I make this, I use flour tortillas instead of corn because they hold up better. The standard size for a standard pan is 8 inches, so you’ll want to go with that. If you want to roll tortillas, you’ll need to heat them up first. Most of the time, I’ll microwave them in a damp dishtowel to reheat them. They also taste great warmed up in the oven after being wrapped in foil.

May I add a little more flavor?

The ingredients in chicken enchiladas aren’t hot in any way. Onion, green chilies, and cheese are the main ingredients in these. Substituting Pepper Jack cheese for the original will give the filling a little spice. Just a couple of teaspoons of ground cumin, with salt and pepper to taste, can do wonders for the chicken’s flavor.

Prepare Tortillas for Chicken Enchiladas: What’s the Best Way to Do It?

For me, the key to the best chicken enchiladas is the use of flour tortillas. However, corn tortillas require softening before they can be used in enchiladas. This will ensure that they stay together as you’re building them. Incredibly simple! Soften your tortillas by following these instructions.

  • Place a moist paper towel over each stacked tortilla.
  • Spread the stack out in a microwave-safe dish big enough to hold the tortillas flat.
  • Put a lid on it, but don’t screw it on tight; steam needs a way to escape.
  • Warm and soften the tortillas in the microwave for 30 seconds to 1 minute, or until they can easily be bent.
Sour Cream Chicken Enchiladas Pioneer Woman
Sour Cream Chicken Enchiladas Pioneer Woman

Can I Make Chicken Enchiladas Ahead?

Yes, you can make chicken enchiladas ahead of time and freeze them. Simply transfer the prepared chicken to a parchment-lined baking sheet, cover with foil and freeze until ready to use. To thaw, allow to sit at room temperature for 1h or refrigerate overnight. Warm in the oven or microwave until heated through before serving.

How To Freeze Sour Cream Chicken Enchiladas?

  • Spread the ingredients out evenly in a 13-by-9-by-2-inch baking dish and line it with foil, overlapping the ends by 6 inches on all sides.
  • Fold the top of a sheet of aluminum foil over a dish of prepared chicken enchiladas.
  • Take the casserole out of the baking dish and freeze it. Seal it in a freezer bag or plastic wrap and label it with the date it should be used by.
  • Both cooked and unbaked enchiladas can be stored for up to three months.
  • The Chicken Enchiladas should be thawed in a casserole dish before being baked or reheated.

How To Make Pioneer Woman Sour Cream Chicken Enchiladas?

  • Start by preheating your oven to 400 degrees F.
  • Spray a 9×13 baking dish with cooking spray.

Cook the filling

  • In a large skillet, heat oil over medium and cook onion until soft.
  • Add the garlic, cumin, and coriander and cook for 30 seconds.
  • Then add the chicken and cook until done. Set aside.

Make the sauce

  • Melt butter in a medium saucepan.
  • To make a roux, whisk in the flour, stir until bubbly, and then whisk in the chicken stock
  • Bring to a boil, whisking frequently.
  • Season with salt and pepper and remove from heat. Stir in sour cream and green chilies.

Assemble

  • In a baking dish, sprinkle a little sauce on the bottom.
  • Divide cooked chicken evenly between tortillas and top with 1 Tbs cheese per tortilla.
  • Roll each up and arrange seam-side down in the baking dish.
  • Next, your want to pour sauce evenly over enchiladas then tops with the remaining cheese.

Bake

  • Bake at 400 degrees F for about 20 minutes until the cheese is melted and the sauce near the edges of the baking dish is bubbly.
  • Once the time is up, remove it from the oven and allow it to cool for 5 minutes.
  • Add cilantro to the top if used and enjoy.
Sour Cream Chicken Enchiladas Pioneer Woman
Sour Cream Chicken Enchiladas Pioneer Woman

What to serve with Sour Cream Chicken Enchiladas?

Recipe Tips

  • To save time, use chicken from a rotisserie chicken instead of boiling your own chicken. It’s possible that you’ll need two rotisserie chickens to get the 4 1/2 – 5 cups of shredded chicken required for this dish.
  • Add a can of corn (drained) to the chicken mixture before rolling the enchiladas to make creamy chicken and corn enchiladas.
  • Add some heat and spice to your chicken dish by mixing in a can of diced green chilies.
  • In my opinion, flour tortillas are best for these Chicken Enchiladas, although corn tortillas would work in a pinch. The maize tortillas for the enchiladas need to be warmed before they can be rolled (to prevent them from falling apart).
  • To do this, microwave a stack of tortillas for 30 seconds to 1 minute, or until soft and malleable, wrapped in moist paper towels.
  • The enchiladas can be served with a variety of hot sauces so that each member of the family can determine the level of heat they prefer.

Frequently Asked Questions

Can I use Rotisserie chicken?

Rather than shredding a whole chicken as instructed for the Enchiladas, I recommend using chicken from a rotisserie. However, any chicken that has already been cooked will do. I often prepare a couple chicken breasts in advance, allow them to cool, and then shred them.

How to Store Sour Cream Chicken Enchiladas?

You may keep any leftovers of the Sour Cream Chicken Enchiladas in the fridge for up to 5 days. Both the baking dish and the enchiladas can be stored in an airtight container or saran wrap.

Sour Cream Chicken Enchiladas Pioneer Woman
Sour Cream Chicken Enchiladas Pioneer Woman

Sour Cream Chicken Enchiladas Nutrition Facts

Amount Per Serving ( 302g grams)

  • Calories 520
  • Total Fat 26g
  • Saturated Fat 12.4g
  • Trans Fat 0.7g
  • Cholesterol 84mg
  • Sodium 7248mg
  • Potassium 520mg
  • Total Carbohydrate 48g
  • Dietary Fiber 4.6g
  • Sugars 5.2g
  • Protein 26g
  • Vitamin A 22%
  • Vitamin C 28%
  • Calcium 38%
  • Iron 18%

More Recipes:

Sour Cream Chicken Enchiladas Pioneer Woman

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: minutesTotal time: 35 minutesServings:6 servingsCalories:520 kcal Best Season:Available

Description

Spicy Chicken Enchiladas with Sour Cream Featured on The Pioneer Woman, this dish is really simple to make thanks to the luscious white and green sauce. Ideal for a quick dinner on a weeknight! If you want to have enchiladas for lunch all week long, you should probably prepare a double recipe and freeze the extras. 

Ingredients

  • Optional

Instructions

  1. Start by preheating your oven to 400 degrees F.
  2. Spray a 9×13 baking dish with cooking spray.
  3. Cook the filling

  4. In a large skillet, heat oil over medium and cook onion until soft.
  5. Add the garlic, cumin, and coriander and cook for 30 seconds.
  6. Then add the chicken and cook until done. Set aside.
  7. Make the sauce

  8. Melt butter in a medium saucepan.
  9. To make a roux, whisk in the flour, stir until bubbly, and then whisk in the chicken stock
  10. Bring to a boil, whisking frequently.
  11. Season with salt and pepper and remove from heat. Stir in sour cream and green chilies.
  12. Assemble

  13. In a baking dish, sprinkle a little sauce on the bottom.
  14. Divide cooked chicken evenly between tortillas and top with 1 Tbs cheese per tortilla.
  15. Roll each up and arrange seam-side down in the baking dish.
  16. Next, your want to pour sauce evenly over enchiladas then tops with the remaining cheese.
  17. Bake

  18. Bake at 400 degrees F for about 20 minutes until the cheese is melted and the sauce near the edges of the baking dish is bubbly.
  19. Once the time is up, remove it from the oven and allow it to cool for 5 minutes.
  20. Add cilantro to the top if used and enjoy.
Keywords:Sour Cream Chicken Enchiladas Pioneer Woman, Sour Cream Chicken Enchiladas
Nutrition Facts

Servings 6


Amount Per Serving
Calories 520
% Daily Value *
Total Fat 26g40%
Saturated Fat 12.4g62%
Trans Fat 0.7g
Cholesterol 84mg29%
Sodium 1248mg52%
Potassium 520mg15%
Total Carbohydrate 48g16%
Dietary Fiber 4.6g19%
Sugars 5.2g
Protein 26g52%

Vitamin A 22%
Vitamin C 28%
Calcium 38%
Iron 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.