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Sour Cream Chicken Enchiladas feature shredded chicken, black beans, corn, and flour tortillas smothered in a sour cream sauce with green chiles.
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5 from 2 votes

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas feature shredded chicken, black beans, corn, and flour tortillas smothered in a sour cream sauce with green chiles.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Tex Mex
Keyword: chicken enchiladas
Servings: 10 enchiladas
Author: Mindy Boyd

Ingredients

  • 2 cups cooked shredded chicken
  • 1/2 cup corn
  • 1/2 cup black beans
  • 1 cup grated pepper jack cheese
  • 10 flour tortillas 8 inch
  • Cooking spray
  • 3 tablespoons butter or margarine
  • 3 tablespoons flour
  • 1 can chicken broth 14.5 ounces
  • 1 can green chilies 4 ounces
  • 1 cup sour cream
  • 2 cups grated Mexican cheese blend
  • Green onions for garnish

Instructions

  • Preheat oven to 350°.
  • In a medium bowl mix the chicken, corn, black beans, and pepper jack cheese. Divide between flour tortillas, roll up and place into a 9" X 13" baking dish sprayed with cooking spray.
  • Melt butter in a 10" skillet over medium heat, whisk in flour and cook for 1 minute. Add chicken broth stirring constantly with a whisk, cook until thickened, about 4-5 minutes. Remove from the heat and let stand for about 3 minutes. Stir in green chilies and sour cream.
  • Pour sauce over enchiladas and top with the Mexican cheese blend. Bake in oven for 20-23 minutes. Broil until cheese is browned. Garnish with green onions, if desired.