Sour cream chicken enchiladas are mouthwatering, to say the least. The sauce for these sour cream enchiladas is rich, creamy, and delicious.
My secret for the best sour cream chicken enchiladas is CAULIFLOWER RICE!
Contents
This is a great lunch idea and quick dinner recipe. Plus, you can speed this recipe up by using rotisserie chicken or leftover shredded chicken. Oh, and this also happens to be gluten-free.
🌟 Chicken Sour Cream Enchiladas
As I mentioned, the secret to this recipe is riced cauliflower. It has the texture of rice and work amazingly well in sauce based dishes. You can rice it yourself or buy it already riced in the freezer section of the grocery store.
🍽 What you need
I use a 12" cast iron skillet. However, this recipe can be made in saute pan, frying pan, and even a casserole dish.
Ingredients
Cauliflower rice is the perfect substitute for tortillas. And while this not make sense immediately, it will when you try this recipe.
- 3 tablespoons butter
- 6 teaspoons water
- 2 cups chicken broth
- ½ teaspoon kosher salt
- ⅛ teaspoon chipotle chili powder
- ¼ teaspoon oregano
- 4 ounces chopped green chiles
- 3 whole boneless skinless chicken breast halves
- 1 cup sour cream
- 3 cups riced cauliflower frozen
- 2 cups colby-jack cheese grated
Thickening Options
- 3 tablespoons white all purpose flour
- 1.5 tablespoon of corn starch
- 3 teaspoon arrowroot powder
🔪 How to make
Sour cream chicken enchiladas are super easy to make and taste like enchilada heaven. Learn how to make this recipe step-by-step below!
Step 1
In a large skillet, heat butter over medium heat until melted.
Step 2
Make a slurry with the thickener of your choice and cold water (mix them and stir until smooth) and add to your skillet.
Step 3
Whisk in chicken broth. Continue stirring until smooth and thickened, around 2-3 minutes.
Step 4
Stir chipotle chili powder, salt, oregano, and green chiles into the sauce and place chicken breasts into the pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
Step 5
Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
Step 6
Stir sour cream into the sauce and return chicken to the pan along with the cauliflower.
Step 7
Stir until combined. Cover the pan and simmer for 5 minutes.
Step 8
Top with cheese and simmer until cheese is melted.
Step 9
Serve.
Cooking Tips
Thickening recipes can be tricky. The easiest way to thicken sauces is to create a slurry or paste. Combine 1 part (flour, cornstarch, arrowroot) with two parts cold water. Once combined, add this to your skillet and continue with the recipe.
🍳 Related Mexican Recipes
Try one of these fantastic Mexican recipes for your next lunch, dinner, or taco Tuesday.
👪 Serving Size
Expect this sour cream chicken enchilada recipe to feed 5 - 6 people. You'll get roughly 6 servings, but someone always ends up eating more.
If you love enchiladas, I have a whole collection of fantastic enchilada recipes you'll love. My best are chicken enchilada casserole, America's test kitchen enchiladas, and my instant pot enchilada soup.
Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my quick, easy, and affordable dinner recipes for your next family meal! And if you have any questions, I'm here to help!
📋 Recipe
Sour Cream Chicken Enchiladas
Ingredients
- 3 tablespoons butter
- 6 teaspoons water
- 2 cups chicken broth
- ½ teaspoon kosher salt
- ⅛ teaspoon chipotle chili powder
- ¼ teaspoon oregano
- 4 ounces chopped green chiles
- 3 whole boneless skinless chicken breast halves
- 1 cup sour cream
- 3 cups riced cauliflower - frozen
- 2 cups colby-jack cheese grated
Thickening (pick one)
- 3 Tablespoons Flour
- 1.5 Tablespoons Corn Starch
- 3 Teaspoons Arrowroot Powder
Instructions
- In a large skillet, heat butter over medium heat until melted.
- Make a slurry with the thickening ingredient and cold water (mix them and stir until smooth) and add to your skillet.
- Whisk in chicken broth. Continue stirring until smooth and thickened - around 2-3 minutes.
- Stir chipotle chili powder, salt, oregano, and green chiles into the sauce and place chicken breasts into the pan. Bring to a simmer, reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through.
- Remove chicken from pan, leaving the heat on low, and place chicken on a plate to shred into bite-sized pieces.
- Stir sour cream into the sauce and return chicken to the pan along with the cauliflower.
- Stir until combined. Cover the pan and simmer for 5 minutes.
- Top with cheese and simmer until cheese is melted.
- Serve.
Notes
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Sharon
I made this a few weeks ago. Good flavor but it was more like a stew. Last night I decided to try a chicken pot pie biscuit topping. So I grabbed a container and divided into 2 ramekins. I put the biscuit topping on and threw them in then oven. Turned out great! I have one container left in the freezer and am looking forward to making this again.
730 Sage Street
Thanks, Sharon, this makes sense. Arrowroot is the key to thickening this dish, and I'd treat it the same as flour or cornstarch. There is never an exact set amount, start with the recommended amount of 3 tsp, check consistency, and add more if required. Since this is only step 2 and early in the recipe, it is pretty easy to gauge.
Love the Chicken Pot Pie idea! Anytime we can pull off 2-3 nice meals with one recipe is a win.
Suzanne
This looks amazing, and my husband is going to love something new other than plain old 'chicken taco salad.' I can't wait to try this.
Suzanne
730 Sage Street
Thanks Suzanne, this recipe is super popular. Hope you and your husband enjoy it.
Jodi
Can you use xatham gum vs arrowroot?
730 Sage Street
Absolutely, replace at 1:1 and use the same instructions as arrowroot.
Corinna
What does it mean when you say 3 whole chicken breast halves?
730 Sage Street
Hi Corinna, most packages of Chicken are typically halves. This means each piece comes from either side of the breastbone on a full breast.
Alli
Cooked my chicken in the crockpot, shredded & mixed w/ the riced cauliflower & spread in a 9 X 13 dish. Cooked the sauce, poured over chicken & cauliflower & topped w/ cheese. Baked until cheese melted & topped w/ dices jalapenos! Delicious!
Kim
So happy to hear that you enjoyed it!
Corinna
Did you add anything to the crockpot w/ chicken and how long did you cook it?
Tammy
Can this be frozen?
Kim
That's a great question! I think it can be frozen but you would have to cook it through step 7, then let it cool, then freeze it. When you reheat, you would add the cheese per step 8.
Amy
Could I Xantham gum instead of arrow root?
Kim
If it is a thickener, I would think so. I have never used it!
Sarah
Yes, but the xanthum gum might go a bit further than the arrow root. Maybe use 1/2.
Sally Hartman
Couldn’t get arrowroot powder. Tried almond flour and it was still too runny. I added pace chunky picante and let it simmer uncovered until it thickened.........ABSOLUTELY FABULOUS!!!!!!!
Kim
Yay, thank you for the feedback and great idea about adding picante!
Haley
What’s arrowroot powder? Can I omit that? We live in the boonies and I doubt I can find that anywhere local.
Kim
The arrowroot helps thicken the sauce, so you may want to adjust the broth a little bit to account for the lack of thickener.
Jen
Flavor was fantastic, but it ended up a little runny. I decided to serve it in a bowl and call it chicken enchilada chili! Next time I think I will cut the broth in half.
Vanessa
Made this creamy chicken enchilada dish & it was AWESOOOOOME! My kids loved it too! I used 1 can of Rotel tomatoes & chili’s & it came out fabulous!
Kim
yay! So glad you enjoyed it!