Kozy Kitchen and Home

Comforting, Creamy, and Perfect for Low Carb Diets.

If you love Mexican-inspired dishes, these Sour Cream Chicken Enchiladas are bound to become a staple in your kitchen, just like they are in mine. I still remember the first time I made these for my mom—she declared them her new favorite, and now every time she visits, it’s the dish she requests. The creamy sauce, tender chicken, and gentle heat of green chilis blend together for a meal that feels like a warm hug. It’s great for sharing with family and friends, and also easy to adapt for different dietary needs.

One of my favorite things about this recipe is how versatile it is. While boneless, skinless chicken breasts work perfectly, you can easily substitute 3 to 4 cups of rotisserie chicken to speed up prep, making it a great weeknight dinner option. If you’re following a low carb or keto lifestyle, simply swap in low carb tortillas—It’s just as delicious, and diabetic friendly, which is important when I cook for some of my family members.

Ingredients

• ½ cup diced onion
• 1 tsp minced garlic
• 1 tbsp cooking oil
• 1½–2 lbs boneless skinless chicken breast
• 2 cups chicken broth
• 1 can (4 oz) green chilis, divided
• 3 tbsp butter
• 3 tbsp flour
• ¾ cup sour cream
• 8–10 flour tortillas
• 4 cups shredded cheese, divided (I used a mix of cheddar and Monterey jack)

Step-by-Step Instructions

1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large frying pan over medium-high heat, add the oil and diced onion. Sauté for 2–3 minutes, until the onion begins to soften. Stir in the garlic and add the chicken breasts. Cook the chicken for 6–8 minutes per side, or until it reaches an internal temperature of 165°F and is no longer pink in the center. Remove the cooked chicken from the pan and place it in a large bowl to cool slightly.

3. Return the frying pan to medium heat. Add the butter and let it melt. Stir in the flour and cook for 1–2 minutes, stirring constantly, until the mixture smells nutty and turns pale golden. Gradually pour in the chicken broth, stirring continuously, until the sauce thickens (about 3–4 minutes).
4. Remove the pan from heat. Stir in half of the green chilis (2 oz) and all the sour cream. Mix until smooth and creamy. Taste, then season with salt and pepper as needed.

5. Once the chicken is cool enough to handle, shred it using two forks.  Or, if you have a pastry blender, try using that instead to shred the chicken.  It’s a quick and easy way to get your bite sized pieces.
6. To the cooled, shredded chicken, add 3 cups of the shredded cheese and the remaining half of the green chilis (2 oz). Mix well to combine.

7. Lay one tortilla flat on a clean surface. Spoon about ¾ cup of the chicken-cheese mixture onto the center, then roll up tightly into a log shape. Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
8. Pour the sour cream sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of shredded cheese over the top.
9. Place the dish in the preheated oven and bake for 30 minutes, or until the enchiladas are hot and bubbly and the cheese is melted.

Tips and Serving Suggestions

• Save prep time by using 3 to 4 cups of shredded rotisserie chicken. Just make sure to sauté the onions and garlic in the pan before adding the butter and flour for the sauce.
• These enchiladas pair perfectly with Green Chili Creamed Corn, or serve alongside rice or refried beans to round out the meal.
• For a lower carb version, use keto friendly tortillas.  They taste great and no one will know the difference!  You’ll still have some minimal carbs from the sauce, but the overall dish is very low. 
• These reheat well and are perfect for meal prepping.

Whether you’re cooking for your family or inviting friends over for a comforting meal, these Sour Cream Chicken Enchiladas are sure to please everyone at the table. Don’t be afraid to make them your own—add extra chilis for more heat, or swap in your favorite cheeses. I hope this recipe brings as much joy to your kitchen as it has to mine!