Simply sour cream chicken enchiladas
Prep time
Cook time
Total time
These enchiladas have such a gorgeous mild flavour and are so quick and easy to bring together using a rotisserie chicken. The layers melt together with a few simple main ingredients: chicken, cheese and a creamy sour cream sauce.
Recipe type: Dinner
Cuisine: Mexican
Serves: 4
  • ½ a shredded rotisserie chicken
  • 250g / 1 cup lite sour cream
  • 1 white onion
  • 1 green capsicum (bell pepper)
  • 8 large or 12 mini tortillas
  • 1 cup grated cheese
  • 1.5 cups chicken stock
  • 1 tablespoon butter
  • 1 tablespoon flour
  • olive oil, salt and pepper
  1. Heat a tablespoon of olive oil in a pan. Sweat the onion and capsicum until soft, about 5 minutes.
  2. Take off the heat and add the shredded chicken and half the sour cream and half of the cheese. Season with salt and pepper to taste. Mix well.
  3. Fill each tortilla with the mixture. Keep going until all the filling is gone.
  4. In the same pan, heat the butter and flour together to make a roux.
  5. Add ⅓cup of the chicken stock at a time and stir after each ladle to incorporate.
  6. Add the rest of the sour cream and stir well. Take off the heat.
  7. Pour the sauce over the chicken enchiladas. Sprinkle the remaining cheese on top.
  8. Put under the grill for 10 minutes or until bubbling,crispy at the edges and heated through.
I prefer using the mini tortillas.
Serve with some pickled jalepenos on the side for those that want some heat.
Recipe by EAT what we EAT at