Pioneer Woman Inspired Sour Cream Chicken Enchiladas: A Deliciously Easy Recipe

Inspired by the flavors of the Southwest and adapted from classic recipes, these Sour Cream Chicken Enchiladas Pioneer Woman style bring a creamy, comforting twist to your Mexican food favorites. This recipe takes the heart of traditional enchiladas and elevates them with a rich, homemade sour cream sauce that will have everyone coming back for seconds. If you’re searching for a dish that’s both satisfying and simple to make, look no further. This enchilada recipe, with its tender chicken and luscious sauce, is destined to become a family staple.

White chicken enchiladas recipe with sour cream sauce in a casserole dish. Chicken and Green Chili Enchiladas

Forget complicated weeknight dinners – these sour cream chicken enchiladas are surprisingly easy to assemble, especially if you utilize pre-cooked rotisserie chicken. Whether you’re hosting a casual get-together, feeding a hungry family, or simply craving some top-tier comfort food, this recipe delivers. And while enchiladas might sometimes be camera-shy, trust us, their flavor is anything but understated. Many have searched for this creamy white sauce enchilada recipe after catching glimpses on social media, and now, it’s finally here for you to enjoy.

If you appreciate the vibrant atmosphere and delicious offerings of Mexican restaurants, you’re in for a treat. These homemade Sour Cream Chicken Enchiladas rival, and arguably surpass, many restaurant versions. They boast a delightful moistness and are bursting with flavor in every bite. Plus, they reheat beautifully, making them perfect for meal prepping or enjoying leftovers the next day.

To truly elevate your meal, consider pairing these enchiladas with homemade margaritas. Imagine savoring the creamy, cheesy goodness of the enchiladas alongside a refreshing, tangy margarita – a match made in culinary heaven!

Customize Your Sour Cream Chicken Enchiladas

One of the best aspects of this Sour Cream Chicken Enchiladas recipe is its versatility. It’s incredibly easy to tailor it to your specific preferences and spice tolerance.

Spice it Up: Craving some heat? Don’t hesitate to add more jalapeños, including their seeds, or incorporate a spicy salsa verde into both the filling and the sauce. A pinch of cayenne pepper can also kick things up a notch.
Cheese Lover’s Dream: If you’re a cheese enthusiast, feel free to load up on extra cheese. Add more shredded cheese both inside the enchiladas before rolling them up and generously sprinkle it on top before baking.
Keep it Simple: Prefer a milder flavor profile? Simply reduce the amount of jalapeños or opt for a mild salsa verde. You can also easily halve the recipe if you’re cooking for a smaller group.
Herb Alternatives: If cilantro isn’t your favorite (or if you have cilantro-averse family members!), fresh parsley or chopped scallions make excellent substitutes for garnishing after baking.

For those who enjoy the robust flavor of beef, be sure to explore other enchilada variations. While this recipe focuses on chicken, there are countless ways to enjoy enchiladas. And if you’re looking for a quicker option, ground meat enchiladas offer a delightful cross between enchiladas and burritos – a guaranteed hit with teenagers and picky eaters alike!

Expert Tips for Perfect Enchiladas

Tortilla Prep (Optional): While this recipe is designed for ease and doesn’t require pre-cooking the tortillas, some prefer to lightly heat them before filling. If you choose to do so, gently warm each tortilla in a dry pan for a few seconds per side to soften them, being careful not to make them crispy. This step can make them more pliable for rolling.
Chicken Choices: Rotisserie chicken is a fantastic shortcut for this recipe, saving you valuable time. However, you can certainly roast your own chicken breasts or thighs and shred them for the filling. Any cooked, shredded chicken will work beautifully.

Key Ingredients for Sour Cream Chicken Enchiladas

For the Luscious White Enchilada Sauce:

Butter
All-purpose flour
Chicken stock
Canned green chilies
Salsa verde (choose your spice level!)
Sour cream
Paprika
Shredded Monterrey Jack or Pepper Jack cheese
Salt & pepper

For the Flavorful Chicken Enchilada Filling:

Onion
Jalapeños
Canned green chilies
Salsa verde
Shredded cooked chicken
Chicken stock
Paprika
Salt & pepper
Heavy cream

For Assembly:

Shredded Monterey Jack or Pepper Jack cheese
Flour tortillas (burrito size recommended)

Craving More Mexican Inspired Dishes?

Don’t wait to try these amazing Sour Cream Chicken Enchiladas! They are easy to prepare, endlessly customizable, and incredibly delicious.

Enjoy! XO – Colleen

Recipe updated for clarity and enhanced flavor in 2022, originally inspired by a recipe from The Pioneer Woman.

This is the BEST White Chicken Enchiladas Recipe! Better than most restaurants!

Sour Cream Chicken Enchiladas Recipe

By Colleen Kennedy
These easy Sour Cream Chicken Enchiladas, inspired by the Pioneer Woman’s style, are a guaranteed crowd-pleaser. Using rotisserie chicken makes this recipe weeknight-friendly. Customize the spice level to your liking and enjoy a dish that rivals your favorite Mexican restaurant!

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Course: Main Course, Entree
Cuisine: Mexican
Servings: 8 servings
Calories: 606 kcal

Ingredients

For the Sour Cream White Enchilada Sauce:

3 TBS butter
3 TBS all-purpose flour
3 ¼ cups chicken stock
1 (4 oz) can green chilies, undrained
1 cup salsa verde (mild to spicy, depending on preference)
1 ½ cups sour cream
½ teaspoon paprika
2 cups shredded Monterrey Jack or Pepper Jack cheese
Salt and black pepper to taste

For the Chicken Enchilada Filling:

1 large Vidalia onion, finely chopped
1-2 Jalapeños, seeded and finely chopped (adjust to taste)
1 (4 oz) can green chilies, undrained
½ cup salsa verde
4 cups shredded cooked chicken (rotisserie chicken recommended)
¾ cup chicken stock
1 teaspoon paprika
Salt and black pepper to taste
¾ cup heavy cream

For Assembly:

2 cups shredded Monterey Jack or Pepper Jack cheese
7-8 large flour tortillas (burrito size)

Instructions

Making the Sour Cream White Enchilada Sauce:

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
Slowly pour in chicken stock, whisking continuously to prevent lumps.
Add canned green chilies, salsa verde, sour cream, paprika, and shredded cheese. Whisk until smooth and heated through, but do not boil.
Season with salt and pepper to taste. Set aside and keep warm.

Preparing the Chicken Enchilada Filling:

Heat 2 TBS olive oil or grapeseed oil in a large skillet over medium heat. Add chopped onion and jalapeño and sauté for 2-3 minutes until softened.
Add shredded chicken, canned green chilies, salsa verde, chicken stock, and paprika to the skillet. Stir to combine and heat through.
Stir in heavy cream, salt, and pepper (and cayenne pepper if desired for extra heat).
Heat until the mixture just begins to bubble around the edges. Remove from heat and set aside.

Assembling and Baking the Enchiladas:

Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Spread a thin layer of the white enchilada sauce evenly over the bottom of the baking dish.
Fill each tortilla with a generous amount of the chicken mixture (about ½ cup). Sprinkle with some shredded cheese. Roll up tightly and place seam-down in the prepared baking dish.
Pour the remaining white sauce evenly over the enchiladas, ensuring they are well coated.
Bake for 20 minutes.
Remove from the oven and sprinkle the remaining 2 cups of shredded cheese evenly over the top of the enchiladas.
Return to the oven and bake for another 6-8 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Garnish with fresh parsley, cilantro, pico de gallo, or scallions, if desired, before serving.

Recipe Notes

Adjust the spice level by adding more jalapeños or cayenne pepper to both the filling and the sauce. For a spicier salsa verde, Mrs. Renfro’s is a popular choice. Feel free to add extra cheese inside the tortillas and on top for maximum cheesiness. This recipe makes approximately 7-8 large burrito-size enchiladas, but the number may vary depending on tortilla size.

Nutritional Information

Keywords: Sour Cream Chicken Enchiladas Pioneer Woman, Chicken and Green Chili Enchiladas, white chicken enchiladas, chicken enchiladas, easy enchilada recipe

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