These are by far the best, most delicious chicken enchiladas ever! You have to try them! They are full of savory goodness and topped with an addictive sour cream sauce and yummy cheesiness!
My mother-in-law has been making these chicken enchiladas for years! She came up with the recipe herself, and it quickly became a family favorite!
If you love Mexican food as much as I do, be sure to also try my Homemade Corn Tortillas, Red Chili Pork Tamales, and Chicken Tortilla Soup - yum!
Also, if you don't have time to roll enchiladas, make my Chicken Enchilada Casserole instead. It's full of all the savory flavors and cheesy goodness of chicken enchiladas but in quick, easy layers - no rolling required!
This recipe makes 20 enchiladas, which feed my family of four for 2 nights in a row. Trust me, just one night of eating these is never enough!
You can also cook half the enchiladas now and then freeze the rest for a future meal. When you're ready to cook them, simply thaw them out completely and add an extra 5-10 minutes to your cooking time. Give them a try, and let me know how they turn out!
Other Recipes You'll Love!
- Chicken Enchilada Casserole
- Homemade Corn Tortillas
- Red Chili Pork Tamales
- Chicken Tortilla Soup
- Easy Pico de Gallo
- Creamy Chicken Fettuccine Alfredo
- Cheesy Chicken, Broccoli, and Rice
- Chili Con Carne
You can also FOLLOW ME on FACEBOOK, PINTEREST, YOUTUBE, and INSTAGRAM for more delicious, down-home recipes!
Nana's Chicken Enchiladas with Sour Cream Sauce
Recommended Equipment
Ingredients
Broth
- water (enough to fill a stock pot ½ full)
- 1 teaspoon salt
- ¼ cup salted butter (½ stick)
- 2 cubes chicken bouillon
Chicken Filling
- 3 chicken breasts
- ½ cup salted butter (1 stick, melted)
- 1 Tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup chicken broth (reserved from pot)
Sour Cream Sauce
- 1 pint sour cream (16 ounces)
- 1 can cream of chicken soup (10.5 ounces)
- 1 teaspoon salt
- ½ cup whole milk
- ¼ cup jalapeno jar juice
For Assembly
- 1 Tablespoon olive oil
- 20 corn tortillas
- 3 cups mozzarella cheese (shredded)
- 1 Tablespoon paprika
Instructions
- Fill a stock pot half-full with water. Add salt, butter, and bouillon cubes. Bring to a boil.
- Add chicken breasts and cook for 45 minutes or until internal temperature reaches 165°F.
- Remove chicken breasts and turn heat down to low so that water (broth) stays warm; you will need this later. Cut chicken breasts into thirds, and place in a large mixing bowl. Shred chicken with an electric handheld mixer on medium-low speed.
- Add melted butter, cumin, salt, chili powder, black pepper, cayenne pepper, and ¼ cup chicken broth (from stock pot) to the shredded chicken. Stir.
- Make the sour cream sauce by combining sour cream, cream of chicken soup, salt, milk, and jalapeno jar juice together in a bowl and whisk until smooth.
- Preheat the oven to 400°F and coat two large (9 x 13-inch) baking dishes with olive oil.
- Steep one corn tortilla in the warm broth (that your chicken breasts cooked in) until soft and pliable. (Don't steep for too long or tortilla will tear!) Lay tortilla on a plate. Add about 2 Tablespoons of chicken filling in a line down the center of the tortilla and roll it up. Place in a baking dish, seam side down. Repeat until all 20 enchiladas are made. (10 enchiladas per baking dish)
- Pour half the sour cream sauce over the top of the enchiladas in one baking dish and the other half over the enchiladas in the other baking dish. Spread out evenly with a spoon. Cover enchiladas with a generous amount of cheese and sprinkle paprika evenly over the top.
- Place both baking dishes in the oven and bake at 400°F for 10-15 minutes, or until bubbly.
- Serve with your favorite Mexican side dishes and enjoy!
VIDEO
Nutrition
*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.
Jais
This s so easy to prepare yet too delicious
Ranch Style Kitchen
Thank you so much for your comment! I'm so glad you liked them!
Jessica
These look amazing and full of flavor! They’re going on my menu for this week. Thanks for sharing.
Ranch Style Kitchen
You're welcome! Thank you so much for your comment and please let me know how they turn out!
Mark McGehee
Try adding one small can of diced mild green chile to the chicken filling to replace the jalapeno jar juice. This is how Chicken Enchiladas are done in New Mexico.
Ranch Style Kitchen
Thank you for the tip! That sounds so good! I can't wait to try it!
Ricki
These were the best chicken enchiladas I've ever made! Thank you so much for the recipe!
Ranch Style Kitchen
Thank you so much! I'm so glad you liked them!
Beau
Reminds of the El Chico's enchiladas of Dallas tx. Delicious!
Ranch Style Kitchen
Thank you so much! That's such a huge compliment! I'm so glad you liked them!