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Chicken Enchiladas a la Crema

Chicken Enchiladas a la Crema

A light sour cream sauce over chicken stuffed tortillas!
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Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Cuisine American, Mexican, Tex-Mex
Servings 6


  • 12 Burrito Sized Tortillas
  • 1 cup Mexican Blend Cheese finely shredded
  • 4 Scallions chopped

For the Chicken

  • lb Chicken Thighs boneless, skinless
  • 1 qt Chicken Broth
  • 2 tsp Garlic Powder
  • 2 tsp Chili Powder
  • 2 tsp Cumin

For the Sauce

  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 4 tsp Flour
  • 2 cups Chicken Broth
  • 16 oz Sour Cream
  • 1 4oz can Diced Jalapenos


  • In sauce pan over medium high heat, add all ingredients for chicken. Cook for 20 minutes. Remove chicken to a cutting board and shred or chop.
  • Preheat oven to 400degF.
  • In another sauce pan over medium heat, add butter, garlic powder, and cumin. Once melted, whisk in flour and cook for 2 minutes. Then add chicken broth and cook for 2 minutes. Next whisk in sour cream. Once combined, add jalapenos and cook for 5 minutes, stirring occasionally.
  • Ladle a thin layer of sauce into a 13x9 baking dish. Fill each tortilla with a portion of the cooked chicken and roll it up. Line tortillas up in the baking dish. Poor remaining sauce evenly over top of tortillas. Sprinkle with cheese. Bake in oven for 20 minutes. Sprinkle with scallions as soon as you remove from oven. Let sit at least 5 minutes before serving.
Keyword Chicken, creamy enchiladas, enchilada recipes, enchiladas, jalapeno, sour cream
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