Enchiladas con Pollo with a Green Chile Sour Cream Sauce

Enchiladas con Pollo

Enchiladas con Pollo: No cream of soup! Easy home-made sour cream & green chili sauce.

Years and years ago my sister gave me a cookbook called Women of Great Taste from the Junior League of Wichita, Kansas. It wasn’t a big cookbook, but I used it a LOT. Their Enchiladas con Pollo became a family favorite. Talk about cheesy creamy deliciousness!

Enchiladas con Pollo with a Green Chile Sour Cream Sauce

Enchiladas con Pollo with a Green Chile Sour Cream Sauce

Enchiladas con Pollo is perfect comfort food family fare; I remember my daughter, especially, loved this dish. The filling is rather plain, but the green chili sour cream sauce (and the cheese) takes it to another level. The Enchiladas con Pollo aren’t hot at all, but that sauce does have a little personality.

It’s rather doubtful in my mind that these have anything to do with Mexican cuisine, but that doesn’t mean they aren’t downright delicious. I have played around with the filling and sauce over the years, but that’s probably another post altogether. I sometimes use my Chicken Tinga (very well-drained) as a filling and sometimes I use the filling for my Turkey or Chicken Enchiladas.

Enchiladas con Pollo with a Green Chile Sour Cream Sauce

Enchiladas con Pollo with a Green Chile Sour Cream Sauce

Of course, I usually just throw this all in a 13 x 9″ casserole, but I had to get just a little fancy for my blog and do a few in individual casseroles. The enchiladas freeze well without the sauce & if you have a smaller family that might be an option for you, but the leftovers are great.

Chicken regularly goes on sale, so make it a habit to know the lowest price and what’s a good buy in your area. Break it down into packages and freeze. Stock up on all kinds of Mexican food products in the weeks before Cinco de Mayo when they hit rock bottom. I generally buy scads of green chiles and replenish my hot sauces and salsas.

Enchiladas con Pollo with a Green Chile Sour Cream Sauce

Enchiladas con Pollo with a Green Chile Sour Cream Sauce

Enchiladas con Pollo

  • Servings: 6-8
  • Difficulty: easy
  • Print

  • ¼ cup butter
  • ¼ cup flour
  • 1 can (14 ½ oz) chicken broth
  • ¾ cup water
  • 1 cup sour cream
  • 1 small can chopped green chilies (about 4 ounces)
  • Salt and pepper to taste
  • 12 flour tortillas
  • 4 cups cooked & shredded chicken breast
  • 3 to 4 cups shredded (12 to 16 ounces) Monterey jack cheese or another melty cheese of your choice
  • 1/2 cup sliced green onions for the filling and enough to sprinkle on top if desired

Preheat oven to 425 degrees F and spray or grease a 13 x 9″ casserole.

In a medium-sized saucepan over medium-high heat, melt butter. Add flour, stir until smooth and cook for a minute. Gradually whisk in chicken broth and water. Cook over medium heat, stirring until thickened. Dip a spoon in the mixture and run your finger over the back; the line should hold a distinct shape.

Remove from heat and let cool slightly, two to three minutes, then whisk in the sour cream and green chiles. Pour about a third of the sauce in the bottom of the pan.

Combine the chicken, 8 ounces (2 cups) of the shredded cheese and 1/2 cup sliced green onion. Soften the tortillas in the microwave for about 10 seconds. Place about a half cup of the chicken mixture on each tortilla and roll, tucking in the sides as you go. Place seam side down in the casserole. Pour remaining sauce over the top.

Bake, uncovered, for 20 minutes. Sprinkle with the remaining cup or two cups cheese and remaining green onions, if using, and bake an additional five minutes until the cheese is melted.

Note: this sauce is very good over any number of items, especially Chimichangas.


I’m linking my recipe up at Fiesta Friday, hosted this week by Jhuls @ The Not So Creative Cook and Elaine @ Foodbod.

Classic Enchiladas con Pollo with Green Chile Sour Cream Sauce. They're such comfort food and everyone LOVES them! Great with Turkey, too. #ChickenEnchiladas #GreenChiliEnchiladas #ChickenEnchiladasSourCreamSauce #EnchiladasConPollo

22 thoughts on “Enchiladas con Pollo

  1. CalGal

    I made these last night and they are delicious! I used ground turkey for the filling and flavored it with cumin and garlic powder. Other than that I followed the recipe and talk about yummy. It was easy and will be a family favorite for sure.

    • FrugalHausfrau

      Thanks for stopping by and letting me know! This is an oldie but a goodie for sure, and I’m glad you all enjoyed them. 🙂

  2. Kimberly

    What a great idea to use your chicken tinga for these. When I made your recipe for that, it made a lot (that froze beautifully). Have you ever made chicken with salsa Verde in slow cooker? So good! That would also be good in this, and I usually also have some in freezer. I think my husband will love this recipe.

    • Hi Kimbeerly, I don’t do a straight up salsa verde chicken (but I need to!) but I do one in the slow cooker I call Honey Lime Chicken. It has red or green salsa. You are making me hungry right now for Mexican food – we’ve been eating ham leftovers all week!! I’m glad you tried the tinga! I love that recipe! 🙂

  3. I’m with you Mollie– wishing I had enchilada leftovers in my fridge right now for lunch! And aren’t those Junior League type cookbooks the best?! My Ani has one from a Junior League in Seattle and I’ve copied a few recipes from it when I’m at her house… These do look so warm and comforting– perfect! hugs friend!

    • Hey, ltns! I’ll be stopping over! Thanks, I found them at a second hand store and I HAD to have them. They were just so “retro” or maybe vintage would sound bettr! I think my Mom had some like this when we were growing up in the 60’s/70’s!

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